Beef Wellington is a culinary masterpiece known for its impressive presentation and refined flavors. Layers of tender beef tenderloin, earthy mushrooms, savory prosciutto, and flaky puff pastry create a harmonious blend that’s perfect for special occasions and holiday gatherings. This recipe takes you through each step to craft an unforgettable dish that’s as delightful to make as it is to serve.
Ingredients and Preparation Essentials
The foundation of Beef Wellington is the beef tenderloin, wrapped in a delicate puff pastry crust. Mushrooms bring an earthy depth, while prosciutto adds a salty contrast. A touch of mustard enhances the flavor profile, making each bite a balanced experience. These essential ingredients work together to elevate the dish’s richness and structure.
Opt for a tender beef tenderloin, as it’s the centerpiece of the dish. When selecting mushrooms for the duxelles (mushroom filling), choose varieties like cremini or shiitake for their robust flavor. If prosciutto isn’t available, high-quality ham is a great alternative. For the pastry, a high-quality puff pastry will yield the best texture and flavor.
Step-by-Step Instructions for Perfect Beef Wellington
Searing the Beef
Generously season the beef tenderloin before searing it in hot oil. Allow each side to develop a rich, golden crust. Searing locks in the juices, ensuring a flavorful and juicy center.
Applying Mustard
After searing, brush the tenderloin with mustard. This adds a subtle tang and enhances the overall flavor of the Wellington, creating a savory base for the layers that follow.
Preparing the Mushroom Duxelles
Pulse the mushrooms in a food processor until finely minced, then cook them until the moisture evaporates, intensifying their earthy flavor. This concentrated mushroom mixture complements the richness of the beef and balances the pastry’s buttery notes.
Wrapping the Beef in Mushrooms and Ham
Lay slices of prosciutto on plastic wrap, spread the mushroom mixture evenly, and roll the beef in this layer. The ham and mushroom layers not only enhance the flavor but also form a moisture barrier, keeping the pastry crisp during baking.
Enclosing in Puff Pastry
Roll out the puff pastry, wrap it snugly around the beef, and brush the edges with egg yolk for a secure seal. Trim any excess to avoid overlapping, as too many layers can prevent the pastry from cooking evenly.
Adding Egg Wash and Scoring
Brush the wrapped Wellington with egg yolk for a golden finish. Lightly score the pastry to create a decorative pattern, and sprinkle flaky salt on top for added flavor and texture.
Baking and Resting
Bake until the pastry is golden and the beef reaches your preferred doneness, aiming for medium-rare for a tender, juicy center. Let the Wellington rest for 10 minutes before slicing, allowing the layers to set and the flavors to meld.
Recipe Tips
Achieving the Perfect Doneness
Use an instant-read thermometer to check for doneness. For medium-rare, remove the beef at 125-130°F.
Creating a Crisp Pastry
Limit pastry layers and consider broiling briefly for an extra golden finish.
Making it Your Own
Add fresh herbs to the mushroom mixture or try a flavored mustard for a unique twist.
What to Serve With This Recipe
Ideal Pairings
Serve with roasted vegetables, mashed potatoes, or a green salad to balance the rich flavors of the Wellington.
Wine and Beverage Pairings
Pair with a full-bodied red wine like Cabernet Sauvignon or Pinot Noir to complement the dish’s depth and richness.
Frequently Asked Questions
Can I Make Beef Wellington Ahead of Time?
Prepare the beef, mushroom, and prosciutto layers in advance, then wrap in puff pastry just before baking.
How Do I Store and Reheat Leftovers?
Store slices in the refrigerator and reheat in a 350°F oven, unwrapping the foil briefly to crisp the pastry.
What Are Substitutes for Puff Pastry?
If puff pastry isn’t available, phyllo dough can be used for a lighter texture.
Customizing for Special Occasions
Holiday and Festive Variations
Consider adding truffle oil to the mushroom layer or garnishing with fresh herbs for a festive touch.
Presentation Tips
Plate individual slices with fresh rosemary or thyme for an elevated presentation.
Beef Wellington is a true show-stopper, offering layers of flavor and elegance that make it ideal for gatherings and celebrations. This recipe invites you to enjoy the satisfaction of crafting a culinary classic that’s sure to impress at any occasion.
Ingredients
1 pound thick beef tenderloin
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons yellow mustard (such as Coleman’s Original English Mustard)
4 thin slices of ham or prosciutto (Parma ham preferred)
1 pound mushrooms (see note)
1 (7 to 8 1/2-ounce) sheet puff pastry, thawed (see note)
2 large egg yolks, beaten
Flaky salt, for sprinkling
Instructions
Preheat the oven to 400°F (200°C) while you prepare the Beef Wellington.
Sear the Beef:
Generously season the beef tenderloin with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over high heat. Sear the beef on all sides, letting each side cook for about 2 to 3 minutes until nicely browned. Avoid moving the beef too soon to allow for proper browning.
Brush with Mustard:
Take the seared beef out of the skillet and allow it to cool slightly. Once it has cooled, brush it evenly on all sides with the mustard, ensuring it is thoroughly coated.
Prepare the Mushrooms:
Finely chop the mushrooms using a food processor, pulsing until they are minced.
In the same skillet, heat it over medium-high heat. Add the chopped mushrooms to the pan and cook, stirring occasionally, for 10 to 15 minutes until all the moisture has evaporated. Once the mushrooms are dry and have a concentrated flavor, remove them from the pan and set aside to cool.
Wrap the Beef in Mushroom Paste and Ham:
Place a large piece of plastic wrap on a flat surface. Lay the slices of ham on the plastic wrap, slightly overlapping to create a sheet large enough to encase the beef. Spread the mushroom mixture evenly over the ham layer.
Position the mustard-coated beef in the center, then roll the mushroom and ham layers tightly around the beef using the plastic wrap to guide you. Roll it into a firm, barrel shape, twisting the ends of the plastic wrap to secure. Chill in the refrigerator for 20 minutes.
Roll Out the Puff Pastry and Wrap the Beef:
Lightly flour a flat surface and roll out the puff pastry to a size that will fully enclose the wrapped beef.
Unwrap the beef from the plastic wrap and place it in the center of the puff pastry. Brush the pastry edges with the beaten egg yolks to help seal.
Fold the pastry over the beef, trimming any excess to avoid overlapping more than two layers of pastry, as thick layers may not cook through. Place the wrapped beef seam-side down on a small plate and brush the pastry surface with more egg yolk. Chill for 5 to 10 minutes.
Brush with Egg Wash and Score:
Transfer the pastry-wrapped beef to a baking sheet. Brush the top once more with egg yolk. Using a sharp knife, lightly score the surface of the pastry for decorative effect, taking care not to cut too deeply. Sprinkle flaky salt over the top.
Bake in the Oven:
Bake the Beef Wellington in the preheated oven at 400°F (200°C) for 25 to 35 minutes, until the pastry is golden and crisp. For medium-rare beef, use an instant-read thermometer and pull the roast out of the oven when it reaches 125 to 130°F (52 to 54°C).
Allow the Wellington to rest for 10 minutes before slicing into 1-inch thick pieces.
Leftover slices can be stored in the refrigerator for up to 2 days. Wrap tightly in foil and reheat in a 350°F oven. Once warmed, remove the foil and bake briefly to re-crisp the pastry. Note that reheating may cook the beef further, bringing it closer to medium or well-done.
Beef Wellington Recipe
Ingredients
- 1 pound thick beef tenderloin
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons yellow mustard such as Coleman’s Original English Mustard
- 4 thin slices of ham or prosciutto Parma ham preferred
- 1 pound mushrooms see note
- 1 7 to 8 1/2-ounce sheet puff pastry, thawed (see note)
- 2 large egg yolks beaten
- Flaky salt for sprinkling
Instructions
- Preheat the oven to 400°F (200°C) while you prepare the Beef Wellington.
Sear the Beef:
- Generously season the beef tenderloin with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over high heat. Sear the beef on all sides, letting each side cook for about 2 to 3 minutes until nicely browned. Avoid moving the beef too soon to allow for proper browning.
Brush with Mustard:
- Take the seared beef out of the skillet and allow it to cool slightly. Once it has cooled, brush it evenly on all sides with the mustard, ensuring it is thoroughly coated.
Prepare the Mushrooms:
- Finely chop the mushrooms using a food processor, pulsing until they are minced.
- In the same skillet, heat it over medium-high heat. Add the chopped mushrooms to the pan and cook, stirring occasionally, for 10 to 15 minutes until all the moisture has evaporated. Once the mushrooms are dry and have a concentrated flavor, remove them from the pan and set aside to cool.
Wrap the Beef in Mushroom Paste and Ham:
- Place a large piece of plastic wrap on a flat surface. Lay the slices of ham on the plastic wrap, slightly overlapping to create a sheet large enough to encase the beef. Spread the mushroom mixture evenly over the ham layer.
- Position the mustard-coated beef in the center, then roll the mushroom and ham layers tightly around the beef using the plastic wrap to guide you. Roll it into a firm, barrel shape, twisting the ends of the plastic wrap to secure. Chill in the refrigerator for 20 minutes.
Roll Out the Puff Pastry and Wrap the Beef:
- Lightly flour a flat surface and roll out the puff pastry to a size that will fully enclose the wrapped beef.
- Unwrap the beef from the plastic wrap and place it in the center of the puff pastry. Brush the pastry edges with the beaten egg yolks to help seal.
- Fold the pastry over the beef, trimming any excess to avoid overlapping more than two layers of pastry, as thick layers may not cook through. Place the wrapped beef seam-side down on a small plate and brush the pastry surface with more egg yolk. Chill for 5 to 10 minutes.
Brush with Egg Wash and Score:
- Transfer the pastry-wrapped beef to a baking sheet. Brush the top once more with egg yolk. Using a sharp knife, lightly score the surface of the pastry for decorative effect, taking care not to cut too deeply. Sprinkle flaky salt over the top.
Bake in the Oven:
- Bake the Beef Wellington in the preheated oven at 400°F (200°C) for 25 to 35 minutes, until the pastry is golden and crisp. For medium-rare beef, use an instant-read thermometer and pull the roast out of the oven when it reaches 125 to 130°F (52 to 54°C).
- Allow the Wellington to rest for 10 minutes before slicing into 1-inch thick pieces.
- Leftover slices can be stored in the refrigerator for up to 2 days. Wrap tightly in foil and reheat in a 350°F oven. Once warmed, remove the foil and bake briefly to re-crisp the pastry. Note that reheating may cook the beef further, bringing it closer to medium or well-done.
