This Beef Wellington recipe is a delicious, savory dish that is just as beautiful as it is tasty!
We make this delicious beef Wellington recipe every Christmas Eve as part of our traditional Christmas Eve meal. Our family loves it! Beef Wellington is a dish that is decadent and tastes so good. The pastry is warm and flaky, and the meat is tender and full of flavor.
WHAT YOU NEED TO MAKE BEEF WELLINGTON
- Beef Tenderloin
- Mushrooms
- Prosciutto
- Shallots
- Garlic
- Puff Pastry
- Egg
To make this Beef Wellington, you will first need to smoke or cook your beef tenderloin. We prefer to smoke ours at 250 degrees until an internal temperature of 150 degrees. The fat on the beef tenderloin needs to be trimmed, and it needs to be tied with twine if you did not purchase it already done so.
Before smoking the tenderloin, rub it down with whole ground mustard, and season with Texas Brisket seasoning, or seasoning of choice. When beef is finished cooking, wrap in foil and refrigerate until ready to use.
Next, finely chop mushrooms, shallots, and garlic in a food processor. Then cook all ingredients in a dry skillet until mixture is completely dry with no liquid coming out and allow to cool.
Lay out a large piece of plastic wrap to cover the tenderloin. The sheet of plastic wrap needs to be twice the size of the tenderloin. Place the prosciutto on plastic wrap by overlapping slices to make sure it covers completely.
Spread the mushroom mixture evenly on top of the prosciutto, and then place the tenderloin on top, in the center of the mixture.
Using the plastic wrap as a guide, tightly wrap the prosciutto around the beef.
Twist the plastic wrap on both ends to wrap tightly.
Next, thaw puff pastry according to package directions, flour surface and roll out pastry. You will need to make sure you have enough to fully cover the entire tenderloin. If you have to use more than one sheet of puff pastry, you can use an egg wash to glue the sheets together. Remove the plastic from the tenderloin and place it in the center of the dough. Roll up the tenderloin in the puff pastry, making sure you wrap it completely. Trim the excess dough, and use an egg wash to seal the seams.
You can cook immediately, or you can prep in advance and refrigerate until ready to cook. If you are prepping in advance and will be baking later, be sure to wrap the Beef Wellington in plastic wrap, and twist the ends to make sure it is securely wrapped. For best results, wrap in plastic wrap and refrigerate for 30 minutes before baking. Be sure to remove plastic wrap before baking.
Brush an egg wash over the dough, and bake in the oven at 400 degrees until golden brown.
Slice the beef Wellington, serve with horseradish sauce on the side and enjoy!
Beef Wellington Recipe
Beef Wellington is a delicious, savory dish that is just as beautiful as it is tasty!
Ingredients
- Beef Tenderloin
- 1 Pounds of Mushrooms
- Prosciutto (enough to wrap around tenderloin)
- 2 Shallots
- 3 Cloves of Garlic
- 1 Package of Pre-Made Puff Pastry
- 1 Egg
Instructions
1. Season meat as desired, and smoke or cook your beef tenderloin. We prefer to smoke ours at 250 degrees until an internal temperature of 150 degrees. The fat on the beef tenderloin needs to be trimmed, and it needs to be tied with twine if you did not purchase it already done so.
2. Finely chop mushrooms, shallots, and garlic in a food processor. Then cook all ingredients in a dry skillet until mixture is completely dry with no liquid coming out and allow to cool.
3. Lay out a large piece of plastic wrap to cover the tenderloin.
4. Place the prosciutto on plastic wrap by overlapping slices to make sure it covers completely.
5. Spread the mushroom mixture evenly on top of the prosciutto, and then place the tenderloin on top, in the center of the mixture.
6. Next, thaw puff pastry according to package directions, flour surface and roll out pastry. You will need to make sure you have enough to fully cover the entire tenderloin. If you have to use more than one sheet of puff pastry, you can use an egg wash to glue the sheets together. Remove the plastic from the tenderloin and place it in the center of the dough. Roll up the tenderloin in the puff pastry, making sure you wrap it completely. Trim the excess dough, and use an egg wash to seal the seams. For best results, wrap in plastic wrap and refrigerate for 30 minutes before baking. Be sure to remove plastic wrap before baking.
7. Brush an egg wash over the dough, and bake in the oven at 400 degrees until golden brown.
8. Slice the beef Wellington and serve with horseradish sauce.
This beef Wellington recipe is so delicious! The pastry is flaky and golden brown, and the meat is tender and flavorful. You can prepare this ahead of time and have it ready to put in the oven before you are ready to serve it. This is one of those dishes that makes a bold and decadent statement.
If you enjoyed this recipe, you may also like:
- White Chocolate Haystacks
- Tiger Butter Fudge Recipe
- Peanut Butter Fudge Recipe
- Easy Cheese Ball Recipe
- Easy Corn Dip Recipe
SAVE IT FOR LATER
