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Beef Wellington

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Beef Wellington is a classic British dish featuring tender beef fillet coated with mushroom duxelles and pâté, wrapped in flaky puff pastry and baked to golden perfection.

Ingredients

Scale
  • 2 lb beef tenderloin (center-cut)
  • 2 tbsp olive oil
  • 6 oz mushrooms, finely chopped
  • 2 tbsp unsalted butter
  • 2 tbsp finely chopped shallots
  • 2 cloves garlic, minced
  • 2 tbsp fresh thyme leaves
  • 4 oz pâté (optional)
  • 8 slices prosciutto
  • 1 sheet puff pastry, thawed
  • 2 egg yolks, beaten
  • Salt and freshly ground black pepper, to taste
  • Flour, for dusting

Instructions

  1. Season the beef tenderloin with salt and pepper. Heat olive oil in a skillet over high heat and sear the beef on all sides until browned. Remove and let cool.
  2. In the same skillet, melt butter and add shallots, garlic, and chopped mushrooms. Cook until most moisture evaporates and mixture is pasty. Stir in thyme, then let cool.
  3. If using pâté, spread a thin layer over the cooled beef. Then spread mushroom mixture evenly on top.
  4. Lay out prosciutto slices on plastic wrap in a slightly overlapping pattern. Place the beef in the center and roll tightly using the plastic wrap. Chill for 15 minutes.
  5. Preheat oven to 400°F (200°C). Roll out puff pastry on a floured surface to a size that can wrap the beef completely.
  6. Remove beef from plastic wrap and place in the center of the pastry. Fold pastry around beef, sealing edges with beaten egg yolk.
  7. Brush the entire pastry with the remaining egg yolk. Optionally, decorate with pastry scraps.
  8. Bake for 25-30 minutes or until pastry is golden brown and beef reaches desired doneness (internal temperature of 125°F for medium-rare).
  9. Let rest for 10 minutes before slicing and serving.

Notes

For an extra touch, serve with a rich red wine reduction or mushroom sauce to enhance the flavors.

Find it online: https://grilldrip.com/classic-beef-wellington-recipe/