Rich, buttery pastry wrapped around a perfectly cooked beef tenderloin, infused with savory mushroom duxelles and prosciutto—Beef Wellington is the ultimate showstopper. While it may sound like a high-end restaurant dish, I promise that with the right technique, you can absolutely master it at home. This recipe is perfect for special occasions, whether it’s a holiday gathering, an anniversary dinner, or just a night when you feel like treating yourself to something extraordinary.
If you want to impress at the dinner table, this elegant Beef Wellington will do the trick—without the stress!
Why You’ll Love This Recipe
- A true centerpiece dish: Nothing beats the wow factor of slicing into a golden, flaky pastry to reveal perfectly cooked beef.
- Make-ahead friendly: Most of the prep can be done in advance, making it ideal for entertaining.
- Restaurant-quality at home: This recipe guides you through each step to ensure perfection, even if you’re a first-timer.
Ingredients Breakdown
Essential Ingredients
- Beef Tenderloin: The star of the show. Look for a center-cut piece for even cooking.
- Mushroom Duxelles: A finely chopped blend of mushrooms, shallots, garlic, and thyme cooked down until rich in flavor.
- Prosciutto: Adds a salty, savory layer that also prevents the pastry from getting soggy.
- Puff Pastry: Buttery and crisp, this wraps everything up beautifully.
- Egg Wash: This gives the pastry that golden, bakery-style finish.
Pro Tips
- For extra flavor: Try adding a thin layer of Dijon mustard to the beef before wrapping it in prosciutto.
- Chill between steps: This helps everything set and prevents a soggy bottom.
Step-by-Step Instructions
- Sear the Beef: Season the tenderloin with salt and pepper, then sear it on all sides in a hot pan with a little oil. This locks in juices and adds flavor. Let it cool.
- Prepare the Mushroom Duxelles: Finely chop mushrooms and sauté them with shallots, garlic, and thyme until all the moisture evaporates. Let cool completely.
- Wrap with Prosciutto: Spread the mushroom duxelles over a layer of prosciutto, then roll the beef inside, sealing everything tightly with plastic wrap. Chill for 20-30 minutes.
- Wrap with Puff Pastry: Roll out the pastry and carefully wrap it around the beef. Seal the edges and brush with egg wash.
- Bake: Place on a baking sheet and bake at 400°F (200°C) for about 35-40 minutes, or until golden brown and the beef reaches your desired doneness.
- Rest and Serve: Let it rest for 10 minutes before slicing to keep all the juices intact.
Chef’s Tips and Tricks
- Use a meat thermometer: For a perfect medium-rare, aim for 125-130°F (52-54°C) before resting.
- Don’t skip the chilling steps: This ensures a firm roll that won’t fall apart when slicing.
- Egg wash evenly: This helps create that gorgeous golden-brown crust.
Recipe Variations and Serving Suggestions
- Want to add extra flavor? Spread a thin layer of truffle butter inside for a gourmet touch.
- Pairing ideas: Serve with roasted garlic mashed potatoes and a rich red wine sauce for a luxurious meal.
- Vegetarian twist: Swap the beef for a whole roasted portobello mushroom or a lentil mixture wrapped in puff pastry.
FAQs
Can I make Beef Wellington ahead of time?
Yes! Assemble it up to a day before and keep it wrapped in plastic wrap in the fridge. Bake just before serving.
How do I store leftovers?
Wrap slices in foil and store them in the fridge for up to 2 days. Reheat gently in the oven for the best texture.
Can I freeze Beef Wellington?
You can freeze an unbaked Wellington for up to 1 month. Bake straight from frozen, adding 10-15 minutes to the cook time.
Beef Wellington Recipe
Ingredients
- 1 (2 lb) beef tenderloin
- Salt and pepper, to taste
- 2 tbsp olive oil
- 8 oz mushrooms, finely chopped
- 1 shallot, finely diced
- 2 cloves garlic, minced
- 2 tsp fresh thyme leaves
- 8 slices prosciutto
- 1 sheet puff pastry
- 1 egg, beaten (for egg wash)
- 1 tbsp Dijon mustard (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Season the beef with salt and pepper, then sear it in hot oil until browned on all sides. Let cool.
- Cook mushrooms, shallots, garlic, and thyme in a pan until all moisture evaporates. Cool.
- Lay out prosciutto on plastic wrap, spread the mushroom mixture over it, and place the beef on top.
- Roll tightly, wrap in plastic wrap, and chill for 20-30 minutes.
- Roll out puff pastry and wrap it around the beef. Seal edges and brush with egg wash.
- Bake for 35-40 minutes, until golden brown. Let rest before slicing.
Serves: 4-6 | Prep Time: 45 min | Cook Time: 40 min | Total: 1 hr 25 min
There you have it—your very own homemade Beef Wellington! It’s fancy, flavorful, and sure to impress. If you try this recipe, let me know how it turned out in the comments below or tag me on social media with #TheKitchensAid. I can’t wait to see your creations!