Description
Beef Wellington is an iconic British dish known for its luxurious combination of tender beef, savory mushroom duxelles, and buttery, flaky puff pastry. Originating in 19th-century England and named after the Duke of Wellington, this impressive dish is often served for special occasions due to its complexity and elegance. With a few expert techniques, you can create a showstopping Beef Wellington to dazzle your guests.
Ingredients
- Beef Tenderloin (center-cut) – 1.5-2 pounds, trimmed and evenly shaped
- Salt and Pepper – to taste
- Olive Oil – for searing
- Mushroom Duxelles
- Mushrooms (cremini, shiitake, or wild) – 1 pound, finely chopped
- Butter or Olive Oil – 2 tablespoons
- Shallots – 2, finely chopped
- Garlic – 2 cloves, minced
- Salt and Pepper – to taste
- Madeira Wine or Sherry – 2 tablespoons (optional)
- Fresh Herbs (e.g., thyme, rosemary) – 1 tablespoon, finely chopped (optional)
- Prosciutto – 6-8 thin slices
- Puff Pastry – 1 sheet, thawed
- Egg Wash – 1 egg, beaten with 1 tablespoon water
Instructions
- Prepare the Beef Tenderloin:
- Season the beef tenderloin generously with salt and pepper on all sides.
- Heat olive oil in a skillet over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.
- Set the seared beef aside and allow it to cool to room temperature.
- Make the Mushroom Duxelles:
- In a food processor, finely chop the mushrooms or mince by hand.
- Heat butter or olive oil in a skillet over medium heat. Add shallots and garlic, sautéing until softened.
- Add mushrooms, cooking until they release moisture and the mixture becomes a paste (10-12 minutes). Season with salt, pepper, and Madeira wine, if desired.
- Stir in fresh herbs if using, then set the duxelles aside to cool.
- Wrap the Beef in Prosciutto:
- Lay out prosciutto slices on a piece of plastic wrap, overlapping them slightly to form a rectangle.
- Spread the cooled mushroom duxelles evenly over the prosciutto layer.
- Place the beef tenderloin on top of the duxelles-covered prosciutto and carefully wrap the prosciutto around the beef. Use the plastic wrap to help secure the wrap tightly. Refrigerate for 15-20 minutes.
- Wrap in Puff Pastry:
- On a lightly floured surface, roll out the puff pastry to cover the beef.
- Remove the plastic wrap from the beef and place it in the center of the pastry.
- Brush the edges of the pastry with egg wash, then fold the pastry over the beef, sealing all edges and trimming any excess.
- Place seam-side down on a baking sheet lined with parchment paper. Brush the top with more egg wash and score decorative lines if desired.
- Bake the Wellington:
- Preheat the oven to 400°F (200°C).
- Bake the Beef Wellington for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 130°F (55°C) for medium-rare.
- Let it rest for 10-15 minutes before slicing and serving.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Calories: 700 kcal
- Sugar: 2g
- Sodium: 950mg
- Fat: 45g
- Saturated Fat: 20g
- Carbohydrates: 40g
- Protein: 35g