Classic Beef Wellington (Printable version)

Tender beef fillet wrapped in mushroom duxelles, prosciutto, and golden puff pastry for special occasions.

# What You Need:

→ Beef

01 - 2 lb beef tenderloin, trimmed
02 - Salt and freshly ground black pepper to taste
03 - 2 tablespoons vegetable oil

→ Mushroom Duxelles

04 - 1 lb cremini or button mushrooms, finely chopped
05 - 2 shallots, minced
06 - 2 cloves garlic, minced
07 - 2 tablespoons unsalted butter
08 - 2 tablespoons fresh thyme leaves, chopped
09 - Salt and pepper to taste

→ Assembly

10 - 10 slices prosciutto
11 - 2 tablespoons Dijon mustard
12 - 1 sheet puff pastry, approximately 14 oz, thawed if frozen
13 - 1 large egg, beaten for egg wash
14 - Flour for dusting

# How to Make It:

01 - Preheat oven to 425°F
02 - Season beef tenderloin with salt and pepper. Heat vegetable oil in heavy skillet over high heat. Sear beef on all sides for approximately 2 minutes per side until browned. Remove from heat and allow to cool completely
03 - In same skillet, melt butter over medium heat. Add minced shallots and garlic, sauté for 1 minute. Add chopped mushrooms and thyme, season with salt and pepper. Cook until all moisture evaporates and mixture reaches paste-like consistency, approximately 10 minutes. Allow to cool
04 - Lay plastic wrap on work surface. Arrange prosciutto slices in slightly overlapping layer to form rectangle slightly larger than beef
05 - Spread cooled mushroom duxelles evenly over prosciutto layer
06 - Brush cooled beef with Dijon mustard. Place beef on duxelles-covered prosciutto
07 - Using plastic wrap, roll prosciutto and mushrooms around beef into tight log. Twist ends to seal and refrigerate for 20 minutes
08 - Roll out puff pastry on floured surface to rectangle large enough to fully encase beef. Unwrap beef from plastic and place in center of pastry. Fold pastry over beef, trim excess, and seal edges. Place seam-side down on parchment-lined baking sheet
09 - Brush pastry with beaten egg wash. Decorate with pastry scraps if desired. Refrigerate for 10 minutes
10 - Bake for 40 to 45 minutes until pastry is golden and instant-read thermometer inserted into beef reads 120°F for rare or 130°F for medium-rare
11 - Remove from oven and allow to rest for 10 to 15 minutes before slicing

# Expert Advice:

01 -
  • It looks impossibly elegant but breaks down into manageable steps that anyone can follow.
  • The mushroom duxelles adds an earthy richness that makes every bite taste expensive.
  • You can prep most of it ahead, so you're not scrambling when guests arrive.
  • That moment when you slice it open and everyone gasps is worth every minute.
02 -
  • The beef must be completely cool before you wrap it, or the heat will melt the butter in the pastry and you'll lose that flaky texture.
  • Don't skip chilling between steps, it's the only way to keep everything tight and tidy.
  • Use an instant-read thermometer because the pastry can look done while the beef is still undercooked inside.
03 -
  • Freeze the wrapped beef for 15 minutes before wrapping in pastry, it makes handling so much easier.
  • Score the top of the pastry lightly in a decorative pattern, but don't cut all the way through.
  • If your oven runs hot, drop the temp to 400°F and add a few minutes to avoid burning the pastry before the beef is done.
Return