Beef Wellington is a showpiece dish that turns a beef tenderloin into something truly memorable. The center is a perfectly cooked filet mignon, wrapped in mushroom duxelles and prosciutto, then enclosed in flaky puff pastry and baked until golden. It’s rich, elegant, and made for special occasions. This recipe serves 4.
Ingredients
For the beef:
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1 center-cut beef tenderloin (about 800g or 1¾ lbs)
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Salt and black pepper
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2 tablespoons vegetable oil
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2 tablespoons Dijon mustard
For the mushroom duxelles:
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400g (14 oz) button or cremini mushrooms
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2 shallots, finely chopped
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2 cloves garlic, minced
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2 tablespoons unsalted butter
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2 sprigs thyme
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Salt and black pepper
To wrap:
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6–8 slices prosciutto
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1 sheet puff pastry (large enough to wrap the beef)
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1 egg, beaten (for brushing)
Preparing the Beef
Season the beef generously with salt and pepper. Heat the oil in a pan over high heat. Sear the beef on all sides until browned, about 2 minutes per side. Remove from heat and let cool. Brush all over with Dijon mustard while still warm.
Making the Duxelles
Finely chop the mushrooms (or pulse in a food processor). In a pan, melt the butter and add shallots, garlic, and thyme. Cook for 1 minute, then add the mushrooms. Cook over medium heat, stirring often, until the mixture is dry and concentrated—this takes about 15 minutes. Season with salt and pepper. Remove thyme sprigs and let the mixture cool.
Assembling the Wellington
Lay a sheet of cling film on a cutting board. Lay out the prosciutto slices in a slightly overlapping layer. Spread the mushroom duxelles evenly over the prosciutto. Place the beef on top. Use the cling film to tightly roll everything around the beef. Twist the ends to form a log. Chill in the fridge for 20–30 minutes.
Roll out the puff pastry on a lightly floured surface. Remove the cling film and place the wrapped beef in the center of the pastry. Fold the pastry over the beef and seal the edges well. Trim any excess. Wrap again in cling film to firm up the shape and chill for 15 minutes.
Baking
Preheat the oven to 200°C (400°F). Place the Wellington on a baking sheet lined with parchment. Brush all over with beaten egg. Score the top lightly with a knife if desired, but don’t cut through the pastry.
Bake for about 35–40 minutes for medium rare, or until the pastry is deep golden brown and crisp. Use a thermometer to check for doneness—50°C (122°F) in the center will rest up to medium rare.
Serving
Let rest for 10 minutes before slicing. Serve thick slices with a simple sauce—like red wine jus or a spoon of horseradish cream—and greens or roasted potatoes on the side.
Beef Wellington is all about contrast: tender beef, earthy mushrooms, salty prosciutto, and flaky pastry. When done well, every bite hits just right.
