Classic Beef Wellington (Printable)

Tender beef wrapped in mushroom duxelles and golden puff pastry. A timeless British culinary masterpiece.

# Ingredient List:

→ 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 (14 oz), thawed if frozen
13 - 1 large egg, beaten for egg wash
14 - Flour for dusting

# How-To Steps:

01 - Preheat oven to 425°F
02 - Season beef tenderloin with salt and pepper. Heat oil in heavy skillet over high heat and sear beef on all sides for 2 minutes per side until browned. Remove from heat 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 reaches paste-like consistency, approximately 10 minutes. Allow to cool
04 - Lay plastic wrap on work surface. Arrange prosciutto slices in slightly overlapping layer to form rectangle slightly larger than beef
05 - Spread mushroom duxelles evenly over prosciutto
06 - Brush cooled beef with Dijon mustard and place on duxelles-covered prosciutto
07 - Using plastic wrap, roll prosciutto and mushrooms around beef into tight log. Twist ends to seal and refrigerate for 20 minutes
08 - Roll out puff pastry on floured surface to rectangle large enough to fully encase beef. Unwrap beef from plastic and place in center of pastry
09 - Fold pastry over beef, trim excess, and seal edges. Place seam-side down on parchment-lined baking sheet
10 - Brush pastry with egg wash. Decorate with pastry scraps if desired and refrigerate for 10 minutes
11 - Bake for 40-45 minutes until pastry is golden and instant-read thermometer inserted into beef reads 120°F for rare or 130°F for medium-rare
12 - Remove from oven and let rest 10-15 minutes before slicing

# Expert Advice:

01 -
  • It looks like something from a fancy restaurant but uses simple techniques you already know.
  • The mushroom layer keeps the beef juicy and adds earthy richness that makes every bite satisfying.
  • You can prep most of it ahead, so you're not stressed when guests arrive.
  • Leftovers make the best sandwiches you'll ever eat cold from the fridge at midnight.
02 -
  • If the mushrooms aren't cooked down completely dry, they'll make the pastry soggy and ruin the texture.
  • Don't skip the chilling steps—they help the layers stay put and make the whole thing easier to handle.
  • Searing the beef is just for color and flavor, not for cooking it through, so don't overdo it.
  • An instant-read thermometer is your best friend here, guessing doneness is a gamble you don't want to take.
03 -
  • Use a serrated knife to slice through the pastry cleanly without crushing the layers or tearing the crust.
  • If you brush a thin layer of pâté on the beef before the duxelles, it adds another dimension of richness that feels luxurious.
  • Let the duxelles cool completely before spreading it, or the heat will start to cook the prosciutto and make everything slippery.
  • Score the top of the pastry lightly in a crosshatch pattern before egg washing for an extra elegant look.
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