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Beef Wellington: A Detailed Guide

Beef Wellington is a luxurious dish, typically served on special occasions like holidays, birthdays, or festive celebrations. It involves wrapping a perfectly cooked beef tenderloin in a layer of duxelles (a finely chopped mushroom mixture), prosciutto, and puff pastry before baking it to golden perfection. The balance of tender beef, earthy mushrooms, savory prosciutto, and flaky pastry makes it an unforgettable dish.

This recipe will walk you through the entire process—from preparing the beef tenderloin to making duxelles, to assembling and baking the Wellington. Each step will be carefully explained, and I’ll offer tips and tricks to ensure your Beef Wellington turns out perfect!

Ingredients

For this recipe, we’re aiming for a medium-rare beef Wellington, though you can adjust cooking times to achieve your preferred level of doneness. Here’s what you’ll need:

For the Beef:

• 2-2.5 lbs (900g-1.1 kg) beef tenderloin (center cut)

• 2 tbsp olive oil (for searing)

• 1 tsp salt

• ½ tsp freshly ground black pepper

• 2 tbsp Dijon mustard (for coating the beef)

For the Duxelles (Mushroom Mixture):

• 1 lb (450g) fresh mushrooms (button, cremini, or a mix)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)

• 1 tbsp unsalted butter

• 1 tbsp olive oil

• Salt and pepper, to taste

• ½ cup dry white wine (optional)

For the Assembly:

• 12-16 slices of prosciutto (thinly sliced)

• 1 sheet of puff pastry (store-bought or homemade; about 12-14 inches square)

• 1 egg, beaten (for egg wash)

• 2 tbsp Dijon mustard (for coating prosciutto)

Optional:

• Fresh herbs like rosemary or thyme for garnish

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Step-by-Step Instructions

Step 1: Preparing the Beef Tenderloin

The beef tenderloin is the star of this dish, so you want to start with a quality cut. You should buy a whole piece of beef tenderloin, trim it of excess fat, and tie it into a uniform shape for even cooking. If you’re unfamiliar with this process, ask your butcher to do it for you.

1. Trim and Tie: Trim the tenderloin of excess fat and silverskin (a tough, silvery membrane). If you don’t feel comfortable doing this, a butcher can help. Then, tie the beef with butcher’s twine in a few places to ensure it maintains a consistent shape. This will also help it cook evenly.

2. Sear the Beef: In a large skillet, heat the olive oil over high heat. Season the beef tenderloin with salt and pepper. Once the oil is hot and shimmering, sear the beef on all sides until a deep, golden-brown crust forms—about 2-3 minutes per side. Don’t skip this step, as it will lock in the flavor and juices.

3. Coat with Mustard: After searing, remove the beef from the pan and let it cool slightly. Brush the entire surface of the beef with a thin layer of Dijon mustard. This will add flavor and help the duxelles stick later.

4. Chill the Beef: Place the beef in the fridge for at least 20 minutes to cool down completely. Chilling helps the beef maintain its shape during the next stages of preparation.

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Step 2: Making the Duxelles (Mushroom Mixture)

The duxelles is an essential component that adds richness and moisture to the Beef Wellington. It’s a finely chopped mushroom mixture cooked down to a flavorful paste.

1. Prepare the Mushrooms: Clean the mushrooms with a damp cloth and finely chop them (you can use a food processor to save time). The goal is to get them finely minced, so they cook down to a paste without too much moisture.

2. Cook the Duxelles: In a large skillet, heat the butter and olive oil over medium heat. Add the chopped onions and cook them until soft and translucent, about 5-7 minutes. Add the garlic and cook for another 1-2 minutes until fragrant.

3. Add the Mushrooms: Stir in the chopped mushrooms and cook them over medium heat until most of their moisture has evaporated, and the mixture becomes thick and paste-like. This process can take around 10-15 minutes, so be patient.

4. Deglaze the Pan (Optional): If you’re using wine, add the white wine to the pan now and let it reduce for 5 minutes. If you prefer not to use wine, you can skip this step and season the duxelles with salt, pepper, and thyme as desired.

5. Cool the Duxelles: Once the duxelles is done, remove it from the heat and let it cool to room temperature.

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Step 3: Wrapping the Beef with Prosciutto

The prosciutto helps to further insulate the beef and provides an additional layer of flavor. The saltiness of the prosciutto complements the richness of the beef and mushrooms.

1. Lay Out the Prosciutto: Lay a sheet of plastic wrap on a flat surface and arrange the prosciutto slices in a slightly overlapping pattern to form a rectangle large enough to wrap the beef completely. Typically, you’ll need about 12-16 slices of prosciutto.

2. Spread the Duxelles: Spread the cooled duxelles evenly over the prosciutto, leaving about an inch of space around the edges.

3. Wrap the Beef: Place the mustard-coated beef in the center of the prosciutto-mushroom layer. Use the plastic wrap to help you roll the prosciutto and mushrooms tightly around the beef. Tuck the ends in, so the beef is fully wrapped in a tight bundle. Chill this roll in the fridge for at least 20 minutes to firm up.

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Step 4: Enclosing the Beef in Puff Pastry

Now comes the final and most delicate part: wrapping the entire beef roll in puff pastry. This is where the flaky, golden crust forms.

1. Prepare the Puff Pastry: Roll out the puff pastry on a lightly floured surface to a size large enough to fully encase the beef. You should have about 12-14 inches of pastry, depending on the size of your beef tenderloin.

2. Wrap the Beef: Place the prosciutto-wrapped beef in the center of the puff pastry. Carefully fold the pastry over the beef, sealing all the edges. If the pastry doesn’t overlap enough, you can patch the seams with extra pastry dough.

3. Seal the Edges: Pinch the edges of the pastry together and press to seal, making sure no gaps remain. You can fold the excess pastry over the top or cut it off and seal it with a little water or egg wash. If you like, you can create a decorative pattern on top of the pastry by scoring it with a sharp knife.

4. Brush with Egg Wash: Brush the entire surface of the pastry with a beaten egg. This gives the Wellington its signature golden color and crisp texture. You can also chill the wrapped Wellington for about 15 minutes in the fridge before baking.

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Step 5: Baking the Beef Wellington

Now, you’re ready to bake! The key to a perfect Beef Wellington is the timing of the bake, ensuring that the beef remains medium-rare while the pastry crisps up to perfection.

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Place a baking sheet lined with parchment paper or a silicone baking mat on a rack in the center of the oven.

2. Bake the Wellington: Place the prepared Wellington on the baking sheet and bake for about 40-45 minutes. The pastry should be golden brown and crispy. If you’re unsure of the internal temperature, use a meat thermometer. For medium-rare beef, it should read around 120°F (49°C) when you check the temperature in the center of the Wellington.

3. Rest the Wellington: Once the Beef Wellington is done, remove it from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute inside the beef.

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Step 6: Serving and Enjoying

Slice the Beef Wellington carefully with a sharp knife to preserve the beautiful layers of pastry, prosciutto, mushrooms, and beef. Serve it with a side of roasted vegetables, mashed potatoes, or a simple green salad.

For a final touch, garnish the dish with a few sprigs of fresh thyme or rosemary, and maybe even drizzle a little red wine reduction sauce over the top if you’re feeling fancy.

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Pro Tips for Success

• Choose Quality Beef: Since beef tenderloin is the star of the dish, choose the highest quality cut you can afford. Grass-fed or organic beef will yield superior flavor.

• Don’t Rush the Duxelles: Cooking the mushrooms down to