Beef Wellington is a timeless classic that blends luxury and flavor in every slice. Centered around a tender beef fillet, it’s layered with earthy mushroom duxelles, salty prosciutto, and a crispy puff pastry shell. Served with a rich red wine reduction, it’s the ultimate centerpiece for any elegant meal.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 45 minsCook Time 40 minsTotal Time 1 hr 25 minsFor the Wellington
1 kg center-cut beef tenderloin
Salt and pepper, to taste
2 tbsp olive oil
2 tbsp Dijon mustard
8 oz cremini mushrooms, finely chopped
2 tbsp butter
2 cloves garlic, minced
2 tbsp shallots, finely chopped
8 slices prosciutto
1 sheet puff pastry, thawed
1 egg (for egg wash)
For the Red Wine Reduction
1 cup red wine
1 cup beef stock
1 tsp fresh thyme
1 small shallot, finely chopped
1 tbsp butter
Prepare the Beef
1
Season the tenderloin generously with salt and pepper.
Sear it in a hot skillet with olive oil until browned on all sides (2–3 minutes per side).
Let it cool slightly, then brush with Dijon mustard and chill.
Make the Mushroom Duxelles
2
In a pan, melt butter and sauté shallots and garlic until fragrant.
Add finely chopped mushrooms and cook until all moisture evaporates (about 10–12 minutes).
Season with salt and let cool.
Assemble
3
Lay out a large sheet of plastic wrap.
Arrange prosciutto slices in a slightly overlapping layer.
Spread mushroom duxelles evenly over the prosciutto.
Place the cooled beef on top and roll tightly into a log. Chill for 15 minutes.
Wrap with Puff Pastry
4
Roll out the puff pastry on a floured surface.
Unwrap the beef and place it on the pastry.
Fold the pastry around the beef, sealing the edges with egg wash.
Brush the top with more egg wash and chill for 10 minutes.
Bake
5
Preheat oven to 400°F (200°C).
Place the Wellington on a baking tray and bake for 35–40 minutes, or until golden and the internal temperature reaches 125°F (medium-rare).
Let rest for 10 minutes before slicing.
Prepare the Red Wine Reduction
6
In a saucepan, combine wine, stock, shallots, and thyme.
Reduce over medium heat until thickened, about 15–20 minutes.
Strain and whisk in butter for a glossy finish.
Suggested Pairing
7 A glass of bold Cabernet Sauvignon or Bordeaux enhances the rich flavors of the dish.
Ingredients For the Wellington
1 kg center-cut beef tenderloin
Salt and pepper, to taste
2 tbsp olive oil
2 tbsp Dijon mustard
8 oz cremini mushrooms, finely chopped
2 tbsp butter
2 cloves garlic, minced
2 tbsp shallots, finely chopped
8 slices prosciutto
1 sheet puff pastry, thawed
1 egg (for egg wash)
For the Red Wine Reduction
1 cup red wine
1 cup beef stock
1 tsp fresh thyme
1 small shallot, finely chopped
1 tbsp butter
Directions Prepare the Beef
1
Season the tenderloin generously with salt and pepper.
Sear it in a hot skillet with olive oil until browned on all sides (2–3 minutes per side).
Let it cool slightly, then brush with Dijon mustard and chill.
Make the Mushroom Duxelles
2
In a pan, melt butter and sauté shallots and garlic until fragrant.
Add finely chopped mushrooms and cook until all moisture evaporates (about 10–12 minutes).
Season with salt and let cool.
Assemble
3
Lay out a large sheet of plastic wrap.
Arrange prosciutto slices in a slightly overlapping layer.
Spread mushroom duxelles evenly over the prosciutto.
Place the cooled beef on top and roll tightly into a log. Chill for 15 minutes.
Wrap with Puff Pastry
4
Roll out the puff pastry on a floured surface.
Unwrap the beef and place it on the pastry.
Fold the pastry around the beef, sealing the edges with egg wash.
Brush the top with more egg wash and chill for 10 minutes.
Bake
5
Preheat oven to 400°F (200°C).
Place the Wellington on a baking tray and bake for 35–40 minutes, or until golden and the internal temperature reaches 125°F (medium-rare).
Let rest for 10 minutes before slicing.
Prepare the Red Wine Reduction
6
In a saucepan, combine wine, stock, shallots, and thyme.
Reduce over medium heat until thickened, about 15–20 minutes.
Strain and whisk in butter for a glossy finish.
Suggested Pairing
7 A glass of bold Cabernet Sauvignon or Bordeaux enhances the rich flavors of the dish.
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