Beef Wellington is a show-stopping dish that has graced tables at celebrations and fine dining establishments for generations. This elegant entrée boasts layers of flavor, combining a succulent beef tenderloin with a savory mushroom duxelles and a crisp, flaky pastry. If you’re looking to impress your guests or treat yourself to a special meal, this recipe will guide you through the steps to create an unforgettable Beef Wellington.
Why We Love This Beef Wellington Recipe
This Beef Wellington recipe stands out for numerous reasons. First, it presents a perfect balance of textures—the tender beef, the finely chopped mushrooms, and the crisp pastry create a symphony of sensations that tantalize your taste buds. The harmony of flavors also makes it a versatile option, fitting seamlessly into many occasions, from holiday feasts to intimate gatherings.
Another reason this recipe is adored is the ease with which it can be prepared. While it looks complex, the steps are straightforward and can be broken down into manageable parts, allowing you to feel accomplished without being overwhelmed. Plus, this recipe encourages creativity! You can make it your own by adding spices or additional ingredients that resonate with your palate.
Whether you’re hosting a dinner party or simply wish to elevate your weeknight meals, mastering Beef Wellington will undoubtedly impress anyone fortunate enough to enjoy it.
Ingredients for Beef Wellington
To create a delicious Beef Wellington, gather the following ingredients:
- 1 (about 16-ounce) package frozen puff pastry, thawed
- 2 medium shallots, coarsely chopped
- 2 cloves garlic, coarsely chopped
- 2 teaspoons fresh thyme leaves
- 1 pound cremini mushrooms, trimmed and halved
- 1 (about 2 1/2-pound) center-cut beef tenderloin roast
- 2 1/4 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 6 to 8 slices prosciutto
- 1 large egg
- All-purpose flour, for dusting
- Flaky salt, for serving (optional)
How to Make Beef Wellington Directions
Creating Beef Wellington may seem daunting, but by following these steps, you’ll be on your way to mastering this classic dish.
Prepare the Mushroom Mixture: Begin by taking a food processor and adding 2 shallots, 2 garlic cloves, fresh thyme, and 1/2 pound of cremini mushrooms. Pulse until everything is finely chopped. After that, transfer this mixture to a bowl and set aside. Chop the remaining mushrooms coarsely, as you want them to provide a hearty texture in the filling.
Trim and Season the Beef: Get your beef tenderloin and carefully trim off any excess fat or silverskin. Season the tenderloin liberally with 2 teaspoons of kosher salt and a 1/2 teaspoon of freshly ground black pepper. For cooking consistency, tie the roast with kitchen twine to maintain its shape.
Sear the Beef: Heat 2 tablespoons of vegetable oil in a large frying pan over medium-high heat. Sear the seasoned tenderloin on all sides until it’s beautifully browned—about 2-3 minutes per side. When done, remove it from the heat and refrigerate to cool completely.
Cook the Mushroom Mixture: In the same frying pan, melt 2 tablespoons of unsalted butter. Add the mushroom mixture and cook over medium heat, stirring occasionally, until it’s fully dried out. This will take about 8-10 minutes. Once done, allow it to chill.
Assemble the Wellington: Lay out a large piece of plastic wrap on your counter. Arrange slices of prosciutto on the wrap, overlapping slightly. Spread the cooled mushroom mixture evenly over the prosciutto. Then, take your chilled beef and place it on top. Using the plastic wrap, tightly roll the prosciutto and mushroom around the beef. Twist the ends of the plastic wrap to seal it tightly. Refrigerate for about 30 minutes to set.
Preheat the Oven: While the beef is chilling, preheat your oven to 425°F (220°C).
Roll Out the Puff Pastry: On a lightly floured surface, roll out your puff pastry. You want it to be large enough to wrap around the beef completely without ripping.
Wrap the Beef: Unroll the beef from the plastic wrap and place it on the center of the pastry. Carefully fold the pastry up and over the beef, sealing the edges. Use your fingers to press down and create a tight fit. Trim any excess pastry, and fold the ends to seal securely.
Egg Wash and Bake: Beat a large egg and use a pastry brush to coat the entire surface of the pastry with the egg wash. This will give it a beautiful golden color while baking. Place it on a baking sheet lined with parchment paper and bake for 40-50 minutes or until the pastry is golden brown and the beef is cooked to your desired internal temperature.
Rest and Serve: Once fully baked, allow your Beef Wellington to rest for about 10-15 minutes before slicing. This rest period ensures the juices redistribute, making each slice juicy and flavorful. Serve warm, optionally sprinkled with flaky sea salt for a finishing touch.
How to Serve Beef Wellington
Serving Beef Wellington requires a touch of elegance to match its sophisticated flavor profile. Slice the Wellington into thick portions—about 1 to 1.5 inches—so that each bite showcases the beautiful layers within. Arrange the slices on a large platter to create a visual feast.
Consider serving with a complementary side, such as creamy mashed potatoes, vibrant steamed vegetables, or a fresh salad, which will balance out the richness of the dish. A drizzle of a velvety sauce or gravy over the Wellington and vegetables will elevate the presentation and enhance the flavors beautifully.
To add a little extra flair, garnish with fresh herbs, like thyme or rosemary, for a touch of color and freshness on the plate.
Expert Tips for Beef Wellington
Choose Quality Beef: The star of this dish is the beef tenderloin, so select the best quality you can find. Grass-fed beef often has richer flavor.
Mushroom Mixture: Make sure to cook the mushroom mixture thoroughly until it’s dry. Any excess moisture can affect the pastry’s ability to crisp up while baking.
Use a Meat Thermometer: To achieve perfect doneness, use a meat thermometer. Aim for 130°F for medium-rare or 140°F for medium, depending on your preference.
Chill Between Steps: Allowing the beef and filling to cool in the refrigerator between steps helps set the layers and ensures that the pastry remains intact during baking.
Don’t Rush the Resting Time: After baking, allow the Wellington to rest. This period is crucial for maintaining the juicy texture of the beef.
How to Store Beef Wellington
If you happen to have leftovers (though that’s rare with such a delightful dish!), you can store them properly to maintain the flavor and texture. First, allow the Beef Wellington to cool completely. Wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out, and place it in the refrigerator. It can last for about 2-3 days in the fridge.
When you are ready to enjoy it again, reheat in the oven at a low temperature (around 300°F) until heated through. Avoid using the microwave, as it may make the pastry soggy.
Variations of Beef Wellington
While the classic Beef Wellington is a masterpiece as is, you can adjust the components to match your preferences or showcase seasonal ingredients. Here are a few variations to consider:
Mushroom Variations: Instead of using only cremini mushrooms, try a mix of mushrooms for different textures and flavors. Button mushrooms, shiitake, or portobello can work well in combination.
Herbed Crust: Incorporate herbs like rosemary or oregano into the puff pastry dough for an aromatic touch.
Sauce Addition: Experiment with a layer of savory sauce, like a herbed goat cheese or mustard, on the beef before wrapping it in prosciutto and pastry.
Vegetarian Wellington: Substitute the beef for a hearty, roasted root vegetable filling or lentils for a plant-based option. The hearty vegetables will absorb flavors just like the meat does.
FAQ
What is the best beef to use for Beef Wellington?
Using a center-cut beef tenderloin results in the most tender and flavorful Beef Wellington. Look for quality cuts at your local butcher or grocery store.
Can I make Beef Wellington ahead of time?
Yes, you can prepare the Beef Wellington up to the point of baking. Assemble it, wrap it tightly in plastic, and refrigerate. When ready to enjoy, simply brush with egg wash and bake as directed.
How long does Beef Wellington take to cook?
Typically, the Beef Wellington takes 40-50 minutes to bake at 425°F, depending on the desired doneness of the meat.
What should I serve with Beef Wellington?
Classic sides include creamy mashed potatoes, roasted vegetables, or a fresh salad. Choose sides that will complement the richness of the Beef Wellington.
Can I freeze Beef Wellington?
Yes, you can freeze the assembled Wellington before baking. Make sure to wrap it well to prevent freezer burn. Thaw it in the refrigerator before baking.
Beef Wellington
Ingredients
- 1 package frozen puff pastry (about 16 ounces, thawed)
- 2 medium shallots coarsely chopped
- 2 cloves garlic coarsely chopped
- 2 teaspoons fresh thyme leaves
- 1 pound cremini mushrooms (trimmed and halved)
- 2 ¼ teaspoons kosher salt divided
- ½ teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 6-8 slices prosciutto
- 1 large egg
- 1 cup all-purpose flour for dusting
- 1 pinch flaky salt for serving (optional)
Instructions
- Prepare the mushroom mixture by pulsing shallots, garlic, thyme, and ½ pound of cremini mushrooms in a food processor until finely chopped. Set aside.
- Chop the remaining mushrooms coarsely for texture.
- Trim and season the beef tenderloin with salt and pepper. Tie with kitchen twine for shape.
- In a frying pan, heat oil and sear the tenderloin on all sides until browned. Remove and chill.
- In the same pan, melt butter and cook the mushroom mixture until fully dried, about 8-10 minutes. Chill.
- Assemble the Wellington by layering prosciutto on plastic wrap, spreading the mushroom mixture, and placing the beef on top. Roll tightly and refrigerate.
- Preheat the oven to 425°F (220°C). Roll out the puff pastry on a floured surface.
- Wrap the beef with pastry, sealing edges tightly, and trim excess dough.
- Brush with egg wash and bake for 40-50 minutes until golden brown and cooked to desired doneness.
- Let rest for 10-15 minutes before slicing to serve.
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