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Perfect Beef Wellington Recipe

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A classic and elegant Beef Wellington recipe that balances tender beef, rich mushroom duxelles, and flaky puff pastry, perfect for special occasions and impressive dining.

Ingredients

Scale
  • 1 center-cut beef tenderloin (about 2 pounds / 900 grams), trimmed
  • 2 tablespoons olive oil (for searing)
  • Salt and freshly ground black pepper (to taste)
  • 12 ounces (340 grams) cremini or button mushrooms, finely chopped
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons shallots, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 6–8 slices of prosciutto or thinly sliced ham
  • 1 package (about 14 ounces / 400 grams) puff pastry, thawed
  • 2 tablespoons Dijon mustard
  • 1 large egg, beaten

Instructions

  1. Season the beef tenderloin generously with salt and pepper. Heat 2 tablespoons olive oil in a heavy skillet over medium-high heat. Sear the beef on all sides until nicely browned, about 2 minutes per side. Remove from heat and let cool slightly. Brush the beef with Dijon mustard once cooled.
  2. In a food processor, pulse the mushrooms until finely chopped but not mushy. In the same skillet, melt butter over medium heat. Add shallots and garlic, sautéing until soft, about 2 minutes. Add the chopped mushrooms and thyme, cooking until moisture evaporates and mixture is paste-like, about 10-12 minutes. Season with salt and pepper. Let cool completely.
  3. Lay out a large piece of plastic wrap. Arrange the prosciutto slices slightly overlapping into a rectangle. Spread the cooled mushroom duxelles evenly over the prosciutto. Place the beef in the center and use the plastic wrap to roll the prosciutto and mushrooms tightly around the beef. Twist ends of plastic wrap to secure and chill for 15 minutes.
  4. Roll out the puff pastry on a floured surface slightly larger than the beef parcel. Remove plastic wrap from the beef roll and place it in the center of the pastry. Fold the pastry around the beef, trimming excess and sealing edges with beaten egg. Flip seam side down on a parchment-lined baking sheet. Brush the entire pastry with egg wash. Chill for another 15 minutes.
  5. Preheat oven to 400°F (200°C). Bake the Beef Wellington for about 25-30 minutes until pastry is golden brown and beef reaches an internal temperature of 125°F (52°C) for medium-rare. Rest for 10 minutes before slicing.

Notes

Cook mushroom duxelles until nearly dry to avoid soggy pastry. Let beef rest at room temperature before searing and cool before assembly. Use prosciutto as a moisture barrier. Chill wrapped beef and pastry before baking. Use an instant-read thermometer to ensure perfect doneness. Leftovers keep well refrigerated for 2 days and can be reheated gently. Freezing is possible if assembled but unbaked.

Nutrition

Keywords: Beef Wellington, elegant dinner, puff pastry, mushroom duxelles, beef tenderloin, classic recipe, special occasion, easy Beef Wellington

Find it online: https://flurpchef.com/perfect-beef-wellington-recipe-5-easy-steps-for-elegant-dining/