Description
This Beef Wellington recipe is my modern take on the classic British dish. It features a juicy beef tenderloin wrapped in prosciutto, a flavorful mushroom duxelles, and golden puff pastry. My unique twist includes a hint of truffle oil in the mushroom duxelles, adding a subtle layer of luxurious depth to the dish. Perfect for special occasions, this recipe will impress your guests with its combination of tender beef, crisp pastry, and rich flavors.
Equipment
- Large skillet
- Food processor
- Plastic wrap
- Parchment paper
- Baking sheet
- Meat thermometer
- Pastry brush
Ingredients
Units
Scale
For the Beef:
- 2 to 3-pound beef tenderloin (center-cut)
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
For the Mushroom Duxelles:
- 1 pound mushrooms (button, cremini, or shiitake), finely chopped
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 tablespoon truffle oil (optional)
- 1 teaspoon fresh thyme leaves (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly:
- 8 to 10 thin slices of prosciutto
- 1 pound puff pastry (thawed, if frozen)
- 1 large egg, lightly beaten (for egg wash)
- Flour (for dusting)
Optional Red Wine Sauce:
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 1/2 cup red wine
- 1/2 cup beef stock
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
Instructions
- Prepare the Beef:
- Season the beef tenderloin with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the beef on all sides for 2-3 minutes per side until browned.
- Remove from skillet and brush with Dijon mustard. Allow to cool.
- Make the Mushroom Duxelles:
- In a food processor, finely chop the mushrooms, shallots, and garlic.
- Melt butter in the same skillet over medium heat.
- Add the mushroom mixture and cook, stirring often, until most of the moisture has evaporated (8-10 minutes).
- Stir in truffle oil, thyme, salt, and pepper. Let cool.
- Assemble the Wellington:
- Lay plastic wrap on a flat surface. Arrange prosciutto slices on top, slightly overlapping to form a rectangle.
- Spread the mushroom duxelles evenly over the prosciutto.
- Place the seared beef in the center. Use the plastic wrap to roll the prosciutto and duxelles around the beef into a tight log. Chill for 30 minutes.
- Wrap in Puff Pastry:
- Preheat oven to 400°F (200°C).
- Roll out puff pastry on a floured surface to a rectangle large enough to cover the beef.
- Remove beef from the plastic wrap and place it in the center of the pastry.
- Brush the edges of the pastry with egg wash. Fold the pastry over the beef, sealing the edges. Trim any excess pastry.
- Place seam-side down on a parchment-lined baking sheet.
- Brush the pastry with more egg wash and score the top with a sharp knife.
- Bake:
- Bake in the preheated oven for 25-30 minutes until golden brown and the internal temperature of the beef reaches 125°F (52°C) for medium-rare.
- Let rest for 10 minutes before slicing.
- Optional Red Wine Sauce:
- In a small saucepan, melt butter and sauté shallots until softened.
- Deglaze with red wine and reduce by half.
- Add beef stock and simmer. Stir in cornstarch mixture to thicken. Strain and serve warm with the Beef Wellington.
Notes
Adding truffle oil to the mushroom duxelles elevates this Beef Wellington recipe with a touch of luxury that complements the earthy mushrooms and buttery puff pastry. This small change makes the recipe stand out without overwhelming the classic flavors.
Nutrition
- Serving Size: 1 Serving
- Calories: 720
- Fat: 45g
- Carbohydrates: 35g
- Protein: 42g