Bobby Flay Beef Wellington Recipe

This Bobby Flay Beef Wellington Recipe is a luxurious and classic recipe, which features tender beef fillets wrapped in savory Parma ham and golden puff pastry. It’s the ultimate special occasion centerpiece, ready in about 2 hours (plus overnight chilling).

Bobby Flay Beef Wellington Recipe Ingredients

The Beef & Wellington:

• 2 x 400g beef fillets (center cut tenderloin)
• Olive oil, for frying
• 500g mixture of wild mushrooms, cleaned
• 1 thyme sprig, leaves only
• 500g puff pastry (all-butter is best)
• 8 slices of Parma ham (Prosciutto)
• 2 egg yolks, beaten with 1 tbsp water and a pinch of salt (egg wash)
• Sea salt and freshly ground black pepper

For the Red Wine Sauce:

• 2 tbsp olive oil
• 200g beef trimmings (ask the butcher to reserve these when trimming the fillet)
• 4 large shallots, peeled and sliced
• 12 black peppercorns
• 1 bay leaf
• 1 thyme sprig
• Splash of red wine vinegar
• 1 x 750ml bottle of red wine
• 750ml beef stock

How To Make Bobby Flay Beef Wellington

1. Shape the beef: Tightly wrap each beef fillet in cling film (plastic wrap) to create a perfect cylinder shape. Chill in the refrigerator overnight to set the shape.
2. Sear the meat: Remove the cling film. Season the beef generously. Heat a pan with olive oil until smoking hot. Sear the beef fillets quickly all over until browned (about 30-60 seconds per side). Remove and let cool completely.
3. Make the mushroom duxelles: Finely chop the mushrooms (a food processor works best). Fry them in a dry pan with the thyme leaves over high heat. Cook until all the moisture released by the mushrooms has evaporated and you are left with a mushroom paste. Cool completely.
4. Prep the pastry: Roll the puff pastry out into two rectangles large enough to envelop the beef fillets. Chill the pastry sheets to keep them firm.
5. Wrap in ham: Lay a large sheet of cling film on the counter. Arrange 4 slices of Parma ham in the center, slightly overlapping. Spread half of the mushroom duxelles over the ham. Place one seared beef fillet on top. Using the cling film, roll the ham over the beef into a tight log. Repeat for the second fillet. Chill for 30 minutes to firm up.
6. Encase in pastry: Brush the chilled pastry rectangles with egg wash. Unwrap the beef/ham logs and place them in the center of the pastry. Wrap the pastry around the beef, trimming any excess so there isn’t a double layer on the bottom. Crimp the edges or tuck them under. Brush the exterior with egg wash. Chill for at least 30 minutes.
7. Make the sauce: Heat oil in a large pan. Fry the beef trimmings until dark brown. Add shallots, peppercorns, bay leaf, and thyme; cook until shallots are golden. Deglaze with vinegar. Pour in the entire bottle of wine and boil until reduced by almost half. Add the beef stock and simmer for 1 hour until reduced to a gravy consistency. Strain and season.
8. Bake and serve: Preheat the oven to 400°F (200°C). Score the pastry lightly for decoration if desired. Bake the Wellingtons for 20-25 minutes until the pastry is golden brown and the beef is medium-rare. Rest for 10 minutes before slicing. Serve with the red wine sauce.

Recipe Tips

• Moisture is the Enemy: The number one cause of a soggy bottom is moisture in the mushrooms. Cook the duxelles until it is a dry paste. If it looks wet, keep cooking!
• Chill, Chill, Chill: Do not skip the chilling steps. Chilling the meat after searing prevents it from overcooking in the oven. Chilling the pastry prevents the butter from melting too fast.
• The Crepe Trick: Although not in this specific Bobby Flay version, many chefs wrap the mushroom-covered beef in a thin crepe before wrapping it in pastry to create an extra moisture barrier.
• Beef Trimmings: The sauce relies on the deep flavor of roasted beef trimmings. If your butcher doesn’t have them, you can use oxtail or simply rely on a high-quality beef stock.

What To Serve With Bobby Flay Beef Wellington

This is a rich dish, so pair it with classic steakhouse sides.

• Dauphinoise Potatoes: Creamy layered potatoes.
• Roasted Asparagus: Or garlicky green beans.
• Glazed Carrots: Adds sweetness to the savory beef.
• Full-Bodied Red Wine: A Cabernet Sauvignon or Bordeaux.

How To Store Bobby Flay Beef Wellington Recipe

• Refrigerate: Store leftover slices in an airtight container for up to 2 days. The pastry will lose its crunch.
• Reheat: Reheating Wellington is difficult without overcooking the beef. Reheat individual slices in a 350°F oven for 10-15 minutes. Do not microwave.
• Freeze: You can freeze the uncooked assembled Wellingtons. Wrap tightly and freeze for up to 1 month. Bake from frozen (add 15-20 minutes to cook time).

Bobby Flay Beef Wellington Nutrition Facts

• Calories: 850
• Total Fat: 55g
• Saturated Fat: 22g
• Cholesterol: 160mg
• Sodium: 900mg
• Total Carbohydrates: 35g
• Dietary Fiber: 3g
• Sugar: 4g
• Protein: 45g

Nutrition information is estimated per serving (approx. half a fillet).

FAQs

Try More Recipes:

• Bobby Flay Beef Brisket Recipe
• Bobby Flay Beef Stew Recipe
• Bobby Flay Beef Stroganoff Recipe