Classic Beef Wellington (Printable)

Tender beef wrapped in mushroom duxelles, prosciutto, and flaky puff pastry. Perfect for special celebrations.

# What You'll Need:

→ Beef

01 - 2 lb beef tenderloin, trimmed
02 - Salt and freshly ground black pepper to taste
03 - 2 tablespoons vegetable oil

→ Mushroom Duxelles

04 - 1 lb cremini or button mushrooms, finely chopped
05 - 2 shallots, minced
06 - 2 cloves garlic, minced
07 - 2 tablespoons unsalted butter
08 - 2 tablespoons fresh thyme leaves, chopped
09 - Salt and pepper to taste

→ Assembly

10 - 10 slices prosciutto
11 - 2 tablespoons Dijon mustard
12 - 1 sheet puff pastry, approximately 14 ounces, thawed if frozen
13 - 1 large egg, beaten for egg wash
14 - Flour for dusting

# How to Make It:

01 - Preheat oven to 425°F. Season beef tenderloin with salt and pepper. Heat oil in a heavy skillet over high heat and sear beef on all sides for approximately 2 minutes per side until browned. Remove from heat and allow to cool completely.
02 - In the same skillet, melt butter over medium heat. Add shallots and garlic, sauté for 1 minute. Add mushrooms and thyme, season with salt and pepper, and cook until all moisture evaporates and mixture reaches a paste-like consistency, approximately 10 minutes. Allow to cool.
03 - Lay a large sheet of plastic wrap on a work surface. Arrange prosciutto slices in a slightly overlapping layer to form a rectangle slightly larger than the beef.
04 - Spread cooled mushroom duxelles evenly over the prosciutto layer.
05 - Brush the cooled beef with Dijon mustard and place it in the center of the duxelles-covered prosciutto.
06 - Using the plastic wrap, roll prosciutto and mushrooms around the beef into a tight log. Twist ends to seal and refrigerate for 20 minutes.
07 - Roll out puff pastry on a floured surface to a rectangle large enough to fully encase the beef. Unwrap beef from plastic wrap and place in the center of the pastry. Fold pastry over beef, trim excess, and seal edges. Place seam-side down on a parchment-lined baking sheet.
08 - Brush pastry with egg wash. Decorate with pastry scraps if desired. Refrigerate for 10 minutes.
09 - Bake for 40 to 45 minutes, or until pastry is golden brown and an instant-read thermometer inserted into the beef reads 120°F for rare or 130°F for medium-rare.
10 - Remove from oven and allow to rest for 10 to 15 minutes before slicing.

# Expert Suggestions:

01 -
  • It looks wildly impressive but breaks down into manageable steps that anyone can follow.
  • The mushroom duxelles adds an earthy richness that makes every bite feel luxurious without being heavy.
  • Leftovers (if you're lucky enough to have any) make the best cold sandwiches the next day.
02 -
  • The beef must be completely cool before wrapping, or the pastry will steam and turn soggy instead of crisp.
  • Don't skip chilling the wrapped beef before baking, it helps the pastry hold its shape and bake evenly.
  • Use an instant-read thermometer to avoid overcooking, this dish is unforgiving if you guess.
03 -
  • Freeze the wrapped Wellington for 15 minutes before baking if you want sharper edges and a cleaner slice.
  • Score the pastry lightly in a crosshatch pattern before egg wash for an elegant, professional look.
  • If the pastry browns too quickly, tent it loosely with foil and keep baking until the internal temp is right.
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