Let’s dive into the world of gourmet cooking with this Beef Wellington Puff Pastry recipe. Perfect for impressing guests or treating yourself to a luxurious meal, this dish combines tender beef, savory mushrooms, and flaky pastry in every bite.
Why This Recipe Works
- The combination of juicy beef tenderloin and rich mushroom duxelles creates a depth of flavor that’s unmatched.
- Using store-bought puff pastry saves time without sacrificing the dish’s elegance.
- Wrapping the beef in prosciutto adds a salty, umami layer that enhances the overall taste.
- Baking at a high temperature ensures a golden, flaky crust with a perfectly medium-rare center.
Ingredients
- 1.5 lbs beef tenderloin, trimmed
- 2 tbsp olive oil
- 8 oz mushrooms, finely chopped
- 2 cloves garlic, minced
- 6 slices prosciutto
- 1 sheet puff pastry, thawed
- 1 egg, beaten
- Salt and pepper to taste
Equipment Needed
- Large skillet
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
Instructions
Step 1: Sear the Beef
Heat olive oil in a large skillet over high heat. Season the beef tenderloin with salt and pepper, then sear on all sides until browned, about 2 minutes per side. Remove from heat and let cool.
Step 2: Prepare the Mushroom Duxelles
In the same skillet, add the chopped mushrooms and garlic. Cook over medium heat until the mushrooms release their moisture and it evaporates, about 10 minutes. Season with salt and pepper, then let cool.
Step 3: Wrap the Beef
Lay out the prosciutto slices on a piece of plastic wrap, overlapping slightly. Spread the mushroom duxelles over the prosciutto, then place the seared beef in the center. Using the plastic wrap, roll the prosciutto and mushrooms around the beef, twisting the ends to secure.
Step 4: Encase in Puff Pastry
Roll out the puff pastry on a floured surface. Unwrap the beef from the plastic and place it in the center of the pastry. Fold the pastry over the beef, sealing the edges with beaten egg. Brush the outside with more egg wash.
Step 5: Bake to Perfection
Preheat the oven to 400°F. Transfer the wrapped beef to a baking sheet lined with parchment paper. Bake for 25-30 minutes, until the pastry is golden brown and the beef reaches an internal temperature of 125°F for medium-rare. Let rest for 10 minutes before slicing.
Tips and Tricks
For an extra layer of flavor, consider adding a thin layer of pâté between the mushrooms and the beef. To ensure even cooking, let the beef come to room temperature before searing. If the pastry starts to brown too quickly, cover it loosely with foil. For a crispier crust, brush the pastry with egg wash a second time halfway through baking. Always let the Beef Wellington rest before slicing to allow the juices to redistribute.
Recipe Variations
- Swap the beef tenderloin for a center-cut pork tenderloin for a different twist.
- Add a layer of spinach or kale for a pop of color and added nutrition.
- Use a different type of mushroom, like shiitake or portobello, for a deeper mushroom flavor.
- For a vegetarian version, replace the beef with a large portobello mushroom cap.
Frequently Asked Questions
Can I make Beef Wellington ahead of time?
Yes, you can assemble the Beef Wellington up to the baking step a day in advance. Keep it wrapped in the refrigerator, then bake it when you’re ready. Just add a few extra minutes to the baking time if it’s going into the oven cold.
How do I know when the beef is done?
The best way to ensure your beef is cooked to your liking is to use a meat thermometer. For medium-rare, aim for an internal temperature of 125°F. Remember, the beef will continue to cook slightly while resting.
Can I use homemade puff pastry?
Absolutely! While store-bought puff pastry is convenient and works well, homemade puff pastry can elevate the dish even further. Just be sure to roll it out thin enough to wrap around the beef without being too thick.
Summary
This Beef Wellington Puff Pastry recipe is a luxurious dish that’s perfect for special occasions. With its tender beef, savory mushrooms, and flaky pastry, it’s sure to impress. Follow the tips and variations to make it your own.