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Beef Wellington

Beef Wellington
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Beef Wellington is a luxurious and impressive dish combining tender beef fillet, earthy mushroom duxelles, savory prosciutto, and flaky puff pastry. Perfect for special occasions, this recipe offers flavor-packed layers, customizable elements, and step-by-step instructions to help home cooks master a restaurant-quality centerpiece that is elegant, tasty, and satisfying.

Ingredients

Scale

Main Ingredients

  • 1 center-cut beef fillet (about 1.5 to 2 lbs)
  • 8 oz mushrooms, finely chopped
  • 6–8 slices prosciutto
  • 1 sheet ready-made puff pastry
  • 2 tablespoons Dijon mustard
  • 2 shallots, finely diced
  • 2 cloves garlic, minced
  • 1 egg yolk, beaten
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 teaspoon fresh thyme or rosemary

Optional Variations

  • Roasted portobello mushrooms or butternut squash (for vegetarian version)
  • Tarragon or oregano (alternate herbs)
  • Foie gras or pâté (for added luxury)
  • Paprika or crushed pepper flakes (for spiced duxelles)
  • Gluten-free puff pastry (for gluten-free adaptation)

Instructions

  1. Preparing the Beef Fillet: Trim the beef fillet of excess fat and silver skin to ensure even cooking. Generously season with salt and pepper. Heat olive oil in a pan over high heat and sear the fillet on all sides until browned to form a flavorful crust. Remove from heat, brush all over with Dijon mustard, and let cool completely.
  2. Making the Mushroom Duxelles: Finely chop the mushrooms into a coarse paste. In a pan, melt butter and sauté the diced shallots and minced garlic until translucent. Add mushrooms and fresh thyme or rosemary, cooking on medium heat until mixture is dry and fragrant to remove excess moisture. Let the duxelles cool before use.
  3. Wrapping with Prosciutto: Arrange prosciutto slices on plastic wrap in an overlapping pattern forming a flat sheet. Spread the cooled mushroom duxelles evenly over the prosciutto. Place the cooled, mustard-coated beef fillet on top, then carefully roll everything together tightly using the plastic wrap. Chill the wrapped package in the fridge for about 30 minutes to set.
  4. Enclosing in Puff Pastry: Roll out the puff pastry on a floured surface. Remove the chilled beef-prosciutto roll from the plastic wrap and place it in the center of the pastry. Fold and seal the edges neatly around the roll, trimming any excess dough. Brush the entire pastry with beaten egg yolk for a golden finish. Chill the wrapped Wellington again for 15 minutes.
  5. Baking to Perfection: Preheat the oven to 425°F (220°C). Place the pastry-wrapped fillet on a parchment-lined baking tray. Bake for 20-25 minutes or until the pastry is golden and the internal beef temperature reaches 125°F (52°C) for medium-rare. Let the Wellington rest for at least 10 minutes before slicing to retain juices.

Notes

  • Allow each component to cool fully before assembling to prevent soggy pastry.
  • Use a meat thermometer to monitor doneness, ideally 125°F (52°C) for medium-rare.
  • Dry the mushroom duxelles thoroughly to avoid excess moisture.
  • Chill wrapped beef between assembly steps to ensure tight wrapping and easier handling.
  • Choose high-quality fresh ingredients for best flavor and texture.

Nutrition

Keywords: Beef Wellington, gourmet, puff pastry, mushroom duxelles, prosciutto, special occasion, roast beef

Find it online: https://mealsbylina.com/beef-wellington/