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–+ servings
Perfecting Beef Wellington with a garnish of fresh herbs on a dark plate, paired with a glass of white wine.

Beef Wellington Recipe

A smiling chef in an apron in a kitchen.Oliver Martinez
Experience dining elegance with Beef Wellington, featuring succulent beef tenderloin, rich mushroom duxelles, and savory prosciutto, all encased in golden puff pastry. This classic special occasion dish offers a harmony of textures and flavors, celebrating culinary artistry.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Meal Type Dinner
Cuisine British, French
Servings 4 people
Calories 1106 kcal
Difficulty Intermediate
Ingredient Cost $55
Shopping Cost$80

Equipment

  • Oven
  • Food Processor
  • Skillet
  • Baking Tray
  • Meat Thermometer
  • Pastry Brush
  • Serrated Knife

Ingredients
 
 

  • 1.5 lbs beef tenderloin center-cut
  • Salt and black pepper to season
  • 2 tablespoons olive oil
  • 3 ounces prosciutto thinly sliced
  • 1.5 tablespoons Dijon mustard
  • 6 ounces mixed mushrooms such as cremini, button, and shiitake, finely chopped
  • 1 shallot small, minced
  • 2 cloves garlic minced
  • 1 teaspoon fresh thyme leaves chopped
  • 12 ounces puff pastry sheet thawed
  • 1 egg large, beaten for egg wash

Instructions
 

  • Start by preheating your oven to 400°F (200°C). Line a baking tray with parchment paper for easy cleanup.
  • Season the beef tenderloin well with salt and pepper. Heat the olive oil in a skillet over high heat, and sear the tenderloin until it's evenly browned on all sides, about 2-3 minutes per side. Remove from the skillet and let it cool slightly before evenly coating with Dijon mustard.
    1.5 lbs beef tenderloin, Salt and black pepper, 2 tablespoons olive oil, 1.5 tablespoons Dijon mustard
  • In your food processor, combine the mushrooms, shallot, garlic, and thyme. Pulse until you get a finely minced texture.
    6 ounces mixed mushrooms, 1 shallot, 2 cloves garlic, 1 teaspoon fresh thyme leaves
  • Use the same skillet to sauté the mushroom mixture over medium heat until it's dry and slightly browned, about 8-10 minutes. Allow this duxelles to cool.
  • On a lightly floured surface, roll out the puff pastry. Layer the prosciutto slices on the pastry, then spread the cooled mushroom duxelles on top.
    3 ounces prosciutto, 12 ounces puff pastry sheet
  • Place the prepared tenderloin in the center of your mushroom and prosciutto layers. Wrap the pastry over the beef, trimming any excess, and seal it tightly. Brush the pastry with egg wash to ensure a golden finish.
    1 egg
  • Carefully place the wrapped tenderloin seam-side down on the prepared baking tray. Brush the entire surface with the remaining egg wash.
    1 egg
  • Bake in the preheated oven until the pastry is golden brown, and the beef registers 120-125°F (49-52°C) for medium-rare, about 25-30 minutes.
  • Allow the Beef Wellington to rest for at least 10 minutes before slicing with a serrated knife into beautiful rounds. Serve immediately.

Notes

  • For an evenly cooked tenderloin, let the beef rest at room temperature for about 30 minutes before searing.
  • The duxelles can be prepared a day in advance to save on prep time.
  • Ensure the puff pastry is fully thawed for easy handling, but still cold to touch for the best flakiness.
  • If the pastry browns too quickly, loosely cover the Wellington with foil during the final minutes of baking.

Nutrition

Serving: 4gCalories: 1106kcalCarbohydrates: 42gProtein: 41gFat: 85gSaturated Fat: 27gPolyunsaturated Fat: 8gMonounsaturated Fat: 43gTrans Fat: 0.03gCholesterol: 134mgSodium: 502mgPotassium: 759mgFiber: 3gSugar: 2gVitamin A: 38IUVitamin C: 1mgCalcium: 31mgIron: 7mg
Keyword Beef Wellington, Dinner, Easy, Elegant, Main Course, Special Occasion

Ingredient Costs: Cost of Recipe by Ingredient Measurements

Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases

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