Entree: United Kingdom – England – Beef Wellington (Beef tenderloin wrapped in duxelles, pâté, and puff pastry)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 40 min

Additional 35 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 center-cut beef tenderloin (filet), approx. 2 lb (900 g) total
- 6 oz (170 g) prosciutto, thinly sliced
- 8 oz (225 g) cremini or button mushrooms, finely chopped
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1 small shallot, finely diced
- 1 tbsp (15 ml) Dijon mustard
- 1 sheet (about 10 oz (280 g)) puff pastry, thawed if frozen
- 1 large egg, approx. 2 oz (57 g), beaten (for egg wash)
- 1/2 cup (120 ml) dry white wine or dry sherry
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper

Show original ingredient measurements

- 1 center-cut beef tenderloin (filet), approx. 2 lb (900 g) total
- 6 oz (170 g) prosciutto, thinly sliced
- 8 oz (225 g) cremini or button mushrooms, finely chopped
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1 small shallot, finely diced
- 1 tbsp (15 ml) Dijon mustard
- 1 sheet (about 10 oz/280 g) puff pastry, thawed if frozen
- 1 large egg, approx. 2 oz (57 g), beaten (for egg wash)
- 1/2 cup (120 ml) dry white wine or dry sherry
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper

Instructions

1. Season beef all over with salt and pepper. Heat 1 tbsp (15 ml) oil in a heavy skillet over high heat and sear beef 1–2 minutes per side until browned; cool slightly and brush all over with Dijon mustard.
2. Make duxelles: in a food processor pulse mushrooms to a coarse paste. In the same skillet, heat 2 tbsp (28 g) butter and remaining 1 tbsp (15 ml) oil over medium heat; add shallot and cook until soft, add mushroom paste and cook until moisture evaporates, deglaze with wine and cook until dry. Season and cool.
3. Lay a sheet of plastic wrap, arrange prosciutto slices overlapping to form a rectangle. Spread cooled duxelles over prosciutto. Place mustard-coated beef on duxelles and use plastic wrap to roll prosciutto tightly around beef; chill 15–20 minutes to set.
4. Roll out puff pastry to large enough sheet to enclose beef. Unwrap beef from plastic and place in center of pastry. Brush pastry edges with beaten egg, fold to seal completely, trimming excess. Brush outside with egg wash and chill 10 minutes.
5. Preheat oven to 400°F (200°C). Transfer wrapped beef to a baking sheet seam-side down; brush again with egg wash. Make a couple small slits for steam. Bake 25–35 minutes for medium-rare (internal 125–130°F / 52–54°C), longer for more done.
6. Rest 10–15 minutes before slicing. Serve slices with pan sauce or reduced beef jus.