📝 About This Recipe
Often hailed as the king of British dinner parties, Beef Wellington is a masterpiece of culinary architecture, featuring a succulent center-cut beef fillet encased in a savory mushroom duxelles, salty prosciutto, and a golden, flaky puff pastry. This dish represents the pinnacle of 19th-century luxury, offering a sophisticated harmony of textures from the buttery pastry to the melt-in-your-mouth tender beef. Perfect for holidays or grand celebrations, it is a show-stopping centerpiece that promises an unforgettable dining experience.
🥗 Ingredients
The Beef
- 2 lbs Center-cut Beef Tenderloin (Chateaubriand) (trimmed of silver skin and tied with twine to maintain shape)
- 2 tablespoons English Mustard (for brushing onto the hot seared meat)
- 2 tablespoons Olive Oil (for searing)
- to taste Kosher Salt and Black Pepper (be generous with the seasoning)
Mushroom Duxelles
- 1.5 lbs Cremini or Button Mushrooms (finely minced in a food processor)
- 2 pieces Shallots (very finely diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Thyme (leaves only, chopped)
- 1 teaspoon Truffle Oil (optional, for added depth)
- 2 tablespoons Unsalted Butter
Assembly
- 8-10 slices Prosciutto di Parma (thinly sliced)
- 1 lb Puff Pastry (all-butter variety, thawed if frozen)
- 2 large Egg Yolks (beaten with a splash of water for the egg wash)
- 1 teaspoon Flaky Sea Salt (for finishing the pastry)
👨🍳 Instructions
-
1
Season the beef tenderloin generously with salt and pepper on all sides. In a heavy skillet over high heat, add olive oil and sear the beef quickly for 1-2 minutes per side until browned, but raw in the middle. Remove from pan and immediately brush with English mustard while hot. Set aside to cool completely and remove twine.
-
2
Prepare the duxelles by pulsing mushrooms in a food processor until they resemble fine crumbs. Do not over-process into a paste.
-
3
In a large dry pan over medium-high heat, cook the mushrooms, shallots, garlic, and thyme. The goal is to evaporate all moisture; this may take 10-15 minutes. Once the mixture is dry and sticking slightly to the pan, stir in the butter and truffle oil. Season with salt and pepper, then cool completely in the fridge.
-
4
Lay a large piece of plastic wrap on your work surface. Arrange the prosciutto slices in a slightly overlapping rectangle large enough to wrap the beef.
-
5
Spread the chilled mushroom duxelles in an even layer over the prosciutto, leaving a small border at the edges.
-
6
Place the beef at one end of the prosciutto/mushroom bed. Using the plastic wrap to assist, roll the beef tightly into a log. Twist the ends of the plastic wrap like a candy wrapper to create a tight, uniform cylinder. Chill in the refrigerator for at least 30 minutes to set the shape.
-
7
On a lightly floured surface, roll out the puff pastry into a rectangle large enough to enclose the beef log. It should be about 1/8 inch thick.
-
8
Unwrap the beef log and place it in the center of the pastry. Brush the edges of the pastry with egg wash. Fold the pastry over the beef, trimming any excess to avoid thick doughy layers. Seal the edges and ends tightly.
-
9
Place the wrapped Wellington seam-side down on a new piece of plastic wrap and roll tightly again to ensure a perfect shape. Chill for another 20 minutes.
-
10
Preheat your oven to 425°F (220°C). Unwrap the Wellington and place it on a parchment-lined baking sheet.
-
11
Brush the entire exterior 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. Sprinkle with flaky sea salt.
-
12
Bake for 25-30 minutes for medium-rare (internal temperature of 125-130°F) or 35 minutes for medium. The pastry should be deep golden brown.
-
13
Crucial Step: Allow the Wellington to rest for at least 10-15 minutes before slicing. This allows the juices to redistribute so the pastry doesn't get soggy when cut.
💡 Chef's Tips
Always ensure the mushroom duxelles is as dry as possible; any remaining moisture will cause a 'soggy bottom' on your pastry. Use a meat thermometer to ensure the beef is cooked to your preferred level of doneness without overcooking. Chilling the beef at various stages is essential for the pastry to maintain its structure and for the beef to stay centered. If you want extra insurance against sogginess, you can place a thin savory crepe between the prosciutto and the pastry to absorb juices. Make sure the beef is completely cold before wrapping it in the pastry to prevent the dough from melting prematurely.
🍽️ Serving Suggestions
Serve with a rich Red Wine Jus or a classic Bordelaise sauce. Pair with creamy Garlic Mashed Potatoes or a decadent Potato Gratin. Roasted Honey-Glazed Carrots or steamed Asparagus provide a vibrant color contrast. For a wine pairing, choose a bold, structured red like a Cabernet Sauvignon or a Bordeaux. A simple watercress salad with a lemon vinaigrette helps cut through the richness of the dish.