Beef Wellington Recipe
beef filet topped with a truffle duxelle, wrapped in prosciutto and baked inside a puff pastry
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef and Duxelles
Wrapping
Method
Preparing the Duxelles
- 1
Sauté the Vegetables
In a large skillet over medium heat, add a drizzle of olive oil and sauté the chopped shallots and minced garlic until softened, about 2-3 minutes.
- 2
- 3
Finish with Truffle Oil
Remove the skillet from heat and stir in the truffle oil. Allow the mixture to cool completely.
Preparing the Beef
- 4
Sear the Beef
Season the beef filet generously with salt and black pepper. In a hot skillet, sear the beef on all sides until browned, about 2-3 minutes per side. Remove from heat and let it cool.
- 5
Wrap with Duxelles
Once the beef is cooled, spread the cooled duxelles evenly over the beef filet.
Assembling the Wellington
- 6
Wrap in Prosciutto
Lay the prosciutto slices on a sheet of plastic wrap, slightly overlapping them. Place the beef in the center and wrap it tightly using the plastic wrap. Refrigerate for 15 minutes to firm up.
- 7
Wrap in Puff Pastry
Roll out the puff pastry on a floured surface. Unwrap the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry over the beef, sealing the edges with egg wash.
Baking the Wellington
- 8
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 9
Egg Wash and Bake
Brush the wrapped Wellington with the beaten egg for a shiny finish. Place on a baking sheet and bake for 25-30 minutes until the pastry is golden brown. Let it rest for 10 minutes before slicing.