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Slicing into Beef Wellington with wine sauce on the side
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Beef Wellington

Juicy, tender, and showstopping beef tenderloin wrapped in prosciutto slices, mushroom duxelles, and a flaky crust. The wine-infused sauce takes it over the top. Serving this beauty at your next gathering will get you rave reviews!
Course Entree, Main
Cuisine English
Prep Time 35 minutes
Cook Time 45 minutes
Fridge Time 30 minutes
Total Time 1 hour 50 minutes
Servings 8
Calories 781kcal
Author Imma

Ingredients

For the Duxelles

  • 1 pound (455g) mushrooms, roughly chopped
  • ¼ cup diced onion
  • 2 teaspoons (10g) minced garlic
  • 2 teaspoons (2g) thyme, minced
  • 2 tablespoons (28g) butter or olive oil
  • salt and pepper to taste

For the Beef

  • 2 pounds (907g) center-cut beef tenderloin
  • salt and pepper
  • ½-1 cup (118-236ml) Dijon mustard (depending on the size of the tenderloin)
  • 6-8 ounces (170-226g) thinly sliced prosciutto 
  • 12-16 ounces (340-450g) puff pastry, thawed
  • flour for dusting  
  • 1 large egg, lightly beaten (for egg wash)

Beef Wellington Sauce

  • 2 tablespoons (28g) butter or olive oil
  • small onion, sliced or chopped
  • 3 cloves garlic, peeled and smashed 
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • ½ cup (118ml) wine
  • 3 cups (710ml) beef stock
  • 1 cup (236ml) heavy cream
  • 2 tablespoons (30ml) Dijon mustard
  • salt and pepper to taste (optional)

Instructions

The Duxelles

  • Place mushrooms, onions, garlic, and thyme in a food processor and pulse until finely chopped.
  • Heat a large saucepan or saute pan over medium heat, then add butter or olive oil. 
  • Remove mushrooms from the processor and add to the saucepan. Sauté for 15-20 minutes or until most of the liquid has evaporated. Removing as much moisture as possible is essential so the bottom of the pastry doesn’t get soggy—season with salt and pepper and set aside to cool.

The Beef

  • If the tenderloin is uneven, tuck the smaller or narrow end under itself. You want the tenderloin to be even in thickness so it bakes evenly.
  • Tie the tenderloin into a log in about 6 places with kitchen twine so it keeps its shape while searing. Then, generously season the beef tenderloin with salt and pepper on all sides. 
  • Heat oil over high heat in a large oven-safe skillet. Once the oil is hot, place the tenderloin in the pan. Turn the heat down to medium-high and cook for two minutes per side or until well-seared. Transfer to a plate, let it cool slightly, and remove the twine.
  • Optionally, brush the seared tenderloin with Dijon mustard all over.
  • Lay a long plastic wrap on the board or work surface. It should be about 15 inches wide and long.
  • Carefully place the prosciutto slices on top of the plastic wrap, arrange them in an even layer, and overlap the pieces slightly. The layer should be large enough to cover the entire tenderloin.
  • Spread the mushroom mixture evenly over the prosciutto with a spatula.   
  • Lay the seared tenderloin crosswise on the duxelle. Using the plastic wrap, roll the tenderloin up and roll up the sides if necessary to completely enclose the beef. Everything should stay together so the beef tenderloin retains a rectangular shape—place in the fridge for 30 minutes to firm it up.
  • Preheat oven to 425℉ (220℃). 
  • Flour a board or clean surface. Then, roll out your puff pastry into a rectangle shape. Measure to the pastry is long enough to go all the way around the tenderloin. You may have to seal two sheets together to make it long enough, especially if using premade puff pastry.
  • Remove the beef from the fridge and carefully remove the plastic wrap. Transfer the tenderloin to the middle of the puff pastry.
  • Slowly wrap the beef in the puff pastry and cut off any extra pastry ends. Reserve for decorations if desired.
  • Cut out decorative leaves from the extra pastry. Arrange decoratively on the wrapped beef tenderloin. Place in the refrigerator and let it chill for 10-15 minutes.
  • Brush the top and sides of the pastry with egg wash, then slit the top of the wrapped beef with a knife to create vents for the steam to be released. Place it on a baking sheet.
  • Bake for 30-40 minutes until the pastry is golden brown. If the beef is browning too fast, tent with foil. Cooking times will vary depending on the thickness and preferred doneness. An instant-read thermometer will tell you when it reaches the desired temperature. Rare: 115-120°F (46-49°C), medium-rare: 120-125°F (49-52°C), medium: 130 to 135°F (54-57°C), medium-well: 140-145°F (60-63°C), well-done: 150-155°F (66-68°C). 
  • When the beef has reached the desired temperature, remove it from the oven and let it rest for 10-15 minutes before slicing. If you leave it too long without slicing, it might get soggy. Enjoy!  

Beef Wellington Sauce    

  • Heat a small pan with butter or oil. Add onions, garlic, bay leaf, and thyme, and then sauté for 1-2 minutes.
  • Pour in the wine and stock and continue cooking until sauce has reduced by about half.   
  • Remove from the heat and strain. Put the liquid mixture back into the pan and add heavy cream and mustard. Cook for a few minutes until the sauce thickens—salt and pepper to taste.   
  • Serve with Beef Wellington.

Notes

  • Cook the mushroom duxelles until all excess liquid evaporates to avoid soggy pastry.
  • Wrap the tenderloin tightly to prevent holes or gaps, resulting in a better shape and even cooking. 
  • Roll the puff pastry as thin as possible without tearing so it cooks golden brown before the beef overcooks.
  • Brush the inside of the puff pastry with an egg wash before wrapping the tenderloin to reduce the risk of sogginess.
  • An instant-read meat thermometer saves on the guesswork.
    Rare: 115-120°F (46-49°C)
    Medium-rare: 120-125°F (49-52°C)
    Medium: 130 to 135°F (54-57°C)
    Medium-well: 140-145°F (60-63°C)
    ell-done: 150-155°F (66-68°C)
  • Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition

Serving: 1slice | Calories: 781kcal | Carbohydrates: 25g | Protein: 33g | Fat: 61g | Saturated Fat: 22g | Cholesterol: 142mg | Sodium: 388mg | Potassium: 696mg | Fiber: 2g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 5mg