Classic Beef Wellington (Print View)

Tender beef fillet with mushroom duxelles and prosciutto, wrapped in 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, thawed if frozen
13 - 1 large egg, beaten for egg wash
14 - Flour for dusting

# Method:

01 - Preheat oven to 425°F. Season beef tenderloin with salt and pepper. Heat oil in heavy skillet over high heat. Sear beef on all sides for 2 minutes per side until browned. Remove and let 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. Cook until all moisture evaporates and mixture becomes paste-like, about 10 minutes. Let cool.
03 - Lay plastic wrap on work surface. Arrange prosciutto slices in slightly overlapping layer to form rectangle just larger than beef.
04 - Spread cooled mushroom duxelles evenly over prosciutto layer.
05 - Brush cooled beef with Dijon mustard. Place beef in center of duxelles-covered prosciutto.
06 - Using plastic wrap, roll prosciutto and mushrooms around beef into tight log. Twist ends to seal and refrigerate for 20 minutes.
07 - Roll out puff pastry on floured surface to rectangle large enough to fully encase beef. Unwrap beef from plastic and place in center of pastry.
08 - Fold pastry over beef, trimming excess. Seal edges and place seam-side down on parchment-lined baking sheet.
09 - Brush pastry with beaten egg. Decorate with pastry scraps if desired. Refrigerate for 10 minutes.
10 - Bake for 40 to 45 minutes until pastry is golden and instant-read thermometer inserted into beef reads 120°F for rare or 130°F for medium-rare.
11 - Let rest 10 to 15 minutes before slicing. Serve with red wine sauce or pan jus.

# Expert Advice:

01 -
  • It looks like something from a fancy restaurant but uses straightforward techniques you already know.
  • The mushroom layer keeps the beef unbelievably moist and adds an earthy richness that makes every bite interesting.
  • Leftovers, if you're lucky enough to have any, taste even better cold the next day with a smear of mustard.
02 -
  • The beef must be completely cool before you wrap it, or the heat will melt the butter in the pastry and make it soggy.
  • Cook the mushrooms until they're almost dry, any extra moisture will steam the pastry from the inside and ruin the crisp.
  • Don't skip the chilling steps, they're what keep everything tight and neat during baking.
03 -
  • Use an instant-read thermometer and check early, the beef will keep cooking as it rests and you don't want to overshoot.
  • If your pastry starts browning too quickly, tent it loosely with foil for the last 10 minutes of baking.
  • Make the duxelles a day ahead and chill it overnight, it'll be easier to spread and the flavors will deepen.
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