Classic Beef Wellington (Print View)

Beef tenderloin wrapped in mushroom duxelles and prosciutto, encased in flaky golden puff pastry perfection.

# Components:

→ Beef

01 - 2 lb 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, minced
06 - 2 cloves garlic, minced
07 - 2 tbsp unsalted butter
08 - 2 tbsp fresh thyme leaves, chopped
09 - Salt and pepper to taste

→ Assembly

10 - 10 slices prosciutto
11 - 2 tbsp Dijon mustard
12 - 1 sheet puff pastry, approximately 14 oz, thawed if frozen
13 - 1 large egg, beaten for egg wash
14 - Flour for dusting

# Directions:

01 - Preheat oven to 425°F.
02 - Season beef tenderloin with salt and pepper. Heat vegetable oil in a heavy skillet over high heat. Sear beef on all sides for approximately 2 minutes per side until browned. Remove from skillet and allow to cool completely.
03 - In the same skillet, melt butter over medium heat. Add minced shallots and garlic, sauté for 1 minute. Add chopped mushrooms and thyme, season with salt and pepper, and cook until all moisture evaporates and mixture reaches a paste-like consistency, approximately 10 minutes. Allow to cool.
04 - Lay a large sheet of plastic wrap on a work surface. Arrange prosciutto slices in a slightly overlapping layer to form a rectangle slightly larger than the beef.
05 - Spread cooled mushroom duxelles evenly over the prosciutto layer.
06 - Brush the cooled beef with Dijon mustard. Place beef on the duxelles-covered prosciutto.
07 - Using the plastic wrap as an aid, roll prosciutto and mushrooms around the beef into a tight log. Twist ends to seal and refrigerate for 20 minutes.
08 - Roll out puff pastry on a floured surface to a rectangle large enough to fully encase the beef. Unwrap beef from plastic and place in the center of the pastry.
09 - Fold pastry over beef, trimming excess. Seal edges and place seam-side down on a parchment-lined baking sheet.
10 - Brush pastry with beaten egg wash. Decorate with pastry scraps if desired. Refrigerate for 10 minutes.
11 - Bake for 40 to 45 minutes until pastry is golden brown and an instant-read thermometer inserted into the beef reads 120°F for rare or 130°F for medium-rare.
12 - Remove from oven and allow to rest for 10 to 15 minutes before slicing.

# Expert Advice:

01 -
  • It looks intimidatingly fancy but genuinely comes together in under two hours, making you feel like a professional chef without the stress.
  • The contrast between flaky, buttery pastry and tender beef with earthy mushrooms creates a dish that tastes far more complex than it actually is.
02 -
  • Moisture is the enemy of pastry crispness, so make sure your mushroom duxelles is completely dry and your beef has cooled thoroughly before assembly—I learned this the hard way with a soggy bottom crust.
  • The thermometer is your friend; don't skip it or guess at doneness, because opening the pastry to check means losing the beautiful crust and potentially overcooking the meat.
03 -
  • Room-temperature beef and completely cooled mushroom duxelles prevent pastry from getting soggy and ensure even cooking throughout.
  • A bench scraper when rolling pastry and a light touch with flour prevents overdevelopment of gluten, which keeps your pastry tender rather than tough.
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