Classic Beef Wellington
This recipe uses Short Loin beef — specifically New York Strip (10-14 oz).
Learn more about all Short Loin cuts and cooking methods →
Prep
45 min
Cook
30 min
Total
2 hrs
Beef Wellington is the Mount Everest of home cooking — a perfectly cooked tenderloin wrapped in savory mushroom duxelles and shatteringly crisp puff pastry. It looks impossible, but with this step-by-step guide, you'll nail it.
What Ingredients Do You Need?
- 2 lbs Center-cut beef tenderloin
- 1 sheet Puff pastry, thawed
- 1 lb Cremini mushrooms, finely chopped
- 2 Shallots, minced
- 3 Garlic cloves, minced
- 1 tbsp Fresh thyme
- 2 tbsp Dijon mustard
- 8 Prosciutto slices
- for wash Egg yolk + 1 tbsp water
- to taste Salt and pepper
How Do You Make Classic Beef Wellington?
- 1
Sear tenderloin
Season and sear tenderloin on all sides in a screaming-hot skillet, about 2 minutes per side. Brush with Dijon and refrigerate.
- 2
Make duxelles
Cook mushrooms, shallots, garlic, and thyme over medium-high heat until all moisture evaporates (15-20 minutes). Season and cool completely.
- 3
Layer prosciutto
On plastic wrap, overlap prosciutto slices. Spread duxelles evenly on top.
- 4
Roll
Place seared tenderloin on edge and roll tightly using the plastic wrap. Twist ends to form a tight cylinder. Chill 30 minutes.
- 5
Wrap in pastry
Roll out puff pastry. Unwrap the beef log and place on pastry. Roll and seal edges. Brush with egg wash. Score the top decoratively.
- 6
Bake
Bake at 425°F for 25-30 minutes until pastry is deep golden and internal temp reaches 125°F for medium-rare.
- 7
Rest and slice
Rest 10 minutes. Cut into thick slices with a serrated knife.
What Are the Pro Tips for This Recipe?
- 💡 The duxelles must be completely dry — any moisture will make the pastry soggy.
- 💡 Chilling at each step is key to maintaining the cylindrical shape and preventing soggy pastry.
