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Beef Wellington Recipe

An elegant, prep-ahead Beef Wellington made with tender beef filet, savory mushroom duxelles, prosciutto, Dijon mustard, and flaky puff pastry, with optional truffle for an extra-luxurious finish.
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Ingredients Method Notes

Ingredients
  

For the Beef Wellington
  • 1 beef filet center-cut
  • 1 tablespoon Dijon mustard
  • 6 –8 slices prosciutto
  • 1 package puff pastry thawed
  • Olive oil or butter for searing
  • Salt and pepper, to taste
For the Mushroom Mixture
  • 1½ cups white mushrooms finely chopped
  • 6 shallots finely chopped
  • 2 garlic cloves minced
  • 1 sprig fresh thyme
  • ¼ cup white wine
  • 1 tablespoon beef broth concentrate
  • Olive oil or butter for sautéing
Optional
  • Truffle paste
  • Truffle slices

Method
 

  1. Season the beef filet with salt and pepper and sear on all sides until nicely browned.
  2. While the beef is still warm, brush it with Dijon mustard and set aside.
  3. Sauté the mushrooms, shallots, garlic, and thyme until all the moisture cooks out.
  4. Deglaze the pan with white wine, then stir in the beef broth concentrate.
  5. Add truffle paste or truffle slices, if using.
  6. Lay out the prosciutto slices and spread the mushroom mixture evenly over the top.
  7. Place the beef filet on top of the mushroom mixture and roll everything up snugly.
  8. Wrap the prosciutto-covered filet completely in the thawed puff pastry.
  9. Refrigerate at this point if preparing the Beef Wellington ahead of time.
  10. Bake at 375°F for 25–35 minutes, until the pastry is golden and flaky.
  11. Allow the Beef Wellington to rest briefly before slicing and serving.

Notes

  • Make it ahead assemble and refrigerate the Beef Wellington before baking so you can spend less time cooking when guests arrive.
  • Watch the pastry. Bake until the puff pastry is deeply golden and flaky. Oven temperatures can vary, so begin checking the Wellington toward the lower end of the baking range.