How to Make Classic Beef Wellington at Home

Beef Wellington Recipe

Ingredients

• For the Beef:
  • 2 lb beef tenderloin
  • Salt and black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
• For the Mushroom Duxelles:
  • 1 lb mushrooms (cremini or button), finely chopped
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 2 tablespoons fresh thyme, chopped
  • Salt and black pepper to taste
• For Assembly:
  • 8 slices of prosciutto
  • 1 package of puff pastry (2 sheets)
  • 1 egg, beaten (for egg wash)

Instructions

1. Prepare the Beef:
   • Preheat your oven to 400°F (200°C).
   • Season the beef tenderloin with salt and black pepper.
   • Heat olive oil in a skillet over high heat. Sear the beef on all sides until browned (about 2-3 minutes per side). Remove from heat and brush with Dijon mustard. Let it cool.
2. Make the Mushroom Duxelles:
   • In the same skillet, melt butter over medium heat. Add minced garlic and shallot, cooking until fragrant.
   • Add the finely chopped mushrooms and thyme, seasoning with salt and pepper. Cook until the mixture is dry, about 10-15 minutes. Allow it to cool.
3. Assemble the Wellington:
   • Lay out the prosciutto slices on a sheet of plastic wrap, overlapping them slightly.
   • Spread the prepared mushroom duxelles over the prosciutto, then place the beef in the center.
   • Using the plastic wrap, carefully roll the prosciutto around the beef tightly, and refrigerate for about 15 minutes.
4. Wrap with Puff Pastry:
   • Roll out the puff pastry sheets on a floured surface. If necessary, flatten and overlap them to encase the beef completely.
   • Remove the beef from the plastic wrap and lay it on one end of the pastry. Wrap the pastry around the beef, sealing the edges well. Trim excess pastry if needed.
   • Brush the entire pastry with the beaten egg.
5. Bake:
   • Place the wrapped beef seam-side down on a baking sheet lined with parchment paper.
   • Bake for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125°F (52°C) for medium rare. Rest the Wellington for 10 minutes before slicing.
6. Serve:
   • Slice the Beef Wellington and serve with your choice of sides, such as roasted vegetables or mashed potatoes.

Enjoy your Beef Wellington!