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Loading...A showstopping British classic featuring a seared beef tenderloin coated with savory mushroom duxelles and prosciutto, then wrapped in golden puff pastry. Perfect for special occasions, this elegant dish delivers tender rosy meat beneath a crisp, buttery crust.
Prep Time45 mins
Cook Time35 mins
Total Time80 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 720 kcalCalories
- 42 gFat
- 16 gSaturated Fat
- 38 gCarbs
- 2 gFiber
- 45 gProtein
- 780 mgSodium
- 750 mgPotassium
- 85 mgCalcium
- 6 mgIron
- 4 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the beef
- 800 g center-cut beef tenderloin (about 4 cm thick)
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
For the mushroom duxelles
- 400 g cremini mushrooms, finely chopped
- 2 shallots, finely minced
- 2 garlic cloves, minced
- 2 tbsp unsalted butter
- 1 tbsp fresh thyme leaves
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
For wrapping and assembly
- 8 thin slices prosciutto
- 500 g all-butter puff pastry, chilled
- 1 large egg, beaten with 1 tbsp water
- 1 tbsp all-purpose flour, for dusting
Directions
- Pat the beef tenderloin dry and season all over with salt and pepper. Heat olive oil in a heavy skillet over high heat until smoking, then sear the beef for 60-90 seconds per side until deeply browned all over. Transfer to a plate, brush with Dijon mustard, and refrigerate uncovered for at least 30 minutes.
- Meanwhile, make the duxelles: pulse the mushrooms in a food processor until finely minced. Melt butter in a skillet over medium heat, sweat the shallots and garlic for 2 minutes, then add the mushrooms and thyme. Cook, stirring frequently, for 8-10 minutes until all moisture has evaporated and the mixture is thick and paste-like. Season with salt and pepper, then spread on a plate to cool completely.
- Lay a large sheet of plastic wrap on the counter and arrange the prosciutto slices in overlapping rows to form a rectangle roughly 30×25 cm. Spread the cooled duxelles evenly over the prosciutto, leaving a 2 cm border. Place the chilled beef in the center and roll tightly using the plastic wrap to form a neat log. Twist the ends and refrigerate for 30 minutes to firm up.
- On a lightly floured surface, roll the puff pastry into a rectangle about 35×30 cm and 4 mm thick. Unwrap the beef and place it in the center of the pastry. Brush the edges with beaten egg, then fold the pastry over the beef, trimming excess and sealing the seams underneath. Tuck and crimp the ends to seal completely.
- Transfer the Wellington seam-side down to a parchment-lined baking sheet. Score the top in a decorative crosshatch pattern with a sharp knife, being careful not to cut through to the beef. Brush generously with egg wash and refrigerate for 20 minutes while preheating the oven to 220°C (425°F).
- Bake for 25-30 minutes until the pastry is deeply golden and an instant-read thermometer inserted into the center reads 52-54°C (125-130°F) for medium-rare. Transfer to a board and rest for 10 minutes before slicing into thick rounds with a sharp serrated knife.
- Serve immediately with red wine reduction sauce, roasted root vegetables, or buttered green beans for a complete British feast.
Cook’s Notes
- Use an instant-read thermometer to pull the Wellington at 52-54°C (125-130°F); carryover cooking will bring it to perfect medium-rare while resting.
- All components must be thoroughly chilled before wrapping to prevent the pastry from getting soggy or losing shape during baking.
- Spread the duxelles very thinly over the prosciutto so it forms a uniform layer rather than thick clumps.
- For best presentation, score the pastry with a sharp knife (not dragged) to create clean, defined lines that puff beautifully.
- Leftover Wellington keeps refrigerated for 2 days; reheat gently in a 160°C (320°F) oven to maintain pastry crispness.
