Classic Beef Wellington (Printable)

Tender beef wrapped in mushroom duxelles and golden puff pastry—a classic showstopper for special occasions.

# What You'll Need:

→ 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 Make:

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

# Expert Advice:

01 -
  • It looks impossibly impressive but the steps are actually quite manageable once you break them down.
  • The combination of tender beef, savory mushroom duxelles, and buttery pastry creates layers of flavor and texture that make every bite feel special.
  • You can prep most components ahead, so youre not frantically cooking when guests arrive.
  • Leftovers, if you somehow have any, make the most luxurious next day lunch.
02 -
  • The beef must be completely cool before you wrap it, or the heat will start melting the butter in the pastry and ruin the layers.
  • Do not skip chilling the wrapped beef before baking, it helps the pastry cook evenly and prevents it from shrinking away.
  • Use an instant read thermometer to check doneness, because cutting into it early to check will let all the juices escape.
03 -
  • Score the top of the pastry lightly in a crosshatch pattern before baking for a more elegant presentation.
  • If you are nervous about timing, cook the beef to five degrees below your target temperature since it will continue cooking as it rests.
  • Save your pastry scraps to cut out decorative shapes like leaves or lattice, brush them with egg wash, and lay them on top before baking.
Go Back