Name: Beef Wellington Recipe
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: British
Ingredients: 3 pounds center-cut beef tenderloin; 10 to 12 thin slices prosciutto; 16 ounces puff pastry, thawed; 1 large egg; 2 tablespoons Dijon mustard; 2 tablespoons extra-virgin olive oil, plus more for drizzling; Kosher salt and black pepper; 2 ounces pancetta or bacon, finely chopped (1/4 cup); 2 tablespoons unsalted butter; 12 ounces mushrooms, mixed varieties (cremini, white, shiitake, chanterelles, oyster), very finely chopped (4 cups); 1 shallot, diced; 2 garlic cloves, minced; 2 teaspoons fresh thyme leaves; 1 tablespoon dry sherry or dry vermouth

Ingredients

3 pounds center-cut beef tenderloin

2 ounces pancetta or bacon, finely chopped (1/4 cup)

2 tablespoons unsalted butter

12 ounces mushrooms, preferably a mix of cremini, white, shiitake, chanterelles, or oyster, very finely chopped (4 cups)

1 shallot, diced

2 tablespoons extra-virgin olive oil, plus more for drizzling

2 garlic cloves, minced

2 teaspoons fresh thyme leaves

1 tablespoon dry sherry or dry vermouth

Kosher salt and black pepper

2 tablespoons Dijon mustard

10 to 12 thin slices prosciutto

1 large egg

16 ounces puff pastry, thawed

Instructions

Step 1: Using kitchen twine, tie the tenderloin into a 12-inch log, folding the thinner end onto itself. Use your hands to squeeze the meat into a firm log.

Step 2: Place pancetta in a cold 12-inch skillet and cook over medium heat, stirring occasionally, until browned, about 6 to 8 minutes.

Step 3: Add butter, raise heat to high, then stir in mushrooms and shallot. Cook until mushroom liquid evaporates, 4 to 7 minutes. Reduce heat to medium and cook until mushrooms are browned and deeply golden, 18 to 23 minutes, stirring often.

Step 4: If dry, drizzle olive oil into the pan. Stir in garlic and thyme leaves and cook until fragrant, 1 to 2 minutes. Add sherry, scrape browned bits from the pan, then transfer the mixture to a bowl to cool. Do not add salt yet.

Step 5: In the same skillet, heat 2 tablespoons olive oil over medium-high. Season beef generously with salt and pepper, then sear all sides until browned, 1 to 2 minutes per side. Let cool slightly, remove twine, and brush with Dijon mustard.

Step 6: On a work surface, overlap plastic wrap sheets about 15-by-15 inches. Arrange prosciutto slices to form a 14-by-7 inch rectangle, slightly overlapping. Spread the cooled mushroom mixture evenly on top.

Step 7: Place the beef along one long edge of the prosciutto. Using the plastic wrap to help, roll prosciutto tightly around the beef. Twist ends of plastic wrap like a candy wrapper and chill for at least 30 minutes or up to overnight.

Step 8: Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper. Whisk the egg with 1 teaspoon water.

Step 9: Roll out puff pastry on the baking sheet if needed to at least 14-by-13 inches. Unwrap the chilled beef log and place it along one long edge of the pastry. Roll the beef tightly in the pastry seam-side down. Tuck ends under and pinch to seal. Brush the entire pastry with egg wash and cut a few small slits on top to vent.

Step 10: Bake until an inserted thermometer reads 115°F for rare, about 25 to 35 minutes. Remove from oven and rest for 10 minutes before slicing and serving warm.

Tips & Variations

Use a variety of mushrooms for a richer, more complex flavor in the duxelles.

Chilling the wrapped beef before baking helps the pastry hold its shape and ensures even cooking.

For medium doneness, bake a few minutes longer and check the internal temperature reaches 125°F.

If puff pastry is too thick, roll it out gently to the required size to avoid an overly doughy crust.

Storage

Store leftovers wrapped tightly in the refrigerator for up to 2 days. Reheat gently in a low oven (about 300°F) to keep the pastry crisp without overcooking the beef. Beef Wellington is best enjoyed fresh but can be prepped partially ahead by making the mushroom duxelles and searing the beef in advance.

FAQs

Can I use a different cut of beef for this recipe?

Beef tenderloin is preferred for its tenderness and uniform shape, which is ideal for wrapping. Other cuts may not cook evenly or be as tender.

What if I don’t have dry sherry or vermouth?

You can substitute with a splash of white wine or a mild vinegar, but the sherry adds a unique depth. Alternatively, skip this step and increase the thyme slightly for flavor.