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Beef Wellington is more than just a dish; it is a culinary masterpiece that brings a touch of elegance and sophistication to any dining experience. This classic recipe features a succulent beef tenderloin, enveloped in a rich mushroom duxelles, wrapped in layers of prosciutto, and finally encased in flaky puff pastry. The combination of flavors and textures makes Beef Wellington a favorite for special occasions, from holiday feasts to celebratory dinners.

Beef Wellington

Elevate your dinner parties with the ultimate masterpiece: Beef Wellington. This classic recipe features juicy beef tenderloin wrapped in a rich mushroom duxelles and flaky puff pastry, creating a stunning centerpiece for any occasion. Dive into our detailed guide to master the art of Beef Wellington, packed with ingredient tips and step-by-step preparation. Click through to discover the secrets behind this culinary extravaganza and impress your guests with your cooking skills!
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Ingredients
  

2 lb beef tenderloin, trimmed

Salt and pepper to taste

2 tablespoons olive oil

8 oz cremini mushrooms, finely chopped

4 oz pâté (any variety such as chicken or mushroom)

1 tablespoon Dijon mustard

1 sheet puff pastry (thawed)

6 slices prosciutto

1 egg, beaten (for egg wash)

Fresh thyme leaves (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Beef: Season the beef tenderloin generously with salt and pepper. In a large skillet, heat the olive oil over high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove from heat and let it cool slightly.

      Make the Mushroom Duxelles: In the same skillet, add the chopped mushrooms and a pinch of salt. Sauté over medium heat until the mushrooms release their moisture and become dry, about 8-10 minutes. Allow to cool.

        Assemble the Layers: Spread the Dijon mustard all over the beef. On a sheet of plastic wrap, lay out the prosciutto slices, overlapping them slightly. Spread the mushroom duxelles over the prosciutto, followed by a layer of pâté.

          Wrap the Beef: Place the beef tenderloin in the center and roll it up tightly using the plastic wrap. Chill in the refrigerator for 15-20 minutes to firm up.

            Prepare the Puff Pastry: Roll out the puff pastry on a lightly floured surface to fit around the beef. Remove the beef from the plastic wrap and place it in the center of the pastry.

              Encase the Beef: Fold the pastry around the beef, trimming any excess, and seal with the beaten egg. Make decorative slits on top for steam to escape and brush the entire pastry with the egg wash.

                Bake the Wellington: Place the wrapped beef on a parchment-lined baking sheet. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and cooked through.

                  Rest and Serve: Let the Beef Wellington rest for 10 minutes before slicing. Garnish with fresh thyme leaves and serve warm.

                    Prep Time: 30 minutes | Total Time: 1 hour | Servings: 6