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A slice of Beef Wellington with a golden, flaky crust revealing juicy medium-rare beef inside, served with sauce and garnished with fresh herbs.

Beef Wellington

This legendary Beef Wellington combines a perfectly cooked beef tenderloin, rich mushroom duxelles, salty prosciutto, and flaky puff pastry. Inspired by a culinary school final exam dish, this showstopper dinner impresses with minimal ingredients and just a little kitchen patience. Bonus tips from Rachel’s grandmother make it even better.
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Prep Time 40 minutes
Cook Time 30 minutes
Chill Time 35 minutes
Total Time 1 hour 45 minutes
Servings: 6
Course: Dinner, Holiday, Special Occasion
Cuisine: British, French-inspired, Modern European
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
  

🔴 For the Beef:
  • 2 lbs Beef tenderloin - Center cut trimmed
  • To taste - Salt
  • To taste Black pepper - Freshly ground
  • 1 tablespoon Olive oil - For searing
  • 2 tablespoon Dijon mustard - Brush after searing
🍄 For the Mushroom Layer (Duxelles):
  • 10 oz Button mushrooms - Finely chopped
  • 2 Shallots - Minced
  • 2 cloves Garlic - Minced
  • 1 tablespoon Butter - For sautéing
  • 1 teaspoon Fresh thyme - Or ½ teaspoon dried thyme
  • To taste Salt and pepper -Season to taste
🧈 For Assembly:
  • 6–8 slices Prosciutto - Thinly sliced overlapping layer
  • 1 sheet Puff pastry - Thawed if frozen
  • 1 Egg - Beaten for egg wash
🌿 Optional Garnish:
  • 1 tablespoon Fresh parsley - Chopped
  • ½ teaspoon Extra thyme - For serving

Equipment

  • 1 Heavy skillet (Cast iron preferred for searing)
  • 1 Sharp knife (For trimming and slicing beef)
  • 1 Cutting board (Use separate boards for beef/veg)
  • 1 Baking sheet (Lined with parchment)
  • 1 Plastic wrap (For wrapping the Wellington log)
  • 1 Meat thermometer (Essential for perfect doneness)

Method
 

  1. Season and sear the beef tenderloin, then brush with Dijon mustard.
    Seared cubes of beef in a skillet, showing a perfect brown crust on the outside, ready to be incorporated into the Wellington.
  2. Cook finely chopped mushrooms, shallots, and garlic with butter and thyme until dry.
    A sauté pan with sliced mushrooms, onions, and herbs being cooked, ready for the Beef Wellington.
  3. Wrap beef in a layer of prosciutto and mushroom mixture using plastic wrap.
    Raw beef covered with herbs and surrounded by sliced mushrooms, prepared for wrapping in pastry.
  4. Enclose the chilled beef log in puff pastry, seal edges, and brush with egg wash.
    A Beef Wellington wrapped in puff pastry, still unbaked, placed on a wooden surface.
  5. Bake until golden brown and medium-rare inside, then let rest before slicing.
    A close-up of a slice of beef Wellington showing a perfectly cooked medium-rare beef center with a golden, flaky pastry crust.

Nutrition

Serving: 250gCalories: 610kcalCarbohydrates: 26gProtein: 38gFat: 38gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 155mgSodium: 740mgPotassium: 590mgFiber: 2gSugar: 3gVitamin A: 320IUVitamin C: 3mgCalcium: 35mgIron: 4.1mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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