Beef Wellington 🥩✨
Elegant, tender, and bursting with flavor, Beef Wellington is the ultimate gourmet showstopper — perfectly seared beef tenderloin wrapped in layers of savory mushroom duxelles, prosciutto, and golden, flaky puff pastry. This classic dish brings together rich, buttery textures and deep, earthy flavors in every slice — a true centerpiece for special occasions or luxurious dinners.
Ingredients
- 1 (2 lb) center-cut beef tenderloin (filet mignon)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 2 tablespoons Dijon mustard
- 10 oz mushrooms (cremini, button, or a mix), finely chopped
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 small shallot, minced
- 6 slices prosciutto
- 1 sheet puff pastry (thawed if frozen)
- 1 egg, beaten (for egg wash)
- 1 teaspoon fresh thyme (optional)
Instructions
1. Sear the Beef
Pat the beef tenderloin dry and season generously with salt and pepper. Heat olive oil in a heavy skillet over high heat. Sear the beef on all sides for 1–2 minutes per side until golden brown. Remove from heat, brush with Dijon mustard, and let it cool completely.
2. Prepare the Mushroom Duxelles
In the same pan, melt butter and sauté shallots and garlic for 1 minute. Add the finely chopped mushrooms and cook over medium heat until they release their moisture and turn golden — about 10 minutes. Stir in thyme (if using), then season with salt and pepper. Cook until all liquid evaporates. Let it cool.
3. Assemble the Wellington
Lay a large piece of plastic wrap on your work surface. Arrange the prosciutto slices slightly overlapping to form a rectangle. Spread the mushroom mixture evenly over the prosciutto. Place the cooled beef tenderloin in the center, then carefully roll the prosciutto and mushrooms around the beef using the plastic wrap to form a tight log. Twist the ends of the wrap and refrigerate for 30 minutes.
4. Wrap in Puff Pastry
Roll out the puff pastry on a floured surface. Remove the plastic wrap from the beef and place it in the center of the pastry. Brush the edges of the pastry with the beaten egg, then wrap it tightly around the beef, sealing all edges. Trim any excess pastry, brush the top with egg wash, and score lightly for decoration if desired. Chill for 15 minutes.
5. Bake
Preheat oven to 425°F (220°C). Place the wrapped Wellington on a parchment-lined baking sheet. Brush once more with egg wash for a golden finish. Bake for 35–40 minutes, or until the pastry is golden brown and a meat thermometer reads 125°F (52°C) for medium-rare. Let rest for 10 minutes before slicing.
Tips for Success
- Make sure the beef and mushroom mixture are cooled before wrapping — this prevents soggy pastry.
- Use prosciutto as a moisture barrier to keep the pastry crisp.
- For an extra luxurious touch, spread a thin layer of pâté or truffle butter over the beef before assembling.
Serving Ideas
Serve thick slices of Beef Wellington with red wine sauce, mushroom gravy, or a drizzle of balsamic reduction. Pair it with garlic mashed potatoes, roasted vegetables, or sautéed green beans for a refined and hearty meal.
Nutritional Information (per serving)
Calories: ~650 kcal
Protein: 45g
Carbohydrates: 28g
Fat: 40g
Conclusion
The Beef Wellington is a timeless classic — tender beef encased in savory mushrooms, salty prosciutto, and buttery puff pastry. Elegant yet comforting, it’s a dish that commands attention and celebrates indulgence. Every slice reveals perfect layers of flavor and texture, making it a true masterpiece for any special occasion.