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Classic Beef Wellington Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://spatulaqueen.com/classic-beef-wellington-recipe/