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Foolproof Classic Beef Wellington Recipe for Beginners

Close-up of a slice of beef wellington recipe showing medium-rare pink center and golden puff pastry.
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Make a show-stopping Beef Wellington with this step-by-step guide. You will achieve tender beef, savory mushroom duxelles, and flaky puff pastry, perfect for special occasions.

Ingredients

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  • 2 lb center-cut beef tenderloin (Chateaubriand), trimmed
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 2 tablespoons Dijon mustard
  • 1 pound cremini mushrooms, finely chopped
  • 1 shallot, finely chopped
  • 2 sprigs fresh thyme, leaves only
  • 1/4 cup dry white wine (optional)
  • 4 ounces thinly sliced prosciutto or Parma ham
  • 1 package (14.1 ounces) all-butter puff pastry, thawed
  • 1 large egg yolk, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon butter

Instructions

  1. Season the beef tenderloin generously with salt and pepper. Heat the olive oil in a large skillet over high heat until shimmering. Sear the beef on all sides until deeply browned, about 1-2 minutes per side. Remove the beef and let it cool slightly. Brush the entire surface of the cooled beef with Dijon mustard.
  2. Prepare the duxelles: Wipe out the skillet and melt the butter over medium heat. Add the chopped mushrooms and shallot. Cook, stirring frequently, until all the moisture has evaporated and the mixture is dry and dark brown, about 15-20 minutes. Stir in the thyme leaves and white wine (if using); cook until the wine evaporates. Season with salt and pepper. Spread the duxelles mixture onto a plate to cool completely.
  3. Lay a large sheet of plastic wrap on your work surface. Arrange the prosciutto slices on the plastic wrap in an overlapping rectangle large enough to wrap the tenderloin. Spread the cooled duxelles evenly over the prosciutto.
  4. Place the mustard-coated beef at one end of the prosciutto/duxelles layer. Using the plastic wrap to help you, tightly roll the prosciutto and duxelles around the beef. Twist the ends of the plastic wrap tightly to form a compact cylinder. Chill the wrapped beef for at least 30 minutes, or up to 24 hours, to help it hold its shape.
  5. On a lightly floured surface, roll out the puff pastry into a rectangle large enough to completely enclose the beef log. Remove the beef from the plastic wrap and place it on the pastry. Brush the edges of the pastry with the egg wash.
  6. Wrap the pastry tightly around the beef, trimming any excess dough. Seal the seams well and place the Wellington seam-side down on a parchment-lined baking sheet. Brush the entire surface with the egg wash. Score the top lightly with the back of a knife in a decorative pattern, avoiding cutting all the way through. Chill for another 15 minutes.
  7. Preheat your oven to 400 degrees F (200 degrees C). Bake the Wellington for 30-40 minutes, or until the pastry is golden brown and crisp. For medium-rare beef (125-130 degrees F internal temperature), check the temperature using an instant-read thermometer inserted into the center.
  8. Let the Beef Wellington rest on a cutting board for 10 minutes before slicing into thick portions. Serve immediately.

Notes

  • For best results and to prevent a soggy bottom, chill the wrapped beef thoroughly before wrapping it in pastry.
  • If you are planning your week, consider how this fits into your meal planning; this dish is a great centerpiece for special occasions.
  • Achieving medium-rare is key; use a reliable thermometer to avoid overcooking the tenderloin.

Nutrition

Find it online: https://delicerecipe.com/beef-wellington-recipe/