Classic Beef Wellington

A classic 1950s recipe, every chef should try making a beef wellington at least once. A dish with roots in the UK, America and France, it's as rich in history as it is in flavor.
  • Servings: 2-4
  • Prep Time: 20 minutes plus 30 minutes chill time
  • Cook Time: 50-55 minutes



  • 1 pound white cremini mushrooms
  • 1 shallot, coarsely chopped
  • 4 garlic cloves, coarsely chopped
  • Leaves from 2 sprigs fresh thyme
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper

Beef Tenderloin

  • 1 (1-pound) center cut beef tenderloin (filet mignon), trimmed
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons Dijon mustard 12 thin slices prosciutto
  • All-purpose flour, for rolling
  • 1 pound puff pastry, thawed if frozen
  • 1 large egg, lightly beaten


1. For the duxelles: Place the mushrooms, shallot, garlic, and thyme in a food processor and pulse until finely chopped.
2. In a large skillet, melt the butter with the olive oil over medium heat. Add the mushroom mixture and cook, stirring, for 8 to 10 minutes. Season with salt and pepper and set aside to cool.
3. For the beef tenderloin: Season the beef tenderloin with salt and pepper and coat with the mustard. Meanwhile, set out the prosciutto on a sheet of plastic wrap. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire piece of beef.
4. Place the beef on the prosciutto. Cover the beef with a layer of the duxelles. Roll up the beef, using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll the beef.
5. Roll it up tightly in plastic wrap and twist the ends to seal it completely. Refrigerate for 30 minutes to set.
6. Preheat the oven to 425°F.
7. Lightly flour a work surface. Set the puff pastry on top and roll it out to about a ¼-inch thickness. Remove the beef from the refrigerator and cut off the plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with the egg wash to seal.
8. Place the beef seam-side down on a baking sheet. Brush the top of the pastry with the egg. Bake for 40 to 45 minutes, until the pastry is golden brown and the beef registers 125°F at the center. Remove from the oven and rest before cutting into thick slices. Serve.

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