Classic Beef Wellington

A showstopping Classic Beef Wellington featuring tender beef tenderloin wrapped in savory mushroom duxelles, prosciutto, and golden puff pastry—elegant, rich, and perfect for holiday entertaining or special occasions.

Recipe Information

Total Time:

Yield:

12 servings

Ingredients

Beef Tenderloin

1 (3-pound) center-cut beef tenderloin roast

1 tablespoon coarse kosher salt

1 tablespoon coarsely ground black pepper

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Mushroom Duxelles

1 large shallot, coarsely chopped

1 clove garlic, peeled

1 (8-ounce) package baby bella mushrooms

1 (4-ounce) package shiitake mushrooms with stems

1 tablespoon unsalted butter

1 tablespoon olive oil

¼ cup sherry vinegar

1 tablespoon fresh thyme leaves

½ teaspoon coarse kosher salt

½ teaspoon ground black pepper

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Beef Wellington Assembling

2 tablespoons vegetable oil

2 tablespoons Dijon mustard, divided

10 to 12 thin slices prosciutto

1 (17.3-ounce) package frozen puff pastry (2 count)

All-purpose flour, for dusting

1 large egg, lightly beaten

1⁄8 teaspoon flaky sea salt, plus additional for garnish

Fresh thyme sprigs, for garnish

Fresh sage sprigs, for garnish

Directions

For the beef tenderloin, remove roast from refrigerator; let stand at room temperature for 1 hour before roasting. Pat roast dry with paper towels. Sprinkle with kosher salt and pepper.
Meanwhile, preheat oven to 450°F. Place a wire rack in a large rimmed baking pan; lightly spray with nonstick cooking spray; set aside.
For mushroom duxelles, in a food processor, place shallot and garlic. Cover and pulse until finely chopped; do not overprocess. Transfer shallot mixture to a medium bowl; set aside. Working in batches, place baby bella and shiitake mushrooms in the food processor and pulse until finely chopped; do not overprocess. Add to shallot mixture.
In a large skillet, heat butter and olive oil over medium heat. Add shallot-and-mushroom mixture. Cook for 7 to 10 minutes or until softened, stirring often. Remove skillet from heat; stir in sherry vinegar. Return to heat; cook over medium heat for 4 to 6 minutes or until all vinegar has evaporated, stirring occasionally. Stir in thyme leaves, salt, and pepper. Return to medium bowl; set aside to cool. Carefully wipe out skillet with paper towels.
To assemble beef Wellington, in the same skillet, heat vegetable oil over high heat. Sear beef for 1 minute on each side or until brown. Transfer beef to prepared wire rack in baking pan. Brush the top of roast with 1 tablespoon mustard. Set aside.
Lay a large piece of plastic wrap on a clean work surface. Arrange prosciutto slices into a 10-inch square, slightly overlapping. Spread the mushroom duxelles down the middle of the prosciutto square in a 10×7-inch rectangle.
Place roast, mustard side down, on top of mushroom mixture. Brush bottom and sides of roast with remaining 1 tablespoon mustard. Using the plastic wrap, lift prosciutto up and around the roast to cover. Prosciutto will not completely cover roast.
On a lightly floured surface, roll out 1 puff pastry sheet to a 16×13-inch rectangle. Place prosciutto-wrapped roast in the center of puff pastry. Bring edges of pastry up and around roast to enclose roast in pastry. Brush edges of pastry with beaten egg; press edges together to seal.
Place pastry-wrapped beef, seam side down, on rack in pan. Lightly score pastry to allow steam to escape while roasting. Roll out remaining pastry sheet; cut out decorative shapes using small cookie cutters, if desired. Attach cutouts to wrapped roast with beaten egg. Lightly brush pastry-wrapped beef with remaining beaten egg; sprinkle with 1⁄8 teaspoon flaky sea salt.
Roast pastry-wrapped beef for 10 minutes. Reduce oven temperature to 425°F. Roast for 30 to 35 minutes more or until an instant-read thermometer inserted into center of roast reaches 140°F for medium-rare doneness. If necessary, loosely cover with foil during the last 15 minutes of roasting to prevent overbrowning.
Transfer to serving platter; let stand for 10 minutes. (Temperature of meat will continue to rise 5°F to 10°F during standing to reach desired doneness.) Garnish with additional flaky sea salt, thyme sprigs, and sage sprigs, if desired. Cut into ¾-inch-thick slices to serve.