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Beef Wellington

Beef Wellington is a classic dish that combines tender beef tenderloin with mushroom duxelles, all wrapped in a flaky puff pastry, making it an impressive centerpiece for any dinner table.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: British, French
Calories: 525
Ingredients Method Notes

Ingredients
  

For the Beef
  • 2-3 pounds center-cut beef tenderloin
  • Kosher salt Kosher salt and freshly ground black pepper To taste
  • 2 Tablespoons olive oil For searing
  • 2 Tablespoons dijon mustard For coating the beef
For the Duxelles
  • 1.5 pounds mushrooms (button, cremini, shiitake, portabello, or a mix) Cleaned and roughly chopped
  • 2 Tablespoons salted butter
  • 2 Tablespoons olive oil For cooking the shallots
  • 2 medium shallots Roughly chopped
  • 2 teaspoons fresh thyme leaves About 6 sprigs
  • 4 cloves garlic Minced
  • Kosher salt Kosher salt and freshly ground black pepper To taste
For Assembly
  • 12 slices prosciutto About 1/4 pound
  • Flour For rolling out puff pastry
  • 14 ounces frozen or homemade puff pastry Thawed
  • 1 large egg Beaten, for egg wash
  • 1/2 teaspoon flaky or coarse sea salt Such as Maldon or fleur de sel
  • 1 bunch finely minced chives For garnish

Method
 

Preparation
  1. Begin by searing the beef in a skillet over high heat. Season it with salt and pepper, adding some olive oil. Sear each side for about 2-3 minutes until browned. Remove from heat, brush with dijon mustard, and let it cool.
Make the Duxelles
  1. In the same skillet, melt the butter and add a bit more olive oil. Add the shallots and garlic, cooking until softened, followed by the mushrooms and thyme. Cook until all the moisture evaporates, causing the mixture to become a rich, thick paste. Season with salt and pepper.
Assemble the Wellington
  1. On a clean surface, lay out the prosciutto slices, overlapping them slightly. Spread the duxelles over the prosciutto and place the cooled beef in the center. Carefully wrap the prosciutto around the beef. Roll out the puff pastry and wrap it around the entire assembly, sealing the edges. Brush with egg wash and sprinkle with sea salt.
Bake
  1. Preheat your oven to 400°F (200°C) and bake the Wellington for 25-30 minutes, or until the pastry is golden brown. Let it rest for 10 minutes before slicing.

Notes

To elevate your Beef Wellington, choose a quality cut of beef tenderloin, mix different mushrooms for depth, chill the filling before baking, and consider adding different herbs for flavor. You can also replace the beef with a hearty vegetable mixture for a vegetarian option. Serve with side dishes like roasted vegetables or mashed potatoes and a sauce such as red wine reduction.