Beef Wellington is one of the most iconic and elegant dishes in Western cuisine. Known for its rich flavors and refined presentation, it combines tender beef fillet, savory mushroom duxelles, and crisp golden puff pastry into a single, luxurious experience. Although it has a reputation for being difficult, with the right steps and attention to detail, you can successfully recreate this restaurant-quality dish at home.
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Ingredients (Serves 4–6)
For the Beef:
– 1 kg (2.2 lbs) beef tenderloin (center-cut)
– Salt and black pepper (to taste)
– 2 tablespoons olive oil
– 2 tablespoons Dijon mustard
For the Mushroom Duxelles:
– 500 g mushrooms (finely chopped)
– 2 tablespoons butter
– 2 cloves garlic (minced)
– 1 small onion or shallot (finely chopped)
– Salt and pepper (to taste)
– 2 tablespoons fresh parsley (optional)
For Assembly:
– 8–10 slices of prosciutto (or smoked turkey as alternative)
– 1 sheet puff pastry (thawed if frozen)
– 1 egg (beaten, for egg wash)
– Plastic wrap
Instructions
Step 1: Prepare the Beef
1. Season the beef tenderloin generously with salt and pepper.
2. Heat olive oil in a pan over high heat.
3. Sear the beef on all sides (about 2–3 minutes per side) until browned.
4. Remove from heat and immediately brush with Dijon mustard.
5. Let it cool completely.
Step 2: Make the Mushroom Duxelles
1. In a pan, melt butter over medium heat.
2. Add onions and garlic, sauté until soft.
3. Add chopped mushrooms and cook until all moisture evaporates (very important).
4. Season with salt, pepper, and parsley.
5. Let the mixture cool.
Step 3: Assemble the Wellington
