Classic Beef Wellington Recipe with Mushrooms (Print version)

A classic Beef Wellington with mushroom duxelles, Dijon, prosciutto, and buttery puff pastry wrapped around tender beef.

# Ingredients:

For the beef

01 - 1 center-cut beef tenderloin roast, about 2 1/2 lb (1.1 kg), trimmed
02 - 2 teaspoons kosher salt
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons neutral oil
05 - 2 tablespoons Dijon mustard

For the mushroom duxelles

06 - 1 lb (450 g) cremini mushrooms, finely chopped
07 - 2 medium shallots, finely chopped
08 - 3 cloves garlic, minced
09 - 2 teaspoons fresh thyme leaves
10 - 2 tablespoons unsalted butter
11 - 1/4 teaspoon kosher salt

For wrapping and baking

12 - 6 to 8 thin slices prosciutto, about 5 oz (140 g)
13 - 1 sheet all-butter puff pastry, about 14 to 16 oz (400 to 450 g), thawed cold
14 - 1 large egg, beaten
15 - All-purpose flour, for dusting
16 - Flaky salt, for serving optional

# Instructions:

01 - Pat the beef dry and season with 2 teaspoons kosher salt and pepper. Heat the oil in a large skillet over medium-high heat and sear the beef on all sides, about 6-8 minutes total. Transfer to a plate, brush with Dijon mustard, and chill while you make the mushrooms.
02 - Melt the butter in the same skillet over medium heat. Add mushrooms, shallots, garlic, thyme, and 1/4 teaspoon salt. Cook, stirring often, until the mixture is dark, thick, and no longer watery, 15-20 minutes. Spread on a plate and chill until cold.
03 - Lay plastic wrap on the counter. Arrange the prosciutto in an overlapping rectangle, then spread the chilled mushroom duxelles over it. Place the beef at the bottom edge and roll tightly into a log. Twist the plastic ends and refrigerate for at least 30 minutes.
04 - Heat the oven to 425°F. Dust the counter lightly with flour and roll the puff pastry into a rectangle large enough to enclose the beef. Unwrap the beef bundle, place it on the pastry, and roll tightly. Seal the seam with egg wash and place seam-side down on a parchment-lined sheet pan.
05 - Brush the pastry all over with beaten egg. Score the top lightly if desired, without cutting through. Bake until the pastry is deep golden and the center reaches 110°F to 115°F for medium-rare, about 40-50 minutes.
06 - Rest the Wellington on the sheet pan for 15-20 minutes. Slice crosswise with a serrated knife into thick pieces and finish with flaky salt if desired.

# Good to know:

01 - Chill the wrapped beef before adding pastry for the neatest shape.
02 - Use a probe thermometer for the most reliable doneness.
03 - The mushroom duxelles must be cooked until dry to protect the pastry.

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