Beef Wellington

Experience the ultimate in British culinary elegance with this classic Beef Wellington. This showstopper features a prime beef tenderloin encased in a savory layer of mushroom duxelles and salty prosciutto, all wrapped within a buttery, golden-brown puff pastry shell. It is the perfect centerpiece for holiday gatherings or special celebrations, offering a sophisticated blend of textures and rich, deep flavors that never fail to impress.

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While the recipe requires several steps, the result is a harmonious balance of ingredients. The key lies in the preparation of the mushroom duxelles and the careful chilling of the beef log, which ensures the Wellington maintains its shape and the pastry remains crisp during the baking process.

Ingredients

• Beef: 1 (2 lb / 900 g) beef tenderloin, trimmed; Salt and freshly ground black pepper, to taste; 2 tbsp vegetable oil
• Mushroom Duxelles: 1 lb (450 g) cremini or button mushrooms, finely chopped; 2 shallots, minced; 2 cloves garlic, minced; 2 tbsp unsalted butter; 2 tbsp fresh thyme leaves, chopped; Salt and pepper, to taste
• Assembly: 10 slices prosciutto; 2 tbsp Dijon mustard; 1 sheet (about 14 oz / 400 g) puff pastry, thawed if frozen; 1 large egg, beaten (for egg wash); Flour, for dusting

Instructions

Step 1

Preheat oven to 425°F (220°C).

Step 2

Season the beef tenderloin with salt and pepper. Heat oil in a heavy skillet over high heat. Sear beef on all sides, about 2 minutes per side, until browned. Remove and let cool completely.

Step 3

In the same skillet, melt butter over medium heat. Add shallots and garlic, sauté for 1 minute. Add mushrooms and thyme, season with salt and pepper, and cook until all moisture evaporates and mixture is paste-like, about 10 minutes. Let cool.

Step 4

Lay a large sheet of plastic wrap on a work surface. Arrange prosciutto slices in a slightly overlapping layer to form a rectangle just larger than the beef.

Step 5

Spread mushroom duxelles evenly over the prosciutto.

Step 6

Brush the cooled beef with Dijon mustard. Place beef on the duxelles-covered prosciutto.

Step 7

Using the plastic wrap, roll prosciutto and mushrooms around the beef into a tight log. Twist ends to seal and chill for 20 minutes.

Step 8

Roll out puff pastry on a floured surface to a rectangle large enough to fully encase the beef. Unwrap beef from plastic and place in the center of the pastry.

Step 9

Fold pastry over beef, trimming excess. Seal edges and place seam-side down on a parchment-lined baking sheet.

Step 10

Brush pastry with egg wash. Decorate with pastry scraps if desired. Chill for 10 minutes.

Step 11

Bake for 40–45 minutes, or until pastry is golden and an instant-read thermometer inserted into the beef reads 120°F (49°C) for rare or 130°F (54°C) for medium-rare.

Step 12

Let rest 10–15 minutes before slicing.

Zusatztipps für die Zubereitung

To ensure success, use a heavy skillet for searing to get a deep brown crust on the beef. It is essential to let the mushroom mixture cook until all moisture is gone to avoid a soggy pastry. Using an instant-read thermometer is the most reliable way to check for perfect doneness.

Varianten und Anpassungen

For extra flavor, you can brush the beef with a thin layer of pâté before wrapping it in the duxelles and prosciutto. If prosciutto is unavailable, parma ham makes an excellent substitute for the salty layer.

Serviervorschläge

For the best dining experience, serve your Beef Wellington with a rich red wine sauce or a simple pan jus. It pairs beautifully with roasted vegetables or a fresh, crisp salad.

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Mastering this Beef Wellington will elevate your culinary repertoire. Whether for a holiday dinner or an intimate celebration, this dish remains the ultimate symbol of gourmet home cooking.

Recipe FAQs

→ How do I ensure the pastry is golden and crisp?

Brushing the puff pastry with an egg wash before baking and ensuring the oven is at the correct temperature (425°F or 220°C initially) will help achieve a beautiful golden and flaky crust. Chilling the assembled Wellington before baking also helps maintain its shape and flakiness.

→ What's the best way to prevent the puff pastry from becoming soggy?

The mushroom duxelles layer is crucial for absorbing moisture. Ensure the duxelles is cooked down until all liquid has evaporated, creating a paste-like consistency. Also, properly searing the beef and chilling the assembled Wellington before baking helps prevent sogginess.

→ Can I prepare Beef Wellington ahead of time?

Yes, you can prepare the Beef Wellington up to a day in advance. Assemble it fully, then cover it loosely with plastic wrap and refrigerate. Bake it from chilled, possibly adding an extra 5-10 minutes to the cooking time.

→ What internal temperature should the beef reach?

For a rare beef, aim for an internal temperature of 120°F (49°C) and for medium-rare, target 130°F (54°C). Remember, the temperature will rise a few degrees as it rests after baking.

→ What are good side dishes to serve with this main course?

Classic accompaniments include roasted root vegetables, creamed spinach, or a simple green salad. A rich red wine sauce or a pan jus also complements the flavors wonderfully.

→ Can I substitute other meats for the beef tenderloin?

While traditional, you could experiment with other cuts like pork tenderloin for a different flavor profile, adjusting cooking times accordingly. However, the tenderloin's shape and tenderness are ideal for this preparation.