Classic Beef Wellington (Printable)

Tender beef fillet with mushroom duxelles wrapped in golden puff pastry. Perfect for special celebrations.

# 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 (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 oil in a heavy skillet over high heat. Sear beef on all sides for approximately 2 minutes per side until browned. Remove from skillet 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 a paste-like consistency, approximately 10 minutes. Allow to cool.
04 - Lay a large sheet of plastic wrap on a work surface. Arrange prosciutto slices in a slightly overlapping layer to form a rectangle slightly larger than the beef.
05 - Spread mushroom duxelles evenly over the prosciutto layer.
06 - Brush the cooled beef with Dijon mustard. Place beef on the duxelles-covered prosciutto.
07 - Using the plastic wrap, roll prosciutto and mushrooms around the beef into a tight log. Twist ends to seal and refrigerate for 20 minutes.
08 - Roll out puff pastry on a floured surface to a rectangle large enough to fully encase the beef. Unwrap beef from plastic and place in the center of the pastry.
09 - Fold pastry over beef, trimming excess. Seal edges and place seam-side down on a parchment-lined baking sheet.
10 - Brush pastry with beaten egg wash. Decorate with pastry scraps if desired. Refrigerate for 10 minutes.
11 - Bake for 40 to 45 minutes until pastry is golden and an instant-read thermometer inserted into the beef reads 120°F for rare or 130°F for medium-rare.
12 - Remove from oven and allow beef to rest for 10 to 15 minutes before slicing.

# Expert Suggestions:

01 -
  • It looks like something from a fancy restaurant but uses ingredients you can find at any grocery store.
  • The mushroom layer keeps the beef incredibly moist and adds an earthy richness that makes every bite luxurious.
  • You can prep most of it ahead and just bake before serving, so you're not stuck in the kitchen during the party.
  • Slicing into it at the table never fails to get gasps, which is exactly the kind of drama a celebration needs.
02 -
  • If you skip cooling the beef after searing, the heat will make your pastry soggy and it won't puff properly.
  • The mushrooms must be completely dry before you spread them, any moisture left will steam through the prosciutto and ruin the texture.
  • Resting the finished Wellington is not optional, cutting it too soon makes all the juices run out and leaves you with dry beef.
03 -
  • Score the top of the pastry lightly in a crosshatch pattern before baking, it looks professional and helps it puff evenly.
  • Save the mushroom stems when you chop them and use them to make a quick stock for your sauce, nothing goes to waste.
  • If you're nervous about doneness, practice searing and checking the temp on a smaller piece of beef before the big day.
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