Tender and juicy beef tenderloin wrapped in layers of prosciutto and mushrooms and baked in a golden brown puff pastry this Beef Wellington is perfect for a celebration or holiday.
About a year ago my husband and I traveled to London. It was a dream of my husband’s to go back to London since he traveled there in college. While we were in London we were lucky enough to have dinner at the Savoy Hotel’s Restaurant 1890, by Gordon Ramsey. The specially of the house at this restaurant is Beef Wellington. Since that dinner I’ve been obsessed with learning to make Beef Wellington. After a failed attempt (food bloggers are human we make mistakes) I’m proud to say I did it! Now you can benefit from my trial and error and learn to make this amazing recipe for you family or celebration.
How to make Beef Wellington:
(Scroll to bottom of page for full recipe.)
Ingredients
- Beef Tenderloin
- Dijon Mustard
- Button or Cremini Mushrooms
- Prosciutto
- Puff Pastry (one sheet thawed)
- Onion
- Egg
- Coriander
- Thyme Leaves
- Flour
- Butter
- Olive Oil
- Salt and Pepper
Special Equipment:
- Plastic Wrap
Instructions:
1. Pat the beef tenderloin dry, then season with coriander, salt and pepper.
2. Heat the olive oil in a large skillet of over medium high heat. Sear the tenderloin on each for about 2 minutes per side until browned.
3. Remove from the beef from the pan and transfer to a wire rack set inside a baking sheet; let cool 15 minutes. Brush with Dijon mustard. Cool the beef in the fridge for an hour (up to three hours).
4. In a food processor, pulse the mushrooms, shallots, and Thyme leaves until finely chopped, set aside.
5. In a pan, melt the butter and sauté the onion until soft. Add the chopped mushroom mixture, season with salt, and pepper. Cook until all the liquid evaporates and the mixture becomes dry. Set it aside and let it cool completely.
6. Lay overlapping slices of prosciutto on a sheet of plastic wrap. Spread the cooled mushroom mixture evenly over the prosciutto.
7. Place the beef tenderloin on top of the prosciutto and mushroom mixture and roll tightly into a log. Wrap in another piece plastic wrap and chill in the refrigerator for 20 minutes.
8. Roll out the thawed puff pastry and lightly dust it with flour. Unwrap the beef and place it in the center of the pastry. Wrap the puff pastry around the beef pressing with your fingers to close the edges.
9. Preheat the oven to 400°F While the oven make an egg wash. To do this beat together one egg an a tablespoon of water in a small bowl. Then transfer he wrapped beef to a baking tray lined with parchment paper. Make shallow decorative cuts on the surface and use a pastry brush to cover the puff pastry in the egg wash.
10. Bake the Wellington for 40–45 minutes, until the pastry is golden brown and an instant-read thermometer inserted into the center reads 130°F medium rare or 140°F for medium.
12. Let the Wellington rest for 10-20 minutes before slicing and serving.
What temperature should Beef Wellington be cooked to?
Rare: It Is not recommended to serve Beef Wellington rare. The extended cooking time is needed for the puff pastry to cook completely.
Medium Rare: Traditionally, Beef Wellington is served medium rare or when the beef has reached 130°F internal temperature. This is considered the perfect temperature for Beef Wellington. At this temperature the beef is tender, juicy, and has a rich red center. Resting the Wellington is crucial at this stage, allowing the juices to redistribute and the temperature to equalize.
Medium: If you prefer your beef more well done you can bake it to medium or until an instant read thermometer reads 140°F internal temperature. I do not recommend cooking the beef past medium as it can become overcooked and tough.
Do I have to let the Wellington rest after baking?
Yes! It is important to let the Wellington rest covered loosely with foil for at least 10-15 minutes after removing it from the oven. This will allows the natural juices to redistribute throughout the beef. The resting period will help in a more tender and flavorful result.
How to prevent a soggy bottom on your Beef Wellington?
To prevent a soggy bottom, ensure the mushroom mixture is cooked completely dry. If you are not sure that all the liquid has cooked out of the mushroom mixture you can transfer it to a plate and pat if dry with a paper towel before spreading it over the prosciutto in step five.
I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it!
Happy Cooking Y’all!
Susanne
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