Discover how to create this impressive dish featuring soft beef enveloped in a rich mushroom paste and flaky, buttery puff pastry.
Servings 6 to 8
Preparation 1 hour
Cooking 1 hour to 1 hour 20 minutes
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Beef Wellington stands out as one of the most indulgent dishes imaginable. Encased in a crunchy puff pastry shell, the tenderloin is surrounded by savory mushroom paste and prosciutto, resulting in each slice resembling a masterpiece.
Despite its elegance, you need not dine at a restaurant to enjoy exceptional beef Wellington. Preparing it at home requires several steps, yet it’s not as challenging as you may believe. The effort you put in will completely pay off.
What Is Beef Wellington?
Beef Wellington is a culinary masterpiece showcasing seared tenderloin that is coated with a mixture of mushrooms (duxelles) topped with prosciutto. The entire creation is then wrapped in puff pastry, baked, and sliced for serving, occasionally accompanied by a sauce. Some variations might include pâté or a layer of egg crêpes under the pastry, but this recipe chooses a straightforward approach.
Essential Ingredients for Beef Wellington
Beef tenderloin:
Purchase a 2 1/2pound centercut roast that has a uniform thickness.
Puff pastry:
This flaky outer layer is crucial for the dish. If possible, opt for frozen allbutter puff pastry for the best taste.
Prosciutto:
This layer not only enhances flavor but also acts as a barrier to prevent the mushroom paste from making the pastry soggy. Choose thinly sliced prosciutto and look for packages that have parchment or plastic between each slice for easier separation.
Mushrooms:
For the duxelles, use cremini or baby bella mushrooms.
The Best Cut of Beef for Beef Wellington
A centercut beef tenderloin is ideal for beef Wellington.
This cut is tender and boneless, with minimal gristle or fat, and has a consistent shape. When shopping, aim for a tenderloin that is uniformly thick to ensure even cooking.
How to Prepare Beef Wellington
Making Beef Wellington is indeed a task, I won’t sugarcoat it. However, if you approach it with a clear plan and take your time with each stage, the results will be stunning. Here’s the stepbystep guide:
Sear the tenderloin.
In a frying pan, brown the tenderloin to add flavor and color to the exterior.
Prepare the mushroom duxelles:
Sauté very finely minced mushrooms, shallots, and thyme to create a tasty paste. Allow it to cool before using.
Wrap the tenderloin in prosciutto:
Lay out cold slices of prosciutto (working with cold makes it easier) in a rectangle large enough to encircle the tenderloin. Spread the mushroom mixture on top, then roll the tenderloin in the prosciutto. Wrap it tightly in plastic wrap so it takes the shape of the tenderloin, then refrigerate until it’s time to bake. This can be done a few hours in advance.
Wrap in puff pastry and cook:
For the most visually appealing Wellington, opt for a puff pastry that is sold as a single sheet, which prevents any visible seams from appearing. (My preference is Dufour since it is widely available and made with all butter. ) If your available pastry comes in two sheets, press them together securely before rolling. Roll the puff pastry out, encase the tenderloin in it, brush with egg wash, and put it in the oven.
What Temperature Should Beef Wellington Be Cooked To?
It is crucial to cook the tenderloin at the correct temperature when preparing the Wellington. If you own a probe thermometer that can monitor the temperature during baking, take advantage of it!
For a mediumrare center, you should bake the Wellington until it reaches 105ºF.
This might appear low, but the Wellington will keep cooking and will rise in temperature during the resting period. Because the puff pastry retains the heat, it will perfectly achieve mediumrare status at around 125 to 130ºF by the time you are ready to cut into it.
What Should I Serve with Beef Wellington?
Since Beef Wellington is a rich dish, it’s best to serve it with one or two vegetable sides. You can either keep it light or opt for traditional, more indulgent steakhouse side dishes such as: Beef Wellington Recipe Preparation time 1 hour
Cooking time 1 hour to 1 hour 20 minutes
Servings 6 to 8
Ingredients
- 1 (approximately 16ounce) pack of frozen puff pastry, ideally
- allbutter
- 2 medium shallots
- 2 garlic cloves
- 1/4 bunch fresh thyme
- 1 pound of cremini mushrooms
- 1 (around 2 1/2pound) centercut beef tenderloin roast
- 2 1/4 teaspoons kosher salt, separated
- 1/2 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 6 to 8 thin slices of cold prosciutto (around 5 ounces)
- 1 large egg
- Allpurpose flour, for dusting
- Flaky salt, for serving (optional)
Instructions
- Defrost one pack of puff pastry in the refrigerator according to the instructions on the package.
- As you finish each step, prepare the following by placing them into a food processor fitted with a blade: Coarsely chop two medium shallots and two garlic cloves. Remove the leaves from 1/4 bunch of fresh thyme until you gather about 2 teaspoons. Clean and cut 1 pound of cremini mushrooms in half (or quarters if they are large). Add half of the mushrooms to the food processor.
- Blend the mushrooms, shallots, garlic, and thyme until they are finely chopped, occasionally scraping the bowl’s sides, using about 10 to 12 (1second) pulses. Move this mixture to a mediumsized bowl. Place the remaining mushrooms in the food processor, pulse until they are finely chopped, and add this to the bowl as well. (Alternatively, you can finely chop everything by hand. )
- Trim any excess fat or silver skin from the tenderloin roast. If one end of the roast is thinner, fold it beneath the rest of the roast. Tie kitchen twine around the roast at intervals of 1 1/2 inches in a crosswise manner. Then tie the twine lengthwise around the roast to ensure it maintains an even thickness.
- Use paper towels to pat it dry and season it thoroughly with 2 teaspoons of kosher salt and 1/2 teaspoon of black pepper.Heat 2 tablespoons of vegetable oil in a large skillet over mediumhigh heat until it shimmers. Add the roast and brown it on all sides, turning it occasionally, which should take around 8 minutes. Once browned, place it on a plate and put it in the refrigerator.
- Remove and discard any fat left in the skillet. Add 2 tablespoons of unsalted butter back into the pan and set it to medium heat. Once the butter has melted, add the mushroom mixture along with the remaining 1/4 teaspoon of kosher salt. Cook this, stirring now and then, until the mixture becomes dry and the mushrooms, along with the bottom of the pan, begin to brown, which will take about 10 to 20 minutes.
- Move the mushroom mixture to a large plate and flatten it into a uniform layer. Place it in the refrigerator until it cools, for about 30 minutes to 1 hour.
- On a clean work surface, lay out a 2foot long piece of plastic wrap horizontally. Above this, place another piece of plastic wrap of the same length, overlapping it by about 1 inch. Arrange 3 to 4 slices of prosciutto vertically at the bottom of the plastic wrap, making sure they are centered and overlapping slightly, matching the length of the roast. Lay the remaining prosciutto slices above these to form a complete rectangle that will wrap the roast in one layer, trimming pieces if necessary while ensuring they overlap slightly.
- Cut off the kitchen twine from the roast and remove it. Evenly cover the prosciutto with the mushroom mixture, leaving a 1/2inch space at the top.
- Position the roast horizontally on the lower edge of the mushroom mixture. Use the plastic wrap to carefully roll everything up tightly with the prosciutto and mushrooms around the roast. Trim any excess prosciutto hanging out from the ends if needed.
- Flatten the plastic wrap again. Position the wrapped roast at the bottom of the plastic wrap with the seam facing down, and then tightly roll it up in the plastic. Twist the ends of the wrap and roll the bundle on the work surface a few times for a tighter fit. Tie each end with a knot in the plastic wrap or use kitchen twine. Chill in the refrigerator for at least 30 minutes or up to 8 hours.
- Set a rack in the middle of the oven and preheat it to 425ºF. Prepare a rimmed baking sheet by lining it with parchment paper. In a small bowl, whisk 1 large egg.
- Lightly sprinkle allpurpose flour on a work surface and lay out the puff pastry with the shorter side closest to you (if you’re using two sheets of pastry, place one on top of the other and pinch them together to form a single sheet). Roll the pastry from side to side (avoid rolling from top to bottom) into a rectangle that is 6 to 8 inches wider than the roast.
- Take the roast out of its wrapping and place it seamside down along the lower edge of the pastry, ensuring it is centered. Carefully roll the roast inside the puff pastry, making sure it is tightly wrapped with a single layer. Just before the pastry completely envelops the roast, apply egg wash to the area where the seam will be. Cut away any excess pastry from the top and keep it for another purpose. Pinch the seam to secure the pastry around the roast.
- If necessary, position it seamside up. At both ends, tuck the pastry to fully enclose the ends of the roast, then fold the top over, brushing the egg wash on the fold to aid in sealing; remove any leftover pastry. Move the Wellington onto a baking sheet with the seam on the bottom. Coat the entire surface with egg wash.
- Bake until the roast’s center reaches 105ºF for mediumrare doneness and the pastry turns a golden brown, which should take around 40 to 50 minutes. (If the pastry gets too brown before the roast cooks through, loosely cover it with aluminum foil. ) Once done, allow it to rest for 20 minutes on the baking sheet (the internal temperature will keep increasing during this time).
- Using a large, sturdy spatula, lift the Wellington and move it to a clean cutting board. Slice it crosswise into 1inch thick pieces using a serrated knife. If desired, add flaky salt on top of the meat in each slice. Use a bench scraper to place the slices onto plates or a serving dish.
Recipe Notes
Make ahead:
You can wrap the roast in mushrooms and prosciutto as much as 8 hours in advance.
Storage:
Any leftovers can be kept in an airtight container in the fridge for up to 4 days.
Nutritional
Peanutfree Alcoholfree
Soyfree Fishfree
Shellfishfree
Treenutfree Lowcarb
Sugarconscious Per serving, based on 8 servings. (% daily value)
Calories 648
Fat 38. 8 g (59. 7%)
Saturated 11. 2 g (56. 2%)
Carbs 33. 2 g (11. 1%)
Fiber 1. 9 g (7. 4%)
Sugars 2. 6 g
Protein 42. 5 g (85. 0%)
Sodium 709. 9 mg (29. 6%).
