Description
This classic Beef Wellington recipe features a succulent center-cut beef tenderloin wrapped in a flavorful mushroom duxelles and prosciutto, encased in golden puff pastry. Perfect for special occasions, it yields a tender, medium-rare roast with a crispy, buttery crust and savory layers of flavor.
Ingredients
Scale
Beef Tenderloin
- 2-3 pounds center-cut beef tenderloin trimmed of silverskin and fat, tied with butcher’s twine at 1-inch intervals
- Kosher salt and freshly ground black pepper, to taste (about 1 teaspoon kosher salt per pound)
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
Duxelles
- 1 1/2 pounds mushrooms (button, cremini, shiitake, portabello, or a mix), cleaned and roughly chopped
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 2 medium shallots, roughly chopped
- 2 teaspoons fresh thyme leaves (about 6 sprigs)
- 4 cloves garlic
- Kosher salt and freshly ground black pepper, to taste
Assembly
- 12 thin slices prosciutto (about 1/4 pound)
- Flour, for rolling out puff pastry
- 14 ounces frozen or homemade puff pastry, thawed
- 1 large egg, beaten
- 1/2 teaspoon flaky or coarse sea salt such as Maldon or fleur de sel
- 1 bunch finely minced chives, for garnish
Instructions
- Prepare the tenderloin: Trim away silverskin and fat from the beef tenderloin if needed, then tie it with butcher’s twine at 1-inch intervals. Season generously all over with kosher salt and freshly ground black pepper. Heat a large skillet over high heat until smoking hot and add olive oil. Sear the tenderloin on all sides for about 2 minutes per side until well browned. Remove from pan and cut off twine. Brush all sides with Dijon mustard while the meat is still warm, then set aside to cool.
- Make the duxelles: In a food processor, combine half of the mushrooms, shallots, thyme leaves, and garlic, pulsing about 10-15 times until finely chopped. Repeat with remaining mushrooms and aromatics. Heat butter and olive oil in the skillet used for searing over medium-high heat until melted. Add mushroom mixture, season with salt and pepper, and cook, stirring occasionally, until mushrooms release their liquid and then brown, about 8-10 minutes plus an additional 4-5 minutes. Remove from heat and let cool.
- Assemble the beef Wellington: Lay out overlapping slices of prosciutto on a large piece of plastic wrap to form a square large enough to wrap the tenderloin. Spread the cooled duxelles evenly over the prosciutto. Place the tenderloin at one end and use the plastic wrap to roll tightly into a log, tucking in prosciutto ends. Twist plastic wrap ends closed and refrigerate for 30 minutes to set.
- Prepare puff pastry and wrap: Preheat oven to 425°F (218°C). Lightly flour a clean surface and roll out thawed puff pastry to a rectangle large enough to wrap the prosciutto-wrapped tenderloin. Remove plastic wrap from tenderloin and place it onto puff pastry. Roll up the pastry around the tenderloin, tucking ends underneath. Brush the long edge seam with beaten egg to seal. Trim excess pastry if necessary.
- Bake the Beef Wellington: Place wrapped tenderloin on a parchment-lined baking sheet. Brush the top with beaten egg wash. Cut diagonal slashes every inch on the pastry for steam release. Sprinkle with flaky or coarse sea salt. Bake in preheated oven for 40-45 minutes until pastry is golden brown and internal temperature of the beef reaches 120-125°F (49-51°C) for medium-rare doneness. Remove from oven and rest for 10 minutes before slicing.
- Serve: Slice into thick pieces and garnish with finely minced chives and additional flaky salt if desired. Serve immediately.
Notes
- Request your butcher to tie the tenderloin for you if not comfortable doing it yourself.
- Use a digital meat thermometer for accurate doneness; medium-rare is best for Beef Wellington.
- Ensure the mushroom duxelles is cooled completely before assembling to prevent soggy pastry.
- Chilling the prosciutto-wrapped tenderloin helps it hold shape during pastry wrapping.
- Allow the beef Wellington to rest after baking to retain juices and achieve tender slices.
- You can substitute mushrooms based on preference but avoid watery varieties to prevent soggy pastry.
- If puff pastry sheets are too small, press the edges to seal tightly or trim excess pastry after wrapping.
Nutrition
- Serving Size: 1 slice (approx. 150g)
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
