Beef Wellington

The roast turkey is a Thanksgiving classic, but if you’re really looking to impress your holiday guests this year, beef Wellington is the centerpiece you should present. Beef Wellington is a classic on holiday spreads for very good reason. With four components—tender beef tenderloin, a savory duxelle, prosciutto, and flaky puff pastry—this is the centerpiece that will wow from the very first slice. While this dish may seem daunting, we've broken it down step-by-step so you can serve up this holiday staple with all of the flavor and none of the stress.

What People Are Saying:
"We cooked this for Christmas and it was fantastic. So much food to feed the family and lots of leftovers!" - gra8463

How To Make Beef Wellington

INGREDIENTS

• Beef Tenderloin: We're starting with one of the most tender cuts of beef ever—the tenderloin! Beef tenderloin is super delicious, but without bones or much marbling, it's not the most flavorful cut of beef in the world. That's why we season liberally (about 1 teaspoon kosher salt per pound) and sear the meat before anything else. Browning the meat on all sides, including the ends, does tons for the flavor of the Wellington as a whole.
• Mushrooms: AKA the duxelle, this mixture of mushrooms, shallots, and thyme is SUPER savory. As if beef tenderloin wasn't bringing enough umami, this mixture takes it to the next level.
• Prosciutto: Wrapping your tenderloin in prosciutto is a little extra insurance against a soggy bottom. It provides a barrier for moisture, and on top of that it adds even more delicious meaty flavor.
• Puff Pastry: Store-bought puff pastry is just a dream come true. Make sure to let it thaw before using in this recipe.

STEP-BY-STEP INSTRUCTIONS

Beef Wellington may seem intimidating, but trust me—it’s not as difficult as it may seem. Start by using kitchen twine to tie your beef tenderloin in 4 places. Then, season generously (and I mean generously) with salt and pepper. Coat the bottom of a skillet with olive oil, then heat on high. Once the pan is nearly smoking (but not quite), add the tied tenderloin and sear until well-browned on all sides—including the ends. This should take around 2 minutes per side.

Once the beef tenderloin is seared, transfer it to a plate. When it is cool enough to handle, snip off the wine, and coat every side generously in Dijon mustard. Once coated, let the tenderloin chill in the fridge.

While that’s chilling, we can make the duxelle. Grab your food processor (it’s the best way to ensure the texture is perfect), and pulse mushrooms, shallots, and thyme until finely chopped.

In a skillet, melt butter over medium heat, then add the mushroom mixture and season well with salt and pepper. Cook until the liquid has evaporated, and the mixture has started to stick to the bottom of the pan. Then, you can transfer to a bowl and let it chill in the fridge. Word to the wise: don't try to speed up the cooking process on this one, you really want to cook out as much of the moisture as possible. If you don't, the mushrooms will continue to lose moisture when you're baking the Wellington, which could lead to a soggy bottom.

Grab your plastic wrap, and place it down on a work surface. Overlap it so that it’s twice the length and width of the tenderloin, then arrange the prosciutto on the plastic wrap into a rectangle, one big enough to cover the whole tenderloin.

By putting a layer of prosciutto onto a layer of plastic wrap, you can easily spread your duxelles in an even layer and wrap your tenderloin evenly. Add a thin, even layer of the duxelles on top of the prosciutto.

Then place the tenderloin at the very bottom. Roll the tenderloin into the prosciutto and mushroom mixture, using the plastic wrap to roll it very tightly. Tip: Tuck the ends of the prosciutto as you roll, then twist the ends of the plastic wrap tightly into a log. To help it maintain its shape, we will transfer this into the fridge to chill.

While that’s chilling, heat your oven to 425°, and lightly flour your work surface. Spread out the puff pastry, then roll it into a rectangular that is just a little bit bigger than the prosciutto rectangle you just made—you want it to cover the tenderloin completely. Remove the tenderloin from the fridge, and take off the plastic wrap. Place the tenderloin on the bottom of the puff pastry, then brush the other three edges of the pastry with egg wash.

Tightly roll the tenderloin into the pastry until fully covered. Trim any extra pastry that’s hanging out, then crimp the edges with a fork to seal it in. Wrap the entire roll in plastic wrap to get a really tight cylinder, then chill for around 20 minutes.

After 20 minutes, remove the plastic wrap, then transfer to a foil-lined baking sheet. Brush the entire roll with egg wash, then use a sharp knife to score the top lightly before sprinkling with flaky salt.

Bake in the oven until the pastry is golden. While you can use visual cues to see when your beef Wellington is done, the best way to tell when it is fully done is to use a meat thermometer. For medium-rare, the center of your beef Wellington should reach 120°F. This should take around 40-45 minutes in the oven, but rely on your thermometer. After it’s done, let rest for at least 20 minutes before carving and serving.

Full list of ingredients & instructions can be found in the recipe below.

What Is Beef Wellington?

Beef Wellington is a traditional British dish; it’s said to have originated in the 1800s after the Duke of Wellington won a victory in Waterloo. The celebratory dish became a classic that rose to popularity as a fancy centerpiece served at dinner parties and holidays in the