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Classic Beef Wellington

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Classic Beef Wellington is an elegant centerpiece dish featuring tender beef tenderloin coated with savory mushroom duxelles and wrapped in golden, flaky puff pastry. Baked to perfection, it offers a luxurious combination of rich flavor and contrasting textures, making it ideal for holidays and special occasions.

Ingredients

  • 2 pounds beef tenderloin (center-cut fillet)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 8 ounces mushrooms, finely chopped
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 2 tablespoons fresh thyme leaves
  • 6 to 8 slices prosciutto
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten

Instructions

  1. Pat the beef tenderloin dry and season generously with salt and black pepper.
  2. Heat olive oil in a skillet over high heat. Sear the beef on all sides for 2 to 3 minutes per side until browned. Remove and let cool slightly.
  3. Brush the warm beef with Dijon mustard and allow to cool completely.
  4. In the same skillet, melt butter over medium heat. Add mushrooms and cook for 8 to 10 minutes until moisture evaporates and mixture becomes paste-like.
  5. Stir in garlic and thyme, cooking for 1 minute more. Let the mushroom mixture cool completely.
  6. Lay plastic wrap on a work surface and arrange prosciutto slices overlapping in a rectangle.
  7. Spread cooled mushroom mixture evenly over the prosciutto.
  8. Place beef on top and use plastic wrap to roll tightly into a log. Chill for 20 to 30 minutes.
  9. Preheat oven to 400°F.
  10. Roll out puff pastry on a lightly floured surface. Remove beef from plastic wrap and place in the center of the pastry.
  11. Wrap pastry around the beef, sealing edges and trimming excess. Place seam-side down on a lined baking sheet.
  12. Brush pastry with beaten egg.
  13. Bake for 35 to 45 minutes until pastry is golden brown and internal temperature reaches 125°F for medium-rare.
  14. Let rest for at least 10 minutes before slicing and serving.

Notes

  • Ensure mushroom mixture is fully cooked and cooled to prevent soggy pastry.
  • Chilling helps maintain a tight, even shape.
  • Use a meat thermometer for accurate doneness.
  • Store-bought puff pastry works perfectly.
  • Best served fresh to maintain crisp pastry texture.

Nutrition

Find it online: https://thefamilycooking.com/classic-beef-wellington/