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Classic Beef Wellington Recipe

A cross-section slice of beef wellington recipe showing medium-rare beef tenderloin wrapped in golden puff pastry and duxelles.
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Make this show-stopping Beef Wellington featuring tender beef tenderloin, savory mushroom duxelles, and flaky puff pastry. This recipe delivers restaurant-quality results for your special occasions.

Ingredients

Scale
  • 2 pound center-cut beef tenderloin (Chateaubriand)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 tablespoon Dijon mustard
  • 1 pound cremini mushrooms, finely chopped (for duxelles)
  • 2 shallots, finely chopped
  • 2 sprigs fresh thyme, leaves only
  • 1/4 cup dry white wine
  • 1 tablespoon unsalted butter
  • 1/2 cup all-purpose flour (for dusting)
  • 1/4 cup pâté (optional, for layering)
  • 8 thin slices prosciutto
  • 1 package (14.1 ounces) all-butter puff pastry, thawed
  • 2 large egg yolks, beaten (for egg wash)

Instructions

  1. Season the beef tenderloin generously with salt and pepper. Heat olive oil in a large skillet over high heat. Sear the beef on all sides until deeply browned, about 1 minute per side. Remove the beef and let it cool completely. Once cool, brush the entire surface evenly with Dijon mustard.
  2. Prepare the duxelles: Pulse the mushrooms and shallots in a food processor until finely chopped. Melt butter in the same skillet over medium heat. Add the mushroom mixture and thyme. Cook, stirring often, until all the moisture has evaporated, about 10-15 minutes. Add white wine and cook until evaporated. Season with salt and pepper. Spread the duxelles on a plate to cool completely.
  3. Lay a large piece of plastic wrap on your work surface. Arrange the prosciutto slices in an overlapping rectangle large enough to wrap the tenderloin. Spread the cooled duxelles evenly over the prosciutto. If using pâté, spread a thin layer over the duxelles.
  4. Place the seared tenderloin at the bottom edge of the prosciutto layer. Use the plastic wrap to tightly roll the prosciutto and duxelles around the beef. Twist the ends of the plastic wrap to secure a tight cylinder. Chill in the refrigerator for at least 30 minutes, or up to 24 hours, to firm up.
  5. Lightly dust your work surface with flour. Roll out the puff pastry into a rectangle large enough to completely enclose the beef. Remove the beef from the plastic wrap and place it on the pastry. Brush the edges of the pastry with the egg wash.
  6. Wrap the pastry tightly around the beef, trimming any excess pastry. Seal the seams well. Place the Wellington seam-side down on a baking sheet lined with parchment paper. Brush the entire surface with egg wash. Chill for another 15 minutes.
  7. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Brush the chilled Wellington one more time with egg wash. Score the top lightly with the back of a knife in a decorative pattern, avoiding cutting through to the meat.
  8. Bake for 30 to 35 minutes for medium-rare (internal temperature of 125-130 degrees Fahrenheit). Use a meat thermometer inserted through the pastry into the center of the beef.
  9. Let the Beef Wellington rest on a cutting board for at least 10 minutes before slicing into thick portions. Serve immediately.

Notes

  • For a foolproof result, make sure the duxelles mixture is completely dry before wrapping the beef. Excess moisture causes soggy pastry.
  • If you want a Gordon Ramsay style finish, use prosciutto to help seal the moisture and flavor around the beef before wrapping in pastry.
  • Use a high-quality, center-cut beef tenderloin for the best texture.

Nutrition

Find it online: https://kingscook.com/beef-wellington-recipe-classic-showstopper-bake/