Beef Wellington
Summary: Beef Wellington is an elegant and delicious dish featuring tender beef tenderloin coated with Dijon mustard, flavorful mushroom duxelles, and prosciutto, all wrapped in golden, flaky puff pastry. Perfect for Christmas dinner, holiday celebrations, and special occasions, this impressive recipe is a true showstopper for any dining table.
Ingredients
- 1 kg beef tenderloin center-cut
- 500 g mushrooms finely chopped
- 1 sheet puff pastry large
- 6 –8 slices prosciutto
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic minced
- 1 small shallot finely chopped
- 1 egg beaten, for egg wash
- 1 tsp fresh thyme leaves
- Salt to taste
- Black pepper to taste
- 1 tbsp all-purpose flour for dusting
Instructions
- Season the Beef: Pat the beef tenderloin dry with paper towels. Season generously with salt and black pepper on all sides.
- Sear the Beef: Heat olive oil in a large skillet over high heat. Sear the beef on all sides until browned. Remove from the pan and let it cool slightly.
- Add Mustard: Brush the warm beef evenly with Dijon mustard. Set aside to cool completely.
- Prepare the Mushroom Duxelles: Finely chop the mushrooms, shallot, and garlic. Melt butter in a skillet over medium heat. Add the shallot and garlic, then cook until fragrant. Add mushrooms, thyme, salt, and pepper. Cook until all the moisture evaporates and the mixture becomes thick. Allow it to cool.
- Prepare the Prosciutto: Lay plastic wrap on a flat surface. Arrange the prosciutto slices slightly overlapping to form a rectangle.
- Spread the Mushrooms: Spread the cooled mushroom mixture evenly over the prosciutto.
- Wrap the Beef: Place the beef tenderloin in the center. Use the plastic wrap to roll the prosciutto and mushroom mixture tightly around the beef. Refrigerate for 20–30 minutes.
- Wrap in Puff Pastry: Roll out the puff pastry on a lightly floured surface. Remove the plastic wrap and place the beef in the center. Fold the pastry around the beef, sealing the edges securely.
- Apply Egg Wash: Brush the pastry with beaten egg. Use a sharp knife to make light decorative scores on top.
- Chill Before Baking: Refrigerate the wrapped beef for another 15–20 minutes to help the pastry hold its shape.
- Bake: Preheat the oven to 200°C (400°F). Place the Beef Wellington on a lined baking tray and bake for approximately 35–45 minutes, checking the internal temperature with a food thermometer.
- Rest and Serve: Allow the Beef Wellington to rest for 10–15 minutes before slicing. Serve warm with roasted vegetables, mashed potatoes, or your favorite sauce.
- Tip: For food safety, cook whole beef to a safe internal temperature. Use a food thermometer rather than relying only on cooking time.