Description
Classic Beef Wellington combines a tender center-cut beef tenderloin seared to perfection, coated with a rich mushroom duxelles, wrapped in savory prosciutto, and encased in flaky puff pastry. This elegant dish is perfect for special occasions and impresses with its deep flavors and impressive 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
- 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 with 2 teaspoons kosher salt and 2 teaspoons black pepper on all sides. Heat olive oil in a cast iron skillet over high heat until very hot. Sear the tenderloin in the skillet until browned on all sides, about 2 minutes per side, totaling approximately 12 minutes. Remove and let rest on a cutting board for 5-10 minutes.
- Brush with Mustard and Chill: Once cooled, brush the tenderloin with dijon mustard evenly on all sides using a pastry brush. Place the beef in the refrigerator to cool while preparing the duxelles.
- Prepare Duxelles Mixture: Pulse the chopped mushrooms, shallot, garlic, and thyme leaves in a food processor until very finely chopped but not paste. Melt butter in a large skillet over medium-high heat, then add the mixture. Season with 1 teaspoon salt to draw out moisture. Simmer, stirring occasionally, for 25-30 minutes until liquid has evaporated and mixture forms a thick paste.
- Cool Duxelles: Transfer duxelles to a bowl and refrigerate for at least 30 minutes until chilled.
- Wrap Tenderloin with Prosciutto and Duxelles: Lay two overlapping sheets of plastic wrap on a work surface. Arrange prosciutto slices in two overlapping rows on the plastic wrap. Evenly spread the chilled duxelles over prosciutto, leaving a 1-inch border. Place tenderloin at the bottom edge and roll tightly using the plastic wrap. Tuck ends of prosciutto as you roll to form a compact log. Chill rolled tenderloin in plastic wrap for 10 minutes.
- Prepare Puff Pastry Base: Preheat oven to 425°F. Lightly flour a surface and roll out thawed puff pastry sheets (if using two sheets, overlap and roll together) into a rectangle about 4 inches wider than the tenderloin. Remove tenderloin from plastic wrap and position it approximately 2 inches from the bottom edge of the pastry, centered.
- Assemble Beef Wellington: Brush beaten egg over the top and sides of the pastry. Roll the pastry tightly over the tenderloin, tucking in the sides and sealing edges with a fork. Wrap the Wellington in plastic wrap and refrigerate for 30 minutes.
- Bake: Remove plastic wrap and place Wellington on a non-stick baking sheet or parchment paper. Brush all over with remaining beaten egg. Score the top of the puff pastry with diagonal lines using a paring knife. Sprinkle sea salt flakes over the top. Bake in the preheated oven for 40-45 minutes until pastry is golden brown and internal temperature of beef reaches 125°F for medium-rare.
- Rest and Serve: Let the Beef Wellington rest for at least 10 minutes before slicing. Transfer to a cutting board and serve.
Notes
- Use a meat thermometer to ensure the beef reaches medium-rare internal temperature (125°F) for the best texture and juiciness.
- Allow the duxelles and tenderloin to fully cool before wrapping in pastry to prevent sogginess.
- Chilling the wrapped beef prior to baking helps maintain its shape and prevents the pastry from shrinking.
- The sea salt flakes add a beautiful finishing texture and flavor contrast on top of the pastry.
- Leftovers can be refrigerated and gently reheated, though the pastry is best enjoyed fresh.
