Classic Beef Wellington Recipe

Elevate your menu with this classic Beef Wellington recipe, tailored for commercial kitchens and restaurant use. A show-stopping dish with precise instructions.

Ingredients (Yields 8 servings):
  • 8 (6-ounce) beef tenderloin steaks
  • 2 tablespoons olive oil
  • 2 pounds mushrooms (button or cremini), finely chopped
  • 1 large shallot, finely minced
  • 2 garlic cloves, minced
  • 2 tablespoons fresh thyme, chopped
  • 8 thin slices of prosciutto
  • 2 sheets of puff pastry, thawed
  • 2 large eggs, beaten (for egg wash)
  • 1/2 cup Dijon mustard
  • Salt and freshly ground black pepper, to taste
Instructions:

  1. Prepare the Beef:

    • Season the tenderloin steaks with salt and pepper. Heat olive oil in a skillet over high heat and sear the steaks for 1-2 minutes per side. Remove and allow to cool.

  2. Make the Mushroom Duxelles:

    • In a food processor, pulse mushrooms until finely chopped.
    • Heat olive oil in a large skillet over medium heat. Sauté mushrooms, shallots, garlic, and thyme until the mixture is dry and concentrated, about 10-12 minutes. Season to taste and cool.

  3. Assemble the Wellington:

    • Lay out a slice of prosciutto. Spread a thin layer of mushroom duxelles on top. Place a seared steak in the center and wrap tightly in the prosciutto.
    • Roll out puff pastry on a floured surface and cut into portions large enough to encase each steak. Wrap each prosciutto-wrapped steak in the pastry, sealing the edges tightly with egg wash.

  4. Chill the Wellingtons:

    • Place assembled Wellingtons on a baking sheet, seam side down, and refrigerate for at least 30 minutes to firm up.

  5. Bake:

    • Preheat the oven to 400°F (200°C). Brush the pastry with egg wash and bake for 20-25 minutes, or until golden brown. The internal temperature should reach 130°F (54°C) for medium-rare.

  6. Serve:

    • Rest for 5 minutes before slicing. Serve with a red wine reduction or classic beef jus.
Tips:
  • Scaling Up: For large-scale operations, prep mushroom duxelles and seared steaks in advance and store them in the refrigerator.
  • Customization: Offer variations with foie gras or truffle paste for upscale menus.
  • Serving Suggestions: Pair with roasted vegetables or creamy mashed potatoes.