Bobby Flay Beef Wellington​

This impressive Beef Wellington by Bobby Flay is perfect for a special dinner or holiday meal. This classic dish pairs tender beef, savory mushroom duxelles, and flaky puff pastry for a show-stopping main course. It’s easier than you think and uses common ingredients for an elegant result that’s perfect for impressing guests.

Recipe Ingredients:

For the Duxelles:

• 3 pints (1 1/2 pounds) white button mushrooms
• 2 shallots, peeled and roughly chopped
• 4 cloves garlic, peeled and roughly chopped
• 2 sprigs fresh thyme, leaves only
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper

For the Beef:

• One 3-pound center cut beef tenderloin (filet mignon), trimmed
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 12 thin slices prosciutto
• 6 sprigs of fresh thyme, leaves only
• 2 tablespoons Dijon mustard
• Flour, for rolling out puff pastry
• 1 pound puff pastry, thawed if using frozen
• 2 large eggs, lightly beaten
• 1/2 teaspoon coarse sea salt
• Minced chives, for garnish
• Green Peppercorn Sauce, recipe follows
• Roasted Fingerling Potatoes with Fresh Herbs and Garlic, recipe follows
• Warm Wilted Winter Greens, recipe follows

Green Peppercorn Sauce:

• 2 tablespoons olive oil
• 2 shallots, sliced
• 2 cloves garlic, peeled and smashed
• 3 sprigs fresh thyme, leaves only
• 1 cup brandy
• 1 box beef stock
• 2 cups cream
• 2 tablespoons grainy mustard
• 1/2 cup green peppercorns in brine, drained, brine reserved

Roasted Fingerling Potatoes with Fresh Herbs and Garlic:

• 2 pints fingerling potatoes
• 2 sprigs fresh rosemary
• 2 to 3 sprigs fresh sage
• 3 sprigs fresh thyme
• 6 cloves garlic, left unpeeled
• 3 tablespoons extra-virgin olive oil, plus for sheet pan
• Salt and pepper

Warm Wilted Winter Greens:

• 1/4 cup honey
• 1/2 cup balsamic vinegar
• 1/2 pint walnuts, for garnish
• 3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
• 1 tablespoon grainy mustard
• Extra-virgin olive oil
• 1/2 cup pomegranate seeds, for garnish
• Parmesan shavings, for garnish
• 1 shallot, chopped, for garnish

How To Make Beef Wellington​?

1. For the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Heat butter and olive oil in a large pan over medium heat; sauté the mixture for 8-10 minutes until liquid evaporates. Season with salt and pepper and let cool.
2. For the Beef: Tie the tenderloin in 4 places to keep its shape while cooking. Drizzle with olive oil, season with salt and pepper, and sear on all sides in a hot skillet for 2-3 minutes. Lay prosciutto on a sheet of plastic wrap, spread with duxelles, season with thyme, and coat seared beef with Dijon mustard. Roll beef in the prosciutto, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
3. Preheat the oven to 220°C / 425°F. Roll out the puff pastry to a 6mm / 1/4-inch thickness. Remove beef from the fridge and discard the plastic. Place beef on pastry, fold over and seal with egg wash, trimming excess pastry. Brush with egg wash and sprinkle with sea salt. Place on a baking sheet, seam side down, and bake for 40-45 minutes until golden and the beef registers 52°C / 125°F. Rest before slicing and garnish with chives.
4. For the Green Peppercorn Sauce: Sauté shallots, garlic, and thyme in olive oil for 1-2 minutes. Add brandy and flambe. Once the flame dies, add beef stock and reduce by half. Strain, add cream and mustard, and reduce by half again. Add green peppercorns and serve.
5. For the Roasted Fingerling Potatoes: Preheat oven to 260°C / 500°F and heat a baking sheet. Toss potatoes, herbs, and garlic in olive oil; season. Spread on the preheated sheet, reduce oven to 220°C / 425°F, and roast for 20 minutes until crispy.
6. For the Warm Wilted Winter Greens: Simmer honey and balsamic vinegar over medium-high heat for 5 minutes. Toast walnuts in a skillet and set aside. Place greens on a platter, mix mustard into the honey-balsamic dressing, whisk in olive oil, and drizzle over greens. Garnish with walnuts, pomegranate seeds, Parmesan, and chopped shallot.

Recipe Tips:

• Use a meat thermometer to check the beef’s internal temperature. Aim for 52°C (125°F) for medium-rare. This ensures perfectly cooked meat every time.
• Let the beef rest after baking. This allows the juices to redistribute, keeping the meat juicy and tender when you slice it.
• Chill the wrapped beef before baking. Refrigerating for 30 minutes helps the Wellington hold its shape and makes it easier to wrap.
• Roll the puff pastry evenly to avoid uneven baking. A thickness of about 1/4 inch ensures the pastry cooks through and becomes beautifully flaky.
• Use a sharp knife to slice the Wellington. This prevents the filling from spilling out, giving you clean, beautiful slices that showcase the layers.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Beef Wellington cool until it reaches room temperature. Then, wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for up to 3 days.
• Freeze: You can freeze Beef Wellington for up to 3 months. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. To thaw, place it in the refrigerator overnight before serving.
• Reheat: Place a slice of Beef Wellington on a microwave-safe plate. Cover with a microwave-safe lid or another plate. Heat on medium power for 1-2 minutes, checking for warmth.

Nutrition Facts

Serving Size: 1 slice (116g)

• Calories: 427
• Total Fat: 31.7g
• Saturated Fat: 11.1g
• Cholesterol: 96.3mg
• Sodium: 211.1mg
• Potassium: 310.9mg
• Total Carbohydrate: 11.7g
• Dietary Fiber: 0.46g
• Sugars: 0.14g
• Protein: 22.2g

Check out More Recipes:

• Bobby Flay Beef Brisket Recipe
• Bobby Flay​ Bbq Pork Chops
• Bobby Flay​ Bbq Chicken Marinade
• Arctic Char With Tangerine-habanero Glaze And Meyer Lemon Couscous Broth