Classic Beef Wellington with Succulent Mushroom Duxelles and Prosciutto

Ingredients

1.5 lb beef tenderloin fillet
Sea salt and freshly ground black pepper
Extra virgin olive oil
2 oz butter
2 finely chopped cloves of garlic
1 finely chopped shallot
8 oz chestnut mushrooms, finely chopped
1/2 cup dry white wine
8 slices of prosciutto
2 tablespoons English mustard
1 lb puff pastry
1 beaten egg yolk

Steps and instructions

Preheat the oven to 395 degrees F (200 degrees C).
Season the beef with salt and pepper, then sear all sides in a hot pan with olive oil. Remove from the pan and let it cool.
In the same pan, melt the butter and sauté the garlic, shallot, and mushrooms until they are browned and all the liquid has evaporated. Deglaze the pan with the white wine, let it reduce, then leave the mixture to cool.
Arrange the prosciutto slices on a sheet of cling film, overlapping them slightly. Spread the mushroom mixture over the prosciutto.
Brush the beef with the mustard, then place it in the middle of the mushroom and prosciutto. Use the cling film to roll the prosciutto and mushrooms around the beef. Chill in the fridge for 15 minutes.
Roll out the puff pastry on a floured surface. Remove the cling film from the beef, then place it in the middle of the pastry. Fold the pastry over the beef and seal it with a little water.
Brush the pastry with the beaten egg yolk.
Place the beef Wellington on a baking tray and bake for 20-25 minutes for medium-rare, or until the pastry is golden brown. Let it rest for 10 minutes before slicing and serving.

Tools for making

Baking tray - Used to bake the Beef Wellington in the oven.
Frying pan - Used to sear the beef and sauté the mushrooms.
Cling film - Used to wrap and roll the prosciutto and mushrooms around the beef.
Pastry brush - Used to brush the beaten egg yolk onto the pastry.
Flour - Used for dusting the surface when rolling out the puff pastry.
Knife - Used for slicing the beef Wellington before serving.
Cutting board - Used as a surface for cutting and preparing ingredients.

Recipe variations

Replace beef tenderloin with pork tenderloin for a pork Wellington
Use chicken breast instead of beef for a chicken Wellington
Try a different type of mushroom, such as porcini or shiitake
Experiment with different herbs and spices in the mushroom mixture, such as thyme or rosemary
Add a layer of sautéed spinach or caramelized onions before adding the mushroom mixture
Swap the puff pastry for phyllo dough for a lighter crust
For a gluten-free option, use gluten-free puff pastry or wrap the filling in thinly sliced zucchini or eggplant
Add some grated cheese, such as Gruyere or blue cheese, to the mushroom mixture
Serve the Wellington with a red wine sauce or a creamy mushroom sauce
Include a layer of pâté or foie gras on top of the beef before wrapping it in prosciutto

Recipe overview

Beef Wellington is a classic and elegant dish that wraps a tenderloin of beef in a savory mushroom mixture, all encased in a crispy, golden puff pastry. This recipe, while requiring a bit of time and precision, is well worth the effort and sure to impress at any dinner party or special occasion. You'll start by searing the beef and sautéing a flavorful mix of garlic, shallot, and mushrooms. After brushing the beef with English mustard, you'll wrap it in prosciutto and the mushroom mixture, then let it chill to maintain the shape. The wrapped beef is then enveloped in a blanket of puff pastry, brushed with egg yolk for a beautiful finish, and baked until golden. The result is a feast for the eyes and the palate, with the tender and juicy beef complemented by the rich flavors of the mushroom mixture and the salty prosciutto, all balanced by the light, flaky puff pastry. Whether you're a seasoned chef or a home cook looking to try something new, you're sure to enjoy creating this classic dish. Enjoy!

Common questions

What is the best cut of beef to use for Beef Wellington? The best cut of beef to use for Beef Wellington is beef tenderloin fillet.
Can I use a different type of mushroom instead of chestnut mushrooms? Yes, you can use different types of mushrooms like cremini or button mushrooms as a substitute for chestnut mushrooms.
Is it necessary to sear the beef before wrapping it in pastry? Yes, searing the beef helps to seal in the juices and adds flavor to the final dish.
What can I use as a substitute for prosciutto? If you prefer not to use prosciutto, you can substitute it with thinly sliced bacon or ham.
Do I have to use English mustard? No, you can use any type of mustard that you prefer or have on hand.
Can I prepare Beef Wellington in advance? Yes, you can prepare Beef Wellington in advance by assembling it up to the point of wrapping it in pastry. Keep it refrigerated until ready to bake.
What temperature should the oven be preheated to? The oven should be preheated to 395 degrees F (200 degrees C).
How can I know if the beef is cooked to my desired level of doneness? Cooking time may vary depending on the thickness and desired level of doneness. It is recommended to use a meat thermometer to check the internal temperature. For medium-rare, aim for an internal temperature of 135-140 degrees F (57-60 degrees C).

Serving dishes and utensils

Baking tray - Used to bake the beef Wellington in the oven.
Cling film - Used to wrap and roll the prosciutto and mushroom mixture around the beef.
Pan - Used to sear the beef and sauté the garlic, shallot, and mushrooms.
Pastry brush - Used to brush the beaten egg yolk onto the pastry.
Floured surface - A surface lightly dusted with flour to roll out the puff pastry.

Origin stories

While the name might conjure images of the Duke of Wellington celebrating his victory at the Battle of Waterloo, the origins of Beef Wellington are not so clear. Some suggest the dish, a fillet of beef wrapped in pastry, was so named because it resembled one of the brown shiny military boots, known as "Wellingtons", that were named after the Duke. But food historians are quick to point out that the name 'Beef Wellington' does not appear until years later, and in fact, the first recorded recipe to include a fillet of beef cooked in pastry was written in 1966 by Fanny Cradock, the notorious British TV chef. So, while we may never know the true origins of this delicious dish, its association with one of Britain's greatest military heroes certainly adds to its appeal.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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