Classic Beef Wellington Recipe

A timeless classic, beef Wellington creates a stunning focal point with airy puff pastry, a savoury mushroom duxelle, and delicate beef fillet. This dish is guaranteed to wow your guests and leave them talking about your culinary prowess, whether you're hosting a dinner party or commemorating a special event.

Ingredients:
For the beef Wellington:
1 kg (2.2 lbs) beef tenderloin
2 tablespoons olive oil
500 g (1 lb) mushrooms (button or cremini), finely chopped
2 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons fresh thyme, chopped
4 slices prosciutto
2 tablespoons Dijon mustard
500 g (1 lb) puff pastry
1 egg, beaten (for egg wash)
½ teaspoon salt
½ teaspoon black pepper

For the red wine sauce (optional):
1 cup red wine
1 cup beef stock
2 tablespoons unsalted butter
1 shallot, finely chopped

Tools Required:
A sharp blade
A cutting board
Cooking pan and pastry brush
A rolling pin
A baking sheet
A small saucepan (for sauce) and parchment paper

Time Spent Preparing:
30 minutes for preparation
45 minutes is the cooking time.
Ten minutes for rest
One hour and twenty-five minutes in total.

Directions:
Get the beef tenderloin ready by:
Use salt and pepper to season the beef. In a skillet, heat the olive oil over high heat. Sear the beef for two to three minutes on each side, or until browned. Take it out of the skillet and let it to cool.

Melt the butter:
In the same skillet over medium heat to make the mushroom duxelles. Add the thyme, garlic, and finely sliced mushrooms. Cook until the mushrooms create a thick paste and release their moisture. Allow it to cool.

Put the Wellington together:
On a level surface, spread a large piece of cling film. Lay the pieces of prosciutto on the cling film, overlapping them just a little.
Evenly distribute the mushroom duxelles on top of the prosciutto. Cover with the seared beef and drizzle with Dijon mustard.
Tightly wrap the meat and prosciutto in cling film, then place it in the refrigerator for 20 minutes.
On a surface dusted with flour, roll out the puff pastry. Place the meat on the pastry after removing it from the cling film. Tightly seal the edges of the pastry after wrapping it around the steak. After trimming off any extra pastry, brush with beaten egg.

Turn the oven:
To 200°C (400°F) to bake the Wellington. Put the Wellington onto a parchment paper-lined baking sheet. Bake for 35 to 40 minutes, or until the pastry is golden brown and the beef's internal temperature reaches the doneness you want (for medium-rare, that's 54°C/130°F).

Make the optional red wine sauce:
Saute the shallot in butter in a small saucepan until it becomes tender. Simmer the beef stock and red wine until they are cut in half. Serve the sauce with the Wellington after straining it.

Rest and serve: 
Before slicing, give the Wellington ten minutes to rest. Serve with your preferred side dishes and the red wine sauce.

Nutritional Information (Per Serving):
Calories: 650
Protein: 36g
Carbohydrates: 40g
Fiber: 3g
Fat: 36g
Saturated Fat: 15g
Sodium: 750mg

Pro Tip: 
Before encasing the meat in prosciutto and mushrooms, lightly coat it with chicken liver pâté to add more flavour. For a very decadent feast, serve your beef Wellington with creamy mashed potatoes and roasted veggies.