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Classic Beef Wellington with golden puff pastry, tender beef tenderloin, and mushroom duxelles filling, sliced and served on a white platter.
Jana Rae

Classic Beef Wellington

This Classic Beef Wellington is the ultimate holiday centerpiece. Beef tenderloin wrapped in mushroom duxelles and puff pastry, baked golden and elegant for Christmas or New Year’s.
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Prep Time 40 minutes
Cook Time 45 minutes
Chill time 30 minutes
Total Time 1 hour 55 minutes
Servings: 8
Course: Main Course
Cuisine: British
Calories: 600
Ingredients Method Notes

Ingredients
  

  • 2 –2.5 lb beef tenderloin center-cut, trimmed
  • 2 Tbsp olive oil
  • 2 Tbsp Dijon mustard
  • 1 lb mushrooms finely chopped
  • 2 shallots minced
  • 3 garlic cloves minced
  • 2 Tbsp butter
  • 2 Tbsp fresh thyme chopped
  • 6 –8 thin slices prosciutto optional, helps keep pastry crisp
  • 1 sheet puff pastry thawed, large enough to wrap beef
  • 1 egg beaten (for egg wash)
  • 1 tsp kosher salt
  • ½ tsp black pepper

Method
 

  1. Sear the beef: Pat tenderloin dry, season with salt and pepper. Heat olive oil in a skillet and sear beef on all sides until browned (2–3 minutes per side). Remove, brush with Dijon mustard, and let cool.
  2. Make mushroom duxelles: In the same skillet, melt butter. Add mushrooms, shallots, garlic, thyme, salt, and pepper. Cook until mixture is dry and caramelized (10–12 minutes). Cool completely.
  3. Assemble: On a sheet of plastic wrap, lay out prosciutto slices (if using), then spread mushroom mixture evenly on top. Place beef in center and roll tightly using the wrap. Chill 30 minutes.
  4. Wrap in pastry: Roll puff pastry into a rectangle. Remove beef from wrap and place in center. Fold pastry over and seal edges. Place seam-side down on a baking sheet. Score top with knife for design, brush with egg wash.
  5. Bake: Bake at 400°F (200°C) for 40–45 minutes, until pastry is golden brown and beef reaches 125°F (medium-rare).
  6. Rest & serve: Let rest 10 minutes before slicing. Serve with sauce or roasted vegetables.

Notes

  • Use high-quality beef tenderloin for best results.
  • For crisp pastry, make sure mushroom duxelles is completely dry before assembly.
  • A meat thermometer is your best friend here — aim for 125°F for medium-rare.