Beef Wellington (The Showstopper You Can Actually Make)

Beef Wellington has a reputation. Fancy. Hard. Only for chefs. Not true. Yes, it takes time. But step by step, you can do this. Tender beef. Mushroom duxelles. Prosciutto. Golden pastry. Holiday hero.

Ingredients

Serves 4-6.

• 1½ lb (675g) beef tenderloin center-cut
• 2 tbsp olive oil
• 1 lb (450g) mushrooms (cremini or button), finely chopped
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 2 tbsp fresh thyme leaves
• 6 slices prosciutto
• 1 sheet puff pastry (about 9×12 inches), thawed
• 2 tbsp Dijon mustard
• 1 egg, beaten (for egg wash)
• Salt and black pepper
• Flour for dusting

Step-by-Step Instructions

Step 1: Sear Beef

1. Season beef generously with salt and pepper. Heat oil in a skillet over high heat. Sear all sides until browned (2-3 minutes total). Brush with Dijon mustard. Cool completely.

Step 2: Make Duxelles

1. In the same skillet, cook mushrooms, shallots, garlic, and thyme over medium-high heat until moisture evaporates (8-10 minutes). Spread on a plate to cool.

Step 3: Wrap in Prosciutto

1. Lay prosciutto slices on plastic wrap, overlapping slightly. Spread mushroom mixture over prosciutto. Place beef in center. Roll tightly using plastic wrap. Refrigerate 30 minutes.

Step 4: Wrap in Pastry

1. Roll puff pastry on a floured surface. Unwrap beef and place in center. Fold pastry over, sealing edges. Trim excess. Brush with egg wash. Refrigerate 30 minutes.

Step 5: Bake

1. Preheat oven to 400°F (200°C). Line baking sheet with parchment.
2. Place Wellington seam-side down. Brush with more egg wash. Score decorative lines on top.
3. Bake 35-40 minutes until pastry is golden and beef reaches 125°F (52°C) for medium-rare.

Step 6: Rest & Serve

1. Rest 10 minutes. Slice into thick rounds. Serve with red wine sauce or gravy.

Summary

Prep Time: 40 min + chilling | Bake Time: 40 min | Total: 1 hour 20 min + chilling

Yield: 4-6 servings | Difficulty: Hard (but worth it)

Storage Notes

Best fresh. Leftovers fridge 3 days. Reheat in oven at 325°F for 10-15 minutes (pastry won’t be as crisp). Freeze uncooked Wellington for 3 months. Bake from frozen (add 15-20 minutes).