Classic Beef Wellington with Herbed Mushroom Duxelles & Prosciutto
Center-cut beef tenderloin coated in rich shallot-herb mushroom duxelles, wrapped in delicate prosciutto and golden all-butter puff pastry.
Classic Beef Wellington with Herbed Mushroom Duxelles & Prosciutto
Center-cut beef tenderloin coated in rich shallot-herb mushroom duxelles, wrapped in delicate prosciutto and golden all-butter puff pastry.
Ingredients
For the Beef Tenderloin
- 2 lbs center-cut beef tenderloin (chateaubriand), trimmed of silver skin and tied evenly
- 1 tbsp olive oil
- 1 tsp kosher salt and 1/2 tsp freshly cracked black pepper
- 2 tbsp Dijon mustard for brushing
For the Mushroom Duxelles
- 1.25 lbs mixed fresh mushrooms (cremini, shiitake, button), wiped clean
- 2 large shallots, finely minced
- 4 cloves garlic, minced
- 2 tbsp unsalted butter or olive oil
- 2 tbsp fresh thyme leaves, finely chopped
- 1/4 cup dry white wine
- 1/4 tsp fine sea salt
For Wrapping and Pastry
- 8-10 thin slices prosciutto di Parma
- 1 sheet all-butter puff pastry (about 14 oz), thawed according to package instructions
- 1 large egg + 1 tbsp water (egg wash)
- Flaky sea salt (such as Maldon) for finishing
Step-by-Step Instructions
Sear and Chill the Beef Tenderloin
Season the tenderloin generously with kosher salt and pepper. Heat olive oil in a heavy skillet over screaming high heat. Sear the beef for only 90 seconds on each side until browned on all surfaces. Immediately transfer to a plate, brush entirely with Dijon mustard while warm, and refrigerate for 20 minutes to halt cooking.
Prepare the Mushroom Duxelles
Pulse the mushrooms in a food processor until very finely chopped (texture of coarse breadcrumbs). Heat butter in a wide skillet over medium heat. Add shallots and garlic, cooking for 2 minutes. Add minced mushrooms, thyme, and salt. Cook for 12-15 minutes, stirring frequently, until all liquid released by mushrooms has completely evaporated and the mixture forms a thick, dry paste. Stir in white wine and simmer until dry. Cool completely.
Assemble the Prosciutto & Duxelles Wrap
Lay a large sheet of plastic cling wrap on your counter. Arrange prosciutto slices in an overlapping shingle pattern to form a rectangle large enough to encase the beef. Spread the cooled mushroom duxelles evenly over the prosciutto. Place the chilled tenderloin in the center. Using the plastic wrap, roll the prosciutto and mushroom layer tightly around the beef. Twist the wrap ends like a candy wrapper to form a tight cylinder. Chill in the fridge for 20 minutes.
Wrap in Puff Pastry
On a lightly floured surface, roll puff pastry into a rectangle about 1/4-inch thick. Unwrap the chilled beef cylinder and place it in the center of the pastry. Brush pastry edges with egg wash. Roll the pastry tightly around the beef, trimming any excessive overlap, and tuck the ends neatly underneath. Wrap tightly in plastic wrap once more and chill for 15 minutes.
Score, Egg Wash, and Bake
Preheat oven to 400°F (200°C). Place the Wellington on a parchment-lined baking sheet. Brush the entire surface with beaten egg wash. Lightly score decorative crosshatch lines on the pastry with the back of a paring knife (do not cut all the way through). Sprinkle with flaky sea salt. Bake for 35-40 minutes until pastry is deep golden brown and an instant-read thermometer inserted into the center reads 125°F (52°C) for medium-rare.
Rest and Carve
Let the Wellington rest undisturbed on a carving board for 15 minutes before slicing with a sharp serrated knife into thick portions.
Nutritional Profile (Per Serving)
1 generous slice (approx 7 oz)Dietary Substitutions
Provides a traditional non-pork moisture barrier.
Enhances earthy forest notes in the mushroom mixture.
Works well when handled gently and kept thoroughly chilled.
Storage & Reheating
Refrigeration: Store leftover slices wrapped in foil in the refrigerator for up to 3 days.
Freezing: Freezing cooked Wellington is not recommended as pastry loses crispness.
Reheating: Reheat individual slices in a 350°F (175°C) oven on a wire rack for 10-12 minutes to crisp the crust without overcooking the meat.
Classic Beef Wellington with Herbed Mushroom Duxelles & Prosciutto: FAQs
Evidence-aware answers to common questions about this topic.
Two crucial steps: first, cook down the mushroom duxelles until absolutely all liquid has evaporated. Second, wrap the beef tightly in prosciutto (or herbed crepes) which creates a protective water barrier between the meat juices and the pastry dough.