This Beef Wellington recipe is a luxurious and elegant dish that makes any occasion special. It features a tender beef fillet coated with a flavorful mushroom duxelles, wrapped in prosciutto, and encased in a golden, flaky puff pastry. Perfect for festive gatherings or gourmet dinners, this recipe is sure to impress your guests with its rich flavors and stunning presentation.
Appliances and Special Utensils
- Oven
- Food processor
- Frying pan
- Baking sheet
- Pastry brush
- Meat thermometer
- Plastic wrap
- Rolling pin
Ingredients
- 2 lb beef tenderloin (center-cut fillet)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 lb mushrooms, finely chopped
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 4 tbsp unsalted butter
- 2 tbsp Dijon mustard
- 6-8 slices prosciutto
- 1 lb puff pastry, thawed if frozen
- 2 egg yolks, beaten (for egg wash)
- 2 tbsp fresh thyme leaves, chopped
Instructions
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Prepare Beef: Preheat your oven to 400°F (200°C). Season the beef tenderloin with salt and pepper. Heat olive oil in a frying pan over high heat and sear the beef on all sides until browned, about 2-3 minutes per side. Remove from the pan and brush with Dijon mustard. Let it cool.
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Make Duxelles: In a food processor, pulse the mushrooms, shallots, and garlic until finely chopped. In the same frying pan, melt the butter over medium heat. Add the mushroom mixture and cook until most of the moisture has evaporated, about 10-15 minutes. Stir in thyme leaves, then season with salt and pepper. Let it cool.
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Wrap Beef: Lay out a large piece of plastic wrap. Arrange the prosciutto slices on the plastic wrap, slightly overlapping, to form a rectangle big enough to wrap around the beef. Spread the mushroom duxelles evenly over the prosciutto. Place the beef in the center and carefully roll it up tightly using the plastic wrap. Twist the ends to seal and refrigerate for 30 minutes.
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Prepare Pastry: On a lightly floured surface, roll out the puff pastry into a rectangle large enough to envelop the beef. Remove the beef from the plastic wrap and place it in the center of the pastry. Brush the edges of the pastry with the beaten egg yolks. Fold the pastry around the beef, sealing the edges. Trim any excess pastry and use it for decoration if desired. Brush the entire surface with more egg yolk.
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Bake: Place the wrapped beef on a baking sheet, seam side down. Make a few small slits on top to allow steam to escape. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125°F (52°C) for medium-rare.
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Rest and Serve: Remove the Beef Wellington from the oven and let it rest for 10 minutes before slicing. Serve in thick slices with your favorite sides and enjoy your gourmet Beef Wellington!