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Beef Wellington

This classic Beef Wellington recipe features a perfectly seared beef tenderloin, coated in a savory mushroom duxelles and delicate Parma ham, all encased in flaky puff pastry. Baked until golden, it delivers a luxurious and impressive main course, ideal for special occasions. Precision in cooking and assembly ensures a tender, juicy interior with a crisp, buttery exterior.
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Servings: 4 people
Course: lunch/dinner
Cuisine: british
Calories: 7269.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 lb beef tenderloin fillet
  • Salt and pepper
  • Canola grapeseed, or olive oil
  • 1 lb mushrooms we used half cremini, half shiitake
  • 4 thin slices ham Parma ham if you can get it or prosciutto
  • 2 Tbsp yellow mustard (we used Coleman
  • 7 ounces puff pastry needs 3 hours to defrost in refrigerator if using frozen
  • 2 egg yolks beaten

Equipment

  • 1 Heavy-Bottomed Skillet For searing beef and cooking duxelles
  • 1 Food Processor For finely chopping mushrooms
  • 1 Baking Sheet For baking the Wellington
  • 1 Rolling Pin For rolling puff pastry
  • 1 Meat Thermometer Crucial for accurate internal temperature

Method
 

  1. Season the beef tenderloin generously with salt and pepper, then sear vigorously in a hot, oiled skillet until deeply browned on all sides. Allow to cool, then brush evenly with yellow mustard.
  2. Finely chop the mushrooms in a food processor. Cook the chopped mushrooms in the same skillet until all moisture evaporates and the mixture is very dry, forming a duxelles. Season well and cool completely.
  3. Lay out overlapping sheets of plastic wrap on a clean surface, then arrange the Parma ham slices into a neat rectangle on top of the plastic wrap.
  4. Evenly spread the cooled mushroom duxelles over the ham layer.
  5. Place the seared and mustard-coated beef tenderloin at one end of the duxelles-covered ham.
  6. Using the plastic wrap, carefully roll the ham and duxelles tightly around the beef, forming a compact log. Twist the ends of the plastic wrap to secure and chill for at least 30 minutes.
  7. On a lightly floured surface, roll out the puff pastry into a rectangle large enough to fully encase the beef log.
  8. Unwrap the chilled beef log and carefully place it onto the rolled-out puff pastry. Wrap the pastry tightly around the beef, trimming any excess and securely sealing all seams.
  9. Transfer the pastry-wrapped beef to a baking sheet lined with parchment paper. Brush generously with beaten egg yolk and score the top of the pastry decoratively. Chill again for 15-20 minutes.
  10. Bake in a preheated oven (around 400°F/200°C) for approximately 30-40 minutes, or until the pastry is golden brown and flaky, and the internal temperature of the beef reaches 125-130°F (52-54°C) for medium-rare. Rest for 10-15 minutes before slicing and serving.

Notes

For an exceptional Beef Wellington, quality ingredients are paramount, especially the beef tenderloin. Sear the beef aggressively to develop a rich crust, contributing significantly to flavor. The mushroom duxelles is critical: ensure it's cooked until very dry to prevent a soggy pastry, seasoning it generously. Keep the puff pastry chilled at all times for best flakiness and ease of handling; any tears should be repaired quickly. A crucial step is using a meat thermometer to achieve the desired doneness, targeting medium-rare (125-130°F / 52-54°C) for the beef's internal temperature before resting. Resting allows juices to redistribute, ensuring a tender and moist center. The ham not only adds a salty counterpoint but also acts as a barrier, protecting the pastry from moisture. Score the pastry elegantly for visual appeal.