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.

Golden puff pastry beef Wellington sliced to show pink beef, mushroom duxelles and prosciutto
  • Prep 1 hr
  • Cook 45 min
  • Chill 1 hr
  • Rest 10 min
  • Total 2 hr 55 min
  • Yield 6 to 8 servings

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

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.

Ingredients

Beef

  • 1 (2 1/2 pound) center-cut beef tenderloin, trimmed and tied
  • Salt and black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard

Duxelles

  • 1 1/2 pounds cremini mushrooms
  • 2 shallots, chopped
  • 3 cloves garlic
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh thyme leaves
  • 1/4 cup dry white wine

Wrapping

  • 10 to 12 thin slices prosciutto
  • 1 (17.3 ounce) package frozen puff pastry, thawed
  • 1 large egg, beaten with 1 tablespoon water
  • Flaky salt

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.

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.

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.

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