Classic Beef Wellington With a Flavorful Shallot Gravy for the Holidays

What kind of recipe is it?

Beef Wellington is a classic and elegant dish that combines a succulent beef fillet coated in a rich mushroom duxelles, all wrapped in flaky puff pastry.

Its special features include a harmonious blend of flavors, impressive presentation, and a festive spirit, making it perfect for holiday gatherings or special occasions.

Cooking Beef Wellington showcases your culinary skills and impresses guests with its sophistication.

This dish is aimed at home cooks looking to elevate their holiday menu and create unforgettable dining experiences for family and friends.

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Ingredients

Ingredient	Quantity
Beef tenderloin	2-3 pounds (about 1-1.5 kg)
Salt	2 teaspoons
Black pepper	1 teaspoon
Olive oil	2 tablespoons
Mushrooms (finely chopped)	1 pound (about 450 g)
Shallots (finely chopped)	2
Garlic (minced)	2 cloves
Fresh thyme leaves	2 teaspoons
Dijon mustard	2 tablespoons
Prosciutto slices	8-10 slices
Puff pastry sheets	2 sheets (about 1 lb total)
Egg (beaten, for egg wash)	1
Flour (for dusting)	As needed

This list provides all the essential ingredients you’ll need to prepare a delicious Beef Wellington for your holiday gathering.

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Cooking Steps

Preheat the oven to 200°C (400°F). Adjust the oven rack to the middle position, ensuring there’s space for proper air circulation.
Prepare the beef tenderloin by seasoning it with 2 teaspoons of salt and 1 teaspoon of black pepper. Heat 2 tablespoons of olive oil in a large skillet (preferably stainless steel or cast iron) over high heat.
Sear the beef tenderloin for 3-4 minutes on each side or until a deep brown crust forms. Use tongs to rotate the tenderloin for even browning. Remove from heat and allow it to cool for 10-15 minutes.
In the same skillet, add the finely chopped mushrooms, shallots, and minced garlic. Cook over medium heat for 8-10 minutes, stirring occasionally, until the liquid has evaporated and the mixture turns golden brown.
Add 2 teaspoons of fresh thyme leaves and remove from heat. Allow to cool for 5 minutes.
Spread 2 tablespoons of Dijon mustard evenly over the cooled beef tenderloin. Lay out the prosciutto slices slightly overlapping on a sheet of plastic wrap (enough to fully wrap the tenderloin).
Spread the cooled mushroom mixture evenly on top of the prosciutto. Place the beef tenderloin at one end and roll it tightly using the plastic wrap to form a log.
Twist the ends of the wrap to secure, then refrigerate for 30 minutes to firm up.
Roll out the puff pastry sheets on a lightly floured surface to a thickness of about 3 mm (1/8 inch). Remove the beef from the refrigerator, unwrap it from the plastic, and place it in the center of the pastry.
Wrap the pastry around the beef, sealing the edges by pinching together. Use the beaten egg to brush the edges for better adhesion.
Trim any excess pastry if needed and place the Wellington seam-side down on a parchment-lined baking sheet.
Brush the entire surface of the pastry with the beaten egg, ensuring even coverage to achieve a golden color during baking.
Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and a meat thermometer inserted into the center of the beef reads 52°C (125°F) for medium-rare doneness.
Once baked, remove the Beef Wellington from the oven and let it rest for 10-15 minutes to allow juices to redistribute and avoid excessive moisture loss.
After resting, slice the Beef Wellington into 1-inch thick pieces with a sharp knife, showing the perfectly cooked beef layered with prosciutto and mushrooms.
Serve immediately with desired sides, allowing guests to appreciate the aroma and aroma of the holiday-rich flavors.
If any leftovers exist, cool completely before storing in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain the pastry’s crispness.

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Variations

Herbed Mushroom Wellington: Swap out the beef for a mixture of assorted mushrooms (500g/1 lb) and spinach, seasoned with fresh herbs for a rich vegetarian twist.
Maple-Glazed Pork Wellington: Replace beef tenderloin with a pork tenderloin (500g/1 lb) and brush with maple syrup before wrapping for a sweet and savory flavor.
Gluten-Free Option: Use gluten-free puff pastry and finely ground almond flour (100g/1 cup) mixed with herbs for the mushroom filling, ensuring a delightful texture without gluten.
Mediterranean Chicken Wellington: Substitute beef with seasoned chicken breasts (500g/1 lb) and layer in sun-dried tomatoes and feta cheese for a flavorful Mediterranean-inspired version.

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Tips on plating and presentation

When it comes to plating your Beef Wellington, presentation is just as important as taste.

I like to slice the Wellington at a slight angle for visual appeal and place it in the center of the plate. Surround it with a drizzle of shallot gravy and sprinkle fresh herbs for a pop of color.

Don’t forget to add seasonal vegetables for balance and texture.

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What other dishes can I pair it with?

To elevate your Beef Wellington experience, consider pairing it with classic accompaniments like creamy mashed potatoes or buttery roasted garlic potatoes.

I also love to serve it alongside sautéed green beans or glazed carrots for a touch of color and crunch.

A rich, mushroom risotto can enhance the dish’s earthy flavors, while a fresh salad balances the meal beautifully.

Enjoy your holiday feast!

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What drinks can I pair it with?

After crafting an exquisite Beef Wellington and deciding on delightful side dishes, it’s time to think about the perfect drink pairings to complete the meal.

I love to serve a full-bodied red wine, like a Cabernet Sauvignon, to complement the beef.

For a festive touch, consider a rich, dark stout or a classic champagne, which adds elegance and balances the dish beautifully.

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Frequently Asked Questions

How Do I Store Leftover Beef Wellington?

I wrap leftover beef Wellington tightly in plastic wrap, then place it in an airtight container. I store it in the fridge for up to three days, reheating it gently in the oven before serving.

Can I Prepare Beef Wellington in Advance?

Yes, I can prepare Beef Wellington in advance! I often assemble it without cooking, then refrigerate. Just make sure to wrap it tightly to keep it fresh before baking closer to serving time.

What Cut of Beef Is Best for Wellington?

I find that tenderloin is the best cut for Wellington. It’s incredibly tender and flavorful, making it perfect for that elegant dish. I always recommend using high-quality meat to elevate the overall experience.

How Long Does It Take to Cook Beef Wellington?

I usually find that cooking beef Wellington takes about 25 to 30 minutes at 400 degrees Fahrenheit. It’s essential to use a meat thermometer to guarantee the beef reaches the perfect medium-rare temperature.

Is Beef Wellington Suitable for Freezing?

Yes, I find Beef Wellington suitable for freezing. I wrap it tightly in plastic wrap and then foil. It retains flavor and texture well, making it a great option for future meals. Just remember to thaw properly!