Beef Wellington is a classic British showstopper: tender beef wrapped in savory mushroom duxelles and prosciutto, then baked inside crisp golden puff pastry.
The key is controlling moisture. Sear the beef quickly, cook the mushrooms until dry, and chill the assembled pastry before it goes into the oven so the crust stays flaky.
Use a thermometer rather than relying only on time. Pull the Wellington when the center reaches about 120 to 125 F (49 to 52 C) for medium-rare, then rest before slicing.
Serving Suggestions
Serve thick slices with roasted carrots, potatoes, green beans, and a simple red wine sauce. Keep the sides lightly seasoned so the Wellington remains the focus.
Recipe Notes
The duxelles can be made one day ahead. Chill the assembled Wellington for at least 30 minutes before baking, and rest it for 15 minutes after it comes out of the oven.
Classic Beef Wellington
Equipment
- Large skillet
- Food processor
- Rolling Pin
- Baking sheet
- Instant-read thermometer
Ingredients
Beef and Duxelles
- 2 lb center-cut beef tenderloin tied into an even cylinder
- 1 tsp kosher salt divided
- 1/2 tsp black pepper freshly ground
- 1 tbsp olive oil
- 1 lb cremini mushrooms finely chopped
- 2 tbsp unsalted butter
- 1 large shallot finely chopped
- 2 cloves garlic minced
- 1/4 cup dry white wine
- 1 tsp fresh thyme leaves
Assembly
- 8 oz prosciutto thinly sliced
- 1 sheet puff pastry thawed but chilled
- 2 tbsp Dijon mustard
- 1 large egg beaten with 1 tablespoon water
- 1 tbsp water for the egg wash
Instructions
Sear the Beef:
- Pat the tenderloin dry and season it all over with salt and pepper. Heat the olive oil in a large skillet over high heat.
- Sear the beef on all sides, about 1 minute per side, until browned. Brush with Dijon mustard and transfer to a plate to cool.
Cook the Duxelles:
- Melt the butter in the skillet over medium heat. Add the shallot and cook for 2 minutes.
- Add the mushrooms, garlic, thyme, and remaining salt. Cook, stirring often, until the mushrooms release and then lose all their moisture.
- Add the wine and cook until the pan is dry. Spread the duxelles on a plate and cool completely.
Wrap and Bake:
- Lay plastic wrap on the counter and arrange the prosciutto in a slightly overlapping rectangle. Spread the cooled duxelles over it.
- Place the beef in the center and use the plastic wrap to roll the prosciutto tightly around it. Chill for 15 minutes.
- Roll the puff pastry into a rectangle large enough to enclose the beef. Unwrap the beef, place it on the pastry, and seal the edges. Chill for 30 minutes.
- Heat the oven to 425 F (220 C). Brush the pastry with egg wash, score lightly, and bake for 35 to 45 minutes, until golden and the center reaches the desired temperature.
- Rest for 15 minutes before slicing thickly and serving.
Notes
- The mushrooms must be cooked dry or their moisture will soften the pastry.
- Chilling the wrapped beef helps the pastry hold its shape in the oven.
- Use the thermometer in the side of the Wellington so the temperature reading reflects the center.