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Classic Beef Wellington

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Seared beef tenderloin wrapped in mushroom duxelles, prosciutto, and puff pastry, baked until golden and served in tender slices.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: British
Calories: 760
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large skillet
  • Food processor
  • Rolling Pin
  • Baking sheet
  • Instant-read thermometer

Method
 

Sear the Beef:
  1. Pat the tenderloin dry and season it all over with salt and pepper. Heat the olive oil in a large skillet over high heat.
  2. 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:
  1. Melt the butter in the skillet over medium heat. Add the shallot and cook for 2 minutes.
  2. Add the mushrooms, garlic, thyme, and remaining salt. Cook, stirring often, until the mushrooms release and then lose all their moisture.
  3. Add the wine and cook until the pan is dry. Spread the duxelles on a plate and cool completely.
Wrap and Bake:
  1. Lay plastic wrap on the counter and arrange the prosciutto in a slightly overlapping rectangle. Spread the cooled duxelles over it.
  2. Place the beef in the center and use the plastic wrap to roll the prosciutto tightly around it. Chill for 15 minutes.
  3. 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.
  4. 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.
  5. Rest for 15 minutes before slicing thickly and serving.

Nutrition

Calories: 760kcalCarbohydrates: 28gProtein: 48gFat: 51gSaturated Fat: 20gCholesterol: 185mgSodium: 1040mgFiber: 3gSugar: 3g

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.