Description
This elegant Beef Wellington features a tender, perfectly medium-rare beef tenderloin wrapped in a rich mushroom duxelles and golden, ultra-crispy pastry. A show-stopping centerpiece that’s surprisingly approachable and unforgettable at any holiday or special-occasion dinner.
Ingredients
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1 (2–2.5 lb) beef tenderloin, trimmed
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1 tbsp olive oil
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Salt and black pepper, to taste
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1 lb mushrooms, finely chopped
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2 tbsp butter
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3 cloves garlic, minced
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2 tbsp fresh thyme, chopped
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2 tbsp Dijon mustard
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6–8 slices prosciutto
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1 sheet puff pastry (or phyllo layers if using variation)
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1 egg, beaten (for egg wash)
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Flour, for dusting
Instructions
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Preheat oven to 425°F (220°C).
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Season the beef tenderloin generously with salt and pepper.
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Heat olive oil in a skillet and sear the beef on all sides until browned. Remove and let cool.
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In the same pan, melt butter, add mushrooms, garlic, and thyme, and cook until moisture evaporates. Let cool.
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Brush the cooled tenderloin with Dijon mustard.
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Lay prosciutto slices on plastic wrap, spread the mushroom mixture on top, and place the beef in the center.
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Roll tightly and chill for 20 minutes.
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Roll out the puff pastry and wrap the chilled beef log inside, sealing edges.
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Brush with egg wash and score the top if desired.
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Bake 35–45 minutes, or until the center reaches 125°F (medium-rare).
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Rest 10 minutes before slicing and serving.
Notes
For a crispier crust, chill the wrapped beef a second time before baking.
Use a thermometer to ensure the ideal doneness.
Phyllo dough can be swapped for a lighter, ultra-crisp texture.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner / Holiday Main Course
- Method: Baking
- Cuisine: British, American
Nutrition
- Serving Size: 1 slice
- Calories: 610 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 135 mg