Description
Wrapped in layers of flaky pastry, savory mushrooms, and prosciutto, this beef wellington with tenderloin recipe is your go-to for a show-stopping main course—perfect for holidays or special celebrations.
Ingredients
Scale
- 1½ lbs fresh small button mushrooms, roughly chopped
- Salt and pepper, to taste
- 3 Tbsp olive oil, divided
- 2 lbs center-cut beef tenderloin
- 2 Tbsp English mustard
- 10–12 slices prosciutto
- Flour, for dusting
- 9 oz (1 sheet) frozen puff pastry, thawed
- 2 egg yolks, beaten
- Sea salt, for sprinkling
Instructions
- Bring beef to room temperature 30 minutes before cooking.
- Make duxelles: pulse mushrooms with salt and pepper; sauté in 1 Tbsp oil until dry. Cool completely.
- Sear beef in 2 Tbsp hot oil on all sides, about 1–2 minutes per side. Let cool 10 minutes, then brush all over with English mustard.
- On plastic wrap, shingle prosciutto into a rectangle. Spread cooled mushroom mixture over it, place beef at one end, and roll up tightly. Twist ends to seal. Chill 20 minutes.
- Preheat oven to 425°F (220°C). Roll out puff pastry into a rectangle.
- Unwrap beef log, place at one edge of pastry. Brush pastry edges with egg yolk. Roll up tightly and seal seams. Chill 15 minutes.
- Brush with egg yolk, sprinkle sea salt on top. Bake 40–45 minutes, until golden and internal temp is 120°F for rare.
- Let rest 15 minutes. Slice thickly and serve warm.
Notes
Use a center-cut tenderloin for even cooking. Make sure the mushroom mixture is completely dry to avoid soggy pastry. Chill between each step for best structure.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 590
- Sugar: 1g
- Sodium: 870mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 43g
- Cholesterol: 155mg