Beef Wellington


Prepare the ultimate Beef Wellington to impress your friends and relatives!

Beef Wellington

Servings: 6

Preparation: 15 minutes

Cooking: 2 hours 15 minutes


  • 1 trimmed centre-cut beef tenderloin
  • Kosher salt
  • Freshly ground black pepper
  • Olive oil for greasing
  • 2 tbsp. of Dijon mustard
  • 5 lb. of chopped mixed mushrooms
  • Leaves from 1 thyme sprig
  • 2 tbsp. of unsalted butter
  • 12 thin slices prosciutto
  • Flour for dusting
  • 14 oz. frozen puff pastry, thawed
  • 1 large egg, beaten
  • Flaky salt for sprinkling

How to cook: 

  1. Tie tenderloin with a kitchen twine then season generously with salt and pepper.
  2. Coat bottom of the pan with olive oil over high heat until nearly smoking then sear tenderloin until well-browned. Transfer to a plate and snip off twine. Coat all sides with mustard. Let it cool in fridge.
  3. To make duxelles, pulse mushrooms, shallots and thyme in a food processor until finely chopped.
  4. To skillet, add butter and melt over medium heat. Add mushroom mixture and cook until liquid has evaporated. Season with salt and pepper then allow to cool in fridge.
  5. Place plastic wrap down then shingle the prosciutto over the surface. Spread the duxelles evenly and thinly over the prosciutto.
  6. Place the tenderloin at the bottom of the prosciutto. Use plastic wrap to roll tightly into a log and refrigerate.
  7. Heat oven to 218°C. Roll puff pastry into a rectangle. Remove tenderloin from plastic wrap and place on the puff pastry. Tightly roll beef into pastry.
  8. Once the log is fully covered in puff pastry, wrap into a cylinder in plastic wrap then chill for 20 minutes.
  9. Remove plastic wrap, brush with egg wash and sprinkle with salt.
  10. Bake until pastry in golden for about 40 – 45 minutes. Allow to rest for 10 minutes before serving.