Beef Wellington scares people. It shouldn’t. Yes, it’s fancy. Yes, it’s impressive. But it’s also just steak wrapped in mushrooms, ham, and puff pastry. Follow these steps. You’ve got this.
Your guests will lose their minds.
Ingredients
Serves 4-6.
- 1.5 lbs (675g) beef tenderloin (center-cut)
- Salt and pepper
- 2 tablespoons oil
- 8 oz (225g) mushrooms, finely chopped
- 2 shallots, minced
- 2 cloves garlic, minced
- 6 slices prosciutto
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Fresh thyme (optional)
Step-by-Step Instructions
Step 1: Sear Beef
- Season beef with salt and pepper. Sear in hot oil 2-3 minutes per side until browned. Cool.
Step 2: Make Duxelles
- In same pan, cook mushrooms, shallots, and garlic until dry (no liquid left). Cool.
Step 3: Wrap
- Lay prosciutto on plastic wrap, overlapping. Spread mushroom mixture on top.
- Place beef in center. Roll tightly using plastic wrap. Chill 20 minutes.
Step 4: Pastry Wrap
- Roll out puff pastry. Unwrap beef, place on pastry. Brush edges with egg, seal tightly.
- Chill 20 minutes. Preheat oven to 400°F (200°C).
Step 5: Bake
- Brush pastry with egg. Score decorative lines. Bake 35-40 minutes (internal temp 125°F for medium-rare).
- Rest 10 minutes. Slice. Watch jaws drop.
Summary
Prep Time: 30 minutes (plus chilling) | Cook Time: 45 minutes | Total Time: ~2 hours
Yield: 4-6 servings
Difficulty: Medium (chilling steps = your friend)
Storage Notes
How to Store:
- Best fresh. Wellington is a star on day one.
- Leftovers: Fridge up to 2 days. Pastry won’t be crispy.
- Reheat: 350°F oven for 10-12 minutes. Microwave ruins the pastry.
