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Beef Wellington

Beef Wellington

Juicy, tender, and showstopper BEEF WELLINGTON wrapped in prosciutto slices, mushroom duxelles, and a flaky crust then served with a wine-infused sauce. Serving this dish at your next gathering will get you raving reviews from everyone!
Course Entree, Main
Cuisine English
Prep Time 35 minutes
Cook Time 45 minutes
Fridge Time 30 minutes
Total Time 1 hour 50 minutes
Servings 7 - 8 slices
Calories 781kcal
Author Imma


For the Duxelles

  • 1 pound (453.59g) mushrooms , roughly chopped
  • ¼ cup (28.75g) medium onion , diced
  • 2 teaspoons (10g) garlic , minced
  • 2 teaspoons (2g) thyme , minced
  • 2 tablespoons (28g) butter or olive oil
  • salt and pepper

For the Beef

  • 2 pounds (907.18g) center-cut beef tenderloin
  • salt and pepper
  • ½- 1 cup (117.5g-235g) Dijon mustard (depending on your tenderloin)
  • 6-8 ounces (170.1g-226.8g) thinly sliced prosciutto 
  • 12-16 ounces (340.2g-453.6g) puff pastry , thawed
  • flour for dusting  
  • 1 large egg , lightly beaten (for egg wash)

For the 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 of fresh thyme
  • ½ cup (117.5g) wine
  • 3 cups (720ml) beef stock
  • 1 cup (240g) heavy cream
  • 2 tablespoons (30g) grainy Dijon mustard
  • salt and pepper , to taste (optional)


For the Duxelles

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

For the beef

  • If the tenderloin is uneven, tuck the smaller or narrow end of the tenderloin under itself. You want the tenderloin to be even in thickness, so it bakes evenly.   
  • Using kitchen twine, tie the tenderloin into a log, about 6 places. 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 2 minutes per side or until well-seared. Transfer to a plate, and let it cool slightly. Remove any twine from the beef.
  • Brush the seared tenderloin with Dijon mustard all over it (although this is optional).
  • Layout a long plastic wrap on the board or work surface. It should be about 15x15 inches.    
  • Carefully place the prosciutto slices on top of the plastic wrap arranging them in an even layer and overlapping the pieces slightly, it should be large enough to cover the entire tenderloin.    
  • Using a spatula spread mushroom mixture evenly on top of the prosciutto.   
  • Using the plastic wrap, roll the tenderloin up and roll up the sides, if necessary, to completely enclose the beef, so everything stays together and the beef tenderloin retains a rectangular shape. Place in the fridge for 30 minutes to keep its shape.
  • Preheat oven to 425 degrees F. 
  • Flour the board or clean surface. Then roll out your puff pastry into a rectangle shape. Measure and ensure that the pastry is long enough to go all the way around your beef. You may have to seal two sheets together to make it longer, especially if using frozen puff pastry.   
  • Remove the beef from the fridge and carefully cut out the plastic cling off the beef. Transfer the beef to the middle of the puff pastry. 
  • Slowly wrap the beef in the puff pastry, cut off any extra pastry ends. Reserve for decorations, if desired.
  • Cut decorative leaves with pastry. Arrange in a decorative way on the wrapped beef tenderloin. Let it chill for about 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 on a baking sheet.   
  • Bake for about 30 to 40 minutes until the pastry is golden brown, if beef is browning too fast tent with a foil. Cooking times would vary, depending on beef thickness and preference. It is best to use an instant-read thermometer - you want to aim for 125-130°F degrees for medium-rare.   
  • When the beef has reached its desired doneness, remove from the oven and let it rest for 10-15 minutes before slicing. If you leave it out for too long without slicing, it might result in a soggy mess. Enjoy!  

For the Beef Wellington Sauce    

  • Heat up a small pan with butter or oil. Then add onions, garlic, bay leaf, and thyme; sauté for 1 to 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 to the pan and then add heavy cream and mustard. Cook for a few minutes until sauce thickens. Salt and pepper to taste.   
  • Serve with beef wellington.


  1. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1slice of 7 | 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