Beef Wellington

After watching many hours of Hell’s Kitchen and listening Gordon Ramsey scream at experienced chefs for messing this dish up, I really wanted to give it a try. So, after a couple practice rounds and serving at Christmas Eve dinner, I thought I’d give it a try again.

The flaky-buttery crust, earthy mushrooms and prosciutto really take this filet of beef over the top. It’s absolutely gorgeous when you but it open and definitely a showstopper for company. Do yourself a favor and practice this dish before you make for company, you have to make sure the timing is just right and you want it to be perfect.

Here’s the recipe:

Beef Wellington
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Tender filet of beef wrapped in mushrooms, prosciutto and flaky puff pastry.
Servings Prep Time
4 Half Wellingtons 30 Minutes
Cook Time
25 Minutes
Servings Prep Time
4 Half Wellingtons 30 Minutes
Cook Time
25 Minutes
Beef Wellington
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Tender filet of beef wrapped in mushrooms, prosciutto and flaky puff pastry.
Servings Prep Time
4 Half Wellingtons 30 Minutes
Cook Time
25 Minutes
Servings Prep Time
4 Half Wellingtons 30 Minutes
Cook Time
25 Minutes
Ingredients
  • 2 steaks each about 4 ounces
  • 8 ounces mushrooms
  • 2 tablespoon Grey Poupon
  • 1/4 pound prosciutto Sliced thin
  • 1 sheet puff pastry trimmed
  • 1 tablespoon butter
  • 1 pinch thyme
  • salt
  • pepper
  • 2 egg yolks
Servings: Half Wellingtons
Units:
Instructions
  1. Start by removing stems from mushrooms and chop very finely. Add to a pan with butter, salt, pepper and thyme. Sauté for about 5 minutes or until water has cooked out. Remove and set aside.
  2. Season beef with salt and pepper and sear over high heat on all sides of the steak (including the sides). Remove. When cooled enough to touch, cover with mustard.
  3. Tear a piece of saran wrap for each steak and place on the counter. Lay prosciutto pieces next to each other until you have an area wide enough to surround the steak. Next add the mushrooms on top of the prosciutto. Now place your steak in the middle and carefully use the saran wrap to help wrap the prosciutto and mushrooms around the beef. Seal up tightly in the saran and place in the refrigerator for 5 minutes.
  4. Beat egg yolks in a bowl and brush the puff pastry generously on all sides. Cut a slit on top to vent ( you can be creative if you like). Chill for 10 minutes.
  5. Preheat oven to 400 degrees and bake for 25 minutes for medium rare. Remove wellington at 125 degrees for medium rare. Once finished, gently tent with foil and allow to rest for 10 minutes.
  6. Slice wellington in half and serve either meat side up or if you're eating a whole wellington you can serve as shown.
Recipe Notes

If your budget allows, opt for the imported Prosciutto, it tastes much better. Don't be afraid to ask your deli counter if you can taste the meat before you buy it. Also, for the mushrooms feel free to use your favorite, it really tastes good using any variety.

Some people like to serve their Beef Wellington with a sauce. Personally I think it tastes good without it. But, if you'd like to add an very easy sauce I would reduce some beef broth to about a 1/4 cup and add a tablespoon or 2 of butter. Just drizzle over the top of the cut Wellington for some extra flavor.

4 thoughts on “Beef Wellington

    1. Haha, I know! I’m experimenting for my Christmas Eve dinner this year and also using up some leftover puff pastry. Next time I’ll save this showstopper for a dinner party!

  1. Something that I found very useful in this recipe was your use of “prep time”, “cook time ” and servings. It’s also described very carefully – step by step. Thank you for communicating this so clearly. It’s giving me the confidence to try this.

    1. Sarah, I’m so happy to hear that you found the information so helpful. I’m very confident you can do this! Please let me know how it turns out and send some pictures. Good luck and happy cooking!

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