Beef Wellington 🥩✨

Beef Wellington 🥩✨

Master the Art of the Perfect Beef Wellington 🥩✨

This British showstopper is the definition of dinner-party elegance: a tender center-cut beef fillet, swaddled in intensely savory mushroom duxelles and salty prosciutto, all tucked into crisp, buttery puff pastry. When you slice through the golden crust and reveal that rosy pink center, it’s pure celebration on a plate.

A little patience and a few professional touches make all the difference here. Keep everything cold, drive as much moisture as possible out of the mushrooms, and bake to temperature—not time—for a flaky exterior and perfectly cooked beef.

History & cultural background

Beef Wellington rose to fame in Britain during the 19th century, often credited—at least in name—to Arthur Wellesley, the 1st Duke of Wellington. Its spirit, though, borrows from French pâté‑en‑croûte and filet de bœuf en croûte: a luxurious cut wrapped to retain juices and deliver drama at the table. Today it remains a celebratory centerpiece for holidays and grand dinners.

Ingredients for 6 servings

  • 1 kg center-cut beef tenderloin 🥩
  • 2 tbsp olive oil 🫒
  • Salt & freshly ground black pepper 🧂
  • 250 g mushrooms, very finely chopped (or pulsed in a food processor) 🍄
  • 2 shallots, finely diced 🧅
  • 2 cloves garlic, minced 🧄
  • 2 tbsp butter 🧈
  • 2 tbsp Dijon mustard 🟡
  • 6 slices prosciutto 🥓
  • 500 g puff pastry, chilled 🍞
  • 1 egg yolk + 1 tbsp water (egg wash) 🥚
  • 1 tsp fresh thyme leaves 🌿
  • 1 tbsp flour, for rolling
  • Optional: 2 tbsp pâté or foie gras for extra luxury ✨

Step-by-step Instructions

  1. Prepare the beef (10 minutes active + cooling)
  • Pat the tenderloin dry and season all over with salt and pepper. Heat a heavy skillet over high heat with the olive oil until shimmering.
  • Sear the beef 1½–2 minutes per side, including the ends, until deeply browned. You’re building flavor, not cooking through.
  • Remove to a rack and immediately brush all over with Dijon. Let cool to room temperature, then chill uncovered 20–30 minutes to firm up.
  1. Make the mushroom duxelles (12–15 minutes)
  • In the same pan over medium heat, melt the butter. Add shallots and cook 2–3 minutes until translucent; add garlic and cook 30 seconds until fragrant.
  • Stir in the finely chopped mushrooms and thyme with a pinch of salt. Cook, stirring occasionally, until the pan looks dry and the mixture is jammy and sizzles (10–12 minutes). Any steam left will sog the pastry.
  • Spread on a plate to cool completely.
  1. Wrap and chill (10 minutes + 15 minutes chill)
  • Lay a sheet of plastic wrap on your counter. Arrange the prosciutto slices slightly overlapping into a rectangle just wider than the beef.
  • Spread the cooled duxelles in a thin, even layer over the prosciutto. Place the chilled beef at the bottom edge and, using the wrap, roll it up snugly into a tight log. Twist the ends like a candy wrapper. Chill 15–20 minutes.
  1. Pastry time (10 minutes + 15 minutes chill)
  • On a lightly floured surface, roll the puff pastry to ~3 mm thickness, creating a rectangle with at least 5 cm of overlap around the beef.
  • Unwrap the beef-log and place seam-side down on the pastry. Brush the edges with egg wash, then fold pastry up and over to fully enclose. Trim excess, seal seams, and crimp gently.
  • Place seam-side down on a parchment-lined sheet. Brush all over with egg wash. Optionally score a light decorative pattern with a sharp knife—avoid cutting through. Chill 15 minutes to firm.
  1. Bake and rest
  • Preheat oven to 200°C (400°F). Bake 35–45 minutes until the pastry is deep golden and the center of the beef registers 50°C/122°F for medium-rare (55°C/131°F for medium). Start checking at 30 minutes.
  • Rest 10–15 minutes before slicing with a sharp serrated knife into thick rounds.

Serve with a glossy red wine reduction, peppercorn sauce, or simple pan jus.

Fun facts 🧠

  • Many chefs insulate the pastry with prosciutto or thin crêpes to prevent sogginess.
  • A very dry duxelles acts like flavor glue and a moisture barrier around the beef.
  • Scoring the pastry helps it expand evenly and adds a classic restaurant finish.

What to serve with it

  • Buttery mashed or fondant potatoes, roasted carrots or parsnips, sautéed green beans with almonds, and a peppery arugula salad. A bold red (Bordeaux or Pinot Noir) is a classic pairing. 🍷

Variations & make-ahead

  • Swap prosciutto for crêpes: A thin crêpe layer also insulates the pastry from moisture.
  • Individual Wellingtons: Cut the tenderloin into 6 steaks; reduce bake time to 18–22 minutes.
  • Mushroom mix: Use a blend (cremini, shiitake, portobello) for deeper flavor.
  • Make-ahead: Assemble up to the egg-washed stage, then chill, uncovered, for up to 24 hours. Freeze unbaked (well-wrapped) up to 1 month; bake from frozen at 190°C/375°F, adding 10–15 minutes.

Chef tips & storage 💡

  • Keep it cold: Chill after searing, after wrapping in prosciutto/duxelles, and after wrapping in pastry. Cold fat = flaky pastry.
  • Dry duxelles = crisp crust: Cook until it looks almost paste-like and leaves a dry trail when you drag a spatula.
  • Thermometer wins: Doneness is best by temp, not time.
  • Storage: Leftovers keep 2 days refrigerated. Reheat slices at 160°C/320°F for 10–12 minutes; avoid microwaving to protect the crust.

FAQ ❓

  • How do I avoid a soggy bottom? Wrap tightly, dry the duxelles thoroughly, and chill between steps. Bake on a preheated sheet for extra insurance.
  • Can I make it ahead? Yes—assemble and chill up to 24 hours before baking, or freeze unbaked up to 1 month and bake from frozen, adding 10–15 minutes.
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