Classic Beef Wellington

Quick facts

Ingredients

• 2 lb center-cut beef tenderloin
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp neutral oil
• 2 tbsp Dijon mustard
• 1 lb mushrooms, finely chopped
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 tsp thyme leaves
• 8 thin slices prosciutto
• 1 sheet puff pastry, thawed
• 1 egg beaten with 1 tbsp water

Step-by-step method

1. Season beef. Sear in hot oil on all sides until deeply browned, then brush with Dijon and cool completely.

2. Cook mushrooms in butter with garlic and thyme until all moisture evaporates. Cool.

3. Lay prosciutto overlapping on plastic wrap, spread mushroom mixture over it, place beef on top and roll tightly. Chill 20 minutes.

4. Wrap the chilled beef package in puff pastry, seal seams and chill another 15 minutes.

5. Brush with egg wash, score decoratively and bake at 425°F for 35–40 minutes.

6. Rest 10–15 minutes before slicing. For medium-rare, aim for about 125–130°F after resting.

Tips for the best result

• Dry mushroom duxelles thoroughly to protect the pastry.
• Chill between stages so the Wellington holds its shape.
• Use a thermometer because tenderloin cooks quickly.

Storage and reheating

Refrigerate leftovers up to 3 days. Reheat uncovered in a 350°F oven.

Approximate nutrition per serving

Approximately 690 calories per serving. Nutrition is an estimate and varies with brands, portion size and substitutions.