Beef Wellington
Beef Wellington is a classic show-stopping dish featuring tender beef fillet coated with mushroom duxelles, wrapped in prosciutto and golden puff pastry, then baked to perfection. Crispy on the outside and perfectly pink inside, this step-by-step recipe helps you get flawless results.
Equipment
- heavy skillet
- food processor (for mushrooms)
- plastic wrap
- baking tray
- meat thermometer Strongly recommended
Ingredients
- For the Beef:
- 1 kg center-cut beef tenderloin (chateaubriand)
- salt & freshly ground black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- For the Mushroom Duxelles:
- 400 g mushrooms (cremini or button), finely chopped
- 2 cloves garlic, minced
- 2 shallots, finely chopped
- 2 tbsp butter
- 2–3 sprigs fresh thyme
- For Assembly:
- 8–10 slices prosciutto
- 1 sheet puff pastry (rolled)
- 1 egg yolk (for egg wash)
Instructions
- Pat the beef dry and season generously with salt and pepper. Heat the olive oil in a hot pan and sear the beef on all sides (about 2–3 minutes per side) until browned. Remove and brush immediately with Dijon mustard. Let cool completely.Tip: Do not cook it through — just sear the outside.
- Finely chop the mushrooms (a food processor works best). Cook with butter, shallots, garlic, and thyme over medium heat, stirring until all moisture evaporates and the mixture becomes paste-like (10–15 minutes). Season with salt and pepper, then let cool fully.Important: Excess moisture will make the pastry soggy.
- Lay plastic wrap on the counter. Arrange prosciutto slices slightly overlapping. Spread the mushroom mixture evenly over the prosciutto. Place the beef in the center and roll tightly using the plastic wrap into a firm log. Chill 20–30 minutes to set the shape.
- Roll out the puff pastry. Remove the plastic wrap from the beef. Place the beef in the center and wrap tightly in pastry. Trim excess, seal edges, and brush with egg yolk. Score lightly for decoration, then chill 15 minutes before baking.
- Preheat the oven to 200°C (400°F). Bake for 35–45 minutes depending on size. Use a thermometer: Rare 50°C (122°F), Medium-rare 54–57°C (130–135°F), Medium 60°C (140°F). For best medium-rare, remove at 52–54°C (it will rise while resting). Rest 10–15 minutes before slicing.
Notes
Pro tips: Chill between every wrapping stage, use a thermometer, make sure the mushrooms are very dry, and rest before slicing so the juices stay inside.
Storage: Refrigerate up to 2 days. Reheat gently at 160°C (320°F). Not ideal for freezing once baked.
Internal temperature guide: Rare 50°C (122°F), Medium-rare 54–57°C (130–135°F), Medium 60°C (140°F). For best medium-rare, remove at 52–54°C and rest.