Beef Wellington Recipe (Print Version)
# Ingredients:
→ Main Components
01 -
2¼ pounds premium beef tenderloin
02 -
1 pound fresh button or cremini mushrooms
03 -
4 ounces thinly sliced prosciutto di Parma
04 -
13 ounces high-quality frozen puff pastry, thawed
→ Aromatics & Seasonings
05 -
1 medium yellow onion, finely diced
06 -
2 fresh garlic cloves, minced
07 -
1 fresh thyme sprig, leaves stripped
→ Cooking Essentials
08 -
3 tablespoons extra virgin olive oil
09 -
½ cup unsalted European butter
10 -
1 large farm-fresh egg, beaten for wash
11 -
All-purpose flour for dusting work surface
# Instructions:
01 -
Pulse the mushrooms in a food processor until they reach a fine, breadcrumb-like consistency. Heat a tablespoon of olive oil in a large skillet over medium heat, then sear the beef tenderloin on all sides until beautifully browned. Set aside on a cooling rack.
02 -
In the same pan, add remaining olive oil and butter. Sauté the diced onions and minced garlic until aromatic and translucent. Add the processed mushrooms and cook patiently for 10-15 minutes until the mixture becomes dry and concentrated. Stir in fresh thyme leaves and let everything cool completely.
03 -
Preheat your oven to 400°F (200°C). On a lightly floured surface, roll the puff pastry into rectangles about ½ cm thick. Layer the prosciutto slices over the pastry, slightly overlapping each piece. Spread the cooled mushroom mixture evenly over the prosciutto, then place the seared beef on top.
04 -
Brush the pastry edges with beaten egg wash, then carefully fold the pastry around the beef, pressing the seams firmly to seal. Place seam-side down on a greased baking sheet, brush the entire surface with egg wash, and chill in the refrigerator for 25 minutes.
05 -
Bake for 22-25 minutes until the pastry is golden and puffed, and the internal temperature reaches 125-130°F for perfect medium-rare. Allow to rest for 10 minutes before slicing to let the juices redistribute beautifully.
# Notes:
01 -
Store any leftovers in an airtight container in the refrigerator for up to 3 days
02 -
For freezing, wrap cooled portions in foil and store in freezer bags for up to 3 months
03 -
To reheat, bake at 300°F for 15-20 minutes until the pastry crisps and meat warms through
04 -
The key to success is ensuring the mushroom mixture is completely dry before assembly