Description
Classic Beef Wellington features a tender beef tenderloin coated with savory mushroom duxelles and wrapped in prosciutto and flaky puff pastry, then baked to golden perfection for a stunning, elegant main course.
Ingredients
Scale
Beef Tenderloin
- 2-3 pounds center-cut beef tenderloin trimmed of silverskin and fat, tied with butcher’s twine at 1-inch intervals
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons dijon mustard
Duxelles
- 1 1/2 pounds mushrooms (button, cremini, shiitake, portabello, or a mix) cleaned and roughly chopped
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 2 medium shallots roughly chopped
- 2 teaspoons fresh thyme leaves (about 6 sprigs)
- 4 cloves garlic
- Kosher salt and freshly ground black pepper
Assembly
- 12 thin slices prosciutto (about ¼ pound)
- Flour for rolling out puff pastry
- 14 ounces frozen or homemade puff pastry thawed
- 1 large egg beaten
- 1/2 teaspoon flaky or coarse sea salt (such as Maldon or fleur de sel)
- 1 bunch finely minced chives
Instructions
- Prepare the beef tenderloin. Trim the silverskin and fat from the beef tenderloin if needed, then tie it with butcher’s twine at 1-inch intervals. Season generously all over with kosher salt and freshly ground black pepper, about 1 teaspoon salt per pound. Heat a large skillet over high heat until smoking hot, add olive oil, and sear the tenderloin on all sides for about 2 minutes per side without moving it around to get a nice, even sear. Remove from heat, cut off twine, and brush with dijon mustard while still warm. Set aside.
- Make the duxelles. In a food processor, combine half the mushrooms, shallots, thyme leaves, and garlic. Pulse 10-15 times until finely chopped. Repeat with remaining mushrooms and other ingredients to make an even mixture. Heat the same skillet over medium-high heat, melt butter with olive oil, add mushroom mixture, season with salt and pepper, and cook, stirring occasionally, about 8-10 minutes until most liquid evaporates. Continue cooking for another 4-5 minutes to brown the mixture. Remove from heat and let cool.
- Assemble the prosciutto and duxelles wrap. Lay out the prosciutto slices overlapping on a large piece of doubled plastic wrap to form a square large enough to wrap the tenderloin. Spread cooled duxelles evenly over the prosciutto. Place tenderloin at one end and use plastic wrap to roll it tightly into a log, tucking in the ends. Twist the plastic wrap ends closed and refrigerate for 30 minutes to set.
- Roll out puff pastry. Preheat oven to 425°F (218°C). Lightly flour a clean surface and roll out thawed puff pastry into a rectangle large enough to encase the prosciutto-wrapped tenderloin. If using two sheets, press edges together to seal.
- Wrap tenderloin with puff pastry. Remove tenderloin from plastic wrap and place on the puff pastry. Roll pastry around the meat, tucking the ends under. Brush beaten egg along the seam to seal. Trim excess pastry if needed. Transfer to a parchment-lined baking sheet, brush the top with remaining egg wash, then cut diagonal slashes every inch on top to allow steam to escape. Sprinkle with flaky or coarse sea salt.
- Bake and rest. Bake for 40-45 minutes or until the pastry is golden brown and the internal temperature of the beef reaches 120-125°F (49-51°C) for medium-rare. Remove from oven and let rest for 10 minutes before slicing.
- Serve. Slice the Beef Wellington into thick pieces, garnish with minced chives and an extra sprinkle of flaky sea salt. Serve immediately.
Notes
- Use a digital meat thermometer to ensure perfect medium-rare doneness.
- Be sure to chill the wrapped tenderloin before applying puff pastry to help everything hold shape during baking.
- If you don’t have a food processor, finely chop the mushrooms, shallots, thyme, and garlic by hand.
- For best results, use a mix of mushrooms to deepen the flavor of the duxelles.
- Let the Beef Wellington rest after baking; this helps juices redistribute and keeps the meat tender.
- Flaky or coarse sea salt adds a nice finishing texture and burst of flavor on top.
Nutrition
- Serving Size: 1 slice
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
