Beef Wellington is a timeless classic that blends luxury and flavor in every slice. Centered around a tender beef fillet, it’s layered with earthy mushroom duxelles, salty prosciutto, and a crispy puff pastry shell. Served with a rich red wine reduction, it’s the ultimate centerpiece for any elegant meal.
[cooked-sharing]
Yields6 ServingsPrep Time45 minsCook Time40 minsTotal Time1 hr 25 mins
For the Wellington
1kgcenter-cut beef tenderloin
Salt and pepper, to taste
2tbspolive oil
2tbspDijon mustard
8ozcremini mushrooms, finely chopped
2tbspbutter
2clovesgarlic, minced
2tbspshallots, finely chopped
8slices prosciutto
1sheet puff pastry, thawed
1egg (for egg wash)
For the Red Wine Reduction
1cupred wine
1cupbeef stock
1tspfresh thyme
1small shallot, finely chopped
1tbspbutter
Prepare the Beef
1
Season the tenderloin generously with salt and pepper.
Sear it in a hot skillet with olive oil until browned on all sides (2–3 minutes per side).
Let it cool slightly, then brush with Dijon mustard and chill.
Make the Mushroom Duxelles
2
In a pan, melt butter and sauté shallots and garlic until fragrant.
Add finely chopped mushrooms and cook until all moisture evaporates (about 10–12 minutes).
Season with salt and let cool.
Assemble
3
Lay out a large sheet of plastic wrap.
Arrange prosciutto slices in a slightly overlapping layer.
Spread mushroom duxelles evenly over the prosciutto.
Place the cooled beef on top and roll tightly into a log. Chill for 15 minutes.
Wrap with Puff Pastry
4
Roll out the puff pastry on a floured surface.
Unwrap the beef and place it on the pastry.
Fold the pastry around the beef, sealing the edges with egg wash.
Brush the top with more egg wash and chill for 10 minutes.
Bake
5
Preheat oven to 400°F (200°C).
Place the Wellington on a baking tray and bake for 35–40 minutes, or until golden and the internal temperature reaches 125°F (medium-rare).
Let rest for 10 minutes before slicing.
Prepare the Red Wine Reduction
6
In a saucepan, combine wine, stock, shallots, and thyme.
Reduce over medium heat until thickened, about 15–20 minutes.
Strain and whisk in butter for a glossy finish.
Suggested Pairing
7
A glass of bold Cabernet Sauvignon or Bordeaux enhances the rich flavors of the dish.
Ingredients
For the Wellington
1kgcenter-cut beef tenderloin
Salt and pepper, to taste
2tbspolive oil
2tbspDijon mustard
8ozcremini mushrooms, finely chopped
2tbspbutter
2clovesgarlic, minced
2tbspshallots, finely chopped
8slices prosciutto
1sheet puff pastry, thawed
1egg (for egg wash)
For the Red Wine Reduction
1cupred wine
1cupbeef stock
1tspfresh thyme
1small shallot, finely chopped
1tbspbutter
Directions
Prepare the Beef
1
Season the tenderloin generously with salt and pepper.
Sear it in a hot skillet with olive oil until browned on all sides (2–3 minutes per side).
Let it cool slightly, then brush with Dijon mustard and chill.
Make the Mushroom Duxelles
2
In a pan, melt butter and sauté shallots and garlic until fragrant.
Add finely chopped mushrooms and cook until all moisture evaporates (about 10–12 minutes).
Season with salt and let cool.
Assemble
3
Lay out a large sheet of plastic wrap.
Arrange prosciutto slices in a slightly overlapping layer.
Spread mushroom duxelles evenly over the prosciutto.
Place the cooled beef on top and roll tightly into a log. Chill for 15 minutes.
Wrap with Puff Pastry
4
Roll out the puff pastry on a floured surface.
Unwrap the beef and place it on the pastry.
Fold the pastry around the beef, sealing the edges with egg wash.
Brush the top with more egg wash and chill for 10 minutes.
Bake
5
Preheat oven to 400°F (200°C).
Place the Wellington on a baking tray and bake for 35–40 minutes, or until golden and the internal temperature reaches 125°F (medium-rare).
Let rest for 10 minutes before slicing.
Prepare the Red Wine Reduction
6
In a saucepan, combine wine, stock, shallots, and thyme.
Reduce over medium heat until thickened, about 15–20 minutes.
Strain and whisk in butter for a glossy finish.
Suggested Pairing
7
A glass of bold Cabernet Sauvignon or Bordeaux enhances the rich flavors of the dish.
