Beef Wellington is a classic dish that impresses every time. With its juicy beef tenderloin wrapped in prosciutto, wild mushroom duxelles, and flaky puff pastry, it's a feast for both the eyes and the palate. Perfect for a special occasion or a cozy Sunday dinner!
The star of this dish is the beef tenderloin, known for its tenderness and rich flavor. Olive oil is used for searing the beef, enhancing its flavor and texture. Salt and freshly ground black pepper season the beef, bringing out its natural flavors. The wild mushrooms (like cremini, shiitake, and oyster) add a deep, earthy flavor to the dish. Unsalted butter lends richness to the mushroom duxelles. Garlic and fresh thyme infuse the mushrooms with aromatic flavors. A splash of dry white wine adds acidity and depth. Prosciutto wraps around the beef, adding a savory, salty layer. Dijon mustard provides a tangy contrast to the rich beef. Puff pastry encases it all in buttery, flaky goodness. Finally, a large egg creates a golden, glossy finish on the pastry.
Beef Wellington pairs wonderfully with roasted vegetables, like carrots and parsnips, or creamy mashed potatoes. A simple salad with a vinaigrette can also provide a refreshing contrast to the rich flavors of the Wellington.
Start by preheating your oven to 400°F (200°C). While it heats up, season the beef tenderloin generously with salt and pepper. This will enhance the natural flavors of the meat. In a large skillet, heat olive oil over medium-high heat. Once the oil shimmers, place the beef in the skillet and sear each side for about 2-3 minutes until a rich, brown crust forms. Remove the beef and let it cool.
Keeping the skillet on the heat, add butter and wait for it to melt. Toss in the finely chopped wild mushrooms, stirring occasionally until they release their moisture and turn golden, about 8 minutes. Stir in the garlic and thyme, cooking for another 2 minutes to let their flavors meld. Pour in the white wine and allow it to evaporate, leaving behind a concentrated flavor. Set the mushroom mixture aside to cool.
Lay a large piece of plastic wrap on your work surface. Arrange the prosciutto slices on it, ensuring they overlap slightly to create a solid layer. Spread the cooled mushroom duxelles evenly over the prosciutto. Brush the seared beef with Dijon mustard, then place it atop the mushroom layer.
Using the plastic wrap, roll the prosciutto around the beef tightly, forming a neat log. This step ensures everything holds together nicely. Chill the wrapped beef in the refrigerator for about 15 minutes to firm it up.
On a floured surface, roll out the puff pastry. Unwrap the beef and set it in the center of the pastry. Fold the pastry over the beef, trimming any excess and sealing the edges with a beaten egg to ensure everything stays enclosed during baking. Brush the exterior of the pastry with the egg wash for a beautiful golden finish.
Place the pastry-wrapped beef on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and flaky. Let it rest for 10 minutes before slicing. This resting period allows the juices to redistribute, resulting in tender, juicy slices.
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