Description
A golden, flaky puff pastry wrapped around juicy, perfectly pink beef tenderloin, layered with savory mushrooms and salty prosciutto—this Beef Wellington is a showstopping centerpiece for any special occasion.
Ingredients
Scale
- 1 (16 oz) package frozen puff pastry, thawed
- 2 medium shallots, chopped
- 2 garlic cloves, chopped
- 2 tsp fresh thyme leaves
- 1 lb cremini mushrooms, trimmed
- 1 (2 1/2 lb) center-cut beef tenderloin roast
- 2 1/4 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper
- 2 tbsp vegetable oil
- 2 tbsp unsalted butter
- 6–8 cold slices prosciutto (about 5 oz)
- 1 large egg
- All-purpose flour, for dusting
- Flaky salt, for serving (optional)
Instructions
- Pulse mushrooms, shallots, garlic, and thyme in a food processor until finely chopped. Sauté in butter with 1/4 tsp salt over medium heat until dry and deeply browned, 10–20 minutes. Chill completely.
- Trim beef tenderloin for even thickness and tie with kitchen twine if needed. Pat dry and season with 2 tsp salt and 1/2 tsp pepper. Sear all over in hot oil until browned. Cool in fridge.
- On a large plastic wrap sheet, arrange prosciutto slices into a rectangle. Spread chilled mushroom mixture evenly. Place beef on one edge and roll up tightly using plastic wrap. Chill 30 minutes to 8 hours.
- Roll out puff pastry on a floured surface into a rectangle wider than your beef. Unwrap beef and place seam-side down on pastry. Roll up, brush edges with beaten egg, and seal. Fold in ends. Wrap tightly in plastic wrap and chill again.
- Preheat oven to 425ºF. Line baking sheet with parchment. Unwrap Wellington and place seam-side down. Brush with egg wash. Bake 40–50 minutes until pastry is golden and internal temp is 105ºF for medium-rare. Cover with foil if pastry browns too fast.
- Rest Wellington 20 minutes before slicing into 1-inch rounds with a sharp knife. Sprinkle with flaky salt if you like.
Notes
Keep all components as cold as possible between steps to ensure crisp pastry and juicy beef. Cook the mushroom duxelles until very dry to prevent a soggy bottom. Don’t skip the prosciutto—it helps lock in moisture and adds flavor.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 2g
- Sodium: 900mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 140mg