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a sliced beef wellington showing pink center and golden pastry on a wooden board in a wide horizontal shot, rosemary garnish, elegant table, warm natural light, shallow depth of field, landscape orientation

Classic Beef Wellington

Delicately wrapped in a golden puff pastry, the tender beef tenderloin is complemented by a delightful mushroom duxelles.
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 lb beef tenderloin
  • 1 lb mushrooms finely chopped
  • 6 slices prosciutto
  • 1 sheet puff pastry thawed
  • 1 egg beaten

Method
 

  1. Sear the seasoned tenderloin on all sides, then chill it.
  2. Cook the mushrooms down into a dry paste and let cool.
  3. Lay out the prosciutto, spread the mushrooms, and wrap the beef tightly.
  4. Wrap the bundle in puff pastry and seal the edges well.
  5. Brush with beaten egg and score the top.
  6. Bake at 400 degrees F for 35 to 40 minutes, then rest before slicing.

Notes

Rest 10 minutes before slicing so the juices stay put.