How to Make Classic Beef Wellington with Mushroom Duxelles

One of the most impressive dishes you can make at home is Beef Wellington. This classic centerpiece features a seared beef tenderloin coated in a savory mushroom duxelles, wrapped in prosciutto and encased in flaky puff pastry. The layers of flavor and the elegant presentation make it perfect for holidays and special occasions.

This recipe walks you through every important step so your first Beef Wellington turns out beautifully. It does require time and a few chilling steps, but much of that time is passive—perfect for opening a bottle of wine, prepping sides, or getting a head start on other dishes.

Beef Wellington is a true showstopper: tender beef wrapped in layers of mushroom duxelles and prosciutto, all encased in golden puff pastry. Because of the technique and several chilling steps, it’s a recipe that rewards patience. Read through the full instructions before starting so you know the timing and equipment needed.

Ingredients

This dish is built from five key components: beef tenderloin, dijon mustard, duxelles (a concentrated mushroom paste), prosciutto, and puff pastry. Buying frozen puff pastry from the grocery store is a convenient, reliable option that keeps this project manageable.

• Center-cut beef tenderloin – 2–3 pounds, trimmed (center-cut is preferred so the diameter is even).
• Kosher salt
• Ground black pepper
• Olive oil
• Dijon mustard
• Baby bella (crimini) mushrooms – about 1½ pounds, roughly chopped
• Shallot – roughly chopped
• Garlic cloves – roughly chopped
• Fresh thyme sprigs – leaves removed
• Unsalted butter
• Prosciutto – thin slices, about 10–12 slices
• All-purpose flour – for dusting
• Frozen puff pastry – package thawed (make sure it contains two sheets)
• Egg – beaten (for egg wash)
• Sea salt flakes – for sprinkling on top

For exact ingredient amounts and the full recipe card, see the Ingredients and Instructions sections below.

Step by step instructions

Prepare the beef tenderloin

1. Pat the tenderloin dry. Season all sides with kosher salt and ground black pepper.
2. Heat a cast-iron or heavy skillet over high heat with a thin coat of olive oil until very hot.
3. Sear the tenderloin on all sides, including the ends, until nicely browned. This takes about 2 minutes per side (roughly 10–12 minutes total depending on size).
4. Transfer the tenderloin to a cutting board and let it rest 5–10 minutes. Brush all sides, including the ends, with dijon mustard. Chill the mustard-coated tenderloin in the refrigerator while you make the duxelles.

Prepare the duxelles

Duxelles is a French mixture of finely chopped mushrooms, shallot, garlic and herbs cooked down to a concentrated paste. Properly reduced duxelles is essential so the pastry stays crisp.

1. Add the roughly chopped mushrooms, shallot, garlic and thyme leaves to a food processor. Pulse until the mixture is finely chopped but not yet a paste (you may need to work in batches).
2. Melt butter in a large skillet over medium-high heat. Add the mushroom mixture and season with kosher salt—this helps draw out moisture.
3. Cook the mixture, stirring occasionally, until all the liquid evaporates and the mushrooms form a thick, dry paste, about 25–30 minutes. Transfer to a bowl and chill for at least 30 minutes.

Wrap the tenderloin in prosciutto

1. Lay two overlapping sheets of plastic wrap on the work surface so their combined area is larger than the tenderloin.
2. Arrange prosciutto slices in two slightly overlapping rows in the center of the plastic wrap.
3. Spoon the chilled duxelles into an even layer over the prosciutto, leaving a 1-inch border to prevent overflow when wrapping.
4. Place the mustard-coated tenderloin at the bottom edge of the prosciutto layer and use the plastic wrap to roll it up tightly, tucking the prosciutto ends as you go.
5. Wrap the rolled tenderloin tightly in plastic wrap and refrigerate for about 10 minutes to firm its shape.

Wrap the tenderloin in puff pastry

1. Preheat the oven to 425°F (220°C). Lightly flour your work surface and unroll the thawed puff pastry. If using two sheets, overlap slightly and roll into a single rectangle about 4 inches wider than the tenderloin.
2. Remove the prosciutto-wrapped tenderloin from the plastic wrap and place it about 2 inches from the bottom edge of the pastry, centered left to right.
3. Whisk the egg and brush a thin layer along the top and sides of the pastry where it will seal. Reserve some egg wash for the top.
4. Roll the pastry up tightly around the tenderloin, tucking and sealing the edges. Wrap in plastic and chill for 30 minutes.
5. Unwrap and place seam-side down on a baking sheet lined with parchment. Brush with remaining egg wash, score the top with shallow diagonal lines for decoration, and sprinkle with sea salt flakes.
6. Bake 40–45 minutes, or until the pastry is deep golden and the internal temperature of the beef registers about 125°F (52°C) for medium-rare (it will rise as it rests).
7. Let rest at least 10 minutes before slicing into 1–1½ inch rounds to serve.

More beef recipes

If you enjoyed this Beef Wellington, you might also like other impressive beef preparations such as:

• The Best Sirloin Steak Marinade
• Roasted Bone-In Prime Rib
• Smoked Tri Tip
• Herb-Crusted Beef Tenderloin

Beef Wellington — Recipe Summary

Servings: 6 (1–1½ inch slices)

Prep time: 1 hour 30 minutes (includes chilling)

Cook time: 40–45 minutes

Total time: about 3 hours 25 minutes (including chilling and resting)

Author: Whitney Bond

Ingredients

• 2 pound center-cut beef tenderloin, trimmed
• 3 teaspoons kosher salt, divided
• 2 teaspoons ground black pepper
• 1 tablespoon olive oil
• 2 tablespoons dijon mustard
• 1½ pounds baby bella mushrooms, roughly chopped
• 1 shallot, roughly chopped
• 4 garlic cloves, roughly chopped
• 2 thyme sprigs, leaves removed
• 2 tablespoons unsalted butter
• 12 thin slices prosciutto
• 1 tablespoon all-purpose flour, for dusting
• 17.3 ounce package frozen puff pastry, thawed
• 1 large egg, beaten
• 1 teaspoon sea salt flakes, for sprinkling

Instructions

Beef Tenderloin

1. Season the tenderloin with 2 teaspoons kosher salt and 2 teaspoons ground black pepper on all sides.
2. Heat olive oil in a heavy skillet over high heat until shimmering. Sear the tenderloin until browned on all sides, about 2 minutes per side.
3. Transfer to a cutting board to cool 5–10 minutes, then brush with dijon mustard. Chill in the refrigerator.

Duxelles

1. Pulse mushrooms, shallot, garlic and thyme in a food processor until finely chopped.
2. Melt butter in a skillet over medium-high heat. Add the chopped mixture and 1 teaspoon salt; cook until all liquid evaporates and mixture becomes a paste (25–30 minutes).
3. Transfer to a bowl and refrigerate until cool, at least 30 minutes.

Assemble and Bake

1. Lay overlapping plastic wrap on the work surface. Arrange prosciutto slices in two overlapping rows. Spread a layer of chilled duxelles over the prosciutto, leaving a 1″ border.
2. Place the mustard-coated tenderloin on the prosciutto and roll tightly using the plastic wrap. Chill 10 minutes.
3. Preheat oven to 425°F. Roll out the thawed puff pastry to a rectangle about 4 inches wider than the tenderloin. Place the prosciutto-wrapped tenderloin near the bottom edge and brush pastry edges with egg wash.
4. Roll the pastry tightly around the tenderloin, seal edges, wrap in plastic and chill 30 minutes.
5. Place seam-side down on a baking sheet, brush with egg wash, score the top decoratively, and sprinkle with sea salt flakes. Bake 40–45 minutes until pastry is golden and internal temp reads about 125°F for medium-rare. Rest 10 minutes, then slice and serve.

Notes

• To reheat, avoid the microwave. Preheat oven to 300°F, place slices on a wire rack over a baking sheet covered loosely with foil, heat 15–20 minutes, then remove foil and bake 5 more minutes to refresh the pastry.
• Duxelles can be made up to two days ahead and chilled.
• The prepared Wellington (wrapped in pastry) can be made up to 6 hours ahead and refrigerated; if making up to 24 hours ahead, do not wrap in pastry until about an hour before baking.
• This recipe yields 6 generous slices or about 8 thinner 1-inch slices.
• Pair with a dry, medium-bodied red wine such as pinot noir, chianti, syrah, or a Bordeaux-style blend.

Nutrition Facts (approximate per serving)

Calories: 1037 kcal | Carbohydrates: 45 g | Protein: 40 g | Fat: 78 g | Saturated Fat: 27 g | Sodium: 2009 mg