Classic Beef Wellington Recipe


  • 2 tablespoons olive oil
  • 1.5 pounds beef tenderloin (center-cut)
  • Salt and black pepper to taste
  • 8 ounces cremini or button mushrooms, finely chopped
  • 2 tablespoons Dijon mustard
  • 1 small onion, finely chopped
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons fresh thyme, chopped
  • 6-8 slices prosciutto
  • 1/4 cup dry white wine
  • 1 sheet puff pastry, thawed
  • Fresh parsley, chopped, for garnish
  • 1 egg, beaten (for egg wash)


  • Prepare the Beef
  • Preheat your oven to 400°F (200°C).
  • Season the beef tenderloin with salt and black pepper.
  • Heat the olive oil in a large skillet over high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.
  • Remove the beef from the skillet and let it cool slightly. Brush the beef with Dijon mustard.
  • Make the Mushroom Duxelles
  • In the same skillet, add the butter and melt over medium heat.
  • Add the finely chopped mushrooms, onion, and garlic. Cook until the mixture is soft and most of the liquid has evaporated, about 10-15 minutes.
  • Add the thyme and white wine. Cook for another 2-3 minutes until the wine is evaporated. Season with salt and pepper to taste. Set aside to cool.
  • Assemble the Wellington*
  • Lay out a large piece of plastic wrap on a flat surface. Arrange the prosciutto slices in a single layer, overlapping slightly.
  • Spread the mushroom mixture evenly over the prosciutto.
  • Place the seared beef in the center and carefully roll the prosciutto and mushroom mixture around the beef, using the plastic wrap to form a tight log. Twist the ends of the plastic wrap to secure and refrigerate for 15-20 minutes to set.
  • Wrap in Puff Pastry*
  • Roll out the puff pastry on a floured surface. Remove the beef from the plastic wrap and place it in the center of the pastry.
  • Fold the pastry over the beef, sealing the edges with the beaten egg. Trim any excess pastry.
  • Place the wrapped beef seam-side down on a baking sheet. Brush the entire pastry with the beaten egg.
  • Bake*
  • Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125°F (52°C) for medium-rare.
  • Let the Wellington rest for 10 minutes before slicing.


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