Servings
Font
Back
Beef Wellington Recipe
5 from 51 votes

Beef Wellington Recipe

Beef Wellington is a classic dish featuring a beef tenderloin coated with a savory mushroom duxelles and wrapped in golden, flaky puff pastry with prosciutto. The combination of tender, seared beef, earthy mushroom mixture, and crisp pastry creates a complex blend of textures and flavors. This recipe includes fresh herbs, white wine, and an egg wash for a polished finish, suited for special occasions.

Prep Time
10 mins
Cook Time
55 mins
Additional Time
18 mins
Total Time
1 hr 23 mins
Servings: 4
Calories: 1021 kcal
Course: Main Course, Dinner
Cuisine: French, American

Ingredients

  • 1 pound wild mushrooms I used button, cremini, shiitake, and oysters, total amount
  • 2 shallot small, peeled
  • 3 garlic cloves
  • 3 tablespoons olive oil
  • ¼ cup chardonnay
  • 2 tablespoons parsley chopped, fresh
  • 2 teaspoons thyme chopped fresh
  • 2- pound beef tenderloin
  • 3 tablespoons yellow mustard or dijon mustard
  • ½ puff pastry or 1 frozen and thawed puff pastry sheet
  • 6 lices prosciutto di Parma
  • 2 egg yolks whisked with 1 tablespoon whole milk to make an egg wash
  • salt sea salt and fresh cracked, to taste
  • black pepper sea salt and fresh cracked, to taste

Instructions

    Cup of Yum
  1. Preheat the oven to 425°.
  2. Add the mushrooms, shallots, and garlic to a food processor and pulse on high until the ingredients are about the size of rice. Likewise, you can also finely mince everything on a cutting board with a sharp chef’s knife. Set aside.
  3. Add 2 tablespoons of olive oil to a large saute pan over low heat and add in the mushroom mixture. Frequently stir and do not burn it.
  4. Cook for 20 minutes or until the moisture in the mushrooms has evaporated or reduced.
  5. Deglaze with wine and cook for 5-7 more minutes to evaporate and reduce the wine liquid.
  6. Fold in parsley, thyme, salt, and pepper until combined, and then set aside on a plate to cool slightly.
  7. Add the same mushroom pan back to the burner over medium-high heat and add 1 tablespoon of olive oil.
  8. In the meantime, generously season the beef tenderloin on all sides with salt and pepper and brown it on all sides in the pan with olive oil, about 90 seconds per side.
  9. Remove from the pan, generously brush it with the mustard on all sides, and let it rest on a plate.
  10. Next, on a clean surface, lightly dusted with flour, add the puff pastry sheet, and roll it out until it’s about 16”-18” long by 12” wide.
  11. Overlap 6 slices of ham di parma right in the center of the puff pastry and then spread the mushroom mixture over top of the ham and spread around to completely cover it.
  12. Put the tenderloin towards the bottom part of the ham and mushroom mixture and roll it forward completely, encrusting the tenderloin.
  13. Pick up the beef tenderloin, place it back toward the bottom part of the puff pastry, and then roll it forward to wrap it up.
  14. Pinch the seams together, cut off the excess puff pastry from the sides, and pinch the seams together or twist them together to ensure it is airtight.
  15. Place on a sheet tray lined with parchment paper and rest in the refrigerator for 20 minutes.
  16. Next, brush the puff pastry outside on all sides with the egg yolk and milk egg wash.
  17. Score it with the back side of your knife if desired to make a design and bake at 425° for 18-22 minutes or until a thermometer reads at 120° internally of the beef.
  18. Remove from the oven at let it rest for 10 minutes before slicing and serving it.

Notes

  • This recipe can be prepared up to a day in advance; refrigerate the wrapped Wellington overnight before baking.
  • Store cooked Wellington wrapped in plastic in the refrigerator for up to 3 days or freeze for up to 2 months; thaw fully before reheating.
  • To reheat, bake covered at 325°F for 6-8 minutes to warm without overcooking the beef.
  • Using higher-grade beef with more marbling will result in juicier, more flavorful Wellington.
  • Different mushrooms can be used to make the duxelles based on availability and preference.
  • Chilling the wrapped Wellington before baking helps keep the pastry from sagging when baked.
  • A serrated knife works best for slicing the finished Wellington.
  • This recipe feeds approximately 4-5 people and provides an upscale meal comparable to restaurant versions.

Nutrition Information

Calories 1021kcal (51%) Carbohydrates 22g (7%) Protein 51g (102%) Fat 80g (123%) Saturated Fat 27g (135%) Cholesterol 264mg (88%) Sodium 409mg (17%) Potassium 1190mg (25%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 346IU (7%) Vitamin C 8mg (9%) Calcium 56mg (6%) Iron 8mg (44%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 1021

% Daily Value*

Calories 1021kcal 51%
Carbohydrates 22g 7%
Protein 51g 102%
Fat 80g 123%
Saturated Fat 27g 135%
Cholesterol 264mg 88%
Sodium 409mg 17%
Potassium 1190mg 25%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 346IU 7%
Vitamin C 8mg 9%
Calcium 56mg 6%
Iron 8mg 44%

* Percent Daily Values are based on a 2,000 calorie diet.