Classic Beef Wellington

Beef Wellington is the dish that makes a dinner feel like an event. Every element—the perfectly seared tenderloin, the rich mushroom duxelles, the salty whisper of prosciutto, the buttery puff pastry—plays a role. It takes effort, but the moment you slice into that golden crust is worth every minute.

Ingredients

Instructions

1. 1

   Tie the tenderloin with kitchen twine at 1-inch intervals to maintain its shape. Season very generously with salt and pepper.

2. 2

   Heat olive oil in a large skillet over high heat. Sear the beef on all sides until deeply browned, about 2 minutes per side. Transfer to a plate, remove twine, brush all over with Dijon, and refrigerate.

3. 3

   Make the duxelles: pulse mushrooms, shallots, and garlic in a food processor until very finely chopped. Melt butter in a skillet over medium-high heat. Add the mushroom mixture and thyme. Cook, stirring often, until all moisture has evaporated—about 15-20 minutes. Add sherry and cook off. Season and cool completely.

4. 4

   Lay out a large sheet of plastic wrap. Arrange the prosciutto in an overlapping rectangle big enough to wrap around the beef. Spread the cooled duxelles evenly over the prosciutto.

5. 5

   Place the beef along one edge and use the plastic wrap to roll the prosciutto and duxelles tightly around it. Twist the ends and refrigerate for 20 minutes to firm up.

6. 6

   Preheat oven to 425°F (220°C). Roll the puff pastry into a rectangle slightly larger than the beef parcel.

7. 7

   Unwrap the beef and place at the edge of the pastry. Brush the pastry edges with egg wash, then roll the beef up tightly, sealing the seam. Trim excess pastry and tuck the ends underneath.

8. 8

   Place seam-side down on a parchment-lined baking sheet. Brush all over with egg wash and score the top decoratively. Sprinkle with flaky salt.

9. 9

   Bake for 35-45 minutes, until pastry is deep golden and an instant-read thermometer in the center reads 125°F (52°C) for medium-rare.

10. 10

    Rest for 10 minutes before slicing into thick portions with a serrated knife.

Chef's Tips

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, use a microwave at 50% power or warm in a covered pan over medium-low heat until heated through. For best texture, avoid reheating more than once.

Nutrition Information