Classic Beef Wellington Recipe

Beef Wellington is a luxurious dish that combines the tenderness of beef fillet with the rich flavors of mushrooms, prosciutto, and puff pastry. This elegant entrée is perfect for special occasions or holiday dinners, offering a show-stopping presentation that will impress your guests. The following recipe provides a step-by-step guide to creating this classic dish at home, ensuring a delicious and memorable dining experience.

Ingredients:

• 2 lb beef tenderloin fillet
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 lb mushrooms (button or cremini), finely chopped
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 2 tbsp Dijon mustard
• 6-8 thin slices of prosciutto
• 1 sheet of puff pastry, thawed
• 1 egg, beaten (for egg wash)
• 1 tbsp fresh thyme leaves, chopped
• 1 tbsp fresh parsley, chopped

Instructions:

1. Prepare the Beef: Season the beef tenderloin generously with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove from the skillet and let it cool. Brush the beef with Dijon mustard and set aside.
2. Make the Mushroom Duxelles: In the same skillet, melt the butter over medium heat. Add the shallots and garlic, sautéing until translucent. Add the finely chopped mushrooms and cook until they release their moisture and become golden brown. Season with salt, pepper, thyme, and parsley. Cook until the mixture is dry, then let it cool.
3. Assemble the Wellington: Lay out a sheet of plastic wrap on a flat surface. Arrange the prosciutto slices on the plastic wrap, overlapping slightly to form a rectangle large enough to wrap around the beef. Spread the mushroom duxelles evenly over the prosciutto. Place the beef in the center and carefully roll it up, using the plastic wrap to help tighten the roll. Chill in the refrigerator for about 15-20 minutes.
4. Wrap in Puff Pastry: Preheat your oven to 400°F (200°C). Roll out the puff pastry on a floured surface to a rectangle large enough to enclose the beef. Remove the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry over the beef, sealing the edges by pressing firmly. Trim any excess pastry. Place the wrapped beef seam-side down on a baking sheet lined with parchment paper.
5. Bake: Brush the entire pastry with the beaten egg to create a golden, glossy finish. Cut a few slits on top of the pastry to allow steam to escape. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp. For medium-rare, the internal temperature of the beef should reach 125°F (52°C).
6. Rest and Serve: Let the Beef Wellington rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful dish. Slice into thick portions and serve with your favorite side dishes, such as roasted vegetables or mashed potatoes.

Beef Wellington may seem like an intimidating dish, but with careful preparation and attention to detail, you can achieve a restaurant-quality result in your own kitchen. This recipe balances the flavors of tender beef, savory mushrooms, and crispy pastry to create a dish that is as delicious as it is impressive. Enjoy the fruits of your labor with family and friends, and savor the compliments that are sure to follow. Happy cooking!