Beef Wellington Recipe

This classic Beef Wellington combines perfectly cooked tenderloin with mushroom duxelles and prosciutto, all wrapped in flaky puff pastry for an impressive main dish.

Let me share my take on the ultimate show-stopper – Beef Wellington! After years of practicing (and yes some fails), I’ve finally mastered this gorgeous dish that looks like it’s straight from a fancy restaurant. Picture this: perfectly pink beef wrapped in mushrooms prosciutto and golden puff pastry. Trust me if I can nail this you can too!

What Makes This Special

Pure Luxury: This isn’t just dinner it’s an experience! That moment when you cut through that flaky crust reveals the perfect pink center pure magic.
Easier Than You Think: Sure it looks fancy but I’ll walk you through every step. Store-bought puff pastry is our secret weapon here!
Worth The Effort: Make this once people will beg you to make it again. Perfect for holidays special dinners or when you want to really wow someone.

Round Up These Ingredients

• Center-cut Tenderloin: 2-3 pounds ask butcher for Wellington cut
• Fresh Mushrooms: 1 pound cremini or button finely chopped
• Thin Prosciutto: 8-10 slices for wrapping
• All-butter Puff Pastry: 1 pound thawed but cold
• Smooth Dijon: 2 tablespoons for coating beef
• Fresh Thyme: 2 tablespoons chopped fine
• Large Eggs: 2 beaten for egg wash
• Coarse Salt: For seasoning beef
• Special Equipment: Meat thermometer plastic wrap

Let’s Make Magic

Start With The Beef: Pat that tenderloin dry season it really well with salt and pepper. Get your pan screaming hot sear every side until it’s gorgeous brown. This locks in all those good juices!
Mushroom Time: Chop those mushrooms super fine I use my food processor. Cook them dry no oil until all the water’s gone about 15 minutes. Season them good they’re your flavor bomb.
Assembly Line: Lay out plastic wrap like you’re getting ready to wrap a present. Layer your prosciutto spread it with those cooked mushrooms. Place your mustard-brushed beef right in the middle.
The Wrap: Use that plastic wrap to help you roll everything tight like a little beef burrito! Twist the ends this goes in the fridge gets nice and firm.
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