Beef Wellington

This Spinach Crepe Beef Wellington is a stunning twist on the classic dish, featuring a tender beef tenderloin wrapped in savory mushroom duxelles, prosciutto, and delicate spinach crepes. Encased in a flaky, golden puff pastry, this dish combines rich flavors and textures for an elegant and delicious meal. Perfect for special occasions or an impressive dinner centerpiece!

Equipment

• Cutting board and Knife
• Food Processor (for finely chopping mushrooms, garlic, and shallots; optional)
• Skillet (for searing the beef)
• Large pan (for cooking the mushroom duxelles)
• Blender (for making the spinach crepe batter)
• Fine mesh strainer (for straining crepe batter)
• Non-stick skillet (6-inch; for cooking crepes)
• Plastic wrap (for rolling and shaping the Wellington)
• Rolling Pin (for rolling out the puff pastry)
• Lattice cutter (for creating a decorative puff pastry topping; optional)
• Pastry brush (for applying egg wash)
• Baking sheet (for baking the Wellington)
• Parchment paper (for lining the baking sheet)
• Oven (for baking)

Ingredients  

For the beef:

• 1.5 lb beef tenderloin (center cut)
• 1½ tbsp Kosher salt
• 1 tsp pepper
• 1 tbsp oil (Use High-smoking-point cooking oils, such as Avocado Oil, Peanut Oil, Sunflower Oil, or Soybean Oil.)
• 2 tbsp Dijon mustard

Mushroom Duxelles:

• 1.5 lb baby portobello mushrooms (finely chopped)
• 2 cloves garlic (minced)
• 2 shallots (minced)
• 3 tbsp unsalted butter
• 3 sprigs fresh thyme leaves
• salt (to your taste)
• pepper (to your taste)

Spinach Crepe:

• 200 g fresh spinach
• 1 cup all purpose flour
• 2 large eggs
• ½ cup milk (can use whole milk, fat reduced milk, or plant based milk)
• ¼ tsp salt
• cooking oil or buttter (for greasing)

For Assembly:

• 6 slices prosciutto
• 2 sheets puff pastry (will only use 1½ sheets)
• 1 large egg

Instructions 

Prepare the Beef

1. Spread the kosher salt and pepper evenly on a cutting board or large plate. Roll the beef tenderloin over the seasoning to coat all sides evenly.

2. Heat oil in a skillet over medium-high heat. Sear the beef on all sides until browned, about 1 minutes per side.

3. Remove the beef from the skillet, brush it with Dijon mustard, and let it cool.

Make the Mushroom Duxelles

1. In a food processor, pulse the mushrooms, garlic, and shallot until finely chopped. Alternatively, you can finely chop or mince them manually.

2. Melt the butter in a large pan over medium heat. Add the mushroom mixture and thyme leaves, sauté until all the moisture has evaporated. It’s important to cook the mushrooms thoroughly until completely dry, as any remaining moisture can make the puff pastry soggy instead of crisp.

3. Season with salt and pepper to taste, keeping in mind that the mushroom duxelles should be slightly saltier than usual to enhance the flavor of the beef. Transfer the mixture to a plate and allow it to cool completely.

Make the Spinach Crepe

1. Combine spinach, eggs, flour, milk, and salt in a blender and blend until smooth. Pass the mixture through a fine mesh strainer to remove any lumps.

2. Heat a non-stick skillet (6 inch) over medium heat and lightly grease it with a thin layer of oil spray, or brush with a thin layer of butter.

3. Pour a small ladle of batter into the skillet and swirl to coat evenly. Gently shake the pan; if the crepe slides smoothly, the bottom is cooked. Flip it and cook for about 30 seconds on the other side, then transfer to a plate. Repeat with the remaining batter until it’s all used. Allow the crepes to cool completely.

Assemble the Beef Wellington

1. Lay a large sheet of plastic wrap on a work surface. Arrange 6 crepes on the plastic wrap in a 3×2 layout, ensuring the edges of each crepe slightly overlap with the ones next to them.

2. Arrange 6 slices of prosciutto on the center of the crepe, overlapping slightly.

3. Spread the mushroom duxelles evenly over the prosciutto.

4. Place the beef tenderloin at one edge of the crepe. Use the plastic wrap to tightly roll the crepe around the beef. If desired, trim any excess crepe at both ends using scissors or a small knife. Then, twist the plastic wrap at both ends to seal the beef roll securely.

5. Chill in the fridge for at least 40 minutes to help it maintain its shape.

Assemble the puff pastry

1. Preheat oven to 400℉ (200°C). Line a baking sheet with parchment paper.

2. Thaw the puff pastry sheet under room temperature for 40 minutes before using. Roll out a puff pastry sheet on a floured surface.

3. Crack a large egg into a bowl and remove half of the egg white. Beat the remaining egg white and yolk together until well combined.

4. Brush the far end of the puff pastry sheet, about a quarter of the way, with the beaten egg.

5. Remove the plastic wrap from the beef roll and position it at the near end of the pastry sheet. Wrap the puff pastry around the beef, ensuring the edges are sealed tightly.

6. Roll out another sheet of puff pastry on a lightly floured surface. Use a lattice cutter to cut the pastry. (The lattice cutter I bought was a bit tricky to use, so you may need to press it down firmly to ensure every part of the puff pastry is cut through. If some areas aren’t fully cut, you can use a small knife to carefully follow the pattern and complete the cuts.)

7. Gently lift the lattice pastry sheet and place it over the Wellington, trim any excess pastry, and fold the edges to seal the Wellington.

8. Brush the entire pastry surface with a thin layer of beaten egg to give it a golden, glossy finish when baked.

Bake:

1. Place the Wellington on a parchment-lined baking sheet. Bake on middle rack at 400℉ (200°C) for 30 minutes.

2. Once baking is complete, remove the Beef Wellington from the oven and let it rest at room temperature for about 20 minutes. This resting period is crucial for allowing the tenderloin and duxelles to absorb the juices, and the internal temperature of the beef will continue to rise. Cutting too soon may result in a bloody appearance.

3. Slice and serve warm.

Tips for Making Beef Wellington with Spinach Crepe

1. Choice of Beef

For the best Beef Wellington, choose a center-cut beef tenderloin for its tenderness, mild flavor, and uniform shape, ensuring even cooking. Look for Prime or Choice grade with minimal fat and a consistent cylindrical form for easy wrapping.

If making individual portions, filet mignon works well, while sirloin or ribeye cap can be budget-friendly alternatives, though slightly tougher. Avoid excessively fatty cuts to prevent a greasy pastry.

2. Season and Sear the Beef

To season the beef for Beef Wellington, you can evenly coat the tenderloin with kosher salt and freshly ground black pepper by rolling it over a prepared surface. Season right before cooking to avoid drawing out moisture too soon.

Heat oil in a skillet over medium-high heat. Use a heavy-bottomed pan (cast iron or stainless steel) and sear the beef on all sides for about one minute per side (including the two ends) until browned, locking in juice and flavor. Use a high-smoke-point oil like canola, vegetable, or avocado oil to prevent burning.

Avoid Moving the Beef Too Much – Let it sit undisturbed on each side to form a proper crust.

3. Brush Dijon Mustard while Beef is Still Warm

Dijon mustard’s tangy, slightly spicy taste balances the richness of the beef and complements the earthy mushroom duxelles. Its acidity helps break down proteins slightly, enhancing the tenderness of the beef.

While the beef is still warm after searing, apply a thin layer of Dijon mustard using a pastry brush, as this helps the mustard spread smoothly and adhere better.

If you need a replacement for Dijon mustard, you can try these alternatives:

• Soy Sauce & Honey Blend – A slightly sweet and savory option that complements the beef without overpowering it.

• Yellow Mustard – Milder and slightly tangy, but still provides a good base for adhesion.

• Horseradish Sauce – Offers a sharp, spicy kick with similar acidity.

• Worcestershire Sauce & Mayonnaise Mix – A creamy alternative that enhances umami while helping the duxelles adhere.

4. Tips for Making Duxelles

• Choose the Right Mushrooms: Cremini (Baby Bella) is the most commonly used due to its earthy, slightly nutty flavor, which is richer than white button mushrooms. For a more complex taste, you can use a mix of cremini, button, and shiitake mushrooms.
• Prepare Enough Mushrooms: Mushrooms shrink significantly as they cook, so start with at least twice the amount you need for the final duxelles.

• Finely Chop or Blend – Use a food processor to finely chop mushrooms, shallots, and garlic for a smooth, even texture.

• Cook Out the Moisture – Sauté over medium heat with butter or olive oil, stirring frequently until all the water evaporates (about 20 minutes). A dry duxelles prevents a soggy Wellington.

• Season Boldly – Duxelles should be saltier and more intensely seasoned than regular stir-fried mushrooms since it will be wrapped around the beef and balanced by the pastry. Add salt and pepper toward the end of cooking, allowing you to adjust the seasoning to taste as needed.

• Cool Before Using – Let the duxelles completely cool before spreading on the spinach crêpe to avoid steam softening the pastry.

5. Spinach Crêpe

The spinach crêpe serves as a barrier, absorbing excess moisture from the duxelles and beef to keep the puff pastry crisp. While optional, it helps make the Beef Wellington easier to wrap and slice cleanly while also adding a vibrant green layer for visual appeal.

The ingredients in this recipe yield 10 slices of spinach crêpes, but you’ll only need 5 to 6 slices for wrapping the beef. You can save the remaining crêpes for breakfast or reduce the recipe by half.

6. Wrapping and Chilling

After assembling the Beef Wellington, tightly wrap it in plastic wrap and chill it in the refrigerator for at least 30 minutes to an hour. This step helps the layers set, ensuring the Wellington holds its shape while baking. Chilling also helps the pastry firm up, preventing it from becoming too soggy during cooking.

– Can I chill Beef Wellington overnight?

Yes, you can prepare the Beef Wellington the night before, chill it overnight, and bake it the next day. Chilling it for a longer period helps the layers set more firmly, making it easier to handle and bake. Be sure to wrap it tightly in plastic wrap to prevent moisture loss and keep it fresh.

But it is important to remember to let it sit at room temperature for 15-20 minutes after you remove it from the fridge before placing it in the oven. This prevents the pastry from becoming too cold and tough during baking, ensuring a more even rise and crispness. It also allows the beef to cook more evenly inside, reducing the risk of overcooking the outer layers while waiting for the center to heat through.

7. Baking Time and Temperature for Beef Wellington

Bake the beef at 400°F (200°C) for 25-35 minutes for a medium-rare finish (internal temperature of about 125°F/52°C). For a medium result (around 135°F/57°C), bake for 35-45 minutes, and for a well-done outcome (approximately 145°F/63°C), bake for 45-55 minutes—though be cautious as the beef may lose tenderness.

While beef, especially cuts like tenderloin, is typically low in bacteria compared to other meats, you can still use a meat thermometer to check the internal temperature and ensure perfect doneness.

After removing from the oven, let it rest for 20 minutes before slicing to allow the juices to redistribute.

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