Print

The Easiest Yet Most Impressive Classic Beef Wellington

Close-up of a slice of beef wellington recipe showing medium-rare pink center and golden puff pastry.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this chef-approved method to create a stunning Beef Wellington featuring perfectly seared beef tenderloin, savory mushroom duxelles, and flaky puff pastry. This recipe simplifies the process for a show-stopping gourmet dinner.

Ingredients

Scale
  • 2 lb center-cut beef tenderloin (chateaubriand), trimmed
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 pound cremini mushrooms, finely chopped
  • 2 shallots, finely chopped
  • 2 sprigs fresh thyme, leaves only
  • 1/4 cup dry white wine
  • Salt and freshly ground black pepper
  • 12 thin slices prosciutto
  • 1 package (14.1 ounces) all-butter puff pastry, thawed
  • 1 large egg, beaten (for egg wash)
  • All-purpose flour, for dusting

Instructions

  1. Season the beef tenderloin generously on all sides with salt and pepper. Heat the olive oil in a large, heavy-bottomed skillet over high heat until shimmering. Sear the beef quickly on all sides (about 30 seconds per side) until deeply browned. Remove the beef from the pan and let it cool slightly. Brush the cooled beef evenly with Dijon mustard.
  2. Prepare the duxelles: In the same skillet, add the chopped mushrooms, shallots, and thyme leaves. Cook over medium heat, stirring frequently, until all the moisture has evaporated and the mixture is thick and dark, about 15-20 minutes. Add the white wine and cook until evaporated. Season the duxelles with salt and pepper. Spread the duxelles onto a plate or baking sheet to cool completely.
  3. Lay a large sheet of plastic wrap on your work surface. Arrange the prosciutto slices on the plastic wrap in a slightly overlapping rectangle large enough to wrap around the beef. Spread the cooled duxelles evenly over the prosciutto layer.
  4. Place the mustard-coated beef at one end of the prosciutto. Using the plastic wrap to help you, tightly roll the prosciutto and duxelles around the beef to form a compact cylinder. Twist the ends of the plastic wrap tightly to secure the shape. Refrigerate for at least 30 minutes, or up to 24 hours, to firm up.
  5. Lightly dust your work surface with flour. Roll out the puff pastry into a rectangle large enough to completely enclose the beef log. Remove the beef from the plastic wrap and place it on the pastry. Brush the edges of the pastry with the egg wash.
  6. Wrap the pastry tightly around the beef, trimming any excess pastry. Seal the seams firmly, placing the seam side down on a baking sheet lined with parchment paper. Trim the ends and crimp them closed. Brush the entire surface of the Wellington with the remaining egg wash. Chill for another 15 minutes.
  7. Preheat your oven to 400 degrees F (200 degrees C). Score the top of the pastry lightly with the back of a knife in a decorative pattern, avoiding cutting all the way through. Sprinkle lightly with coarse salt.
  8. Bake for 30-40 minutes, or until the pastry is deep golden brown and a meat thermometer inserted into the center reads 125 degrees F for medium-rare.
  9. Let the Beef Wellington rest on a cutting board for at least 10 minutes before slicing into thick portions. Serve immediately.

Notes

  • For a crispier bottom crust, place the baking sheet in the oven while preheating.
  • If you are worried about the pastry getting soggy, you can wrap the prosciutto-covered beef in a thin layer of crêpes before wrapping it in the pastry.
  • Use a high-quality beef tenderloin for the best results in this showstopper dinner recipe.

Nutrition

Find it online: https://delishsymphony.com/beef-wellington-recipe-easiest-impressive/