Beef Wellington
This beef wellington recipe is a showstopping classic featuring tender beef tenderloin, savory mushroom duxelles, and golden puff pastry. Perfect for holidays, parties, or any occasion where you want to impress with flavor and presentation.
Ingredients
- 2 lbs beef tenderloin center-cut
- 2 tbsp olive oil
- 1 lb mushrooms finely chopped
- 2 shallots minced
- 2 garlic cloves minced
- 6 –8 slices prosciutto
- 2 tbsp Dijon mustard
- 1 sheet puff pastry thawed
- 1 egg beaten (for egg wash)
- 1 tbsp butter
- Fresh thyme leaves optional
- Salt & pepper to taste
Instructions
- Season beef tenderloin with salt and pepper. Sear on all sides in olive oil until browned. Set aside to cool.
- In a skillet, sauté mushrooms, shallots, garlic, and thyme in butter until moisture evaporates. Let cool.
- Lay prosciutto slices overlapping on plastic wrap. Spread mushroom mixture on top. Place beef in center and brush with Dijon mustard.
- Roll tightly with plastic wrap. Chill for 15 minutes.
- On a floured surface, roll out puff pastry. Place beef in center, wrap, and seal edges. Brush with egg wash.
- Chill wrapped beef again for 10 minutes.
- Bake at 400°F (200°C) for 35–40 minutes until pastry is golden and beef reaches 125–130°F (medium-rare).
- Rest for 10 minutes before slicing. Serve warm with sauce of choice.
Notes
For a crisp pastry, make sure mushroom mixture is completely dry.
A meat thermometer ensures perfect doneness.
For richer flavor, add a thin layer of pâté before wrapping.