Beef Wellington Recipe

Beef Wellington Recipe

Beef Wellington is a show-stopping dish that features a tender beef fillet coated with mushroom duxelles, pâté (often foie gras), and wrapped in puff pastry. It’s perfect for special occasions like Christmas, New Year’s, or any celebratory feast. Here’s a classic recipe for this delicious, elegant dish.

Ingredients

For the Beef:

• 1.5-2 lb (680-900g) center-cut beef tenderloin (room temperature)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 tablespoons Dijon mustard

For the Duxelles (Mushroom Filling):

• 1 lb (450g) mushrooms (preferably cremini or button), finely chopped
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup dry white wine (optional)
• 2 tablespoons fresh thyme leaves (or 1 tablespoon dried thyme)
• Salt and freshly ground black pepper

For the Assembly:

• 1/4 cup (60g) pâté (typically foie gras or chicken liver pâté) – optional but traditional
• 12 slices prosciutto
• 1 sheet of puff pastry (about 1 lb or 450g), chilled
• 1 large egg (for egg wash)
• 1 tablespoon water (for egg wash)

Instructions

1. Prepare the Beef:

1. Sear the Beef: Preheat your oven to 400°F (200°C). Heat olive oil in a large, oven-safe skillet over high heat. Season the beef tenderloin generously with salt and pepper. Sear the beef on all sides for 2-3 minutes per side, or until a nice golden-brown crust forms.
2. Coat with Mustard: Remove the beef from the skillet and let it cool slightly. Once cool, brush the entire beef fillet with Dijon mustard and set it aside.

2. Make the Duxelles:

1. Cook the Mushrooms: In the same skillet, melt butter over medium heat. Add the finely chopped mushrooms, onion, and garlic. Cook, stirring occasionally, until the mushrooms release their moisture and it evaporates, leaving a dry, paste-like consistency (about 10-12 minutes).
2. Add Wine and Thyme: Pour in the wine (if using) and cook until it evaporates. Stir in the thyme and season with salt and pepper. Remove from heat and let the duxelles cool.

3. Assemble the Wellington:

1. Prepare Prosciutto Layer: Lay a large sheet of plastic wrap on your counter. Arrange the prosciutto slices in a single layer, slightly overlapping, to form a rectangle large enough to wrap the beef.
2. Spread the Duxelles: Once the duxelles has cooled, spread it evenly over the prosciutto layer.
3. Pâté (Optional): If using, spread a thin layer of pâté over the duxelles.
4. Wrap the Beef: Place the beef fillet in the center of the prosciutto and mushroom mixture. Using the plastic wrap, roll the beef tightly, encasing it in the prosciutto and mushrooms. Chill in the fridge for at least 15-30 minutes to firm up.

4. Wrap in Puff Pastry:

1. Roll the Puff Pastry: On a lightly floured surface, roll out the chilled puff pastry to a size large enough to completely enclose the beef fillet.
2. Assemble: Remove the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry over the beef and seal the edges, trimming any excess dough. If desired, use the excess pastry to create decorative patterns on top.
3. Egg Wash: Beat the egg with 1 tablespoon of water to create an egg wash. Brush the entire pastry with the egg wash for a golden, glossy finish.

5. Bake the Beef Wellington:

1. Bake: Preheat your oven to 400°F (200°C). Place the wrapped Wellington on a baking sheet and bake for 25-35 minutes, or until the puff pastry is golden and crispy and a meat thermometer reads 125°F (52°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
2. Rest the Beef: Remove the Beef Wellington from the oven and let it rest for 10-15 minutes before slicing.

Serving:

1. Slice the Beef Wellington into thick slices and serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a rich gravy.

Tips:

• Use a Meat Thermometer: To ensure the beef is cooked to your liking, use a meat thermometer to monitor the internal temperature.
• Chill the Wellington: Chilling the wrapped beef before baking ensures that the pastry sets properly and doesn’t become soggy.
• Make Ahead: You can assemble the Beef Wellington up to 1 day ahead, keeping it tightly wrapped in the refrigerator until ready to bake.
• Flavor Variations: If you don’t have pâté, you can use a thin layer of mustard or even goat cheese for added flavor.

This Beef Wellington is a decadent and impressive dish that’s sure to be the centerpiece of any special meal. Enjoy the layers of flavors and textures with every bite! 🥩🍽