This classic beef wellington recipe has roasted beef tenderloin encrusted in homemade puff pastry for the perfect meal to serve up for those elegant parties with friends and family.
While you may only see this dish at restaurants, or seeing Gordon Ramsay make it on Youtube, it’s actually quite a bit easier to make then you may have thought. There are 10 ingredients in this classic French recipe and it’s one of the most delicious main entrees out there.
WHAT IS IT
Beef Wellington is a pan roasted cut of beef tenderloin that is brushed with mustard (Dijon or yellow) and is wrapped in ham di parma, duxelles, and puff pastry.
It is then brushed with egg wash, scored and baked until the desired internal temperature of the meat is achieved, and the puff pastry is golden brown.
- CHEF NOTE: Ham di parma can be substituted for prosciutto ham.
WHAT IS DUXELLES
This is a classic French filling consisting of finely minced mushrooms that are then sweated in a pan in olive oil with diced shallots, garlic and fresh thyme.
- CHEF NOTE: It is also used in soups and sauces aside from this recipe.
WHAT CUT OF MEAT IS USED
The classic cut of meat to use in this dish is a beef tenderloin, which can range in cost from $20 to $30 per pound depending on the grade of beef you decide to purchase. Beef tenderloin is an extremely tender cut of meat with low fat content.
- CHEF NOTE: The higher grade of beef you purchase the more fat and marbling will be on it rendering a better, juicier flavor.
IS IT RAW WHEN SERVING
Since the tenderloin was pre seared and the puff pastry needs to bake and turn golden brown, the lowest temperature that you could even serve it at is rare, which comes in at around 115° internally. Beef tenderloin should never be served raw.
HOW TO MAKE BEEF WELLINGTON
- Sear the salt and pepper seasoned beef tenderloin in a pan untiled browned on all sides.
- Brush it with mustard and set it aside to rest.
- Finely mince some mushrooms by hand or in a food processor.
- Sweat the mushrooms in a pan in some oil along with some shallots, garlic and thyme.
- Set the mushrooms aside to cool.
- Roll out the puff pastry until it is about 16-18” long by 12” wide.
- Place 6 slices of ham di parma in the center of the pastry, slightly overlapping one another.
- Spread the mushroom duxelles evenly over top of the ham covering it.
- Put the tenderloin towards the bottom part of the ham and roll it forward to seal in the tenderloin.
- Next, pick it up and place it towards the bottom part of the puff pastry and roll it forwards covering it completely.
- Pinch the seams together and slice off the excess dough on the sides and also pinch the seams together.
- Cool it in the refrigerator for 20 minutes.
- Brush the outside wellington with an egg wash, score it if you desire with the back side of a knife.
- Bake it in the oven, slice it and serve it.
HOW MUCH DOES IT COST AT A RESTAURANT
A typical beef wellington at a restaurant may cost you around $100 and can feed 2 people. My recipe will cost that same amount and will feed 4-5 people.
HOW TO SERVE IT
Beef wellington should be simply sliced using a serrated knife to keep the puff pastry intact and serve it by the slice to your guests. In addition, it can be served with a simple brown sauce underneath the slices on a plate you are serving.
Beef Wellington Recipe
- 1 pound of wild mushrooms button, cremini, shiitake and oysters
- 2 small peeled shallots
- 3 garlic cloves
- 3 tablespoons olive oil
- ¼ cup chardonnay
- 2 tablespoons chopped fresh parsley
- 2 teaspoons chopped fresh thyme
- 2- pound beef tenderloin
- 3 tablespoons yellow or Dijon mustard
- ½ recipe of puff pastry or 1 frozen and thawed puff pastry sheet
- 6 slices of ham di parma
- 2 egg yolks whisked with 1 tablespoon whole milk to make an egg wash
- Sea salt and fresh cracked pepper to taste
- Preheat the oven to 425°.
- Add the mushrooms, shallots and garlic to a food processor and pulse on high until the ingredients are about the size of rice. Likewise, you can also finely mince everything on a cutting board with a sharp chef’s knife. Set aside.
- Add 2 tablespoons of olive oil to a large saute pan over low heat and add in the mushroom mixture. Frequently stir and do not burn it.
- Cook for 20 minutes or until the moisture in the mushrooms has evaporated or reduced.
- Deglaze with wine and cook for 5-7 more minutes to also evaporate and reduce the wine liquid.
- Fold in parsley, thyme, salt and pepper until combined and then set aside on a plate to cool slightly.
- Add the same mushroom pan back to the burner over medium-high heat and add in 1 tablespoon of olive oil.
- In the meantime, generously season the beef tenderloin on all sides with salt and pepper and brown it on all sides in the pan with olive oil, about 90 seconds per side.
- Remove from the pan and generously brush it with the mustard on all sides and let it rest on a plate.
- Next, on a clean surface lightly dusted with flour add the puff pastry sheet and roll it out until it’s about 16”-18” long by 12” wide.
- Overlap 6 slices of ham di parma right in the center of the puff pastry and then spread the mushroom mixture over top of the ham and spread around to completely cover it.
- Put the tenderloin towards the bottom part of the ham and mushroom mixture and roll it forward completely encrusting the tenderloin.
- Pick up the beef tenderloin and place it back toward the bottom part of the puff pastry and then roll it forward to wrap it up.
- Pinch the seams together and cut off the excess puff pastry from the sides and pinch the seams together or twist it together to make sure it is airtight.
- Place on a sheet tray lined with parchment paper and rest in the refrigerator for 20 minutes.
- Next, brush the puff pastry outside on all sides with the egg yolk and milk egg wash.
- Score if it with the back side of your knife if desired to make a design and bake at 425° for 18-22 minutes or until a thermometer reads at 120° internally of the beef.
- Remove from the oven at let it rest for 10 minutes before slicing and serving it
- MAKE AHEAD: You can make this recipe up to 1 day in advance of serving it. After you roll up the tenderloin in the puff pastry simply place it in the refrigerator overnight until ready to bake the next day.
- HOW TO REHEAT IT: Caution that reheating beef will cause it to go up in temperature which may over cook it. Place some slices or a chunk in a pan with a lid and bake at 325° for 6-8 minutes or until hot. You can also simply heat in the microwave until hot.
- HOW TO STORE IT: It will hold covered in plastic in the refrigerator for up to 3 days.
- HOW TO FREEZE IT: It will freeze covered in plastic for up to 2 months. Thaw it in the refrigerator for 1 day before reheating it. It will lose a lot of moisture in the freezer causing it to be dry and the puff pastry to be soggy.
- Ham di parma can be substituted for prosciutto ham.
- The higher grade of beef you purchase the more fat and marbling will be on it rendering a better, juicier flavor.
- You can use whatever type of mushroom you’d like in the making of the duxelles.