3 Best Beef Wellington Recipes (#3 Is The Best)

We publish a lot of beef recipes. And we love them all. But there are some that have risen to the top, either because we make them over and over again, or because we've gotten great responses (keep those emails, Instagram tags, tweets, and Facebook comments coming!). Thus, we present, the 3 Best Beef Wellington Recipes in this today's post.

The first recipe is easy to prepare and cook in a pretty short time (1 hour). The second is really complicated and take more effort. It's really a challenge for beginners or busy people. The third is like the combination of the first two recipes. It's neither easy nor complicated. It take a decent effort and time for a super delicious beef Wellington. It's also my favorite beef Wellington recipe!

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1. Beef Wellington Recipe By Normala

Ingredient

Direction

2. The Ultimate Beef Wellington By Tyler Florence

Ingredient

Direction

For the Duxelles

For the Beef

Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking.
Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board.
Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles.
Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves.
When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard.
Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight.
Tuck in the ends of the prosciutto as you roll to completely encompass the beef.
Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape.
Set in the refrigerator for 30 minutes to ensure it maintains its shape.
Preheat oven to 425 degrees F.
On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together.
Remove beef from refrigerator and cut off plastic.
Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal.
Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired.
Top with coarse sea salt.
Place the beef seam side down on a baking sheet.
Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife ¿ this creates vents that will allow the steam to escape when cooking.
Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer.
Remove from oven and rest before cutting into thick slices.
Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes with Fresh Herbs and Garlic, and Warm Wilted Winter Greens.

Green Peppercorn Sauce

Roasted Fingerling Potatoes with Fresh Herbs and Garlic

Warm Wilted Winter Greens

Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.

3. Beef Wellington By Gordon Ramsay (My Favorite!)

Ingredient

Direction

Heat oven to 220C/fan 200C/gas 7. Sit the 1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.
While the beef is cooling, chop 250g chestnut (and wild, if you like) mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don’t become a slurry.
Heat 2 tbsp of the olive oil and 50g butter in a large pan and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture.

Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred.
Remove the mushroom duxelle from the pan to cool and discard the thyme.

Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row.

Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over.
Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go.
Chill the fillet while you roll out the pastry.

Dust your work surface with a little flour. Roll out a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet.

Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm.
Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry.
Beat the 2 egg yolks with 1 tsp water and brush the pastry’s edges, and the top and sides of the wrapped fillet. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides.
Trim the joins to about a 4cm rim.
Seal the rim with the edge of a fork or spoon handle.
Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry.
Chill for at least 30 mins and up to 24 hrs.

Heat oven to 200C/fan 180C/gas 6. Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.