why make this recipe

Beef Wellington is a classic dish that impresses at any occasion. It combines a tender beef tenderloin with flavorful mushrooms and prosciutto, all wrapped in a light puff pastry. This dish is perfect for special dinners or holiday gatherings. It looks fancy and tastes amazing, yet with a little effort, you can create this delicious meal at home.

how to make Beef Wellington

Ingredients

• 2-3 pounds center-cut beef tenderloin
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 1 1/2 pounds mushrooms (button, cremini, shiitake, portobello, or a mix cleaned and roughly chopped)
• 2 tablespoons salted butter
• 2 tablespoons olive oil
• 2 medium shallots (roughly chopped)
• 2 teaspoons fresh thyme leaves (about 6 sprigs)
• 4 cloves garlic
• Kosher salt and freshly ground black pepper
• 12 thin slices prosciutto (about 1/4 pound)
• Flour for rolling out puff pastry
• 14 ounces frozen or homemade puff pastry (thawed)
• 1 large egg (beaten)
• 1/2 teaspoon flaky or coarse sea salt (such as Maldon or fleur de sel)
• 1 bunch finely minced chives

Directions

1. Prepare the tenderloin. Season the beef tenderloin with salt and pepper. In a hot pan, heat olive oil and sear the beef on all sides until browned. Remove from heat and brush with Dijon mustard. Let it cool.

2. Make the Duxelles. In the same pan, add butter and olive oil. Sauté the shallots until soft. Add the chopped mushrooms, thyme, and garlic. Season with salt and pepper. Cook until the mushrooms release their moisture and become dry. Let the mixture cool.

3. Assemble. Lay out the prosciutto slices and spread the mushroom mixture over them. Place the cooled beef in the center and roll it tightly. Wrap the prosciutto around the beef and place it on a sheet of puff pastry. Roll the pastry around the beef, seal the edges, and brush with egg wash. Sprinkle sea salt on top.

how to serve Beef Wellington

Slice the Beef Wellington into thick pieces and serve it hot. It goes well with sides like mashed potatoes, green beans, or a fresh salad. For a special touch, drizzle some red wine sauce or demi-glace over the slices.

how to store Beef Wellington

If you have leftovers, let the Beef Wellington cool completely. Wrap it tightly in plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To reheat, place it in the oven at a low temperature to warm it without making the pastry soggy.

tips to make Beef Wellington

• Make sure to cool the beef and Duxelles before wrapping them in pastry. This helps the pastry stay crisp.
• Use a thermometer to check the beef’s doneness; medium-rare is 125°F (51°C).
• If you want an extra flavor, add a little mustard to the mushroom mixture.

variation

You can make a vegetarian version by replacing the beef with a large portobello mushroom and using the same mushroom Duxelles mixture. This way, you can still enjoy the deliciousness of Beef Wellington while keeping it meat-free.

FAQs

Can I use other meats instead of beef?
Yes, you can use pork tenderloin or even a whole salmon fillet for a different taste.

Can I prepare Beef Wellington ahead of time?
Absolutely! You can assemble it in advance and freeze it. Just make sure to let it thaw in the fridge overnight before baking.

What should I serve with Beef Wellington?
Popular sides include roasted vegetables, mashed potatoes, or a light salad to balance the richness of the dish.

Beef Wellington

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• Author: make-recipe
• Total Time: 75 minutes
• Yield: 8 servings 1x
• Diet: Meat

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Description

A classic Beef Wellington combining tender beef tenderloin, savory mushrooms, and prosciutto, all wrapped in flaky puff pastry, perfect for special dinners.

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Ingredients

Scale 1x2x3x

• 2–3 pounds center-cut beef tenderloin
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 1 1/2 pounds mushrooms (button, cremini, shiitake, portobello, or a mix cleaned and roughly chopped)
• 2 tablespoons salted butter
• 2 tablespoons olive oil
• 2 medium shallots (roughly chopped)
• 2 teaspoons fresh thyme leaves (about 6 sprigs)
• 4 cloves garlic
• Kosher salt and freshly ground black pepper
• 12 thin slices prosciutto (about 1/4 pound)
• Flour for rolling out puff pastry
• 14 ounces frozen or homemade puff pastry (thawed)
• 1 large egg (beaten)
• 1/2 teaspoon flaky or coarse sea salt (such as Maldon or fleur de sel)
• 1 bunch finely minced chives

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Instructions

1. Season the beef tenderloin with salt and pepper. In a hot pan, heat olive oil and sear the beef on all sides until browned. Remove from heat and brush with Dijon mustard. Let it cool.
2. In the same pan, add butter and olive oil. Sauté the shallots until soft. Add the chopped mushrooms, thyme, and garlic. Season with salt and pepper. Cook until the mushrooms release their moisture and become dry. Let the mixture cool.
3. Lay out the prosciutto slices and spread the mushroom mixture over them. Place the cooled beef in the center and roll it tightly. Wrap the prosciutto around the beef and place it on a sheet of puff pastry. Roll the pastry around the beef, seal the edges, and brush with egg wash. Sprinkle sea salt on top.
4. Slice the Beef Wellington into thick pieces and serve hot.

Notes

Cool the beef and Duxelles before wrapping them in pastry for a crisp texture. Use a thermometer for precision; medium-rare is 125°F (51°C).

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 2g
• Sodium: 600mg
• Fat: 30g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 90mg