Description
Classic Beef Wellington made with a tender center-cut beef tenderloin wrapped in a savory mushroom duxelles and prosciutto, all encased in crispy puff pastry. This elegant dish is perfect for special occasions and impressive dinners.
Ingredients
Scale
Beef Tenderloin
- 2-3 pounds center-cut beef tenderloin trimmed of silverskin and fat, then tied with butcher’s twine at 1-inch intervals
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons dijon mustard
Duxelles
- 1 1/2 pounds mushrooms (button, cremini, shiitake, portabello, or a mix cleaned and roughly chopped)
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 2 medium shallots roughly chopped
- 2 teaspoons fresh thyme leaves (about 6 sprigs)
- 4 cloves garlic
- Kosher salt and freshly ground black pepper
Assembly
- 12 thin slices prosciutto (about ¼ pound)
- Flour for rolling out puff pastry
- 14 ounces frozen or homemade puff pastry thawed
- 1 large egg beaten
- 1/2 teaspoon flaky or coarse sea salt such as Maldon or fleur de sel
- 1 bunch finely minced chives
Instructions
- Prepare the tenderloin: Trim away silverskin and fat from the beef tenderloin if needed, then tie with butcher’s twine at 1-inch intervals. Season generously all over with about 3 teaspoons of kosher salt and freshly ground black pepper.
- Sear the tenderloin: Heat a large skillet over high heat until smoking hot, then add 2 tablespoons olive oil. Sear the tenderloin on all sides including the ends for about 2 minutes per side to achieve a nice brown crust. Avoid moving the meat until ready to flip.
- Brush with mustard: Remove the seared tenderloin from the pan, cut off the twine, and brush all sides with 2 tablespoons dijon mustard while the meat is still warm. Set aside.
- Make the duxelles: Combine half of the mushrooms, shallots, thyme leaves, and garlic in a food processor and pulse about 15 times until finely chopped. Repeat with remaining mushroom mixture.
- Cook duxelles: In the same pan used for searing, heat 2 tablespoons salted butter and 2 tablespoons olive oil over medium-high heat until melted. Add mushroom mixture, season with salt and pepper, and cook while stirring occasionally until most liquid is released and evaporated, about 8-10 minutes. Continue cooking for another 4-5 minutes to brown mushrooms. Remove from heat and let cool.
- Assemble prosciutto wrap: Lay out 12 slices prosciutto on a large piece of plastic wrap in a slightly overlapping square large enough to wrap the tenderloin. Spread the cooled duxelles evenly over prosciutto, then place tenderloin on one end.
- Roll tenderloin: Using plastic wrap, tightly roll the tenderloin in prosciutto and mushroom mixture forming a log. Tuck in ends of prosciutto as you roll. Twist plastic wrap ends closed and refrigerate for 30 minutes to help set.
- Preheat oven and prepare pastry: Preheat oven to 425°F (218°C). Lightly flour a clean surface and roll out the 14 ounces thawed puff pastry into a rectangle large enough to enclose the tenderloin. Seal edges if combining sheets.
- Wrap in puff pastry: Remove tenderloin from plastic wrap and place it in the center of the puff pastry. Roll it up, tucking ends underneath and brush the long edge seam with beaten 1 large egg to seal. Trim excess pastry if necessary.
- Bake: Place wrapped tenderloin on a parchment-lined baking sheet. Brush top with remaining beaten egg. Cut diagonal slashes about every inch down the length of the pastry to allow steam to escape. Sprinkle with 1/2 teaspoon flaky or coarse sea salt.
- Cook to medium-rare: Bake in the preheated oven for 45 minutes or until pastry is golden brown and internal temperature of tenderloin reaches 120-125°F (49-51°C) for medium rare.
- Rest and serve: Remove from oven and let rest for 10 minutes. Slice into thick slices and garnish with finely minced chives and additional flaky salt.
Notes
- Use a digital meat thermometer to monitor internal temperature for perfect doneness.
- Let the beef rest after cooking to allow juices to redistribute for a moist tenderloin.
- Prosciutto adds saltiness, so season the duxelles moderately to balance flavors.
- You can prepare the duxelles a day in advance and keep refrigerated to save time.
- Ensure puff pastry is well thawed before rolling to prevent tearing.
- Tie the beef with butcher’s twine to maintain shape during cooking; ask your butcher for assistance if unsure.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg
