Description
This Beef Wellington Recipe is a classic gourmet dish made with tender beef tenderloin, savory mushroom duxelles, prosciutto, and flaky puff pastry. Perfect for holidays or special occasions, it delivers restaurant-quality results with clear, step-by-step preparation.
Ingredients
Scale
Beef
- 2–3 lb center-cut beef tenderloin, trimmed and tied
- Kosher salt
- Freshly ground black pepper
Duxelles
- 1 1/2 lb mushrooms, finely chopped
- 2 tbsp salted butter
- 2 tbsp olive oil
- 2 medium shallots, chopped
- 2 tsp fresh thyme leaves
- 4 cloves garlic, minced
- Kosher salt
- Freshly ground black pepper
Assembly
- 12 thin slices prosciutto
- All-purpose flour, for rolling
- 14 oz puff pastry, thawed
- 1 large egg, beaten
- 1/2 tsp flaky sea salt
- Fresh chives, minced
Instructions
- Season beef tenderloin with salt and pepper.
- Sear beef on all sides in hot oil until browned.
- Cool beef completely.
- Pulse mushrooms, shallots, garlic, and thyme until finely chopped.
- Cook mushroom mixture in butter and oil until moisture evaporates.
- Season duxelles and let cool.
- Lay prosciutto on plastic wrap and spread duxelles evenly.
- Place beef on prosciutto and roll tightly.
- Chill wrapped beef for 30 minutes.
- Roll out puff pastry on floured surface.
- Wrap beef in pastry and seal edges with egg wash.
- Brush pastry with egg wash and score lightly.
- Bake at 425°F until golden and internal temperature reaches 120–125°F.
- Rest before slicing and garnish with chives.
Notes
Chilling before baking helps the Wellington hold its shape and prevents soggy pastry.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
Keywords: beef wellington recipe, classic beef wellington, holiday beef dinner