Beef Wellington Classic Dish (Printable)
Tender beef fillet wrapped in mushroom duxelles and prosciutto, baked to golden perfection.
# What You'll Need:
→ Beef
01 - 1.5 lb center-cut beef tenderloin, trimmed
02 - Salt and freshly ground black pepper, to taste
03 - 2 tbsp olive oil
→ Mushroom Duxelles
04 - 1 lb cremini or button mushrooms, finely chopped
05 - 2 tbsp unsalted butter
06 - 2 shallots, finely minced
07 - 2 garlic cloves, minced
08 - 2 tsp fresh thyme leaves
09 - Salt and freshly ground black pepper, to taste
→ Assembly
10 - 8 thin slices prosciutto
11 - 2 tbsp Dijon mustard
12 - 1 lb puff pastry, thawed if frozen
13 - 1 egg yolk
14 - 1 tbsp milk
# How to Make It:
01 - Preheat oven to 400°F. Season beef with salt and pepper. Heat olive oil in a large skillet over high heat and sear beef on all sides until browned, approximately 2 minutes per side. Remove and allow to cool.
02 - Melt butter in the same skillet over medium heat. Add shallots and garlic, sauté for 2 minutes. Incorporate mushrooms and thyme, cooking until mushrooms release moisture and mixture is dry, about 10 minutes. Season with salt and pepper and let cool completely.
03 - On a large sheet of plastic wrap, arrange prosciutto slices overlapping to form a rectangle large enough to wrap the beef. Spread mushroom duxelles evenly over the prosciutto.
04 - Brush cooled beef with Dijon mustard and place it on the mushroom-covered prosciutto. Using the plastic wrap, roll tightly to encase the beef. Twist ends to seal and refrigerate for 20 minutes.
05 - Roll out puff pastry on a lightly floured surface to a rectangle large enough to enclose the beef. Unwrap the beef and position it in the center of the pastry. Fold pastry over the beef, trim excess, and seal edges. Place seam-side down on a parchment-lined baking sheet.
06 - Beat egg yolk with milk and brush evenly over the pastry. Lightly score the top with a sharp knife for decoration.
07 - Bake for 40 to 45 minutes until pastry is golden and internal beef temperature reaches 120–125°F for medium-rare. Let rest for 10 minutes before slicing.
# Expert Hacks:
01 -
- It looks like you spent all day in the kitchen, but the actual hands-on time is surprisingly manageable—perfect for appearing fancy without the stress
- That moment when you slice through the pastry and reveal the perfectly cooked beef inside never gets old, and your guests will remember it
- The combination of tender beef, savory mushroom duxelles, and buttery pastry is genuinely luxurious but feels like a well-kept secret between us
02 -
- Never skip the cooling step for your mushrooms—if you wrap warm duxelles around warm beef and then encase it in cold pastry, the temperature shock can make everything release moisture and turn your pastry soggy, which breaks your heart when you've come this far
- The beef continues cooking after you remove it from the oven, so pulling it at 120–125°F is essential; if you wait until it looks done, it'll be overdone—this was a hard-won lesson that changed everything
- That plastic wrap moment feels silly, but it's the difference between a tight, elegant roll and something that falls apart; trust the plastic wrap
03 -
- The plastic wrap trick might seem odd, but it's professional—it keeps everything contained and helps you create a tight, even roll that bakes beautifully and stays together when you slice
- If your pastry browns too quickly before the beef reaches temperature, tent it loosely with foil and keep baking; golden pastry and perfectly cooked beef matter more than speed