Ultimate Beef Wellington Recipe
The Ultimate Beef Wellington is a showstopping centerpiece that combines perfectly cooked beef tenderloin with mushroom duxelles, all wrapped in golden puff pastry. This refined version addresses common pitfalls while enhancing traditional flavors.
Beef Wellington Cooking Ingredients & Instructions
For the Beef
- 1.5kg center-cut beef tenderloin
- 3 tablespoons Dijon mustard
- 2 tablespoons horseradish
- 3 tablespoons sunflower oil
- Salt and freshly ground black pepper
For the Enhanced Duxelles
- 400g mixed mushrooms (chestnut, porcini, shiitake)
- 2 shallots, finely minced
- 4 cloves garlic, minced
- 50g butter
- 100ml Madeira or dry white wine
- 2 sprigs fresh thyme
- 1 tablespoon cream
For Assembly
- 14-16 slices prosciutto
- 500g all-butter puff pastry
- 2 egg yolks beaten with 1 tsp water
- 2 sheets phyllo pastry
- Maldon sea salt for finishing
Method
Beef Preparation
- Tie tenderloin at 1-inch intervals
- Season generously with salt and pepper
- Sear in very hot pan until browned (2-3 minutes per side)
- Mix Dijon and horseradish, brush over beef
- Chill for 30 minutes
Duxelles
- Pulse mushrooms until finely chopped
- Cook shallots and garlic in butter until softened
- Add mushrooms, thyme, cook until moisture evaporates
- Add Madeira, reduce completely
- Finish with cream, cool completely
Assembly
- Layer prosciutto on plastic wrap
- Place phyllo sheets on prosciutto
- Spread duxelles evenly
- Place beef and wrap tightly
- Chill 4 hours or overnight
- Wrap in puff pastry, score, egg wash
- Final chill 30 minutes
Baking
- Preheat oven to 200°C/400°F
- Bake 40-45 minutes for medium-rare
- Rest 15 minutes before serving
Top Tips
- Use a meat thermometer for perfect doneness
- Ensure duxelles are completely dry before assembly
- Keep pastry cold until the last moment
- Score pastry at 45-degree angle for best presentation
- Let beef come to room temperature before final baking
Variations
Truffle Wellington
Add truffle paste to duxelles and finish with truffle oil
Herb-Crusted
Add fresh herbs to the mustard coating
Individual Wellingtons
Use 200g beef portions and adjust cooking time to 25 minutes
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 850 |
| Protein | 45g |
| Fat | 58g |
| Carbs | 35g |
| Fiber | 2g |
| Sodium | 890mg |
What Makes Beef Stroganoff Different from Beef Wellington?
Beef Stroganoff and Beef Wellington are both rich, savory dishes, but their defining features set them apart. Beef Stroganoff is a creamy, comforting meal made with tender beef strips and a mushroom-based sauce. To create this classic dish at home, follow easy homemade beef stroganoff recipe steps for a delicious, satisfying result.
FAQ
Q: Can I make this ahead?
A: You can assemble up to 24 hours ahead and keep refrigerated. Add egg wash just before baking.
Q: How do I prevent a soggy bottom?
A: The phyllo barrier and properly dried duxelles are key. Also ensure your oven is fully preheated and use a preheated baking sheet.
Q: What internal temperature should I aim for?
A: For medium-rare, aim for 54°C/130°F. The temperature will rise 5-7 degrees while resting.
Q: Can I freeze Beef Wellington?
A: Yes, freeze before baking. Wrap well and freeze for up to 3 months. Thaw overnight in refrigerator before baking.
