Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 center-cut beef tenderloin, 2 to 2.5 lb (900 g to 1.1 kg), trimmed
- 2 tsp kosher salt + 1½ tsp black pepper (for beef)
- 2 tbsp neutral oil
- 2 tbsp Dijon mustard
- 1½ lb (680 g) cremini mushrooms, finely chopped
- 2 large shallots (about ½ cup), minced; 2 garlic cloves, minced
- 2 tsp fresh thyme leaves
- 2 tbsp unsalted butter + 1 tbsp olive oil (duxelles)
- ¼ cup (60 ml) Madeira (for duxelles)
- 8–10 thin slices prosciutto (about 4 oz/115 g)
- 1 sheet all-butter puff pastry (14 oz/397 g), chilled
- 1 egg + 1 tbsp water (egg wash)
- ¾ cup (180 ml) Madeira, 1½ cups (360 ml) beef stock, 1 tsp tomato paste, 1 tsp Dijon, 1 tsp Worcestershire, 2 tbsp cold butter (sauce)
Do This
- 1) Sear beef in hot oil until deeply browned on all sides (6–8 min). Brush with 2 tbsp Dijon; let cool while you start the duxelles.
- 2) Cook mushrooms, shallots, garlic, and thyme in butter/oil until very dry; deglaze with ¼ cup Madeira and reduce to dry again.
- 3) Shingle prosciutto on plastic wrap, spread duxelles, place beef, and roll tightly. Chill 20 minutes.
- 4) Wrap in puff pastry, seal seams, brush with egg wash. Chill 10 minutes. Preheat oven to 425°F (220°C) with a preheated baking sheet inside.
- 5) Bake 10 minutes at 425°F, then 20–25 minutes at 400°F (200°C) to 120°F (49°C) internal. Rest 10 minutes.
- 6) Make sauce: sauté shallot/garlic, add tomato paste, reduce ¾ cup Madeira by half, add 1½ cups stock, reduce to syrupy; finish with Dijon, Worcestershire, and 2 tbsp cold butter.
Why You’ll Love This Recipe
- Restaurant-level centerpiece with clear, doable steps for home cooks.
- Extra-dry mushroom duxelles and prosciutto keep the pastry crisp, never soggy.
- Temperature cues and times for perfectly rosy, medium-rare beef.
- Glossy Madeira pan sauce you can make while the Wellington bakes.
Grocery List
- Produce: Cremini mushrooms, shallots, garlic, fresh thyme, parsley (garnish, optional)
- Dairy: Unsalted butter, 1 large egg
- Pantry: Center-cut beef tenderloin, prosciutto, all-butter puff pastry, Dijon mustard, Madeira wine, beef stock (low-sodium), tomato paste, Worcestershire sauce (or soy), neutral oil, kosher salt, black pepper, cornstarch (optional)
Full Ingredients
Beef & Assembly
- 1 center-cut beef tenderloin, 2 to 2.5 lb (900 g to 1.1 kg), trimmed
- 2 tsp kosher salt
- 1½ tsp freshly ground black pepper
- 2 tbsp neutral, high-heat oil (e.g., canola, grapeseed)
- 2 tbsp Dijon mustard
- 8–10 thin slices prosciutto (about 4 oz/115 g)
- 1 sheet all-butter puff pastry (14 oz/397 g), thawed but cold
- 1 tbsp all-purpose flour, for dusting
Mushroom Duxelles
- 1½ lb (680 g) cremini or mixed mushrooms, very finely chopped
- 2 large shallots, minced (about ½ cup)
- 2 garlic cloves, minced
- 2 tsp fresh thyme leaves (or 1 tsp dried)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ¼ cup (60 ml) dry Madeira (or dry white wine/sherry)
- 1 tsp soy sauce (optional, for umami)
Egg Wash
- 1 large egg
- 1 tbsp water
- Pinch kosher salt
Madeira Pan Sauce
- 1 tbsp unsalted butter (for sautéing)
- 1 small shallot, minced (about 2 tbsp)
- 1 small garlic clove, lightly smashed
- 1 tsp tomato paste
- ¾ cup (180 ml) Madeira wine
- 1½ cups (360 ml) low-sodium beef stock
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce (or ½ tsp soy sauce)
- 2 tbsp cold unsalted butter, cubed (to finish)
- Optional: 1 tsp cornstarch mixed with 1 tbsp water (if you prefer slightly thicker sauce)
To Finish
- Flaky sea salt
- Fresh thyme sprigs or chopped parsley
Step-by-Step Instructions
Step 1: Prep and preheat
Pat the tenderloin very dry. Season all over with 2 tsp kosher salt and 1½ tsp black pepper. Place a rimmed baking sheet on the middle rack and preheat the oven to 425°F (220°C). This hot sheet helps crisp the pastry bottom.
Step 2: Sear the beef and brush with Dijon
Heat 2 tbsp neutral oil in a heavy skillet over medium-high until shimmering. Sear the tenderloin on all sides, including the ends, until deeply browned, 6–8 minutes total. Transfer to a rack. Immediately brush the hot beef with 2 tbsp Dijon to coat thinly. Let it cool while you start the duxelles.
Step 3: Make a very dry mushroom duxelles
Add 2 tbsp butter and 1 tbsp olive oil to the same skillet over medium-high heat. Stir in mushrooms and cook, stirring often, until they release their liquid and it evaporates, 8–10 minutes. Add shallots, garlic, and thyme; cook until the mixture is paste-like and dry, 5–7 minutes. Season with 1 tsp salt, ½ tsp pepper, and optional 1 tsp soy sauce. Deglaze with ¼ cup Madeira and cook until completely dry again, 2–3 minutes. Spread on a plate to cool for 5 minutes.
Step 4: Wrap in prosciutto with the duxelles
Lay a large sheet of plastic wrap on your counter. Shingle 8–10 prosciutto slices into a neat rectangle about 12 x 10 inches (30 x 25 cm). Spread the cooled duxelles in a thin, even layer over the prosciutto, leaving a 1-inch (2.5 cm) border at the far edge. Place the beef along the near edge and, using the plastic, roll it up tightly like a sushi roll. Twist the plastic ends to firm it into a cylinder. Chill 20 minutes to set.
Step 5: Encase in puff pastry and chill
On a lightly floured surface, roll the puff pastry to a rectangle about 1/8 inch thick, roughly 12 x 14 inches (30 x 36 cm). Unwrap the prosciutto-wrapped beef and place it near the lower third of the pastry. Beat 1 egg with 1 tbsp water and a pinch of salt for the egg wash. Brush the top pastry edge and side edges. Roll the pastry up around the beef, sealing the seam underneath and the ends like a gift. Trim excess pastry and use scraps for decorative leaves if you like. Place seam-side down on parchment, brush with more egg wash, and chill 10 minutes. Score a light pattern if desired, and poke two tiny steam vents near the ends.
Step 6: Bake to golden and temp the center
Slide the parchment and Wellington onto the preheated baking sheet. Bake 10 minutes at 425°F (220°C), then reduce to 400°F (200°C) and bake 20–25 minutes more until the pastry is deep golden and an instant-read thermometer inserted from the side into the center reads 120°F (49°C) for medium-rare. Transfer to a rack and rest 10 minutes (it will rise to 125–130°F / 52–54°C).
Step 7: Make the Madeira pan sauce
While the Wellington bakes, wipe out the searing skillet if needed. Melt 1 tbsp butter over medium heat. Add minced shallot and the smashed garlic clove; cook 1–2 minutes. Stir in 1 tsp tomato paste; cook 30 seconds. Pour in ¾ cup Madeira and reduce by about half, 3–4 minutes, scraping up browned bits. Add 1½ cups beef stock and simmer until reduced to about ¾ cup, 6–8 minutes. Whisk in 1 tsp Dijon and 1 tsp Worcestershire. If you want extra body, whisk in the optional cornstarch slurry and simmer 30–60 seconds. Off heat, swirl in 2 tbsp cold butter until glossy. Strain and keep warm.
Step 8: Slice and serve
Slice the Wellington into 1-inch (2.5 cm) thick pieces with a sharp serrated or slicing knife. Sprinkle with a pinch of flaky sea salt, garnish with thyme or parsley, and spoon the warm Madeira sauce around or under each slice. Serve immediately.
Pro Tips
- Dry equals crisp: cook the duxelles until no moisture remains and pat the beef dry before searing.
- Keep it cold: a quick chill after wrapping in prosciutto and pastry helps the Wellington hold shape and keeps the bottom flaky.
- Use a thermometer: pull at 120°F (49°C) for medium-rare; rest to 125–130°F (52–54°C). For medium, roast to 130°F (54°C) and rest to 135–140°F (57–60°C).
- Preheat your sheet pan: it supercharges bottom browning and prevents sogginess.
- Score lightly: shallow decorative scoring helps vent steam and avoids cutting through the pastry.
Variations
- Individual Wellingtons: Use six 6–7 oz (170–200 g) filet mignons. Bake at 400°F (200°C) for 18–22 minutes to 120°F (49°C).
- Pork-free version: Replace prosciutto with a thin savory crêpe wrapped around the duxelles and beef as a moisture barrier.
- Sauce swap: Try a Port and mushroom jus or add green peppercorns to the Madeira for a gentle bite.
Storage & Make-Ahead
Duxelles can be made up to 4 days ahead or frozen for 1 month. Sear and prosciutto-wrap the beef up to 24 hours ahead. Assemble in pastry up to 12 hours before baking; keep chilled on a parchment-lined tray. To freeze unbaked Wellington: wrap tightly in plastic and foil; freeze up to 1 month. Bake from frozen at 400°F (200°C) for 45–55 minutes, checking for 120°F (49°C) internal. Refrigerate leftovers up to 2 days; reheat on a rack at 350°F (175°C) for 12–15 minutes to re-crisp. Sauce keeps 4 days; rewarm gently.
Nutrition (per serving)
Approximate: 690 calories; 36 g protein; 41 g fat; 38 g carbohydrates; 3 g sugar; 2 g fiber; 1,100 mg sodium.
