Recipe of the Week: Beef Wellington

Indulge in the elegant and rich layers of this classic dish.

Beef Wellington is a culinary masterpiece that traces its roots back to British cuisine. It was made famous by the Duke of Wellington in the 19th century, who had it named in his honor, possibly due to his love for the dish or its resemblance to a Wellington boot. This dish has become a beloved comfort food for special occasions, thanks to its delicious combination of tender beef fillet, mushroom duxelles, and delicate puff pastry, all cooked to perfection.

🛒 Ingredients

For the beef

• 2 pounds beef tenderloin
• Salt
• Pepper
• 2 tablespoons olive oil

For the mushroom duxelles

• 1 pound mushrooms, finely chopped
• 2 tablespoons butter
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh thyme

For wrapping

• 8 slices prosciutto
• 2 tablespoons Dijon mustard

For the pastry

• 1 pound puff pastry
• 1 egg, beaten

Additional

• Flour, for dusting

Step-by-Step Instructions

Step 1: Prepare the beef

Season the beef fillet generously with salt and pepper. Heat olive oil in a large skillet over high heat and sear the beef on all sides until well browned. Remove from the skillet and let cool slightly. Brush with Dijon mustard and set aside.

Step 2: Make the mushroom duxelles

In the same skillet, melt the butter over medium heat. Add the shallot and garlic, cooking until soft. Add the mushrooms and thyme, cooking until the mixture is dry and all moisture has evaporated. Let it cool completely.

Step 3: Wrap in prosciutto

On a sheet of plastic wrap, lay out the prosciutto slices slightly overlapping. Spread the cooled mushroom duxelles over the prosciutto. Place the beef fillet on top and wrap tightly in the prosciutto and duxelles, using the plastic wrap to help. Chill in the refrigerator for 15 minutes.

Step 4: Prepare the pastry

Roll out the puff pastry on a lightly floured surface to a size that will fully encase the beef. Unwrap the beef from the plastic wrap and place it in the center of the puff pastry.

Step 5: Wrap in pastry

Brush the edges of the pastry with the beaten egg. Carefully wrap the pastry around the beef, pressing to seal the edges securely. Trim any excess pastry and save for decoration if desired.

Step 6: Chill and decorate

Place the wrapped beef seam-side down on a baking sheet. Chill in the refrigerator for another 15 minutes. If desired, use the trimmed pastry to decorate the top. Brush the entire surface with more beaten egg.

Step 7: Bake

Preheat the oven to 400°F (200°C). Place the chilled Beef Wellington in the oven and bake for 25-30 minutes, or until the pastry is golden brown and the beef is cooked to your liking.

Step 8: Rest and serve

Remove from the oven and let it rest for 10 minutes before slicing. This helps redistribute the juices.