How to Make Beef Wellington: Best Recipe
Imagine slicing into a golden, flaky pastry to reveal a perfectly seared, tender filet wrapped in a savory duxelles and salty prosciutto. This Beef Wellington Guide is your ticket to mastering that iconic centerpiece without the intimidation. After testing this method over a dozen times, I’ve refined every step to ensure a foolproof result that rivals any steakhouse.
PrintHow to Make Beef Wellington
Ingredients
Scale
- 3 lb beef tenderloin, center cut (all silverskin trimmed off if any)
- 4 tbsp dijon mustard
- 3 tbsp olive oil, canola oil, etc (to sear beef) (or more if needed)
- kosher salt (to taste)
- 32 oz mushrooms (white button, cremini etc)
- 4 large shallots, minced
- 4 tbsp unsalted butter
- 4 tsp dry sherry (optional)
- 2 tsp fresh garlic, minced or 5 medium sized cloves
- 5 springs fresh thyme (leaves only)
- kosher salt (to taste)
- fresh ground black pepper (to taste)
- 2 boxes puff pastry dough – approximately 17.3oz per box ((better to have extra as backup))
- 3 eggs beaten
- 14 slices prosciutto (thin, chilled)
Instructions
- Make the Mushroom Duxelles
- Prepare Beef Tenderloin (Chateaubriand)
- Prepare Prosciutto and Duxelles Layer
- Wrap Up The Tenderloin
- Prepare the Puff Pastry and Wrap the Wellington
- Bake the Beef Wellington
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