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Beef Wellington

The Ultimate Beef Wellington Guide. A classic dish with tender beef, mushroom duxelles, and flaky pastry.
Print Recipe
Prep Time 1 hour 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings 6 -8 servings
Calories 650 kcal

Ingredients
  

  • 2 lbs center-cut beef tenderloin
  • 2 tablespoons Dijon mustard
  • 1 pound mushrooms finely chopped
  • 4 slices prosciutto
  • 1 package 17.3 oz puff pastry, thawed
  • 2 large eggs
  • 2 tablespoons olive oil
  • 3 shallots minced
  • 4 cloves garlic minced
  • Salt and pepper to taste

Instructions
 

  • Pat tenderloin dry, season with salt and pepper, sear 2-3 minutes per side until golden brown. Brush with Dijon mustard and refrigerate for 15 minutes.
  • Pulse mushrooms until finely chopped. Sauté shallots and garlic in olive oil until softened. Add mushrooms and cook until moisture evaporates completely. Cool completely.
  • Lay plastic wrap, arrange prosciutto, spread mushroom duxelles, place beef in center, roll tightly, and chill for 30 minutes.
  • Roll out puff pastry, unwrap beef, place on pastry, fold around beef, seal edges with egg wash, score, brush with egg wash, bake at 400°F (200°C) for 40-45 minutes.