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Classic Beef Wellington

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Pixicook editorial team

A traditional Beef Wellington recipe featuring a tender beef tenderloin wrapped in a flaky puff pastry with a rich mushroom duxelles and prosciutto.

Ingredients for Classic Beef Wellington

units in
USchevron
serves
6 peoplechevron

Beef Tenderloin, center-cut, seasoned with salt and pepper

0 lb

Sea Salt

to taste

Black Pepper, freshly ground

to taste

Cremini Mushrooms, finely chopped

0 oz

Shallots, finely chopped

0 oz

Garlic Clove, finely chopped

each

Puff Pastry, rolled out

0 oz

Prosciutto, thinly sliced

0 oz

Eggs, beaten

each

Brandy

tablespoons

Beef Broth

0.25 fluid ounces

Butter

tablespoons

How to Make Classic Beef Wellington

1. Season and Sear Beef Tenderloin

Start by seasoning the center-cut beef tenderloin generously with sea salt and freshly ground black pepper. Heat some extra-virgin olive oil in a pan over medium-high heat. Sear the beef until it develops a beautiful brown crust on all sides. Once seared, set the beef aside to cool to room temperature.

2. Prepare Mushroom Duxelles

Finely chop the cremini mushrooms, shallots, and garlic cloves. Sauté this mixture in a pan over medium heat until all the moisture evaporates.

3. Assemble Beef Wellington

Roll out the puff pastry on a floured surface. Spread the cooled mushroom mixture evenly over the pastry. Lay thin slices of prosciutto over the mushroom layer and carefully place the cooled beef tenderloin on top. Wrap the pastry snugly around the beef, ensuring the seams are sealed. Coat the outside with beaten eggs.

4. Bake Beef Wellington

Chill the wrapped Wellington in the refrigerator until the pastry firms up. Preheat your oven according to its settings. Transfer the chilled Wellington to the oven and bake until the pastry is a golden brown and the beef reaches your preferred level of doneness. Let the Wellington rest for a few minutes before slicing.

5. Make Sauce

Using the pan drippings, add a splash of brandy, some beef broth, and a touch of butter. Simmer the mixture until it reduces to a velvety sauce that complements the richness of the beef.

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