If you’re searching for a show-stopping dish that combines elegance with bold, comforting flavors, look no further than this Classic Beef Wellington with Mushrooms and Prosciutto Recipe. This timeless British favorite brings together a tender filet mignon, an earthy mushroom duxelles, the delicate saltiness of prosciutto, and a flaky puff pastry crust that bakes to golden perfection. Whether celebrating a special occasion or simply craving a luxurious homemade meal, this recipe is sure to impress with its rich textures and harmonious blend of flavors.
Ingredients You’ll Need
The beauty of this Classic Beef Wellington with Mushrooms and Prosciutto Recipe lies in its simple yet carefully selected ingredients. Each element plays a vital role, contributing to the depth of flavor, the layers of texture, and the visual appeal that makes this dish unforgettable.
- 10 ounces mushrooms (white or brown): Finely chopped to create a rich, savory mushroom mixture known as duxelles.
- 2 filet mignons (1 ½ inches thick): The star of the dish – tender, juicy center-cut beef fillets.
- ½ teaspoon kosher salt (divided): Enhances natural flavors without overpowering.
- ¼ teaspoon black pepper: Adds a gentle spicy note to the beef seasoning.
- 1 tablespoon vegetable oil: For searing the steaks to lock in juices.
- 1 tablespoon butter: Brings richness to the mushroom and shallot sauté.
- 2 tablespoons finely diced shallot: Adds a subtle sweetness and depth to the mushroom mixture.
- 1 clove garlic (minced): Infuses the duxelles with aromatic warmth.
- â…› teaspoon dried thyme leaves: A hint of herbaceous brightness.
- 1 tablespoon cooking sherry: Enhances umami flavors and helps evaporate excess moisture.
- 4 slices prosciutto: Wraps around the mushrooms and beef for a salty, silky layer.
- 2 teaspoons Dijon mustard: Brushed onto the steaks for a tangy kick and to aid pastry adhesion.
- 1 sheet puff pastry (thawed): The crisp, buttery shell enveloping all the flavors.
- 1 large egg (lightly beaten): Used for an egg wash to create a glossy, golden crust.
How to Make Classic Beef Wellington with Mushrooms and Prosciutto Recipe
Step 1: Prepare the Mushroom Duxelles
Start by finely chopping your mushrooms or pulsing them in a food processor until they resemble a coarse puree. This will be the flavorful base that complements the beef. When sautéing, the goal is to cook out all the moisture so your Wellington stays crisp and doesn’t get soggy. Cooking shallots and garlic first releases their aromas, deepening the flavor.
Step 2: Season and Sear the Filet Mignons
Pat the steaks dry to ensure a perfect sear. Season lightly with kosher salt and black pepper. Heat vegetable oil in a skillet over medium-high heat, then brown the steaks quickly — about two minutes on each side. This step seals in the juices while creating those coveted browned edges. Once seared, chill them in the fridge to help them retain their shape for wrapping.
Step 3: Combine Duxelles Ingredients and Add Sherry
Reduce heat to medium, add butter to the pan, then toss in the shallots. Once softened, add the garlic, chopped mushrooms, remaining salt, and thyme. The key here is patience – cook until the mushrooms give off all their liquid and it evaporates fully. Adding sherry enhances the rich umami flavor, and evaporating it leaves behind a depth that’s truly special.
Step 4: Assemble the Mushroom and Prosciutto Layer
Lay out slices of prosciutto on plastic wrap, then spread half of the cooled mushroom mixture on top. Using the plastic wrap, form this into a compact disc. After brushing your steaks with Dijon mustard for extra flavor and adhesion, place each steak atop its mushroom disc. Wrap the prosciutto tightly around the steak using the plastic wrap, then refrigerate for at least 90 minutes – this helps everything meld beautifully.
Step 5: Prepare Puff Pastry and Wrap the Steaks
Preheat your oven to 425°F. Roll out the puff pastry and cut into squares large enough to wrap each steak comfortably. Remove the plastic wrap from the beef and place them prosciutto-side down on the pastry squares. Fold and seal the pastry corners, trimming excess dough to avoid sogginess. Pinching and sealing well ensures your Wellington holds its shape during baking.
Step 6: Bake to Perfection
Place the wrapped steaks seam-side down on a parchment-lined baking sheet. Brush the tops with the lightly beaten egg to achieve that irresistible golden crust. Bake for 18-23 minutes, or until the internal temperature of the steaks reaches 115-120°F for medium rare. Let the Wellingtons rest for 10-15 minutes; this resting time allows juices to redistribute for maximum juiciness and tenderness.
How to Serve Classic Beef Wellington with Mushrooms and Prosciutto Recipe
Garnishes
A drizzle of a rich red wine reduction or a dollop of horseradish cream complements the savory notes splendidly. Fresh herbs like thyme or parsley sprinkled on top add vibrant color and a fragrant finish that makes each bite even more inviting.
Side Dishes
Classic sides such as roasted asparagus, creamy mashed potatoes, or sautéed green beans pair beautifully with the Wellington’s rich flavors. The contrast between the flaky pastry and crisp, fresh vegetables creates a balanced and memorable plate.
Creative Ways to Present
Try slicing the Wellington into medallions for an elegant appetizer or serve individual portions atop a smear of truffle-infused mashed potatoes for an upscale dinner party look. Adding edible flowers or microgreens can also bring a fun pop of color and elevate your presentation instantly.
Make Ahead and Storage
Storing Leftovers
Leftover Classic Beef Wellington with Mushrooms and Prosciutto Recipe should be wrapped tightly and refrigerated within two hours of cooking. Stored properly, it will keep fresh for up to 3 days, allowing you to savor those decadent flavors again without sacrificing quality.
Freezing
You can freeze the assembled but unbaked Wellingtons for up to one month. Wrap them in plastic wrap followed by aluminum foil to prevent freezer burn. When ready to bake, thaw overnight in the fridge and proceed with the final baking step as directed.
Reheating
To reheat, warm the Beef Wellington gently in a 300°F oven for about 10-15 minutes until heated through without overcooking the beef. Avoid microwaving, which can turn the pastry soggy and the meat unevenly cooked.
FAQs
Can I use other types of beef cuts for Beef Wellington?
While filet mignon is preferred for its tenderness and size, other cuts like tenderloin can work but may require adjustment in cooking time to maintain juiciness and texture.
Is it necessary to use prosciutto in this recipe?
Prosciutto adds saltiness and helps prevent the pastry from becoming soggy by acting as a moisture barrier; however, alternatives like ham can be used, though the flavor profile may differ slightly.
Can I prepare the mushroom mixture in advance?
Absolutely! Preparing the mushroom duxelles ahead of time is a great way to save hands-on time. Just make sure it’s cooled completely before assembling to avoid sogginess.
How do I know when the Beef Wellington is perfectly cooked?
Using a meat thermometer is the best way to ensure perfect doneness; target an internal temperature of 115-120°F for medium rare. Timing can vary based on oven and meat thickness.
What is the best way to avoid soggy pastry?
Fully cooking off mushroom moisture, wrapping in prosciutto, and sealing the pastry well all help maintain a crisp crust. Also, baking on parchment and avoiding excess dough improve texture dramatically.
Final Thoughts
Making a Classic Beef Wellington with Mushrooms and Prosciutto Recipe at home may seem ambitious, but the process is rewarding and the results are spectacular. Once you taste that perfect harmony of tender beef, earthy mushrooms, salty prosciutto, and flaky golden pastry, you’ll understand why this dish has captured hearts for generations. Invite friends or family over and treat them to this culinary masterpiece — you deserve to savor every delicious bite.
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Classic Beef Wellington with Mushrooms and Prosciutto Recipe
- Prep Time: 1 hour 10 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 55 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Classic Beef Wellington features tender filet mignons coated with a savory mushroom duxelles and wrapped in prosciutto and flaky puff pastry. This elegant dish is seared, chilled, then baked to perfection, making it a perfect centerpiece for special occasions or gourmet dinners.
Ingredients
Produce
- 10 ounces mushrooms (white or brown)
- 2 tablespoons finely diced shallot
- 1 clove garlic (minced)
Meat
- 2 filet mignons (1 ½ inches thick)
- 4 slices prosciutto
Pantry
- ½ teaspoon kosher salt (divided)
- ¼ teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- â…› teaspoon dried thyme leaves
- 1 tablespoon cooking sherry
- 2 teaspoons Dijon mustard
- 1 sheet puff pastry (thawed)
- 1 large egg (lightly beaten)
Instructions
- Prepare Mushrooms: Finely chop the mushrooms using a knife or pulse them in a food processor until finely minced.
- Season Steaks: Pat the filet mignons dry and season evenly with ¼ teaspoon kosher salt and black pepper on all sides.
- Sear Steaks: Heat vegetable oil in a medium skillet over medium-high heat. Add the steaks and brown them for 2 minutes on each side. Remove the steaks from the pan and refrigerate to cool.
- Sauté Shallots: Reduce skillet heat to medium and add butter and diced shallot. Cook until the shallots begin to soften, about 3 minutes.
- Cook Mushrooms: Add minced garlic, chopped mushrooms, ¼ teaspoon kosher salt, and dried thyme to the skillet. Cook until mushrooms release their liquid, then increase heat to medium-high and cook until liquid evaporates. Pour in cooking sherry and continue cooking until it evaporates. Remove from heat and transfer mushroom mixture to a bowl to cool completely.
- Assemble Mushroom Layer: Lay two slices of prosciutto in the center of a piece of plastic wrap. Spread half of the cooled mushroom mixture on top and press into a compact disc shape.
- Wrap Steaks: Dab the cooled steaks dry with paper towels and brush all over with Dijon mustard. Place each steak on top of the mushroom discs wrapped in prosciutto, then fold prosciutto around the sides. Use the plastic wrap to tightly wrap each steak and refrigerate for at least 90 minutes.
- Preheat Oven: When ready to cook, preheat the oven to 425°F (220°C).
- Prepare Puff Pastry: Roll out the puff pastry and cut two 8×8-inch squares. Reserve any excess pastry for decoration if desired. Remove plastic wrap from the steaks and place each prosciutto side down in the center of a pastry square.
- Wrap in Puff Pastry: Fold in the four corners of the pastry to seal the steak, trimming excess dough to avoid sogginess. Then fold and pinch the overhanging dough corners to seal completely.
- Place on Baking Sheet: Put the wrapped steaks seam side down on a parchment-lined baking sheet.
- Brush with Egg Wash: Whisk the beaten egg and brush the pastry surface to achieve a golden finish when baked.
- Bake: Bake in the preheated oven for 18–23 minutes or until the internal temperature of the steak reaches 115-120°F for medium-rare doneness, using a meat thermometer for accuracy.
- Rest and Serve: Remove the Beef Wellingtons from the oven and transfer to a wire rack. Let them rest for 10–15 minutes before serving to allow juices to redistribute.
Notes
- Use a food thermometer to check steak doneness accurately.
- Allow the mushroom mixture and seared steaks to cool before wrapping to prevent soggy pastry.
- Wrapping steaks tightly in plastic wrap and refrigerating helps the Wellington keep its shape during baking.
- Resting the Beef Wellington after baking keeps it juicy and tender.
- For a richer flavor, you can add foie gras or pâté to the mushroom layer, if desired.
- Make sure puff pastry is thoroughly thawed before use to prevent cracking during rolling and baking.
