This iconic British dish features a tender center-cut beef fillet coated in a luxurious mushroom duxelles and wrapped in crispy puff pastry, creating an elegant main course that's perfect for special occasions. The contrast between the golden, flaky pastry exterior and the succulent, rare beef interior makes every bite absolutely divine. With its restaurant-quality presentation, Beef Wellington is sure to impress even the most discerning dinner guests.
⏱️110 min
📊Hard
👥4 servings
🍽️Main
meatfestive
Ingredients
800 gbeef fillet center-cut
400 gmushrooms finely chopped
2 piecesshallots minced
3 piecesgarlic cloves minced
320 gpuff pastry sheet
150 gpâté or liver spread
8 piecesprosciutto slices
4 tbspolive oil
2 tbspfresh thyme
1 pieceegg yolk
1 tspsalt and black pepper
Instructions
1SEAR THE BEEF FILLET: Pat the beef fillet completely dry with paper towels and season generously with salt and pepper on all sides. Heat 3 tablespoons of olive oil in a large skillet over high heat until it's smoking hot. Sear the beef for 2-3 minutes on each side until a golden-brown crust forms, then sear the two ends for 1 minute each. This locks in the juices and creates a beautiful exterior. Remove the beef and let it cool completely on a plate, then brush with Dijon mustard on all sides.
2PREPARE THE MUSHROOM DUXELLES: Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sauté the minced shallots and garlic for 2 minutes until fragrant and softened. Add the finely chopped mushrooms and cook for 8-10 minutes, stirring frequently, until all the moisture has evaporated and the mixture is thick and paste-like. Season with salt, pepper, and fresh thyme, then cook for another 2 minutes. Spread the duxelles on a plate and refrigerate for 15 minutes until cool enough to handle.
3WRAP WITH PROSCIUTTO AND PÂTÉ: Lay out a large piece of plastic wrap and arrange the 8 prosciutto slices in a slightly overlapping rectangle, about 10 inches by 8 inches. Spread a thin, even layer of pâté across the prosciutto, then distribute the cooled mushroom duxelles in a layer on top. Place the cooled beef fillet in the center of the mixture and carefully roll the prosciutto around it using the plastic wrap to help you, ensuring the beef is completely covered and the seams are sealed underneath.
4WRAP IN PUFF PASTRY: Remove the beef from the plastic wrap and place it on a lightly floured surface. Roll out the puff pastry sheet to about 12 inches by 10 inches, then place the beef in the center. Brush the edges of the pastry with beaten egg yolk, then fold one long side over the beef and seal it, folding the short ends underneath and over. Trim any excess pastry and seal all edges carefully, ensuring no gaps where steam can escape.
5PREPARE FOR BAKING: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the wrapped beef on the prepared baking sheet seam-side down. Brush the entire pastry surface with beaten egg yolk mixed with 1 teaspoon of water to create a beautiful golden sheen. If desired, score the pastry decoratively with a sharp knife, making light cuts in a crosshatch or herringbone pattern, being careful not to cut through to the filling.
6BAKE TO PERFECTION: Place the Beef Wellington in the preheated oven and bake for 35-45 minutes, depending on your desired doneness. For medium-rare, the internal temperature should reach 125-130°F (52-54°C) when measured with a meat thermometer inserted into the thickest part of the beef, but not touching the pastry. The pastry should be golden brown and crispy, and if it's browning too quickly, tent loosely with foil during the final 15 minutes of cooking.
7REST AND SERVE: Remove the Beef Wellington from the oven and let it rest on a warm cutting board for 8-10 minutes before slicing. This crucial resting period allows the juices to redistribute throughout the meat, ensuring moist, tender slices. Cut with a sharp knife using gentle sawing motions, and serve immediately on warm plates with red wine reduction and seasonal vegetables such as roasted potatoes and green beans.