Classic Beef Wellington (Printable)

Tender beef fillet with mushroom duxelles and prosciutto, wrapped in flaky 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, thawed if frozen
13 - 1 large egg, beaten for egg wash
14 - Flour for dusting

# How-To Steps:

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, approximately 2 minutes per side, until browned. Remove from skillet and let 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. Let 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 just 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 egg wash. Decorate with pastry scraps if desired. Refrigerate for 10 minutes.
11 - Bake for 40 to 45 minutes, or 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 - Let rest for 10 to 15 minutes before slicing.

# Expert Tips:

01 -
  • It looks like you spent all day in the kitchen, but the actual hands-on time is surprisingly manageable.
  • The combination of earthy mushrooms, salty prosciutto, and buttery pastry creates layers of flavor that make every bite feel like a celebration.
  • You can prep most components ahead, so you're not scrambling when guests arrive.
  • It's one of those rare dishes that tastes even better than it looks, and it looks incredible.
02 -
  • The beef must be completely cool before you wrap it in prosciutto and pastry, otherwise the heat will make the pastry soggy and it won't bake properly.
  • Don't skip the chilling steps, they help the Wellington hold its shape and ensure the pastry gets crisp and golden instead of pale and doughy.
  • Use an instant-read thermometer to check doneness, because cutting into it early to check will let all the juices run out.
03 -
  • Score the pastry lightly in a crosshatch pattern before egg washing for a professional-looking finish that also helps it bake evenly.
  • Let the Wellington rest on a wire rack instead of the baking sheet so the bottom stays crisp and doesn't get soggy from trapped steam.
  • Save any leftover duxelles and stir it into scrambled eggs the next morning, it's an incredible breakfast.
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