Description
Classic Beef Wellington is an elegant and flavorful entree featuring a tender center-cut beef tenderloin wrapped in a savory mushroom duxelles, prosciutto, and flaky puff pastry. This recipe delivers a perfect balance of textures and rich flavors, ideal for special occasions or gourmet dinners.
Ingredients
Scale
Beef and Seasoning
- 1.5-2 lbs center-cut beef tenderloin (filet mignon), trimmed
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
Mushroom Duxelles
- 8 oz cremini or button mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- Salt and pepper, to taste
Assembly
- 4-6 slices of prosciutto
- 1 sheet of puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Flour, for dusting
Instructions
- Sear the Beef: Preheat your oven to 400°F (200°C). Season the beef tenderloin generously with salt and pepper. Heat olive oil in a heavy skillet over high heat. Sear the beef on all sides, about 1-2 minutes per side, until a deep brown crust forms. Remove from skillet and let it cool slightly, then brush all over with Dijon mustard.
- Prepare the Mushroom Duxelles: In the same skillet, reduce heat to medium and add finely chopped mushrooms, minced garlic, and chopped thyme. Cook until the mushrooms release their moisture and the mixture becomes dry, stirring occasionally, about 8-10 minutes. Season with salt and pepper to taste. Remove from heat and let it cool completely.
- Wrap the Beef in Prosciutto: Lay out the prosciutto slices overlapping on a large piece of plastic wrap. Evenly spread the cooled mushroom mixture over the prosciutto. Place the seared beef in the center and use the plastic wrap to tightly wrap the prosciutto and mushroom layer around the beef. Chill in the refrigerator for 15-20 minutes to set the shape.
- Wrap in Puff Pastry: On a lightly floured surface, roll out the puff pastry sheet to a size that will fully encase the beef. Remove the plastic wrap from the beef, place it in the center of the pastry, fold the pastry over to cover the beef completely, sealing all edges, and trim any excess dough. Brush the entire pastry with beaten egg wash. Transfer to a parchment-lined baking sheet. Optionally, score the top of the pastry lightly for decoration.
- Bake the Wellington: Bake in the preheated oven for 25-30 minutes until the pastry is golden brown and crisp. For medium-rare, ensure the internal temperature of the beef reaches 125°F (52°C). Remove from the oven and allow it to rest for 10 minutes before slicing.
- Slice and Serve: Slice the Beef Wellington into thick portions and serve with your choice of sides like roasted vegetables or mashed potatoes, accompanied by a red wine sauce or jus for an elegant meal.
Notes
- Make sure the mushroom duxelles is cooled completely before wrapping to prevent the puff pastry from becoming soggy.
- Resting the beef after baking is crucial to allow the juices to redistribute and retain moisture.
- You can score the puff pastry top with a knife to create a beautiful pattern before baking.
- Use a meat thermometer to check internal temperature for perfectly cooked beef.
- For added flavor, you can add finely chopped shallots or a splash of brandy to the mushroom mixture while cooking.
