Beef Wellington Recipe
This Beef Wellington Recipe features tender beef tenderloin coated in a savory mushroom duxelles, wrapped in prosciutto and golden puff pastry. Elegant, rich, and perfect for special occasions or holiday celebrations.
4 Servings
Ingredients
- 1 pound thick beef tenderloin
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons extra virgin olive oil
- 2 tablespoons yellow mustard such as Coleman’s Original English Mustard
- 1 pound mushrooms finely chopped
- 4 thin slices prosciutto or Parma ham, if available
- 1 sheet puff pastry 7 to 8 ½ ounces, thawed
- 2 large egg yolks beaten
- Flaky salt for garnish
Instructions
Preheat the Oven
- Preheat the oven to 400°F (205°C) while preparing the other components.
Sear the Beef
- Season the beef tenderloin generously with salt and pepper. In a large skillet, heat the olive oil over high heat. Sear the beef on all sides until deeply browned, approximately 2 to 3 minutes per side. Avoid moving the meat until a crust forms. Remove from the pan and allow it to cool completely.
Apply the Mustard
- Once cooled, brush the beef evenly on all sides with the yellow mustard. Set aside.
Prepare the Mushroom Duxelles
- Place the finely chopped mushrooms in a food processor and pulse until very finely minced. In a skillet set over medium-high heat, cook the mushrooms for 10 to 15 minutes, stirring occasionally, until all moisture has evaporated and the mixture resembles a thick paste. Remove from heat and cool completely.
Assemble the Prosciutto Layer
- Lay a large piece of plastic wrap on a flat surface. Arrange the slices of prosciutto on the wrap so they overlap slightly, forming a rectangle large enough to wrap around the beef. Evenly spread the cooled mushroom mixture over the prosciutto layer.
Encase the Beef
- Place the mustard-coated beef in the center of the prepared prosciutto and mushroom layer. Using the plastic wrap as an aid, roll the prosciutto tightly around the beef, securing the ends. Twist the wrap to create a tight cylinder and refrigerate for 20 minutes to firm up.
Wrap in Puff Pastry
- On a lightly floured surface, roll out the puff pastry sheet to a rectangle large enough to fully enclose the beef. Remove the chilled beef roll from the wrap and place it in the center of the pastry. Brush the pastry edges with beaten egg yolk. Fold the pastry over the beef, trimming any excess dough, and seal tightly.
Glaze and Decorate
- Place the wrapped beef seam-side down on a parchment-lined baking sheet. Brush the surface with the remaining egg yolk, then use a sharp knife to score the top lightly in a decorative pattern without cutting through. Sprinkle with flaky salt. Chill for 10 minutes before baking.
Bake the Wellington
- Bake in the preheated oven for 25 to 35 minutes, or until the pastry is golden brown and crisp. For medium-rare doneness, use an instant-read thermometer to ensure an internal temperature of 125–130°F (52–54°C).
Rest and Serve
- Remove from the oven and allow the Beef Wellington to rest for 10 minutes before slicing. Serve warm, sliced into 1-inch thick portions.
Notes
To prepare a gluten-free version of this recipe, substitute the puff pastry with a certified gluten-free pastry dough or make a homemade gluten-free puff pastry using rice and tapioca flours. Verify that your mustard and prosciutto are labeled gluten-free, as some brands may include additives or cross-contamination risks. The rest of the ingredients are naturally gluten-free.