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Classic Beef Wellington Recipe

A cross-section slice of beef wellington recipe showing medium-rare beef inside flaky, golden puff pastry.
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Make this impressive Beef Wellington for your next special occasion. This recipe guides you through searing the beef tenderloin, preparing mushroom duxelles, and wrapping it all in flaky puff pastry for a show-stopping holiday centerpiece.

Ingredients

Scale
  • 2 lb center-cut beef tenderloin (chateaubriand)
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 pound cremini mushrooms, finely chopped
  • 2 shallots, finely chopped
  • 2 sprigs fresh thyme, leaves only
  • 1/4 cup dry white wine
  • Salt and black pepper to taste
  • 12 slices Parma ham or prosciutto
  • 1 package (14.1 ounces) all-butter puff pastry, thawed
  • 1 large egg, beaten (for egg wash)
  • Flour, for dusting

Instructions

  1. Season the beef tenderloin generously with salt and pepper. Heat the olive oil in a large skillet over high heat. Sear the beef on all sides until deeply browned, about 1 to 2 minutes per side. Remove the beef and let it cool slightly. Brush the entire surface of the cooled beef with Dijon mustard.
  2. Prepare the duxelles: In the same skillet, add the chopped mushrooms and shallots. Cook over medium heat until all the moisture has evaporated, about 10 to 15 minutes. Add the thyme leaves and white wine. Cook until the wine evaporates and the mixture is dry. Season with salt and pepper. Spread the duxelles mixture onto a plate to cool completely.
  3. Lay a large sheet of plastic wrap on your work surface. Arrange the Parma ham slices on the plastic wrap, overlapping them slightly to form a rectangle large enough to wrap the entire tenderloin.
  4. Spread the cooled duxelles evenly over the layer of Parma ham. Place the mustard-coated beef tenderloin at one end of the ham and prosciutto layer.
  5. Using the plastic wrap to help you, tightly roll the ham and duxelles around the beef. Twist the ends of the plastic wrap tightly to secure the log shape. Refrigerate for at least 30 minutes, or up to 24 hours, to firm up.
  6. Lightly dust your work surface with flour. Roll out the puff pastry into a rectangle large enough to completely enclose the beef log. Remove the plastic wrap from the beef log.
  7. Brush the edges of the pastry with the beaten egg wash. Place the beef log onto the pastry. Tightly wrap the pastry around the beef, trimming any excess pastry. Seal the seams well and place the Wellington seam-side down on a baking sheet lined with parchment paper. Chill for another 20 minutes.
  8. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Brush the entire surface of the chilled Wellington with the remaining egg wash. Score the top lightly with the back of a knife in a decorative pattern, taking care not to cut all the way through. Sprinkle lightly with sea salt.
  9. Bake for 30 to 35 minutes for medium-rare (internal temperature of 125°F to 130°F). The pastry should be deep golden brown.
  10. Let the Beef Wellington rest on a cutting board for 10 minutes before slicing into thick portions. Serve immediately.

Notes

  • For a perfect medium-rare center, use a meat thermometer. Cooking time varies based on the thickness of your beef fillet.
  • If the pastry starts browning too quickly, loosely tent the Wellington with aluminum foil during the last 10 minutes of baking.
  • You can prepare the wrapped Wellington up to the point of baking one day ahead and keep it refrigerated.

Nutrition

Find it online: https://cookingbycarla.com/beef-wellington-recipe/