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Beef Wellington

A show-stopping Beef Wellington featuring tender beef surrounded by a flavorful mushroom duxelles and wrapped in flaky puff pastry, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: English, French
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2-3 pounds center-cut beef tenderloin
  • Kosher salt and freshly ground black pepper to taste
  • 2 Tablespoons olive oil
  • 2 Tablespoons dijon mustard
  • 1 1/2 pounds mushrooms (any mix you prefer)
  • 2 Tablespoons salted butter
  • 2 medium shallots, roughly chopped
  • 2 teaspoons fresh thyme leaves
  • 4 cloves garlic, minced
  • 12 slices thin prosciutto
  • Flour for rolling out
  • 14 ounces puff pastry (thawed)
  • 1 large egg, beaten
  • 1/2 teaspoon flaky or coarse sea salt
  • 1 bunch finely minced chives

Method
 

Preparation
  1. Season the beef tenderloin with salt and pepper.
  2. Sear the beef in olive oil until nicely browned on all sides, then brush it with dijon mustard.
Make the Duxelles
  1. In a food processor, combine cleaned mushrooms, garlic, shallots, and thyme.
  2. Sauté the mixture in butter and oil until all the moisture evaporates and it’s beautifully fragrant. Season with salt and pepper.
Assemble
  1. Lay out the prosciutto, spread the mushroom mixture on top, then place the beef.
  2. Roll everything in puff pastry and brush with beaten egg. Sprinkle with sea salt before baking until golden brown.

Notes

Use a meat thermometer for perfect medium-rare beef. Chill pastry for a fluffier bake. Don't skip seasoning each layer for maximum flavor.