Vegan Delights

Savor the Flavor of Nature

6 Ingredients You Need for the Best Beef Wellington

Description:

Beef Wellington is a luxurious dish that combines tender beef fillet, a rich mushroom duxelles, and crispy puff pastry for an elegant dining experience. This classic recipe, often reserved for special occasions, requires precision and technique to achieve the perfect golden crust and juicy center. Whether you’re preparing it for a holiday dinner or impressing guests, our step-by-step guide ensures a restaurant-quality Beef Wellington right from your kitchen. Follow along for expert tips, detailed instructions, and the best way to serve this iconic dish.

Beef Wellington Recipe

Ingredients:

For the Beef:
  • 1 (2 lb) beef tenderloin, trimmed
  • Salt and black pepper, to taste
  • 2 tbsp olive oil
  • 2 tbsp Dijon mustard
For the Mushroom Duxelles:
  • 1 lb cremini mushrooms, finely chopped
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 shallot, finely diced
  • 2 tbsp fresh thyme, chopped
  • Salt and black pepper, to taste
For Assembly:
  • 6 slices prosciutto
  • 1 sheet puff pastry, thawed
  • 1 egg yolk + 1 tbsp water (for egg wash)
  • Flour, for dusting

Instructions:

1. Sear the Beef
  1. Season the beef tenderloin generously with salt and black pepper.
  2. Heat olive oil in a pan over high heat. Sear the beef on all sides for about 1-2 minutes per side until golden brown.
  3. Remove from the heat and brush all over with Dijon mustard. Let it cool completely.
2. Prepare the Mushroom Duxelles
  1. Melt butter in a pan over medium heat. Add garlic, shallot, and mushrooms.
  2. Sauté until the mushrooms release their moisture and become golden brown, about 10-15 minutes.
  3. Stir in fresh thyme and season with salt and black pepper.
  4. Transfer to a bowl and let it cool.
3. Assemble the Beef Wellington
  1. Lay out a sheet of plastic wrap. Arrange prosciutto slices slightly overlapping on the wrap.
  2. Spread the mushroom duxelles evenly over the prosciutto.
  3. Place the seared beef on top and carefully roll it up using the plastic wrap, tightening it into a log shape.
  4. Chill in the refrigerator for at least 30 minutes to hold its shape.
4. Wrap in Puff Pastry
  1. Roll out the puff pastry on a floured surface.
  2. Unwrap the beef from the plastic and place it in the center of the pastry.
  3. Fold the pastry over the beef, sealing the edges well. Trim any excess pastry.
  4. Brush the top with egg wash for a golden finish.
5. Bake and Serve
  1. Preheat the oven to 400°F (200°C).
  2. Place the wrapped beef on a baking sheet lined with parchment paper.
  3. Bake for 35-40 minutes or until the pastry is golden brown and the internal temperature reaches 125°F (52°C) for medium-rare.
  4. Let it rest for 10 minutes before slicing. Serve immediately.