Main Courses > Meat Dishes > Beef > Beef Wellington

Classic Beef Wellington

Indulge in the exquisite flavors of a Classic Beef Wellington. This recipe features a tender beef tenderloin encased in a savory mushroom duxelles and flaky puff pastry, creating a culinary masterpiece perfect for special occasions.

Prep Time
45 minutes
Cook Time
35-45 minutes
Servings
6-8
Ingredients
  • 3 lbs Beef Tenderloin Roast
  • 2 tbsp Olive Oil
  • 1 lb Cremini Mushrooms
  • 2 medium Shallots
  • 2 cloves Garlic
  • 2 tbsp Fresh Thyme
  • 1/4 cup Dry Sherry
  • 3 tbsp Dijon Mustard
  • 12 slices Prosciutto
  • 2 sheets Puff Pastry
  • 1 Egg
  • to taste Sea Salt
  • to taste Black Pepper

Preparing the Beef Tenderloin

Preheat oven to 425°F (220°C). Season the beef tenderloin generously with salt and pepper. Heat olive oil in a large oven-safe skillet over high heat. Sear the tenderloin on all sides until browned, about 2-3 minutes per side. Remove from skillet and let cool slightly. Brush the entire tenderloin with Dijon mustard.

Making the Duxelles

While the tenderloin is cooling, prepare the duxelles. In the same skillet, add the mushrooms, shallots, and garlic. Cook over medium heat until the mushrooms release their liquid and it evaporates, about 8-10 minutes. Stir in the fresh thyme and sherry. Continue cooking until the mixture is dry and fragrant, about 2-3 minutes. Season with salt and pepper to taste. Let cool completely.

Assembling the Wellington

Lay a large sheet of plastic wrap on a clean surface. Arrange the prosciutto slices in a slightly overlapping pattern to create a rectangle large enough to wrap the tenderloin. Spread the cooled duxelles evenly over the prosciutto. Place the mustard-coated tenderloin on top of the duxelles. Using the plastic wrap, tightly roll the prosciutto and duxelles around the tenderloin. Twist the ends of the plastic wrap to secure and refrigerate for at least 30 minutes.

Wrapping in Puff Pastry

On a lightly floured surface, unfold one sheet of puff pastry. Remove the tenderloin from the refrigerator and unwrap it. Place the tenderloin in the center of the puff pastry. Brush the edges of the pastry with egg wash. Fold the pastry over the tenderloin, trimming any excess. Seal the edges tightly with a fork. Repeat with the second sheet of puff pastry if needed to completely enclose the tenderloin. Brush the entire Wellington with egg wash. Cut a few slits in the top of the pastry to allow steam to escape.

Baking the Wellington

Place the Wellington on a baking sheet lined with parchment paper. Bake in the preheated oven for 35-45 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125°F (52°C) for medium-rare, 135°F (57°C) for medium. Let the Wellington rest for 10-15 minutes before slicing and serving.

Nutrition Facts Estimated per 100g of product

Note: The following values are approximates and can vary depending on specific ingredients and portion sizes.

Calories: 250-300
Protein: 20-25g
Fat: 15-20g
Carbohydrates: 5-10g

Other Considerations for Nutrition

This dish is rich in protein and fats. Consider serving with a light salad or steamed vegetables to balance the meal. Individuals with dietary restrictions should adjust ingredients accordingly.

← Classic Beef Stuffed Bell Peppers Classic Lamb Chops with Homemade Mint Sauce →

FAQ

  • Can I prepare the Beef Wellington ahead of time?

    Yes, you can assemble the Wellington up to 24 hours in advance. Wrap it tightly in plastic wrap and refrigerate until ready to bake. Add a few minutes to the baking time if baking from cold.
  • How do I ensure the puff pastry is perfectly golden brown?

    Brush the puff pastry generously with egg wash before baking. You can also bake the Wellington on the lower rack of the oven for even browning.
  • What is the best way to slice the Beef Wellington?

    Use a serrated knife to slice the Wellington. Cut into thick slices to showcase the layers of pastry, duxelles, and beef.