Beef Wellington: A Cozy Culinary Experience
Ah, Beef Wellington—it’s one of those dishes that feels like a warm hug on a chilly evening, is not just a meal; it’s an experience. I still remember the first time I had it, at a charming little bistro with flickering candlelight and laughter lingering in the air. The tender beef encased in layers of flaky pastry was a vision of culinary perfection that made my heart skip a beat. What’s more comforting than that? Today, I want to share with you my version of this classic that is perfect for weekend gatherings, holiday celebrations, or simply a special weeknight dinner.
This Beef Wellington Recipe is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Flavor Overload: The combination of woodsy mushrooms, rich prosciutto, and tender beef creates a symphony of flavors that dance on your palate.
- Homemade Excellence: This cozy recipe elevates any meal, making it perfect for romantic dinners and family gatherings alike.
- Impressive Presentation: The golden, flaky crust wrapped around juicy beef makes for a stunning centerpiece at any table.
- Versatile Ingredients: With multiple ways to customize the filling, you can adventure into different flavor profiles, making it fresh every time you make it.
- Perfect for Celebrations: Whether it’s a Holiday feast or a dinner party, this dish will impress your guests and showcase your cooking skills.
What You’ll Need
Gather These Simple Ingredients
- 2-3 pounds center-cut beef tenderloin
- Kosher salt and freshly ground black pepper
- 2 Tablespoons olive oil
- 2 Tablespoons dijon mustard
- 1 1/2 pounds mushrooms (button, cremini, shiitake, portabello, or a mix, cleaned and roughly chopped)
- 2 Tablespoons salted butter
- 2 Tablespoons olive oil
- 2 medium shallots (roughly chopped)
- 2 teaspoons fresh thyme leaves (about 6 sprigs)
- 4 cloves garlic
- Kosher salt and freshly ground black pepper
- 12 thin slices prosciutto (about 1/4 pound)
- Flour for rolling out puff pastry
- 14 ounces frozen or homemade puff pastry (thawed)
- 1 large egg (beaten)
- 1/2 teaspoon flaky or coarse sea salt (such as Maldon or fleur de sel)
- 1 bunch finely minced chives
Let’s Make It Together
Step-by-Step Instructions
Prepare the Tenderloin: Season the beef tenderloin generously with kosher salt and freshly ground black pepper. In a skillet over medium-high heat, add olive oil and sear the tenderloin on all sides until it’s beautifully browned (about 3-4 minutes). Remove from heat and let cool. Brush with dijon mustard.
Make the Duxelles: In the same skillet, melt butter and add more olive oil. Add the chopped shallots and cook until softened, about 2 minutes. Toss in the cleaned and chopped mushrooms, thyme leaves, and garlic. Season with salt and pepper. Cook until the mixture is dry and caramelized, about 10-15 minutes. Allow to cool.
Assemble: On a floured surface, roll out the puff pastry into a rectangle large enough to fully encase the beef. Begin layering with the prosciutto, overlapping slightly. Spread the cooled duxelles evenly over the prosciutto, then place the seared beef in the center.
Wrap It Up: Carefully fold the pastry over the beef, sealing the edges as you go. Brush the top with beaten egg and sprinkle with flaky sea salt and chives. Make a few small slits on top for steam to escape.
Bake: Preheat your oven to 400°F (200°C). Bake for 25-30 minutes or until the pastry is golden brown and crispy. Let it rest for about 10 minutes before slicing.
Serve and Enjoy: Slice into thick pieces and serve with your favorite sides. Enjoy the heartfelt warmth and richness of every bite!
Variations & Creative Twists
- Mushroom Medley: Experiment with different types of mushrooms for an earthy twist. Shitake and portabello give an especially rich flavor.
- Herb Infusion: Add a touch of rosemary or sage for an aromatic twist. Just a sprinkle can elevate the flavors beautifully!
- Cheesy Delight: For a richer filling, incorporate a creamy cheese like goat cheese or brie with the mushroom duxelles.
- Nutty Crunch: Add crushed walnuts or hazelnuts to the duxelles for a delightful crunch that adds depth to the flavor.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: You can prepare the duxelles and wrap the beef in pastry up to a day in advance. Just bake it fresh right before serving!
- Ingredient Swaps: If you prefer a lighter option, swap out the beef for chicken or even a hearty plant-based meat alternative.
- Slicing Tips: Use a serrated knife to slice through the puff pastry without squishing it—this will give you nice, even portions.
- Storage Suggestions: Leftovers can be stored in an airtight container in the fridge for up to 3 days. They reheat beautifully in the oven.
What’s Inside – Nutrition Breakdown
- Serving size: 1 slice
- Calories: 380
- Carbs: 30g
- Sugar: 2g
- Fat: 22g
- Protein: 22g
- Sodium: 640mg
Frequently Asked Questions
- Can I make this ahead? Absolutely! You can prepare everything up to the baking stage a day in advance and bake just before serving.
- Can I use different ingredients? Yes! Feel free to experiment with different meats or even make a vegetarian version with a hearty vegetable filling.
- How do I store leftovers? Store in an airtight container in the fridge for up to 3 days.
- How long does it last? Leftovers will last in the fridge for about 3 days. You can reheat them in the oven for a delightful meal.
Final Thoughts
That’s it, my lovely friends! This cozy Beef Wellington Recipe is a celebration of flavors wrapped up in golden pastry goodness. Whether you choose to serve it for a special occasion or whip it out for a comforting dinner, it promises to create memories. Save this Beef Wellington Recipe to your Pinterest board so it’s ready when you need a cozy treat! Happy cooking!
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Beef Wellington
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A cozy Beef Wellington recipe that brings warmth and flavor, perfect for special occasions or comforting dinners.
Ingredients
- 2–3 pounds center-cut beef tenderloin
- Kosher salt and freshly ground black pepper
- 2 Tablespoons olive oil
- 2 Tablespoons dijon mustard
- 1 1/2 pounds mushrooms (button, cremini, shiitake, portabello, or a mix, cleaned and roughly chopped)
- 2 Tablespoons salted butter
- 2 medium shallots (roughly chopped)
- 2 teaspoons fresh thyme leaves (about 6 sprigs)
- 4 cloves garlic
- 12 thin slices prosciutto (about 1/4 pound)
- Flour for rolling out puff pastry
- 14 ounces frozen or homemade puff pastry (thawed)
- 1 large egg (beaten)
- 1/2 teaspoon flaky or coarse sea salt (such as Maldon or fleur de sel)
- 1 bunch finely minced chives
Instructions
- Season the beef tenderloin generously with kosher salt and freshly ground black pepper. In a skillet over medium-high heat, add olive oil and sear the tenderloin on all sides until it’s beautifully browned (about 3-4 minutes). Remove from heat and let cool. Brush with dijon mustard.
- In the same skillet, melt butter and add more olive oil. Add the chopped shallots and cook until softened, about 2 minutes. Toss in the cleaned and chopped mushrooms, thyme leaves, and garlic. Season with salt and pepper. Cook until the mixture is dry and caramelized, about 10-15 minutes. Allow to cool.
- On a floured surface, roll out the puff pastry into a rectangle large enough to fully encase the beef. Begin layering with the prosciutto, overlapping slightly. Spread the cooled duxelles evenly over the prosciutto, then place the seared beef in the center.
- Carefully fold the pastry over the beef, sealing the edges as you go. Brush the top with beaten egg and sprinkle with flaky sea salt and chives. Make a few small slits on top for steam to escape.
- Preheat your oven to 400°F (200°C). Bake for 25-30 minutes or until the pastry is golden brown and crispy. Let it rest for about 10 minutes before slicing.
- Slice into thick pieces and serve with your favorite sides. Enjoy the heartfelt warmth and richness of every bite!
Notes
Make-ahead: Prepare the duxelles and wrap in pastry up to a day in advance for convenience.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 2g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
Keywords: Beef Wellington, cozy recipe, holiday meal, dinner party, main course