Beef Wellington

The Ultimate Beef Wellington Guide

Let me guide you through making this showstopping Beef Wellington. While it might seem intimidating, I’ll break down each step to help you create this classic dish with confidence. The combination of tender beef, mushroom duxelles, and flaky pastry is absolutely worth the effort!

Ingredients:

• Main Ingredients:
  • 2 lbs center-cut beef tenderloin
  • 2 tablespoons Dijon mustard
  • 1 pound mushrooms, finely chopped
  • 4 slices prosciutto
  • 1 package (17.3 oz) puff pastry, thawed
  • 2 large eggs (for egg wash)
  • 2 tablespoons olive oil
  • 3 shallots, minced
  • 4 cloves garlic, minced
  • Salt and pepper to taste
• Pro Tips:
  • Choose center-cut tenderloin for even cooking
  • All-butter puff pastry yields better results than shortening-based ones
  • Contains gluten and eggs – not suitable for those with related allergies

Step-by-Step Instructions:

1. Prepare the Beef (30 mins)
– Pat tenderloin dry with paper towels
– Season generously with salt and pepper
– Sear in hot pan 2-3 minutes per side until golden brown
– Brush with Dijon mustard while warm
– Refrigerate for 15 minutes

2. Make Mushroom Duxelles (25 mins)
– Pulse mushrooms in food processor until finely chopped
– Sauté shallots and garlic in olive oil until softened
– Add mushrooms, cook until moisture evaporates completely
– Mixture should be paste-like and hold together
– Cool completely before using

3. Assembly (20 mins)
– Lay plastic wrap on work surface
– Arrange prosciutto in rectangle shape
– Spread mushroom duxelles over prosciutto
– Place beef in center
– Use plastic wrap to roll tightly
– Chill 30 minutes

4. Final Assembly and Baking (45 mins)
– Roll out puff pastry on floured surface
– Unwrap beef and place on pastry
– Fold pastry around beef, sealing edges with egg wash
– Score decorative pattern on top
– Brush with egg wash
– Bake at 400°F (200°C) for 40-45 minutes until golden

Key Details:

Total Time: 2 hours (Prep: 1 hour 15 mins | Cook: 45 mins)
🍽️ Servings: 6-8 people
🔥 Calories: ~650 per serving
⚙️ Equipment: Food processor, heavy skillet, baking sheet, meat thermometer, plastic wrap

Pro Tips & Variations:

– Use a meat thermometer to achieve perfect doneness (135°F for medium-rare)
– Let pastry thaw completely to prevent cracking
– Ensure mushroom mixture is completely dry to avoid soggy pastry
– Rest 10-15 minutes before cutting to prevent filling from spilling

Storage Instructions:

– Best served fresh
– Store leftovers in airtight container for up to 2 days
– Reheat in 350°F oven for 15-20 minutes
– Not recommended for freezing

Frequently Asked Questions:

Q: Can I prepare this in advance?
A: You can prepare up to the final pastry wrap 24 hours ahead. Keep refrigerated and apply egg wash just before baking.

Q: Why is my pastry soggy?
A: Ensure mushroom mixture is completely dry and beef is patted dry before assembly.

Q: What internal temperature should I aim for?
A: 125°F for rare, 135°F for medium-rare, 145°F for medium.