Beef Wellington
Elevate your culinary repertoire with this timeless Beef Wellington recipe, a showstopping centerpiece perfect for special occasions and holiday feasts. Featuring tender, seared beef tenderloin encased in layers of earthy mushroom duxelles, savory prosciutto, and golden puff pastry, this dish is the epitome of elegance. The rich, buttery crust perfectly complements the flavorful, juicy beef for a symphony of textures and tastes. With techniques like searing for caramelization and the artistic layering of ingredients, this recipe guarantees both sophistication and satisfying flavor. Serve thick slices of this beautifully baked masterpiece at your next dinner party and watch your guests marvel at the combination of fine dining and homemade charm. Key phrases like "classic Beef Wellington recipe," "holiday centerpiece dish," and "golden puff pastry with tender beef" make this a must-try for gourmet enthusiasts seeking to impress.
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Recipe Information
Ingredients
- 2 pounds Beef tenderloin
- 1 teaspoon Salt
- 1 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil
- 1 pound Button mushrooms, finely chopped
- 2 Shallots, finely diced
- 2 Garlic cloves, minced
- 2 teaspoons Thyme leaves, fresh
- 1 tablespoon Unsalted butter
- 8 Prosciutto slices
- 2 Puff pastry sheets, thawed
- 2 Egg yolks
- 1 tablespoon Milk or water
- 1 tablespoon All-purpose flour (for dusting)
Instructions
Preheat the oven to 400°F (200°C).
Season the beef tenderloin generously with salt and freshly ground black pepper.
Heat the olive oil in a large skillet over high heat until hot. Sear the beef tenderloin on all sides for about 1-2 minutes per side until browned. Remove from skillet and let rest on a plate to cool.
In the same skillet, reduce the heat to medium and melt the butter. Add the finely chopped mushrooms, shallots, garlic, and thyme. Sauté for 8-10 minutes, or until the mixture is soft and most of the moisture has evaporated. Set aside to cool.
Lay a large piece of plastic wrap on a clean surface. Arrange the slices of prosciutto in an overlapping layer to form a rectangle big enough to wrap the beef.
Spread the mushroom mixture (duxelles) evenly over the prosciutto layer.
Place the seared beef tenderloin on top of the mushroom-covered prosciutto. Using the plastic wrap, carefully roll the prosciutto and mushroom layer tightly around the beef. Twist the ends of the plastic wrap to secure and refrigerate for 15-20 minutes to firm up.
Lightly flour a clean surface and roll out the puff pastry sheets to a rectangle slightly larger than the wrapped beef.
Remove the plastic wrap from the beef and place it on the puff pastry. Roll the pastry around the beef, sealing the edges tightly. Trim any excess pastry and press the seams to seal completely. Place the beef seam-side down on a baking sheet lined with parchment paper.
In a small bowl, whisk together the egg yolks and milk or water to make an egg wash. Brush the puff pastry with the egg wash, ensuring an even coat.
Optional: Using a sharp knife, score a decorative pattern lightly into the pastry being careful not to cut through. For added flair, you can use leftover pastry to create shapes to apply on top.
Bake the Beef Wellington in the preheated oven for 35-45 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches your desired doneness (120°F for rare, 130°F for medium-rare).
Remove from the oven and let rest for 10 minutes before slicing. Serve in thick slices and enjoy your elegant Beef Wellington.
Nutrition Facts
Calories |
2233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.9 g | 211% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 8206 mg | 357% | |
| Total Carbohydrate | 108.4 g | 39% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 13.2 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 108 mg | 8% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2808 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
