Description
This Beef Wellington is a stunning centerpiece featuring tender beef tenderloin wrapped in savory mushroom duxelles and flaky golden puff pastry. Perfect for holidays, special dinners, or any night you want to impress with a restaurant-worthy meal made right at home.
Ingredients
Beef Tenderloin
2–3 pounds center-cut beef tenderloin, trimmed and tied
Kosher salt and freshly ground black pepper
2 tbsp olive oil
2 tbsp Dijon mustard
Duxelles
1 ½ pounds mushrooms (button, cremini, shiitake, portobello, or mixed), roughly chopped
2 tbsp salted butter
2 tbsp olive oil
2 medium shallots, roughly chopped
2 tsp fresh thyme leaves
4 garlic cloves
Kosher salt and freshly ground black pepper
Assembly
12 thin slices prosciutto
Flour, for rolling puff pastry
14 oz frozen or homemade puff pastry, thawed
1 large egg, beaten
½ tsp flaky or coarse sea salt
1 bunch finely minced chives
Instructions
Preheat a skillet over high heat. Season the beef tenderloin generously with salt and pepper.
Heat olive oil in the skillet and sear the tenderloin on all sides, about 2 minutes per side. Remove, discard twine, and brush with Dijon mustard while warm.
In a food processor, pulse mushrooms, shallots, thyme, and garlic until finely chopped.
Add butter and oil to the skillet. Cook the mushroom mixture until most liquid evaporates, 8–10 minutes. Continue cooking 4–5 minutes until browned. Let cool.
Lay plastic wrap on a work surface. Arrange prosciutto slices in a slightly overlapping layer.
Spread the duxelles over the prosciutto, then place the tenderloin at one end. Roll tightly using the plastic wrap and chill for 30 minutes.
Preheat oven to 425°F (218°C).
Roll puff pastry into a rectangle large enough to wrap the beef. Remove beef from plastic wrap and place on pastry.
Roll the pastry over the beef, sealing edges with egg wash. Trim excess pastry if needed.
Place seam-side down on a parchment-lined baking sheet. Brush with more egg wash and score the top. Sprinkle with flaky salt.
Bake 40–45 minutes, or until internal temperature reaches 120–125°F for medium-rare.
Let rest 10 minutes, then slice and garnish with minced chives.
Notes
For best results, chill the wrapped beef before adding it to the pastry—this helps keep layers neat and prevents sogginess.
A digital thermometer is key for achieving perfect doneness.
Make ahead option: Assemble up to the pastry step, refrigerate up to 24 hours, then bake before serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British / American
Nutrition
- Serving Size: 1 slice (1/6 of Wellington)
- Calories: 720 kcal
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 48 g
- Saturated Fat: 20 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 41 g
- Cholesterol: 155 mg