Beef Wellington

Name: Beef Wellington
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 6 servings
Cuisine: Holiday & Seasonal
Ingredients: 2 lb center-cut beef tenderloin, trimmed; to taste Salt and freshly ground black pepper; 2 tbsp olive oil; 2 tbsp Dijon mustard; 1 lb cremini mushrooms, finely chopped; 2 shallots, minced; 2 cloves garlic, minced; 2 tbsp unsalted butter; 1/4 cup dry white wine; 8-10 thin slices prosciutto; 1 sheet all-butter puff pastry, chilled; 2 large egg yolks, beaten with 1 tbsp water; 1 tbsp fresh thyme leaves; to taste Flaky sea salt, for finishing

Beef Wellington is the ultimate showstopper holiday roast: a seared beef tenderloin wrapped in savory mushroom duxelles and prosciutto, then encased in golden puff pastry. Sliced open, it reveals a perfect medium-rare center against a dark, earthy mushroom layer — a dramatic centerpiece for Christmas or New Year's dinner.

By YumYum Editorial · Holiday & Seasonal

Prep: 45 min · Cook: 40 min · Total: 85 min · Serves 6

Ingredients

2 lb center-cut beef tenderloin, trimmed
to taste Salt and freshly ground black pepper
2 tbsp olive oil
2 tbsp Dijon mustard
1 lb cremini mushrooms, finely chopped
2 shallots, minced
2 cloves garlic, minced
2 tbsp unsalted butter
1/4 cup dry white wine
8-10 thin slices prosciutto
1 sheet all-butter puff pastry, chilled
2 large egg yolks, beaten with 1 tbsp water
1 tbsp fresh thyme leaves
to taste Flaky sea salt, for finishing

Instructions

Season the tenderloin generously with salt and pepper. Heat olive oil in a hot skillet and sear the beef on all sides, about 6-8 minutes total, until deeply browned. Remove and let cool, then brush all over with Dijon mustard.
In the same skillet, melt butter and cook shallots and garlic until soft. Add chopped mushrooms and thyme; cook over medium-high heat, stirring often, until all moisture evaporates and the mixture is a dark, paste-like duxelles, about 12-15 minutes. Deglaze with white wine and cook until dry. Season and cool completely.
Lay a large sheet of plastic wrap on the counter. Arrange the prosciutto slices in an overlapping rectangle. Spread the cooled duxelles evenly over the prosciutto.
Place the seared tenderloin in the center and use the plastic wrap to roll the prosciutto and mushrooms tightly around the beef, twisting the ends to form a firm cylinder. Chill for 20-30 minutes.
Roll out the puff pastry on a lightly floured surface. Unwrap the beef cylinder and place it in the center of the pastry. Brush the edges with egg wash, then wrap the pastry fully around the beef, trimming excess and sealing seams well. Chill again for 15-20 minutes.
Preheat oven to 425°F (220°C). Place the wrapped Wellington seam-side down on a parchment-lined baking sheet. Score the top decoratively with a sharp knife, brush all over with egg wash, and sprinkle with flaky sea salt.
Roast for 35-40 minutes, or until the pastry is deep golden brown and a meat thermometer inserted into the center reads 125°F (52°C) for medium-rare.
Rest for 10-15 minutes before slicing with a sharp serrated knife into thick rounds. Serve immediately.