Beef Wellington – A Show-Stopping Classic with Tender Filet & Buttery Pastry
Tender filet mignon wrapped in savory mushroom duxelles and prosciutto, all encased in golden puff pastry — Beef Wellington is the perfect elegant centerpiece for any special meal.
Ingredients
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2–2½ lb center-cut beef tenderloin
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Salt and pepper
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2 tbsp olive oil
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2 tbsp Dijon mustard
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1 lb mushrooms
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1 shallot
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2 cloves garlic
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1 tsp fresh thyme
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6–8 slices prosciutto
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1 sheet puff pastry (thawed)
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1 egg yolk + 1 tbsp water (egg wash)
Instructions
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Season and sear beef on all sides. Rest and brush with Dijon. Chill.
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Pulse mushrooms, shallot, and garlic. Cook with thyme until dry. Cool.
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On plastic wrap, lay prosciutto. Spread duxelles. Wrap around beef. Chill.
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Wrap chilled log in puff pastry. Seal with egg wash. Chill again.
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Bake at 425°F for 40–45 minutes until golden and 125°F internal. Rest 10 minutes.
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Slice and serve with sides and sauce.
Notes
Assemble a day ahead if needed. Serve with red wine reduction or creamy horseradish sauce.