Beef Wellington Recipe: Elegant and Flavorful
Tender Beef Wellington with mushroom duxelles and puff pastry.
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
- ¼ cup dry white wine optional
- 1 tsp fresh thyme
- ½ tsp salt
- ¼ tsp black pepper
- 8 –10 slices prosciutto
- 1 sheet of puff pastry
- 1 egg beaten
- Optional: Thyme parsley
- Suggested Pairings: Mashed potatoes red wine
Instructions
- Sear beef in hot oil 8–10 minutes; brush with mustard, cool.
- Pulse mushrooms in a processor. Sauté shallots, garlic in butter 2–3 minutes; add mushrooms, thyme, cook 8–10 minutes. Add wine; cook until dry. Season, taste, and adjust the seasoning. Cool.
- Wrap beef in prosciutto and duxelles using plastic wrap; chill 20 minutes.
- Wrap in puff pastry, seal with egg wash; chill 15 minutes.
- Preheat oven to 400°F; brush pastry with egg wash, bake 35–45 minutes until 135°F. Rest 10 minutes.
- Slice, serve on a white ceramic platter with thyme, potatoes, and wine.
Notes
- Use a thermometer for doneness.
- Store in the fridge for 3 days or freeze unbaked for 2 months.
- Try vegetarian or gluten-free variations.
- Pair with asparagus.