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Beef Wellington Recipes for a Fancy Dinner

Nabiilah is an author who loves writing fantasy/teen fiction novels like "The Other Side of Paradise" and "The Infinity Coven Trilogy."

beef-wellington-recipes-for-a-fancy-dinner

Beef Wellington Recipe

Ingredients:

Meat
2 lbs: Beef tenderloin, center-cut
12 thin slices: Prosciutto

Produce
1 bunch: Chives
4 cloves: Garlic
1 1/2 lbs: Mushrooms
2: Shallots, medium
2 tsp: Thyme, fresh leaves

Refrigerated
1: Egg

Condiments
2 tbsp: Dijon mustard

Baking & spices
1: Flour
2: Kosher salt and freshly ground black pepper
1/2 tsp: Sea salt, flaky or coarse

Oils & vinegars
4 tbsp: Olive oil

Bread & baked goods
14 oz: Puff pastry, frozen or homemade

Dairy
2 tbsp: Butter, salted

Instructions:

  • Prepare the beef tenderloin by trimming away the silverskin and fat, if needed, then tie with butcher's twine at 1-inch intervals. Your butcher can do this for you, if you request it. Season generously all over with salt and pepper, planning on about 1 teaspoon of kosher salt per pound of meat.
  • Heat a large skillet over high heat until smoking hot, then add the olive oil. Once hot, sear the tenderloin on all sides until well-browned, about 2 minutes per side.
  • Remove the seared tenderloin from the pan and cut off the twine. Brush it on all sides with the dijon mustard while the meat is still warm. Set aside.
  • Combine half of the mushrooms, shallots, thyme leaves, and garlic in a large food processor. Pulse until mushrooms are finely and evenly chopped, about 10-15 pulses. Repeat with the remaining mushrooms, shallots, thyme, and garlic.
  • In the same pan used to sear the tenderloin, heat the butter and olive oil over medium-high heat until melted. Add the mushroom mixture and season with salt and pepper. Cook, stirring occasionally, until the mushrooms have released most of their liquid, about 8-10 minutes. Continue to cook the mushroom mixture and 4-5 minutes to brown the mushrooms. Remove from the heat and let cool.
  • On a large piece of plastic wrap, lay out the prosciutto in slightly overlapping layers to form a square that will be large enough to wrap the tenderloin in. Spread the duxelles mixture evenly over the prosciutto, then place the tenderloin on one end.
  • Use the plastic wrap to help you roll up the tenderloin in the prosciutto and mushrooms, wrapping it tightly to form a log. Tuck in the ends of the prosciutto as you roll it up. Twist the ends of the plastic wrap closed, then place the tenderloin in the fridge for 30 minutes.
  • Preheat oven to 425°F (218°C). Lightly dust a clean surface with flour then roll out the thawed puff pastry, pressing the edges together to seal if working with two sheets. Remove the tenderloin from the plastic wrap, then place on the puff pastry. Roll it up, tucking the ends under and brushing the beaten egg over the long edge to seal the seam. Transfer the wrapped beef wellington to a large baking sheet lined with parchment paper.
  • Sprinkle with flaky salt or coarse sea salt. Bake until golden brown on the outside and the tenderloin reaches 120-125°F (49-51°C) on a digital meat thermometer for medium-rare.
  • Serve warm.
beef-wellington-recipes-for-a-fancy-dinner

Beef Wellington With Red Sauce Recipe

Ingredients:

Meat
1/3 lb: Prosciutto

Produce
1 lb: Button mushrooms
2 cloves: Garlic
1 tbsp: Parsley
2: Shallot, large
1 tbsp: Thyme, fresh

Refrigerated
1: Egg

Canned goods
1/2 cup: Beef stock or broth

Baking & spices
2: Kosher salt and pepper

Oils & vinegars
2 tbsp: Olive oil

Bread & baked goods
8 1/2 oz: Puff pastry, frozen

Dairy
5 tbsp: Butter, unsalted

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Beer, wine & spirits
1 1/2 cups: Red wine, dry

Other
4 lb: Beef tenderloin, (trimmed and tied)

Instructions:

  • Season the beef tenderloin with kosher salt and pepper. Add the tenderloin to the pan and brown on all sides, about 4-6 mins total. Remove to a plate to cool.
  • Add the shallots, garlic, and mushrooms directly to the pan and season with salt and pepper. Add the parsley and thyme and cook over medium heat until the mushroom mixture begins to brown and all moisture has evaporated, about 8-10 mins.
  • Lay out a long piece of plastic wrap and lay half of the prosciutto slices in a long layer (a little longer than the length of the tenderloin). Smear half of the mushroom mixture over the prosciutto and lay the tenderloin on top. Cover the top of the tenderloin with the remaining mushroom mixture and lay the remaining prosciutto over the top. Wrap the tenderloin up tightly and chill in the refrigerator for about an hour. Preheat the oven to 350 degrees. Thaw the sheet of puff pastry until pliable and then roll it out on a lightly floured surface. Roll the puff pastry out using the tenderloin. Beat the egg with a little water and moisten the edges of the pastry. Fold the pastry tightly around the tenderloin and seal. Brush the seamed side with the egg wash and place on a parchment lined sheet tray, seam side down.
  • Brush the rest of the pastry with the egg wash and cut a few slits on the top to vent.
  • Roast the beef wellington for 15 mins, then reduce the heat to 400 degrees and roast for 25 – 30 mins more for medium rare.
  • Heat the oil in a medium saute pan and add the shallot. Cook for about 5 mins over medium heat until soft and golden. Add the red wine, increase the heat to med/high and cook until the wine is reduced by about 2/3. Add the stock and continue to cook for another five minutes.
  • Strain the sauce using a fine mesh strainer and discard the solids. Return the sauce to the pan over medium heat.
  • Swirl in the butter one pat at a time until each piece is fully dissolved. Season with salt and pepper.

Beef Filet Wellington Recipe

Ingredients:

Meat
4: Beef tenderloin filets (5-6 oz., center-cut
8 slices: Prosciutto

Produce
6 oz: Button mushrooms
1 tbsp: Garlic, fresh
4 tsp: Sage, fresh
2 tbsp: Shallots

Refrigerated
1: Egg

Oils & vinegars
1 tbsp: Olive oil

Bread & baked goods
1 sheet: Puff pastry, frozen

Dairy
2 tbsp: Butter, unsalted
2 tbsp: Marsala and heavy cream, dry

Instructions:

  • For the beef, sear filets in oil in a sauté pan over high heat, 3 minutes per side; transfer to a plate and chill at least 30 minutes.
  • For the duxelles, melt butter in same pan over medium heat. Add mushrooms, shallots, and garlic and cook until mushrooms are browned and moisture evaporates, about 10 minutes.
  • Deglaze pan with Marsala and cream, scraping up any brown bits, and cook until liquid evaporates. Off heat, stir in sage and season duxelles with salt and pepper; let cool to room temperature. Line a baking sheet with parchment paper.
  • For the pastry, roll pastry on a lightly floured surface to a 13-inch square, then cut into four squares.
  • Arrange two slices prosciutto in an “X” pattern in center of each pastry square, then top each with a filet and a quarter of the duxelles.
  • Wrap prosciutto around filet; brush edges of pastry square with egg wash. Fold one corner up to the center and the opposite corner up to the center, meeting at the top; press to adhere. Fold other two corners up, pressing edges to seal, then brush and adhere edges with egg wash. Place on prepared baking sheet and repeat with remaining pastry squares. Cover Wellingtons with plastic wrap.
  • Chill Wellingtons at least 1 hour, or up to 24.
  • Preheat oven to 400° with rack in lower third.

Beef Wellington Recipe

Ingredients:

Meat
850 whole 900g whole piece: British beef

Produce
250 g: Chestnut mushrooms
6: Sage, fresh leaves
1 200g bag: Spinach

Refrigerated
4: Eggs, medium free-range

Condiments
1 1/2 tbsp: Creamed horseradish
1 1/2 tbsp: English mustard

Baking & spices
1: Plain flour to dust
1 tbsp: Soy sauce to glaze

Oils & vinegars
1: Olive oil

Nuts & seeds
100 g: Chestnuts, cooked

Bread & baked goods
1 500g block: All-butter puff pastry
50 g: Breadcrumbs, fresh

Dairy
30 g: Butter, unsalted
3 tbsp: Whole milk

Beer, wine & spirits
1 tbsp: Brandy

Tools & equipment
1: Baking tray lined with non-stick compostable baking paper

Other
null: Digital probe thermometer

Instructions:

  • Drizzle some of the olive oil over the beef and season with salt and pepper. Heat a wide, deep frying pan over a high heat, then sear the beef all over until browned. Remove from the pan, put on a chopping board and rub all over with the horseradish and English mustard. Set aside to cool.
  • In the same pan used to cook the beef, melt the butter and, once foaming, add the chopped chestnuts and mushrooms. Fry over a high heat, stirring, until the liquid from the mushrooms has evaporated.
  • Tip the mixture into a large bowl and stir in the sage, breadcrumbs and spinach. Check the seasoning, adding salt and pepper to taste. Leave to cool.
  • Beat 1 egg in a small bowl with 1 tbsp milk. Add a drizzle of oil to a 20cm non-stick frying pan, then add the egg mixture and swirl around the pan to make a thin omelette. Set aside. Repeat with 2 more eggs/ milk, so you have 3 thin omelettes. Whisk the final egg in the bowl to use as a glaze for the pastry. Once the mushroom mixture (duxelles), beef and omelettes have cooled, pat the duxelles generously all over the beef fillet to fully coat it.
  • Roll out the pastry on a floured surface to form a large rectangle. Put 2 of the omelettes, slightly overlapping, on the pastry, then sit the beef lengthways on top. Drape the final omelette over the beef.
  • Fold one long side of the pastry over the meat, then brush the pastry top with a little beaten egg. Tuck in the short edges, then fold over the other side of the pastry to fully encase the meat.
  • Heat the oven to 210°C. Glaze the pastry again with the remaining beaten egg, then bake the wellington for 30-35 minutes until the pastry is golden brown and puffed.

Beef Wellington With Spinach Recipe

Ingredients:

Produce
100 g: Baby spinach
250 g: Mushrooms, mixed
1: Red onion
1/2 bunch: Thyme

Refrigerated
2: Eggs, large free-range

Baking & spices
1: Mug of plain flour plus

Oils & vinegars
1: Olive oil

Other
null: 1 x 320 g sheet of all-butter puff pastry

Instructions:

  • Season the steak with sea salt and plenty of black pepper and rub with 1 teaspoon of olive oil. Turning with tongs, sear the steak all over for 2 minutes in total, then remove to a plate. Return the pan to a medium heat with the onion and mushrooms. Strip in the thyme.
  • Blitz 1 egg, the flour, spinach, a pinch of salt and 1 mug of water in the processor until smooth. Put your pan back on a medium heat, rub with oil, then pour in a thin layer of batter.
  • Preheat the oven to 220°C.
  • Evenly spread over the mushroom pâté. Place the steak in the centre, then gather up the clingfilm and twist into a parcel. Sit the wrapped steak (clingfilm discarded) on the pastry, 2cm from one side. Eggwash all the pastry, then fold and mould the excess over the wrapped steak, leaving a pastry border around it.
  • Cook on the bottom of the oven for 25 minutes, or until the pastry is golden on top and crispy underneath, for blushing, juicy beef.

Beef Wellington Recipe

Ingredients:

Meat
2 lbs: Filet mignon
1/2 lb: Prosciutto di parma

Produce
2 tbsp: Chives
1 lb: Cremini mushrooms

Refrigerated
1: Egg yolk
2: Eggs

Condiments
1/4 cup: Dijon mustard, whole-grain

Baking & spices
1/2 cup: All-purpose flour
1/4 tsp: Black pepper
1 tsp: Salt
1: Salt and black pepper
1 tsp: Sugar

Oils & vinegars
1 tbsp: Olive oil, extra-virgin
2 tbsp: Olive oil

Bread & baked goods
1 sheet: Puff pastry

Dairy
4 tbsp: Butter
9/16 cup: Whole milk

Liquids
1/4 cup: Water

Instructions:

  • Pat filet mignon dry with paper towels and season generously with salt and black pepper. Heat a skillet over medium-high heat and add olive oil. When the oil begins to smoke, add the filet mignon and brown from 1 to 2 minutes on all sides. Create a nice sear on the outside of the steak but leave the inside raw. Remove from heat and place on a cutting board to cool.
  • On a cutting board, lay out a long piece of plastic wrap. In the middle of the wrap, lay out a crepe. Spread mushroom duxelles over the crepe. Lay out the prosciutto on top of the duxelles. Place filet in the center of the crepe and gently wrap the crepe around the filet. Trim off any excess and use the plastic wrap to tightly wrap the steak.
  • Lay out a clean, long piece of plastic wrap. Gently roll out puff pastry until it is a 1/4-inch thin. Place the wrapped steak on one end of the puff pastry and wrap. Pinch the ends closed and trim off any excess puff pastry.
  • Baste the top of the puff pastry with the egg wash and bake for approximately 30 minutes. Serve while still warm.

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