Beef Wellington
Seared beef tenderloin wrapped in mushroom duxelles, prosciutto and golden puff pastry. A true showpiece for holidays and special dinners.
By Marisol Vance, Founder & Head of Recipe Development
Published March 27, 2025
- Prep
- 1 hr 15 min
- Cook
- 1 hr 5 min
- Total
- 2 hrs 20 min
- Servings
- 8
- Level
- Advanced
Beef Wellington has a reputation for being fussy, but it is really a series of simple steps done in the right order. Sear the tenderloin hard, cook the mushrooms until they are dry and deeply savory, then chill everything so the pastry bakes up crisp instead of soggy.
The prosciutto layer is the quiet hero. It acts as a moisture barrier between the duxelles and the pastry and adds a salty edge that makes the beef taste even beefier. A probe thermometer takes the guesswork out of doneness, so pull it at 120 degrees F for a rosy medium-rare.
Serve thick slices with buttery mashed potatoes, roasted carrots and a spoonful of red wine sauce, and let the crackle of the pastry announce the carving.
- Holiday-worthy centerpiece
- Crisp all-butter puff pastry
- Make-ahead friendly assembly
Ingredients
Directions
Pat the tenderloin dry, season it generously with salt and pepper, and let it sit at room temperature for 30 minutes.
Heat the oil in a large skillet over high heat until shimmering. Sear the beef on all sides, including the ends, about 2 minutes per side, until deeply browned. Transfer to a rack, brush all over with the mustard, and let cool.
Pulse the mushrooms, shallots and garlic in a food processor until very finely chopped but not pureed, working in batches if needed.
Melt the butter in the same skillet over medium-high heat. Add the mushroom mixture and thyme and cook, stirring often, until all the liquid has evaporated and the mixture looks like a thick paste, 15 to 20 minutes.
Add the wine and cook until the pan is dry again, about 2 minutes. Season the duxelles with salt and pepper, spread it on a plate, and cool completely.
Lay a large sheet of plastic wrap on the counter and arrange the prosciutto in overlapping rows to form a rectangle big enough to wrap the tenderloin. Spread the duxelles in an even layer over the prosciutto.
Remove the twine from the beef and set it along one edge of the prosciutto. Use the plastic wrap to roll the prosciutto and duxelles snugly around the meat, twist the ends to form a tight log, and refrigerate for 30 minutes.
On a lightly floured surface, roll the puff pastry into a rectangle large enough to enclose the log, about 1/8 inch thick. Unwrap the beef, set it in the center, and fold the pastry around it, trimming the excess and sealing the seams with egg wash.
Place the Wellington seam side down on a parchment-lined baking sheet, brush with egg wash, and refrigerate for 15 minutes. Meanwhile, heat the oven to 425 degrees F.
Brush with egg wash again, lightly score a crosshatch pattern on top with the back of a knife, sprinkle with flaky salt, and cut 3 small steam vents.
Bake for 35 to 45 minutes, until the pastry is deep golden and an instant-read thermometer in the center of the beef reads 120 degrees F for medium-rare. Tent loosely with foil if the pastry browns too quickly.
Let the Wellington rest for 15 minutes, then slice into thick pieces with a serrated knife.
Test-kitchen tips
- You can wrap the beef in pastry up to 8 hours ahead and keep it chilled. Bake straight from the refrigerator and add about 5 minutes to the baking time.
- Cook the duxelles until it is completely dry. Any leftover moisture turns to steam in the oven and makes the bottom crust soggy.
- For individual Wellingtons, use six 6-oz filet steaks, wrap each one separately, and bake for 20 to 25 minutes.
