Classic Beef Wellington

# What You'll Need:

→ Beef

01 - 2 lb beef tenderloin, trimmed

02 - Salt and freshly ground black pepper to taste

03 - 2 tablespoons vegetable oil

→ Mushroom Duxelles

04 - 1 lb cremini or button mushrooms, finely chopped

05 - 2 shallots, minced

06 - 2 cloves garlic, minced

07 - 2 tablespoons unsalted butter

08 - 2 tablespoons fresh thyme leaves, chopped

09 - Salt and pepper to taste

→ Assembly

10 - 10 slices prosciutto

11 - 2 tablespoons Dijon mustard

12 - 1 sheet puff pastry, thawed if frozen

13 - 1 large egg, beaten for egg wash

14 - Flour for dusting

# How to Make It:

01 - Preheat oven to 425°F. Season beef tenderloin with salt and pepper. Heat oil in a heavy skillet over high heat and sear beef on all sides for 2 minutes per side until browned. Remove and cool completely.

02 - In the same skillet, melt butter over medium heat. Add shallots and garlic, sauté for 1 minute. Add mushrooms and thyme, season with salt and pepper, and cook until all moisture evaporates and mixture becomes paste-like, about 10 minutes. Cool completely.

03 - Lay a large sheet of plastic wrap on a work surface. Arrange prosciutto slices in slightly overlapping layer to form a rectangle just larger than the beef.

04 - Spread mushroom duxelles evenly over the prosciutto. Brush the cooled beef with Dijon mustard and place on the duxelles-covered prosciutto.

05 - Using the plastic wrap, roll prosciutto and mushrooms around the beef into a tight log. Twist ends to seal and chill for 20 minutes.

06 - Roll out puff pastry on a floured surface to a rectangle large enough to fully encase the beef. Unwrap beef from plastic and place in the center of the pastry. Fold pastry over beef, trimming excess and sealing edges.

07 - Place beef seam-side down on a parchment-lined baking sheet. Brush pastry with egg wash and decorate with pastry scraps if desired. Chill for 10 minutes.

08 - Bake for 40 to 45 minutes until pastry is golden and an instant-read thermometer inserted into beef reads 120°F for rare or 130°F for medium-rare.

09 - Remove from oven and let rest for 10 to 15 minutes before slicing. Serve with red wine sauce or simple pan jus.

# Expert Tips:

01 -

It looks like you spent all day in the kitchen, but the techniques are genuinely straightforward once you know them.
The layers of flavor—umami-rich mushrooms, salty prosciutto, tender beef—make every bite feel luxurious without any single component being difficult.
You can prepare everything ahead and just pop it in the oven, which means you're actually relaxed when your guests arrive.

02 -

The moisture from the mushrooms is your enemy—if the duxelles still contains liquid when you wrap it, that steam will make the pastry soggy and the prosciutto will lose its texture.
Chilling between steps isn't optional; it keeps the pastry from shrinking in the oven and helps everything hold its shape when you slice it.

03 -