Beef Wellington is a classic British dish that elegantly marries tender beef tenderloin with a rich mushroom duxelles, all encased in a flaky puff pastry. This gourmet recipe is the pinnacle of comfort food, perfect for an elegant dinner party or a festive holiday meal. The dish not only impresses with its sophisticated presentation but also delights with layers of flavor, making it a sought-after main course in many households during celebrations. Originating from the United Kingdom, this savory pastry dish has become a symbol of culinary excellence, often served during significant occasions. With the right cooking techniques for beef, you can master this dish and leave a lasting impression on your guests.
Ingredients
Scale:
2 lb (900 g) beef tenderloin, trimmed and tied
2 teaspoons salt, to taste
1 teaspoon black pepper, freshly ground
2 tablespoons olive oil, for searing
1 lb (450 g) mushrooms, finely chopped
1 medium onion, finely chopped
2 cloves garlic, minced
2 tablespoons unsalted butter
2 tablespoons fresh thyme, chopped
Salt and pepper, to taste
8 slices prosciutto, thinly sliced
1 lb (450 g) puff pastry, thawed (about 2 sheets)
1 large egg
1 tablespoon water
1 cup (240 ml) red wine
1 cup (240 ml) beef stock
1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)
Salt and pepper, to taste
Instructions
Preheat your oven to 400°F (200°C).
Season the beef tenderloin generously with salt and pepper. In a large skillet, heat the olive oil over high heat. Sear the beef on all sides for about 2-3 minutes per side until well browned. Remove from heat and let it rest.
In the same skillet, add butter and let it melt over medium heat. Add the finely chopped mushrooms, onion, and garlic. Cook until the mushrooms release their moisture and become dry, about 10-12 minutes. Stir in fresh thyme, salt, and pepper, then set aside to cool.
Lay out the prosciutto slices on a sheet of plastic wrap, slightly overlapping. Spread the cooled mushroom duxelles over the prosciutto. Place the beef on top of the mixture and carefully roll it up using the plastic wrap, ensuring it's tightly wrapped. Chill in the refrigerator for 15-30 minutes.
On a lightly floured surface, roll out the puff pastry sheets to about 1/8 inch thick. Remove the beef from the plastic wrap and place it in the center of the pastry.
Fold the pastry over the beef, sealing the edges with egg wash. Trim any excess pastry and ensure the seams are well sealed. Brush the entire exterior with egg wash for a beautiful golden finish.
Place the wrapped beef on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125°F (52°C) for medium-rare.
While the beef is baking, combine red wine and beef stock in a saucepan over medium heat. Bring to a simmer and reduce by half. If desired, add cornstarch slurry to thicken, and season with salt and pepper.
Once done, let the Wellington rest for 10 minutes before slicing. Serve with the red wine sauce drizzled on top.
