Beef Wellington

Name: Beef Wellington
Prep time: 1 h
Total time: 4 h 20 min
Yield: 6 - 8 serving(s)
Ingredients: 1 1/2 lb. cremini or button mushrooms; 3 shallots, peeled and chopped; 3 tbsp. olive oil; 4 garlic cloves, finely chopped; 1 tbsp. chopped fresh thyme leaves; 1 1/2 tsp. salt; 1/2 tsp. ground black pepper; 1/4 c. chopped fresh parsley; 2 1/2 lb. center cut beef tenderloin (about 10-12" long); 2 tsp. salt; 1 tsp. black pepper; 2 tbsp. olive oil; 2 tbsp. whole grain mustard; 4 oz. thinly sliced prosciutto; All-purpose flour, for surface; 1 17 oz package puff pastry, thawed; 1 egg, beaten

It's not as hard as it looks!

By Lauren Miyashiro; Recipe by Sloane LaytonUpdated: Feb 12, 2024

3 Ratings

Jump to recipe

Danielle Daly

Yields:

6 - 8 serving(s)

Prep Time:

1 hr

Total Time:

4 hrs 20 mins

If you're looking for an impressive and hearty main dish for Christmas, look no further than Beef Wellington. Featuring buttery, flaky puff pastry, tangy mustard, salty prosciutto, earthy mushrooms and super-tender beef, it's a classic for a reason.

Why is Beef Wellington so hard?

The presentation can look intimidating, but if you give yourself plenty of time, read all the instructions (twice!), and take it one step at a time, you're on the road to success. Here are some helpful tips to ease the process along the way:

Ask your butcher to trim and tie the tenderloin for you.
A food processor makes quick work of chopping the mushrooms and shallots.
It’s very important to cook all the moisture out of the mushrooms to avoid a soggy pastry. The mushroom mixture can be made up to one day in advance and chilled in an airtight container.
When slicing the finished Beef Wellington, use a serrated knife for clean cuts.

Is there a difference between beef tenderloin and filet mignon?

Beef tenderloin is lean and tender cut of beef. Filet mignon is a cut, typically sold as thick steaks, that comes from beef tenderloin.

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Ingredients

For the mushroom mixture:

1 1/2 lb.
cremini or button mushrooms
3
shallots, peeled and chopped
3 Tbsp.
olive oil
4
garlic cloves, finely chopped
1 Tbsp.
chopped fresh thyme leaves
1 1/2 tsp.
salt
1/2 tsp.
ground black pepper
1/4 cup
chopped fresh parsley

For the beef wellington:

2 1/2 lb.
center cut beef tenderloin (about 10-12" long)
2 tsp.
salt
1 tsp.
black pepper
2 Tbsp.
olive oil
2 Tbsp.
whole grain mustard
4 oz.
thinly sliced prosciutto
All-purpose flour, for surface
1
17 oz package puff pastry, thawed
1
egg, beaten

Directions

1. Step 1For the mushroom mixture: In the bowl of a food processor, in two batches, pulse the mushrooms and shallots, until finely chopped, 12 to 15 times, stopping occasionally to scrape the sides of the bowl.
2. Step 2Heat the olive oil in a large skillet over medium heat. Add the mushroom mixture. Cook, stirring often, until tender, beginning to brown and any moisture in the skillet has evaporated, 25 to 30 minutes. Add the garlic, thyme, salt and pepper. Cook, stirring often, for 1 minute. Stir in the parsley and remove from the heat. Let cool to room temperature, at least 30 minutes.
3. Step 3For the Beef Wellington: Sprinkle the beef tenderloin all over with salt and pepper. In a large skillet over medium-high, heat the oil. Cook the beef tenderloin, turning occasionally, until browned on all sides, 10 to 12 minutes total. Remove the tenderloin from the skillet and set aside to cool for 30 minutes. Remove and discard the twine.
4. Step 4On a clean work surface, overlap 2-3 pieces of plastic wrap to form a 22 x 18-inch rectangle. Lay the prosciutto slices on the plastic wrap, slightly overlapping each slice to form a 13 x 10 -inch rectangle in the center of the plastic wrap. Spread the cooled mushroom mixture evenly over the prosciutto. Rub the beef tenderloin all over with mustard and arrange lengthwise along the bottom third of the prosciutto rectangle. Using the plastic wrap as a guide, roll the beef tenderloin in the mushroom covered prosciutto to form a log. Wrap tightly in plastic wrap and chill at least 1 hour or up to 4 hours.
5. Step 5Preheat the oven to 425°F. On a lightly floured surface, slightly overlap the 2 sheets of puff pastry and roll into a 15x12 -inch rectangle. Lightly brush the top third of a long side of the pastry with egg. Remove the plastic wrap from the beef tenderloin log and place the log lengthwise in the center of the puff pastry. Fold to completely seal the log in pastry, brushing any folds with egg to help them stick together and seal.
6. Step 6Place the pastry wrapped tenderloin, seam side down, on a parchment-lined rimmed baking sheet. Brush the log lightly with the remaining egg. Using a small knife, cut 3 (1-inch) slits in the puff pastry to allow steam to escape.
7. Step 7Bake the Beef Wellington until the puff pastry is golden brown and a meat thermometer inserted in the center registers 120°F for medium-rare, 40 to 50 minutes, tenting with foil to prevent excess browning if needed. Remove from the oven and let rest at room temperature for about 15 minutes before serving.