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Beef Wellington

Beef Wellington is the epitome of classic British elegance—perfect for holidays, celebrations, or impressing guests at a dinner party.
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Prep Time 45 minutes
Cook Time 45 minutes
Course Main Course
Cuisine British
Servings 6 people
Calories 685 kcal

Equipment

  • Large skillet or sauté pan
  • Food processor (optional, for duxelles)
  • Pastry brush
  • Rolling pin
  • Sharp knife
  • Baking sheet
  • Parchment paper
  • Plastic wrap
  • Meat thermometer

Ingredients
  

For the Beef Wellington:

  • 2 lb center-cut beef tenderloin
  • 2 tbsp olive oil
  • Salt and black pepper, to taste
  • 2 tbsp English mustard or Dijon mustard
  • 6 oz prosciutto slices
  • 14 oz puff pastry (1 sheet, thawed if frozen)
  • 1 egg, beaten (for egg wash)

For the Mushroom Duxelles:

  • 1 lb cremini mushrooms, finely chopped
  • 2 tbsp unsalted butter
  • 1 shallot, finely minced
  • 2 cloves garlic, minced
  • 2 tsp fresh thyme leaves
  • Salt and pepper, to taste

Instructions
 

  • Prepare the Beef:
    Pat the beef tenderloin dry with paper towels. Season generously with salt and black pepper.
    Heat olive oil in a skillet over high heat. Sear the beef on all sides until browned, about 2–3 minutes per side.
    Remove from heat and let rest for a few minutes. While still warm, brush the entire surface with mustard. Set aside.
  • Make the Mushroom Duxelles:
    In the same skillet, melt butter over medium heat.
    Add minced shallot and garlic; sauté for about 2 minutes.
    Add chopped mushrooms and thyme. Season with salt and pepper.
    Cook the mixture down, stirring often, until all moisture evaporates and it becomes paste-like—about 10–15 minutes.
    Let the mixture cool completely before using.
  • Wrap in Prosciutto:
    Lay a sheet of plastic wrap on a flat surface.
    Arrange the prosciutto slices into a rectangular layer, slightly overlapping.
    Spread the cooled duxelles evenly over the prosciutto.
    Place the beef tenderloin in the center. Using the plastic wrap, tightly roll the prosciutto and duxelles around the beef.
    Twist the ends of the plastic wrap to form a tight log and refrigerate for 15 minutes.
  • Wrap in Puff Pastry:
    Roll out the puff pastry on a lightly floured surface into a rectangle large enough to enclose the beef.
    Remove the beef from plastic wrap and place in the center of the pastry.
    Fold the pastry over the beef and seal the edges using a little beaten egg.
    Place seam-side down on a baking sheet lined with parchment paper.
    Brush the top with egg wash. Chill in the fridge for another 15 minutes.
    Preheat the oven to 400°F (200°C).
  • Bake:
    Before baking, brush the pastry again with egg wash.
    Optionally, score the top with a sharp knife in a decorative pattern—do not cut all the way through.
    Bake for 40–45 minutes or until internal temperature reaches 125°F (52°C) for medium-rare.
    Let the Wellington rest for 10–15 minutes before slicing and serving.

Video

Notes

Cooking Tips

  • Use a meat thermometer for perfect doneness—medium-rare is the traditional choice.
  • Make sure the mushroom duxelles is fully dry to prevent a soggy pastry.
  • Prosciutto acts as a moisture barrier—don’t skip it!
  • Chilling between wrapping steps helps the Wellington hold its shape.
  • For extra flavor, try brushing the inside of the pastry with a thin layer of egg yolk mixed with herbs.
Keyword Beef Wellington, British Cuisine, Holiday Dinner, Main Course