Beef Wellington is a timeless centerpiece for any special occasion. This dish combines tender beef with the earthy flavors of mushrooms, a touch of Dijon mustard, and the buttery flakiness of puff pastry. It’s a culinary masterpiece that’s surprisingly approachable when broken down into simple steps.

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Table of Contents

Ingredient Tips & Equipment Information

Ingredients:
- Use high-quality beef tenderloin for the best flavor and texture.
- Choose fresh cremini or button mushrooms for the duxelles.
- Go for store-bought puff pastry if you’re short on time—just ensure it’s buttery and not made with shortening.
- Don’t skip the Dijon mustard; it adds a subtle tang that enhances the overall flavor.
- Use prosciutto to wrap the beef as it helps seal in moisture and adds a delicate saltiness.
Equipment:
- Kitchen twine for tying the beef while searing.
- A food processor to finely chop mushrooms for the duxelles.
- A meat thermometer for perfectly cooked beef.
- Baking sheet and parchment paper for easy cleanup.
Measuring Tips:
- Use a kitchen scale for precise portions of beef and puff pastry.
- Ensure mushrooms are measured after cleaning and trimming.

How to Make Beef Wellington

Prepare the Beef: Sear the beef tenderloin in a hot pan with a bit of oil, then brush it with Dijon mustard while warm. Set it aside to cool.
Make the Duxelles: Pulse mushrooms, shallots, and garlic in a food processor, then sauté the mixture until most of the moisture evaporates.
Wrap in Prosciutto: Lay out prosciutto slices on cling film, spread the duxelles over them, and wrap the tenderloin tightly. Chill.
Wrap in Puff Pastry: Roll out puff pastry, wrap it around the chilled beef, and seal the edges. Chill again to ensure a perfect shape.
Bake: Brush with egg wash and bake in a preheated oven until golden brown and the beef reaches your desired doneness.
Rest and Serve: Allow the Wellington to rest before slicing to retain juices.

FAQs About Beef Wellington

1. Can I use a different cut of beef?
Yes, but tenderloin is preferred for its tenderness and uniform shape. If you use another cut, adjust the cooking time accordingly.

2. Can I make this gluten-free?
Absolutely! Use gluten-free puff pastry and ensure all other ingredients are labeled gluten-free.

3. How long will Beef Wellington last?
It’s best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days. Reheat gently in the oven to maintain crispness.

4. Can I prepare it in advance?
Yes! Assemble the Wellington up to the pastry step, then refrigerate overnight. Bake fresh when ready.

5. Can I freeze Beef Wellington?
You can freeze it before baking. Thaw in the fridge overnight and bake as directed.

More Tips for Making Beef Wellington

Decorations: Use pastry scraps to create designs like leaves or lattice patterns on top.
Food Pairings: Serve with a side of creamy mashed potatoes, roasted vegetables, and a rich red wine sauce.
Shortcuts: Store-bought puff pastry and pre-sliced prosciutto make the process faster without sacrificing quality.
Variations: Swap mushrooms for chestnuts or add truffle oil for an elevated flavor.

Troubleshooting

Soggy Pastry: Make sure the duxelles are cooked until dry and wrap the beef tightly to avoid leaks.
Overcooked Beef: Use a meat thermometer and remove the Wellington from the oven once the internal temperature hits 125°F for medium-rare.

Shopping List

Beef tenderloin
Dijon mustard
Cremini or button mushrooms
Shallots
Garlic
Prosciutto
Puff pastry
Eggs (for egg wash)
Olive oil
Salt and pepper