Classic Beef Wellington (Printable Version)

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

# What You'll 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 Prepare:

01 - Set oven to 425°F and allow to reach full temperature.
02 - Season beef with salt and pepper. Heat oil in 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. Cook until all moisture evaporates and mixture reaches paste consistency, approximately 10 minutes. Allow to cool.
04 - Lay plastic wrap on work surface. Arrange prosciutto slices in slightly overlapping layer to form rectangle just larger than beef dimensions.
05 - Spread cooled mushroom duxelles evenly over prosciutto base.
06 - Brush cooled beef with Dijon mustard and place on duxelles-covered prosciutto.
07 - Using plastic wrap as guide, 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 bundle. Unwrap beef from plastic and position in center of pastry.
09 - Fold pastry over beef, trim excess, and seal edges. Place seam-side down on parchment-lined baking sheet.
10 - Brush pastry surface with beaten egg. Decorate with pastry scraps if desired. Refrigerate for 10 minutes before baking.
11 - Bake for 40 to 45 minutes until pastry achieves golden color and instant-read thermometer inserted into beef center reads 120°F for rare or 130°F for medium-rare.
12 - Remove from oven and allow to rest for 10 to 15 minutes before slicing to retain juices.

# Expert Suggestions:

01 -
  • It looks like something from a fancy restaurant but uses straightforward techniques you already know.
  • The combination of crispy pastry, savory mushrooms, and perfectly cooked beef creates flavors that feel both rich and balanced.
  • You can prep most components ahead, so you're not scrambling when guests arrive.
  • Every slice reveals those beautiful layers that make everyone lean in with their cameras.
02 -
  • The beef must be completely cool before wrapping, or the heat will melt the butter in the pastry and make it soggy.
  • Cook the mushrooms until they're almost dry and paste-like, or the excess moisture will steam the pastry from the inside.
  • Chill the wrapped beef before baking so the pastry has time to firm up and won't tear when you handle it.
  • Use an instant-read thermometer to check doneness, because cutting into it early releases all the juices.
03 -
  • Freeze the wrapped Wellington for 15 minutes before baking to help the pastry puff up tall and crisp without overbaking the beef.
  • Score the top of the pastry lightly in a crosshatch pattern before egg washing for a classic, elegant look.
  • If the pastry browns too quickly, tent it loosely with foil and continue baking until the internal temperature is perfect.
  • Save any leftover duxelles and spread it on toast the next morning, it's incredible with scrambled eggs.
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