Easier Beef Wellington
This traditional holiday dish is still popular to this day, and for good reason! A chateaubriand of beef is covered in duxelles and prosciutto and wrapped in puff pastry and roasted -- and the results are completely amazing. Serve this with scalloped potatoes for a holiday meal your guests won't forget! This recipe makes 8 servings.
PREP TIME
1 hour / 0 mins
COOK TIME
1 hour / 0 mins
Ingredients
For the duxelles:
1 pound brown mushrooms
1/2 yellow onion, peeled and roughly chopped
3 cloves garlic, peeled and roughly chopped
Leaves from 2 sprigs fresh thyme
2 tablespoons olive oil
Salt and pepper
For the beef:
1 3-pound chateaubriand center cut beef tenderloin
4 ounces thinly sliced prosciutto
6 sprigs fresh thyme
2 tablespoons Dijon mustard
All purpose flour
12 ounces store-bought puff pastry, thawed
1 large egg, lightly beaten
Salt and pepper
For the Beef Wellington Sauce:
Reserved drippings and pan from searing beef
2 tablespoons butter
1/3 small onion, sliced
3 cloves garlic, peeled and smashed
2 sprigs fresh thyme
2 tablespoons brandy
3 cups beef stock
2 tablespoons heavy cream
1 pound brown mushrooms
1/2 yellow onion, peeled and roughly chopped
3 cloves garlic, peeled and roughly chopped
Leaves from 2 sprigs fresh thyme
2 tablespoons olive oil
Salt and pepper
For the beef:
1 3-pound chateaubriand center cut beef tenderloin
4 ounces thinly sliced prosciutto
6 sprigs fresh thyme
2 tablespoons Dijon mustard
All purpose flour
12 ounces store-bought puff pastry, thawed
1 large egg, lightly beaten
Salt and pepper
For the Beef Wellington Sauce:
Reserved drippings and pan from searing beef
2 tablespoons butter
1/3 small onion, sliced
3 cloves garlic, peeled and smashed
2 sprigs fresh thyme
2 tablespoons brandy
3 cups beef stock
2 tablespoons heavy cream
Directions
Make the duxelles: Add the mushrooms, onion, garlic, and thyme leaves to a food processor and pulse until finely chopped. Add the oil to a large skillet and set over medium high heat. Pour the mushroom mixture into the pan and cook for 8 to 10 minutes, stirring frequently, until most of the liquid has cooked out. Season with salt and pepper and set aside to cool.
Prepare the beef: Place a large, heavy bottomed skillet over medium high heat. Tie the tenderloin with kitchen string about every 2 inches. Season the beef all over with salt and pepper. When the skillet is hot, add the oil and sear the beef on all sides to brown the meat; about one minute per side. Remove the beef to a plate, take the pan off the heat, and set aside for later (do not clean the pan).
Lay out a large piece of plastic wrap, about 18 inches, and evenly arrange the prosciutto so that it covers most of the plastic wrap. You want it spread out enough to fully wrap the beef when rolled up. Spread the duxelles evenly over the prosciutto, then sprinkle with salt, pepper, and a few extra thyme leaves.
Trim the twine from the beef, brush the tenderloin with the Dijon mustard, then place the beef on the duxelles. Use the plastic wrap to wrap the entire beef tenderloin in the duxelles and prosciutto, then twist the ends of the plastic wrap tightly so the beef holds its log shape. Refrigerate for 30 minutes.
Preheat your oven to 425 F.
On a floured surface, roll the puff pastry thinly enough so it can wrap around all of the beef, about 1/8 to 1/4 inch thick. Remove the beef from the plastic wrap, then set the beef in the center of the puff pastry, and roll it tightly in the puff pastry. Crimp the edges, using egg wash to help you seal the edges and sides. Place the beef seam side down onto a sheet pan. Brush the entire pastry with the egg wash, then vent on top to let the steam escape while cooking. Bake for 25 to 30 minutes until the beef measures 125 F with a thermometer, and the puff pastry is golden brown. Remove from the oven and place the beef on a wire rack to rest for at least 10 minutes while you make the sauce.
Make the sauce: Add butter to the pan you seared the beef in, and set over medium heat. Add the onion, garlic, and thyme, and sauté for 5 minutes. Remove the pan from the heat and add the brandy. Be careful -- brandy is highly flammable. After the flame has died down, return the pan to the heat and add the beef stock. Turn the heat to high and reduce the liquid by half. Add the cream and mustard, then strain the sauce to remove the solids.
Slice the beef wellington into thick slices, about 2 inches wide, and serve with the sauce. Enjoy!
Prepare the beef: Place a large, heavy bottomed skillet over medium high heat. Tie the tenderloin with kitchen string about every 2 inches. Season the beef all over with salt and pepper. When the skillet is hot, add the oil and sear the beef on all sides to brown the meat; about one minute per side. Remove the beef to a plate, take the pan off the heat, and set aside for later (do not clean the pan).
Lay out a large piece of plastic wrap, about 18 inches, and evenly arrange the prosciutto so that it covers most of the plastic wrap. You want it spread out enough to fully wrap the beef when rolled up. Spread the duxelles evenly over the prosciutto, then sprinkle with salt, pepper, and a few extra thyme leaves.
Trim the twine from the beef, brush the tenderloin with the Dijon mustard, then place the beef on the duxelles. Use the plastic wrap to wrap the entire beef tenderloin in the duxelles and prosciutto, then twist the ends of the plastic wrap tightly so the beef holds its log shape. Refrigerate for 30 minutes.
Preheat your oven to 425 F.
On a floured surface, roll the puff pastry thinly enough so it can wrap around all of the beef, about 1/8 to 1/4 inch thick. Remove the beef from the plastic wrap, then set the beef in the center of the puff pastry, and roll it tightly in the puff pastry. Crimp the edges, using egg wash to help you seal the edges and sides. Place the beef seam side down onto a sheet pan. Brush the entire pastry with the egg wash, then vent on top to let the steam escape while cooking. Bake for 25 to 30 minutes until the beef measures 125 F with a thermometer, and the puff pastry is golden brown. Remove from the oven and place the beef on a wire rack to rest for at least 10 minutes while you make the sauce.
Make the sauce: Add butter to the pan you seared the beef in, and set over medium heat. Add the onion, garlic, and thyme, and sauté for 5 minutes. Remove the pan from the heat and add the brandy. Be careful -- brandy is highly flammable. After the flame has died down, return the pan to the heat and add the beef stock. Turn the heat to high and reduce the liquid by half. Add the cream and mustard, then strain the sauce to remove the solids.
Slice the beef wellington into thick slices, about 2 inches wide, and serve with the sauce. Enjoy!
Looking for inspiration? Try these recipes:
Shrimp Cocktail with Spicy Onion Sauce
West African Peanut Soup
Flank Steak Tacos with Avocado Cream
