Go Back
+ servings
Slice of Beef Wellington on wooden cutting board
Print Recipe
4.80 from 5 votes

Beef Wellington

This holiday dinner starts with a beef tenderloin fillet that's seared, brushed with English mustard, a layer of mushroom duxelles, prosciutto and then wrapped in a puff pastry and baked to perfection.
Prep Time20 mins
Cook Time45 mins
Refrigeration Time30 mins
Total Time1 hr 35 mins
Course: Main Course
Cuisine: Dinner
Servings: 12
Calories: 607kcal
Author: Julie Evink

Ingredients

Mushroom Duxelles

  • 3 tbsp olive oil
  • 1 tsp sea salt
  • 2 sprigs fresh thyme
  • 2 cups portobello mushrooms diced
  • ½ tsp black pepper
  • 2 cloves garlic minced

Beef Wellington

  • 2.5-3 lb center cut beef tenderloin
  • ¼ cup English mustard
  • 2 puff pastry sheets
  • ½ lb prosciutto
  • 1 egg whisked
  • 1 tsp sea salt
  • ½ tsp pepper
  • Fresh parsley garnish

Instructions

  • Let beef come to room temp and wrap with twine to hold its shape while cooking.
  • Season beef with a pinch of salt and pepper on all sides.
  • Add a tablespoon of olive oil to a hot pan, (preferably cast iron) then add the beef and sear all sides. This should take about 1 minute. Remove from heat and place on a plate or cutting board and remove twine.
  • While the beef is still hot, brush generously with English Mustard. TIP: this cut of meat has very little fat, so it is extremely tender but slightly less flavorful because of this. Do not be afraid to go overboard with the english mustard as it will not overpower the beef at all and will provide a delicious flavor as it is cooked into the meat. We used every bit of ¼ cup.
  • Add olive oil, sea salt, thyme, mushrooms, pepper, and garlic to a food processor and pulse until pureed.
  • Add mushroom mixture to a hot pan on stovetop over medium high heat. Saute for 5 minutes to remove moisture from the mushrooms. (The point of this is to cook most/all of the moisture out of the mushrooms- as they cook they release moisture which would make the puff pastry soggy if not done beforehand)
  • Lay out a sheet of plastic wrap. In the center, lay out prosciutto the approximate length of your full length of the beef tenderloin, overlapping each piece. (The amount of prosciutto will vary based on the size/cut, for us it took 7 pieces)
  • Spoon mushroom duxelles onto prosciutto and spread to evenly cover. Place beef on top in the center and tightly roll the prosciutto over the beef using the plastic wrap. Tuck prosciutto under as you roll. Twist the ends of the plastic wrap tightly, this will help hold everything together tight. Chill in the fridge for 30 minutes.
  • Preheat oven to 425*
  • Roll out puff pastry sheets side by side on a lightly floured surface. Pinch the seams to connect the two sheets. Place pastry atop a new sheet of plastic wrap. (as for the size of the plastic wrap, you will want about 6” past the length of the puff pastry on the ends you will be rolling)
  • Remove beef from the fridge and remove plastic wrap. Place into the center of the puff pastry. Generously brush all sides with egg wash. Roll puff pastry tightly over the beef and trim excess pieces. Fold the sides and seal with egg wash. Tightly wrap in plastic wrap, twisting the edges to tighten the wrap and place in the fridge for 5 minutes.
  • Remove from the fridge and discard plastic wrap. Brush the entire pastry with egg wash. Use a knife to score the top of the pastry and sprinkle with salt and pepper.
  • Place into the center rack of the oven. Bake in preheated oven at 425 degrees F for 45 minutes. Let rest 10 minutes after cooking before serving. Garnish with fresh parsley.

Notes

  • It might seem like a lot of mustard for this recipe, but it’s the perfect amount. Tenderloin doesn’t have a strong flavor, so the mustard really adds a lot. We use every drop of the ¼ cup, so don’t be afraid to slather it on.
  • Make sure your puff pastry is thawed before you roll it out. This will keep it from breaking. Follow the instruction for thawing on the package – you usually need to leave it in the refrigerator.
  • You want to cook out all of the mushrooms’ moisture, so don’t rush that step. If there is still moisture in them, it will leak out while the beef bakes making the pastry soggy.
  • The wrapping method is essential for this recipe. Tightly wrapping the beef will ensure it is nice and compact, so it cooks evenly.
  • Don’t skip the chilling steps! The first chill time helps set the mushrooms duxelles and prosciutto, so everything sticks together before you add the pastry. The second chill time firms up the pastry before you bake it.
  • You can assemble the beef wellington a day in advance! Do everything, but wait to bake it until the next day. This will make things a lot easier.

Nutrition

Calories: 607kcal | Carbohydrates: 20g | Protein: 24g | Fat: 48g | Saturated Fat: 16g | Cholesterol: 92mg | Sodium: 726mg | Potassium: 414mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 4mg