Beef Wellington with Puff Pastry (Printable)
Tender beef fillet wrapped in mushrooms, prosciutto, and puff pastry, perfect for special occasions.
# What You'll Need:
→ Beef
01 - 1 center-cut beef tenderloin (2 to 2.5 lb), trimmed
02 - Salt and freshly ground black pepper, to taste
03 - 2 tablespoons olive oil
→ Mushroom Duxelles
04 - 1 lb cremini or button mushrooms, finely chopped
05 - 2 tablespoons unsalted butter
06 - 2 shallots, finely minced
07 - 2 cloves garlic, minced
08 - 2 teaspoons fresh thyme leaves, chopped
09 - Salt and pepper, to taste
→ Assembly
10 - 8 to 10 thin slices prosciutto
11 - 2 tablespoons Dijon mustard
12 - 1 lb puff pastry, thawed if frozen
13 - 1 egg, beaten (for egg wash)
14 - All-purpose flour, for dusting
→ Optional
15 - 1 tablespoon fresh parsley, chopped (for garnish)
# How to Make It:
01 - Preheat the oven to 425°F (220°C).
02 - Season the beef tenderloin generously with salt and pepper. Heat olive oil in a heavy skillet over medium-high heat. Sear the beef on all sides until browned, about 2 minutes per side. Remove from heat and let cool. Brush all over with Dijon mustard.
03 - Melt butter in a skillet over medium heat. Add shallots and garlic; sauté for 2 minutes. Add mushrooms, thyme, salt, and pepper. Cook, stirring frequently, until mushrooms release their moisture and the mixture is dry, about 10 to 12 minutes. Allow to cool completely.
04 - Arrange prosciutto slices on a large sheet of plastic wrap, slightly overlapping to form a rectangle sufficient to wrap the beef. Spread cooled mushroom duxelles evenly over the prosciutto. Place the beef on top. Using the plastic wrap, tightly roll the prosciutto and duxelles around the beef to form a log. Twist the ends to seal and refrigerate for 30 minutes.
05 - On a lightly floured surface, roll out the puff pastry into a rectangle large enough to encase the beef. Remove beef from plastic wrap and place it in the center of the pastry. Brush pastry edges with egg wash. Fold pastry around the beef, sealing seams and ends. Position seam-side down on a parchment-lined baking sheet.
06 - Brush the entire pastry surface with egg wash. If desired, decorate with pastry scraps and brush decorations with egg wash as well.
07 - Bake at 425°F for 40 to 45 minutes, or until the pastry is golden brown and an instant-read thermometer inserted into the center of the beef registers 120 to 125°F for medium-rare.
08 - Allow the Wellington to rest for 10 to 15 minutes before slicing. Garnish with fresh parsley if preferred.
# Expert Hacks:
01 -
- It looks impossibly elegant but the technique is more forgiving than you'd think once you understand the order of operations.
- You can prep most of it hours ahead, so you're actually relaxed when guests arrive instead of frantic in the kitchen.
- That moment when someone cuts into the golden pastry and sees the perfectly rosy beef inside never gets old.
02 -
- The duxelles must be completely dry before assembly, or steam will make your pastry soggy and ruin the whole endeavor—this is the lesson I learned the hard way on my second attempt.
- Use plastic wrap during assembly; it makes rolling the prosciutto and duxelles around the beef infinitely easier and gives you a clean result.
- A meat thermometer is not optional here; it's the only reliable way to hit that perfect medium-rare without cutting into the beef to peek.
03 -
- Have your butcher trim the tenderloin for you; it saves time and ensures even thickness for consistent cooking.
- Don't skip the resting period after baking—those 10–15 minutes allow the layers to set so they don't fall apart when you slice, and the pastry stays crisp instead of becoming doughy.