Bold flavors and elegant presentation make this Beef Wellington a must-try. Perfect for impressing guests or treating yourself to a gourmet meal at home.
Why This Recipe Works
- The combination of tender beef, savory mushroom duxelles, and flaky pastry creates a symphony of textures and flavors.
- Wrapping the beef in prosciutto adds a layer of saltiness and moisture, ensuring the meat stays juicy.
- Pre-searing the beef locks in flavors and gives the Wellington a beautiful color.
- Using store-bought puff pastry saves time without sacrificing quality.
- Resting the Wellington before slicing guarantees clean, picture-perfect cuts.
Ingredients
- 2 lbs beef tenderloin, trimmed
- 1 tbsp olive oil
- 8 oz mushrooms, finely chopped
- 2 cloves garlic, minced
- 6 slices prosciutto
- 1 sheet puff pastry, thawed
- 1 egg, beaten
- Salt and pepper to taste
Equipment Needed
- Large skillet
- Food processor
- Rolling pin
- Baking sheet
- Pastry brush
Instructions
Step 1: Sear the Beef
Heat olive oil in a large skillet over high heat. Season the beef tenderloin generously with salt and pepper. Sear on all sides until browned, about 2 minutes per side. Remove from heat and let cool.
Step 2: Prepare the Mushroom Duxelles
In the same skillet, add the mushrooms and garlic. Cook over medium heat until all the moisture has evaporated and the mixture is dry, about 10 minutes. Let cool slightly, then pulse in a food processor until finely chopped.
Step 3: Assemble the Wellington
Lay out the prosciutto slices on a piece of plastic wrap, slightly overlapping. Spread the mushroom duxelles over the prosciutto. Place the seared beef in the center and wrap tightly using the plastic wrap. Chill for 15 minutes.
Step 4: Wrap in Puff Pastry
Roll out the puff pastry on a floured surface. Unwrap the beef from the plastic and place it in the center of the pastry. Fold the pastry over the beef, sealing the edges with beaten egg. Brush the outside with more egg wash.
Step 5: Bake to Perfection
Preheat the oven to 400°F. Transfer the Wellington to a baking sheet and bake for 25-30 minutes, until the pastry is golden brown and the beef reaches an internal temperature of 125°F for medium-rare. Let rest for 10 minutes before slicing.
Tips and Tricks
For an extra layer of flavor, spread a thin layer of mustard over the beef before adding the mushroom duxelles. Ensure the mushroom mixture is completely dry to prevent soggy pastry. For a crispier crust, brush the pastry with egg wash a second time halfway through baking. Always let the Wellington rest after baking to allow the juices to redistribute.
Recipe Variations
- Swap the beef tenderloin for venison or lamb for a gamey twist.
- Add a layer of foie gras or pâté under the mushroom duxelles for luxury.
- Incorporate truffle oil into the mushroom mixture for an earthy aroma.
- Use phyllo dough instead of puff pastry for a lighter version.
- Vegetarian? Replace the beef with a large portobello mushroom.
Frequently Asked Questions
Can I make Beef Wellington ahead of time?
Yes, you can assemble the Wellington up to the point of baking and refrigerate it overnight. Just add a few extra minutes to the baking time if cooking from cold.
How do I know when the beef is done?
Use a meat thermometer to check the internal temperature. For medium-rare, aim for 125°F. Remember, the beef will continue to cook slightly while resting.
Can I freeze Beef Wellington?
It’s best enjoyed fresh, but you can freeze the unbaked Wellington. Wrap it tightly in plastic and foil, then bake from frozen, adding extra time as needed.
Summary
This Beef Wellington recipe combines juicy beef, flavorful mushrooms, and crispy pastry for a dish that’s sure to impress. With these tips and variations, you can customize it to your taste.