Learn how to make perfect Beef Wellington at home! This elegant, tender, and delicious dish features juicy beef wrapped in flaky puff pastry—ideal for special occasions or gourmet dinners.
Yields: 6-8 servings
Prep time: 1 hour
Chill time: Minimum 30 minutes (up to overnight)
Cook time: 35-45 minutes
Ingredients:
For the Beef:
- 1.5 lb (700g) center-cut beef tenderloin, trimmed of silver skin
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
For the Duxelles (Mushroom Paste):
- 1 lb (450g) mixed mushrooms (cremini, shiitake, oyster), finely chopped
- 2 shallots, finely minced
- 2 cloves garlic, finely minced
- 2 tablespoons fresh thyme leaves
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1/4 cup dry Madeira wine (or dry sherry or beef broth)
- Salt and freshly ground black pepper
For the Assembly:
- 1 (17.3 ounce) package frozen puff pastry sheets, thawed according to package directions
- 8-10 slices prosciutto
- 1 large egg, beaten (for egg wash)
- All-purpose flour, for dusting
Equipment:
- Large skillet
- Food processor (optional, but helpful for finely chopping mushrooms)
- Plastic wrap
- Baking sheet
- Parchment paper
- Pastry brush
- Sharp knife
Let’s Get Started!
Step 1: Sear the Beef
- Pat the beef tenderloin dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
- Heat olive oil in a large skillet over high heat until it’s shimmering. Carefully add the beef tenderloin and sear on all sides until nicely browned (about 1-2 minutes per side). This creates a flavorful crust.
- Remove the beef from the skillet and let it cool completely on a wire rack. This step is crucial for preventing the puff pastry from becoming soggy.
Step 2: Prepare the Duxelles
- If using a food processor, pulse the mushrooms until they are very finely chopped. Alternatively, finely chop them by hand.
- In the same skillet you used to sear the beef (or a clean skillet), melt butter and olive oil over medium heat. Add the minced shallots and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the finely chopped mushrooms and thyme to the skillet. Cook over medium heat, stirring occasionally, until the mushrooms release their liquid and it evaporates completely, and the mixture becomes a thick paste (about 15-20 minutes).
- Pour in the Madeira wine (or sherry or beef broth) and scrape up any browned bits from the bottom of the pan. Cook until the liquid is completely absorbed. Season the duxelles generously with salt and pepper to taste.
- Transfer the duxelles to a bowl and let it cool completely.
Step 3: Wrap the Beef
- Once the beef and duxelles are completely cool, lay a large piece of plastic wrap on a clean surface. Arrange the prosciutto slices in a slightly overlapping pattern to form a rectangle large enough to wrap the beef.
- Spread the cooled duxelles evenly over the prosciutto slices, leaving a small border around the edges.
- Place the seared and cooled beef tenderloin in the center of the duxelles-covered prosciutto.
- Using the plastic wrap, tightly roll the prosciutto and duxelles around the beef to create a tight log. Twist the ends of the plastic wrap to seal it tightly.
- Chill the wrapped beef in the refrigerator for at least 30 minutes (or up to overnight). This helps it hold its shape.
Step 4: Encase in Puff Pastry
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Lightly dust a clean work surface with flour. Unfold one sheet of thawed puff pastry and roll it out slightly to create a larger rectangle, about 1/8 inch thick. Repeat with the second sheet, if necessary, to ensure you have enough pastry to fully enclose the beef.
- Remove the plastic wrap from the chilled beef. Place the beef log in the center of the puff pastry.
- Brush the edges of the puff pastry with the beaten egg. Fold one side of the pastry over the beef, then fold the other side, overlapping slightly. Trim any excess pastry.
- Crimp the edges of the pastry with a fork to seal them tightly. Fold the ends of the pastry underneath the Wellington and crimp them as well.
- Carefully transfer the Wellington to the prepared baking sheet. Brush the entire surface of the puff pastry with the remaining beaten egg wash.
- Optional: Use the back of a knife to score the top of the pastry in a decorative pattern, being careful not to cut all the way through. This helps steam escape.
Step 5: Bake the Wellington
- Bake in the preheated oven for 35-45 minutes, or until the puff pastry is golden brown and puffed up.
- For medium-rare beef (about 130-135°F or 54-57°C internal temperature), start checking the temperature around 30 minutes with an instant-read thermometer inserted into the center of the Wellington. Be careful not to puncture the bottom crust too much.
Step 6: Rest and Serve
- Once cooked to your desired doneness, remove the Beef Wellington from the oven and let it rest for at least 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful dish.
