Beef Wellington with Mushrooms (Printable)

Tender beef fillet wrapped in mushroom duxelles and prosciutto with golden, flaky puff pastry crust.

# What You Need:

→ Beef

01 - 1 (2 to 2.5 lb) center-cut beef tenderloin, trimmed
02 - Salt and freshly ground black pepper to taste
03 - 2 tbsp olive oil

→ Mushroom Duxelles

04 - 1 lb cremini or button mushrooms, finely chopped
05 - 2 shallots, finely chopped
06 - 2 garlic cloves, minced
07 - 2 tbsp unsalted butter
08 - 2 tbsp fresh thyme leaves, chopped
09 - Salt and pepper to taste

→ Assembly

10 - 8–10 thin slices prosciutto
11 - 2 tbsp Dijon mustard
12 - 1 lb puff pastry, thawed if frozen
13 - 1 egg, beaten for egg wash
14 - Flour for dusting

# Directions:

01 - Preheat oven to 425°F. Season the beef tenderloin generously with salt and pepper.
02 - Heat olive oil in a heavy skillet over high heat. Sear the beef on all sides until browned, about 2 minutes per side. Remove and let cool; brush all sides with Dijon mustard.
03 - Melt butter in a skillet over medium heat. Add shallots and garlic; sauté until fragrant. Add mushrooms and thyme, season with salt and pepper, and cook, stirring often, until mushrooms release their moisture and mixture becomes dry and paste-like, about 10–15 minutes. Cool completely.
04 - Lay a large piece of plastic wrap on a work surface. Arrange the prosciutto slices side by side, slightly overlapping, to form a rectangle large enough to wrap the beef.
05 - Spread the cooled mushroom duxelles evenly over the prosciutto. Place the beef on top and, using the plastic wrap, roll the prosciutto and duxelles around the beef into a tight log. Twist the ends of the plastic wrap to secure. Chill for 30 minutes.
06 - On a lightly floured surface, roll out the puff pastry into a rectangle large enough to wrap the beef. Remove beef from plastic wrap and place in the center of the pastry.
07 - Fold the pastry over the beef, trimming excess if needed, and seal the edges. Place seam-side down on a parchment-lined baking sheet. Brush with egg wash.
08 - Chill in the refrigerator for 15 minutes. Brush with a second layer of egg wash and, if desired, score the pastry lightly with a sharp knife for decoration.
09 - Bake for 40–45 minutes, or until pastry is golden and an instant-read thermometer inserted into the center of the beef registers 120°F for rare, 130°F for medium-rare.
10 - Let rest for 15 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • Its the ultimate showstopper that makes everyone gasp when you slice it open at the table
  • The combination of tender beef, earthy mushrooms, and buttery pastry feels like eating at a fancy restaurant
02 -
  • The mushroom mixture MUST be completely cooled before wrapping or it will warm the beef and affect cooking time
  • Chilling the wrapped beef for 30 minutes is not optional since it helps the log hold its shape
03 -
  • Keep your puff pastry cold throughout the process or it will become difficult to work with
  • If the bottom of your pastry gets soggy try placing the Wellington on a wire rack set over your baking sheet

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