Classic Beef Wellington Recipe

Introduction

Beef Wellington is a classic and elegant dish that combines tender filet mignon with a savory mushroom duxelles, all wrapped in crispy puff pastry. Perfect for special occasions, this recipe offers a deliciously impressive centerpiece your guests will love.

Ingredients

• 10 ounces mushrooms (white or brown)
• 2 filet mignons (1 ½ inches thick)
• ½ teaspoon kosher salt (divided)
• ¼ teaspoon black pepper
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 2 tablespoons finely diced shallot
• 1 clove garlic (minced)
• ⅛ teaspoon dried thyme leaves
• 1 tablespoon cooking sherry
• 4 slices prosciutto
• 2 teaspoons Dijon mustard
• 1 sheet puff pastry (thawed)
• 1 large egg (lightly beaten)

Instructions

1. Step 1: Finely chop the mushrooms or pulse them in a food processor until finely minced.
2. Step 2: Pat the steaks dry and season with ¼ teaspoon kosher salt and black pepper.
3. Step 3: Heat the vegetable oil in a medium skillet over medium-high heat. Add the steaks and brown for 2 minutes per side. Remove from the pan and place in the refrigerator to keep cool.
4. Step 4: Reduce the skillet heat to medium. Add butter and shallot, cooking until the shallot softens, about 3 minutes.
5. Step 5: Add garlic, mushrooms, ¼ teaspoon kosher salt, and thyme leaves. Cook until the mushrooms release their liquid, then increase heat to medium-high and cook until the liquid evaporates. Add sherry and cook until it evaporates. Remove from heat and transfer mixture to a bowl to cool completely.
6. Step 6: Lay 2 slices of prosciutto in the center of a sheet of plastic wrap. Spread half of the cooled mushroom mixture over the prosciutto and press into a disc shape.
7. Step 7: Dab the steaks dry again and brush with Dijon mustard. Place each steak on top of the mushroom discs. Wrap the prosciutto around the steaks and seal tightly with the plastic wrap. Repeat for second steak and refrigerate for at least 90 minutes.
8. Step 8: Preheat the oven to 425°F when ready to bake.
9. Step 9: Roll out the puff pastry and cut two 8×8-inch squares. Reserve any extra pastry for decoration. Remove the plastic wrap from the steaks and place them prosciutto-side down in the center of each pastry square.
10. Step 10: Fold the four corners of the pastry inward, overlapping slightly to seal, trimming excess dough to prevent sogginess. Pull in the overhanging dough points, trim as needed, and pinch to seal securely.
11. Step 11: Place the wrapped steaks seam side down on a parchment-lined baking pan.
12. Step 12: Whisk the egg and brush it evenly over the pastry surface.
13. Step 13: Bake for 18-23 minutes, or until the internal temperature of the steak reaches 115-120°F for medium-rare. Remove from oven and transfer to a wire rack to rest for 10-15 minutes before serving.

Tips & Variations

• Use a meat thermometer to ensure perfect doneness without overcooking.
• Substitute cremini mushrooms for a richer flavor in the duxelles.
• For extra flavor, add a thin layer of pâté or foie gras between the steak and mushrooms.
• Make ahead by assembling and refrigerating steaks wrapped in pastry for up to 4 hours before baking.

Storage

Store leftover Beef Wellington covered in the refrigerator for up to 2 days. Reheat gently in a 350°F oven for 10-15 minutes to maintain crispness. Avoid microwaving to prevent soggy pastry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef instead of filet mignon?

Filet mignon is preferred for its tenderness, but you can use other tender cuts like sirloin or ribeye. Keep in mind cooking times and thickness may vary.

How do I know when the Beef Wellington is done?

The best way is to use an instant-read thermometer. Aim for 115-120°F for medium-rare inside. The puff pastry should be golden and crisp.

Classic Beef Wellington Recipe

Print Recipe

★★★★★

4.9 from 533 reviews

This classic Beef Wellington recipe features tender filet mignon steaks wrapped in a savory mushroom duxelles and prosciutto, all encased in flaky puff pastry. Pan-seared steaks are chilled, then wrapped and baked to perfection, making for an impressive, elegant main dish perfect for special occasions or dinner parties.

• Author: Isabella
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 15 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

For the Mushrooms and Filling

• 10 ounces mushrooms (white or brown), finely chopped or pulsed in a food processor
• 1 tablespoon butter
• 2 tablespoons finely diced shallot
• 1 clove garlic, minced
• ⅛ teaspoon dried thyme leaves
• 1 tablespoon cooking sherry
• ¼ teaspoon kosher salt (for mushrooms)

For the Steaks

• 2 filet mignons (1 ½ inches thick)
• ½ teaspoon kosher salt (divided)
• ¼ teaspoon black pepper
• 1 tablespoon vegetable oil
• 4 slices prosciutto
• 2 teaspoons Dijon mustard

For Assembly

• 1 sheet puff pastry (thawed)
• 1 large egg (lightly beaten)

Instructions

1. Prepare the Mushroom Duxelles: Finely chop the mushrooms or pulse them in a food processor until finely minced. Set aside.
2. Season the Steaks: Pat the filet mignons dry with paper towels. Season both sides with ¼ teaspoon kosher salt and ¼ teaspoon black pepper.
3. Sear the Steaks: Heat the vegetable oil in a medium skillet over medium-high heat. Add the steaks and brown them for 2 minutes on each side. Remove from heat and place the steaks in the refrigerator to keep cool.
4. Cook Shallot and Butter: Reduce the skillet heat to medium and add butter and the finely diced shallot. Cook until shallot begins to soften, about 3 minutes.
5. Cook Mushrooms: Add minced garlic, chopped mushrooms, ¼ teaspoon kosher salt, and dried thyme to the skillet. Cook until mushrooms release their liquid; then increase heat to medium-high and cook until the liquid completely evaporates.
6. Add Sherry: Pour in the cooking sherry and cook until it has evaporated. Remove mushroom mixture from heat and transfer to a bowl to cool completely.
7. Wrap Steaks with Prosciutto and Mushroom: Lay two slices of prosciutto on a square of plastic wrap. Spread half of the cooled mushroom mixture over the prosciutto to form an even disc. Pat steaks dry again and brush all over with Dijon mustard. Place steak on mushrooms, then wrap prosciutto around the sides, sealing tightly using the plastic wrap. Repeat with second steak. Refrigerate for at least 90 minutes to set shape.
8. Preheat Oven: When ready to bake, preheat the oven to 425°F (220°C).
9. Prepare Puff Pastry: Roll out the thawed puff pastry and cut into two 8×8-inch squares. Reserve any extra dough for decorations if desired.
10. Wrap Steaks in Pastry: Remove plastic wrap from steaks and place each prosciutto side down in the center of a pastry square. Fold in all four corners slightly overlapping to seal, cutting away excess dough to avoid sogginess. Then pull and pinch the points of dough around the edges to fully seal each pastry package.
11. Brush with Egg Wash: Place the wrapped steaks seam side down onto a parchment-lined baking sheet. Whisk the egg in a bowl and brush the pastry thoroughly with the beaten egg for a golden finish.
12. Bake: Bake in the preheated oven for 18-23 minutes, or until the internal temperature of the steaks reaches 115-120°F for medium rare (use a meat thermometer for accuracy).
13. Rest and Serve: Remove the Beef Wellingtons from the oven and transfer to a wire rack. Allow to rest for 10-15 minutes before slicing and serving to ensure juices redistribute and the pastry remains crisp.

Notes

• Using a food processor to finely chop mushrooms helps create a uniform duxelles texture essential for sealing the pastry.
• Ensure steaks are chilled after searing and wrapping in prosciutto to help maintain their shape during baking.
• Do not overcook the steaks; use a meat thermometer for best results, aiming for a medium-rare interior.
• Cutting away excess puff pastry dough around the edges helps avoid soggy spots in the finished Wellington.
• Allow the Beef Wellington to rest before serving to keep the meat juicy and the pastry crisp.
• Optional: Use reserved puff pastry dough to create decorative shapes for the top of the pastry before baking.

Keywords: Beef Wellington, filet mignon, mushroom duxelles, prosciutto, puff pastry, elegant dinner, classic British dish