Beef Wellington

Seared beef tenderloin brushed with mustard, wrapped in mushroom duxelles and prosciutto, encased in puff pastry and baked golden with a rosy center. Serves 6 to 8.

High-proteinNo added sugar

Contains: milk, egg, wheat. Based on the ingredients as written; check package labels, which can change.

  • Prep 1 hr
  • Cook 45 min
  • Chill 1 hr
  • Rest 10 min
  • Total 2 hr 55 min
  • Yield 6 to 8 servings
  • Level Project

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Storage | Print recipe

Golden puff pastry beef Wellington sliced to show pink beef, mushroom duxelles and prosciutto

Beef Wellington is the ultimate holiday centerpiece: a whole beef tenderloin wrapped in a savory mushroom paste called duxelles and thin slices of prosciutto, then sealed in puff pastry and baked until golden.

It looks complicated, but each step is simple, and most of it can be done the day before. A meat thermometer is the key to a perfect pink center.

Instructions

  1. Sear the beef. Season the tenderloin with salt and pepper. Sear in the oil in a hot skillet for about 2 minutes per side, until browned all over. Remove the string, brush all over with mustard and let cool.
  2. Make the duxelles. Pulse the mushrooms, shallots and garlic in a food processor until finely chopped. Cook in the butter with the thyme over medium-high heat for 12 to 15 minutes, until all the liquid evaporates. Add the wine and cook until dry. Season and cool.
  3. Wrap in prosciutto. On a large sheet of plastic wrap, overlap the prosciutto into a rectangle. Spread the duxelles over it, set the beef at one edge, and roll it up tightly using the plastic wrap. Twist the ends and chill 30 minutes.
  4. Wrap in pastry. Roll the pastry into a rectangle large enough to enclose the beef. Unwrap the beef onto it, roll the pastry around it, seal the seam with egg wash and fold in the ends. Place seam side down on a parchment-lined baking sheet and chill 30 minutes.
  5. Bake. Heat the oven to 425°F. Brush with egg wash, score a light crosshatch and sprinkle with flaky salt. Bake 35 to 45 minutes, until the pastry is deep golden and the beef reaches 120 to 125°F for medium-rare.
  6. Rest and slice. Rest 10 minutes, then slice thickly with a serrated knife.

Nutrition per serving (estimated)

880Calories
37 gCarbohydrates
2 gFiber
35 gNet carbs
49 gProtein
60 gFat

Estimated per serving, based on 7 servings (the recipe serves 6 to 8), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

High-proteinNo added sugar

Tips

  • Cook the duxelles until completely dry, or the pastry will turn soggy.
  • You can wrap the beef in prosciutto and duxelles a day ahead; wrap in pastry and bake on the day.

Serve it with: Prime Rib Au Jus, Creamy Horseradish Sauce, Yorkshire Pudding, Scalloped Potatoes, Soft Dinner Rolls.

Storage and leftovers

Make ahead

Refrigerate leftover slices up to 3 days. Reheat on a rack in a 350°F oven for 10 to 12 minutes so the pastry crisps again; the microwave makes it soggy. Do not freeze the baked Wellington.

Questions about this recipe

What temperature should beef Wellington be cooked to?
Take it out at 120 to 125°F for medium-rare; it will rise a few degrees as it rests.
How do I keep the bottom from getting soggy?
Dry the duxelles well, chill before baking, and bake on a preheated sheet pan.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Merlot or Pinot Noir, or a Bordeaux for a special night. Wine pairing guide

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