Beef Wellington Recipe – European Special
Beef Wellington is a classic British luxury dish that combines a tender beef fillet with flavorful mushroom duxelles, sometimes wrapped in prosciutto, and encased in golden, flaky puff pastry. This Beef Wellington Recipe delivers a show-stopping centerpiece for special occasions, offering rich, savory layers and an elegant presentation. Perfect for festive dinners, dinner parties, or indulgent family meals, it’s a timeless way to impress with traditional British cuisine.
- Prep Time30 min
- Cook Time50 min
- Total Time1 hr 20 min
Beef Wellington Ingredients:
- 1 kg (2.2 lb) beef tenderloin (center-cut)
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- 250g mushrooms, finely chopped
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 small shallot, minced
- 2 tbsp dry white wine (optional)
- 6–8 slices prosciutto
- 500g puff pastry sheet
- 2 egg yolks, beaten (for egg wash)
- Dijon mustard, for brushing beef
Beef Wellington Instructions:
Sear the beef tenderloin in hot olive oil until browned on all sides; season with salt and pepper.
Brush seared beef with Dijon mustard and let it cool.
Sauté mushrooms, garlic, and shallot in butter until all moisture evaporates to make a mushroom duxelles; add white wine if using and cook until dry.
Lay out prosciutto slices on plastic wrap; spread the mushroom duxelles over prosciutto evenly.
Place the beef on top of the duxelles and wrap tightly using the plastic wrap; chill in the refrigerator for 15–20 minutes.
Roll out puff pastry on a floured surface; remove beef from plastic wrap and place in the center of pastry.
Fold pastry over the beef, sealing all edges; brush with beaten egg yolk to create a golden crust.
Optionally, score the top of the pastry lightly for decoration.
Chill wrapped beef in the refrigerator for 10–15 minutes to firm up before baking.
Preheat oven to 200°C (400°F).
Bake Beef Wellington for 35–45 minutes or until the pastry is golden brown and internal beef temperature reaches desired doneness (medium-rare: 125–130°F / 51–54°C).
Let rest for 10 minutes before slicing to retain juices.
Slice and serve with sides such as roasted vegetables, mashed potatoes, or a red wine sauce.
Recipe Notes :
Meat Choice: Use center-cut beef tenderloin for even cooking and optimal tenderness.
Mushroom Duxelles: Sauté mushrooms, shallots, and garlic until all moisture evaporates to prevent soggy pastry.
Make Ahead: Beef Wellington can be assembled and refrigerated for a few hours before baking to streamline cooking.
Pastry Handling: Roll puff pastry evenly, seal all edges, and brush with egg wash for a golden, crispy finish.
Baking Tip: Bake at 200°C (400°F) until pastry is golden and internal beef temperature reaches medium-rare (125–130°F / 51–54°C).
Resting: Let the Wellington rest for 10 minutes before slicing to retain juices and layers.
Serving Suggestion: Pair with roasted vegetables, mashed potatoes, or a rich red wine sauce for a complete meal.
