Classic Beef Wellington (Printable Format)

Tender beef wrapped in mushroom duxelles, prosciutto, and flaky golden puff pastry for special celebrations.

# What's Needed:

→ 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 (14 oz), thawed if frozen
13 - 1 large egg, beaten for egg wash
14 - Flour for dusting

# How To Make It:

01 - Set oven temperature to 425°F
02 - Season beef tenderloin with salt and pepper. Heat oil in a heavy skillet over high heat. Sear beef on all sides for approximately 2 minutes per side until browned. Remove and allow to cool completely
03 - In the same skillet, melt butter over medium heat. Add shallots and garlic, sauté for 1 minute. Add mushrooms and thyme, season with salt and pepper, and cook until all moisture evaporates and mixture reaches paste-like consistency, approximately 10 minutes. Allow to cool
04 - Lay a large sheet of plastic wrap on work surface. Arrange prosciutto slices in slightly overlapping layer to form rectangle just larger than the beef
05 - Distribute mushroom duxelles evenly over the prosciutto layer
06 - Brush the cooled beef with Dijon mustard. Position beef on the duxelles-covered prosciutto
07 - Using plastic wrap, roll prosciutto and mushrooms around beef into a 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 the beef. Unwrap beef from plastic and place in center of pastry
09 - Fold pastry over beef, trimming excess. Seal edges and place seam-side down on parchment-lined baking sheet
10 - Brush pastry with egg wash. Decorate with pastry scraps if desired. Refrigerate for 10 minutes
11 - 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
12 - Allow beef to rest for 10 to 15 minutes before slicing and plating

# Expert Advice:

01 -
  • It looks like something from a fancy restaurant but uses techniques you already know.
  • The mushroom duxelles adds so much umami that even people who claim they don't like mushrooms ask for seconds.
  • You can prep most of it ahead and just bake before serving, which saves your sanity on busy nights.
  • Each slice reveals those beautiful layers, making everyone at the table feel special.
02 -
  • If the beef isn't completely cool before wrapping, the prosciutto and pastry will get greasy and soggy.
  • Don't skip chilling the wrapped beef, it makes rolling in pastry so much easier and prevents tearing.
  • Use an instant-read thermometer because cutting into it early to check doneness ruins the presentation.
03 -
  • Score the top of the pastry lightly with a knife in a crosshatch pattern for a professional look, just don't cut all the way through.
  • Use a serrated knife to slice the Wellington cleanly without crushing the pastry or tearing the layers.
  • If you're nervous about doneness, pull it out at 115°F and let carryover heat bring it up to 120°F during the rest.
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