Introduction
Beef Wellington is a quintessential British dish known for its luxurious taste and impressive presentation. A succulent beef tenderloin is coated in a layer of mushroom duxelles, wrapped in prosciutto, and encased in a flaky puff pastry. This recipe brings a touch of sophistication to any meal.
Ingredients
For the Beef:
- 1.5 lb (700g) beef tenderloin, trimmed
- 2 tbsp olive oil
- Salt and black pepper to taste
- 2 tbsp Dijon mustard
For the Duxelles:
- 1 lb (450g) mushrooms (button or cremini), finely chopped
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- Salt and black pepper to taste
For Assembly:
- 8 slices prosciutto
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Fresh thyme or rosemary for garnish (optional)
Instructions
1. Prepare the Beef:
- Preheat your oven to 400°F (200°C).
- Season the beef tenderloin with salt and black pepper. Heat olive oil in a skillet over high heat.
- Sear the beef on all sides until browned, about 2-3 minutes per side. Remove from heat and let cool.
- Brush the cooled beef with Dijon mustard.
2. Make the Duxelles:
- In the same skillet, melt butter over medium heat. Add onions and garlic, cooking until translucent.
- Add finely chopped mushrooms and cook until most of the moisture evaporates and the mixture becomes dry, about 10-15 minutes.
- Pour in white wine and cook until the liquid has evaporated. Season with salt and black pepper. Allow to cool.
3. Assemble the Wellington:
- Lay out the prosciutto slices on a sheet of plastic wrap, slightly overlapping. Spread the cooled mushroom duxelles over the prosciutto.
- Place the beef on top of the duxelles and carefully roll it up in the prosciutto, using the plastic wrap to help form a tight log. Chill in the refrigerator for 15 minutes.
- Roll out the puff pastry on a lightly floured surface. Remove the beef from the plastic wrap and place it in the center of the pastry.
- Fold the pastry over the beef, sealing the edges. Brush with beaten egg to ensure a golden finish.
4. Bake the Wellington:
- Place the wrapped beef seam-side down on a baking sheet.
- Bake for 25-30 minutes, or until the pastry is golden brown and an internal thermometer reads 130°F (54°C) for medium-rare.
- Remove from the oven and let rest for 10 minutes before slicing.
5. Serve:
- Garnish with fresh thyme or rosemary if desired.
- Serve with your choice of sides, such as roasted vegetables or a creamy potato mash.
Why This Recipe is Special
Traditional Beef Wellington is a classic British dish that combines tender beef with rich mushroom duxelles and crispy puff pastry. It’s perfect for celebrating special occasions and impressing your guests with its gourmet flavor and elegant presentation.
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