Beef Wellington

Get ready to create the most impressive dish in your culinary arsenal. This showstopping Beef Wellington combines buttery-tender beef tenderloin with earthy mushrooms and flaky golden pastry for a meal that’s pure luxury on a plate.

The magic happens when the perfectly seared beef meets a savory mushroom duxelles, all wrapped in thin prosciutto and encased in crispy puff pastry. When you cut into that golden-brown crust to reveal the perfectly pink center, you’ll understand why this classic has stood the test of time.

Ingredients

For the Beef:

• 1 pound thick beef tenderloin
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 2 tablespoons yellow mustard

For the Mushroom Duxelles:

• 1 pound mushrooms (cremini, shiitake, or mixed)
• 4 slices prosciutto or Parma ham

For Assembly:

• 1 sheet (7-8.5 ounces) puff pastry, thawed
• 2 large egg yolks, beaten
• Flaky salt for finishing

Steps

1. Preheat oven to 400°F (200°C). Season beef generously with salt and pepper. Heat 2 tablespoons oil in pan over high heat. Sear beef 2-3 minutes per side until deeply browned. Let cool completely.
2. Brush cooled beef with mustard on all sides. The mustard acts as both flavor enhancer and “glue” for the mushroom layer.
3. Process mushrooms until very finely chopped. Cook in dry pan over medium-high heat for 10-15 minutes until completely moisture-free. The mixture should be dense and dark. Cool fully.
4. Layer prosciutto on plastic wrap, overlapping slightly. Spread mushroom mixture evenly. Place beef in center and wrap tightly using plastic. Chill 20 minutes to set shape.
5. Roll pastry on floured surface to 1/8-inch thickness. Unwrap beef and place in center. Brush edges with egg wash. Fold pastry over beef, trimming excess. Chill 5-10 minutes.
6. Brush entire surface with egg wash. Score diagonal lines but don’t cut through. Sprinkle with salt. Bake 25-35 minutes until golden and internal temperature reaches 125-130°F (52-54°C) for medium-rare.

Smart Swaps

• Use phyllo dough instead of puff pastry (use 8-10 layers, brushing each with butter)
• Substitute portobello mushrooms for standard mushrooms for deeper flavor

Pro Tips

• Let meat rest at room temperature 30 minutes before searing
• Ensure mushrooms are completely dry – any moisture will make pastry soggy
• Score pastry at 45-degree angle for classic diamond pattern
• Rest 10 minutes before slicing to prevent juice loss