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Beef Wellington Recipe: Easy Steps for Perfect Elegant Dinner

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This Beef Wellington recipe features tender beef tenderloin wrapped in savory mushroom duxelles, salty prosciutto, and buttery puff pastry for an elegant, show-stopping dinner. With approachable steps and simple ingredients, it’s perfect for celebrations and special occasions.

Ingredients

Scale
  • 2 lbs (900g) center-cut beef tenderloin, trimmed
  • Kosher salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 12 oz (340g) cremini or button mushrooms, finely chopped
  • 2 medium shallots, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp fresh thyme leaves
  • 2 tbsp unsalted butter
  • 2 tbsp dry sherry or white wine
  • Kosher salt and black pepper, to taste
  • 8–10 thin slices prosciutto
  • 1 sheet (about 8 oz/225g) puff pastry, thawed if frozen
  • 1 egg yolk, beaten with 1 tbsp water (for egg wash)
  • All-purpose flour, for dusting
  • Flaky sea salt (optional garnish)
  • Fresh parsley or thyme sprigs (optional garnish)

Instructions

  1. Pat beef tenderloin dry with paper towels. Season generously with kosher salt and black pepper.
  2. Heat olive oil in a heavy skillet over high heat. Sear beef on all sides until deep golden brown (2-3 minutes per side). Remove to a plate and let cool completely.
  3. Pulse mushrooms, shallots, and garlic in a food processor until finely chopped.
  4. Melt butter in the skillet over medium heat. Add mushroom mixture and thyme. Sauté until moisture evaporates (8-10 minutes) and mixture resembles a thick paste.
  5. Stir in sherry or white wine, cook until dry. Season with salt and pepper. Cool completely.
  6. On a large sheet of plastic wrap, lay out prosciutto slices, overlapping to form a rectangle longer than the beef.
  7. Spread cooled duxelles evenly over prosciutto. Place cooled beef in the center. Using the wrap, roll tightly into a log, fully encasing the beef in prosciutto and mushrooms. Twist ends of plastic wrap to seal. Chill for 30 minutes.
  8. On a lightly floured surface, roll out puff pastry into a rectangle big enough to fully wrap the beef (about 1/8-inch thick).
  9. Unwrap beef from plastic. Place on pastry. Brush pastry edges lightly with egg wash.
  10. Fold pastry over beef, sealing edges underneath. Trim excess if needed.
  11. Wrap pastry-covered beef in plastic wrap and chill for 15-20 minutes.
  12. Preheat oven to 425°F (220°C). Unwrap and place Wellington seam-side down on a parchment-lined baking sheet.
  13. Brush with egg wash. Decorate with pastry scraps if desired.
  14. Bake for 40-45 minutes, or until pastry is deep golden and an instant-read thermometer inserted into the center of the beef reads 125°F (52°C) for medium-rare.
  15. Let Wellington rest for 10-15 minutes before slicing. Slice with a sharp knife into thick pieces. Sprinkle with flaky salt and garnish with fresh herbs.

Notes

For best results, keep all components cold before assembly. Cook mushroom duxelles until very dry to prevent soggy pastry. Use an instant-read thermometer for perfect doneness. You can assemble up to the pastry wrapping step and chill overnight for make-ahead convenience. For gluten-free, use gluten-free puff pastry. Vegetarian adaptation: substitute beef with roasted cauliflower and skip prosciutto.

Nutrition

Keywords: beef wellington, holiday dinner, elegant dinner, puff pastry, mushroom duxelles, prosciutto, special occasion, easy beef wellington, classic beef wellington, entertaining

Find it online: https://katedishes.com/beef-wellington-recipe-easy-steps-for-perfect-elegant-dinner/