Description
Succulent beef wellington brings classic British elegance to fine dining with luxurious layers of tender beef, rich mushroom duxelles, and golden puff pastry. Culinary mastery meets gourmet indulgence when you craft this impressive centerpiece for special occasions.
Ingredients
Scale
Main Protein:
- 1 pound (1 lb) beef tenderloin
- 4 slices Parma ham or prosciutto
Seasonings and Binding Ingredients:
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons yellow mustard
- 2 large egg yolks
- Flaky salt (optional)
Pastry and Filling:
- 1 pound (1 lb) mushrooms
- 1 sheet puff pastry, thawed
Instructions
- Preheat the oven to a precise 400°F, ensuring an even cooking environment for the classic beef wellington.
- Pat the beef tenderloin dry, then generously season with salt and pepper; quickly sear in a scorching hot pan to lock in rich flavors, creating a beautiful caramelized exterior.
- Allow the seared meat to cool completely, then liberally brush with sharp dijon mustard, which will enhance the overall taste profile.
- Finely mince mushrooms and sauté in a dry skillet until moisture evaporates, concentrating their earthy essence; let cool to room temperature.
- Layer prosciutto on plastic wrap, spread the cooled mushroom mixture evenly, then carefully wrap the mustard-coated beef, creating a tight cylindrical shape; refrigerate for 20 minutes to set.
- Roll out puff pastry on a lightly floured surface, ensuring an even thickness; delicately encase the prepared beef bundle, sealing edges with a whisked egg wash.
- Chill the wrapped wellington for 5-10 minutes to stabilize the pastry, then brush again with egg yolk for a stunning golden finish.
- Transfer to a baking sheet and roast in the preheated oven for 25-35 minutes, aiming for a golden-brown crust and an internal temperature of 125-130°F for medium-rare.
- Remove from oven and let rest for 10 minutes, allowing juices to redistribute, then slice and serve immediately for maximum flavor and presentation.
Notes
- Pick high-quality beef tenderloin for the most tender and flavorful result.
- Use a meat thermometer to ensure precise doneness and avoid overcooking the expensive cut.
- Pat beef completely dry before searing to achieve a perfect golden-brown crust without steaming.
- Allow each layer (mushrooms, ham, beef) to cool thoroughly to prevent soggy pastry and maintain crisp texture.
- Chill the wrapped beef helps set the shape and prevents pastry from becoming greasy during baking.
- Select a sturdy puff pastry that can hold its structure and create a crisp, flaky exterior.
- For gluten-free version, replace traditional puff pastry with gluten-free pastry dough.
- Vegetarian alternative can swap beef with portobello mushroom or dense roasted vegetable Wellington.
- Prep Time: 40-45 min
- Cook Time: 25-35 min
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 572 kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 36 g
- Saturated Fat: 10 g
- Unsaturated Fat: 24 g
- Trans Fat: 0.3 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 160 mg