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–+ servings

Classic Beef Wellington

Seared beef tenderloin wrapped in mushroom duxelles, prosciutto, and puff pastry, baked until golden and served in tender slices.
Servings 6 servings
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes

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
US Customary - Metric

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.

Nutrition

Calories: 760kcalCarbohydrates: 28gProtein: 48gFat: 51gSaturated Fat: 20gCholesterol: 185mgSodium: 1040mgFiber: 3gSugar: 3g
Calories: 760kcal
Course: Main Course
Cuisine: British
Keyword: Beef Tenderloin, Beef Wellington, Holiday Dinner