Description
This Beef Wellington Crepe recipe is a refined, lighter alternative to the traditional Beef Wellington. Instead of puff pastry, delicate crepes envelop a tender beef tenderloin, rich mushroom duxelles, and savory prosciutto. The result is a sophisticated dish that is easier to execute while maintaining the gourmet essence of the classic. Perfect for elegant dinners, date nights, or special occasions, this dish is sure to impress with its balanced flavors and textures.
Ingredients
For the Beef Wellington Crepes:
- 1 lb (450g) beef tenderloin – Center-cut for even cooking
- 6 crepes – Homemade or store-bought
- 1 cup (150g) mushrooms (button or cremini) – Finely chopped for duxelles
- 2 small shallots – Finely minced
- 2 cloves garlic – Minced
- 2 tbsp Dijon mustard – Adds a tangy, rich flavor
- 6 slices prosciutto – Thinly sliced
- 2 tbsp butter – For sautéing mushrooms
- 2 tbsp olive oil – For searing the beef
- 1 egg yolk – For sealing the crepes
- ¼ cup heavy cream (optional) – For a richer mushroom filling
- Salt & pepper – To taste, enhances flavor
Instructions
Step 1: Prepare the Crepes
(Skip if using store-bought crepes.)
- In a bowl, whisk together 1 cup flour, 2 eggs, 1 cup milk, and a pinch of salt.
- Let the batter rest for 15-30 minutes.
- Heat a non-stick pan over medium heat and lightly butter it.
- Pour a thin layer of batter, tilting the pan to spread evenly.
- Cook for 1-2 minutes, then flip and cook for another 30 seconds.
- Transfer to a plate and cover to keep them soft.
💡 Pro Tip: The thinner the crepe, the better it will wrap around the beef.
Step 2: Sear the Beef Tenderloin
- Pat the beef dry and season generously with salt and pepper.
- Heat olive oil in a pan over high heat.
- Sear the beef on all sides (including the ends) for 1-2 minutes per side.
- Remove from heat and brush with Dijon mustard.
- Let it rest while you prepare the mushroom filling.
💡 Why sear the beef? This locks in juices and adds a rich umami flavor.
Step 3: Make the Mushroom Duxelles
- Finely chop the mushrooms, shallots, and garlic.
- Heat butter in a pan over medium heat.
- Sauté shallots and garlic until fragrant (about 2 minutes).
- Add mushrooms and cook until all moisture evaporates (about 10 minutes).
- Stir in Dijon mustard and optional heavy cream for a silkier texture.
- Remove from heat and let the mixture cool.
💡 Pro Tip: Cooking until dry prevents a soggy crepe when wrapping.
Step 4: Assemble the Beef Wellington Crepes
- Lay a crepe flat on a clean surface.
- Place one slice of prosciutto over the crepe.
- Spread a thin layer of mushroom duxelles evenly.
- Position the seared beef tenderloin in the center.
- Carefully roll the crepe tightly around the beef, folding in the sides.
- Brush the edges with egg yolk to seal the crepe.
💡 Pro Tip: A tight wrap ensures the structure holds when baking.
Step 5: Bake the Beef Wellington Crepe
- Preheat your oven to 400°F (200°C).
- Place the wrapped beef crepes on a baking sheet lined with parchment paper.
- Brush the tops lightly with melted butter for a golden finish.
- Bake for 20-25 minutes, depending on doneness preference:
- 120°F (49°C): Rare
- 130°F (54°C): Medium-Rare
- 140°F (60°C): Medium
- Remove from the oven and let rest for 5-10 minutes before slicing.
💡 Why rest the beef? This step locks in juices for a more tender, flavorful bite.
Notes
This Beef Wellington Crepe recipe offers all the gourmet flavors of the classic dish in a more approachable and refined format. The use of crepes eliminates the challenges of puff pastry while still delivering an elegant, flavorful experience. Whether for a special dinner, holiday meal, or an impressive date night dish, this recipe is a must-try for any food lover.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Cuisine: French-inspired
Nutrition
- Calories: ~450
- Fat: ~22g
- Carbohydrates: ~30g
- Protein: ~35g