Name: Beef Wellington Recipe: Elegant and Flavorful
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 2.5 lb beef tenderloin (center-cut); 1 tbsp olive oil; 1 tbsp Dijon mustard; 1 lb cremini mushrooms (chopped); 2 shallots (diced); 2 cloves garlic (minced); 2 tbsp unsalted butter; 1/4 cup dry white wine (optional); 1 tsp fresh thyme; 1/2 tsp salt; 1/4 tsp black pepper; 8 –10 slices prosciutto; 1 sheet of puff pastry; 1 egg (beaten); Optional: Thyme (parsley); Suggested Pairings: Mashed potatoes (red wine)

Introduction

Table of Contents

Beef Wellington is a luxurious, show-stopping dish, perfect for special occasions, holidays, or elegant dinner parties. This classic recipe features a tender beef tenderloin coated with rich mushroom duxelles, wrapped in crisp puff pastry, delivering a perfect balance of savory, earthy, and buttery flavors. Presented on a white ceramic platter, garnished with fresh thyme or parsley, this Beef Wellington offers a sophisticated, inviting aesthetic that elevates any dining experience. This recipe provides a traditional version, adaptable for dietary preferences, and ideal for home cooks seeking an impressive, restaurant-quality dish that combines technique and taste for a memorable meal.

Ingredients

For the Beef Wellington:

2–2.5 lb beef tenderloin (center-cut, trimmed)
1 tbsp olive oil
1 tbsp Dijon mustard
1 lb cremini or button mushrooms, finely chopped
2 shallots, finely diced
2 cloves garlic, minced
2 tbsp unsalted butter
1/4 cup dry white wine (optional)
1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
1/2 tsp salt
1/4 tsp black pepper
8–10 slices prosciutto (or Parma ham)
1 sheet puff pastry (thawed if frozen)
1 egg, beaten (for egg wash)

For Serving:

Optional: Fresh thyme or parsley sprigs
Suggested Accompaniments: Mashed potatoes, roasted asparagus
Suggested Pairings: Red wine (e.g., Cabernet Sauvignon), sparkling water
Suggested Aesthetic: Serve on a white ceramic platter
Suggested Equipment: Large skillet, food processor, plastic wrap, baking sheet, parchment paper, pastry brush

Step-by-Step Process

Prepare Beef: Pat beef tenderloin dry and season generously with salt and pepper. Heat olive oil in a large skillet over high heat. Sear beef on all sides until browned, about 2–3 minutes per side (8–10 minutes total). Remove, brush with Dijon mustard, and let cool.
Make Mushroom Duxelles: In a food processor, pulse mushrooms until finely chopped. In the same skillet, melt butter over medium heat. Add shallots and garlic; sauté for 2–3 minutes. Add mushrooms and thyme; cook for 8–10 minutes until the moisture evaporates. Add white wine (if using); cook until dry, about 2–3 minutes. Season with salt and pepper. Taste and adjust the seasoning with additional salt or thyme for a balanced flavor. Cool completely.
Assemble Wellington: Lay plastic wrap on a work surface. Arrange prosciutto slices in an overlapping layer. Spread cooled duxelles evenly over prosciutto. Place the beef in the center and wrap the prosciutto tightly around it using plastic wrap. Chill for 20 minutes.
Wrap in Pastry: Roll out puff pastry on a floured surface to a rectangle large enough to encase beef (about 12×14 inches). Remove the beef from the plastic wrap and place it in the center of the pastry. Fold pastry over, sealing edges with egg wash; trim excess. Place seam-side down on a parchment-lined baking sheet. Chill for 15 minutes.
Bake: Preheat oven to 400°F (200°C). Brush pastry with egg wash and score lightly with a knife for decoration. Bake for 35–45 minutes until pastry is golden and beef reaches 135°F (57°C) for medium-rare. Rest for 10 minutes before slicing.
Serve: Slice into 1-inch-thick pieces and arrange on a white ceramic platter, garnished with thyme or parsley. Serve with mashed potatoes, roasted asparagus, red wine, or sparkling water.

Tips for Better Beef Wellington

Choose a center-cut beef tenderloin for uniform cooking; tie with kitchen twine if uneven.
Taste the mushroom duxelles before assembling to balance the seasoning, as mushrooms vary in flavor.
Cook duxelles until dry to prevent a soggy pastry; cool completely before wrapping.
Chill the wrapped beef and pastry to maintain shape and ensure crisp pastry.
Use a meat thermometer to check doneness (135°F for medium-rare, 140°F for medium).
Use a white ceramic platter for an elegant presentation that highlights the golden pastry.
Make ahead: Prepare duxelles and sear beef 1 day in advance; assemble and bake day-of.
Enhance aesthetic: Present on a white ceramic platter with fresh herbs for a sophisticated, inviting look.

Variations and Customization

Vegetarian Wellington: Replace beef with a large portobello mushroom cap or eggplant slices; use vegetable broth in duxelles if replacing wine.
Gluten-Free Wellington: Use gluten-free puff pastry and ensure Worcestershire sauce (if used) is gluten-free certified.
Low-Fat Wellington: Reduce butter to 1 tbsp in duxelles and use turkey bacon instead of prosciutto.
Spicy Wellington: Add 1/4 tsp cayenne or 1 tsp minced chili to duxelles for a spicy kick.
Herb-Infused Wellington: Add 1 tbsp fresh rosemary or tarragon to the duxelles for extra flavor.
Truffle Wellington: Add 1 tsp truffle oil to the duxelles for a luxurious twist.
Individual Wellingtons: Divide beef into 4–6 portions and wrap individually; reduce baking time to 25–30 minutes.
Mushroom-Free Wellington: Replace duxelles with a spinach and cream cheese mixture for a different flavor profile.

Storage and Serving Tips

Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a 300°F oven for 10–15 minutes to crisp pastry.
Freeze unbaked Wellington (without egg wash) for up to 2 months; thaw in fridge overnight before baking.
Serve warm for the best flavor and texture; avoid keeping at room temperature for over 2 hours due to the meat content.
Use leftovers in sandwiches with arugula or dice for a beef and pastry salad.
Pair with mashed potatoes or asparagus to complement the rich flavors.
Presented on a white ceramic platter with fresh herbs for a sophisticated, inviting charm.

Nutritional Information

Based on 6 servings (1 slice each):

Calories: 580 kcal
Total Fat: 38g
Saturated Fat: 16g
Trans Fat: 0g
Cholesterol: 135mg
Sodium: 620mg
Total Carbohydrates: 28g
Dietary Fiber: 2g
Sugars: 2g
Protein: 32g
Vitamin A: 10% Daily Value
Vitamin C: 4% Daily Value
Calcium: 6% Daily Value
Iron: 20% Daily Value

Note: Values vary by brand. High in fat; try a low-fat variation. Pair with vegetables for balance.

Conclusion

This Beef Wellington recipe offers an elegant, flavorful dish, perfect for any special occasion, transforming premium ingredients into a restaurant-quality classic. Its meticulous preparation and sophisticated presentation make it a favorite. The tender beef, earthy duxelles, and crisp pastry delight every bite. It’s sure to be a cherished recipe, loved for its impressive, luxurious appeal.