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The Ultimate Easy Beef Wellington with Classic Mushroom Duxelles

Close-up of a slice of beef wellington recipe showing medium-rare tenderloin wrapped in golden puff pastry and duxelles.
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Follow these steps to create a classic Beef Wellington featuring perfectly seared beef tenderloin wrapped in savory mushroom duxelles, prosciutto, and flaky puff pastry.

Ingredients

Scale
  • 2 lb beef tenderloin center cut, trimmed
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 pound cremini mushrooms, roughly chopped
  • 2 shallots, chopped
  • 2 sprigs fresh thyme, leaves only
  • 1/4 cup dry white wine
  • Salt and black pepper to taste
  • 12 thin slices prosciutto
  • 1 (14 ounce) package all-butter puff pastry, thawed
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Season the beef tenderloin generously with salt and pepper. Heat the olive oil in a large skillet over high heat. Sear the beef on all sides until deeply browned, about 2 minutes per side. Remove the beef and let it cool slightly. Brush the cooled beef all over with Dijon mustard.
  2. Prepare the duxelles: Pulse the mushrooms, shallots, and thyme leaves in a food processor until finely chopped. Place the mixture in the same dry skillet over medium heat. Cook, stirring often, until all the moisture has evaporated, about 10 to 15 minutes. Add the white wine and cook until evaporated. Season with salt and pepper. Spread the duxelles mixture onto a plate to cool completely.
  3. Lay a large piece of plastic wrap on your work surface. Arrange the prosciutto slices on the plastic wrap, overlapping them slightly to form a rectangle large enough to wrap the tenderloin.
  4. Spread the cooled duxelles evenly over the prosciutto layer. Place the mustard-coated beef tenderloin at one end of the prosciutto.
  5. Use the plastic wrap to tightly roll the prosciutto and duxelles around the beef. Twist the ends of the plastic wrap to secure a tight cylinder shape. Refrigerate for at least 30 minutes, or up to 24 hours, to firm up the shape.
  6. On a lightly floured surface, roll out the puff pastry into a rectangle large enough to fully enclose the beef. Remove the plastic wrap from the beef log. Place the beef log onto the pastry. Brush the edges of the pastry with the beaten egg wash.
  7. Wrap the pastry tightly around the beef, trimming any excess pastry. Seal the seams well. Place the Wellington seam-side down on a baking sheet lined with parchment paper. Brush the entire surface with the remaining egg wash. Chill for another 15 minutes.
  8. Preheat your oven to 400°F (200°C). Score the top of the pastry lightly with a sharp knife in a decorative pattern, being careful not to cut all the way through.
  9. Bake for 30 to 35 minutes for medium-rare (internal temperature of 125°F or 52°C). Check the internal temperature using a meat thermometer inserted into the thickest part.
  10. Let the Beef Wellington rest on a cutting board for 10 minutes before slicing into thick portions and serving.

Notes

  • For a perfect medium-rare, use a reliable meat thermometer. Cooking time varies based on the thickness of your tenderloin.
  • If the pastry browns too quickly during baking, loosely tent the Wellington with aluminum foil.

Nutrition

Find it online: https://flavorzine.com/beef-wellington-recipe-easy-classic/