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Easy Beef Wellington Recipe

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A straightforward five-step method to make a golden, flaky Beef Wellington with tender, juicy beef and savory mushroom duxelles, perfect for special occasions or weeknight dinners.

Ingredients

Scale
  • 1 to 1.5 pounds center-cut beef tenderloin (450–680 g), well-marbled
  • Salt and pepper, to season
  • 1 tablespoon olive oil (extra virgin preferred)
  • 10 oz cremini or button mushrooms (280 g), finely chopped
  • 2 small shallots, minced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons unsalted butter
  • 6–8 thin slices prosciutto
  • 2 sheets frozen puff pastry, thawed
  • 2 tablespoons Dijon mustard
  • 1 egg yolk beaten with 1 tablespoon water (egg wash)

Instructions

  1. Pat beef tenderloin dry and season generously with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat until shimmering. Sear beef on all sides for about 2 minutes per side (8 minutes total) until golden brown. Remove from heat, let cool slightly, then brush entire surface with Dijon mustard.
  2. In the same skillet, melt butter over medium heat. Add chopped mushrooms, shallots, garlic, and thyme. Cook, stirring often, until mixture releases moisture and becomes a thick paste, about 10-12 minutes. Season lightly with salt and pepper. Let cool completely.
  3. Lay out plastic wrap and arrange prosciutto slices overlapping to form a rectangle large enough to wrap the beef. Spread cooled mushroom duxelles evenly over prosciutto. Place beef on top and roll tightly into a log using plastic wrap edges. Twist ends and chill in fridge for 15 minutes.
  4. Preheat oven to 400°F (200°C). Roll out one puff pastry sheet on lightly floured surface. Remove beef roll from plastic wrap and place in center of pastry. Fold pastry over beef, trim excess, and seal edges by pressing firmly. Brush pastry with egg wash and lightly score a pattern on top without cutting through. Chill for 10 minutes if pastry feels soft.
  5. Place wrapped beef on parchment-lined baking sheet. Bake for 25-30 minutes until pastry is golden brown and crisp. Use a meat thermometer to check doneness: 125°F (52°C) for rare, 135°F (57°C) for medium-rare. Let rest for 10 minutes before slicing.

Notes

If pastry browns too fast, tent loosely with foil. Resting the Wellington before slicing is crucial to keep juices inside. Use an instant-read thermometer to avoid overcooking. For gluten-free, use gluten-free puff pastry. Variations include swapping beef for portobello mushroom for vegetarian option or using smoked turkey instead of prosciutto.

Nutrition

Keywords: Beef Wellington, easy beef Wellington, mushroom duxelles, puff pastry, prosciutto, dinner recipe, special occasion, home cooking

Find it online: https://tomyumy.com/easy-beef-wellington-recipe-5-steps-for-impressively-delicious-results/