Description
This classic Beef Wellington recipe features a tender center-cut beef tenderloin coated with Dijon mustard, wrapped in a savory mushroom duxelles and prosciutto, then encased in flaky puff pastry and baked to golden perfection. Perfect for special occasions, this dish combines rich flavors and elegant presentation.
Ingredients
Scale
Beef Tenderloin
- 2 pound center-cut beef tenderloin (trimmed)
- 3 teaspoons kosher salt (divided)
- 2 teaspoons ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons Dijon mustard
Duxelles
- 1 1/2 pounds baby bella mushrooms (roughly chopped)
- 1 shallot (roughly chopped)
- 4 garlic cloves (roughly chopped)
- 2 thyme sprigs (leaves removed)
- 2 tablespoons unsalted butter
- 1 teaspoon salt
Assembly and Pastry
- 12 thin slices prosciutto
- 1 tablespoon all-purpose flour (for dusting)
- 17.3 ounce package frozen puff pastry (thawed)
- 1 large egg (beaten)
- 1 teaspoon sea salt flakes (for sprinkling on top)
Instructions
- Season and Sear Beef Tenderloin: Season the beef tenderloin evenly with 2 teaspoons kosher salt and 2 teaspoons ground black pepper. Heat olive oil in a heavy skillet or cast iron pan over high heat. Once hot, sear the tenderloin on all sides and ends until it is nicely browned, about 2 minutes per side, totaling approximately 12 minutes. Remove from the skillet and let cool for 5-10 minutes.
- Brush with Dijon Mustard: After cooling, brush the entire tenderloin, including ends, with Dijon mustard. Place the mustard-coated meat into the refrigerator to chill.
- Prepare the Duxelles: In a food processor, pulse mushrooms, shallots, garlic, and thyme leaves until finely chopped but not paste. Melt butter in a large skillet over medium-high heat, then add the mushroom mixture with 1 teaspoon salt. Simmer, stirring occasionally, until the liquid evaporates and the mixture forms a thick paste, about 25-30 minutes. Transfer to a bowl and refrigerate to cool for at least 30 minutes.
- Wrap Tenderloin with Prosciutto and Duxelles: On a work surface covered with two overlapping pieces of plastic wrap, lay the prosciutto slices in two rows, slightly overlapping. Spread the cooled duxelles evenly over the prosciutto, leaving a 1-inch border around the edges. Place the tenderloin at the bottom edge of the prosciutto and roll tightly using the plastic wrap, tucking in ends. Wrap tightly and chill in the refrigerator for 10 minutes.
- Prepare Puff Pastry: Preheat the oven to 425°F. On a floured surface, roll out thawed puff pastry sheets into a rectangle approximately 4 inches wider than the tenderloin. Place the prosciutto-wrapped tenderloin about 2 inches from the bottom edge and centered. Brush the edges of the pastry with beaten egg.
- Encase the Beef Wellington: Roll the puff pastry tightly around the tenderloin, tucking in edges and sealing with a fork. Wrap tightly with plastic wrap and chill for 30 minutes.
- Bake the Beef Wellington: Remove plastic wrap and place the Wellington on a non-stick baking sheet or one lined with parchment. Brush the top and sides with the remaining beaten egg. Score two diagonal lines on the top with a paring knife and sprinkle with sea salt flakes. Bake for 40-45 minutes until the puff pastry is golden brown and an internal temperature of 125°F is reached for medium-rare.
- Rest and Serve: Let the Beef Wellington rest for at least 10 minutes before slicing and serving to allow juices to redistribute.
Notes
- Make sure to thoroughly chill the wrapped tenderloin and the pastry-wrapped Wellington to maintain shape and ensure even baking.
- Use a meat thermometer to check internal temperature for perfect medium-rare results (125°F).
- If puff pastry starts browning too quickly, loosely cover with foil during baking.
- You can prepare the duxelles up to a day ahead and keep refrigerated.
- Let the tenderloin rest after searing to prevent juices from escaping when slicing.
