Description
This Best Ever Beef Wellington recipe features a tender beef tenderloin wrapped in a savory mushroom duxelles and prosciutto, all encased in a golden, flaky puff pastry. Perfectly seared and baked to medium rare, this classic dish makes an impressive centerpiece for any special occasion or holiday meal.
Ingredients
Scale
Beef Tenderloin
- 2–3 pound beef tenderloin
- Salt and pepper, to taste
- 2 tablespoons olive oil
Mushroom Duxelles
- 1 pound mushrooms (preferably Bella)
- 1/4 cup onion, chopped
- 3 cloves garlic
Wrapping & Assembly
- 6–8 slices prosciutto
- 3 tablespoons yellow mustard
- 1 sheet puff pastry (thawed if frozen)
- 2 eggs, beaten
Instructions
- Sear the Tenderloin: Generously season the beef tenderloin with salt and pepper. Heat olive oil in a large skillet over medium-high heat, then sear the tenderloin on all sides for 2-3 minutes until a golden brown crust forms. Remove from heat and set aside to cool.
- Prepare the Mushroom Duxelles: In a food processor, combine mushrooms, garlic, and onion; pulse until finely pureed. Heat a skillet over medium-high heat, add the mushroom mixture, and sauté until moisture evaporates and mixture is thick. Remove from heat and allow to cool completely.
- Wrap the Tenderloin: Lay plastic wrap on a flat surface, arrange prosciutto slices in an overlapping layer. Spread the cooled mushroom duxelles evenly over the prosciutto, leaving a one-inch border around edges. Brush the seared tenderloin with yellow mustard, then place it on the prosciutto and mushroom layer. Roll the tenderloin tightly using the plastic wrap to encase it fully. Refrigerate the wrapped beef for 30 minutes to set its shape.
- Prepare Puff Pastry: Preheat oven to 400°F (200°C). Roll out the puff pastry sheet on a lightly floured surface. Remove the plastic wrap from the beef and position it in the center of the puff pastry. Brush the edges of the pastry with beaten egg, then wrap the pastry snugly around the tenderloin, sealing the edges. Brush the exterior of the wrapped pastry with remaining egg wash. Cut small slits on top to allow steam to escape.
- Bake the Wellington: Transfer the prepared Wellington to a baking sheet and bake in the preheated oven for about 45 minutes, or until the pastry is golden brown and an internal thermometer reads 120°F (49°C) for medium-rare beef. Remove from oven and let rest for 10 minutes before slicing and serving.
Notes
- Use a meat thermometer to ensure perfect doneness.
- Letting the mushroom duxelles cool prevents the puff pastry from becoming soggy.
- Chilling the wrapped tenderloin tightens the shape for easier puff pastry wrapping.
- Resting the cooked Wellington allows juices to redistribute, keeping the beef tender.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of recipe)
- Calories: 650
- Sugar: 3g
- Sodium: 550mg
- Fat: 44g
- Saturated Fat: 15g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg
