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5 from 2 votes

Beef Wellington (Chateaubriand)

Beef Wellington is the ideal dinner for any special occasion or holiday entertaining. Filet mignon smothered in mushrooms and onions, wrapped in salty soft prosciutto and a flaky buttery pastry. 
There are breaking spots on how to prep ahead a few hours up to 24 hours ahead of time.
Prep Time2 hours
Cook Time1 hour
Total Time3 hours
Course: Dinner, Main Course
Cuisine: French
Servings: 8
Calories:

Ingredients

Beef Wellington

  • 3 lb Beef Tenderloin
  • 2 TBSP Butter
  • 1 Clove Smashed Garlic
  • 2-3 Sprigs Fresh Thyme
  • 1 tsp Salt
  • ¼ cup Yellow Mustard
  • 10-12 slices Prosciutto
  • 2 sheets Puff Pastry - defrosted but chilled
  • 2 Eggs

Duxelles Filling

  • 2 TBSP Butter
  • 3 Cloves Garlic - minced
  • 1 TBSP Dry Thyme
  • 1 TBSP Salt
  • 3 cups Onions - small diced (about 2-3 onions)
  • 3 cups White Mushrooms - small dices (about 8 oz.)
  • ¼ cup Red Wine (optional)

Instructions

  • Prepping the Beef Tenderloin: Sprinkle with salt and set it aside to let the salt dissolve.
    If you want to shape to your beef tenderloin you can tie it with twine (or keep the twine on until it is seared if your beef tenderloin comes tied already)
  • Make the Duxelles Filling: Over medium heat with butter and olive oil, add in onion, garlic, thyme and salt.
    Start to cook the onions for about 3 minutes. They should start to get soft and translucent without putting on color.
  • Add in the mushrooms. Cook the mushroom mixture for another 5 minutes until they are soft.
  • Add in the red wine, and let it reduce until the liquid is gone, about 5 minutes.
  • Remove and drain the duxelles on a paper towel.
  • Searing the Beef Tenderloin: I had to use the grill pan this time because the beef tenderloin was too long for my pan, however I like to do this in the same pan that I make the duxelles filling if I can.
    Over medium high heat, melt butter, with a clove of garlic and thyme, and sear the beef tenderloin on all sides.
  • Remove from the heat, let it cool down to the touch. Remove the twine if your beef tenderloin has it.
  • Assembling the Beef Wellington: Grab the yellow mustard, duxelles filling and prosciutto slices.
    Step one: Using a brush or a paper towel, cover the entire beef wellington with yellow mustard. The acidity of the yellow mustard will help cut some of the softer flavors of the mushrooms and prosciutto.
  • Step two: Pile on the duxelles filling. You will want it to be a thick layer - about an ½ inch thick or more.
  • Step three: Wrap the top in prosciutto layers. I layer mine one and tuck the ends of the prosciutto under the beef tenderloin.
  • Step four: Wrap the beef tenderloin in plastic wrap. This will help “mold” the shape of the beef wellington. What you will want to do is lay out two pieces of plastic wrap over lapping so that it’s large enough to wrap around the beef tenderloin. Then place the beef tenderloin in the wrap and roll up tightly, twisting the two ends to create tension so that it will hold the log shape. Rest in the refrigerator.
    This is optional, you can skip this step and go right into step 5 without shaping the beef wellington.
    Breaking point. The wrapped beef wellington can be refrigerated for 10 minutes to 24 hours. Recommend at least one hour.
  • Step five: Wrap the beef tenderloin in puff pastry. Overlapping the edges of two sheets of puff pastry dough, roll it out to about just under a 1/4 of an inch thick.
  • Take your beef tenderloin out of the plastic wrap and wrap it in the puff pastry - top side down. Make sure there is only one layer of dough, fold over the sides and trim as necessary.
    The seem of the dough should be on the bottom, you can use a little egg wash to help keep the seem closed if needed.
  • Step six: whisk together the eggs. Brush the egg wash over the entire pastry and cut slits. The slits should not pierce all the way through to the meat. Keep the egg wash, you will do a second egg wash brush just before cooking.
    If you're feeling festive, add a few pinches of fresh time to stick to the top.
    Refrigerate until you’re ready to bake.
    Breaking point. The egg washed beef wellington can be refrigerated for 10 minutes to 24 hours. Recommend at least 20 minutes. Keep the egg wash in the refrigerator as well until next step.
  • Preheat your oven to 350F. Bring out the beef wellington to let the chill come off as the oven preheats. Brush on the second round of egg wash.
  • Bake for 40-60 minutes for a medium rare center (135F). Depending on how long is was in the refrigerator, the more wiggle room you have, it will take a few more minutes to come up to temperature.
    To test the temperature, stick the thermometer through the pre-cut slits or on the side so that the "presentation" top does not have a thermometer hole.
  • Once the meat is the ideal temperature and your puff pastry is a golden brown flaky crust, remove from the oven and let it rest about 20 minutes before serving.