Classic Beef Wellington
with morel mushroom sauce
From our SeaDream Yacht Club family to yours, here’s an elegant golden-crusted Beef Wellington recipe that's flavorful and rich—best served with roasted vegetables, sautéed green beans or asparagus, and our morel mushroom sauce. Perfect for a holiday or New Year’s meal!
Ingredients:
1.5-2 pounds (700-900 g) beef tenderloin (center cut)
2 tablespoons olive oil
Salt and pepper (to taste)
10 oz. (280 g) mushrooms, finely chopped
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon fresh thyme, chopped
8 slices prosciutto
2 tablespoons Dijon mustard
1 sheet puff pastry, thawed if purchased frozen
1 egg, beaten, for egg wash
Flour, for dusting
Optional: 2 tablespoons pâté, such as foie gras or chicken liver pâté
Instructions:
Prepare the beef. Season the beef generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned (about 2 minutes per side). Remove the beef from the skillet, brush with Dijon mustard, and set aside to cool.
Make the mushroom duxelles. In the same skillet, melt the butter and add the minced garlic and chopped mushrooms. Cook over medium heat for about 10-15 minutes until all moisture has evaporated and the mushrooms become a paste. Stir in fresh thyme, and season with salt and pepper. Let the duxelles cool.
Wrap the beef. Lay out a large piece of plastic wrap. On top, arrange the prosciutto slices, slightly overlapping to create a rectangle large enough to wrap the beef. Spread the cooled mushroom duxelles evenly over the prosciutto. Place the beef tenderloin in the center. If using pâté, spread it lightly over the beef before wrapping. Carefully wrap the beef with the prosciutto and mushroom mixture, using the plastic wrap to create a tight roll. Twist the ends of the plastic wrap to secure. Refrigerate for 20-30 minutes to firm up.
Wrap in puff pastry. Preheat the oven to 400° F (200° C). Lightly dust your work surface with flour and roll out the puff pastry into a rectangle large enough to wrap the beef. Unwrap the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry over the beef, tucking in the sides, and sealing the edges tightly (use a little water if needed to seal). Brush the entire surface with beaten egg. Optionally, score the top of the pastry with a knife to create a decorative pattern.
Bake the Beef Wellington. Place the wrapped beef on a baking sheet lined with parchment paper. Bake for 25-30 minutes until the pastry is golden brown and the internal temperature of the beef reaches about 125°F (52°C) for medium-rare. Adjust baking time if you prefer different doneness.
Rest and serve. Let the Beef Wellington rest for 10 minutes before slicing to ensure the juices redistribute.
Serves 6-8.
A Culinary Q&A with Executive Chef Tomasz
Meet Chef Tomasz, responsible for developing and executing our 5-star cuisine on board. Discover more about how he captures the flavors of your destinations and how SeaDream Yacht Club serves up Dream Cuisine at every turn.
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