Beef Wellington with Mushrooms (Printable)

Tender beef and mushroom duxelles wrapped in golden, flaky puff pastry.

# What You'll Need:

→ For the Beef

01 - 2 lbs center-cut beef tenderloin, trimmed
02 - Salt and freshly ground black pepper, to taste
03 - 2 tbsp olive oil
04 - 2 tbsp Dijon mustard

→ Mushroom Duxelles

05 - 1 lb cremini or button mushrooms, finely chopped
06 - 2 tbsp unsalted butter
07 - 2 shallots, finely minced
08 - 2 cloves garlic, minced
09 - 2 tbsp fresh thyme leaves, chopped
10 - Salt and pepper, to taste

→ For Assembly

11 - 8 slices prosciutto
12 - 1 lb puff pastry, thawed if frozen
13 - Flour, for dusting
14 - 1 egg, beaten (for egg wash)

# How-to Steps:

01 - 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 browned, about 2–3 minutes per side. Remove from heat and let cool slightly. Brush all over with Dijon mustard. Set aside to cool completely.
02 - Melt the butter in a large skillet over medium heat. Add the shallots and garlic; sauté until fragrant, about 1 minute. Add the mushrooms and thyme. Cook, stirring frequently, until the mushrooms release their moisture and the mixture becomes dry and pasty, about 15 minutes. Season with salt and pepper. Let cool completely.
03 - On a large piece of plastic wrap, lay out the prosciutto slices, slightly overlapping, to form a rectangle large enough to wrap the beef. Spread the cooled duxelles evenly over the prosciutto.
04 - Place the cooled beef on top of the mushroom-covered prosciutto. Using the plastic wrap, roll the prosciutto and duxelles around the beef to form a tight log. Twist the ends of the plastic wrap to seal. Refrigerate for 20–30 minutes to firm up.
05 - On a lightly floured surface, roll out the puff pastry to a rectangle large enough to envelop the beef. Remove the beef from the plastic wrap and place it in the center of the pastry.
06 - Brush the edges of the pastry with beaten egg. Fold the pastry over the beef, sealing all edges. Trim any excess pastry if necessary. Place seam-side down on a baking sheet lined with parchment paper. Brush the top with more egg wash. Optionally decorate with extra pastry cutouts.
07 - Chill the wrapped beef in the refrigerator for 15 minutes. Meanwhile, preheat the oven to 425°F.
08 - Bake for 40–45 minutes, or until the pastry is golden brown and an instant-read thermometer inserted into the center of the beef reads 125°F for medium-rare. If the pastry browns too quickly, cover loosely with foil.
09 - Remove from the oven and let rest for 15 minutes before slicing and serving.

# Expert Pointers:

01 -
  • Despite its reputation, this Wellington comes together with just a few careful steps and patience
  • The combination of savory mushroom duxelles and tender beef wrapped in flaky pastry is absolutely worth the effort
  • Making this dish feels like an accomplishment, and the presentation at the table is genuinely showstopping
02 -
  • Cooling the beef completely before wrapping is essential, otherwise the pastry will start baking from the inside out
  • The duxelles must be completely dry, or youll end up with soggy pastry, which is the most common Wellington mistake
  • A good instant-read thermometer is your best friend, since you cant check the doneness by looking
  • Resting the Wellington is not optional, those 15 minutes make the difference between juicy and dry meat
03 -
  • Chill the Wellington again after wrapping in pastry and before baking for the flakiest results
  • If the ends seem loose, crimp them with a fork or trim the pastry to make a neat seal
  • Use any extra pastry scraps to create decorative shapes, securing them with egg wash
  • Tent with foil if the top gets too dark before the beef reaches temperature

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