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Beef Wellington Recipe

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4.1 from 139 reviews

  • Author: Maggie
  • Total Time: 1 hour 50 minutes
  • Yield: 8 servings

Description

Classic Beef Wellington featuring a tender beef tenderloin coated with a savory mushroom duxelles and prosciutto, wrapped in flaky puff pastry and baked to golden perfection. Served with a rich, creamy mustard sauce, this elegant dish is perfect for special occasions and dinner parties.

Ingredients

Mushroom Duxelles

  • 1 pound (455g) mushrooms, roughly chopped
  • ¼ cup diced onion
  • 2 teaspoons (10g) minced garlic
  • 2 teaspoons (2g) thyme, minced
  • 2 tablespoons (28g) butter or olive oil
  • Salt and pepper to taste

Beef and Assembly

  • 2 pounds (907g) center-cut beef tenderloin
  • Salt and pepper to taste
  • ½-1 cup (118-236ml) Dijon mustard
  • 6-8 ounces (170-226g) thinly sliced prosciutto
  • 12-16 ounces (340-450g) puff pastry, thawed
  • Flour for dusting
  • 1 large egg, lightly beaten (for egg wash)
  • 2 tablespoons (28g) butter or olive oil (for searing)

Beef Wellington Sauce

  • ⅓ small onion, sliced or chopped
  • 3 cloves garlic, peeled and smashed
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • ½ cup (118ml) wine (red or white)
  • 3 cups (710ml) beef stock
  • 1 cup (236ml) heavy cream
  • 2 tablespoons (30ml) Dijon mustard
  • Salt and pepper to taste (optional)

Instructions

  1. Prepare the Mushroom Duxelles: Place the mushrooms, diced onion, minced garlic, and thyme into a food processor and pulse until finely chopped. Heat butter or olive oil in a large saucepan or sauté pan over medium heat. Add the chopped mushroom mixture and sauté for 15-20 minutes, stirring occasionally, until most of the liquid has evaporated. Season with salt and pepper and set aside to cool. Removing moisture is crucial to prevent soggy pastry.
  2. Prepare the Beef Tenderloin: If the tenderloin is uneven, tuck the narrow end underneath to make it an even thickness for uniform cooking. Tie the tenderloin in about 6 places with kitchen twine to help it maintain shape during searing. Season generously with salt and pepper on all sides.
  3. Sear the Tenderloin: Heat oil over high heat in a large oven-safe skillet. When the oil is hot, place the beef tenderloin in the pan, lower heat to medium-high, and sear for 2 minutes per side until well browned. Remove from pan, let cool slightly, and remove kitchen twine. Optionally, brush the seared tenderloin evenly with Dijon mustard.
  4. Assemble the Prosciutto and Duxelles Layer: Lay a long piece of plastic wrap about 15 inches wide on your workspace. Arrange the prosciutto slices on the plastic wrap, overlapping slightly to form a layer large enough to wrap the tenderloin. Spread the cooled mushroom duxelles evenly over the prosciutto with a spatula.
  5. Wrap the Tenderloin: Place the seared tenderloin crosswise on top of the mushroom-covered prosciutto. Using the plastic wrap, roll the prosciutto and duxelles around the beef into a tight log, tucking in the edges to fully enclose it and keep a rectangular shape. Chill in the refrigerator for 30 minutes to firm up.
  6. Prepare Puff Pastry: Preheat oven to 425°F (220°C). Lightly flour a clean surface and roll out puff pastry into a rectangle large enough to encase the tenderloin. If needed, join two sheets of pastry to get the correct size.
  7. Wrap Beef in Pastry: Remove the beef from the fridge, discard plastic wrap, and place the beef in the center of the pastry. Wrap the pastry tightly around the beef, trimming excess dough. Reserve trimmed dough for decorations if desired. Cut decorative shapes (e.g., leaves) from reserved dough and apply on top of the wrapped beef. Chill wrapped beef in refrigerator for 10-15 minutes.
  8. Prepare for Baking: Brush the entire pastry surface with the beaten egg wash for a glossy finish. Make several slits on top to allow steam to escape. Place the wrapped beef on a baking sheet.
  9. Bake Beef Wellington: Bake in the preheated oven for 30-40 minutes, or until the pastry is golden brown. If pastry browns too quickly, tent with foil. Use an instant-read thermometer to check doneness: rare 115-120°F (46-49°C), medium-rare 120-125°F (49-52°C), medium 130-135°F (54-57°C), medium-well 140-145°F (60-63°C), well-done 150-155°F (66-68°C).
  10. Rest Before Serving: Remove from oven and let rest for 10-15 minutes before carving. Avoid resting too long to prevent sogginess.
  11. Prepare the Sauce: In a small pan, heat butter or oil over medium heat. Add onion, garlic, bay leaf, and thyme and sauté for 1-2 minutes. Add wine and beef stock, simmering until reduced by half. Strain the mixture into a clean pan, discard solids. Add heavy cream and Dijon mustard, then cook a few minutes until sauce thickens. Season with salt and pepper to taste.
  12. Serve: Slice Beef Wellington and serve warm with the prepared creamy mustard sauce.

Notes

  • Removing moisture from the mushroom duxelles is key to prevent soggy pastry.
  • Tying the beef ensures even searing and keeps shape.
  • Make sure to chill wrapped beef between steps to help it hold shape and ease handling.
  • Use an instant-read thermometer to achieve desired doneness accurately.
  • Store leftovers wrapped well in refrigerator and reheat gently to maintain pastry texture.
  • Prosciutto and mustard add layers of flavor and help create a moisture barrier.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: British

Find it online: https://recipeworthsaving.com/beef-wellington-recipe/