Beef Wellington with Mushroom (Printable)
Tender beef wrapped in golden puff pastry with a savory mushroom duxelles coating.
# What You'll Need:
→ Beef
01 - 1 (2.5–3 lb) center-cut beef tenderloin, trimmed
02 - Salt and freshly ground black pepper, to taste
03 - 2 tbsp vegetable oil
→ Mushroom Duxelles
04 - 1 lb cremini or button mushrooms, finely chopped
05 - 2 shallots, finely chopped
06 - 2 cloves garlic, minced
07 - 2 tbsp unsalted butter
08 - 2 tbsp fresh thyme leaves
09 - Salt and pepper, to taste
→ Assembly
10 - 12 thin slices prosciutto
11 - 18 oz puff pastry (all-butter, thawed if frozen)
12 - 1 egg yolk
13 - 1 tbsp milk
→ For Serving
14 - Dijon mustard
# How-To Steps:
01 - Season the beef generously with salt and pepper. Heat the vegetable oil in a large skillet over high heat. Sear the beef on all sides until browned, about 2–3 minutes per side. Remove and let cool completely.
02 - In the same pan, melt the butter over medium heat. Add the shallots and garlic; sauté until softened, about 2 minutes. Add mushrooms and thyme. Cook, stirring often, until mushrooms release moisture and mixture becomes dry and pasty, about 10–15 minutes. Season with salt and pepper. Set aside to cool.
03 - Lay a large sheet of plastic wrap on a work surface. Arrange the prosciutto slices in a slightly overlapping layer to form a rectangle large enough to wrap the beef.
04 - Spread the cooled mushroom duxelles evenly over the prosciutto. Place the cooled beef on top. Using the plastic wrap, roll the prosciutto and mushroom mixture tightly around the beef to form a log. Twist the ends of the wrap to secure. Chill in the refrigerator for at least 30 minutes.
05 - Roll out the puff pastry on a floured surface to a rectangle large enough to completely enclose the beef. Unwrap the beef log and place it in the center of the pastry.
06 - Mix the egg yolk with milk to make an egg wash. Brush the edges of the pastry with the egg wash. Fold the pastry over the beef, sealing the edges tightly. Trim excess pastry if needed. Place seam-side down on a baking sheet lined with parchment.
07 - Brush the top with egg wash. Use remaining pastry to decorate, if desired. Chill in the refrigerator for 15 minutes.
08 - Preheat oven to 425°F.
09 - Bake for 40–45 minutes, or until pastry is golden and a meat thermometer inserted into the center reads 122°F for medium-rare. Rest for 15 minutes before slicing.
10 - Serve with Dijon mustard, if desired.
# Expert Suggestions:
01 -
- The contrast between shatteringly crisp pastry and meltingly tender beef feels like eating luxury
- Impresses everyone at your table while secretly being mostly hands-off cooking time
02 -
- Cold beef wrapped in warm pastry means uneven cooking, so let everything cool thoroughly between steps
- Undercook rather than overcook since the beef continues cooking during resting
03 -
- Ask your butcher to tie the beef at intervals before searing to help it hold its cylindrical shape
- Save your pastry scraps to cut decorative shapes that both look beautiful and help cover any imperfections