Description
Beef Wellington is a timeless British classic made with tender beef fillet, earthy mushroom duxelles, savory Parma ham, and flaky puff pastry baked to golden perfection. Perfect for holidays and special occasions, this elegant dish delivers rich flavor, stunning presentation, and unforgettable indulgence.
Ingredients
Scale
- 1 lb beef tenderloin
- Kosher salt and black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp English mustard
- 1 lb mushrooms (cremini or shiitake), finely chopped
- 4 slices Parma ham or prosciutto
- 1 sheet puff pastry (7–8.5 oz), thawed
- 2 egg yolks, beaten
- Flaky salt, for finishing
Instructions
- Sear the beef: Season beef with salt and pepper. Sear in hot olive oil for 2–3 minutes per side. Cool slightly.
- Mustard coat: Brush beef evenly with English mustard.
- Mushroom duxelles: Cook mushrooms over medium heat until all moisture evaporates. Cool completely.
- Wrap: Lay Parma ham on plastic wrap, spread mushrooms on top, place beef in center, and roll tightly. Chill 20 minutes.
- Pastry: Wrap chilled beef in puff pastry. Brush with egg yolk and chill briefly.
- Bake: Score pastry lightly, sprinkle flaky salt, and bake at 400°F (200°C) for 25–35 minutes.
- Rest: Let rest 10 minutes before slicing and serving.
Notes
- Use a thermometer for perfect doneness (125–130°F for medium-rare).
- Always cool and chill layers before adding puff pastry.
- Mushroom duxelles can be made up to 2 days ahead.
- Resting is essential for clean slices and juicy beef.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 749
- Fat: 54g
- Carbohydrates: 34g
- Protein: 31g
Keywords: beef wellington, puff pastry beef, holiday beef recipe, classic british cuisine