Classic Beef Wellington (Print Version)

Beef fillet with mushroom duxelles, prosciutto, and flaky puff pastry—perfect for special celebrations.

# 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 ounces, thawed if frozen
13 - 1 large egg, beaten for egg wash
14 - Flour for dusting

# Step-by-Step Guide:

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 skillet 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 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 tenderloin 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, 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 - Remove from oven and let rest for 10 to 15 minutes before slicing.

# Top Tips:

01 -
  • The crispy puff pastry shatters against your fork and gives way to the most tender, juicy beef you have ever tasted.
  • It looks wildly impressive on the table, but the steps are more forgiving than you think once you get the rhythm down.
  • The mushroom duxelles adds this deep, savory layer that makes every bite feel like a special occasion.
  • Leftovers, if you are lucky enough to have any, make the most incredible cold sandwiches the next day.
02 -
  • The beef must be completely cool before you wrap it in prosciutto, or the heat will melt the duxelles and make everything soggy.
  • Do not skip the chilling steps, they help the layers set and make the pastry easier to work with.
  • If your pastry tears while rolling, just patch it with a scrap and press it together, nobody will notice once it bakes.
  • Pull the Wellington out of the oven when the thermometer reads 5 degrees below your target temp, it will keep cooking as it rests.
03 -
  • Use a sharp knife dipped in hot water to slice the Wellington cleanly without tearing the pastry.
  • If the pastry is browning too quickly in the oven, tent it loosely with foil for the last 10 minutes of baking.
  • Let your beef come to room temperature for 30 minutes before searing so it cooks more evenly.
  • Save the mushroom stems from trimming and freeze them for stock, nothing goes to waste.
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