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Best Ultimate Beef Wellington Recipe

The Ultimate Beef Wellington Recipe is a classic, restaurant-quality dish made achievable at home. Featuring tender beef tenderloin, savory mushroom duxelles, prosciutto, and flaky puff pastry, this iconic recipe delivers a golden crust with a perfectly pink center for special occasions and elegant dinners.
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Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: British
Calories: 427
Ingredients Method Notes

Ingredients
  

  • 2 –3 lb center-cut beef tenderloin trimmed and tied
  • Kosher salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 1½ lb mixed mushrooms roughly chopped
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 medium shallots chopped
  • 2 tsp fresh thyme leaves
  • 4 cloves garlic
  • 12 thin slices prosciutto
  • Flour for dusting
  • 14 oz puff pastry thawed
  • 1 large egg beaten
  • ½ tsp flaky sea salt
  • Fresh chives minced

Method
 

  1. Season beef generously with salt and pepper.
  2. Sear beef in hot olive oil on all sides until browned. Remove twine.
  3. Brush warm beef with Dijon mustard and set aside.
  4. Pulse mushrooms, shallots, garlic, and thyme in a food processor.
  5. Cook mushroom mixture in butter and olive oil until completely dry.
  6. Lay prosciutto on plastic wrap, spread cooled duxelles evenly on top.
  7. Place beef on prosciutto and roll tightly; refrigerate 30 minutes.
  8. Preheat oven to 425°F (218°C).
  9. Roll out puff pastry, unwrap beef, and wrap tightly with pastry.
  10. Seal edges with egg wash and place seam-side down on baking sheet.
  11. Brush with egg wash, score pastry, and sprinkle with flaky salt.
  12. Bake 40–45 minutes until golden and internal temp reaches 120–125°F.
  13. Rest 10 minutes, slice, garnish with chives, and serve.

Notes

Ensure mushroom duxelles are fully cooked and dry to prevent soggy pastry. Always rest the Wellington before slicing for clean presentation.