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Classic Beef Wellington

A perfectly cooked Beef Wellington showing a juicy, pink beef tenderloin inside flaky golden puff pastry with mushrooms.
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A show-stopping beef tenderloin coated in mushroom duxelles and prosciutto, wrapped in puff pastry, and baked to perfection. This recipe delivers a restaurant-quality entree for your special occasions.

Ingredients

Scale
  • 1 (2-pound) beef tenderloin, center cut
  • 2 tablespoons olive oil
  • 1 pound mushrooms, finely chopped
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 1/2 cup dry white wine
  • 4 ounces prosciutto, thinly sliced
  • 1 sheet puff pastry, thawed
  • 1 large egg, beaten
  • Salt and freshly ground black pepper

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Season the beef tenderloin generously with salt and pepper. Sear it in a hot skillet with olive oil on all sides until browned. Remove from skillet and let it cool.
  3. In the same skillet, add the chopped mushrooms, shallots, and garlic. Cook until the moisture has evaporated and the mixture is dry, about 10-15 minutes. Stir in thyme and white wine, cooking until the wine evaporates. This is your duxelles. Let it cool completely.
  4. Lay out a large piece of plastic wrap. Arrange the prosciutto slices on the plastic wrap, overlapping them slightly to form a rectangle large enough to encase the beef.
  5. Spread the cooled duxelles evenly over the prosciutto.
  6. Place the cooled beef tenderloin at one end of the prosciutto-duxelles rectangle.
  7. Using the plastic wrap to help, tightly roll the prosciutto and duxelles around the beef, forming a compact log. Twist the ends of the plastic wrap to secure and chill in the refrigerator for at least 30 minutes.
  8. On a lightly floured surface, roll out the puff pastry sheet into a rectangle large enough to wrap the beef.
  9. Remove the beef from the plastic wrap and place it in the center of the puff pastry.
  10. Trim the puff pastry as needed, then wrap it snugly around the beef, sealing the edges. You can decorate the top with pastry scraps if desired.
  11. Place the wrapped Wellington seam-side down on a baking sheet lined with parchment paper. Brush the entire surface with the beaten egg.
  12. Bake for 20-25 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125°F (52°C) for medium-rare.
  13. Let the Beef Wellington rest for 10 minutes before slicing and serving.

Notes

  • For best results, use a high-quality beef tenderloin.
  • Ensure the mushroom duxelles is completely dry before spreading it on the prosciutto.
  • Chilling the beef log before wrapping in pastry helps it hold its shape.
  • Adjust baking time based on your desired level of doneness. Use a meat thermometer for accuracy.

Nutrition

Find it online: https://kitchenslang.com/beef-wellington-showstopper-recipe/