Description
This Juicy Beef Wellington recipe features a tender beef tenderloin wrapped in savory mushroom duxelles, prosciutto, and flaky puff pastry. The beef is seared to lock in juices, coated with Dijon mustard for added zest, and baked to a perfect medium-rare finish. Ideal for special occasions or an impressive dinner, this classic British dish delivers rich flavors and a beautiful presentation.
Ingredients
Scale
Beef and Pastry
- 1.5 lb beef tenderloin
- 1 sheet puff pastry, thawed
- 6 slices prosciutto
- 1 egg yolk
- 2 tbsp olive oil
Mushroom Duxelles
- 8 oz mushrooms, finely chopped
- 1 small shallot, finely chopped
- 1 clove garlic, minced
- 1 tbsp butter
- 2 sprigs fresh thyme
Seasonings
- 2 tbsp Dijon mustard
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Prepare and sear the beef: Pat the beef tenderloin dry with paper towels, then season evenly with salt and black pepper. Heat olive oil in a hot skillet over medium-high heat and sear the beef on all sides until evenly browned, approximately 2-3 minutes per side. Remove from heat and let it cool slightly. Once cooled, brush the entire surface of the beef with Dijon mustard to infuse flavor.
- Make the mushroom duxelles: In the same skillet, melt butter over medium heat. Add finely chopped mushrooms, shallots, garlic, and fresh thyme sprigs. Cook, stirring frequently, until the mixture turns into a paste-like consistency and all excess moisture has evaporated, about 8-10 minutes. Remove thyme sprigs and let the mixture cool completely.
- Assemble the prosciutto layer and wrap the beef: Lay out a sheet of plastic wrap on a clean surface. Arrange the prosciutto slices in a slightly overlapping layer to form a rectangle. Spread the cooled mushroom duxelles evenly over the prosciutto. Place the seared beef tenderloin on top, then use the plastic wrap to roll it tightly into a compact log shape. Twist the ends of the plastic wrap to secure and chill in the refrigerator for 30 minutes to set the shape.
- Prepare the puff pastry and wrap the beef: Lightly flour a clean surface and roll out the puff pastry sheet to a size sufficient to fully encase the beef. Remove the beef roll from the plastic wrap and place it in the center of the pastry. Fold and seal the pastry around the beef carefully, trimming any excess dough. Wrap tightly and chill again for 20–30 minutes to firm up for easier handling.
- Bake the Wellington: Preheat your oven to 425°F (220°C). Transfer the wrapped beef to a parchment-lined baking sheet. Brush the entire surface with beaten egg yolk for a golden finish. Use a sharp knife to score the top lightly in a decorative pattern, ensuring not to cut through the pastry. Bake for 35–40 minutes or until an internal temperature of 125°F (52°C) is reached for medium-rare doneness.
- Rest and serve: Remove the Beef Wellington from the oven and let it rest on a cutting board for 10–15 minutes. This resting period allows the juices to redistribute, ensuring a juicy and tender slice. Carefully slice and serve immediately, enjoying the savory layers of beef, mushroom, prosciutto, and flaky pastry.
Notes
- Use a meat thermometer to check the internal temperature for perfect doneness.
- Chilling the beef wrapped in prosciutto and the wrapped pastry helps maintain shape during baking.
- For added flavor, you can substitute Dijon mustard with English mustard or whole grain mustard.
- Ensure the mushroom mixture is fully dry to prevent soggy pastry.
- Puff pastry should be well chilled but pliable; avoid over-handling to keep it flaky.
