Beef Wellington Recipe

The Ultimate Beef Wellington: A Culinary Adventure

Ever experienced the sheer delight of cutting into a perfectly baked Beef Wellington, revealing tender beef nestled beneath a luscious layer of mushrooms and creamy pastry? Trust me, this dish is a showstopper that you’re going to want for your next cozy gathering with friends and family. Not only does it sound impressive, but it also makes your kitchen smell divine while cooking!

Why Make This Recipe

Why should you give this recipe a whirl? Let’s break it down:

• Impressive but Easy: It looks fancy enough for a five-star restaurant, yet the process is straightforward—promise! You’ll be the chef everyone raves about at your events.
• Flavor Explosion: The combination of beef, mushrooms, and prosciutto wrapped in flaky pastry is nothing short of a flavor bomb. Who doesn’t love bites that make you swoon?
• Make-Ahead Magic: You can prep most of this ahead of time, leaving you stress-free and able to enjoy your guests—cheers to that!

Ingredients

You don’t need fancy stuff — just these basics! Gather up:

• 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 (any mix you prefer!)
• 2 Tablespoons salted butter
• 2 medium shallots, roughly chopped
• 2 teaspoons fresh thyme leaves
• 4 cloves garlic, minced
• 12 slices thin prosciutto
• Flour for rolling out
• 14 ounces puff pastry (thawed)
• 1 large egg, beaten
• 1/2 teaspoon flaky or coarse sea salt
• 1 bunch finely minced chives

Directions

Let’s get cooking! Here’s how to make this mouth-watering dish:

1. Prepare the Tenderloin: Start by seasoning the beef tenderloin with salt and pepper. Sear it in olive oil until it’s nicely browned on all sides, then brush it with dijon mustard.

2. Make the Duxelles: In a food processor, combine cleaned mushrooms, garlic, shallots, and thyme. Sauté in butter and oil until all the moisture evaporates and it’s beautifully fragrant. Season with salt and pepper.

3. Assemble: Lay out the prosciutto, spread the mushroom mixture on top, then place the beef. Roll everything in puff pastry and brush with beat egg. Sprinkle with sea salt before baking until golden brown.

How to Make Beef Wellington Recipe (Overview)

Now let’s unpack the steps! Start by searing your tenderloin; that rich flavor sets the tone. Next, you whip up a Duxelles — don’t skip toasting the garlic; it’s a game-changer! After that, it’s all about assembly. Wrap everything tightly in that beautiful pastry and remember: a little time in the oven transforms it into a glorious feast.

How to Serve Beef Wellington Recipe

Visualize this: You slice open the Beef Wellington, and that incredible pink beef peeks through the golden crust, while the aroma wafts through the air. Serve alongside a vibrant salad, a crunchy vegetable medley, or buttery mashed potatoes to soak up the juices. Not to mention, a good glass of red wine never hurt anyone! 🍷

How to Store Beef Wellington Recipe

If you somehow have leftovers (no judgment here!), store them in the fridge for up to 3 days. For longer storage, you can freeze it for up to 2 months—just make sure it’s tightly wrapped. Reheat in the oven at a low temp to keep that pastry crisp.

Tips to Make Beef Wellington Recipe

Here are some quick insider tricks:

• Use a meat thermometer: You want that beef perfectly medium-rare, around 125°F for a juicy bite.
• Chill your pastry: A cold puff pastry will bake up fluffier. Keep it in the fridge until you’re ready to use it.
• Don’t skip seasoning: Each layer should be flavorful, especially the Duxelles.

Variation

Want to switch it up? Try a mushroom and lentil mix for a vegetarian twist or add some horseradish to the mustard for an extra kick. The sky’s the limit to play around with flavors here!

FAQs

1. Can I make this ahead of time?
   Yes! You can prepare the Beef Wellington and keep it wrapped until you’re ready to bake.

2. What can I use instead of prosciutto?
   Try using bacon or salami for a different, but equally tasty twist.

3. How do I reheat Beef Wellington?
   Reheat in a 350°F oven until heated through to maintain that crispy crust—no microwaving!

📌 Pin this recipe for your next cozy dinner night!

Beef Wellington

A show-stopping Beef Wellington featuring tender beef surrounded by a flavorful mushroom duxelles and wrapped in flaky puff pastry, perfect for gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: English, French

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2-3 pounds center-cut beef tenderloin
• Kosher salt and freshly ground black pepper to taste
• 2 Tablespoons olive oil
• 2 Tablespoons dijon mustard
• 1 1/2 pounds mushrooms (any mix you prefer)
• 2 Tablespoons salted butter
• 2 medium shallots, roughly chopped
• 2 teaspoons fresh thyme leaves
• 4 cloves garlic, minced
• 12 slices thin prosciutto
• Flour for rolling out
• 14 ounces puff pastry (thawed)
• 1 large egg, beaten
• 1/2 teaspoon flaky or coarse sea salt
• 1 bunch finely minced chives

Method

 

Preparation

1. Season the beef tenderloin with salt and pepper.
2. Sear the beef in olive oil until nicely browned on all sides, then brush it with dijon mustard.

Make the Duxelles

1. In a food processor, combine cleaned mushrooms, garlic, shallots, and thyme.
2. Sauté the mixture in butter and oil until all the moisture evaporates and it’s beautifully fragrant. Season with salt and pepper.

Assemble

1. Lay out the prosciutto, spread the mushroom mixture on top, then place the beef.
2. Roll everything in puff pastry and brush with beaten egg. Sprinkle with sea salt before baking until golden brown.

Notes

Use a meat thermometer for perfect medium-rare beef. Chill pastry for a fluffier bake. Don't skip seasoning each layer for maximum flavor.