Classic Beef Wellington

Luxurious center-cut beef tenderloin coated with savory mushroom duxelles, wrapped in prosciutto and golden puff pastry – an elegant centerpiece for special occasions.

Recipe Overview

Timing

Introduction

Beef Wellington is the ultimate show-stopping dish: perfectly seared beef tenderloin brushed with Dijon mustard, layered with earthy mushroom duxelles and thin slices of prosciutto, then encased in crisp, buttery puff pastry. When sliced, it reveals a rosy pink center and delivers rich, savory flavors in every bite. This classic preparation is ideal for holidays or intimate celebrations, offering restaurant-quality elegance at home.

Ingredients

Produce

• 1½ pounds mixed mushrooms (cremini and shiitake recommended), finely chopped
• 4 large shallots, finely minced
• 4 cloves garlic, minced
• Fresh thyme leaves from 6–8 sprigs (plus extra sprigs for garnish)

Proteins

• 1 (3-pound) center-cut beef tenderloin, trimmed and tied
• 12–16 thin slices prosciutto (about 8–10 oz)

Dairy & Eggs

• 3 tablespoons unsalted butter
• 2 egg yolks (beaten with 1 tablespoon water for egg wash)

Pantry & Dry Goods

• All-butter puff pastry (2 sheets, about 17–18 oz total), thawed
• 3 tablespoons Dijon mustard
• ¼ cup dry sherry (or dry white wine)

Herbs & Spices

• Kosher salt
• Freshly ground black pepper
• Flaky sea salt (for finishing)

Oils, Vinegars & Condiments

• 2–3 tablespoons olive oil (for searing)

Equipment Needed

• Large oven-safe skillet
• Plastic wrap
• Rolling pin
• Pastry brush
• Baking sheet with parchment
• Meat thermometer

Step-by-Step Instructions

1. Preheat oven to 425°F. Season beef generously with salt and pepper. Heat oil in large skillet over high heat; sear beef on all sides until deeply browned, 8–10 minutes. Cool slightly, brush with Dijon mustard, and chill.
2. In same skillet, melt butter over medium heat. Add shallots and garlic; sauté until softened, 2–3 minutes. Add mushrooms and thyme; cook until dry and paste-like, 12–15 minutes. Add sherry; cook until evaporated. Season and cool completely.
3. On plastic wrap, overlap prosciutto into a rectangle. Spread duxelles evenly over prosciutto. Place beef in center; roll tightly into log, twisting ends to secure. Chill 30 minutes.
4. Roll out puff pastry into large rectangle. Unwrap beef; place in center and fold pastry over, sealing edges. Trim excess, crimp seams. Place seam-side down on parchment-lined sheet. Chill 30 minutes (or overnight).
5. Brush with egg wash, score lightly, and sprinkle flaky salt. Bake 40–50 minutes until golden and internal temperature reaches 125°F for medium-rare.
6. Rest 15 minutes. Slice into thick portions and serve.

Make-Ahead Notes

• Duxelles can be made 1–2 days ahead and refrigerated.
• Entire Wellington can be assembled (up to egg wash) and refrigerated overnight.

Variations & Substitutions

• Individual portions: Use 6-oz beef filets for easier serving.
• Mustard variation: Swap Dijon for English mustard or horseradish.
• Vegetarian: Substitute roasted portobello or beet “steaks.”

Serving Suggestions

Plating & Presentation

Slice into 1-inch thick rounds and fan 2–3 slices slightly overlapping on warm plates. Spoon a small pool of red wine reduction or madeira sauce beside the beef. Arrange colorful roasted vegetables (carrots, asparagus) in neat bundles. Finish with a light drizzle of good olive oil.

Garnish Ideas

• Primary garnish: Fresh thyme sprigs
• Finishing touches: Flaky sea salt, cracked black pepper
• Optional accents: Microgreens, edible gold leaf (for extra elegance), parsley chiffonade

Recommended Pairings

• Wine/Beverage: Full-bodied red wine such as Cabernet Sauvignon, Bordeaux, or Barolo
• Side Dishes: Truffled mashed potatoes, roasted root vegetables, honey-glazed carrots, green beans amandine
• Bread/Condiments: Yorkshire pudding, horseradish cream

Storage & Reheating

• Refrigerator: Up to 3 days, tightly wrapped
• Freezer: Not recommended (pastry suffers)
• Best reheating technique: Low oven (300°F) until just warmed; avoid microwave

Nutritional Information (Per Serving)

• Calories: 920
• Protein: 58g
• Carbohydrates: 38g
• Fat: 62g
• Fiber: 3g

Cost Breakdown (Estimated)

Note: Costs are approximate and based on current average retail prices in New Canaan, CT area as of January 2026. Prices may vary by store, season, and quality (conventional vs. organic/premium). Pantry staples used in small quantities are prorated.

Total Ingredient Cost: $192
Cost Per Serving: $32 (based on 6 servings)

Grocery Shopping List

Produce

• 1½ lb mixed mushrooms (cremini/shiitake)
• 4 large shallots
• 1 head garlic
• 1 bunch fresh thyme

Meat/Seafood

• 3 lb center-cut beef tenderloin (trimmed)
• 10–12 oz thinly sliced prosciutto

Dairy & Refrigerated

• Unsalted butter (at least ½ stick)
• Eggs (2 needed)

Dry Goods & Pantry

• All-butter puff pastry sheets (2)
• Dijon mustard
• Dry sherry or white wine (small bottle)

Frozen

• Puff pastry (if purchasing frozen brand)

Wine & Beverages (Optional)

• Full-bodied red wine (Cabernet Sauvignon recommended for pairing)

Personal Notes

[Space for chef’s private tips, client preferences, or adjustments]