Go Back

Classic Beef Wellington

Classic beef Wellington wraps seared, Dijon-brushed tenderloin in savory mushroom duxelles, prosciutto, and puff pastry. Bake until the pastry is deeply golden and the center of the beef reaches 145°F, then rest before slicing.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 16 minutes
Chilling and resting 45 minutes
Total Time 2 hours 31 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the beef
  • 2 lb beef tenderloin roast center-cut, trimmed and tied
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp Dijon mustard
For the duxelles
  • 2 tbsp unsalted butter
  • 1 lb cremini mushrooms finely chopped
  • 1 shallot finely chopped
  • 1 tsp fresh thyme leaves
  • 0.5 tsp kosher salt
For the wrapping
  • 8 prosciutto thin slices
  • 1 sheet (8.5 oz) puff pastry frozen, thawed
  • 1 tbsp all-purpose flour for dusting
  • 1 egg large
  • 1 tbsp water

Equipment

  • 1 13x18-inch sheet pan
  • 1 12-inch skillet

Method
 

Prepare the oven
  1. Heat the oven to 400°F and line a 13x18-inch sheet pan with parchment paper.
Cook the beef
  1. Pat the tenderloin dry and season it all over with the kosher salt and black pepper.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering.
  3. Sear the tenderloin, turning it, for 2 to 3 minutes per side until browned all over.
  4. Transfer the beef to a plate and remove and discard the twine.
  5. Brush the beef all over with the Dijon mustard, then let it cool completely.
Make the duxelles
  1. Wipe out the skillet and melt the butter over medium heat.
  2. Add the mushrooms, shallot, thyme, and kosher salt; cook, stirring often, for 15 to 20 minutes until the mixture is dry and beginning to brown.
  3. Spread the mushroom mixture on a plate and let it cool completely.
Assemble and bake
  1. Lay a large sheet of plastic wrap on the counter and arrange the prosciutto slices on it, overlapping them to form a rectangle.
  2. Spread the cooled mushroom mixture over the prosciutto and set the beef in the center.
  3. Wrap the beef snugly and chill for 20 minutes.
  4. Lightly dust the counter with the flour and roll the puff pastry into a 12x14-inch rectangle.
  5. Unwrap the beef and place it in the center of the pastry.
  6. Beat the egg and water together in a small bowl.
  7. Brush the pastry edges with egg wash, fold the pastry around the beef, and press the seams to seal.
  8. Place the Wellington seam-side down on the prepared sheet pan.
  9. Use any pastry scraps to decorate the top and score the pastry lightly without cutting through.
  10. Brush the pastry with the remaining egg wash and chill for 15 minutes.
  11. Bake for 40 to 55 minutes until the pastry is deeply golden and a thermometer inserted through an end into the center of the beef reads 145°F.
  12. If the pastry browns before the beef reaches temperature, tent it loosely with foil.
  13. Rest the Wellington for 10 minutes before slicing.

Notes

For clean slices, let the Wellington rest for the full 10 minutes before cutting. Refrigerate leftovers for up to 3 days; freezing the baked Wellington is not recommended. For a gluten-free adaptation, use gluten-free puff pastry and flour.