Beef Wellington – Chef’s Corner Recipe
Beef Wellington is a classic dish featuring a tender beef tenderloin coated in mustard and a savory mushroom duxelles, wrapped in prosciutto and flaky puff pastry, then baked to golden perfection . Follow this step-by-step guide to create a show-stopping Wellington with a perfect medium-rare center, accompanied by a rich red wine reduction sauce for an elegant finish.
Ingredients
• Beef and Pastry:
• 1 center-cut beef tenderloin (about 2 lb)
• Kosher salt and freshly ground black pepper (for seasoning)
• 2 tablespoons vegetable oil (for searing)
• 2 tablespoons Dijon or English mustard
• 6–8 thin slices of prosciutto (Parma ham)
• 1 sheet puff pastry (thawed if frozen)
• 1 large egg (beaten with 1 Tbsp water, for egg wash)
• Mushroom Duxelles:
• 1 lb mushrooms (e.g., cremini or mixed mushrooms), cleaned
• 2 shallots, finely minced (or 1 small onion)
• 2 cloves garlic, minced (optional)
• 2 tablespoons unsalted butter (or olive oil)
• 2 teaspoons fresh thyme leaves, chopped (or 1/2 tsp dried thyme)
• Salt and black pepper (to taste)
• Red Wine Reduction Sauce:
• 1 1/2 cups dry red wine
• 1/2 cup beef stock (or broth)
• 1 shallot, minced
• 1 clove garlic, minced
• 2 tablespoons unsalted butter (cold, cut into cubes)
• 1 sprig fresh thyme or rosemary (for flavor, remove before serving)
• Salt and black pepper (to taste)
Preparation
1. Season and Sear the Beef:
• If needed, trim the tenderloin of excess fat and silverskin. Pat the beef dry. For an even shape, you can tie the tenderloin with kitchen twine at a few intervals (this helps it keep a round shape during cooking) .
• Season the beef generously with kosher salt and black pepper on all sides . Heat the vegetable oil in a heavy skillet over high heat until just smoking. Sear the beef in the hot pan without moving it until a brown crust forms, about 2–3 minutes per side . Sear all sides and the ends for even browning.
• Remove the tenderloin from the pan and immediately brush it on all sides with Dijon or English mustard while the meat is still warm . (This adds tangy flavor and helps tenderize the exterior.) Set the beef aside to cool, then remove any twine if used.
2. Prepare the Mushroom Duxelles:
• Finely chop the mushrooms, shallots, and garlic. (For ease, pulse them in a food processor until very finely minced, but not puréed.)
• In a large dry skillet over medium-high heat, melt the butter. Add the chopped mushrooms (and optional garlic) and sauté. The mushrooms will release a lot of moisture; cook, stirring frequently, until all their liquid evaporates and the mixture becomes a thick paste, about 10–15 minutes . Stir in the minced shallots and thyme, and continue to cook until the shallots soften and no moisture remains. Tip: This step is crucial – cook the mushroom duxelles until completely dry to prevent a soggy pastry .
• Season the duxelles with salt and pepper to taste. Spread the mixture on a plate or tray to cool. (Cooling ensures it won’t steam the pastry during assembly.)
3. Wrap the Beef in Prosciutto and Puff Pastry:
• Lay out a large sheet of plastic wrap on your work surface. Arrange the prosciutto slices on the plastic so they overlap slightly, creating a rectangular layer large enough to fully wrap around the beef. The prosciutto will add flavor and also act as a moisture barrier to keep the puff pastry from getting soggy .
• Evenly spread the cooled mushroom duxelles over the layer of prosciutto , forming a thin, uniform coating.
• Place the cooled, mustard-coated tenderloin at one end of the prosciutto/duxelles layer. Using the plastic wrap to assist, roll the prosciutto and mushroom layer around the beef tightly, encasing the tenderloin completely. Roll it into a snug log, then twist the ends of the plastic wrap tightly like a candy wrapper to secure the shape .
• Transfer the wrapped beef to the refrigerator and chill for 15–20 minutes. Chilling helps the log hold its shape and makes it easier to wrap in pastry. Meanwhile, on a lightly floured surface, roll out the puff pastry into a rectangle large enough to envelop the beef. (If one sheet isn’t big enough, you can pinch two sheets together and roll out, as needed.)
Cooking Process
4. Seal in Puff Pastry and Bake:
• Preheat the oven to 400°F (200°C). Remove the beef log from the fridge and take off the plastic wrap. Place the cold, wrapped tenderloin on the rolled-out puff pastry, closer to one end. Brush a 1-inch border of pastry on all sides of the beef with the beaten egg wash (this will act as glue).
• Roll the beef up in the pastry, wrapping it completely. Overlap the pastry edges and press firmly to seal all seams . Trim off any excess pastry to avoid thick double layers. Press the pastry ends together and fold them under the Wellington. Ensure the seam side is facing down on the baking sheet.
• Using a sharp knife, cut a few small slits on the top of the pastry to allow steam to vent (about 3–5 slits, spaced apart) . Brush the entire pastry with egg wash for a glossy finish. For an extra decorative touch, you can use any pastry scraps to cut out shapes or create a lattice on top, pressing them on gently and egg-washing them as well.
• Place the Wellington on a parchment-lined baking sheet. Bake in the preheated oven until the pastry is crisp and golden brown and the beef’s internal temperature reaches about 125°F (52°C) for medium-rare, roughly 35–45 minutes . (Use an instant-read thermometer inserted into the center of the beef to check doneness.) This temperature will rise slightly with carryover cooking during resting.
• When done, remove the Beef Wellington from the oven and let it rest for 10–15 minutes before slicing. Resting allows the juices to redistribute so the meat stays moist when cut . (Do not skip resting – it’s essential for a juicy result.)
Sauce & Plating
5. Red Wine Reduction Sauce:
• While the Wellington is baking (or resting), prepare the sauce. In a saucepan over medium heat, warm a small drizzle of oil or a tablespoon of butter. Add the minced shallot (and garlic) and sauté until softened and lightly golden.
• Pour in the red wine and add the thyme sprig. Bring to a boil, then reduce heat to medium and let the wine simmer until it reduces by about 2/3 of its volume. This concentrates the flavor (the alcohol will cook off).
• Add the beef stock to the pan and continue to simmer for about 5 more minutes, letting the liquid reduce and thicken slightly . You should have a rich, deep sauce base at this point. Remove and discard the thyme sprig.
• Strain the sauce through a fine sieve to remove the shallot and garlic bits, returning the smooth sauce to the pan. Over low heat, swirl in the cold butter, one cube at a time, whisking constantly until each piece melts. This will give the sauce a silky, glossy finish . Taste and season with salt and pepper as needed. Keep the sauce warm on low heat (do not boil it, or the butter can separate) until serving.
6. Chef’s Tips for Perfect Beef Wellington
• Maintain an Even Shape: Trim and tie your beef tenderloin before searing so it holds a uniform shape and cooks evenly. Just remember to remove any kitchen twine before wrapping the beef in prosciutto and pastry .
• Keep it Cold: Chill the wrapped tenderloin (after the prosciutto/duxelles step) and don’t let the puff pastry get warm. A chilled Wellington going into a hot oven helps the pastry puff nicely and the beef cook more gently, ensuring the center stays tender and pink .
• Duxelles Done Right: Take the time to cook down the mushroom duxelles until all moisture is gone. Any excess water can steam the pastry from the inside and make it soggy . Cooling the duxelles before assembly is equally important.
• Use a Thermometer: For a perfect medium-rare, use an instant-read or probe thermometer to monitor the internal temperature of the beef. 125–130°F is the ideal range to pull it from the oven for medium-rare, as it will rise a few degrees while resting . This prevents overcooking such a prime cut.
• Rest Before Slicing: Just like any roast, a Wellington needs to rest. This allows the juices to redistribute (so they don’t all gush out when slicing) and results in a moister final dish . You can place a couple of paper towels under the pastry while slicing to catch any drips, keeping your presentation neat .