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Easy, Show-Stopping Beef Wellington Recipe

Cross-section of a perfectly cooked beef wellington recipe showing medium-rare pink tenderloin inside golden puff pastry.
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Make an impressive centerpiece for your next special occasion with this straightforward Beef Wellington recipe. You get tender beef tenderloin, savory mushroom duxelles, and flaky puff pastry for a gourmet result.

Ingredients

Scale
  • 2 pound beef tenderloin center cut
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Dijon mustard
  • 8 slices prosciutto or Parma ham
  • 1 pound cremini mushrooms, finely chopped
  • 2 shallots, minced
  • 2 sprigs fresh thyme, leaves removed
  • 1/4 cup dry white wine
  • 1 tablespoon butter
  • 1 large egg, beaten (for egg wash)
  • 1 package (14.1 ounces) all-butter puff pastry, thawed

Instructions

  1. Season the beef tenderloin evenly with salt and pepper. Heat olive oil in a large skillet over high heat. Sear the beef on all sides until deeply browned, about 1 minute per side. Remove the beef from the pan and let it cool slightly. Brush the entire surface of the cooled beef with Dijon mustard.
  2. Prepare the mushroom duxelles: Place the chopped mushrooms, shallots, and thyme leaves in the same skillet. Cook over medium heat, stirring often, until all the moisture has evaporated and the mixture is dry, about 10 to 15 minutes. Add the white wine and cook until it evaporates. Stir in the butter. Spread the duxelles mixture onto a plate to cool completely.
  3. Lay a large piece of plastic wrap on your counter. Arrange the prosciutto slices on the plastic wrap, overlapping them slightly to form a rectangle large enough to wrap the beef. Spread the cooled mushroom duxelles evenly over the prosciutto layer.
  4. Place the seared beef tenderloin at the edge of the prosciutto. Use the plastic wrap to tightly roll the prosciutto and duxelles around the beef. Twist the ends of the plastic wrap to secure the log shape. Refrigerate for at least 30 minutes to firm up.
  5. On a lightly floured surface, roll out the thawed puff pastry into a rectangle large enough to fully enclose the beef log. Remove the beef from the plastic wrap and place it on the pastry. Brush the edges of the pastry with the beaten egg wash.
  6. Wrap the pastry around the beef, trimming any excess dough. Seal the edges tightly and place the Wellington seam-side down on a baking sheet lined with parchment paper. Brush the entire surface with the remaining egg wash. Chill for another 15 minutes.
  7. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Bake the Beef Wellington for 30 to 35 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125 degrees Fahrenheit for medium-rare.
  8. Let the Beef Wellington rest on a cutting board for 10 minutes before slicing into thick portions. Serve immediately.

Notes

  • For a perfect medium-rare center, use a meat thermometer. For medium, aim for 130 to 135 degrees Fahrenheit.
  • If you want a crispier pastry, you can chill the wrapped Wellington for up to 24 hours before baking.
  • To achieve the Gordon Ramsay style, score the pastry lightly with a sharp knife before the final egg wash, avoiding cutting through to the meat.

Nutrition

Find it online: https://rosatasty.com/beef-wellington-recipe-easy-showstopper/