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Classic Show-Stopper Beef Wellington Recipe

Cross-section of a perfectly cooked beef wellington recipe showing medium-rare center and golden puff pastry.
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Make this classic Beef Wellington, a show-stopping main course featuring tender beef tenderloin wrapped in mushroom duxelles, prosciutto, and flaky puff pastry. This recipe guides you to achieve a perfect medium-rare center and a golden crust for your special occasion meal.

Ingredients

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  • 2 pound center-cut beef tenderloin (chateaubriand)
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 pound cremini mushrooms, finely chopped
  • 2 shallots, finely chopped
  • 2 sprigs fresh thyme, leaves only
  • 1/4 cup dry white wine
  • Salt and freshly ground black pepper to taste
  • 12 thin slices prosciutto
  • 1 (14 ounce) package all-butter puff pastry, thawed
  • 1 large egg, beaten (for egg wash)
  • Flour, for dusting

Instructions

  1. Season the beef tenderloin generously with salt and pepper. Heat olive oil in a large skillet over high heat. Sear the beef on all sides until deeply browned, about 1-2 minutes per side. Remove the beef and let it cool slightly. Brush the entire surface of the cooled beef with Dijon mustard.
  2. Prepare the duxelles: Place the finely chopped mushrooms, shallots, and thyme leaves in a food processor. Pulse until the mixture is very finely chopped, resembling coarse paste.
  3. Cook the duxelles: Transfer the mushroom mixture to a dry, wide skillet over medium heat. Cook, stirring frequently, until all the moisture has evaporated. This takes about 10-15 minutes. Add the white wine and cook until it evaporates. Season with salt and pepper. Spread the duxelles onto a plate to cool completely.
  4. Assemble the wrap: Lay a large sheet of plastic wrap on your work surface. Arrange the prosciutto slices on the plastic wrap, overlapping them slightly to form a rectangle large enough to encase the beef.
  5. Spread the cooled duxelles evenly over the prosciutto layer. Place the seared, mustard-coated tenderloin at one end of the prosciutto.
  6. Using the plastic wrap to assist, tightly roll the prosciutto and duxelles around the beef. Twist the ends of the plastic wrap tightly to form a compact cylinder. Chill the wrapped beef in the refrigerator for at least 30 minutes, or up to 24 hours, to help it hold its shape.
  7. Roll the pastry: Lightly dust your work surface with flour. Roll out the puff pastry into a large rectangle, about 1/8 inch thick, large enough to fully enclose the beef.
  8. Remove the beef from the plastic wrap and place it on the pastry. Brush the edges of the pastry with the egg wash. Fold the pastry over the beef, trimming any excess dough. Seal the seams tightly, ensuring the beef is completely encased. Place the Wellington seam-side down on a baking sheet lined with parchment paper. Chill for another 20 minutes.
  9. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Brush the entire surface of the chilled Wellington with the remaining egg wash. Score the top lightly with the back of a knife to create a decorative pattern, being careful not to cut through the pastry.
  10. Bake for 30 to 40 minutes for medium-rare (internal temperature of 125-130 degrees Fahrenheit). The pastry should be deep golden brown and crisp.
  11. Rest the Wellington on a cutting board for at least 10 minutes before slicing into thick portions. Serve immediately.

Notes

  • For the best results, make sure the duxelles mixture is completely dry before wrapping the beef. Excess moisture causes soggy pastry.
  • Use a meat thermometer inserted into the center of the beef to gauge doneness accurately.
  • If the pastry browns too quickly before the beef is done, loosely tent the Wellington with aluminum foil.

Nutrition

Find it online: https://delishcraze.com/beef-wellington-recipe/