Beef Wellington
Quick answer
- Total time
- 105 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Beef Wellington wraps a whole seared beef tenderloin in a layer of mushroom duxelles and prosciutto, then encases everything in puff pastry before baking.
Read more
The initial sear builds a Maillard-crusted surface on the beef, and the duxelles acts as a moisture barrier between the meat and the pastry, absorbing rendered juices so the dough does not go soggy during baking. In the oven, the pastry puffs into hundreds of golden, flaky layers while the tenderloin inside cooks evenly to a pink medium-rare center. Slicing through the finished roll reveals a clean cross-section of bronze pastry, dark mushroom layer, and rosy beef - the visual reward for careful assembly. The tightly packed sequence of textures, from shatteringly crisp pastry to the soft mushroom filling to the tender beef, makes every cut through the roll deliver a different bite. A red wine reduction served alongside completes the dish for a formal occasion.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Pat 600g beef tenderloin dry and season it evenly with 1 teaspoon salt and 0.5 teaspoon black pepper.
Heat a heavy pan thoroughly over high heat.
- 2Step
Place the tenderloin in the hot pan and sear each side for 1 minute.
When all sides are deeply browned, remove it, cool completely, and brush with 2 tablespoons Dijon mustard.
- 3Control
Chop 300 g button mushrooms, 2 shallots, and 2 garlic cloves as finely as possible.
Cook them in a dry pan over high heat for 8-10 minutes, stirring often, until the duxelles is thick and nearly dry.
- 4Prep
Lay 8 prosciutto slices overlapping on plastic wrap and spread the cooled duxelles in a thin, even layer.
Place the beef on top, roll tightly into a firm cylinder, and refrigerate for 15 minutes to set the shape.
- 5Step
Roll 300 g puff pastry into a sheet about 5 cm larger than the roll on all sides.
Wrap it tightly around the chilled roll, press the edges to seal, place it seam-side down, and refrigerate for 30 minutes.
- 6Heat
Brush the pastry with beaten egg and bake in a 225°C preheated oven for 25-30 minutes.
When the pastry is puffed and deep golden, rest it for 5 minutes and check that the center reaches 57-60°C.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Beef Wellington encases seared tenderloin and mushroom duxelles within a crisp puff pastry shell.
- Finish cue
- When the pastry is puffed and deep golden, rest it for 5 minutes and check that the center reaches 57-60°C.
- Avoid this
- The initial sear builds a Maillard-crusted surface on the beef, and the duxelles acts as a moisture barrier between the meat and the pastry, absorbing rendered juices so the dough does not go soggy during baking.
- Storage and reheating
- When all sides are deeply browned, remove it, cool completely, and brush with 2 tablespoons Dijon mustard.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
105min, 10 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
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