Classic Beef Wellington Recipe

A timeless classic, beef Wellington creates a stunning focal point with airy puff pastry, a savoury mushroom duxelle, and delicate beef fillet. This dish is guaranteed to wow your guests and leave them talking about your culinary prowess, whether you're hosting a dinner party or commemorating a special event. Tools Required: A sharp blade A cutting board Cooking pan and pastry brush A rolling pin A baking sheet A small saucepan (for sauce) and parchment paper Nutritional Information (Per Serving): Calories: 650 Protein: 36g Carbohydrates: 40g Fiber: 3g Fat: 36g Saturated Fat: 15g Sodium: 750mg Pro Tip: Before encasing the meat in prosciutto and mushrooms, lightly coat it with chicken liver pâté to add more flavour. For a very decadent feast, serve your beef Wellington with creamy mashed potatoes and roasted veggies.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Get the beef tenderloin ready by:

Step 2

Use salt and pepper to season the beef. In a skillet, heat the olive oil over high heat. Sear the beef for two to three minutes on each side, or until browned. Take it out of the skillet and let it to cool.

Step 3

Melt the butter:

Step 4

In the same skillet over medium heat to make the mushroom duxelles. Add the thyme, garlic, and finely sliced mushrooms. Cook until the mushrooms create a thick paste and release their moisture. Allow it to cool.

Step 5

Put the Wellington together:

Step 6

On a level surface, spread a large piece of cling film. Lay the pieces of prosciutto on the cling film, overlapping them just a little.

Step 7

Evenly distribute the mushroom duxelles on top of the prosciutto. Cover with the seared beef and drizzle with Dijon mustard.

Step 8

Tightly wrap the meat and prosciutto in cling film, then place it in the refrigerator for 20 minutes.

Step 9

On a surface dusted with flour, roll out the puff pastry. Place the meat on the pastry after removing it from the cling film. Tightly seal the edges of the pastry after wrapping it around the steak. After trimming off any extra pastry, brush with beaten egg.

Step 10

Turn the oven:

Step 11

To 200°C (400°F) to bake the Wellington. Put the Wellington onto a parchment paper-lined baking sheet. Bake for 35 to 40 minutes, or until the pastry is golden brown and the beef's internal temperature reaches the doneness you want (for medium-rare, that's 54°C/130°F).

Step 12

Make the optional red wine sauce:

Step 13

Saute the shallot in butter in a small saucepan until it becomes tender. Simmer the beef stock and red wine until they are cut in half. Serve the sauce with the Wellington after straining it.

Step 14

Rest and serve:

Step 15

Before slicing, give the Wellington ten minutes to rest. Serve with your preferred side dishes and the red wine sauce.

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