Elegant and Flavorful Beef Wellington

Beef Wellington is a classic centerpiece that brings elegance to any dinner table. This dish combines a tender, perfectly cooked beef tenderloin with a savory mushroom duxelles and rich puff pastry, creating a flavor-packed and visually stunning meal. Ideal for holidays, special occasions, or weekend feasts, it’s easier to make than you might think. Save this recipe for an unforgettable dinner that will impress your guests with both taste and presentation.

Why You’ll Love This Recipe

• Show-stopping presentation that impresses every guest
• Juicy, tender beef with rich mushroom duxelles
• Golden, buttery puff pastry encasing savory flavors
• Perfect for holidays, celebrations, or special family dinners
• Can be prepared ahead and baked just before serving
• Pairs beautifully with sauces, roasted vegetables, and sides

Ingredients

• Beef tenderloin (center-cut)
• Salt and black pepper
• Olive oil or vegetable oil
• Mushrooms, finely chopped (duxelles)
• Shallots, finely chopped
• Garlic, minced
• Fresh thyme
• Dijon mustard
• Puff pastry sheets
• Prosciutto slices
• Egg, beaten (for egg wash)

Step-by-Step Instructions

1. Season the beef tenderloin generously with salt and pepper. Sear all sides in hot oil until browned, then cool slightly.
2. Prepare the mushroom duxelles: sauté mushrooms, shallots, garlic, and thyme until moisture evaporates and mixture is paste-like. Cool.
3. Spread Dijon mustard over the seared beef.
4. Lay out prosciutto slices on plastic wrap, spread mushroom duxelles on top, and place beef in the center.
5. Roll the prosciutto and mushroom mixture around the beef tightly using the plastic wrap, then chill for 15–30 minutes.
6. Roll out puff pastry and wrap the beef, sealing edges and trimming excess. Brush with egg wash.
7. Chill wrapped Wellington for 15 minutes, then score the top lightly with a knife.
8. Bake in a preheated 400°F (200°C) oven for 25–35 minutes, until pastry is golden and beef reaches desired doneness.
9. Rest for 10–15 minutes before slicing. Serve with sauce or roasted vegetables.

Tips & Variations

• Use a meat thermometer to ensure perfect doneness: 125°F for rare, 135°F for medium-rare.
• Make ahead: Assemble Wellington up to 24 hours in advance; bake just before serving.
• Add a layer of pâté or foie gras under the mushroom duxelles for traditional flavor.
• Substitute prosciutto with thinly sliced ham if preferred.
• Use gluten-free puff pastry for a gluten-free version.

Storage & Freezer Instructions

• Store leftover Beef Wellington in an airtight container for up to 2 days.
• Reheat gently in the oven to maintain pastry texture.
• Wrap unbaked or fully cooked Wellington tightly in plastic and foil.
• Freeze for up to 1 month.
• Thaw in the refrigerator overnight before baking or reheating.

Serving & Pairing Ideas

• Serve with mushroom sauce
• Pair with roasted vegetables like asparagus, carrots, or Brussels sprouts
• Accompany with creamy mashed potatoes or garlic herb potatoes
• Add a light side salad for a balanced plate

Frequently Asked Questions

Can I prepare Beef Wellington ahead of time?

Yes! You can assemble it completely and refrigerate for up to 24 hours. Bake just before serving for best results.

What cut of beef is best for Wellington?

A center-cut beef tenderloin or filet mignon works best due to its tenderness and uniform shape.

How do I prevent soggy puff pastry?

Ensure mushroom duxelles is cooked until moisture evaporates and chill the wrapped beef before baking. A hot oven also helps pastry remain crisp.

Can I freeze Beef Wellington?

Yes. Wrap tightly and freeze either unbaked or fully cooked. Thaw overnight in the refrigerator before baking or reheating.

Ready to Make It?

This Beef Wellington recipe transforms a simple beef tenderloin into an elegant, flavorful centerpiece that will wow your family and guests. With tender beef, savory mushroom duxelles, and golden puff pastry, it’s a dish worth saving for your next holiday or special dinner.

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