Beef Wellington Recipe

British · Main course · 80 min total

A classic British dish featuring tender beef fillet coated with mushroom duxelles and prosciutto, wrapped in flaky puff pastry, and baked to golden perfection. This recipe simplifies the process for home cooks without sacrificing elegance.

Ingredients

• 1 (2-pound) beef tenderloin, trimmed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 pound cremini mushrooms, finely chopped
• 2 shallots, minced
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 2 tablespoons fresh thyme leaves
• 1/4 cup dry white wine
• 8 slices prosciutto
• 1 sheet frozen puff pastry (about 14 ounces), thawed
• 1 large egg, beaten with 1 tablespoon water (for egg wash)

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 well browned, about 2 minutes per side. Transfer to a plate and let cool completely.
2. In the same skillet, melt butter over medium heat. Add mushrooms, shallots, garlic, and thyme. Cook, stirring occasionally, until mushrooms release their liquid and it evaporates, about 10 minutes. Add white wine and cook until absorbed, 2 minutes. Season with salt and pepper. Let cool completely.
3. Lay a large sheet of plastic wrap on a work surface. Arrange prosciutto slices overlapping slightly to form a rectangle large enough to wrap the beef. Spread the mushroom mixture evenly over the prosciutto. Place the cooled beef in the center. Using the plastic wrap, roll the prosciutto and mushrooms tightly around the beef. Twist ends to seal. Refrigerate for at least 30 minutes.
4. Preheat oven to 425°F (220°C). On a lightly floured surface, roll out puff pastry to a rectangle large enough to enclose the beef. Unwrap the beef and place it in the center of the pastry. Fold pastry over the beef, trimming excess. Press edges to seal. Place seam-side down on a parchment-lined baking sheet. Brush with egg wash. Score top with a knife for decoration.
5. Bake for 25-30 minutes for medium-rare (internal temperature 130°F/54°C) or until pastry is golden brown. Let rest for 10 minutes before slicing. Serve in thick slices.

Tips

• For best results, ensure the beef and mushroom mixture are completely cool before wrapping to prevent soggy pastry.
• Leftover Wellington can be refrigerated and reheated in a 350°F oven for 10 minutes.

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