Beef Wellington recipe

Cooking Procedure

Step 1: 

• Sear the Beef Tenderloin Heat a skillet over medium-high heat and add olive oil. Season the beef with salt and pepper, then sear it in the hot pan for 2-3 minutes on each side until browned. 

• Once seared, remove the beef from the pan and brush it with Dijon mustard. Let it cool to room temperature before proceeding.

Step 2: 

• Prepare the Mushroom Duxelles In the same skillet, melt butter and sauté the onions and garlic until fragrant, about 2-3 minutes. 

• Add the mushrooms and thyme, cooking until the mushrooms release their moisture and it evaporates, about 10 minutes. 

• Stir in the wine or vermouth and cook until the mixture is thick and dry. Season with salt and pepper, and stir in the heavy cream. Set aside to cool.

Step 3: 

• Assemble the Beef Wellington On a sheet of plastic wrap, lay the prosciutto slices slightly overlapping. 

• Spread the cooled mushroom mixture over the prosciutto. 

• Place the beef on top and carefully roll it up in the prosciutto and mushrooms, making sure it’s tightly wrapped. 

• Refrigerate for 30 minutes to firm up.

Step 4: 

• Wrap in Puff Pastry Roll out the puff pastry on a floured surface. 

• Unwrap the beef from the plastic wrap and place it in the center of the pastry. 

• Fold the pastry around the beef, sealing the edges. 

• Brush the pastry with the egg wash and place the wrapped beef seam-side down on a baking sheet.

Step 5: 

• Bake the Beef Wellington Preheat your oven to 400°F. 

• Bake the Beef Wellington for 40-50 minutes or until the pastry is golden brown and the internal temperature of the beef reaches 120-125°F for medium-rare. 

• Let it rest for 10 minutes before slicing.

Best Way to Serve:

Beef Wellington is a dish that naturally stands on its own, but there are so many fantastic ways to elevate its presentation and flavor. First, slice the Wellington into thick, beautiful portions, showcasing the tender beef surrounded by the earthy mushroom duxelles and flaky pastry. Arrange each slice on a plate and drizzle with a rich red wine reduction or a creamy béarnaise sauce to add depth and richness.

Pair the Beef Wellington with simple yet elegant sides. A classic choice is creamy mashed potatoes, which complement the savory beef without overshadowing it. You could also serve roasted vegetables, such as carrots, Brussels sprouts, or parsnips, to add color and a touch of sweetness to the meal. For a refreshing contrast, a light green salad with a zesty vinaigrette is perfect for balancing the richness of the beef and pastry.

For a festive touch, garnish the plate with fresh herbs, like rosemary or thyme, to give it an added visual appeal. Serve with a full-bodied red wine, such as a Cabernet Sauvignon, which complements the richness of the beef and the earthy mushrooms.

There’s no denying that Beef Wellington is a showstopper, and preparing it at home is a gratifying experience that any cook can enjoy. With each layer of flavor, from the tender beef to the rich mushroom duxelles and flaky puff pastry, this dish will impress every guest at your table. The key to mastering Beef Wellington is patience and precision, but the results are well worth the effort. Whether it’s for a special holiday, a celebratory dinner, or simply a treat for yourself and your loved ones, Beef Wellington will elevate any occasion to extraordinary heights. Get ready to wow your guests with a meal that’s not only delicious but also an absolute feast for the eyes!