Beef Wellington Puff Pastry (Printable)

Tender beef fillet with mushroom duxelles wrapped in prosciutto and golden puff pastry for special occasions.

# What You’ll Need:

→ Beef

01 - 2 lb beef tenderloin, trimmed
02 - Salt and freshly ground black pepper to taste
03 - 2 tablespoons vegetable oil

→ Mushroom Duxelles

04 - 1 lb cremini or button mushrooms, finely chopped
05 - 2 shallots, minced
06 - 2 cloves garlic, minced
07 - 2 tablespoons unsalted butter
08 - 2 tablespoons fresh thyme leaves, chopped
09 - Salt and pepper to taste

→ Assembly

10 - 10 slices prosciutto
11 - 2 tablespoons Dijon mustard
12 - 1 sheet puff pastry, 14 ounces, thawed if frozen
13 - 1 large egg, beaten for egg wash
14 - Flour for dusting

# Directions:

01 - Preheat oven to 425°F
02 - Season beef tenderloin with salt and pepper. Heat vegetable oil in a heavy skillet over high heat. Sear beef on all sides for approximately 2 minutes per side until deeply browned. Remove from skillet and allow to cool completely.
03 - In the same skillet, melt butter over medium heat. Add minced shallots and garlic, sauté for 1 minute. Add chopped mushrooms and thyme, season with salt and pepper, and cook until all moisture has evaporated and mixture achieves paste-like consistency, approximately 10 minutes. Cool completely.
04 - Lay plastic wrap on work surface. Arrange prosciutto slices in slightly overlapping pattern to form rectangle slightly larger than beef dimensions.
05 - Spread cooled mushroom duxelles evenly across prosciutto layer.
06 - Brush cooled beef tenderloin with Dijon mustard. Place beef in center of duxelles-covered prosciutto.
07 - Using plastic wrap as guide, roll prosciutto and mushroom layer tightly around beef into compact log. Twist plastic wrap ends to seal. Refrigerate for 20 minutes.
08 - Roll out puff pastry on floured surface to rectangle large enough to completely encase beef parcel. Unwrap beef from plastic wrap and position in center of pastry.
09 - Fold pastry edges over beef, trim excess pastry, and seal all edges. Place seam-side down on parchment-lined baking sheet.
10 - Brush pastry surface with beaten egg wash. Decorate with pastry scraps if desired. Refrigerate for 10 minutes.
11 - Bake for 40 to 45 minutes until pastry achieves golden-brown color and instant-read thermometer inserted into beef center reads 120°F for rare or 130°F for medium-rare.
12 - Remove from oven and allow beef Wellington to rest for 10 to 15 minutes before slicing and plating.

# Expert Tips:

01 -
  • The crispy pastry shatters under your knife to reveal tender beef that makes every bit of effort worth it.
  • It looks like something from a fancy restaurant but comes together in your own kitchen with patience and good ingredients.
  • Leftovers (if you're lucky enough to have any) taste incredible cold the next day with a smear of mustard.
02 -
  • If your mushroom duxelles is even slightly wet, your pastry will turn soft and lose its crispness, so cook it until it's almost dry to the touch.
  • Chilling the wrapped beef before encasing it in pastry keeps everything tight and makes the final assembly so much easier.
  • Don't skip the resting time after baking or your beef will leak juices all over the board when you slice it.
03 -
  • Score the top of the pastry lightly with a knife in a crisscross pattern before baking for a professional bakery look.
  • Save your pastry scraps and bake them alongside the Wellington for a cook's snack that's too good to waste.
  • If you really want to impress, brush the beef with a thin layer of pate before wrapping it in the duxelles for an extra layer of richness.
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