Classic Beef Wellington
Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.
Beef wellington is the ultimate meal to serve to friends and family this holiday season. Pan-roasted tenderloin coated in Dijon mustard rolled in a sheet of puff pastry with prosciutto ham and finely seared mushrooms is one of the most flavorful, classic entrées around.
Why You’ll Love this Recipe
- Savory prosciutto ham and tangy Dijon mustard add to the flavor of this entrée.
- Heinen’s beef is CARE Certified. Heinen’s has upheld values of trust, transparency and integrity for generations. We’ve taken that commitment one step further by verifying that Heinen’s beef, pork and chicken are raised and harvested with care through the Where Food Comes From’s CARE Certification.
- Using a premade puff pastry sheet simplifies this recipe. It will only 30 minutes of prep time for an impressive holiday meal.
Classic Beef Wellington
Cook time: 45min Prep time: 30min Total time: 75min
Servings: 4
Ingredients
- 2 pints button mushrooms
- 1 pint cremini mushrooms
- 2 shallots, peeled
- 3 garlic cloves
- 1 1/2 Tbsp. fresh thyme, minced
- 2 lbs. Heinen's CARE Certified center-cut beef tenderloin
- 3 Tbsp. Heinen's extra virgin olive oil
- 3 Tbsp. Dijon mustard
- 1 sheet frozen puff pastry (thawed)
- 10 thin slices of prosciutto ham
- 1 large Heinen's cage free egg, whisked
- Salt and pepper, to taste
Instructions
- Preheat the oven to 425F.
- Add the mushrooms, shallots, garlic and thyme to a food processor and pulse on high until it becomes a fine-minced paste. Set it to the side.
- Next, season the tenderloin on all sides with salt and pepper.
- Add the olive oil to a large frying pan over high heat. Once it begins to smoke, add in the beef tenderloin and cook it on all sides until well browned. This takes about 3 to 4 minutes per side. Set the tenderloin aside on a plate in the refrigerator. Once cool, brush with mustard on all sides.
- In the same pan, add in the minced mushroom mixture and cook for 7 to 8 minutes while occasionally stirring to cook off some of the moisture. Season with salt and pepper and cool.
- Roll a sheet of puff pastry until it is roughly 10″x16″.
- In the center, place the slices of prosciutto ham overlapping each other while leaving a 1″ to 2″ puff pastry border.
- Spread the mushroom mixture over the prosciutto and smooth it out until flattened.
- Place the mustard-crusted beef tenderloin right below the middle of the puff pastry sheet and roll it up so that it is seam side down.
- Cut off about 1″ of the puff pastry on either side and then fold the remaining dough underneath the beef wellington.
- Transfer the wellington to a sheet tray lined with parchment paper and brush it on all sides with the whisked eggs.
- Bake in the oven at 425F for 25-30 minutes for medium-rare, 30-35 minutes for a medium, or 35-40 minutes for medium-well.
- Remove the beef wellington and let it rest for 4 to 5 minutes before thickly slicing and serving.
I took the challenge and prepared this for Christmas dinner this year. Overall, it was very good. The mushroom duxelles seemed a little thick but perhaps this is typical of beef Wellington. The recipe was easy to follow and the dish seemed to turn out the right way. I purchased a 2lb tenderloin and feel like the dish would definitely serve at least 6 people.