4.9 from 18 votes
Best Ever Beef Wellington Recipe
This Beef Wellington recipe is a decadent tender and juicy beef tenderloin with a layer of mustard, mushroom sauce and prosciutto wrapped in a soft, buttery pastry that is cooked until golden brown.
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
Servings:
8
people
Calories:
580 kcal
Course:
Main Course, Dinner
Cuisine:
French, American
Ingredients
- 2-3 pound beef tenderloin
- salt
- black pepper
- 2 Tablespoons olive oil
Mushroom Duxelles
- 1 pound mushrooms (I used Bella)
- 1/4 cup onion chopped
- 3 cloves garlic
- 6-8 lices prosciutto
- 3 Tablespoons yellow mustard
- 1 puff pastry thawed if using frozen, sheet
- 2 egg beaten
Instructions
Sear the Tenderloin
- Generously salt and pepper your tenderloin. In a large skillet over medium high heat add the olive oil. Sear the tenderloin on each side for about 2-3 minutes until it gets a golden brown crust. Remove from the heat and set aside.
Cup of Yum
Prepare the Mushroom Duxelles
- In a food processor, add the mushrooms, garlic, and onion. Pulse in the food processor until it becomes puree. Heat your skillet to medium-high and add the mixture. Sauté the mushrooms until you have the moisture left. Remove from heat and let cool.
Wrap the Tenderloin
- Roll out some plastic wrap and lay the prosciutto so they are even and overlap. Spread the mushroom mixture on top leaving an inch boarder from the sides. Rub the mustard on the tenderloin and then roll the tenderloin up in the prosciutto and mushroom mixture folding up the sides around the tenderloin as you roll. Wrap the plastic wrap tightly around the beef and refrigerated for 30 minutes.
- Preheat oven to 400 degrees. Roll the puff pastry sheet out on a lightly floured surface. Place the tenderloin in the center. Brush the egg mixture around the tenderloin on the sheet and roll the tenderloin tightly in the pastry. Brush the remaining egg mixture on the outside of the pastry and cut slits in the top.
Bake the Wellington
- Bake until the pastry is golden and the beef registers to 120 degrees for medium rare. About 45 minutes. Remove the from the oven and let rest for 10 minutes before slicing.
Notes
- Originally Posted on November 17, 2019
- Updated on November 7, 2022
Nutrition Information
Calories
580kcal
(29%)
Carbohydrates
19g
(6%)
Protein
27g
(54%)
Fat
44g
(68%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
21g
(105%)
Trans Fat
0.01g
(1%)
Cholesterol
124mg
(41%)
Sodium
255mg
(11%)
Potassium
618mg
(13%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
66IU
(1%)
Vitamin C
2mg
(2%)
Calcium
38mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8 people
Amount Per Serving
Calories 580
% Daily Value*
| Calories | 580kcal | 29% |
| Carbohydrates | 19g | 6% |
| Protein | 27g | 54% |
| Fat | 44g | 68% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 124mg | 41% |
| Sodium | 255mg | 11% |
| Potassium | 618mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 66IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 38mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.