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Beef Wellington

Perfect Beef Wellington Recipe: 5 Secrets for Flawless Results

A classic dish featuring beef tenderloin wrapped in puff pastry with mushroom duxelles and prosciutto.

  • Total Time: 1 hour 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 (2 lb) beef tenderloin
  • 1 tbsp olive oil
  • 8 oz mushrooms, finely chopped
  • 2 tbsp butter
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 2 tbsp fresh thyme, chopped
  • 4 slices prosciutto
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Season beef with salt and pepper. Sear in olive oil until browned on all sides. Let cool.
  3. Cook mushrooms, shallots, garlic, and thyme in butter until dry. Season and let cool.
  4. Lay out prosciutto on plastic wrap. Spread mushroom mixture over it, then place beef on top.
  5. Roll tightly in plastic wrap and refrigerate for 15 minutes.
  6. Roll out puff pastry. Unwrap beef and place in the center. Fold pastry over, sealing edges.
  7. Brush with beaten egg and bake for 35-40 minutes until golden.
  8. Rest for 10 minutes before slicing.

Notes

  • Chill the wrapped beef before baking for a crispier pastry.
  • Use a sharp knife to slice for clean cuts.
  • Serve with a red wine reduction for extra flavor.
  • Author: Janet D. Evans
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: British
  • Diet: Low Lactose

Nutrition

  • Serving Size: 1 slice
  • Calories: 650
  • Sugar: 2g
  • Sodium: 450mg
  • Fat: 45g
  • Saturated Fat: 15g
  • Unsaturated Fat: 25g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 40g
  • Cholesterol: 150mg

Keywords: Beef Wellington, tenderloin, puff pastry, gourmet