Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 center-cut beef tenderloin (about 1.75 lb / 800 g), trimmed
- 2 tbsp Dijon mustard
- 1 lb (450 g) all-butter puff pastry, thawed
- 8–10 slices prosciutto (about 5 oz / 140 g)
- 1 lb (450 g) mushrooms, 2 shallots, 2 garlic cloves, 1.5 tsp fresh thyme
- 2 tbsp unsalted butter + 1 tbsp olive oil (plus more for searing)
- 1/4 cup dry Madeira, sherry, or white wine
- 1 egg + 1 tbsp milk or water (egg wash)
- For gravy: 1 cup dry red wine, 1.5 cups beef stock, 1 tsp Dijon, 1 tsp soy or Worcestershire, 1 tbsp cold butter
- For greens: 12 oz (340 g) green beans, 1 tbsp butter, 1 tsp lemon juice
- Kosher salt and black pepper
Do This
- 1. Sear seasoned beef in hot oil until browned on all sides (6–8 min); cool, then brush with Dijon.
- 2. Pulse mushrooms, shallots, and garlic; cook with butter, oil, thyme, and wine until very dry; cool.
- 3. On plastic wrap, overlap prosciutto; spread duxelles; roll beef inside tightly; chill 15–30 min.
- 4. Roll pastry to roughly 12 x 14 in (30 x 35 cm). Unwrap beef and encase in pastry; seal and egg wash.
- 5. Chill 20 min. Score pastry, egg wash again. Bake at 425°F (220°C) 10 min, then 400°F (200°C) 15–20 min to 125–130°F (52–54°C) center.
- 6. Make red-wine gravy: reduce wine with shallot, add stock, simmer to syrupy; finish with Dijon, soy, and cold butter.
- 7. Blanch green beans 3–4 min; toss with butter and lemon. Rest Wellington 10–15 min, slice, and serve with gravy and greens.
Why You’ll Love This Recipe
- Classic showstopper: crisp, bronzed pastry wrapped around rosy, tender beef.
- Foolproof, no-soggy-bottom method thanks to prosciutto and extra-dry duxelles.
- Balanced plate: rich red-wine gravy and fresh, buttery greens.
- Step-by-step guidance with exact times and temperatures for reliable results.
Grocery List
- Produce: Mushrooms, shallots, garlic, fresh thyme, green beans, lemon
- Dairy: Unsalted butter, egg, milk (or cream), puff pastry (all-butter)
- Pantry: Beef tenderloin, prosciutto, Dijon mustard, olive oil, dry wine (red + Madeira/sherry/white), beef stock, soy sauce or Worcestershire, kosher salt, black pepper
Full Ingredients
Beef Fillet
- 1 center-cut beef tenderloin (about 1.75 lb / 800 g), trimmed and patted dry
- 1.5 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tbsp high-heat oil (e.g., canola or light olive oil) for searing
- 2 tbsp Dijon mustard
Mushroom Duxelles
- 1 lb (450 g) cremini or mixed mushrooms, wiped clean
- 2 medium shallots, chopped
- 2 garlic cloves, chopped
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1.5 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1/4 cup (60 ml) dry Madeira, sherry, or white wine
- 1/2 tsp kosher salt and 1/4 tsp black pepper, to taste
Assembly & Pastry
- 8–10 slices prosciutto (about 5 oz / 140 g)
- 1 lb (450 g) all-butter puff pastry, thawed but cold
- All-purpose flour, for dusting
- 1 large egg + 1 tbsp milk or water (egg wash)
Red-Wine Gravy
- 1 tsp olive oil
- 1 small shallot, finely minced
- 1 cup (240 ml) dry red wine
- 1.5 cups (360 ml) beef stock
- 1 tsp Dijon mustard
- 1 tsp soy sauce or Worcestershire sauce
- 1 tbsp cold unsalted butter
- Kosher salt and black pepper, to taste
Simple Greens
- 12 oz (340 g) green beans, trimmed (or broccolini)
- 1 tbsp unsalted butter
- 1 tsp lemon juice
- Kosher salt, to taste
Step-by-Step Instructions
Step 1: Season and Sear the Beef
Pat the tenderloin dry. Season all over with 1.5 tsp kosher salt and 1 tsp black pepper. Heat 1 tbsp oil in a heavy skillet over medium-high until shimmering. Sear the beef on all sides, including the ends, until well browned, 6–8 minutes total. Transfer to a rack to cool 10 minutes, then brush all over with 2 tbsp Dijon. Chill briefly while you make the duxelles.
Step 2: Make the Mushroom Duxelles
In a food processor, pulse mushrooms, shallots, and garlic to a fine crumble (not a paste). Melt 2 tbsp butter with 1 tbsp oil in a wide skillet over medium heat. Add the mushroom mixture, thyme, and a pinch of salt. Cook, stirring often, until the pan looks dry and mushrooms are deeply browned, 10–12 minutes. Pour in 1/4 cup Madeira/sherry/white wine and cook until completely evaporated and the mixture is dry and spreadable, 2–3 minutes more. Season to taste, spread on a plate to cool, then chill 5 minutes.
Step 3: Wrap in Prosciutto
Lay a large sheet of plastic wrap on your counter. Overlap prosciutto slices into a rectangle slightly wider than the beef and long enough to wrap it. Spread the cooled duxelles evenly over the prosciutto. Place the beef at the near edge and use the plastic to roll it up tightly into a log. Twist the ends to secure. Chill 15–30 minutes to set the shape.
Step 4: Roll Out and Encase in Puff Pastry
On a lightly floured surface, roll the cold puff pastry to about 12 x 14 inches (30 x 35 cm). Remove the plastic from the prosciutto-wrapped beef and place it along the lower third of the pastry. Brush the edges of the pastry with egg wash. Roll the pastry over the beef to encase it, pressing to seal the seam underneath. Fold in the ends like a gift and seal. Transfer seam-side down to a parchment-lined baking sheet. Chill 20 minutes to firm up.
Step 5: Finish, Score, and Bake
Heat the oven to 425°F (220°C). Brush the pastry all over with egg wash and lightly score the surface in a crosshatch pattern without cutting through. Bake 10 minutes, then reduce to 400°F (200°C) and continue baking 15–20 minutes until the pastry is deep golden and an instant-read thermometer inserted into the center of the beef reads 120°F (49°C) for rare, 125–130°F (52–54°C) for medium-rare, or 135°F (57°C) for medium. Total time in the oven is typically 25–30 minutes for a 1.75 lb tenderloin. Transfer to a rack and rest 10–15 minutes.
Step 6: Make the Red-Wine Gravy
While the Wellington bakes (or rests), make the sauce. In a small saucepan, warm 1 tsp oil over medium heat. Add the minced shallot and cook until soft, 2–3 minutes. Pour in 1 cup red wine and simmer until reduced by half, 5–7 minutes. Add 1.5 cups beef stock and simmer until lightly syrupy, 8–10 minutes. Off the heat, whisk in 1 tsp Dijon, 1 tsp soy or Worcestershire, and 1 tbsp cold butter until glossy. Season to taste. Strain if you like a smooth sauce and keep warm.
Step 7: Cook the Greens
Bring a pot of salted water to a boil. Blanch green beans for 3–4 minutes until just tender. Drain well and toss with 1 tbsp butter, 1 tsp lemon juice, and a pinch of salt. Keep warm.
Step 8: Slice and Serve
Use a serrated knife to slice the rested Wellington into 1-inch (2.5 cm) slices. Spoon a pool of red-wine gravy on warm plates, add a slice or two of Wellington, and serve with the buttery greens. Garnish with a few thyme leaves if desired.
Pro Tips
- Make the duxelles very dry. Any moisture left in the mushrooms can steam and soften the pastry.
- Keep everything cold. Chilling after wrapping in prosciutto and again after wrapping in pastry helps the Wellington keep its shape and promotes flaky layers.
- Use all-butter puff pastry for the best flavor and browning.
- Score lightly. Shallow scoring vents steam and looks elegant without piercing to the filling.
- Check temperature early. Ovens vary—start checking 5 minutes before the earliest bake time for perfect doneness.
Variations
- Mini Wellingtons: Cut the tenderloin into 6 medallions, wrap individually, and bake 18–22 minutes at 400°F (200°C).
- Luxury touch: Spread 3–4 oz chicken liver mousse or foie gras pâté over the duxelles before rolling.
- Peppercorn sauce: Swap the red-wine gravy for a green peppercorn cream sauce made with brandy and cream.
Storage & Make-Ahead
Duxelles can be made up to 3 days ahead and refrigerated. The prosciutto-wrapped beef can be assembled up to 24 hours ahead. The fully assembled (but unbaked) Wellington can be wrapped and refrigerated up to 24 hours; egg-wash just before baking. To freeze unbaked, wrap tightly and freeze up to 1 month; thaw overnight in the refrigerator, then bake as directed (add 5–10 minutes). Leftover cooked Wellington keeps 2 days refrigerated; reheat slices at 325°F (165°C) for 15–20 minutes or in an air fryer at 350°F (175°C) for 6–8 minutes until warmed through. Gravy keeps 4 days refrigerated or 2 months frozen.
Nutrition (per serving)
Approximate: 850 calories; 38 g protein; 55 g fat; 40 g carbohydrates; 2 g fiber; 980 mg sodium. Values will vary based on brands and exact portions.
