Beef Wellington Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
55 mins
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Additional Time
18 mins
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Total Time
1 hr 23 mins
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Servings
4
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Calories
1021 kcal
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Course
Main Course, Dinner
Beef Wellington Recipe
Description
This Beef Wellington recipe starts by finely processing a mix of wild mushrooms, shallots, and garlic, which are cooked slowly to reduce moisture and intensify flavors, then deglazed with Chardonnay and combined with fresh parsley and thyme to create a mushroom duxelles. Meanwhile, the beef tenderloin is seasoned and seared on all sides to develop a browned exterior.
The beef is spread with mustard, layered with prosciutto, then coated with the cooled mushroom duxelles before being wrapped tightly in puff pastry. An egg wash applied on the pastry before baking ensures a golden crust. The Wellington is baked at 425°F until the pastry is crisp and golden, while the beef inside is cooked to preference, ideally rare to medium-rare.
This dish pairs well with simple sides to let its rich flavors stand out and is suitable for celebratory meals or dinner parties where an impressive presentation is desired.
Make-ahead instructions allow assembling the Wellington a day ahead and storing refrigerated until baking. Leftovers can be kept refrigerated for a few days or frozen, though pastry texture may soften. Gentle reheating in a covered pan is recommended to avoid overcooking the beef. Using high-quality beef and a variety of mushrooms enhances flavor and juiciness. Chilling the wrapped Wellington before baking helps maintain pastry structure during cooking.
Ingredients
- 1 pound wild mushrooms I used button, cremini, shiitake, and oysters, total amount
- 2 shallot small, peeled
- 3 garlic cloves
- 3 tablespoons olive oil
- ¼ cup chardonnay
- 2 tablespoons parsley chopped, fresh
- 2 teaspoons thyme chopped fresh
- 2- pound beef tenderloin
- 3 tablespoons yellow mustard or dijon mustard
- ½ puff pastry or 1 frozen and thawed puff pastry sheet
- 6 lices prosciutto di Parma
- 2 egg yolks whisked with 1 tablespoon whole milk to make an egg wash
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
Instructions
- Preheat the oven to 425°.
- Add the mushrooms, shallots, and garlic to a food processor and pulse on high until the ingredients are about the size of rice. Likewise, you can also finely mince everything on a cutting board with a sharp chef’s knife. Set aside.
- Add 2 tablespoons of olive oil to a large saute pan over low heat and add in the mushroom mixture. Frequently stir and do not burn it.
- Cook for 20 minutes or until the moisture in the mushrooms has evaporated or reduced.
- Deglaze with wine and cook for 5-7 more minutes to evaporate and reduce the wine liquid.
- Fold in parsley, thyme, salt, and pepper until combined, and then set aside on a plate to cool slightly.
- Add the same mushroom pan back to the burner over medium-high heat and add 1 tablespoon of olive oil.
- In the meantime, generously season the beef tenderloin on all sides with salt and pepper and brown it on all sides in the pan with olive oil, about 90 seconds per side.
- Remove from the pan, generously brush it with the mustard on all sides, and let it rest on a plate.
- Next, on a clean surface, lightly dusted with flour, add the puff pastry sheet, and roll it out until it’s about 16”-18” long by 12” wide.
- Overlap 6 slices of ham di parma right in the center of the puff pastry and then spread the mushroom mixture over top of the ham and spread around to completely cover it.
- Put the tenderloin towards the bottom part of the ham and mushroom mixture and roll it forward completely, encrusting the tenderloin.
- Pick up the beef tenderloin, place it back toward the bottom part of the puff pastry, and then roll it forward to wrap it up.
- Pinch the seams together, cut off the excess puff pastry from the sides, and pinch the seams together or twist them together to ensure it is airtight.
- Place on a sheet tray lined with parchment paper and rest in the refrigerator for 20 minutes.
- Next, brush the puff pastry outside on all sides with the egg yolk and milk egg wash.
- Score it with the back side of your knife if desired to make a design and bake at 425° for 18-22 minutes or until a thermometer reads at 120° internally of the beef.
- Remove from the oven at let it rest for 10 minutes before slicing and serving it.
Notes
- This recipe can be prepared up to a day in advance; refrigerate the wrapped Wellington overnight before baking.
- Store cooked Wellington wrapped in plastic in the refrigerator for up to 3 days or freeze for up to 2 months; thaw fully before reheating.
- To reheat, bake covered at 325°F for 6-8 minutes to warm without overcooking the beef.
- Using higher-grade beef with more marbling will result in juicier, more flavorful Wellington.
- Different mushrooms can be used to make the duxelles based on availability and preference.
- Chilling the wrapped Wellington before baking helps keep the pastry from sagging when baked.
- A serrated knife works best for slicing the finished Wellington.
- This recipe feeds approximately 4-5 people and provides an upscale meal comparable to restaurant versions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1021 kcal
% Daily Value*
| Calories | 1021kcal | 51% |
| Carbohydrates | 22g | 7% |
| Protein | 51g | 102% |
| Fat | 80g | 123% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 264mg | 88% |
| Sodium | 409mg | 17% |
| Potassium | 1190mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 346IU | 7% |
| Vitamin C | 8mg | 9% |
| Calcium | 56mg | 6% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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