Introduction
Beef Wellington is the ultimate “special occasion” dish. It looks incredibly intimidating, but it’s really just a series of simple steps. Tender filet mignon coated in savory mushroom duxelles, wrapped in salty prosciutto and flaky puff pastry—it’s a masterpiece that will earn you a standing ovation at dinner.
Why You’ll Love This Recipe
- Restaurant Quality: This is a luxury dish that tastes better than high-end steakhouses.
- Incredible Flavors: The earthy mushrooms and salty prosciutto season the beef perfectly.
- Beautiful Presentation: The golden pastry crust looks stunning on the table.
- Can Be Prepped Ahead: You can assemble the whole thing in the morning and bake it before guests arrive.
- Surprisingly Manageable: Taken step-by-step, it’s very doable for a home cook.
Ingredients
- 1 (2-3 lb) center-cut beef tenderloin roast
- Salt and black pepper
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 lb mushrooms (cremini or button), finely chopped
- 1 shallot, minced
- 6-8 slices prosciutto
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Season beef generously with salt and pepper. Sear in hot oil on all sides until browned (2-3 mins total). Remove and brush immediately with Dijon mustard. Let cool.
- Make Duxelles: Sauté mushrooms and shallot in the same pan until all moisture evaporates and it becomes a dry paste. Let cool completely.
- Lay out a large piece of plastic wrap. Arrange prosciutto slices in a rectangle. Spread mushroom mixture over prosciutto. Place beef in the center.
- Use the plastic wrap to roll the prosciutto/mushrooms tightly around the beef. Twist ends to seal. Chill for 30 minutes.
- Preheat oven to 400°F (200°C).
- Roll out puff pastry lightly. Remove beef from plastic and place on pastry. Wrap pastry around beef, sealing seams with egg wash. Trim excess.
- Brush entire pastry with egg wash. Cut small slits for vents.
- Bake for 40-45 minutes until pastry is golden and internal temp is 135°F (medium-rare).
- Rest for 10 minutes before slicing.
Tips
Ensuring the mushroom mixture is completely dry is crucial to prevent a “soggy bottom.” Chilling the meat after wrapping it helps it hold its shape perfectly.