Beef Wellington is a classic centerpiece dish made with tender beef tenderloin wrapped in a layer of savory mushrooms, prosciutto, and golden puff pastry. This recipe is perfect for holidays, dinner parties, or any special occasion.
Ingredients
- 1 (16-ounce) package frozen puff pastry, thawed
- 2 medium shallots, coarsely chopped
- 2 cloves garlic, coarsely chopped
- 2 teaspoons fresh thyme leaves
- 1 pound cremini mushrooms, trimmed and halved
- 1 (2 1/2-pound) center-cut beef tenderloin roast
- 2 1/4 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 6–8 slices prosciutto (about 5 ounces)
- 1 large egg
- All-purpose flour, for dusting
- Flaky salt, for serving (optional)
Instructions
- Pulse shallots, garlic, thyme, and half the mushrooms in a food processor until finely chopped. Transfer to a bowl, then pulse the remaining mushrooms.
- Trim beef tenderloin, season with salt and pepper, and tie with kitchen twine for even thickness. Sear in hot oil until browned on all sides, then refrigerate.
- Cook mushroom mixture in butter until browned and dry. Chill in the refrigerator.
- On plastic wrap, layer prosciutto slices into a rectangle. Spread mushroom mixture evenly over prosciutto.
- Remove twine from beef, place on mushroom layer, and roll tightly using plastic wrap. Chill for 30 minutes to 8 hours.
- Preheat oven to 425ºF. Roll puff pastry into a rectangle larger than the roast. Place beef seam-side down on pastry, wrap tightly, and seal edges with egg wash.
- Place seam-side down on a parchment-lined baking sheet. Brush all over with egg wash.
- Bake 40–50 minutes until pastry is golden brown and beef reaches 105ºF internal temp for medium rare. Let rest 20 minutes.
- Slice into 1-inch pieces with a serrated knife. Sprinkle with flaky salt if desired and serve.
Serving Suggestions
Serve Beef Wellington with roasted vegetables, mashed potatoes, or a fresh green salad for an elegant holiday or dinner party meal.
