Description
Classic Beef Wellington featuring a tender seared beef tenderloin wrapped in mushroom duxelles, prosciutto, and golden puff pastry, perfect for an elegant main course.
Ingredients
Scale
Beef Tenderloin
- 2-3 pounds center-cut beef tenderloin trimmed of silverskin and fat, tied with butcher’s twine at 1-inch intervals
- Kosher salt and freshly ground black pepper, about 3 teaspoons kosher salt total
- 2 tablespoons olive oil
- 2 tablespoons dijon mustard
Duxelles
- 1 1/2 pounds mushrooms (button, cremini, shiitake, portabello, or a mix), cleaned and roughly chopped
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 2 medium shallots, roughly chopped
- 2 teaspoons fresh thyme leaves (about 6 sprigs)
- 4 cloves garlic
- Kosher salt and freshly ground black pepper, to taste
Assembly
- 12 thin slices prosciutto (about ¼ pound)
- Flour for rolling out puff pastry
- 14 ounces frozen or homemade puff pastry, thawed
- 1 large egg, beaten
- ½ teaspoon flaky or coarse sea salt such as Maldon or fleur de sel
- 1 bunch finely minced chives
Instructions
- Prepare the Tenderloin: Trim the beef tenderloin of any silverskin and fat, then tie it with butcher’s twine at 1-inch intervals. Season generously with kosher salt and freshly ground black pepper, about 1 teaspoon salt per pound. Heat a large skillet over high heat until smoking hot and add olive oil. Sear the beef on all sides without moving it for about 2 minutes per side until well-browned, including the ends. Remove from pan and cut off the twine. Brush all sides with dijon mustard while still warm. Set aside.
- Make the Duxelles: In a large food processor, pulse half of the mushrooms, shallots, thyme leaves, and garlic until finely chopped, about 10-15 pulses. Repeat with the remaining ingredients. In the same skillet used for searing, melt butter and olive oil over medium-high heat. Add the mushroom mixture, season with salt and pepper, and cook while stirring occasionally until mushrooms release most of their liquid, about 8-10 minutes. Continue cooking for another 4-5 minutes until browned. Remove from heat and let cool.
- Assemble the Beef Wellington: On a large double layer of plastic wrap, arrange prosciutto slices slightly overlapping to form a square large enough to wrap the tenderloin. Evenly spread the cooled duxelles over the prosciutto. Place the tenderloin at one end and use the plastic wrap to roll it tightly into a log, tucking in the edges. Twist the plastic wrap ends closed and refrigerate for 30 minutes to set the shape.
- Prepare Puff Pastry & Wrap: Preheat oven to 425°F (218°C). Lightly flour a clean surface and roll out thawed puff pastry into a rectangle large enough to wrap the prosciutto-covered tenderloin. Remove the chilled tenderloin from plastic wrap and place on puff pastry. Roll it up tightly, tucking ends under. Brush the long edge with beaten egg to seal the seam and trim excess pastry if needed.
- Bake the Beef Wellington: Transfer the wrapped tenderloin onto a parchment-lined baking sheet. Brush the top with remaining beaten egg. Cut diagonal slashes approximately every inch along the pastry to vent steam. Sprinkle with flaky or coarse sea salt. Bake for 40 to 45 minutes, or until the internal temperature reaches 120-125°F (49-51°C) for medium-rare. Remove from oven and rest for 10 minutes before slicing.
- Serve: Slice the Beef Wellington into thick rounds. Garnish with freshly minced chives and an additional sprinkle of flaky sea salt. Serve immediately.
Notes
- Ensure the beef is tied tightly for even cooking and to maintain shape.
- Use a digital meat thermometer for precise internal temperature to achieve perfect medium-rare.
- Let the Beef Wellington rest after baking to allow the juices to redistribute.
- Feel free to use store-bought puff pastry for convenience or homemade for a more artisanal touch.
- Double-layering plastic wrap helps to roll the prosciutto and duxelles tightly without tearing.
- Choosing a mix of mushrooms enhances the flavor complexity in the duxelles.
- If the puff pastry edges are excessive, trim to avoid shoehorning the dough which can cause sogginess or uneven baking.
Nutrition
- Serving Size: 1 serving
- Calories: 700 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 110 mg
