Beef Wellington is an iconic dish that combines a tender filet mignon with layers of earthy mushroom duxelles, savory pâté, and golden puff pastry. Its origins trace back to 19th century England, often served for grand celebrations and festive dinners. The magic lies in balancing the perfectly cooked beef with the crispy, buttery pastry and the deeply flavorful mushroom mixture.
Begin by selecting a center-cut filet mignon, preferably 2–2.5 pounds. Season the beef generously with salt and pepper, then sear it in a hot skillet with a little oil to create a golden crust while locking in juices. Once seared, allow the beef to cool. Meanwhile, prepare the mushroom duxelles by finely chopping mushrooms and sautéing them slowly with shallots, garlic, and thyme until all moisture evaporates, leaving a concentrated umami paste.
To assemble, wrap the beef in a layer of prosciutto and spread the mushroom duxelles evenly around it. Roll out puff pastry to fully encase the beef, ensuring tight, seamless edges to prevent leaks during baking. Brush the pastry with egg wash for a shiny, golden finish. Bake at 425°F (220°C) for 35–45 minutes, until the pastry is crisp and the internal beef temperature reaches 125°F–130°F for medium-rare. Rest the Wellington for 10–15 minutes before slicing to maintain juices.
The result is a visually stunning centerpiece with a perfect combination of flavors: tender beef, earthy mushrooms, salty prosciutto, and flaky pastry. Serve with a rich red wine reduction, roasted vegetables, or creamy mashed potatoes for a restaurant-quality experience at home.
