Classic Beef Wellington Recipe

Spread the love

Classic Beef Wellington Recipe

An elegant centerpiece dish featuring tender beef wrapped in mushrooms, prosciutto, and golden puff pastry

Key Info

Prep Time: 45-60 minutes
Cook Time: 25-35 minutes
Total Time: 1.5-2 hours
Servings: 4-6
Difficulty: Moderate to Advanced
Dietary: Contains gluten, eggs, beef

Equipment Needed

Large skillet
Food processor (or sharp knife)
Cutting board
Rolling pin
Baking sheet
Meat thermometer
Pastry brush
Plastic wrap

Ingredients

For the Beef:

1 lb (450g) center-cut beef tenderloin
2 tablespoons olive oil
Salt and black pepper

For the Mushroom Duxelles:

1 lb (450g) baby portobello mushrooms, finely chopped
2 shallots, minced
4 cloves garlic, minced
2 tablespoons unsalted butter

Assembly:

5 slices prosciutto
1 package (500g) puff pastry, thawed
2 tablespoons Dijon mustard
3 egg yolks, beaten
Flaky sea salt

Method

Season and Sear Beef
- Pat tenderloin dry with paper towels
- Season generously with salt and pepper
- Sear in hot oil until browned on all sides (3-4 minutes per side)
- Cool completely

Close-up view of a marbled beef tenderloin being seared in a cast-iron skillet, surrounded by dancing flames, sizzling oil, and seasoning in warm kitchen lighting

Make Mushroom Duxelles
- Pulse mushrooms in food processor until finely chopped
- Cook with shallots and garlic in butter until completely dry (12-15 minutes)
- Cool to room temperature

Finely chopped mushrooms, butter, and shallots reducing in a pan, with fresh herbs and minced garlic visible

Initial Assembly
- Lay plastic wrap on work surface
- Arrange prosciutto slices in rectangle
- Spread mushroom mixture evenly
- Brush cooled beef with mustard
- Place beef in center and wrap tightly
- Chill for 30 minutes

Artisan preparing prosciutto wrapping with mushroom duxelles in a well-lit workspace

Final Assembly
- Roll pastry to 1/4 inch thickness
- Unwrap beef and place on pastry
- Wrap tightly, sealing edges with egg wash
- Score top in diamond pattern
- Chill for 30 minutes

Close-up image of hands wrapping puff pastry around beef encased in prosciutto on a flour-dusted marble countertop, with visible egg wash and diamond scoring pattern

Bake
- Preheat oven to 400°F (200°C)
- Brush with egg wash
- Bake 25-35 minutes until golden
- Internal temperature should reach 125°F (52°C) for medium-rare
- Rest 10 minutes before slicing

Professionally plated Beef Wellington with golden-brown crust and medium-rare center on a rustic wooden surface

Crucial Tips

Moisture Control:
- Ensure mushrooms are completely dry
- Pat beef thoroughly dry before searing
- Keep puff pastry cold at all times
Temperature Guide:
- Rare: 120°F (49°C)
- Medium-rare: 125°F (52°C)
- Medium: 130°F (54°C)
Storage:
- Assembled unbaked: 24 hours refrigerated
- Leftovers: 3 days refrigerated
- Best served fresh
Common Mistakes:
- Skipping chilling times
- Not removing enough moisture from mushrooms
- Overcooking the beef during initial sear

This recipe transforms simple ingredients into an impressive feast. The key is patience with the preparation steps and attention to temperature control. Follow these instructions precisely, and you’ll create a Beef Wellington worthy of any special occasion.