Beef Wellington Recipe

Name: Beef Wellington
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: For the Duxelles:; 3 pints (1 1/2 pounds) white button mushrooms; 2 shallots, peeled and roughly chopped; 4 cloves garlic, peeled and roughly chopped; 2 sprigs fresh thyme, leaves only; 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; For the Beef:; 1 (3-pound) center cut beef tenderloin (filet mignon), trimmed; Extra-virgin olive oil; Kosher salt and freshly ground black pepper; 12 thin slices prosciutto; 6 sprigs of fresh thyme, leaves only; 2 tablespoons Dijon mustard; Flour, for rolling out puff pastry; 1 pound puff pastry, thawed if using frozen; 2 large eggs, lightly beaten; 1/2 teaspoon coarse sea salt; Minced chives, for garnish; Green Peppercorn Sauce:; 2 tablespoons olive oil; 2 shallots, sliced; 2 cloves garlic, peeled and smashed; 3 sprigs fresh thyme, leaves only; 1 cup brandy; 1 box beef stock; 2 cups cream; 2 tablespoons grainy mustard; 1/2 cup green peppercorns in brine, drained, brine reserved

Servings: persons

For the Duxelles:
3 pints (1 1/2 pounds) white button mushrooms
2 shallots, peeled and roughly chopped
4 cloves garlic, peeled and roughly chopped
2 sprigs fresh thyme, leaves only
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
For the Beef:
1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
12 thin slices prosciutto
6 sprigs of fresh thyme, leaves only
2 tablespoons Dijon mustard
Flour, for rolling out puff pastry
1 pound puff pastry, thawed if using frozen
2 large eggs, lightly beaten
1/2 teaspoon coarse sea salt
Minced chives, for garnish
Green Peppercorn Sauce:
2 tablespoons olive oil
2 shallots, sliced
2 cloves garlic, peeled and smashed
3 sprigs fresh thyme, leaves only
1 cup brandy
1 box beef stock
2 cups cream
2 tablespoons grainy mustard
1/2 cup green peppercorns in brine, drained, brine reserved
Roasted Fingerling Potatoes with Fresh Herbs and Garlic:
2 pints fingerling potatoes
2 sprigs fresh rosemary
2 to 3 sprigs fresh sage
3 sprigs fresh thyme
6 cloves garlic, left unpeeled
3 tablespoons extra-virgin olive oil, plus for sheet pan
Salt and pepper

1
To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
2
To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
3
Preheat oven to 425 degrees F.
4
On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg w

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 38 ingredients. The key ingredients include: For the Duxelles:, 3 pints (1 1/2 pounds) white button mushrooms, 2 shallots, peeled and roughly chopped, 4 cloves garlic, peeled and roughly chopped, and more.

Yes, Beef Wellington falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Beef Wellington

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