Classic Beef Wellington (Printable)

Tender beef fillet with mushroom duxelles and prosciutto, wrapped in flaky golden puff pastry for special occasions.

# What you'll need:

→ Beef

01 - 2 lb beef tenderloin, trimmed
02 - Salt and freshly ground black pepper to taste
03 - 2 tbsp vegetable oil

→ Mushroom Duxelles

04 - 1 lb cremini or button mushrooms, finely chopped
05 - 2 shallots, minced
06 - 2 cloves garlic, minced
07 - 2 tbsp unsalted butter
08 - 2 tbsp fresh thyme leaves, chopped
09 - Salt and pepper to taste

→ Assembly

10 - 10 slices prosciutto
11 - 2 tbsp Dijon mustard
12 - 1 sheet puff pastry, thawed if frozen
13 - 1 large egg, beaten for egg wash
14 - Flour for dusting

# Preparation steps:

01 - Set oven to 425°F
02 - Season beef with salt and pepper. Heat oil in heavy skillet over high heat. Sear beef on all sides approximately 2 minutes per side until browned. Remove and cool completely.
03 - In same skillet, melt butter over medium heat. Add shallots and garlic, sauté for 1 minute. Add mushrooms and thyme, season with salt and pepper, cook until all moisture evaporates and mixture becomes paste-like, about 10 minutes. Cool completely.
04 - Lay plastic wrap on work surface. Arrange prosciutto slices in overlapping layer to form rectangle slightly larger than beef.
05 - Apply mushroom duxelles evenly over prosciutto layer.
06 - Brush cooled beef with Dijon mustard. Place beef in center of duxelles-covered prosciutto.
07 - Using plastic wrap, roll prosciutto and mushrooms around beef into tight log. Twist ends to seal and refrigerate for 20 minutes.
08 - Roll puff pastry on floured surface to rectangle large enough to fully encase beef. Unwrap beef from plastic and place in pastry center.
09 - Fold pastry over beef, trim excess, seal edges and place seam-side down on parchment-lined baking sheet.
10 - Brush pastry with beaten egg. Decorate with pastry scraps if desired. Refrigerate for 10 minutes.
11 - Bake for 40 to 45 minutes until pastry is golden and internal temperature reaches 120°F for rare or 130°F for medium-rare.
12 - Let rest 10 to 15 minutes before slicing. Serve with red wine sauce or pan jus.

# Expert advice:

01 -
  • It looks impossibly impressive but the steps are actually quite forgiving once you get the rhythm down.
  • The combination of crispy pastry, earthy mushrooms, and tender beef creates textures and flavors that feel like a special occasion in every bite.
  • You can prep most of it ahead, so you're not scrambling when guests arrive.
  • Leftovers, if you're lucky enough to have any, make the most luxurious next day lunch.
02 -
  • The beef must be completely cool before you wrap it, or the heat will melt the butter in the pastry and make it soggy.
  • Cook the mushrooms until they're almost paste-like and dry, any extra moisture will steam the pastry from the inside and ruin the crisp.
  • Don't skip the chilling steps, they help the Wellington hold its shape and the pastry bake evenly.
  • Use an instant-read thermometer, guessing the doneness of beef wrapped in pastry is nearly impossible and can lead to over or undercooking.
03 -
  • Score the top of the pastry lightly with a sharp knife in a crosshatch pattern before baking, it looks professional and helps steam escape.
  • Save your pastry scraps to cut out little shapes like leaves or stars, brush them with egg wash, and press them onto the Wellington before baking for a showstopping presentation.
  • If your thermometer reads lower than you want after resting, you can always slice it and sear the slices briefly in a hot pan, I've done this and no one ever knew.
  • Letting the Wellington rest is non-negotiable, cutting it too soon means all those beautiful juices run out onto the cutting board instead of staying in each slice.
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