Classic Beef Wellington (Printable)

Tender beef wrapped in mushroom duxelles and prosciutto, encased in flaky golden puff pastry.

# 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 (14 ounces), 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 heavy skillet over high heat. Sear beef on all sides for 2 minutes per side until browned. Remove 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 becomes paste-like, about 10 minutes. Let cool.
04 - Lay a large sheet of plastic wrap on work surface. Arrange prosciutto slices in slightly overlapping layer to form a rectangle just larger than the beef.
05 - Spread mushroom duxelles evenly over the prosciutto.
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 chill 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. Decorate with pastry scraps if desired. Chill for 10 minutes.
11 - Bake for 40 to 45 minutes until pastry is golden and an instant-read thermometer inserted into beef reads 120°F for rare or 130°F for medium-rare.
12 - Let rest 10 to 15 minutes before slicing and serving.

# Expert Advice:

01 -
  • It looks impossibly elegant but follows a logical sequence that becomes intuitive after your first try.
  • Each component can be prepped ahead, so you're calm and collected when guests arrive.
  • The contrast between crisp pastry, earthy mushrooms, and tender beef creates a bite you'll crave for weeks.
  • It transforms a simple beef fillet into a conversation piece that makes any dinner feel like an event.
02 -
  • The beef must be completely cool before you wrap it, or the prosciutto and pastry will soften and the whole thing can fall apart.
  • Chilling between steps isn't optional, it keeps the pastry from turning greasy and helps everything hold its shape in the oven.
  • Don't skip the mustard, it adds a subtle sharpness and acts like glue for the duxelles.
  • Use an instant read thermometer, guessing doneness on a dish this precious is a gamble you don't want to take.
03 -
  • Score the pastry lightly with a sharp knife in a decorative pattern before baking, it looks professional and helps steam escape.
  • If your pastry starts browning too quickly, tent it loosely with foil and continue baking until the beef reaches temperature.
  • Use a serrated knife to slice the Wellington, it cuts through the crisp pastry without crushing the tender beef.
  • Let any leftover slices come to room temperature before serving, the flavors open up and the textures soften beautifully.
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