Beef Wellington Mushroom Pastry (Recipe for Printing)

Perfect for winter celebrations or special dinners, this comforting beef wellington features tenderloin, mushrooms, and crisp puff pastry for a satisfying main course. Save & click.

# What You Need:

→ Beef

01 - 2 to 3 pounds center-cut beef tenderloin

→ Seasonings

02 - Kosher salt, to taste
03 - Freshly ground black pepper, to taste

→ For Searing

04 - 2 tablespoons olive oil

→ Assembly

05 - 2 tablespoons Dijon mustard
06 - 12 thin slices prosciutto (about 1/4 pound)
07 - 14 ounces frozen or homemade puff pastry, thawed
08 - Flour, for dusting surface
09 - 1 large egg, beaten
10 - 1/2 teaspoon flaky sea salt (such as Maldon or fleur de sel)
11 - 1 bunch chives, finely minced

→ Duxelles

12 - 1 and 1/2 pounds mixed mushrooms (button, cremini, shiitake, or portobello), cleaned and roughly chopped
13 - 2 tablespoons salted butter
14 - 2 tablespoons olive oil
15 - 2 medium shallots, roughly chopped
16 - 2 teaspoons fresh thyme leaves (about 6 sprigs)
17 - 4 cloves garlic
18 - Kosher salt, to taste
19 - Freshly ground black pepper, to taste

# How to Make It:

01 - Preheat oven to 425°F. Pat the beef dry and season generously with kosher salt and black pepper. Heat 2 tablespoons olive oil in a large skillet over high heat. Sear the tenderloin on all sides until browned, about 2–3 minutes per side. Transfer to a tray and allow to cool.
02 - Once the beef is cool enough to handle, brush a thin layer of Dijon mustard over the entire surface of the tenderloin. Set aside.
03 - In a food processor, pulse the mushrooms, shallots, thyme leaves, and garlic until finely chopped. Heat butter and olive oil in a large sauté pan over medium-high heat. Add the mushroom mixture with a pinch of salt and pepper. Cook, stirring frequently, until the mixture releases its moisture and becomes dry, about 10–15 minutes. Remove from heat and let cool completely.
04 - Lay sheets of plastic wrap on a work surface. Arrange the prosciutto slices in a slightly overlapping layer to form a rectangle large enough to wrap around the beef. Spread the cooled duxelles over the prosciutto. Place the beef on top, then roll the prosciutto and mushrooms around the beef, using the plastic wrap to create a tight log. Twist the ends and refrigerate for 15 minutes.
05 - On a floured surface, roll out the puff pastry to a rectangle about 1/4 inch thick, large enough to fully enclose the beef. Remove the beef from the plastic wrap and place in the center of the pastry. Fold the pastry tightly over the beef, trimming any excess at the edges. Seal the seams by pinching and brushing with water. Place seam-side down on a parchment-lined baking sheet.
06 - Brush the pastry evenly with the beaten egg. Sprinkle the surface with flaky sea salt. Bake in the preheated oven for 25 minutes, or until the pastry is golden brown and the internal temperature of the beef is 120–125°F for medium-rare. Remove from the oven and let rest for 10 minutes.
07 - Slice the Beef Wellington into thick portions. Garnish with finely minced chives and serve immediately.

# Extra Tips:

01 - For optimal results, ensure the duxelles is as dry as possible to prevent the pastry from becoming soggy.

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