Classic Beef Wellington

My husband announced he wanted to attempt Beef Wellington for our anniversary, and I laughed until I realized he was serious. We stood in the kitchen at ten in the morning with a two-pound tenderloin, a pile of mushrooms, and absolutely no idea what we were doing. The prosciutto tore, the pastry cracked, and we both panicked when the thermometer read 115°F. But when we sliced into that golden crust and saw the pink center surrounded by earthy duxelles, we just stared at each other in disbelief. It was perfect, and we had somehow pulled it off.

I made this for my parents when they visited last spring, and my dad, who never comments on food, asked for the recipe halfway through his first slice. My mom kept saying it tasted like something from a restaurant, which made me glow inside. We finished the whole thing that night, six of us around the table, and nobody wanted to stop eating even when we were all too full. That is when I knew this recipe was a keeper.

Ingredients

• Beef tenderloin (2 lb): The star of the show, and you want it trimmed well so it cooks evenly and does not have any chewy bits.
• Salt and black pepper: Season generously before searing because that crust is where all the flavor starts.
• Vegetable oil (2 tbsp): Use something with a high smoke point so you can get a hard, fast sear without burning.
• Cremini or button mushrooms (1 lb): Chop them fine so they cook down into a thick, spreadable paste that clings to the beef.
• Shallots (2): They add a sweet, mellow onion flavor that does not overpower the mushrooms.
• Garlic (2 cloves): Just enough to add depth without making the duxelles taste like garlic bread.
• Unsalted butter (2 tbsp): Helps the mushrooms release their moisture and adds richness to the duxelles.
• Fresh thyme (2 tbsp): This herb is essential, it smells like a French countryside and ties everything together.
• Prosciutto (10 slices): Creates a barrier that keeps the pastry crisp and adds a subtle salty bite.
• Dijon mustard (2 tbsp): Brush it on the beef for a tangy kick that cuts through the richness.
• Puff pastry (14 oz): Thaw it in the fridge overnight so it rolls out smoothly without tearing.
• Egg (1 large): Beaten and brushed on top, this gives the pastry that shiny, golden finish.
• Flour: Just a light dusting on your work surface so the pastry does not stick when you roll it out.

Instructions

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

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Preheat and Prep:

Set your oven to 425°F so it is screaming hot and ready when you need it. This high heat is what makes the pastry puff and turn golden.

Sear the Beef:

Season the tenderloin all over with salt and pepper, then heat the oil in a heavy skillet until it shimmers. Sear the beef on all sides for about 2 minutes each, just enough to form a crust, then pull it off and let it cool completely on a plate.

Make the Duxelles:

In the same skillet, melt the butter over medium heat and toss in the shallots and garlic, stirring for a minute until fragrant. Add the mushrooms and thyme, season with salt and pepper, and cook for about 10 minutes, stirring often, until all the liquid evaporates and you are left with a thick, dark paste.

Lay Out the Prosciutto:

Spread a large sheet of plastic wrap on your counter and arrange the prosciutto slices in a slightly overlapping rectangle, just big enough to wrap around the beef. This is your first layer of protection for the pastry.

Spread the Duxelles:

Spread the cooled mushroom mixture evenly over the prosciutto, covering the whole surface. It should be thick enough to coat the beef generously.

Wrap the Beef:

Brush the cooled beef all over with Dijon mustard, then place it on the duxelles-covered prosciutto. Use the plastic wrap to help you roll the prosciutto and mushrooms tightly around the beef, twisting the ends to seal, then chill for 20 minutes.

Roll Out the Pastry:

On a lightly floured surface, roll out the puff pastry into a rectangle large enough to fully wrap the beef. Unwrap the beef from the plastic and place it in the center of the pastry.

Encase and Seal:

Fold the pastry over the beef, trimming any excess, and press the edges to seal tightly. Flip it seam-side down onto a parchment-lined baking sheet.

Egg Wash and Decorate:

Brush the entire surface with beaten egg, getting into all the corners. If you are feeling fancy, use pastry scraps to make shapes and stick them on top, then chill for 10 minutes.

Bake to Golden:

Slide the baking sheet into the oven and bake for 40 to 45 minutes, until the pastry is deep golden brown. Use an instant-read thermometer to check the internal temperature, aiming for 120°F for rare or 130°F for medium-rare.

Rest and Slice:

Let the Wellington rest on the baking sheet for 10 to 15 minutes before slicing. This lets the juices settle so they do not run all over your cutting board.

Pin It

The first time I served this at a dinner party, someone asked if I had ordered it from a restaurant and just plated it at home. I took that as the highest compliment, even though I was sweating in the kitchen an hour earlier. There is something about slicing into that pastry and seeing the layers that makes everyone at the table go quiet for a second. It is one of those dishes that turns a regular dinner into a memory.

Serving Suggestions

I love serving this with a simple red wine pan sauce, just deglaze the skillet you used for the beef with some red wine and beef stock, then reduce it until it coats the back of a spoon. Roasted asparagus or green beans on the side keep things light and add a pop of color. Creamy mashed potatoes or a potato gratin are classic pairings, but honestly, the Wellington is rich enough that you do not need much else. A crisp green salad with a tangy vinaigrette cuts through the richness and balances the plate perfectly.

Storage and Reheating

Leftover Wellington keeps in the fridge for up to three days, wrapped tightly in foil or plastic. Reheat slices in a 350°F oven for about 10 minutes to warm through without drying out the beef. The pastry will not be as crisp as it was fresh out of the oven, but it still tastes incredible. I have also eaten cold slices straight from the fridge for lunch, and honestly, it is a different kind of delicious. If you are making this ahead, you can assemble the whole thing up to the point of baking, then cover and refrigerate for up to 24 hours before brushing with egg wash and baking.

Make It Your Own

Some people like to brush a thin layer of pâté on the beef before wrapping it in duxelles and prosciutto, which adds an extra layer of richness. You can swap the cremini mushrooms for a mix of wild mushrooms if you want a deeper, earthier flavor. If you cannot find prosciutto, Parma ham works just as well, or even thinly sliced pancetta in a pinch. For a little heat, add a teaspoon of Dijon mustard to the duxelles while it cooks.

• Try adding a handful of finely chopped spinach to the duxelles for a pop of color and extra nutrition.
• If you are nervous about rolling the pastry, buy two sheets and use one as a base and one as a top, sealing the edges with egg wash.
• For individual servings, use smaller beef fillets and cut the pastry into portions, adjusting the baking time to about 20 to 25 minutes.

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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Pin It

This recipe taught me that fancy does not have to mean complicated, it just means paying attention to the details. Every time I make it, I feel a little more confident, a little more proud, and a lot more excited to share it with people I love.

Recipe FAQs

→ What cut of beef is best for Wellington?

Use center-cut beef tenderloin (also called fillet) for the most tender results. Choose a piece that's evenly thick, about 2 pounds, for consistent cooking throughout.

→ Can I prepare Beef Wellington ahead of time?

Yes, you can assemble it completely up to 24 hours in advance. Wrap tightly in plastic wrap and refrigerate. Add 5-10 minutes to the baking time if cooking from cold.

→ Why is my puff pastry soggy?

The mushroom duxelles must be completely dry before assembly. Cook until all moisture evaporates and the mixture becomes paste-like. Also ensure the beef is fully cooled before wrapping.

→ What internal temperature should I aim for?

For medium-rare, aim for 130°F (54°C) in the center. The beef will continue cooking slightly while resting. Use an instant-read thermometer for accuracy.

→ Can I use store-bought puff pastry?

Absolutely. Quality store-bought puff pastry works perfectly and saves considerable time. Look for all-butter varieties for the best flavor and flakiness.

→ What should I serve with Beef Wellington?

Classic accompaniments include roasted vegetables, creamy mashed potatoes, green beans, and a rich red wine reduction or mushroom sauce. Keep sides simple to let the Wellington shine.