Description
Classic Beef Wellington features a tender center-cut beef tenderloin wrapped in a savory mushroom duxelles and prosciutto, all encased in golden, flaky puff pastry. This elegant dish is perfect for special occasions and impresses with its rich flavors and beautiful presentation.
Ingredients
Scale
Beef and Wrapping
- 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
Mushroom Duxelles
- 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
Instructions
- Prepare the Beef: Using kitchen twine, tie the beef tenderloin into a 12-inch log, folding the thinner end onto itself. Use your hands to squeeze the meat firmly into a tight log shape.
- Cook Pancetta: Place the finely chopped pancetta in a cold 12-inch skillet. Cook over medium heat, stirring occasionally, until browned, about 6 to 8 minutes.
- Make Mushroom Duxelles: Add butter to the skillet, increase heat to high, then stir in the finely chopped mushrooms and diced shallot. Cook until all mushroom liquid evaporates, 4 to 7 minutes. Lower heat to medium and continue cooking until mushrooms are deeply golden, stirring frequently, 18 to 23 minutes. Scrape skillet bottom as needed to prevent burning.
- Finish Duxelles: If the pan looks dry, drizzle a bit of olive oil, then add minced garlic and thyme leaves. Cook until fragrant, 1 to 2 minutes. Stir in dry sherry, scraping browned bits off the skillet bottom. Transfer mixture to a medium bowl and allow to cool. Do not season with salt yet.
- Sear the Beef: In the same skillet, heat 2 tablespoons olive oil over medium-high heat. Season beef generously with salt and black pepper. Sear the beef on all sides until browned, about 1 to 2 minutes per side. Transfer to a plate, let cool slightly, and remove kitchen twine. Brush mustard over the entire beef surface.
- Assemble Prosciutto Layer: On a clean work surface, overlap plastic wrap sheets into about a 15-by-15 inch square. Lay prosciutto slices on the plastic wrap to form a 14-by-7 inch rectangle with overlapping slices. Spread the cooled mushroom duxelles evenly over the prosciutto.
- Wrap Beef in Prosciutto: Place beef along one long edge of the prosciutto and mushroom layer. Roll prosciutto tightly around beef using the plastic wrap to help. Twist the ends like a candy wrapper to seal, then chill in the refrigerator for at least 30 minutes or up to overnight.
- Prepare Puff Pastry: Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. In a small bowl, whisk together the egg and 1 teaspoon water. Lay out puff pastry on the baking sheet, draping edges lightly. If pastry is smaller than 14 by 13 inches, roll out to size.
- Wrap in Puff Pastry: Remove chilled prosciutto-wrapped beef from plastic wrap. Place log on one long edge of the puff pastry and roll tightly, folding pastry edges underneath. Brush puff pastry with egg wash and cut a few small slits on top to allow steam to escape during baking.
- Bake and Rest: Bake until an instant-read thermometer inserted into the center of the beef reads 115°F for rare, approximately 25 to 35 minutes. This will yield rare on the thick end and medium on the thinner end. Remove from oven and rest for 10 minutes. Slice and serve warm.
Notes
- Use a mix of mushroom types for a richer, more complex flavor in the duxelles.
- Make sure the puff pastry is properly thawed but cold to prevent tearing or shrinking during baking.
- Resting the cooked beef Wellington is essential to allow juices to redistribute.
- Plastic wrap helps to roll the prosciutto and duxelles tightly around the beef creating a neat layer.
- You can sear the beef ahead of time and keep it wrapped and chilled overnight to speed up the process on the day of serving.
- Adjust baking time if you prefer medium or well-done beef by cooking to higher internal temperatures (130°F for medium-rare, 140°F for medium).
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: Beef Wellington, puff pastry, beef tenderloin, mushroom duxelles, prosciutto, elegant dinner, steak dish
