📝 About This Recipe
Widely regarded as the crown jewel of British festive dining, the Beef Wellington is a masterpiece of textures and rich, savory flavors. This dish features a succulent center-cut beef fillet coated in earthy mushroom duxelles and salty prosciutto, all encased in a buttery, golden-brown puff pastry shell. It is the ultimate showstopper for a dinner party, offering a sophisticated balance of tender meat and crisp pastry that has defined luxury dining for generations.
🥗 Ingredients
The Beef
- 2 lbs Center-cut beef tenderloin (Chateaubriand) (trimmed of silver skin and tied with twine)
- 2 tablespoons English mustard (for brushing)
- 2 tablespoons Olive oil (for searing)
- to taste Kosher salt and cracked black pepper
Mushroom Duxelles
- 1.5 lbs Cremini or Chestnut mushrooms (finely minced in a food processor)
- 2 Shallots (very finely diced)
- 1 tablespoon Fresh thyme leaves (stripped from stems)
- 2 tablespoons Unsalted butter
The Assembly
- 8-10 slices Prosciutto di Parma (thinly sliced)
- 14 oz All-butter puff pastry (thawed but chilled)
- 2 Egg yolks (beaten with a splash of water for egg wash)
- 1 teaspoon Flaky sea salt (for finishing)
Red Wine Jus
- 2 cups Beef stock (high quality or homemade)
- 1 cup Red wine (Cabernet or Merlot)
- 1 tablespoon Cold butter (cubed)
👨🍳 Instructions
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1
Season the beef fillet generously with salt and pepper. In a heavy skillet over high heat, sear the beef in olive oil for 1-2 minutes per side until browned all over, but raw in the middle. Remove from heat and immediately brush with English mustard while warm. Set aside to cool.
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2
For the duxelles, pulse mushrooms in a food processor until finely minced. Sauté in a dry pan over medium-high heat to release moisture. Once dry, add butter, shallots, and thyme. Cook until the mixture is a thick, spreadable paste and all liquid has evaporated. Season and cool completely.
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3
Lay a large piece of plastic wrap on your work surface. Arrange the prosciutto slices in an overlapping rectangle large enough to wrap the beef.
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4
Spread the cooled mushroom duxelles in an even layer over the prosciutto, leaving a small border at the edges.
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5
Place the beef at the edge of the prosciutto. Using the plastic wrap to help you, roll the beef tightly inside the prosciutto and mushrooms. Twist the ends of the plastic wrap like a candy wrapper to create a tight log. Refrigerate for 30 minutes to set the shape.
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6
On a lightly floured surface, roll out the puff pastry to a rectangle large enough to enclose the beef log. Remove the beef from the plastic wrap and place it in the center of the pastry.
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7
Brush the edges of the pastry with egg wash. Fold the pastry over the beef, trimming any excess to avoid a thick, doughy seam. Seal tightly and place seam-side down on a parchment-lined baking sheet.
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8
Brush the entire outside with egg wash. Use the back of a knife to lightly score a decorative pattern into the pastry, being careful not to cut all the way through. Chill for another 15-20 minutes.
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9
Preheat your oven to 425°F (220°C). Give the pastry a final coat of egg wash and a sprinkle of flaky sea salt.
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10
Bake for 25-30 minutes for medium-rare (internal temp of 125°F/52°C) or until the pastry is deep golden brown.
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11
While the beef bakes, simmer the red wine and beef stock in a saucepan until reduced by half. Whisk in cold butter at the end for a glossy finish.
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12
Crucially, let the Wellington rest for at least 10-15 minutes before slicing with a sharp serrated knife. This ensures the juices redistribute and the pastry stays crisp.
💡 Chef's Tips
Always ensure the mushroom duxelles is as dry as possible; any remaining moisture will cause a 'soggy bottom' pastry. Let the seared meat cool completely before wrapping, or the steam will melt the pastry. Use a meat thermometer to pull the beef out at exactly 125°F for a perfect pink center after resting. If you have time, chill the wrapped log overnight for the most stable shape and easiest slicing. If the pastry is browning too quickly, loosely tent the top with foil for the last 10 minutes.
🍽️ Serving Suggestions
Serve thick slices with a side of creamy truffle mashed potatoes. Honey-glazed heirloom carrots or roasted asparagus provide a vibrant color contrast. A bold Red Bordeaux or a peppery Syrah pairs beautifully with the rich beef. For a traditional touch, serve with a spoonful of creamed spinach on the side.