Classic Beef Wellington (Printable)

Tender beef wrapped in mushroom duxelles and prosciutto, encased in flaky golden puff pastry for special occasions.

# 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 oz), thawed if frozen
13 - 1 large egg, beaten for egg wash
14 - All-purpose flour for dusting

# Directions:

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

# Expert Advice:

01 -
  • It looks like something from a restaurant menu but uses techniques you already know.
  • The layers of flavor, crispy pastry, earthy mushrooms, salty prosciutto, create something greater than the sum of its parts.
  • Once you get the hang of it, you can make it ahead and just bake before guests arrive.
  • Leftovers, if you're lucky enough to have them, make the most decadent next day lunch.
02 -
  • The beef must be completely cool before wrapping or it will steam the pastry from the inside and make it soggy.
  • Don't skip chilling the wrapped beef; it helps everything hold together and makes the pastry easier to work with.
  • Use an instant-read thermometer; guessing the doneness is how you end up with overcooked beef and a beautiful but disappointing Wellington.
  • If your puff pastry tears while rolling, patch it with scraps and press gently; once it bakes, no one will notice.
03 -
  • Brush a thin layer of pate on the beef before wrapping for an extra layer of richness that makes it taste even more luxurious.
  • Save your pastry scraps and cut them into decorative shapes; brush with egg wash and bake them on top for a stunning presentation.
  • If you're nervous about doneness, pull it from the oven at 115°F; it will coast up to 120°F as it rests.
  • Use a fish spatula to transfer the Wellington to a serving platter; it supports the whole thing without breaking the pastry.
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