Beef Wellington

4.56 from 9 votes

This Beef Wellington is pure decadence, using thick and juicy beef tenderloin. The meat is perfectly seared and enveloped in salty prosciutto and a fabulous mushroom duxelles, wrapped with a flaky puff pastry and baked to a crisp perfection.

Prep Time1

Cook Time1 20

Resting Time1

Total Time3 20

Course: Dinner, Main Course

Cuisine: British

Keyword: beef tenderloin recipe, beef wellington, beef wellington recipe

Servings:

Calories: 760kcal

Equipment

Ingredients

For Beef

2 pounds beef tenderloin center cut
salt and pepper
2 tablespoons olive oil
3 tablespoons Dijon mustard
4 crepes
6 slices prosciutto
2 sheets puff pastry
2 large eggs beaten
½ teaspoon coarse salt

For Duxelles

1½ pounds mushrooms could be assorted, or just white button
2 shallots peeled and chopped
3 cloves garlic minced
2 sprigs fresh thyme leaves only
2 tablespoons butter unsalted
2 tablespoons olive oil extra virgin
salt and pepper

Red Wine Sauce

4 tablespoons butter unsalted, divided
1 shallot finely chopped
1 sprig thyme
1 tablespoon all-purpose flour
2 tablespoons brandy
1½ cup red wine
1 cube beef bouillon

US Customary - Metric

Instructions

Duxelles

Start the duxelles: Add the mushrooms, shallots, garlic and thyme to a food processor and pulse until finely chopped. If the bowl of your food processor isn't big enough, you'll have to do this in batches.
Finish the duxelles: Add the butter and olive oil to a large skillet and set over medium heat. Add the mushroom mixture, season generously with salt and pepper, and sauté for about 8 to 10 minutes until the majority of the liquid has cooked off. Set aside to cool.

Beef

Prepare the beef: You will only need the center cut portion of the tenderloin, referred to as chateaubriand. Basically take the beef tenderloin and cut the end points, leaving only the center cut portion with even thickness from one end to the other. Allow the chateaubriand to come to room temperature.
Dry the beef: Pat dry the beef with paper towels, then season generously with salt and pepper all around.
Sear the beef: Add 2 tablespoons of olive oil to a hot skillet that's large enough to fit your chateaubriand, then sear it on all sides for about 2 minutes per side until browned. Make sure to sear the end sides too.
Brush Dijon on beef: Place the chateaubriand on a plate and brush it immediately with the Dijon mustard all around. You want to do this while the beef is still hot to absorb some of the mustard. Let the beef cool down to room temperature.
Prepare crepes: Line up 3 to 4 crepes on a large cutting board, overlapping them. Line the prosciutto slices at the base of the crepes, edge to edge. Spread the a thin layer of duxelles over the prosciutto, evenly.
Wrap and chill beef: Place the beef at the base of the crepes and start rolling gently, tucking in the ends. Wrap the roll tightly in plastic wrap and place in the refrigerator to chill for 30 minutes to overnight.
Preheat the oven: Preheat your oven to 425°F and line a baking sheet with parchment paper.
Roll beef in pastry: Roll a sheet of puff pastry over your floured work surface. Brush the puff pastry with beaten egg. Unroll the beef from the plastic wrap and place at the base of the puff pastry. Roll the beef in the puff pastry around the entire beef then cut off excess pastry. Pinch the two edges together well. Tuck in the ends and trim if necessary. Place beef wellington on a baking sheet lined with parchment paper. Brush all around with beaten egg.
Make lattice pastry: With the other puff pastry make a lattice using a lattice roller, then carefully place the lattice over the brushed beef wellington, wrapping it all around at the base and cutting off any excess. Brush the lattice with beaten egg, then sprinkle coarse salt generously over the puff pastry. This step is completely optional.
Bake: Transfer the baking sheet to the oven and bake for 40 to 45 minutes until pastry is golden brown and beef registers at 125°F for medium rare. Remove the baking sheet from the oven and and let the beef rest before cutting it into thick 1-inch slices.

Red Wine Sauce

Sauté shallot and thyme: Add 2 tablespoons of the butter to a skillet and melt over medium heat. Add the shallot, thyme and cook for 2 to 3 minutes or until the shallot has softened. Sprinkle the flour over the shallots and stir. Add the brandy and cook for a minute while stirring.
Finish the sauce: Add the red wine, whisk well and bring to a boil. Add the beef bouillon, stir until the cube dissolves and cook over medium-high heat until the sauce reduces by ⅔. Add the remaining butter to the sauce and whisk until smooth and glossy.
Strain and serve: Strain the cooked red wine sauce through a sieve to ensure it's ultra smooth and serve with the beef.

Video

Notes

When taking the beef tenderloin out of the fridge, it is important to allow it to come to room temperature before starting to sear it.
A good sear helps get the most flavor out of your beef, caramelizing and forming a crust.
Ensure the puff pastry is well sealed by pinching and tucking in the seams as much as possible.
Use an instant read thermometer to ensure a perfectly cooked beef wellington. You’re looking for 125°F medium rare.
It’s important to allow the meat to rest after it’s cooked to help retain its juices.

Nutrition