Classic Beef Wellington (Printable)

Beef fillet with mushroom duxelles and prosciutto wrapped in flaky puff pastry for an elegant main dish.

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

# Directions:

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, 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 shallots and garlic, sauté for 1 minute. Add mushrooms and thyme, season with salt and pepper, and cook until all moisture evaporates and mixture becomes paste-like, 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 cooled mushroom duxelles evenly over the prosciutto base.
06 - Brush the cooled beef 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.

# Expert Advice:

01 -
  • It looks like you hired a private chef, but it's totally doable on a weeknight if you prep ahead.
  • The mushroom duxelles adds an earthy richness that makes every bite feel luxurious without being heavy.
  • Leftover slices reheat beautifully and taste even better the next day with a simple salad.
02 -
  • The beef must be completely cool before wrapping, or the pastry will turn soggy and refuse to crisp.
  • Cook the mushrooms until bone dry, any moisture left in the duxelles will steam the pastry from the inside.
  • Use an instant-read thermometer to avoid overcooking, beef Wellington is unforgiving if you guess.
03 -
  • Sear the beef in a screaming hot pan for a deep crust, then let it cool on a wire rack so air circulates and it doesn't steam.
  • Brush a thin layer of pate under the duxelles for an extra layer of richness if you want to go full classic.
  • Let the Wellington rest after baking, slicing too soon will cause all the juices to run out and leave the meat dry.
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