Beef Wellington Puff Pastry (Print)

A tender beef fillet encased in mushroom duxelles, prosciutto, and golden puff pastry.

# What You Need:

→ Beef

01 - 1 center-cut beef tenderloin (2 to 2.5 lb), trimmed
02 - Salt and freshly ground black pepper, to taste
03 - 2 tbsp olive oil

→ Mushroom Duxelles

04 - 1 lb cremini or button mushrooms, finely chopped
05 - 2 tbsp unsalted butter
06 - 2 shallots, finely minced
07 - 2 cloves garlic, minced
08 - 2 tsp fresh thyme leaves, chopped
09 - Salt and black pepper, to taste

→ Assembly

10 - 8–10 thin slices prosciutto
11 - 2 tbsp Dijon mustard
12 - 1 lb puff pastry, thawed if frozen
13 - 1 egg, beaten (for egg wash)
14 - All-purpose flour, for dusting

→ Optional

15 - 1 tbsp fresh parsley, chopped (for garnish)

# How To Make It:

01 - Preheat the oven to 425°F.
02 - Season the beef tenderloin generously with salt and pepper. Heat olive oil in a heavy skillet over medium-high heat and sear the beef on all sides until browned, about 2 minutes per side. Remove from heat and allow to cool. Brush all over with Dijon mustard.
03 - Melt butter in a skillet over medium heat. Add shallots and garlic; sauté for 2 minutes. Add mushrooms, thyme, salt, and pepper. Cook, stirring frequently, until mushrooms release moisture and the mixture is dry, about 10–12 minutes. Let cool completely.
04 - Lay prosciutto slices slightly overlapping on a large sheet of plastic wrap to form a rectangle. Spread the cooled mushroom duxelles evenly over the prosciutto. Place the beef on top and tightly roll the prosciutto and duxelles around the beef using the plastic wrap. Twist ends to seal and refrigerate for 30 minutes.
05 - On a lightly floured surface, roll out the puff pastry into a rectangle large enough to encase the beef. Remove beef from plastic wrap and place in the center of the pastry. Brush edges with beaten egg. Fold pastry over beef, sealing seams and ends. Place seam-side down on a parchment-lined baking sheet.
06 - Brush the pastry with beaten egg. Optionally decorate with pastry scraps and brush decorations with egg wash as well.
07 - Bake for 40–45 minutes, until pastry is golden and an instant-read thermometer inserted into the beef center reads 120–125°F for medium-rare.
08 - Allow to rest for 10–15 minutes before slicing. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It looks like restaurant magic but tastes even better because you made it with your own hands.
  • The contrast between crispy pastry, earthy mushrooms, and tender beef feels like a celebration in every bite.
  • Once you nail it once, you'll have a signature dish that impresses without breaking a sweat.
02 -
  • If your duxelles isn't completely dry, the moisture will steam the pastry and make it soggy instead of crispy—don't rush this step, no matter how impatient you feel.
  • The beef continues cooking as it rests, so pull it out when it's about 5°F below your target temperature; the carryover heat will do the rest.
  • Room temperature ingredients make this easier to work with—warm beef will make the pastry greasy, and cold pastry will crack when you roll it.
03 -
  • Use a sharp, thin-bladed knife dipped in hot water between slices to cut through the pastry without cracking it or dragging the filling.
  • If you're nervous about the cooking time, invest in an instant-read thermometer—it takes the guesswork out and lets you pull it at exactly the right moment.

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