Beef Wellington

Beef Wellington is a rich, indulgent dish perfect for a special Christmas dinner. A tender beef tenderloin is coated with mushroom duxelles and wrapped in flaky puff pastry.

Beef Wellington

Cook time: 90 minutes

Servings: 6

Ingredients

  • 2 lbs beef tenderloin center-cut, trimmed
  • 2 tbsp olive oil
  • 0 salt to taste
  • 0 pepper to taste
  • 2 tbsp Dijon mustard
  • 2 tbsp unsalted butter
  • 1 lb mushrooms preferably cremini or button, finely chopped
  • 0.25 cup dry white wine optional
  • 0.25 cup fresh parsley chopped
  • 0.25 tsp thyme leaves
  • 8 slices prosciutto
  • 1 sheet puff pastry store-bought, thawed
  • 1 egg beaten for egg wash

Instructions

  1. Preheat the oven to 400°F (200°C). Heat 2 tbsp olive oil in a large skillet over high heat. Season the beef tenderloin generously with salt and pepper. Sear the beef on all sides until browned (about 2-3 minutes per side). Remove the beef and brush it with Dijon mustard while it cools slightly.
  2. In the same skillet, melt 2 tbsp butter over medium heat. Add the chopped mushrooms and cook until the mushrooms release their moisture and become a dry paste, about 10 minutes. Add the white wine and cook until the liquid evaporates. Stir in the parsley and thyme, then remove from heat and let cool completely.
  3. Lay a large sheet of plastic wrap on a flat surface. Arrange the prosciutto slices on the plastic wrap, slightly overlapping. Spread the cooled mushroom duxelles evenly over the prosciutto. Place the beef tenderloin in the center, then roll it up tightly in the prosciutto using the plastic wrap. Chill in the refrigerator for 10-15 minutes to firm up.
  4. Roll out the puff pastry on a floured surface. Unwrap the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry over the beef and seal the edges, trimming any excess pastry. Place the wrapped Wellington seam-side down on a baking sheet. Brush the pastry with the beaten egg.
  5. Bake for 30-35 minutes, or until the pastry is golden and crispy, and the internal temperature of the beef reaches 120°F (for rare) to 130°F (for medium-rare). Let the Beef Wellington rest for 10 minutes before slicing.
  6. Slice the Beef Wellington into thick pieces and serve with a rich red wine sauce, roasted potatoes, and vegetables.
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