Beef Wellington
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This Beef Wellington is pure decadence, featuring a delicious beef tenderloin, perfectly seared and enveloped in salty prosciutto and a fabulous mushroom duxelles. Finally, the tenderloin is wrapped with a flaky puff pastry and baked to a crisp perfection.
Beef Wellington
Beef Wellington is a true iconic dish that screams gourmet and is a show-stopping recipe perfect for an extraordinarily special occasion. Mind you, I could eat this any day of the week, without complaints! If you take the time to make this, your guests will definitely not be disappointed. Not only is the beef phenomenal, but it really does look like an amazing meal from a gourmet restaurant. Talk about impressing everyone!
The combination of a thick, juicy and tender beef tenderloin, with duxelles and prosciutto all wrapped in a pastry shell is absolute heaven. To take this over the top, I made an epic red wine sauce that is perfect to smother your beef Wellington in. So, what are you waiting for? This recipe is perfect for a small gathering of your family or friends.
Beef Wellington Highlights
- DECADENT. One of the most decadent dishes out there using a premium cut of meat that literally melts in your mouth.
- RESTAURANT WORTHY. This is definitely a restaurant worthy meal, and at a fraction of the cost. Simply a fantastic beef Wellington recipe.
- VISUALLY APPEALING. What a wow factor this dish has. If you want to impress your significant other, this is the way to do it.
- FUN TO MAKE WITH SOMEONE SPECIAL. One of my favorite things to do with my husband is cook together. We have fun and it’s a great way to spend some time together.
- PERFECT FOR MAKE-AHEAD. This is a great recipe to plan ahead and make ahead. On the day you want to serve this, all you have to do is bake it and serve it.
For The Beef
- Beef – I used the center cut of a beef tenderloin, about 2 pounds. Some call it beef fillet or chateaubriand. You want to use the center of a tenderloin because this way you get a more uniform width which allows for even cooking of the beef.
- Salt and pepper – I generously sprinkle salt and black pepper on the meat before searing.
- Oil – I used little bit of olive oil to sear the meat all all sides, giving it a nice brown crust. Any vegetable oil will also work.
- Mustard – Only Dijon mustard will do for the best flavor by completely brushing it on and around the hot seared beef. However, some would argue and recommend an English mustard since beef Wellington is a British recipe.
- Crepes – Using thin crepes creates a base to place the prosciutto and duxelles on. However, crepes are optional, you’ll see many different recipes and some use crepes and some don’t. You can make your own crepes using my recipe, or get some already made from the grocery store.
- Prosciutto – Prosciutto has good flavor, and is delicately sweet, and salty. It pairs well with the beef.
- Puff Pastry – You can make your own puff pastry, if you really feel like making everything from scratch, but let’s face it, using store bought puff pastry is so much easier.
- Eggs – You’ll need some beaten eggs to brush over the puff pastry to create a crispy and golden exterior.
- Coarse Salt – Trust me you won’t want to skip this step, sprinkling the beef Wellington with some coarse salt, will make all the difference to that crispy pastry.
For Duxelles
- Mushrooms – Use all white button mushrooms or creminis, or mix up a variety of mushrooms. It’s a matter of personal preference. I love mixing them for the ultimate flavor.
- Shallots and Thyme – Peel and chop a couple of shallots and some fresh thyme, perfect pairing with mushrooms.
- Garlic – Some minced garlic for flavor.
- Butter and Olive Oil – Some butter and olive oil to saute the mushrooms in.
For Red Wine Sauce
- Butter – I used unsalted butter, divided. Once for cooking the shallot and then for adding to the sauce at the end to make it smoother and silkier.
- Shallot and Thyme – We’re carrying the same flavor profile to our sauce from the duxelles.
- Flour – A little all purpose white flour is used to thicken the sauce a bit.
- Brandy – Besides adding flavor, brandy will help deglaze your skillet, if needed.
- Wine – I prefer pinot noir or cabernet sauvignon, or use what you have.
- Beef Bouillon – Adding a cube of will enhance the beef flavor, for a rich sauce.
Make The Duxelles
- Start the duxelles. Add the mushrooms to a food processor and pulse until finely chopped. If the bowl of your food processor isn’t big enough, you’ll have to do this in batches.
- Finish the duxelles. Add the butter and olive oil to a large skillet or pan and set over medium heat. Add the mushrooms, shallots, garlic, thyme, season generously with salt and pepper, and sauté for about 8 to 10 minutes until the majority of the liquid has cooked off. Set aside to cool.
Make The Beef
- Prepare the beef. You will only need the center cut portion of the tenderloin, referred to as chateaubriand. Basically take the beef tenderloin and cut the end points, leaving only the center cut portion with even thickness from one end to the other. Allow the chateaubriand to come to room temperature.
- Dry the beef. Pat dry the beef with paper towels, then season generously with salt and pepper all around.
- Sear the beef. Add 2 tablespoons of olive oil to a hot skillet that’s large enough to fit your chateaubriand, then sear it on all sides for about 2 minutes per side until browned. Make sure to sear the end sides too.
- Brush with Dijon. Place the chateaubriand on a plate and brush it immediately with the Dijon mustard all around. You want to do this while the beef is still hot to absorb some of the mustard. Let the beef cool down to room temperature.
- Prepare crepes. Line up 3 to 4 crepes on a large cutting board, overlapping them. Line the prosciutto slices at the base of the crepes, edge to edge. Spread the a thin layer of duxelles over the prosciutto, evenly.
- Wrap and chill beef. Place the beef at the base of the crepes and start rolling gently, tucking in the ends. Wrap the roll tightly in plastic wrap and place in the refrigerator to chill for 30 minutes to overnight.
Roll In Puff Pastry
- Preheat the oven: Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Roll beef in pastry. Roll a sheet of puff pastry over your floured work surface. Brush the puff pastry with beaten egg. Unroll the beef from the plastic wrap and place at the base of the puff pastry. Roll the beef in the puff pastry around the entire beef then cut off excess pastry. Pinch the two edges together well to get a good seal. Tuck in the ends and trim if necessary. Place beef wellington on a baking sheet lined with parchment paper. Brush all around with the egg wash.
- Make lattice pastry. With the other puff pastry make a lattice using a lattice roller, then carefully place the lattice over the brushed beef wellington, wrapping it all around at the base and cutting off any excess. Brush the lattice with beaten egg, then sprinkle coarse salt generously over the puff pastry. This step is completely optional.
- Bake. Transfer the baking sheet to the oven and bake for 40 to 45 minutes until pastry is golden brown and beef registers at 125°F for medium rare. Remove the baking sheet from the oven and and let the beef rest before cutting it into thick 1-inch slices.
Make The Red Wine Sauce
- Sauté shallot and thyme. Add 2 tablespoons of the butter to a skillet and melt over medium heat. Add the shallot, thyme and cook for 2 to 3 minutes or until the shallot has softened. Sprinkle the flour over the shallots and stir. Add the brandy and cook for a minute while stirring.
- Finish the sauce. Add the red wine, whisk well and bring to a boil. Crumble the beef bouillon between your fingers, then add and stir until the cube dissolves and cook over medium-high heat until the sauce reduces by ⅔. Add the remaining butter to the sauce and whisk until smooth and glossy.
- Strain and serve. Strain the cooked red wine sauce through a sieve to ensure it’s ultra smooth and serve with the beef.
What Is So Special About Beef Wellington?
I think that everything is special about Beef Wellington. It’s an iconic British dish, consisting of a special cut of meat, the chateaubriand, and the most tender on the animal, that should be celebrated. The meat is encased in mushroom duxelles and puff pastry.
What’s The Difference Between Chateaubriand And Beef Wellington?
A chateaubriand is referred to as a center cut of beef tenderloin, whereas a beef Wellington is coated in mushroom duxelles and rolled in puff pastry.
What Is Duxelles?
Duxelles is a fancy French word of garnish or stuffing made especially of finely chopped sautéed mushrooms, shallots, and herbs. This mixture is cooked for a long time until all the moisture evaporates from the vegetables.
Is Prosciutto The Same As Parma Ham?
Prosciutto di Parma can only come from the province of Parma in North-Central Italy where unique microclimates and Mediterranean breezes combine to provide ideal conditions for curing meat. Prosciutto di Parma is also referred to as Parma Ham.
Why Is The Meat So Tender In Beef Wellington?
The meat is so tender because of where the tenderloin is located in the cow. The beef tenderloin is a non weight-bearing muscle with very little exercise which keeps it from getting tough. In fact, if cooked properly, usually rare to barely medium rare, you should be able to cut the meat with a table knife. It literally melts in your mouth.
Can You Make Beef Wellington Ahead Of Time?
Yes! It’s such a great dish to make ahead of time. Prepare the beef according to the recipe and stop right before adding the puff pastry. Simply keep it wrapped in plastic wrap for up to 24 hours, then finish it as instructed.
What To Serve With Beef Wellington
Brandy Glazed Carrots
Sautéed Peas
Mashed Potatoes
Classic Dinner Rolls
Expert Tips
- When taking the beef tenderloin out of the fridge, it is important to allow it to come to room temperature before starting to sear it.
- A good sear helps get the most flavor out of your beef, caramelizing and forming a crust.
- Ensure the puff pastry is well sealed by pinching and tucking in the seams as much as possible.
- Use an instant read thermometer to ensure a perfectly cooked beef wellington. You’re looking for 125°F medium rare.
- It’s important to allow the meat to rest after it’s cooked to help retain its juices.
Leftovers
First cut the beef Wellington into thick slices, then place the slices in a single layer in an airtight container. You can also wrap the slices tightly in aluminum foil. Store leftovers in the refrigerator for up to 4 days, for best results.
Freezing
You can also freeze your beef Wellington, cut into individual slices in an airtight container, in the freezer for up to 2 months.
How To Reheat Leftovers
The best way to reheat it is in the oven. If frozen, line a baking sheet or oven safe dish with parchment paper, then place the beef slices cut side down on the paper. Bake for about 15 minutes at 400°F. If straight from the fridge bake for 15 minutes at 250°F.
More Must Try Beef Recipes
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Beef Wellington
Video
Ingredients
For Beef
- 2 pounds beef tenderloin (center cut)
- salt and pepper
- 2 tablespoons olive oil
- 3 tablespoons Dijon mustard
- 4 crepes
- 6 slices prosciutto
- 2 sheets puff pastry
- 2 large eggs (beaten)
- ½ teaspoon coarse salt
For Duxelles
- 1½ pounds mushrooms (could be assorted, or just white button)
- 2 shallots (peeled and chopped)
- 3 cloves garlic (minced)
- 2 sprigs fresh thyme (leaves only)
- 2 tablespoons butter (unsalted)
- 2 tablespoons olive oil (extra virgin)
- salt and pepper
Red Wine Sauce
- 4 tablespoons butter (unsalted, divided)
- 1 shallot (finely chopped)
- 1 sprig thyme
- 1 tablespoon all-purpose flour
- 2 tablespoons brandy
- 1½ cup red wine
- 1 cube beef bouillon
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Duxelles
- Start the duxelles: Add the mushrooms, shallots, garlic and thyme to a food processor and pulse until finely chopped. If the bowl of your food processor isn't big enough, you'll have to do this in batches.
- Finish the duxelles: Add the butter and olive oil to a large skillet and set over medium heat. Add the mushroom mixture, season generously with salt and pepper, and sauté for about 8 to 10 minutes until the majority of the liquid has cooked off. Set aside to cool.
Beef
- Prepare the beef: You will only need the center cut portion of the tenderloin, referred to as chateaubriand. Basically take the beef tenderloin and cut the end points, leaving only the center cut portion with even thickness from one end to the other. Allow the chateaubriand to come to room temperature.
- Dry the beef: Pat dry the beef with paper towels, then season generously with salt and pepper all around.
- Sear the beef: Add 2 tablespoons of olive oil to a hot skillet that's large enough to fit your chateaubriand, then sear it on all sides for about 2 minutes per side until browned. Make sure to sear the end sides too.
- Brush Dijon on beef: Place the chateaubriand on a plate and brush it immediately with the Dijon mustard all around. You want to do this while the beef is still hot to absorb some of the mustard. Let the beef cool down to room temperature.
- Prepare crepes: Line up 3 to 4 crepes on a large cutting board, overlapping them. Line the prosciutto slices at the base of the crepes, edge to edge. Spread the a thin layer of duxelles over the prosciutto, evenly.
- Wrap and chill beef: Place the beef at the base of the crepes and start rolling gently, tucking in the ends. Wrap the roll tightly in plastic wrap and place in the refrigerator to chill for 30 minutes to overnight.
- Preheat the oven: Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Roll beef in pastry: Roll a sheet of puff pastry over your floured work surface. Brush the puff pastry with beaten egg. Unroll the beef from the plastic wrap and place at the base of the puff pastry. Roll the beef in the puff pastry around the entire beef then cut off excess pastry. Pinch the two edges together well. Tuck in the ends and trim if necessary. Place beef wellington on a baking sheet lined with parchment paper. Brush all around with beaten egg.
- Make lattice pastry: With the other puff pastry make a lattice using a lattice roller, then carefully place the lattice over the brushed beef wellington, wrapping it all around at the base and cutting off any excess. Brush the lattice with beaten egg, then sprinkle coarse salt generously over the puff pastry. This step is completely optional.
- Bake: Transfer the baking sheet to the oven and bake for 40 to 45 minutes until pastry is golden brown and beef registers at 125°F for medium rare. Remove the baking sheet from the oven and and let the beef rest before cutting it into thick 1-inch slices.
Red Wine Sauce
- Sauté shallot and thyme: Add 2 tablespoons of the butter to a skillet and melt over medium heat. Add the shallot, thyme and cook for 2 to 3 minutes or until the shallot has softened. Sprinkle the flour over the shallots and stir. Add the brandy and cook for a minute while stirring.
- Finish the sauce: Add the red wine, whisk well and bring to a boil. Add the beef bouillon, stir until the cube dissolves and cook over medium-high heat until the sauce reduces by ⅔. Add the remaining butter to the sauce and whisk until smooth and glossy.
- Strain and serve: Strain the cooked red wine sauce through a sieve to ensure it's ultra smooth and serve with the beef.
Equipment
Notes
- When taking the beef tenderloin out of the fridge, it is important to allow it to come to room temperature before starting to sear it.
- A good sear helps get the most flavor out of your beef, caramelizing and forming a crust.
- Ensure the puff pastry is well sealed by pinching and tucking in the seams as much as possible.
- Use an instant read thermometer to ensure a perfectly cooked beef wellington. You’re looking for 125°F medium rare.
- It’s important to allow the meat to rest after it’s cooked to help retain its juices.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
