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A savory mushroom paste is topped with a tender filet and wrapped in prosciutto, then baked in puff pastry for an unforgettable, edible work of art.
Holly’s Recipe Highlights
- Flavor: Tender and savory beef is wrapped in a flaky, buttery crust for the perfect balance of flavor and texture.
- Recommended Tools: A meat thermometer is a must-have to gauge the proper temperature of Beef Wellington.
- Time-Saving Tip: Beef Wellingtons can be assembled with the mushrooms and prosciutto up to 8 hours ahead, wrapped in plastic, and chilled until ready to use in Step 9.
Ingredient Tips for Beef Wellington
Beef Tenderloin: Look for uniformly shaped filets of center-cut tenderloins. Often they will be packaged individually or in pairs, labeled as Beef Wellington filet mignons.
Mushrooms: Cremini, baby bellas, or finely diced portobello mushrooms are best for a duxelles paste, since their earthy flavor is more pronounced than other varieties.
Prosciutto: Prosciutto helps keep the duxelles paste from making the puff pastry soggy and adds a layer of salty flavor. In a pinch, bacon can be used if it’s thin-sliced and contains more meat than fat.
Puff Pastry: For the best flavor, look for an all-butter puff pastry and be sure it’s thawed enough to be pliable, but not at room temperature. Phyllo dough can also be used for a lighter, less buttery-flavored shell.
Use leftover pastry to make small shapes like leaves or round balls. Secure them with an egg wash, and brush the remaining egg wash over the Wellingtons before baking for a glossy finish.
How to Make Beef Wellington
- Prep mushrooms and sear steak.
- Cook shallots in oil and add garlic, mushrooms, salt, thyme, and sherry until the mushroom mixture is dry (full recipe below). Cool completely.
- Place the duxelles mixture on two pieces of prosciutto, forming a disc shape.
- With a paring knife, cut pastry into squares and place the steaks in the center of each square and seal.
- Brush with egg wash and bake until golden brown. Rest before serving.
Serve as is or complement the dish with a delicious red wine sauce.
Storing Leftovers
Keep leftover Beef Wellingtons refrigerated in an airtight container in the refrigerator for up to 4 days. Reheat them by cutting them in half and baking them until just heated through.
Freeze them wrapped in plastic and in a zippered bag. Once thawed, the pastry may not be as firm, but it will still be delicious!
Delicious & Elegant Entrees
Did you love this Beef Wellington? Be sure to leave a rating and comment below!
Beef Wellington
Ingredients
- 10 ounces mushrooms white or brown
- 2 filet mignons 1 ½ inches thick
- ½ teaspoon kosher salt divided
- ¼ teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 2 tablespoons finely diced shallot
- 1 clove garlic minced
- ⅛ teaspoon dried thyme leaves
- 1 tablespoon cooking sherry
- 4 slices prosciutto
- 2 teaspoons Dijon mustard
- 1 sheet puff pastry thawed
- 1 large egg lightly beaten
Instructions
- Finely chop mushrooms or pulse in a food processor.
- Pat the steaks dry and season with ¼ teaspoon kosher salt & pepper.
- Heat the oil in a medium skillet over medium-high heat and add steaks. Brown 2 minutes per side. Remove from the pan and place in the fridge to keep cool.
- Reduce the heat on the skillet to medium and add butter and shallot. Cook until the shallot begins to soften, about 3 minutes.
- Add garlic, mushrooms, ¼ teaspoon kosher salt, and dried thyme leaves. Cook until the mushrooms have released their liquid, then turn the heat up to medium-high and continue cooking until the liquid is completely evaporated. Add sherry and cook until evaporated. Remove from the heat and place in a bowl to cool completely.
- Lay 2 pieces of prosciutto in the center of a square of plastic wrap. Top with half of the cooled mushroom mixture. Press to form into a disc shape.
- Dab steaks dry with a paper towel and brush with Dijon mustard. Place on top of the mushrooms, wrap the prosciutto around the sides of the steak and seal the plastic wrap tightly. Repeat with the second steak. Refrigerate for at least 90 minutes.
- When ready to bake, preheat the oven to 425°F.
- Roll out the puff pastry and cut out two 8×8-inch squares (reserve the remaining pastry for decorating if desired). Remove the plastic wrap from each steak and place them prosciutto-side down in the center of each pastry square.
- Fold in the four corners of the pastry, allowing a slight overlap to seal, but cutting away the excess to avoid soggy dough. After folding in the four corners, pull in the four points of overhanging dough, again cutting away the excess and pinching to seal.
- Place the pastry on a parchment-lined pan, seam side down.
- Whisk the egg and brush the pastry with egg.
- Bake for 18-23 minutes or until the steaks reach 115-120°F in the center (use a thermometer for best results). Remove from the oven and place the Beef Wellingtons on a wire rack to rest. Rest for 10-15 minutes before serving.
Notes
The beef will be undercooked when removed from the oven, but the heat inside the puff pastry will continue to cook while resting. This recipe is for 1 1/2-inch filets, if your steaks are thicker, they will need extra time.
Cooking time can vary slightly based on the shape of the steak; use a thermometer for best results. To reheat: Cut the Beef Wellington in half. Bake halves at 275℉ for 20-25 minutes or just until heated through. If desired, use extra puff pastry to decorate Beef Wellingtons. Use cookie-cutter shapes or create your own design with pieces of dough. Use the beaten egg to attach your decorations, and brush everything with the egg wash before baking.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Entree, Main Course
Cuisine American, British© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Awesome food yum!
Thanks Peter, I am glad you enjoyed it!
How do i keep the pastry from separating from the beef?
Hi Carmen, as mentioned in the post, the key to perfect Beef Wellington is searing the steaks first. It seals in juices, keeps the outside dry so the filling sticks, and helps prevent a soggy pastry. You will also want to make sure the duxelle mixture is dry and cooled completely for better adherence to the filets. I hope that helps!