Why Make This Recipe
Beef Wellington may sound fancy, but it can be a joyful addition to your family’s dinner table. This dish is great for special occasions or cozy family nights when you want to serve something truly delicious. It’s a fun way to bring everyone together around the table, and the delicious combination of tender beef, earthy mushrooms, and flaky pastry will delight even the pickiest eaters! Plus, the process of making it can be a fun family activity, turning cooking into a shared experience.
How to Make Beef Wellington
Making Beef Wellington starts with three main steps: preparing the tenderloin, making the aromatic mushroom duxelles, and finally assembling it all together. Let’s break it down simply.
Ingredients
- 2-3 pounds center-cut beef tenderloin
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 ½ pounds mushrooms (button, cremini, shiitake, portobello, or a mix, cleaned and roughly chopped)
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 2 medium shallots, roughly chopped
- 2 teaspoons fresh thyme leaves (about 6 sprigs)
- 4 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 12 thin slices prosciutto (about ¼ pound; you can substitute turkey bacon or beef bacon)
- Flour for rolling out puff pastry
- 14 ounces frozen or homemade puff pastry (thawed)
- 1 large egg, beaten
- ½ teaspoon flaky or coarse sea salt (like Maldon or fleur de sel)
- 1 bunch finely minced chives
Directions
Prepare the Tenderloin: Start by seasoning the beef tenderloin with kosher salt and freshly ground black pepper. In a large skillet, heat 2 tablespoons of olive oil over high heat. Sear the tenderloin for about 2-3 minutes on each side until it’s nicely browned. Remove it from the skillet and let it cool. Once it’s cooled, brush the tenderloin with Dijon mustard.
Make the Duxelles: In the same skillet, add 2 tablespoons of salted butter and the remaining olive oil. Sauté the chopped shallots until soft. Then, add the chopped mushrooms, thyme, garlic, salt, and pepper. Cook until the mixture is dry, about 10-15 minutes. Let it cool.
Assemble: On a floured surface, roll out the puff pastry. Lay the prosciutto on the pastry, slightly overlapping. Spread the mushroom duxelles over the prosciutto, then place the tenderloin on top. Roll it up carefully and seal the edges. Brush the pastry with the beaten egg and sprinkle with flaky sea salt.
Bake: Preheat the oven to 400°F (200°C). Place the wrapped Wellington on a baking tray lined with parchment paper. Bake for 25-30 minutes, or until the pastry is golden brown. Let it rest for 10 minutes before slicing.
How to Serve Beef Wellington
Once you slice your Beef Wellington, serve it with simple sides like roasted vegetables or a fresh salad. Kids love dipping their slices into gravy or serving it alongside mashed potatoes, adding to the family-friendly nature of the dish. It’s perfect for sharing, so gather around the table and enjoy!
How to Store Beef Wellington
If you have leftovers (which is rare!), you can keep them in an airtight container in the fridge for up to 3 days. Just reheat gently in the oven to maintain that flaky pastry texture. You can also freeze it before baking; just wrap it well in plastic wrap and then in foil. When you’re ready to bake it, just add a little time to the oven for a frozen start.
Tips to Make Beef Wellington
- Prep Ahead: If you’re busy during the week, prepare the mushroom mixture and tenderloin a day in advance. Assembling it will take no time!
- Custom Fillings: Feel free to add in other ingredients like spinach or cheese to the mushroom mixture. Get creative with flavors your family loves!
- Watch the Temperature: Use a meat thermometer to check the doneness of the beef. Aim for medium rare at around 130°F (54°C) for the juiciest result.
Variation
If beef isn’t your family’s favorite, you can swap it for a turkey tenderloin or even a hearty veggie mix with lentils and roasted vegetables, making this dish accessible for all dietary needs.
FAQs
Can I use a different type of meat?
Absolutely! Turkey can be a great substitute. Just remember to adjust cooking times, as turkey typically takes longer.
What if I don’t have puff pastry?
You can use phyllo dough or even biscuit dough as an alternative, just keep in mind the texture will be different.
Can I make this dish vegan?
Yes, you can make a veggie Wellington by using a mix of hearty vegetables like sweet potatoes, spinach, and mushrooms in place of the beef, and using vegan puff pastry.
Creating Beef Wellington can feel like making a gourmet meal at home, but with a little planning and family help, it becomes achievable. Enjoy cooking together!
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Beef Wellington
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and elegant Beef Wellington featuring tender beef, earthy mushrooms, and flaky pastry, perfect for special occasions or family dinners.
Ingredients
- 2–3 pounds center-cut beef tenderloin
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 ½ pounds mushrooms (button, cremini, shiitake, portobello, or a mix, cleaned and roughly chopped)
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 2 medium shallots, roughly chopped
- 2 teaspoons fresh thyme leaves (about 6 sprigs)
- 4 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 12 thin slices prosciutto (about ¼ pound; can substitute turkey bacon or beef bacon)
- Flour for rolling out puff pastry
- 14 ounces frozen or homemade puff pastry (thawed)
- 1 large egg, beaten
- ½ teaspoon flaky or coarse sea salt (like Maldon or fleur de sel)
- 1 bunch finely minced chives
Instructions
- Season the beef tenderloin with kosher salt and freshly ground black pepper. In a skillet, heat 2 tablespoons of olive oil over high heat and sear the tenderloin for about 2-3 minutes on each side. Remove and let it cool, then brush with Dijon mustard.
- In the same skillet, add 2 tablespoons of salted butter and the remaining olive oil. Sauté chopped shallots until soft, then add chopped mushrooms, thyme, garlic, salt, and pepper. Cook until mixture is dry, about 10-15 minutes, and let it cool.
- On a floured surface, roll out the puff pastry. Lay the prosciutto on it, slightly overlapping. Spread the mushroom duxelles over the prosciutto, place the tenderloin on top, roll it up, and seal the edges. Brush with beaten egg and sprinkle with flaky sea salt.
- Preheat oven to 400°F (200°C). Place the wrapped Wellington on a baking tray lined with parchment and bake for 25-30 minutes, or until the pastry is golden brown. Let it rest for 10 minutes before slicing.
Notes
Serve with sides like roasted vegetables or salad. Leftovers can be stored in the fridge for up to 3 days, or frozen before baking. Use a meat thermometer for desired doneness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
Keywords: Beef Wellington, gourmet meal, family dinner, special occasions