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Beef Wellington Recipe

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★★★★★

4.8 from 304 reviews

This classic Beef Wellington recipe features a tender center-cut beef tenderloin coated in a savory mushroom duxelles and wrapped in prosciutto and flaky puff pastry. Perfectly seared and oven-baked to medium-rare perfection, it’s an impressive and elegant dish ideal for special occasions or holiday dinners.

Ingredients

Scale

Beef and Seasoning

  • 2–3 pounds center-cut beef tenderloin
  • Kosher salt and freshly ground black pepper (about 1 teaspoon kosher salt per pound of meat)
  • 2 Tablespoons olive oil
  • 2 Tablespoons Dijon mustard

Mushroom 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

  1. Prepare the tenderloin. Trim away silverskin and fat from the beef tenderloin if necessary, then tie with butcher’s twine at 1-inch intervals to ensure even cooking. Generously season all over with kosher salt and freshly ground black pepper, using approximately 1 teaspoon kosher salt per pound of meat.
  2. Sear the beef. Heat a large skillet over high heat until smoking hot, add olive oil, then sear the tenderloin on all sides for about 2 minutes per side until well browned. Avoid moving it around to get a nice sear that seals in the juices. Remove from pan, cut off twine, and brush all sides with Dijon mustard while warm. Set aside.
  3. Prepare the mushroom duxelles. Combine half the mushrooms, shallots, thyme leaves, and garlic in a food processor and pulse 10-15 times until finely chopped; repeat with remaining mushrooms and aromatics. In the skillet used for searing, heat butter and olive oil over medium-high heat until melted. Add the chopped mushroom mixture, season with salt and pepper, cook stirring occasionally until mushrooms release their liquid (about 8-10 minutes), then continue cooking for 4-5 more minutes to brown the mushrooms. Remove from heat and let cool.
  4. Assemble the prosciutto wrap. On a large piece of plastic wrap, lay out prosciutto slices in overlapping layers to form a square large enough to wrap the tenderloin. Evenly spread the cooled duxelles over the prosciutto, then place the tenderloin at one end. Using plastic wrap, roll the tenderloin tightly within the prosciutto and duxelles to form a log, tucking in ends as you go. Twist plastic wrap ends closed and refrigerate for 30 minutes to set the shape.
  5. Preheat oven and roll puff pastry. Preheat oven to 425°F (218°C). Lightly dust a clean surface with flour and roll out the thawed puff pastry into a rectangle large enough to encase the prosciutto-wrapped tenderloin. If using two sheets, press edges together to seal.
  6. Wrap the beef in pastry. Remove tenderloin from plastic wrap and place in the center of the puff pastry. Roll up pastry tightly around the beef, tucking ends underneath. Brush the long edge with beaten egg to seal the seam. Trim excess pastry if necessary.
  7. Prepare for baking. Transfer wrapped beef to a parchment-lined baking sheet. Brush entire pastry surface with remaining beaten egg. Using a sharp knife, cut diagonal slashes about every inch across the top of the pastry to create steam vents. Sprinkle flaky or coarse sea salt over the top.
  8. Bake the Wellington. Place in preheated oven and bake until pastry is golden brown and an instant-read thermometer inserted into the center of the beef reads 120-125°F (49-51°C) for medium-rare, typically 40-45 minutes depending on the size of the tenderloin.
  9. Rest and serve. Remove from oven and let rest for 10 minutes to allow juices to redistribute. Slice into thick portions and serve garnished with finely minced chives and an additional pinch of flaky sea salt.

Notes

  • Resting the beef after baking is crucial for juicy slices that don’t dry out.
  • Use a digital meat thermometer to achieve precise medium-rare doneness.
  • Choose a mixture of mushrooms for more depth of flavor in the duxelles.
  • Twining the beef tenderloin helps it cook evenly and hold shape.
  • If puff pastry seems too thick or bulky after wrapping, trim excess but don’t remove too much to avoid leaks.
  • Prosciutto adds saltiness and prevents the pastry from becoming soggy.
  • Ensure the mushroom mixture is cooled thoroughly before wrapping to avoid soggy pastry.

Keywords: Beef Wellington, beef tenderloin, puff pastry, mushroom duxelles, prosciutto, classic British dish, holiday recipe, elegant dinner

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