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Classic Beef Wellington

Classic Beef Wellington is a luxurious dish perfect for special occasions. With tender beef tenderloin wrapped in a savory mushroom duxelles and crisp puff pastry, this elegant meal is sure to impress.
5 from 1 vote
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 2 hours
Course Dinner
Cuisine European

Equipment

  • Skillet
  • Baking sheet
  • Plastic wrap
  • Rolling Pin
  • Sharp knife

Ingredients
  

For the Beef

  • 2 lbs beef tenderloin trimmed
  • Salt and pepper to taste
  • 2 tablespoons olive oil

For the Duxelles

  • 1 lb mushrooms finely chopped
  • 1 shallot minced
  • 2 cloves garlic minced
  • 2 tablespoons fresh thyme chopped
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste

For Assembly

  • 8 slices prosciutto
  • 1 package puff pastry approximately 14 oz or 400 g, thawed
  • 1 egg beaten for egg wash

Instructions
 

Prepare the Beef

  • Season the beef tenderloin generously with salt and pepper. Heat olive oil in a skillet over high heat and sear the beef on all sides until browned.
  • Tip: Allow the beef to rest for a few minutes after searing for better juiciness.

Make the Duxelles

  • In the same skillet, lower the heat and add the shallots, garlic, and mushrooms. Sauté until the mixture is dry and fragrant. Stir in the thyme, season with salt and pepper, and allow to cool.
  • Tip: Achieving the right consistency in your duxelles is crucial for preventing a soggy pastry.

Wrap the Beef

  • Lay out the prosciutto slices on a sheet of plastic wrap, slightly overlapping. Spread the mushroom mixture over the prosciutto and place the cooled beef on top. Using the plastic wrap, tightly roll the prosciutto and mushrooms around the beef and chill for 30 minutes.

Assemble the Wellington

  • Roll out the puff pastry on a floured surface. Remove the plastic wrap from the beef and place it in the center of the pastry. Fold the pastry over the beef, sealing the edges well. Brush the top with beaten egg for a beautiful golden finish.

Bake the Wellington

  • Preheat your oven to 400°F (200°C). Place the wrapped beef on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the pastry is golden and crispy. Let it rest for 10 minutes before slicing.

Notes

Pro tips