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There is something truly special about Classic Beef Wellington it’s the kind of dish that speaks to both elegance and comfort, weaving together rich flavors and textures in a way that captivates the senses. If you’ve ever experienced the magic of biting into tender beef encased in delicate puff pastry with savory mushroom duxelles and ham, you know why this recipe remains a legendary centerpiece for celebrations and intimate dinners alike. This guide will walk you through every step so you can create your own unforgettable Classic Beef Wellington.
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Elegant Beef Wellington Dinner Recipe Made Simple
- Total Time: 45 minutes
- Yield: 4 servings
Description
An elegant and classic Beef Wellington recipe featuring tender beef tenderloin wrapped with mushroom duxelles and ham, encased in crispy puff pastry.
Ingredients
- 1 pound thick beef tenderloin Kosher salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons yellow mustard (like Coleman’s Original English Mustard)
- 1 pound mushrooms (finely chopped)
- 4 thin slices ham (Parma or prosciutto)
- 1 sheet puff pastry (7 to 8 1/2 ounces), thawed
- 2 large egg yolks, beaten Flaky salt, for sprinkling
Instructions
- Preheat oven to 400°F.
- Season beef with salt and pepper and sear on all sides in hot oil for 2-3 minutes.
- Cool and brush beef with mustard.
- Chop mushrooms finely and cook until moisture evaporates (10-15 minutes).
- Spread mushrooms on overlapping ham slices on plastic wrap.
- Place beef on mushroom and ham layer, roll tightly and chill 20 minutes.
- Roll out puff pastry, place beef in center, brush edges with egg yolks and wrap.
- Brush whole pastry with egg yolks, chill 5-10 minutes.
- Score pastry, sprinkle with flaky salt, bake for 25-35 minutes until golden.
- Remove at internal temperature 125-130°F for medium-rare.
Notes
Use a center-cut beef tenderloin for best results. Keep puff pastry cold to prevent tearing. Use a thermometer to ensure perfect doneness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main course
- Method: Baking
- Cuisine: British
Ingredients You’ll Need for Perfect Beef Wellington
To craft this iconic dish, precise, high-quality ingredients are essential. Here is a clear list to prepare yourself for culinary success:
| Ingredient | Quantity |
|---|---|
| Thick beef tenderloin | 1 pound |
| Kosher salt | To taste |
| Freshly ground black pepper | To taste |
| Extra virgin olive oil | 2 tablespoons |
| Yellow mustard (e.g., Coleman’s) | 2 tablespoons |
| Mushrooms | 1 pound (finely chopped) |
| Ham slices (Parma or prosciutto) | 4 thin slices |
| Puff pastry sheet (thawed) | 1 sheet (7 to 8 1/2 ounces) |
| Large egg yolks (beaten) | 2 yolks |
| Flaky salt | For sprinkling |
This ingredient list balances the richness of the beef with the earthy mushrooms and salty ham, all wrapped in golden puff pastry to perfection.
Step-by-Step Cooking Instructions for Classic Beef Wellington
Here is your detailed guide to perfectly executing this sophisticated dish:
Preparing the Beef and Layers
- Preheat your oven to 400°F (200°C) while assembling the Wellington.
- Season the beef tenderloin generously with kosher salt and freshly ground black pepper.
- Sear the beef in 2 tablespoons of extra virgin olive oil over high heat, cooking each side for 2 to 3 minutes without moving it, to develop a deep, rich crust.
- Cool the beef, then brush it thoroughly on all sides with yellow mustard for a tangy depth.
Making the Mushroom Duxelles
- Chop mushrooms finely in a food processor.
- Cook mushrooms over medium-high heat in a sauté pan for 10 to 15 minutes, stirring occasionally, until all moisture evaporates and you get a concentrated mushroom paste.
- Cool mushroom mixture before use.
Assembling the Layers
- Lay ham slices overlapping on a large piece of plastic wrap, creating a surface large enough to wrap the beef.
- Spread mushroom mixture evenly over the ham.
- Place beef in the center and roll tightly using plastic wrap to form a compact barrel shape. Chill in the refrigerator for 20 minutes.
Wrapping in Puff Pastry
- Roll out puff pastry on a lightly floured surface to large enough size to enclose the beef.
- Unwrap the beef from plastic and place it centrally on the pastry.
- Brush pastry edges with beaten egg yolks and fold pastry around the beef, trimming any excess to avoid overly thick layers.
- Place seam-side down on a baking tray and brush the whole surface with egg yolk. Chill for 5 to 10 minutes.
Finishing and Baking
- Score the pastry’s surface lightly with a sharp knife without cutting through, and sprinkle flaky salt on top.
- Bake at 400°F for 25 to 35 minutes until the pastry is golden.
- Check doneness with an instant-read thermometer remove when internal temperature reaches 125 to 130°F for medium-rare.
Helpful Tips for Classic Beef Wellington Success
- Choosing the Beef: Use a thick, center-cut beef tenderloin for even cooking and tenderness.
- Mushroom Selection: Cremini or white button mushrooms work well but ensure they are fresh and firm for the best duxelles.
- Puff Pastry Handling: Keep pastry cold when rolling to prevent it from becoming sticky or tearing.
- Avoid Overlapping: Too many overlapping layers of pastry make baking uneven; trim excess for crisp, flaky crust.
- Resting Time: Let the wrapped beef chill adequately before baking to keep its shape and ensure even heat distribution.
- Thermometer Use: Investing in a good instant-read thermometer guarantees perfectly cooked beef.
Conclusion
Classic Beef Wellington is more than a dish; it’s an experience that brings richness, flavor, and elegance to your table. With attention to detail and the right ingredients, you can master this timeless recipe and impress your loved ones with a meal that speaks to tradition and finesse. Take your time with each step, and delight in every bite of your culinary masterpiece.