Classic Homemade Beef Wellington
A show-stopping centerpiece combining perfectly cooked beef tenderloin, rich mushroom duxelles, and golden puff pastry.
Key Info
- Prep Time: 2-3 hours
- Cook Time: 25-45 minutes
- Total Time: 3-4 hours
- Servings: 4-6
- Difficulty: Moderate to Advanced
- Dietary: Contains gluten, dairy, meat
Equipment Needed
- Large skillet
- Food processor (or sharp knife)
- Meat thermometer
- Baking sheet
- Plastic wrap
- Kitchen twine
- Pastry brush
Ingredients
For the Beef:
- 800g center-cut beef tenderloin (1.8 lbs)
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- Salt and freshly ground black pepper
For the Mushroom Duxelles:
- 600g mixed mushrooms (1.3 lbs)
- 2 shallots, minced
- 4 cloves garlic, minced
- 2 tbsp fresh thyme leaves
- 2 tbsp butter
For Assembly:
- 10 slices prosciutto
- 500g puff pastry (17.6 oz)
- 2 large eggs (for egg wash)
Method
1. Season and Sear Beef:
– Pat beef dry with paper towels
– Season generously with salt and pepper
– Heat oil in skillet over high heat
– Sear beef on all sides until golden brown (3-4 minutes per side)
– Brush with Dijon mustard
– Refrigerate for 30 minutes
2. Prepare Mushroom Duxelles:
– Pulse mushrooms in food processor until finely chopped
– Cook with shallots, garlic, and thyme in butter over medium heat
– Continue cooking until mixture is dry and holds together
– Cool completely
3. Assemble Wellington:
– Lay plastic wrap on work surface
– Arrange prosciutto slices overlapping
– Spread mushroom mixture evenly
– Place beef in center
– Use plastic wrap to roll tightly
– Chill for 30 minutes
4. Wrap in Pastry:
– Roll out puff pastry
– Unwrap beef and place on pastry
– Fold pastry over, sealing edges with egg wash
– Score top decoratively
– Chill for 20 minutes
5. Bake:
– Preheat oven to 200°C/400°F
– Brush with egg wash
– Bake for 35-40 minutes until golden
– Internal temperature should reach 125°F (52°C) for medium-rare
– Rest for 10-15 minutes before slicing
Crucial Tips
- Ensure mushroom mixture is completely dry to prevent soggy pastry
- Always use a meat thermometer
- Never skip the chilling steps
- Let the Wellington rest before cutting
Storage & Variations
Storage:
- Refrigerate up to 3 days
- Do not freeze cooked Wellington
Common Mistakes:
- Wet mushroom mixture
- Skipping chilling steps
- Not using a thermometer
- Cutting immediately after baking
Variations:
- Add foie gras for luxury
- Use different mushroom combinations
- Incorporate truffle paste
- Try herb variations
