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Beef Wellington

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Beef Wellington is a show-stopping dish featuring a tender beef tenderloin coated in duxelles and Parma ham, encased in a flaky puff pastry. This classic recipe is perfect for special occasions and guaranteed to impress your guests.

Ingredients

Scale
  • 1 (2-3 pound) beef tenderloin roast, trimmed
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 2 tablespoons Dijon mustard
  • 1 pound cremini mushrooms, finely chopped
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons fresh thyme leaves
  • 1/4 cup dry sherry or Madeira wine
  • 1/2 cup chicken liver pate
  • 12 slices prosciutto
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 egg, beaten
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Season the beef tenderloin with salt and pepper. Heat olive oil in a large skillet over high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.
  3. Remove the beef from the skillet and brush with Dijon mustard. Let cool slightly.
  4. While the beef is cooling, prepare the duxelles. In the same skillet, sauté the mushrooms, shallots, and garlic over medium heat until the mushrooms release their liquid and it evaporates, about 8-10 minutes.
  5. Stir in the thyme and sherry. Cook until the sherry is absorbed. Season with salt and pepper. Let cool completely.
  6. Lay a large sheet of plastic wrap on a clean surface. Arrange the prosciutto slices in a slightly overlapping pattern to create a rectangle large enough to wrap around the beef.
  7. Spread the cooled duxelles evenly over the prosciutto.
  8. Place the beef tenderloin on top of the duxelles-covered prosciutto. Tightly roll the prosciutto and duxelles around the beef, using the plastic wrap to help. Twist the ends of the plastic wrap to seal and refrigerate for at least 30 minutes.
  9. On a lightly floured surface, roll out the puff pastry into a rectangle large enough to encase the beef.
  10. Remove the beef from the refrigerator and unwrap it. Place the beef in the center of the puff pastry.
  11. Brush the edges of the puff pastry with beaten egg. Fold the pastry over the beef, sealing the edges tightly. Trim any excess pastry.
  12. Brush the entire Wellington with beaten egg. Score the top of the pastry in a decorative pattern. Sprinkle with flaky sea salt.
  13. Bake for 35-45 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125-130°F (52-54°C) for medium-rare.
  14. Let rest for 10-15 minutes before slicing and serving.

Notes

Serve Beef Wellington with a rich red wine reduction sauce or a creamy horseradish sauce for added flavor.

Find it online: https://mommiesmore.com/beef-wellington/