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Pioneer Woman beef Wellington takes 4 hours 20 minutes and beef tenderloin, mushrooms and prosciutto to make a golden, flaky puff pastry dinner. Try this impressive Christmas dinner centerpiece for Thanksgiving or a dinner party, since it's make-ahead friendly and truly special.
Cook the mushroom mixture until every bit of moisture has evaporated, because that keeps the pastry crisp instead of soggy. Skip it and the wet filling steams the dough from the inside.
Wrapping the mustard-rubbed beef in prosciutto and mushrooms, then chilling the log before it meets the pastry, makes a clean slice at the table. Overlapping two sheets of puff pastry also gives you a thick, sturdy crust that seals everything in.
What you need for this recipe
Cuisinart 14-cup food processor
It chops the mushrooms and shallots finely and evenly in just a few pulses.
Buy on AmazonThermoPro instant-read thermometer
It tells you exactly when the beef hits 120°F so it stays rosy inside.
Buy on AmazonReynolds unbleached parchment paper
It lines the baking sheet so the pastry-wrapped log lifts off without sticking.
Buy on AmazonPantry pick Partanna Sicilian extra virgin olive oil, 1 liter
A fruity extra virgin olive oil for dressings, roasting and drizzling.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Pioneer Woman Beef Wellington
Course: DinnerCuisine: AmericanDifficulty: Hard6
servings1
hour50
minutes1125
kcalTender beef sits inside a layer of earthy mushrooms and salty prosciutto, all tucked under buttery puff pastry. Once it bakes, the crust turns golden and flaky while the center stays rosy.
Ingredients
1 1/2 lb. cremini or button mushrooms
3 shallots, peeled and chopped
3 tbsp. olive oil
4 garlic cloves, finely chopped
1 tbsp. chopped fresh thyme leaves
1 1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 c. chopped fresh parsley
2 1/2 lb. center cut beef tenderloin (about 10-12” long)
2 tsp. salt
1 tsp. black pepper
2 tbsp. olive oil
2 tbsp. whole grain mustard
4 oz. thinly sliced prosciutto
All-purpose flour, for surface
1 17 oz package puff pastry, thawed
1 egg, beaten
Directions
- Chop the mushrooms: Pulse 1 1/2 lb. mushrooms and 3 chopped shallots in a food processor, in two batches, 12 to 15 times. Stop now and then to scrape the sides of the bowl so everything chops evenly.
- Cook the filling: Heat 3 tbsp. olive oil in a large skillet over medium heat, then add the mushroom mixture. Cook, stirring often, for 25 to 30 minutes until tender, browned and completely dry.
- Season the mushrooms: Add 4 chopped garlic cloves, 1 tbsp. thyme, 1 1/2 tsp. salt and 1/2 tsp. pepper, and cook for 1 minute. Then stir in 1/4 cup parsley, take it off the heat and let it cool for at least 30 minutes.
- Sear the beef: Sprinkle the 2 1/2 lb. tenderloin with 2 tsp. salt and 1 tsp. pepper. Brown it on all sides in 2 tbsp. hot olive oil over medium-high heat for 10 to 12 minutes. Then cool it for 30 minutes and discard the twine.
- Roll the log: Overlap 2-3 pieces of plastic wrap into a 22 x 18-inch rectangle and lay 4 oz. prosciutto on top in a 13 x 10-inch rectangle. Spread the cooled mushrooms over it, rub the beef with 2 tbsp. whole grain mustard, set it on the bottom third and roll it into a tight log.
- Chill the log: Wrap the log tightly in plastic and chill it for at least 1 hour or up to 4 hours. That firms everything up so the roll holds together when it goes into the pastry.
- Wrap in pastry: Preheat the oven to 425°F, then overlap 2 sheets of puff pastry on a floured surface and roll them into a 15 x 12-inch rectangle. Brush a long edge with beaten egg, set the unwrapped log in the center and fold the pastry around it, sealing the folds with egg.
- Bake and rest: Place the log seam side down on a parchment-lined baking sheet, brush it with egg and cut 3 one-inch slits on top. Bake for 40 to 50 minutes until the pastry is golden and the center reads 120°F, then rest it for 15 minutes before slicing.
Tools for this recipe
- Cuisinart 14-cup food processor, ThermoPro instant-read thermometer, Reynolds unbleached parchment paper, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.
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Want more like this? Try Ree's cookbook Dinner's Ready!
FAQs
Can I make beef Wellington ahead of time?
You can roll the beef in the prosciutto and mushroom mixture and chill it for up to 4 hours, as the recipe says. After that, wrap it in pastry and bake it, so the crust stays crisp.
What temperature should beef Wellington be for medium?
The recipe pulls it at 120°F for medium-rare, and it keeps cooking a bit while it rests. For medium, take it out a few degrees higher, using a meat thermometer in the center.
How do I keep the puff pastry from getting soggy?
Cook the mushrooms until all the moisture is gone and let them cool fully before using them. Chilling the log before wrapping also keeps the pastry from warming up and turning gummy.
Can I use button mushrooms instead of cremini?
Yes, the recipe calls for either one, so use whichever you can find. Cremini have a slightly deeper flavor, but both work well once they are finely chopped and browned.
How do I store and reheat leftover beef Wellington?
Wrap leftover slices well and keep them in the fridge for up to 3 days. Reheat them in a 350°F oven until warm, since the microwave will make the pastry soft.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: Cuisinart 14-cup food processor, ThermoPro instant-read thermometer, Reynolds unbleached parchment paper.
See the dealsRee's newest cookbook The Essential Recipes.
As an Amazon Associate I earn from qualifying purchases.
