Classic Beef Wellington (Printable Version)

Tender beef wrapped in mushroom duxelles, prosciutto, and golden puff pastry for an elegant main dish.

# Ingredient List:

→ 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

# Directions:

01 - Preheat oven to 425°F
02 - Season beef tenderloin with salt and pepper. Heat vegetable oil in a heavy skillet over high heat. Sear beef on all sides for approximately 2 minutes per side until browned. Remove from heat and allow to cool completely.
03 - In the same skillet, melt butter over medium heat. Add minced shallots and garlic, sauté for 1 minute. Add chopped 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 plastic wrap on work surface. Arrange prosciutto slices in slightly overlapping layer to form a rectangle just larger than the beef.
05 - Spread cooled mushroom duxelles evenly over the prosciutto layer.
06 - Brush cooled beef with Dijon mustard. Place beef in center of duxelles-covered prosciutto.
07 - Using plastic wrap as guide, 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 a 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 beaten egg. Decorate with pastry scraps if desired. Refrigerate for 10 minutes.
11 - Bake for 40 to 45 minutes until pastry is golden. Insert instant-read thermometer into beef center: 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.

# Expert Tips:

01 -
  • It looks like you spent all day in the kitchen, but the actual hands-on time is surprisingly short.
  • The layers of flavor—earthy mushrooms, salty prosciutto, buttery pastry—make every bite feel like a celebration.
  • Once you master the technique, you can make it again and again without the same nervousness.
  • It slices beautifully, and that cross-section reveal never gets old.
02 -
  • The beef must be completely cool before you wrap it in prosciutto, or the heat will start cooking the mushrooms and pastry too early.
  • Don't skip the chilling steps—they help the Wellington hold its shape in the oven and prevent the pastry from splitting.
  • Use an instant-read thermometer to check doneness, because cutting into it early releases all the juices you worked so hard to keep inside.
03 -
  • Sear the beef the day before and keep it in the fridge overnight—it makes assembly day much less stressful.
  • If you want extra insurance against soggy pastry, brush a thin layer of egg wash on the prosciutto before wrapping the beef.
  • Use pastry scraps to create decorative leaves or braids on top—it's easier than it looks and makes the presentation stunning.
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