Description
Classic Beef Wellington featuring a perfectly seared center-cut beef tenderloin wrapped in a savory mushroom duxelles and prosciutto, all encased in golden puff pastry. This elegant dish is ideal for special occasions and impressive dinners, combining rich flavors and beautiful presentation with a tender, medium-rare finish.
Ingredients
Scale
Beef Tenderloin
- 2–3 pounds center-cut beef tenderloin, trimmed of silverskin and fat, tied with butcher’s twine at 1-inch intervals
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
Duxelles
- 1 1/2 pounds mushrooms (button, cremini, shiitake, portabello, or a mix), cleaned and roughly chopped
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 2 medium shallots, roughly chopped
- 2 teaspoons fresh thyme leaves (about 6 sprigs)
- 4 cloves garlic
- Kosher salt and freshly ground black pepper, to taste
Assembly
- 12 thin slices prosciutto (about ¼ pound)
- Flour for rolling out puff pastry
- 14 ounces frozen or homemade puff pastry, thawed
- 1 large egg, beaten
- ½ teaspoon flaky or coarse sea salt (such as Maldon or fleur de sel)
- 1 bunch finely minced chives for garnish
Instructions
- Prepare the tenderloin: Trim the beef tenderloin of silverskin and fat, then tie it with butcher’s twine at 1-inch intervals. Season generously all over with kosher salt (about 1 teaspoon per pound) and freshly ground black pepper.
- Sear the tenderloin: Heat a large skillet over high heat until smoking hot. Add olive oil, then sear the tenderloin on all sides, including ends, about 2 minutes per side until well-browned. Do not move the meat too often to develop a good crust.
- Cool and brush mustard: Remove the tenderloin from the pan and cut off the twine. While still warm, brush all sides with Dijon mustard. Set aside.
- Make the duxelles: Place half the mushrooms, shallots, thyme leaves, and garlic in a food processor and pulse 10-15 times until finely chopped. Repeat with the remaining mushrooms and aromatics. In the same skillet used for searing, heat butter and olive oil over medium-high heat until melted.
- Cook mushroom mixture: Add the chopped mushroom mixture to the pan, season with salt and pepper. Cook, stirring occasionally, until mushrooms release their liquid and it evaporates, about 8-10 minutes. Continue to cook an additional 4-5 minutes to brown and concentrate flavors. Remove from heat and allow to cool.
- Assemble prosciutto wrap: On a double layer of plastic wrap, arrange prosciutto slices in overlapping layers to form a square large enough to wrap the tenderloin. Spread the cooled duxelles evenly over the prosciutto. Place the tenderloin on one edge of the square. Use plastic wrap to tightly roll the prosciutto and duxelles around the tenderloin, forming a log. Twist ends of plastic wrap to secure, and refrigerate for 30 minutes.
- Prepare puff pastry: Preheat the oven to 425°F (218°C). Lightly flour a clean surface and roll out thawed puff pastry to a rectangle large enough to wrap the tenderloin log. Seal edges if joining sheets.
- Wrap beef in pastry: Remove the prosciutto-wrapped tenderloin from plastic wrap and place it on the puff pastry. Roll to enclose, tucking ends under. Brush beaten egg along the sealing edge to adhere. Trim excess pastry if needed.
- Final prep and baking: Transfer wrapped Wellington to a parchment-lined baking sheet. Brush the top with remaining beaten egg. Cut diagonal slashes about every inch down the pastry to vent steam. Sprinkle with flaky or coarse sea salt.
- Bake and rest: Bake for 40-45 minutes or until pastry is golden and internal temperature of the tenderloin reaches 120-125°F (49-51°C) for medium-rare. Remove from oven and let rest for 10 minutes before slicing.
- Serve: Slice thickly and garnish with finely minced chives and an extra sprinkle of flaky salt if desired.
Notes
- Use a digital meat thermometer to accurately monitor doneness and avoid overcooking.
- Letting the Wellington rest before slicing prevents juices from leaking and keeps the meat moist.
- You can customize the mushroom mixture by choosing your preferred mushrooms or adding finely chopped herbs.
- If puff pastry is frozen, be sure to thaw completely in the refrigerator before rolling out.
- Tying the tenderloin helps maintain shape during searing and assembling.
