Simple Beef Wellington looks impressive. It’s a flaky puff pastry crust wrapped around a juicy beef filet that also is perfectly slathered with mushrooms and prosciutto. Top it off with an easy-peasy stock full of flavor red wine sauce…. That special someone will definitely love you for this recipe.
I have always loved Hell’s Kitchen. I know I’ve talked about my fascination with this show and how Gordon always yells at the contestants. I’ve always been kind of intimidated by his Beef Wellington.
I was afraid of baking a beautiful (and yes, kind of expensive) beef tenderloin. I tend to like things pretty rare and the prospect of ruining a great cut of meat had always been what had stopped me from making this.
What Is Beef Wellington?
- Beef Wellington is a filet of beef baked in a pastry crust.
- It has either a mushroom mixture (duxelles) or a meat mixture (pate) or foie gras in between the tenderloin and the pastry crust.
- The dish was named after the Duke of Wellington, the man who defeated Napoleon.
It’s inspired by Gordon Ramsay’s recipe…. It’s so delicious … I mean is there anything better than savory, flaky puff pastry? It goes wonderfully with the perfectly cooked fillet and the mushrooms and prosciutto compliment everything.
The photographs of the Simple Beef Wellington I show here are from the one I had leftover…so it’s a little more well done than the ones my husband and I ate.
Tips for Making Simple Beef Wellington:
- Use a thermometer to get your meat to the right temperature. That intimidation I had making this recipe about not overcooking the expensive Fillet? Completely a non-issue; I used an oven thermometer. (This is the one I used… it’s nothing fancy, but it sure is effective.)
- Be sure and let the puff pastry thaw out according to what ever the brand you use says to. This will save your pastry from breaking/cracking and will be the difference in a meal that looks picture perfect and one that is kind of pieced together. (Either way, it will taste amazing!)
- Watch this Video to see the how to steps in making this recipe. ( This video is from my Appetizer Recipe for Beef Wellington.
- Pair this with a Cabernet or Pinot Noir. Those wines are a little bit bolder and are an excellent choice with the tenderloin. (I used the same wine we drank with dinner to make the sauce.)
Looking for other recipes to make for a special occasion? Check out some of my other recipes to impress your guests!
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- 2 - 9 oz beef filet cut 1.5" thick trimmed of all fat (save any fat for reduction sauce)
- 1 Tablespoon Olive Oil
- 1 box frozen puff pastry recipe only uses one of the two in the package
- 1 clam shell mushrooms (see notes), minced finely
- 1/2 shallot minced
- 1 clove of garlic minced
- 2-4 slices of prosciutto
- 3 Tablespoons Butter
- 1 Teaspoon Dried Tarragon
- !EGG WASH
- 1 egg yolk
- 1 Tablespoon Butter
Before you do anything, read the instructions on the puff pastry about thawing it. Have the puff pastry completely thawed and rolled out before starting on the rest of the recipe. I have found that most store bought puff pastry comes with 2 packages, for this recipe you will only need one of them.
Set thawed and rolled out pastry on flour dusted parchment paper until needed.
Heat a skillet to high, then add olive oil to pan and swirl to coat the bottom.
While the pan is heating up, season the beef with salt and pepper generously.
Once pan is hot and oil in pan, sear both sides of beef for 60-90 seconds on each side.
Remove filet to plate to cool, 15 minutes. (you will use this pan for the reduction sauce)
Reduce heat to medium, add butter, shallots and garlic and saute until shallots are translucent.
Add mushrooms and tarragon and stir often. Continue to cook until all liquid is released from the mushrooms and completely evaporates. This can take up to 20 minutes or so.
Remove mushrooms from pan and allow to cool for 10 minutes.
While mushrooms are cooling you can start the reduction sauce. (see below)
While mushrooms are cooling, lay two pieces of plastic wrap side by side, large enough to be able to wrap the beef after preparing it.
Then lay the prosciutto (1-2 pieces for each filet) in the center of the plastic wrap.
Now in the center of the prosciutto, about the same size as the piece of filet spread half of the mushroom mixture evenly.
Then place the tenderloin on top of the mushrooms.
Wrap the rest of the prosciutto tightly to encase the filet.
Then wrap the plastic wrap tightly around entire filet.
Place in the fridge to set for 30 minutes minimum. (if its longer it is no problem)
You will now be placing the proscuitoo/mushroom wrapped filet over the puff pastry to form a bread casing on all sides.
Cut the sheet of puff pastry in 1/2
In the center of one of the pieces of puff pastry, place the mushroom side down. Take the edges and fold them over tightly sealing securely. You can cut off any excess pastry.
Now again place each pastry/filet in a separate piece of plastic wrap and place in the fridge for at least 30 minutes.
Preheat oven to 400*
Remove Pastry wrapped filets from plastic wrap and place the sealing side down(mushrooms will be on the top) on a baking sheet at least 2 inches apart.
Brush tops with Egg wash. Then cut a small X in the center for venting.
Bake for 15-20 minutes depending on how you want your meat served (120 for rare, 140 for Medium 155 for well done)
You can either cut in 1/2 as I pictured it or leave it whole. Serve atop the red wine reduction sauce below.
This recipe is quite easy to make, but it does have a lot of resting and chilling time in between steps. I find it easier to prepare this up to the baking stage the day before I am going to serve it. The read wine reduction can be made ahead or the day you are serving it.
- 1/2 Shallot minced
- 1 clove garlic minced
- any trimmings from fillet
- 1 cup full bodied red wine (cabernet or pinot noir)
- 1.5 cups Chicken broth or beef
- 1 bay leaf
- 2 tablespoons chilled butter cut to small pieces
- salt and pepper to taste
On medium high heat, In the pan you seared the steak in, add 1 tablespoon additional olive oil, minced shallots, garlic and any leftover fat trimmings.
Saute until shallots are translucent.
Deglaze the pan with wine and reduce liquid to half the amount.
Add in the stock and continue to cook for 15-20 minute, until liquid reduces to half the amount.
Turn heat off.
You can either just remove the bay leaf and fat pieces or you can strain everything out. (If you strain everything out add the butter before straining.) Stir butter/sauce until all butter is incorporated.
Season to taste with salt and pepper.
Spoon onto the plate then place beef atop of the sauce.