Beef Wellington

The Beef Wellington recipe is all about adding lots of flavours to a otherwise bland cut like beef tenderloin. This is done by wrapping the tenderloin with liver pate, a delicious mushrooms duxelles and a golden, crisp puff pastry.

However, there are some enhancements that can make the difference for this recipe; follow the classic & proved recipe below and check how can it be improved in the notes, at the recipe end!

Beef Wellington Recipe

... classic, proved & thoroughly explained!

Beef Wellington Recipe

... classic, proved & thoroughly explained!
Beef Wellington
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Beef Wellington Recipe Tags & Times

Course Main Dish
Cuisine British
Meal Dinner
Occasion Christmas
Prep Time 100 minutes
Cook Time 50 minutes
Passive Time 10 minutes

Beef Wellington Recipe Ingredients

For servings insystem:

Beef Wellington Recipe Instructions

Preparing the mushrooms
  1. First let's rehydrate the porcini mushrooms: place them in a heatproof bowl and pour the boiled water over them
  2. After 30 minutes extract the porcinis out of the bowl using a fork, carefully not to disturb the sediment the the bottom of the bowl
  3. Pour the soaking liquid slowly into another bowl and discard the sediment
  4. Finely chop the porcini mushrooms and set them aside in another bowl
  5. Using a frying pan melt half of the butter (approx 20g) on the medium heat
  6. Pour in the finely chopped shallots and cook for 1 minute
  7. Add the garlic, the porcini mushrooms and their liquid, the cremini mushrooms
  8. Stir in to combine them well, turn the heat to medium-high and cook until dried, stirring occasionally. It should take about 10 minutes
  9. Add the thyme and season with salt and pepper; finally set the mixture aside for cooling about 15 - 20 minutes
Browning the beef
  1. In the mean time, season the beef with salt and pepper well on all sides and set aside
  2. In a large frying pan without any non-stick coating melt half the unsalted butter (approx. 20g) until it start foaming
  3. Over medium-high heat brown the beef on all sides, carefully not to burn the butter; then set it aside
Assembling the Beef Wellington - the mushroom mixture and prosciutto
  1. Using a rubber spatula, beat the pate in a large bowl until it gets foamy and smooth
  2. Pour in the cooled mushroom mixture and stir to combine, then taste and season with salt and pepper
  3. Spread half of this mixture over one side of the browned beef using the spatula
  4. On your work surface lay a sheet of plasting wrap larger than the beef
  5. On the plastic sheet arrange about a half of the prosciutto slices side by side, slightly overlapping each of them with the next one on their long edge; keep overlapping prosciutto slices until you get a continuous prosciutto surface with the same length as the mushroom-covered beef
  6. Place the beef on the prosciutto slices with the mushroom-covered side down (the prosciutto slices are positioned transversally under the beef tenderloin)
  7. Spread the rest of the mushroom-pate mixture over the beef
  8. Place the rest of the prosciutto slices transversally over the mushroom-pate coated, roasted beef tenderloin
  9. Fold up the edges of the plastic sheet carefully to tightly wrap the prosciutto slices completely around the tenderloin
  10. Refrigerate the wrap for couple of hours
Assembling the Beef Wellington - the puff pastry
  1. In the mean time heat your oven to 220 celsius degrees (or 425 fahrenheit degrees) and arrange a rack in the middle
  2. Cut off one third of the puff pastry and roll it out on youe floured work surface until you get a rectangle slightly larger than the wrapped beef
  3. Transfer the pastry sheet on a baking sheet, prick it well with a fork all over its surface and bake it in the oven until crisp and golden, about 12 - 15 minutes; leave the oven on after this
  4. Transfer it to a cutting board and allow to cool, then place it in the middle of a large baking pan. This will be the pastry base of the Beef Wellington
  5. Remove the roasted beef tenderloin from the fridge and carefully remove the plastic wrap
  6. Brush the prosciutto-covered beef tenderloin with half of the beaten egg and place it over the previously baked puff pastry
  7. Roll out the remaining of the puff pastry on your floured working surface, getting a large rectangle, large enough to cover all of the prosciutto-covered beef tenderloin and the baked pastry
  8. Lay the rolled out pastry sheet over the tenderloin and, using a spatula, lift the pastry base and insert the upper pastry sheet edges underneath the base, on all sides, to seal the roasted beef inside the pastry
  9. Create some shallow diagonal cuts in the pastry using a knife; they will look gorgeous after baking!
  10. Use the remaining beaten egg to brush the pastry; wait a couple of minutes and brush the pastry again with egg, then sprinkle some kosher salt crystals over it
Roasting the Beef Wellington
  1. Place the Beef Wellington in the oven, at 220 celsius degrees (or 425 fahrenheit degrees) and roast it for 20 minutes
  2. Lower the temperature to 200 celsius degrees (or 400 fahrenheit degrees) and continue roasting to your taste: 20 to 25 minutes more for rare to medium-rare or 30 to 35 minutes for medium
  3. Take the Beef Wellington out of the oven and let it rest for about 10 minutes before slicing and serving

Beef Wellington Recipe Tips & Tricks

Beef WellingtonHere are some tips to make things easier and tastier:

Use a variety of mushrooms! Do not just settle for porcini and cremini, just use any kind of mushrooms you can find and more types at once, they will add great flavour to the Beef Wellington (try shiitake, portobello :-) );

Make sure you cook down the duxelles into a thick, flavor-packed mass; it has to stick to the tenderloin after all;

Lay down a filo dough sheet over the plastic wrap and then lay the prosciutto slices on it (at the step 5 of the "Assembling the Beef Wellington - the mushroom mixture and prosciutto" section). This way the tenderloin, duxelles and prosciutto will stay together easily when wrapping in the pastry. Filo dough (sometimes spelled Phyllo) is very thin and almost tasteless, so nobody will notice its presence in the Wellington ;-)

Check the ingredients of the puff pastry when buying, the only fat present in the pastry should be butter (only with butter-only pastry you'll get the right taste and texture);

Use a meat thermometer and make sure you don't get over 120 fahrenheit degrees or 48 celsius degrees in the middle of the tenderloin; otherwise you'll overcook the Beef Wellington!

Already bored by the classic Beef Wellington? (is it possible?) Then try this one and feel the difference!

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