Now here is a true showstopper when it comes to holiday dinner parties. As challenging as the Beef Wellington may appear, it is not out of reach! If you are really looking to mark a special occasion with a luxurious meal during the holidays, here is an utterly sumptuous option. The constant layering of flavours is key behind mastering this stunning dish.
Below serves 4-5 guests. You can also prepare part of this Beef Wellington recipe the day before to save you time on the day of your dinner party.
What you will need:
- 1 lb. beef tenderloin
- 1 tbsp. olive oil
- Salt and pepper to taste
- 3 tbsp. dijon mustard
- ½ tbsp. fresh thyme leaves
- 20 medium sized mushrooms, quartered
- 6 slices of prosciutto
- 1 sheet puff pastry
- 1 egg yolk
Prep Time: 45 minutes ◊ Cook Time: 35 minutes
- Begin by taking your beef out of the fridge 10 minutes beforehand. Season beef thoroughly with salt and pepper; mopping up any excess seasoning off the plate. Press seasoning into beef slightly. Tip: season well before beef is cooked as you will not be able to add flavour once finished cooking.
- Heat cast iron skillet until smoking and add oil. Lightly sear each side of your beef by using the sides of the pan. Sear no more than 60 seconds per side. Be sure to sear the ends also.
- Remove beef from pan and place on a large plate. Pour pan juices over meat and set aside to cool slightly.
- While beef is still warm, brush generously with dijon mustard. Ensure you thoroughly coat beef entirely. Set aside.
- To create the mushroom duxelle: chop mushrooms into quarters and use a food processor to blitz. Transfer mushrooms to a large frying pan heated to medium-high heat and cook until no liquid remains. Approximately 10-12 minutes. Stir occasionally. Once cooked down season with salt, pepper and thyme leaves. Set aside to cool.
- Use a large cutting board, and lightly whip down with a damp cloth. This will help your cling wrap lay flat. Then roll out 3 cling wrap sheets ensuring each piece is overlapping.
- Lay prosciutto in the center of the cling wrap in 3 rows. Lay 2 slices per row and always overlapping. You want to ensure when rolled prosciutto will completely encase the beef.
- Using a spoon, evenly spread mushroom duxelle over the prosciutto. Use the back of your spoon to flatten mixture as evenly as possible. Lightly season with salt and pepper.
- Transfer beef into the middle of your prepared layers. Starting with the side closest to you, slowly lift cling wrap and carefully roll away from you, tightly sealing the meat inside. Use your cling wrap to ensure a tight wrap and beef is a well shaped cylinder. Twist the ends of the cling wrap and tuck underneath. Place in fridge and let set for 20 minutes. Note: If preparing ahead of time, this is where to stop.
- Lay out another 3 layers of cling wrap as you did before. Lay your puff pastry in the center of prepared cling wrap. Ensure it is rolled nice and thin, especially to ensure even cooking. Trim pastry based on the size of your beef. Tip: You will need to move quicker now that the pastry is out. Lightly season inside of pastry with salt and pepper.
- Remove cling wrap from chilled beef and lay ⅓ of the way up from the bottom on the pastry edge. Lift cling wrap and slowly roll away from you, tucking pastry under beef as you go. Continue to roll until pastry ends meet and beef is completely encased. Twist and turn the ends of the cling wrap to ensure the pastry forms a tight and even blanket around your beef.
- Preheat oven to 380 degrees F.
- Remove cling wrap from wellington and egg wash the entire outside; including the bottom. Be sure to use nice even strokes and do a few coats to allow for a beautiful golden colour.
- Gently score the outside of your wellington with the back of a blunt knife. Once, straight down the center, then twist and turn the knife down the sides to create a decorative flair. Take care not to press too hard. Tip: Have extra puff pastry? Use small cookie cutters to create additional decorative touches. Egg wash any added pastry.
- Cover baking pan with parchment paper and place wellington in the center. Sprinkle outside with salt and if desired gently press a sprig of thyme into the pastry. Bake for 35 minutes, remove sprig of thyme, then let rest 5 minutes before serving.
- Use a sharp serrated knife to slice off the end piece of the wellington. Set aside. Proceed to slice the rest of the wellington for serving. Slice thicker than you normally would so pastry and layers stay intact. Enjoy!