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The Ultimate Foolproof Beef Wellington Recipe: Master the Classic Showstopper

Close-up of a perfectly cooked beef wellington recipe slice showing medium-rare center and flaky pastry.
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Make the classic Beef Wellington, a show-stopping main course featuring tender beef tenderloin wrapped in mushroom duxelles, prosciutto, and flaky puff pastry. Follow these straightforward steps for a guaranteed impressive result.

Ingredients

Scale
  • 2 pound beef tenderloin center cut
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 tablespoon Dijon mustard
  • 1 pound cremini mushrooms, finely chopped
  • 2 shallots, finely chopped
  • 2 sprigs fresh thyme, leaves removed
  • 1/4 cup dry white wine
  • 1/4 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon 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 with salt and pepper. Heat the olive oil in a large skillet over high heat. Sear the beef on all sides until deeply browned, about 1-2 minutes per side. Remove the beef and let it cool slightly. Brush the cooled beef evenly with Dijon mustard.
  2. Prepare the duxelles: Place the chopped mushrooms, shallots, and thyme leaves in a food processor and pulse until finely chopped. Transfer the mixture to the same skillet used for the beef. Cook over medium heat, stirring frequently, until all the moisture has evaporated, about 10-15 minutes.
  3. Add the white wine to the mushroom mixture and cook until it evaporates. Stir in the heavy cream, salt, and pepper. Cook until the mixture is thick again. Spread the duxelles onto a plate to cool completely.
  4. Lay a large sheet of plastic wrap on your counter. Arrange the prosciutto slices on the plastic wrap, overlapping them slightly to form a rectangle large enough to wrap the entire tenderloin.
  5. Spread the cooled duxelles evenly over the layer of prosciutto. Place the mustard-coated beef tenderloin at one end of the prosciutto.
  6. Use the plastic wrap to tightly roll the prosciutto and duxelles around the beef. Twist the ends of the plastic wrap to secure the log shape. Chill the wrapped beef in the refrigerator for at least 30 minutes, or up to 24 hours.
  7. Lightly dust a clean surface with flour. Unfold the thawed puff pastry sheet. If necessary, gently roll it out slightly to ensure it can fully enclose the beef.
  8. Remove the plastic wrap from the chilled beef log. Place the beef log near one edge of the pastry. Brush the edges of the pastry with the beaten egg wash.
  9. Roll the pastry tightly around the beef, trimming any excess pastry. Pinch the seams together firmly to seal. Trim the ends and fold them neatly underneath the log.
  10. Wrap the entire Wellington tightly in a final layer of plastic wrap, twisting the ends to create a neat, compact shape. Chill for another 30 minutes.
  11. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Remove the plastic wrap. Place the Wellington seam-side down on a baking sheet lined with parchment paper. Brush the entire surface with the egg wash. Score the top lightly with the back of a knife in a decorative pattern, avoiding cutting through to the meat.
  12. Bake for 30-40 minutes for medium-rare (internal temperature of 125-130 degrees Fahrenheit). Use a meat thermometer inserted into the center of the thickest part of the beef.
  13. Let the Beef Wellington rest on a cutting board for at least 10 minutes before slicing into thick portions. Serve immediately.

Notes

  • Chilling the beef after wrapping in duxelles and again after wrapping in pastry is crucial for maintaining shape and achieving flaky pastry.
  • For a perfect medium-rare, aim for an internal temperature of 125 degrees Fahrenheit before resting. The temperature will rise during the rest period.
  • If the pastry begins to brown too quickly, loosely tent the Wellington with aluminum foil during the last 10 minutes of baking.

Nutrition

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