Beef Wellington is a show-stopping dish that combines richly flavored beef tenderloin with a layer of savory mushroom duxelles and prosciutto, all encased in a golden, flaky puff pastry. This classic of British cuisine is often reserved for special occasions and holidays, where it’s sure to impress guests with its elegant presentation and complex layers of flavor.

Ingredients

To prepare Beef Wellington, you will need:

• Beef Tenderloin: About 2 to 3 pounds, trimmed
• Salt and Pepper: To taste
• Olive Oil: For searing
• Prosciutto: 8 to 10 slices
• Mushrooms: 1 pound, finely chopped (cremini or button mushrooms work well)
• Shallots: 2, finely chopped
• Garlic: 2 cloves, minced
• Fresh Thyme: 2 teaspoons, chopped
• Dijon Mustard: 2 tablespoons
• Puff Pastry: 1 package (about 17 ounces), thawed if frozen
• Egg: 1, beaten (for egg wash)

Step-by-Step Guide

1. Prepare the Beef:
   • Season the beef tenderloin generously with salt and pepper. Heat olive oil in a heavy skillet and sear the beef on all sides until browned. This usually takes about 2-3 minutes per side. Remove from heat, let cool slightly, and then brush all over with Dijon mustard. Allow the beef to cool completely.
2. Prepare the Mushroom Duxelles:
   • In the same skillet, add a bit more oil if needed, and sauté the mushrooms, shallots, garlic, and thyme over medium heat. Cook until the mushrooms are browned and all the moisture has evaporated. Season with salt and pepper, then let the mixture cool completely.
3. Assemble the Wellington:
   • Lay out a large piece of plastic wrap on a flat surface. Arrange the prosciutto slices in a slightly overlapping pattern on the plastic, forming a rectangle large enough to wrap around the beef.
   • Spread the cooled mushroom duxelles evenly over the prosciutto.
   • Place the cooled beef at the bottom of the rectangle and use the plastic wrap to tightly roll the prosciutto and mushroom layers around the beef. Twist the ends of the plastic wrap to secure and chill in the refrigerator for about 30 minutes.
4. Wrap with Puff Pastry:
   • Roll out the puff pastry on a lightly floured surface to a size that will cover the beef completely.
   • Unwrap the beef from the plastic wrap and place it in the center of the pastry. Brush the edges of the pastry with the beaten egg.
   • Carefully wrap the pastry around the beef, sealing the seams and trimming any excess dough.
   • Transfer the wrapped beef seam-side down to a baking sheet lined with parchment paper. Brush the entire surface with more egg wash for a golden finish.
5. Bake:
   • Preheat the oven to 400°F (200°C).
   • Bake the Wellington for about 25-30 minutes, or until the pastry is golden brown and puffed, and the beef registers 135°F (57°C) for medium-rare on a meat thermometer.
6. Rest and Serve:
   • Let the Beef Wellington rest for at least 10 minutes before slicing. Serve slices with your choice of sides and sauces.

Storage Ideas

• Refrigeration: Assemble the Beef Wellington up to a day ahead and keep it wrapped in the fridge. Bake just before serving for the best results.

Add-On Suggestions

• Truffle Oil: Enhance the mushroom duxelles with a few drops of truffle oil for an extra luxurious flavor.
• Madeira Sauce: Serve the Wellington with a rich Madeira wine sauce for added depth and sophistication.
• Vegetables: Pair with roasted vegetables like carrots, asparagus, or potatoes for a balanced meal.

FAQs

Q: Can I use another type of meat? A: Beef Wellington is traditionally made with beef tenderloin, but you can experiment with other tender cuts like lamb or venison.

Q: How can I ensure my puff pastry doesn’t get soggy? A: Chilling the assembled Wellington before baking helps prevent sogginess. Make sure the mushroom duxelles are cooled and not watery.

Beef Wellington is a luxurious and satisfying dish that’s perfect for a festive occasion or when you want to create a dining experience that’s truly special. Enjoy the process and the impressive result!