Description

Savory Beef Wellington is an exquisite and impressive dish perfect for special occasions or elegant dinners. Featuring a tender center-cut beef tenderloin wrapped in a flavorful mushroom duxelles, prosciutto, and buttery puff pastry, this classic recipe delivers a stunning presentation and an irresistible combination of textures and flavors. The beef is seared to perfection, encased in delicate pastry, and baked until golden brown, making it a true showstopper for your dinner table.

Ingredients

Scale

Beef and Seasonings

1 piece Beef Tenderloin (Center-cut for best results)
1 tbsp Kosher Salt (For seasoning)
14 slices Prosciutto (Can omit or substitute with beef bresaola)

Mushroom Duxelles

32 oz Mushrooms (White Button, Cremini) (Finely chopped)
4 large Shallots (Minced)
2 tsp Garlic (Minced)
5 sprigs Fresh Thyme (Leaves only)
4 tbsp Unsalted Butter (Can use olive oil for dairy-free)
4 tsp Dry Sherry (Optional)

Pastry and Finishing

2 boxes Puff Pastry (All-butter recommended)
3 large Eggs (Beaten for egg wash)
Olive oil (For searing beef)

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Instructions

Preparation: Start by tying the beef tenderloin with butcher’s twine to ensure even cooking. Season it generously with kosher salt.
Make Mushroom Duxelles: In a skillet over medium heat, sauté the finely chopped mushrooms, minced shallots, garlic, and thyme leaves in unsalted butter until the mixture becomes dry and fragrant, about 10-12 minutes. Add the optional dry sherry if desired for enhanced flavor. Let the mixture cool completely before proceeding.
Sear the Beef: Heat a little olive oil in a hot skillet and sear the beef tenderloin on all sides until browned, about 2-3 minutes per side. This seals in juices and adds flavor. After searing, allow the beef to cool, then refrigerate it to help maintain its shape.
Assemble with Prosciutto and Duxelles: Lay overlapping slices of prosciutto on a sheet of plastic wrap. Evenly spread the cooled mushroom duxelles over the prosciutto. Place the chilled beef tenderloin in the center, then wrap it tightly by rolling the prosciutto and duxelles around the beef like a package. Use the plastic wrap to help secure the shape and chill if needed.
Wrap with Puff Pastry: Roll out the chilled puff pastry on a floured surface until it is large enough to fully encase the beef. Remove the plastic wrap from the beef package and place it on the pastry. Fold and seal the pastry well around the beef, trimming any excess. Press the seams to seal completely to prevent leakage during baking.
Egg Wash and Baking: Preheat your oven to 425°F (220°C). Brush the puff pastry with the beaten eggs to create a golden, shiny crust. Place the wrapped beef on a baking sheet. Bake for 35-45 minutes, or until the internal temperature reaches 130-135°F (54-57°C) for medium-rare doneness.
Rest and Serve: Once baked, allow the Beef Wellington to rest for at least 20 minutes. This step ensures the juices redistribute throughout the meat, preventing dryness. Slice and serve warm for an unforgettable main course.

Notes

For a dairy-free version, substitute unsalted butter with olive oil in the mushroom duxelles.
Using prosciutto adds a salty, savory flavor; beef bresaola makes a good substitute, or omit if preferred.
Make sure to fully chill the beef after searing to help the puff pastry adhere better during wrapping.
Use an instant-read meat thermometer to check doneness for perfect medium-rare results.
Resting is crucial to keep the Wellington juicy and tender.
Leftover Beef Wellington can be reheated gently in the oven to preserve the pastry crispiness.