Beef Wellington

  • Total time - 100 minutes
  • Prep time - 60 minutes
  • Cook time - 40 minutes
  • Servings: 4
  • Country: Great Britain
Sliced Beef Wellington on a plate, with a perfectly baked golden puff pastry crust, a pink, medium-rare beef fillet, and a visible layer of dark mushrooms and prosciutto.

Named supposedly after the Duke of Wellington, Beef Wellington is a symbol of British celebratory cuisine. While the preparation requires a bit of patience, the result is absolutely worth it. The combination of juicy beef, earthy mushrooms, and a crispy, golden puff pastry creates an unforgettable gastronomic experience.

Ingredients

Ingredients for Beef Wellington

  • 700 g beef tenderloin
  • 500 g puff pastry
  • 400 g mushrooms
  • 2 pcs shallots, finely chopped
  • 2 cloves garlic, minced
  • 6 slices prosciutto or parma ham
  • 2 tablespoons pâté (e.g., duck or goose liver)
  • 2 tablespoons dijon mustard
  • 1 pc egg, for egg wash
  • for searing olive oil
  • to taste salt and black pepper

Instructions

Step 1: Preparing the Beef and Mushroom Duxelles

Pat the beef dry and season with salt and pepper. In a pan, sear it quickly on all sides until golden brown. Remove and brush the entire surface with mustard. In a food processor, blend the mushrooms, shallots, and garlic into a fine mixture (duxelles). Sauté the duxelles in a hot pan to evaporate excess water. Let it cool.

Step 2: Wrapping the Beef

Lay out the prosciutto slices on plastic wrap, overlapping them to form a rectangle. Spread the cooled duxelles evenly over the prosciutto. Spread the pâté over the seared beef and place the beef in the center of the prepared layer. Use the plastic wrap to tightly roll and wrap it. Chill in the refrigerator for 20-30 minutes.

Step 3: Baking

Roll out the puff pastry on a lightly floured surface. Unwrap the beef and place it in the center of the pastry. Tightly wrap it, trim off any excess pastry, and press the edges with a fork to seal. Brush with the beaten egg. For decoration, you can lightly score the surface, avoiding cutting through to the meat. Bake in a preheated oven at 200 °C for about 30-40 minutes for a medium-rare finish (or to your liking).

Step 4: Resting and Serving

Before slicing, let the Beef Wellington rest for about 10 minutes. Serve it sliced into thick pieces, ideally with potatoes and vegetables.