Easy Beef Wellington
User Reviews
4.4
68 reviews
Good
-
Prep Time
30 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 30 mins
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Servings
10
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Calories
631 kcal
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Course
Main Course
Easy Beef Wellington
Report
Easy Beef Wellington features a beef tenderloin wrapped with a savory mushroom-based duxelles, prosciutto, and flaky puff pastry. The mushroom duxelles is a cooked paste of mushrooms, shallots, garlic, and fresh thyme, enriched with butter and cream. The beef is seared to develop a crust and then layered with mustard, prosciutto, and duxelles before being encased in puff pastry and baked until golden brown. This preparation yields a tender, flavorful roast with contrasting textures.
Description
This recipe starts with a duxelles, a dense mushroom paste made from finely processed white or cremini mushrooms, shallots, garlic, and thyme, sautéed in butter until moisture evaporates and enriched with cream. It provides an earthy, creamy component that complements the beef.
The beef tenderloin is trimmed, tied with butcher's twine for shape, seasoned, and seared on all sides for a browned crust. After searing, it is coated with Dijon mustard, then wrapped in thinly sliced prosciutto and the cooled duxelles. This assembly is enveloped in thawed puff pastry, sealed, and brushed with egg wash for a golden finish before baking.
When cooked, the Beef Wellington offers a tender interior with robust mushroom and prosciutto flavors, encased in a crisp, flaky pastry. Serving with brown gravy adds moisture and richness. The dish is suitable for special occasions or meals where an elegant centerpiece is desired.
If dried thyme is the only option available, using one teaspoon maintains the herb flavor balance as indicated in the notes.
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Ingredients
Duxelles (Mushroom Paste):
- 1 1/2 cups white mushrooms or cremini mushrooms
- 1 large shallot , peeled and coarsely chopped
- 3 large garlic cloves
- 2 teaspoons thyme fresh leaves
- 1 tablespoon butter
- 1/4 teaspoon sea salt coarse
- 1/4 teaspoon black pepper ground
- 1 tablespoon heavy cream
Tenderloin:
- 2 1/2 pound beef tenderloin
- 1 teaspoon sea salt divided, coarse
- 1/2 teaspoon black pepper divided
- 1 teaspoon vegetable oil
- 6 lices prosciutto thinly sliced
- 1 tablespoon Dijon mustard
- 2 heets puff pastry , thawed
- 1 egg , lightly beaten
For serving:
- brown gravy
Instructions
Duxelles (Mushroom Paste):
- Using a large food processor, pulse together the mushrooms, shallot and garlic until they form a thick paste.
- Heat the butter a medium skillet, add the mushroom mixture and saute over medium heat for approximately 10 minutes or until it reduces and is very dry. The moisture will evaporate and it will reduce greatly.
- Add the thyme, salt and pepper, mixing well. Then add the cream. This should make a thick paste. Remove from heat and set aside to cool.
Tenderloin:
- Using butcher's twine, tie the tenderloin in multiple places to hold its shape and ensure even cooking. Rub with salt and pepper.
- Heat a large skillet or frying pan to smoking point, add a small amount of neutral oil. If you are using well seasoned cast iron, you won't need the oil. Sear on all sides until browned, approximately 4 minutes, 1 minute on each side. Don't forget the ends!
- Place a large piece of plastic wrap out on a cutting board with the bottom edges at the base of the cutting board. Lay out the puff pastry, overlapping the edges of the two just slightly, pinch together. Shingle the prosciutto in a thin layer. Spread the Dijon mustard over the prosciutto, followed by the mushroom mixture, leaving 1 inch around all of the edges. Baste the eggs with egg wash.
- Cut butchers twine, discard and then blot the tenderloin with paper towels to get any residual moisture off. Place the tenderloin at the bottom of the prosciutto wrap and tightly roll, pinch together the ends and cutting off any excess puff pastry. Try to avoid too much overlapping because this part won't cook evenly. Tuck in the ends, pinching together firmly. Wrap again with plastic wrap so that it holds its shape in a nice taunt torpedo. Any leftover pastry can be saved to use to embellish the top.
- Refrigerate the tenderloin for 30-60 minutes.
- Preheat oven to 400°F. Remove the tenderloin from the plastic wrap and place onto a parchment lined baking sheet.
- If you are using leftover puff pastry to embellish, do this now and adhere with egg wash. Otherwise, make small slits in the pastry using a paring knife to make it look pretty.
- Bake for 30 minutes or until puff pastry is a golden brown. If the top is cooking too fast you can gently place a leaf of aluminum foil over the tenderloin to allow the base to finish cooking.
- Remove from the oven and allow to rest for 15 minutes before cutting into thick slices using a serrated knife. Do not skip this step! Meanwhile, prepare brown gravy for serving, if desired.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Equipments used:
Notes
- If fresh thyme is not available, substitute with one teaspoon of dried thyme for a similar flavor.
Nutrition Information
Show Details
Calories
631kcal
(32%)
Carbohydrates
23g
(8%)
Protein
26g
(52%)
Fat
48g
(74%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
23g
(115%)
Trans Fat
1g
(50%)
Cholesterol
104mg
(35%)
Sodium
534mg
(22%)
Potassium
410mg
(9%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
104IU
(2%)
Vitamin C
1mg
(1%)
Calcium
23mg
(2%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 631 kcal
% Daily Value*
| Calories | 631kcal | 32% |
| Carbohydrates | 23g | 8% |
| Protein | 26g | 52% |
| Fat | 48g | 74% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 534mg | 22% |
| Potassium | 410mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 104IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
68 reviews
Good
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