Classic Beef Wellington

Name: Classic Beef Wellington
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: British
Ingredients: 2 1/2 lb center-cut beef tenderloin, trimmed and tied; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp oil; 2 tbsp Dijon mustard; 1 1/2 lb cremini mushrooms; 2 tbsp butter; 2 shallots, finely chopped; 2 cloves garlic, minced; 1 tbsp fresh thyme leaves; 2 tbsp dry sherry or white wine (optional); 8 to 10 thin slices prosciutto; 1 (14 to 17 oz) package all-butter puff pastry, thawed; flour, for rolling; 1 egg beaten with 1 tbsp water, for brushing; flaky salt

A center-cut beef tenderloin coated in mustard and a savory mushroom duxelles, wrapped in prosciutto and puff pastry and baked until golden. The showstopper main for a holiday dinner.

Prep45 min

Cook45 min

Total1 hr 30 min

Serves6

What you'll need

Nonstick baking sheetsFor roasting and baking

Amazon Walmart

12-inch cast-iron skilletFor searing and oven finishes

Amazon Target Walmart

Instant-read thermometerFor knowing when meat is done

Amazon Walmart

Store links go to the same item at each retailer, checked November 9, 2026. Want to compare? See the Top 50 Kitchen gear rankings.

Ingredients

2 1/2 lb center-cut beef tenderloin, trimmed and tied

1 1/2 tsp salt

1 tsp black pepper

2 tbsp oil

2 tbsp Dijon mustard

1 1/2 lb cremini mushrooms

2 tbsp butter

2 shallots, finely chopped

2 cloves garlic, minced

1 tbsp fresh thyme leaves

2 tbsp dry sherry or white wine (optional)

8 to 10 thin slices prosciutto

1 (14 to 17 oz) package all-butter puff pastry, thawed

flour, for rolling

1 egg beaten with 1 tbsp water, for brushing

flaky salt

Steps

Season the beef all over with salt and pepper. Sear in hot oil in a large skillet until well browned on all sides, about 8 minutes total. Cool 10 minutes, remove the string and brush all over with mustard.

Pulse the mushrooms in a food processor until finely chopped. Melt the butter in the skillet and cook the mushrooms, shallots, garlic and thyme over medium-high heat, stirring, until all the moisture cooks off and the mixture is dry and paste-like, 12 to 15 minutes. Add the sherry and cook off. Season and cool completely.

Overlap the prosciutto on a large sheet of plastic wrap into a rectangle big enough to wrap the beef. Spread the duxelles over it, set the beef at one edge and roll up tightly using the plastic. Twist the ends and chill 20 minutes.

Heat the oven to 425°F. Roll the pastry on a floured surface into a rectangle large enough to enclose the beef. Unwrap the beef, set it on the pastry, brush the edges with egg and wrap, trimming excess. Place seam side down on a parchment-lined baking sheet and chill 15 minutes.

Brush with egg wash, score lightly and sprinkle with flaky salt. Bake 35 to 45 minutes, until the pastry is deep golden and the center reads 120 to 125°F for medium-rare.

Rest 10 minutes before slicing thickly with a serrated knife.

TipChilling between each step keeps the pastry cold and crisp; a warm log of beef melts the butter in puff pastry and makes the bottom soggy.