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Classic Beef Wellington Wrapped in Puff Pastry with Savory Mushroom Duxelles

Alright, friends, let me tell you—there’s something downright magical about biting into a perfectly cooked Beef Wellington. The first time I made this dish, I was convinced I’d accidentally whipped up a fancy French feast, but it’s actually pretty doable at home! That flaky, golden puff pastry wraps around juicy, tender beef and a deeply savory mushroom duxelles that just melts in your mouth. The smell alone will have everyone wandering into the kitchen before you even call them to the table. Ready for a show-stopping dish that feels elegant but won’t turn you into a stressed mess? Let’s dive right in, and I’ll share all my go-to tips to make it foolproof.

Quick Facts

Yield: Serves 4–6
Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes

Ingredients

For the Main Dish:

2 lb center-cut beef tenderloin (trimmed)
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
8 oz cremini mushrooms, finely chopped
2 tbsp unsalted butter
2 shallots, minced
2 cloves garlic, minced
2 tbsp dry white wine (optional)
2 tbsp fresh thyme leaves
6 slices prosciutto
1 sheet puff pastry (about 12 oz), thawed
1 large egg, beaten (for egg wash)

How I Make It

Step 1:

Season the beef tenderloin liberally with salt and pepper. Heat 2 tablespoons of olive oil in a heavy skillet over medium-high heat until shimmering. Sear the beef on all sides until beautifully browned (about 2-3 minutes per side). This seals in the juices. Transfer to a plate and let it cool completely—patience here ensures a juicy centerpiece.

Step 2:

In the same skillet, reduce heat to medium and add butter. Toss in the finely chopped mushrooms, shallots, garlic, and thyme. Cook gently, stirring frequently, until the mixture releases its moisture and then dries out—this can take roughly 10 minutes. The goal is a rich, thick mushroom duxelles without excess liquid. Splash in white wine if you like and cook until evaporated. Let cool.

Step 3:

Lay out the prosciutto slices on a sheet of plastic wrap, slightly overlapping. Spread the cooled mushroom duxelles evenly over the prosciutto. Place the beef on top and, using the plastic wrap, carefully roll the prosciutto and mushroom layer around the beef into a tight log. Twist the ends of the plastic wrap to seal it well and refrigerate for 15 minutes.

Step 4:

Preheat your oven to 400°F. Roll out the puff pastry on a floured surface to a rectangle large enough to wrap your beef log. Unwrap the beef from the plastic and place it in the center of the pastry.

Step 5:

Brush the edges of the pastry with the beaten egg. Fold the pastry around the beef, sealing all edges and trimming any excess dough. Brush the outside with egg wash. If you want, gently score the pastry with a knife for a decorative touch, but don’t cut all the way through.

Step 6:

Place the Wellington seam-side down on a baking sheet lined with parchment. Bake for 30-35 minutes until the pastry is golden brown and crisp. To check doneness, an instant-read thermometer should register about 125°F for medium-rare. Let it rest for 10 minutes before slicing.

Variations & Tips

Use a mixture of wild mushrooms like shiitake and chanterelles for a deeper flavor.
Swap prosciutto for thin slices of pâté or leave it out for a lighter option.
If the mushrooms release too much moisture, spread them on a baking sheet and broil briefly to remove extra water.
Make sure your beef is completely cool before wrapping to prevent soggy pastry.
Freeze the wrapped Beef Wellington (before baking) to prepare in advance; bake straight from the freezer adding 10 extra minutes to cook time.

How I Like to Serve It

I love serving Beef Wellington with creamy mashed potatoes and a side of roasted asparagus. If it’s a holiday feast, a glass of full-bodied red wine like Cabernet Sauvignon pairs beautifully. Don’t forget some simple pan sauce made from the searing drippings or a quick red wine reduction to elevate every bite.

Notes

Store any leftovers tightly wrapped and refrigerated for up to 3 days; reheat gently in the oven covered with foil.
For a gluten-free version, look for puff pastry made with gluten-free flour blends.

Closing: This Beef Wellington is one of those recipes that always feels special but comes together more easily than you’d expect—trust me, it’s worth every flaky, savory bite!

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