Description
Beef Wellington is a classic English dish featuring a center-cut beef tenderloin coated with Dijon mustard, wrapped in a flavorful mushroom duxelles and prosciutto, then encased in puff pastry and baked to golden perfection. This elegant main course is perfect for special occasions and impressive dinners.
Ingredients
Scale
Beef Tenderloin
- 2-3 pounds center-cut beef tenderloin trimmed of silverskin and fat, tied with butcher’s twine at 1-inch intervals
- Kosher salt and freshly ground black pepper
- 2 Tablespoons olive oil
- 2 Tablespoons dijon mustard
Duxelles
- 1 1/2 pounds mushrooms (button, cremini, shiitake, portabello, or a mix, cleaned and roughly chopped)
- 2 Tablespoons salted butter
- 2 Tablespoons olive oil
- 2 medium shallots, roughly chopped
- 2 teaspoons fresh thyme leaves (about 6 sprigs)
- 4 cloves garlic
- Kosher salt and freshly ground black pepper
Assembly
- 12 thin slices prosciutto (about ¼ pound)
- Flour for rolling out puff pastry
- 14 ounces frozen or homemade puff pastry, thawed
- 1 large egg, beaten
- 1/2 teaspoon flaky or coarse sea salt such as Maldon or fleur de sel
- 1 bunch finely minced chives
Instructions
- Prepare the tenderloin: Trim the silverskin and fat from the beef tenderloin and tie it with butcher’s twine at 1-inch intervals. Season generously with kosher salt and freshly ground black pepper, about 1 teaspoon salt per pound.
- Sear the beef: Heat a large skillet over high heat until smoking hot and add olive oil. Sear the tenderloin on all sides, including the ends, about 2 minutes per side without moving it to develop a nice crust. Remove from heat and cut off the twine.
- Brush with mustard: While the beef is still warm, brush it all over with dijon mustard. Set aside.
- Prepare the duxelles: In a food processor, pulse half the mushrooms, shallots, thyme leaves, and garlic until finely chopped, about 10-15 pulses. Repeat with remaining mushrooms and aromatics for an even mixture.
- Cook duxelles: In the same skillet, melt butter and olive oil over medium-high heat. Add mushroom mixture, season with salt and pepper, and cook stirring occasionally until moisture evaporates and mushrooms brown, about 12-15 minutes total. Remove from heat and cool.
- Assemble prosciutto wrap: Lay out plastic wrap and arrange prosciutto slices overlapping into a square large enough to wrap the tenderloin. Spread cooled duxelles evenly over prosciutto, place tenderloin at one edge, and using the plastic wrap, roll tightly into a log. Tuck in ends and refrigerate for 30 minutes.
- Preheat oven and prepare pastry: Preheat oven to 425°F (218°C). On a floured surface, roll out thawed puff pastry into a rectangle large enough to wrap the prosciutto-wrapped tenderloin. If using two sheets, press edges together to seal.
- Wrap beef in pastry: Remove tenderloin from plastic wrap and place on puff pastry. Roll tightly, tucking ends under and sealing long edge with beaten egg. Trim excess pastry if needed.
- Prepare for baking: Transfer wrapped beef to a baking sheet lined with parchment paper. Brush with remaining beaten egg, cut diagonal slashes every inch along the pastry for steam vents, and sprinkle with flaky sea salt.
- Bake and rest: Bake in preheated oven for 40 to 45 minutes, until pastry is golden and internal temperature of tenderloin reaches 120-125°F (49-51°C) for medium-rare. Remove from oven and let rest for 10 minutes before slicing.
- Serve: Slice thickly and garnish with finely minced chives and additional flaky sea salt if desired.
Notes
- Use a digital meat thermometer for accurate internal temperature and perfect doneness.
- Let the beef rest after baking to allow juices to redistribute for a moist tenderloin.
- Prosciutto helps keep the duxelles and pastry from getting soggy by acting as a moisture barrier.
- Use a mix of mushrooms for richer flavor in the duxelles.
- Make sure the pastry is well chilled before baking for a flaky crust.
- You can prepare the duxelles and prosciutto assembly a day ahead to save time on serving day.
Nutrition
- Serving Size: 1 slice (approximate 200g)
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 130 mg
