Beef Wellington

A classic Beef Wellington with tender beef fillet, savory mushroom duxelles, prosciutto, and golden puff pastry. Elegant, impressive, and perfect for special occasions.

Beef Wellington is a showstopping main dish made with a center-cut beef tenderloin wrapped in a rich mushroom filling, prosciutto, and flaky puff pastry. This refined recipe delivers a beautifully cooked, juicy beef center with a crisp golden crust, making it ideal for celebrations, formal dinners, and memorable gatherings.

Ingredients

• 1.2 kg center-cut beef tenderloin, trimmed
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 400 g cremini or button mushrooms, finely chopped
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1 tablespoon fresh thyme leaves
• 80 ml dry white wine
• 8 to 10 slices prosciutto
• 500 g puff pastry, thawed if frozen
• 1 egg, beaten with 1 tablespoon water for egg wash
• Flour, for dusting

Instructions

1. Season the beef tenderloin generously with salt and black pepper. Heat the olive oil in a skillet over high heat and sear the beef on all sides until deeply browned, about 2 to 3 minutes per side. Remove from the pan and let cool completely.
2. Brush the cooled beef all over with Dijon mustard. Set aside while you prepare the mushroom filling.
3. In the same skillet, melt the butter over medium heat. Add the shallots and cook until softened. Stir in the garlic and mushrooms, then cook until the mixture releases its moisture and becomes dry and concentrated.
4. Add the thyme and white wine. Cook until the liquid has evaporated and the mixture resembles a thick paste. Season with salt and pepper, then cool completely.
5. Lay a large piece of plastic wrap on the counter and arrange the prosciutto slices in a slightly overlapping rectangle. Spread the cooled mushroom mixture evenly over the prosciutto.
6. Place the beef in the center and use the plastic wrap to tightly roll the prosciutto and mushroom mixture around the beef. Twist the ends to seal and chill for 20 minutes.
7. Lightly flour the work surface and roll out the puff pastry into a rectangle large enough to wrap the beef. Unwrap the beef and place it on the pastry. Wrap the pastry around it, sealing the seam tightly. Trim any excess dough and pinch the edges closed.
8. Transfer the wrapped beef seam-side down to a lined baking sheet. Brush the pastry with egg wash and score lightly with a knife if desired, being careful not to cut through the dough.
9. Bake in a preheated oven at 200 C for 35 to 40 minutes, or until the pastry is golden brown and the beef reaches your desired doneness. For medium-rare, the center should register about 52 C to 54 C.
10. Remove from the oven and rest for 10 to 15 minutes before slicing. Serve warm in thick slices.