When it comes to show-stopping dishes for special occasions, Savory Beef Wellington is a timeless classic. Wrapped in golden puff pastry and filled with tender beef, mushroom duxelles, and savory prosciutto, this dish is a feast for both the eyes and the palate. I found this elegant recipe on I Wuv Cooking, and it’s perfect for making any dinner unforgettable.
Let’s dive into this iconic recipe and learn how to create a centerpiece worthy of celebration.
What Makes Beef Wellington Special?
Beef Wellington is the epitome of culinary elegance. The tender beef fillet is surrounded by earthy mushroom duxelles, wrapped in prosciutto for added flavor, and encased in flaky puff pastry. This dish is rich, indulgent, and the perfect way to elevate any occasion, from holiday dinners to anniversaries.
Savory Beef Wellington Recipe
With a little preparation and attention to detail, you can recreate this classic dish at home.
Ingredients
- 1 (2 lb) beef tenderloin
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 lb mushrooms (button or cremini), finely chopped
- 2 garlic cloves, minced
- 2 tablespoons butter
- 8 thin slices of prosciutto
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Optional garnish: fresh thyme or parsley
Instructions
- Sear the Beef Tenderloin
Season the beef generously with salt and pepper. Heat olive oil in a skillet over high heat and sear the beef on all sides until browned, about 1-2 minutes per side. Remove from the pan and brush with Dijon mustard while still warm. Let it cool completely. - Make the Mushroom Duxelles
In the same skillet, melt the butter and sauté the minced garlic and mushrooms until they release their moisture and become a paste-like consistency, about 10 minutes. Season with salt and pepper. Let the mixture cool. - Wrap the Beef
Lay out a sheet of plastic wrap. Arrange the prosciutto slices in an overlapping layer. Spread the mushroom duxelles evenly over the prosciutto. Place the beef on top and use the plastic wrap to tightly roll it into a log. Chill in the fridge for at least 20 minutes. - Prepare the Puff Pastry
On a lightly floured surface, roll out the puff pastry into a rectangle large enough to completely encase the beef. Remove the beef from the plastic wrap and place it on the pastry. Wrap the pastry around the beef, trimming any excess, and seal the edges by pinching or pressing with a fork. - Brush and Bake
Place the wrapped beef seam-side down on a parchment-lined baking sheet. Brush the pastry with the beaten egg for a glossy finish. Chill for 10 minutes. Preheat the oven to 425°F (220°C) and bake for 25-30 minutes, or until the pastry is golden brown and the beef reaches an internal temperature of 125°F (51°C) for medium-rare. - Rest and Serve
Let the Beef Wellington rest for 10 minutes before slicing. Garnish with fresh thyme or parsley, and serve with your favorite sides.
Tips for Perfect Beef Wellington
- Chill Between Steps: Chilling the beef at each stage ensures clean layers and prevents the pastry from becoming soggy.
- Test for Doneness: Use a meat thermometer for precise cooking, as overcooking can compromise the tenderloin’s texture.
- Customize the Filling: Add herbs like thyme or tarragon to the mushroom mixture for extra flavor.
Why This Recipe Stands Out
Beef Wellington is a dish that exudes sophistication, but it’s surprisingly achievable with the right techniques. The combination of tender beef, savory mushroom filling, and crisp pastry is a sensory delight that’s sure to impress your guests and create lasting memories.
If you try this recipe, let me know how it turns out! Don’t forget to visit I Wuv Cooking for more recipes that make every occasion special.
Savory Beef Wellington: The Ultimate Recipe for Special Occasions
Ingredients
- 1 lb mushrooms (button or cremini)
- 1.5 lb beef tenderloin
- 4 slices prosciutto
- 1 sheet puff pastry
- 2 tablespoons Dijon mustard
- 1 egg (beaten, for egg wash)
- Salt to taste
- Black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
Instructions
- Preheat the oven to 400°F (200°C).
- In a skillet, heat the olive oil over medium heat. Add the mushrooms, thyme, salt, and pepper, and sauté until the mushrooms are browned and any moisture has evaporated. Remove from heat and let cool.
- Season the beef tenderloin with salt and pepper. In the same skillet, sear the beef on all sides until browned, about 2-3 minutes per side. Remove from heat and let it cool.
- Spread a layer of Dijon mustard over the cooled beef tenderloin.
- Lay out the prosciutto slices on a sheet of plastic wrap, slightly overlapping them. Spread the cooled mushroom mixture over the prosciutto, then place the beef on top. Using the plastic wrap, roll the prosciutto around the beef tightly. Wrap it in plastic wrap and refrigerate for 15 minutes.
- Roll out the puff pastry on a floured surface. Remove the beef from the plastic wrap and place it on the pastry. Fold the pastry over the beef, sealing the edges, and trim any excess pastry.
- Brush the pastry with the beaten egg for a golden finish.
- Place the wrapped beef on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
- Remove from the oven and let it rest for 10 minutes before slicing and serving.
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