A savory mushroom paste is topped with a young filet and wrapped in prosciutto, then baked in puff pastry for an unforgettable, edible murals.

Ingredient Suggestions for Beef Wellington

Beef Tenderloin: Search for uniformly formed filets of center-cut tenderloins. Usually they are going to be packaged individually or in pairs, labeled as Beef Wellington filet mignons.

Mushrooms: Cremini, child bellas, or finely diced portobello mushrooms are greatest for a duxelles paste, since their earthy taste is extra pronounced than different varieties.

Prosciutto: Prosciutto helps preserve the duxelles paste from making the puff pastry soggy and provides a layer of salty taste. In a pinch, bacon can be utilized if it’s thin-sliced and comprises extra meat than fats.

Puff Pastry: For the very best taste, search for an all-butter puff pastry and be certain it’s thawed sufficient to be pliable, however not at room temperature. Phyllo dough may also be used for a lighter, much less buttery-flavored shell.

Use leftover pastry to make small shapes like leaves or spherical balls. Safe them with an egg wash, and brush the remaining egg wash over the Wellingtons earlier than baking for a shiny end.

The way to Make Beef Wellington

1. Prep mushrooms and sear steak.
2. Prepare dinner shallots in oil and add garlic, mushrooms, salt, thyme, and sherry till the mushroom combination is dry (full recipe under). Cool fully.
3. Place the duxelles combination on two items of prosciutto, forming a disc form.
4. With a paring knife, minimize pastry into squares and place the steaks within the middle of every sq. and seal.
5. Brush with egg wash and bake till golden brown. Relaxation earlier than serving.

Function is or complement the dish with scrumptious crimson wine sauce.







• When getting ready the duxelles in Step 5, be certain the combination is dry and cooled fully for higher adherence to the filets.
• The important thing to good Beef Wellington is searing the steaks first. It seals in juices, retains the skin dry so the filling sticks, and helps forestall a soggy pastry.
• Regulate the bake time for thicker steaks.
• It’s essential to verify the inner temperature of the meat for the specified doneness. It ought to learn 115°F-120°F within the middle. It’ll proceed to cook dinner because it rests.



Storing Leftovers

Hold leftover Beef Wellingtons refrigerated in an hermetic container within the fridge for as much as 4 days. Reheat them by chopping them in half and baking them till simply heated by.

Freeze them wrapped in plastic and a zippered bag. As soon as thawed, the pastry is probably not as agency, however it’s going to nonetheless be scrumptious!

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Beef Wellington

This Beef Wellington recipe wraps tender filet mignon in savory mushrooms, prosciutto, and golden puff pastry for a wealthy and stylish important dish.



Prep Time 30 minutes minutes

Prepare dinner Time 40 minutes minutes

Chill Time/Relaxation Time 1 hour hour 45 minutes minutes

Complete Time 2 hours hours 55 minutes minutes







Prepare dinner ModeStop your display from going darkish

• Finely chop mushrooms or pulse in a meals processor.

• Pat the steaks dry and season with ¼ teaspoon kosher salt & pepper.

• Warmth the oil in a medium skillet over medium-high warmth and add steaks. Brown 2 minutes per facet. Take away from the pan and place within the fridge to maintain cool.

• Scale back the warmth on the skillet to medium and add butter and shallot. Prepare dinner till the shallot begins to melt, about 3 minutes.

• Add garlic, mushrooms, ¼ teaspoon kosher salt, and dried thyme leaves. Prepare dinner till the mushrooms have launched their liquid, then flip the warmth as much as medium-high and proceed cooking till the liquid is totally evaporated. Add sherry and cook dinner till evaporated. Take away from the warmth and place in a bowl to chill fully.

• Lay 2 items of prosciutto within the middle of a sq. of plastic wrap. High with half of the cooled mushroom combination. Press to type right into a disc form.

• Dab steaks dry with a paper towel and brush with Dijon mustard. Place on high of the mushrooms, wrap the prosciutto across the sides of the steak and seal the plastic wrap tightly. Repeat with the second steak. Refrigerate for a minimum of 90 minutes.

• When able to bake, preheat the oven to 425°F.

• Roll out the puff pastry and minimize out two 8×8-inch squares (reserve the remaining pastry for adorning if desired). Take away the plastic wrap from every steak and place them prosciutto-side down within the middle of every pastry sq..

• Fold within the 4 corners of the pastry, permitting a slight overlap to seal, however chopping away the surplus to keep away from soggy dough. After folding within the 4 corners, pull within the 4 factors of overhanging dough, once more chopping away the surplus and pinching to seal.

• Place the pastry on a parchment-lined pan, seam facet down.

• Whisk the egg and brush the pastry with egg.

• Bake for 18-23 minutes or till the steaks attain 115-120°F within the middle (use a thermometer for greatest outcomes). Take away from the oven and place the Beef Wellingtons on a wire rack to relaxation. Relaxation for 10-Quarter-hour earlier than serving.

Guarantee mushrooms are cooked till the liquid is totally evaporated, as moisture will make the pastry soggy.
The meat might be undercooked when faraway from the oven, however the warmth contained in the puff pastry will proceed to cook dinner whereas resting.
This recipe is for 1 1/2-inch filets, in case your steaks are thicker, they are going to want further time.
Cooking time can differ barely primarily based on the form of the steak; use a thermometer for greatest outcomes.
To reheat: Minimize the Beef Wellington in half. Bake halves at 275℉ for 20-25 minutes or simply till heated by.
If desired, use further puff pastry to embellish Beef Wellingtons. Use cookie-cutter shapes or create your individual design with items of dough. Use the overwhelmed egg to connect your decorations, and brush the whole lot with the egg wash earlier than baking.

Energy: 938 | Carbohydrates: 63g | Protein: 19g | Fats: 69g | Saturated Fats: 19g | Polyunsaturated Fats: 12g | Monounsaturated Fats: 33g | Trans Fats: 0.3g | Ldl cholesterol: 119mg | Sodium: 1137mg | Potassium: 650mg | Fiber: 4g | Sugar: 5g | Vitamin A: 328IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 5mg

Diet info supplied is an estimate and can differ primarily based on cooking strategies and types of components used.

Course Beef, Dinner, Entree, Predominant Course

Delicacies American, British

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