Beef Wellington is a classic dish renowned for its exquisite combination of flavors and textures. This indulgent dish, consisting of tender beef fillet, savory mushroom duxelles, and delicate puff pastry, has stood the test of time and continues to captivate food enthusiasts worldwide. Beef Wellington is the perfect showstopping dish for special occasions and celebratory feasts. Whether it’s a holiday gathering, anniversary dinner, or simply a dinner party with friends, this dish adds an element of elegance and sophistication to any event. Treat yourself and your loved ones to a memorable dining experience with this timeless classic. Click “read more” for the recipe of this culinary delight!
Beef Wellington
Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Ingredients
For the Mushroom Duxelles:
- 1 lb 450g cremini or button mushrooms, finely chopped
- 2 shallots finely chopped
- 2 cloves garlic minced
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
- 1/4 cup dry white wine
For the Beef:
- 2 to 2.5 lbs about 1 kg beef tenderloin, trimmed
- Salt and black pepper to season
- 2 tablespoons olive oil
- Dijon mustard
For Assembly:
- 8-10 slices of prosciutto
- Puff pastry sheets enough to wrap the beef
- 1 egg beaten (for egg wash)
Instructions
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Prepare the Mushroom Duxelles: a. In a food processor, pulse the mushrooms until finely chopped. b. In a skillet over medium heat, melt the butter and sauté the shallots and garlic until softened. c. Add the chopped mushrooms and cook until they release their moisture and become golden brown. d. Season with salt and pepper, and add the white wine. Cook until the wine evaporates. Set aside to cool.
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Prepare the Beef: a. Preheat the oven to 400°F (200°C). b. Season the beef tenderloin with salt and pepper. c. Heat olive oil in a skillet over high heat. Sear the beef on all sides until browned. d. Brush the seared beef with Dijon mustard and let it cool.
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Assemble the Wellington: a. Lay out a sheet of plastic wrap and arrange the prosciutto slices, slightly overlapping, to form a rectangle. b. Spread the mushroom duxelles over the prosciutto. c. Place the beef in the center and roll it tightly using the prosciutto and mushroom mixture. d. Roll out the puff pastry on a floured surface and wrap the beef-mushroom-prosciutto log in the pastry, sealing the edges. e. Brush the pastry with the beaten egg for a golden finish.
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Bake: a. Place the wrapped beef on a baking sheet lined with parchment paper. b. Bake in the preheated oven for about 25-30 minutes or until the pastry is golden brown.
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Rest and Serve: a. Allow the Beef Wellington to rest for 10 minutes before slicing. b. Serve the slices with your favorite sides, such as mashed potatoes and roasted vegetables.
