Classic Beef Wellington Recipe

Experience the elegance of a Classic Beef Wellington, a dish that embodies the perfect blend of flavors and textures. This iconic recipe features a tender beef fillet wrapped in layers of savory mushroom duxelles and prosciutto, all encased in a golden, flaky puff pastry. Whether you're hosting a dinner party or looking to impress your loved ones, this Beef Wellington recipe is sure to elevate any dining experience.

Begin by selecting a high-quality beef fillet, ensuring it is adequately trimmed and prepared for even cooking. The secret to a successful Beef Wellington lies in the meticulous preparation of its components. Start by creating a rich mushroom duxelles, finely chopping mushrooms and sautéing them with shallots, garlic, and herbs until the mixture is fragrant and dry. This umami-packed layer not only adds depth to the dish but also helps to keep the pastry from becoming soggy.

Next, lay thin slices of prosciutto over a sheet of puff pastry, spreading the mushroom duxelles evenly on top. Carefully place the seasoned beef fillet at the center, rolling the pastry tightly to enclose the meat completely. For an added touch of luxury, you may choose to brush the beef with a layer of foie gras or pâté before wrapping it in the pastry.

Bake the Beef Wellington until the pastry is golden brown and the beef reaches your desired level of doneness. Allow it to rest briefly before slicing, ensuring each piece reveals the beautiful layers within. Serve with a rich red wine sauce or a side of seasonal vegetables for a meal that is as visually stunning as it is delicious. With this Classic Beef Wellington Recipe, you'll master a dish that is both timeless and impressive.

Ingredients :

Instructions :

Notes :

• Use a meat thermometer to ensure the beef reaches the desired doneness (e.g., 125°F for rare, 135°F for medium rare, 145°F for medium).
• If you prefer not to use prosciutto, substitute with turkey slices for a non-pork option.
• Ensure the beef tenderloin is at room temperature before searing for even cooking.
• Finely chop the cremini mushrooms to ensure they cook evenly and release moisture properly.
• Use parchment paper to prevent the puff pastry from sticking to the baking sheet.
• Let the mushroom mixture cool completely to prevent the puff pastry from becoming soggy.
• Be gentle when rolling the beef in puff pastry to avoid tearing the pastry.
• Use a sharp knife to cut slits in the pastry for steam to escape, preventing the pastry from becoming soggy.
• Brush egg wash evenly over the puff pastry to achieve a golden brown finish.
• Allow the Beef Wellington to rest for 10 minutes to redistribute the juices before slicing.
• When searing the beef, ensure the skillet is hot to achieve a good sear and lock in the juices.
• Chill the wrapped beef to firm up the layers, making it easier to wrap in puff pastry.
• Thaw puff pastry sheets in the refrigerator to prevent them from becoming too soft and sticky.
• Use heavy-duty aluminum foil to securely wrap the beef, keeping it in shape during chilling.
• Adjust salt and pepper to taste, considering dietary restrictions or preferences.
• Use all-purpose flour sparingly to prevent the puff pastry from sticking when rolling.
• Substitute olive oil with a neutral oil if preferred for searing the beef.

Tips :

• Use a meat thermometer to check the internal temperature of the beef for precise doneness
• Ensure the beef tenderloin is at room temperature before searing for even cooking
• Pat the beef dry with paper towels before seasoning to help achieve a good sear
• Use a food processor to finely chop the mushrooms for a smoother mixture
• Ensure the mushroom mixture is completely dry to prevent soggy pastry
• Allow the mushroom mixture to cool completely to avoid melting the mustard and affecting the pastry
• If using turkey slices, ensure they are thin and overlap well to encase the beef properly
• Chill the wrapped beef to help the flavors meld and make handling easier
• Roll the puff pastry gently to avoid tearing, and ensure it's large enough to cover the beef
• Use cold puff pastry to prevent it from becoming sticky and difficult to work with
• Press the puff pastry seams firmly to ensure a good seal and prevent leaks
• Use the egg wash generously for a glossy, golden finish on the pastry
• Allow the Beef Wellington to rest to let the juices redistribute and make slicing easier
• Make slits in the pastry large enough to ensure steam can escape and prevent a soggy crust
• Line the baking sheet with parchment paper to prevent sticking and make cleanup easier