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Easy Beef Wellington

A show-stopping beef Wellington made simple: seared beef tenderloin wrapped in mushroom duxelles, prosciutto and golden puff pastry. Perfect for Christmas dinner.
Print Recipe
Prep Time 45 minutes
Cook Time 45 minutes
Chilling and resting 1 hour
Total Time 2 hours 30 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 640 kcal

Ingredients
  

Beef:

  • 2 1/2 to 3 lb center-cut beef tenderloin trimmed of silver skin
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 2 tbsp Dijon mustard

Mushroom duxelles:

  • 1 lb cremini mushrooms very finely chopped
  • 2 shallots finely chopped
  • 3 cloves garlic minced
  • 1 tbsp butter
  • 1 tsp fresh thyme leaves
  • 1/2 tsp salt

Wrapping:

  • 8 to 10 slices prosciutto thinly sliced
  • 1 sheet puff pastry from a 17.3 oz package, thawed (use both sheets if needed)
  • 1 large egg beaten with 1 tbsp water
  • flour for rolling

Instructions
 

  • Pat the beef dry and season all over with salt and pepper. Heat the oil in a large skillet over high heat. Sear the beef on all sides until deep brown, about 2 minutes per side. Brush all over with Dijon mustard and let cool.
  • For the duxelles, melt the butter in the same skillet over medium heat. Add the mushrooms, shallots, garlic, thyme and salt. Cook, stirring often, until all the liquid is gone and the mixture is dry and paste-like, 12 to 15 minutes. Cool completely.
  • Lay a large piece of plastic wrap on the counter. Overlap the prosciutto slices into a rectangle big enough to wrap the beef. Spread the duxelles evenly over the prosciutto. Place the beef at one edge and use the plastic wrap to roll it up tightly into a log. Twist the ends and chill for 30 minutes.
  • Heat the oven to 425°F (220°C). Line a baking sheet with parchment. On a floured surface, roll the puff pastry into a rectangle large enough to wrap the beef. Unwrap the beef, place it on the pastry and wrap it up, sealing the seam with egg wash. Trim extra pastry and tuck in the ends.
  • Place seam side down on the baking sheet. Brush with egg wash and lightly score the top. Chill for 15 minutes.
  • Bake for 35 to 45 minutes, until the pastry is deep golden and the center of the beef reads 120 to 125°F (49 to 52°C) for medium-rare. Rest 10 to 15 minutes before slicing into thick slices.

Notes

Doneness (pull temperature): rare 115°F (46°C), medium-rare 120 to 125°F (49 to 52°C), medium 130 to 135°F (54 to 57°C). The temperature rises about 5 degrees while resting. The USDA recommends 145°F (63°C) with a 3-minute rest.
Make ahead: Wrap the beef in duxelles and prosciutto up to 1 day ahead and keep it chilled. Wrap in pastry just before baking.
Storage: Refrigerate leftovers within 2 hours for up to 3 days.
Reheat: Warm slices at 350°F (175°C) for 10 to 15 minutes so the pastry stays crisp.
Variations: Add a thin crepe layer under the prosciutto to keep the pastry crisper, or make individual Wellingtons with filet steaks.
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