Bobby Flay Beef Wellington

This Beef Wellington boasts a tender filet mignon encased in mushroom duxelles, prosciutto, and puff pastry. With preparation and cooking, it demands 7 hours and serves 6.

Try More Bobby Flay Recipes:

• Bobby Flay Tri-Tip Marinade
• Bobby Flay Beef Stew Recipe
• Bobby Flay Pot Roast

💗 The Benefits of Trying This Delicious Recipe:

• Tender Perfection. Filet mignon, mushrooms, and pastry create a melt-in-your-mouth symphony.
• Impressive Elegance. Impress guests with a dish that looks and tastes exquisite.
• Rich Flavor. Layers of prosciutto and duxelles add depth to every bite.
• Versatile Feast. Accompanied by sauces and sides, it’s a complete, stunning meal.

❓ What Is Bobby Flay Beef Wellington Recipe?

Bobby Flay’s Beef Wellington is a classic dish with filet mignon wrapped in mushroom duxelles, prosciutto, and puff pastry. This luxurious entrée boasts a tender, juicy texture encased in a crisp, golden crust, with a rich, earthy taste from the savory blend of mushrooms, garlic, and herbs. Named after the Duke of Wellington, this elegant dish elevates the humble beef fillet into a culinary masterpiece.

📜 Bobby Flay Beef Wellington 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 of 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, The recipe follows
• The warm Wilted Winter Greens, recipe follows

Green Peppercorn Sauce:

• 2 tablespoons olive oil
• 2 shallots, sliced
• 2 cloves garlic, peeled and smashed
• 3 sprigs of 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 of 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 of 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 Bobby Flay Beef Wellington

For the Duxelles:

1. Pulse mushrooms, shallots, garlic, and thyme in a food processor. Then, saute the mixture in butter and olive oil for 8 to 10 minutes until most of the liquid evaporates. Season with salt and pepper and let it cool.

For the Beef:

1. Tie the tenderloin in 4 places. Drizzle with olive oil, season with salt and pepper, and sear in a hot skillet for 2 to 3 minutes. Lay out prosciutto on plastic wrap, spread with duxelles, season, and sprinkle with thyme. After searing the beef, remove twine, spread with Dijon mustard, wrap in prosciutto, and plastic wrap tightly. Refrigerate for 30 minutes.
2. Preheat oven to 425 degrees F.
3. On a floured surface, roll out the puff pastry to 1/4-inch thickness. If needed, overlap and press 2 sheets together.
4. Place the beef in the center, fold over the longer sides, brush with egg wash, trim ends, and fold over to seal, saving ends for decoration.
5. Sprinkle with coarse sea salt and place seam side down on a baking sheet.
6. Brush with egg wash, make slits in the top, and bake for 40 to 45 minutes until golden brown and beef reaches 125°F.
7. Let it rest, then garnish with chives and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes with Fresh Herbs and Garlic, and Warm Wilted Winter Greens.

Green Peppercorn Sauce:

1. After removing the beef, add olive oil to the pan. Saute shallots, garlic, and thyme for 1 to 2 minutes.
2. Off the heat, add brandy and flambe. Once the flame dies down, return to the heat, add stock, and reduce by half.
3. Strain out solids, then add 2 cups cream and mustard.
4. Reduce by half again, then turn off the heat and add green peppercorns.

Roasted Fingerling Potatoes with Fresh Herbs and Garlic:

1. Preheat oven to 500°F with a baking sheet inside.
2. Toss potatoes, rosemary, sage, thyme, and garlic with olive oil, salt, and pepper.
3. Remove the hot sheet pan, coat it with olive oil, and spread potatoes on it.
4. Place in oven at 425°F and roast for 20 minutes until crispy outside and tender inside.

Warm Wilted Winter Greens:

1. Combine honey and balsamic over medium-high heat for 5 minutes.
2. Toast walnuts in a skillet and set aside. Arrange greens on a platter.
3. Mix mustard into the balsamic-honey dressing, then whisk in 1 cup olive oil; pour over
4. Season with salt and pepper, and top with walnuts, pomegranate seeds, Parmesan shavings, and shallots.

💭 Recipe Tips

• Use thinly sliced prosciutto to avoid overwhelming the dish and ensure it cooks evenly within the Wellington.
• Keep puff pastry chilled for easy handling and a flakier crust; warmth can make it too soft to work with.
• Pat dry mushrooms to prevent excess moisture in the duxelles, avoiding a soggy bottom in the Wellington.
• Apply Dijon mustard sparingly; too much can overpower the delicate flavors, so a thin layer is perfect.

🍟 What To Serve With Beef Wellington?

Serve Beef Wellington with roasted fingerling potatoes, wilted winter greens with honey-balsamic dressing, and a rich green peppercorn sauce for a complete and elegant dining experience.

🎚 How To Store Leftovers Beef Wellington?

• In The Fridge. Store cooled leftovers Beef Wellington in an airtight container in the fridge for up to 3 days.
• In The Freezer. For freezing, tightly wrap cooled leftovers Wellington, ensuring no air, and freeze for up to 2 months.

🥵 How To Reheat Leftovers Beef Wellington?

• In The Oven. Reheat leftovers Beef Wellington at 325°F for 15-20 mins to maintain its crispness and warmth evenly.
• In The Air Fryer. Heat leftovers Beef Wellington at 350°F for 8-10 mins for a quick, crispy reheating option.
• In The Toaster Oven. Reheat leftovers Beef Wellington slices at 300°F for 10-12 mins, preserving their texture and flavors effectively.

FAQs

Try More Bobby Flay Recipes:

• Bobby Flay Carne Asada Marinade
• Bobby Flay Cornbread Chorizo Stuffing
• Bobby Flay Grilled London Broil

Bobby Flay Beef Wellington Nutrition Facts

Amount Per Serving

• Calories: 800
• Fat: 60g
• Saturated Fat: 25g
• Cholesterol: 150mg
• Carbohydrates: 40g
• Protein: 40g
• Sodium: 1000mg