Beef Wellington is a classic and elegant dish that’s perfect for a special occasion. It features a tender beef fillet wrapped in a savory mushroom duxelles and encased in golden, flaky puff pastry. This recipe might take some time and care to prepare, but the impressive results are well worth the effort.


For the Beef:

  • 1 (2 to 2.5 lb) center-cut beef tenderloin, trimmed
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil

For the Mushroom Duxelles:

  • 1 lb cremini or button mushrooms, finely chopped
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh thyme, chopped
  • Salt and pepper, to taste

Additional Ingredients:

  • 2 tablespoons Dijon mustard
  • 6-8 slices of prosciutto
  • 1 package (about 17 oz) puff pastry, thawed
  • 1 large egg, beaten (for egg wash)


  1. Season the beef tenderloin generously with salt and pepper. Heat olive oil in a large skillet over high heat. Sear the beef on all sides until well-browned (about 2-3 minutes per side). Remove from heat, brush the tenderloin all over with Dijon mustard, and let it cool.
  2. For the mushroom duxelles, melt butter in a pan over medium heat. Add the minced shallots and garlic, cooking until soft. Add the chopped mushrooms, thyme, salt, and pepper. Cook, stirring frequently, until all the moisture evaporates and the mixture forms a paste. Set aside to cool.
  3. On a large piece of plastic wrap, lay out the prosciutto slices in a slightly overlapping pattern. Spread the mushroom duxelles evenly over the prosciutto. Place the cooled beef tenderloin at one end and roll it tightly in the prosciutto-mushroom layer using the plastic wrap. Twist the ends of the wrap to secure and chill in the refrigerator for 15 minutes.
  4. Preheat your oven to 400°F (200°C).
  5. On a floured surface, roll out the puff pastry into a rectangle large enough to wrap the beef. Unwrap the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry over the beef, cutting off any excess dough, and seal the edges with a fork. Brush the pastry all over with the beaten egg.
  6. Place the wrapped beef on a baking sheet, seam side down. Bake for 25-30 minutes, or until the pastry is golden brown and crisp.
  7. Let the Beef Wellington rest for 10 minutes before slicing. Serve with your choice of sides and enjoy this luxurious dish.

Nutrition Facts (per serving)

  • Calories: 700-800
  • Fat: 45g
  • Carbohydrates: 35g
  • Protein: 40g

Prep and Cooking Time

  • Prep Time: 45 minutes
  • Cooking Time: 30 minutes
  • Additional Time (cooling/resting): 25 minutes


  • Serves: 4-6

Beef Wellington is a showstopper of a dish, combining rich flavors and textures. Each slice reveals tender beef, flavorful mushroom duxelles, and crisp, buttery pastry. It’s the perfect centerpiece for a festive dinner or a special occasion.

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