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Easy Beef Wellington Recipe

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★★★★★

4.9 from 94 reviews

This Easy Beef Wellington recipe combines a tender, seared beef tenderloin wrapped in a savory mushroom and prosciutto layer, all encased in flaky puff pastry. The dish boasts rich flavors from the herb-seasoned mushroom duxelles, Dijon mustard, and optional sriracha for a subtle kick, making it an elegant yet approachable centerpiece perfect for special occasions.

Ingredients

Scale

Mushroom Mixture

  • 1.5 pounds mixed mushrooms, chopped
  • 1 sweet or white onion, coarsely chopped
  • 2 tablespoons olive oil
  • 3–4 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Kosher salt and pepper, to taste

Beef Tenderloin

  • 2.5 pounds beef tenderloin, fat trimmed and tied with butcher’s twine at 1-inch intervals
  • Kosher salt and pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon sriracha sauce (optional)

Assembly & Baking

  • 12 thin slices prosciutto (about ¼ pound)
  • 14 ounces frozen puff pastry, thawed
  • 1 large egg, beaten
  • 2 teaspoons poppy seeds
  • Flaky salt (optional)

Instructions

  1. Prepare Mushroom Layer: Place the chopped mushrooms and coarsely chopped onion in a food processor. Pulse several times until finely chopped. Heat olive oil in a large skillet over medium-high heat and add the mushroom-onion mixture, minced garlic, dried thyme, dried rosemary, and Kosher salt and pepper. Cook, stirring frequently for 8-10 minutes until most liquid is absorbed. Continue cooking for another 6-8 minutes over medium heat, stirring often until mushrooms brown and no liquid remains. Taste and adjust salt.
  2. Sear Tenderloin: Pat the beef tenderloin dry with paper towels. Trim excess fat and tie with butcher’s twine around 4-5 times to maintain shape. Season all sides with Kosher salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the tenderloin for 2 minutes on each side, until all sides are golden brown. Remove from heat.
  3. Coat Tenderloin: In a small bowl, mix Dijon mustard and sriracha sauce. Remove the butcher’s twine from the tenderloin and rub the mustard mixture evenly over the entire surface.
  4. Assemble Mushroom and Prosciutto Layer: Lay a piece of cling film on a clean work surface. Arrange prosciutto slices in a slightly overlapping square shape large enough to hold the tenderloin. Spread the mushroom mixture evenly over the prosciutto. Place the coated tenderloin on one end and roll tightly using the cling film. Refrigerate for 30 minutes.
  5. Prepare Puff Pastry: Preheat oven to 425°F (220°C). Roll out thawed puff pastry into a rectangle about 2 inches longer than the length of the chilled tenderloin.
  6. Wrap in Puff Pastry: Remove the tenderloin from the cling film and place it at one end of the pastry rectangle. Roll it tightly, tucking in ends as needed. Trim any excess pastry.
  7. Final Prep: Transfer the wrapped Wellington to a baking sheet with the seam side down. Brush the entire surface with beaten egg. Using a sharp knife, make light diagonal cuts about 1 inch apart on top without cutting through the pastry. Sprinkle poppy seeds and flaky salt over the top, if desired.
  8. Bake: Place in the preheated oven and bake for 35-40 minutes, or until the internal temperature reaches 125°F for rare beef.
  9. Rest and Serve: Remove from oven and let rest for 15 minutes before slicing to allow juices to redistribute.

Notes

  • Make sure the mushroom mixture is dry and browned to prevent soggy pastry.
  • Use a meat thermometer to check doneness accurately; 125°F for rare, 135°F for medium-rare.
  • Optional sriracha adds a subtle heat, but it can be omitted for a classic flavor.
  • Allow the Wellington to rest after baking to maintain juiciness and tenderness.
  • Ensure puff pastry is thoroughly thawed before rolling to prevent cracking.

Keywords: Beef Wellington, Mushroom Duxelles, Puff Pastry, Beef Tenderloin, Elegant Dinner, Classic British Recipe

Find it online: https://kitchenbyclara.com/easy-beef-wellington-recipe/