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Classic Beef Wellington Recipe: A Showstopper Dinner Made Easy

Close-up of a slice of beef wellington recipe showing medium-rare pink center wrapped in golden puff pastry.
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Make an impressive centerpiece meal with this classic Beef Wellington recipe. You will wrap tender beef tenderloin and savory mushroom duxelles in flaky puff pastry for a gourmet experience.

Ingredients

Scale
  • 2 pound beef tenderloin center cut
  • 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
  • 1/4 cup heavy cream
  • Salt and black pepper to taste
  • 12 thin slices prosciutto
  • 1 package (14.1 ounces) all-butter puff pastry, thawed
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Season the beef tenderloin generously with salt and pepper. Sear the beef in hot olive oil in a skillet on all sides until deeply browned, about 1 minute per side. Remove the beef and let it cool slightly. Brush the entire surface of the cooled beef with Dijon mustard.
  2. Prepare the mushroom duxelles: Pulse the mushrooms and shallots in a food processor until finely chopped. Cook the mushroom mixture in the same skillet over medium heat until all the moisture has evaporated, about 10 to 15 minutes. Stir in the thyme leaves and white wine. Cook until the wine evaporates. Stir in the heavy cream and cook until the mixture is thick. Season with salt and pepper. Spread the duxelles onto a plate to cool completely.
  3. 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 wrap the beef.
  4. Spread the cooled mushroom duxelles evenly over the prosciutto layer.
  5. Place the seared beef tenderloin at one end of the prosciutto layer. Using the plastic wrap to help you, 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.
  6. On a lightly floured surface, roll out the puff pastry into a large rectangle, about 1/8 inch thick. Remove the beef from the plastic wrap and place it on the pastry. Trim any excess pastry. Brush the edges of the pastry with the egg wash.
  7. Wrap the pastry around the beef, sealing the edges tightly. Trim any excess pastry from the ends and fold them under. Place the Wellington seam-side down on a baking sheet lined with parchment paper. Chill for another 20 minutes.
  8. Preheat your oven to 400 degrees F (200 degrees C). 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, avoiding cutting through the pastry.
  9. Bake for 30 to 40 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125 degrees F (52 degrees C) for rare or 135 degrees F (57 degrees C) for medium-rare.
  10. Let the Beef Wellington rest on a cutting board for at least 10 minutes before slicing into thick portions. Serve immediately.

Notes

  • Chilling the beef log before wrapping in pastry helps maintain its shape during baking.
  • For a crispier bottom crust, place the baking sheet in the oven while it preheats.
  • Use a meat thermometer inserted through the pastry into the center of the beef to gauge doneness accurately.

Nutrition

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