Print

Beef Wellington – A Classic Holiday Showstopper

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A tender beef tenderloin wrapped in mushroom duxelles, prosciutto, and golden puff pastry—perfect for holidays or gourmet dinners.

Ingredients

Scale

  • 2–2.5 lb center-cut beef tenderloin

  • Salt and pepper

  • 2 tbsp olive oil

  • 1 lb mushrooms (cremini or button)

  • 2 shallots

  • 2 garlic cloves

  • 1 tsp fresh thyme

  • 2 tbsp butter

  • 10–12 slices prosciutto

  • 1 sheet puff pastry, thawed

  • 1 egg yolk + 1 tbsp water (egg wash)

Instructions

  • Season and sear beef on all sides. Cool completely.

  • Make duxelles: finely chop mushrooms, shallots, and garlic. Cook with butter and thyme until dry. Cool.

  • On plastic wrap, layer prosciutto, then spread duxelles.

  • Place beef on top, roll tightly into a log. Chill 30–60 minutes.

  • Roll out puff pastry. Unwrap beef and place in center. Wrap in pastry and seal edges.

  • Brush with egg wash. Chill 20 minutes.

  • Bake at 400°F for 35–40 minutes to desired doneness. Rest 10 minutes.

  • Slice and serve with sides and sauce.

Notes

Chill between each step for best results. Use a meat thermometer to avoid overcooking.

Find it online: https://savoryproteinstudio.com/beef-wellington-a-classic-holiday-showstopper/