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Beef Wellington Recipe

Beef Wellington Recipe

Beef Wellington is a tender beef roast wrapped in mushrooms, prosciutto, and flaky puff pastry. It looks impressive but can be made step by step with simple ingredients.
This is a wonderful choice for holidays, special dinners, or when you want to serve something memorable. It is rich, comforting, and always feels like a celebration.
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Prep Time 1 hour
Cook Time 1 hour 20 minutes
Total Time 2 hours 20 minutes
Servings: 6
Calories: 647
Ingredients Method

Ingredients
  

  • 1 about 16-ounce package frozen puff pastry, preferably all-butter, thawed in the refrigerator according to package directions
  • 2 medium shallots coarsely chopped
  • 2 cloves garlic coarsely chopped
  • 2 teaspoons fresh thyme leaves from 1/4 bunch
  • 1 pound cremini mushrooms trimmed and halved (or quartered if large)
  • 1 about 2 1/2-pound center-cut beef tenderloin roast
  • 2 1/4 teaspoons kosher salt divided
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 6 to 8 cold slices prosciutto about 5 ounces
  • 1 large egg
  • All-purpose flour for dusting
  • Flaky salt for serving (optional)

Method
 

  1. Add the chopped shallots, garlic, thyme, and half of the cremini mushrooms to a food processor fitted with the blade.
  2. Pulse in short bursts, about 10 to 12 quick pulses, until everything is very finely chopped. Scrape down the sides as needed. Transfer this mixture to a medium bowl.
  3. Add the remaining mushrooms to the food processor and pulse until finely chopped. Add them to the bowl as well. If you prefer, you can finely chop everything by hand.
  4. Trim the beef tenderloin of any surface fat or silver skin. If one end is thinner, tuck it under to make the roast even. Tie kitchen twine around it crosswise every 1 1/2 inches, then tie lengthwise so it holds its shape. Pat dry and season all over with 2 teaspoons of the kosher salt and the black pepper.
  5. Heat the vegetable oil in a large frying pan over medium-high heat. When hot, add the roast and sear on all sides, turning occasionally, until browned all over, about 8 minutes total. Transfer to a plate and refrigerate.
  6. Discard any fat in the pan. Add the butter and return to medium heat. Once melted, add the mushroom mixture and the remaining 1/4 teaspoon kosher salt. Cook, stirring now and then, until the mixture looks dry and starts to brown on the bottom of the pan, about 10 to 20 minutes.
  7. Spread the mushroom mixture out on a large plate in an even layer. Refrigerate until chilled, about 30 minutes to 1 hour.
  8. Lay two overlapping sheets of plastic wrap on your work surface. Arrange the prosciutto slices in a rectangle that matches the length of the roast, slightly overlapping them so they form one solid layer.
  9. Remove the twine from the roast. Spread the chilled mushroom mixture evenly over the prosciutto, leaving about a 1/2-inch border at the top.
  10. Place the roast across the bottom edge. Use the plastic wrap to help roll everything up tightly around the beef. Trim any extra prosciutto from the ends if needed.
  11. Rewrap tightly in the plastic wrap, twisting the ends to secure. Roll it gently on the counter to tighten. Knot or tie the ends and refrigerate for at least 30 minutes or up to 8 hours.
  12. Heat the oven to 425ºF. Line a rimmed baking sheet with parchment paper. Beat the egg in a small bowl.
  13. Lightly dust your work surface with flour. Unfold the puff pastry. If it comes in two sheets, place one above the other and pinch together to form one sheet. Roll from side to side into a rectangle 6 to 8 inches wider than the roast.
  14. Unwrap the roast and place it seam-side down on the bottom edge of the pastry. Roll tightly until fully wrapped. Brush the edge with egg wash just before sealing. Trim any extra pastry and press the seam to seal.
  15. Fold the ends of the pastry over to cover the roast completely, brushing with egg wash where it folds to help seal. Trim excess if needed. Transfer to the baking sheet seam-side down. Brush the whole pastry with egg wash.
  16. Bake for 40 to 50 minutes, until the center reaches 105ºF for medium-rare and the pastry is golden brown. If the top browns too quickly, loosely cover with foil.
  17. Let rest on the baking sheet for 20 minutes before slicing. The temperature will continue to rise as it rests.
  18. Transfer carefully to a cutting board. Slice into 1-inch pieces with a serrated knife. Sprinkle the meat with flaky salt if desired and serve.