Here’s Chef Ed’s Beef Wellington Recipe — a stunning, elegant centerpiece featuring perfectly cooked beef tenderloin wrapped in mushroom duxelles, prosciutto, and golden puff pastry. Ideal for holidays, date nights, or any time you want to impress.

🥩 Chef Ed’s Beef Wellington

Seared beef tenderloin, savory mushrooms, and prosciutto wrapped in flaky puff pastry and baked to perfection

🕒 Prep Time: 40 minutes

🕒 Chill Time: 30–60 minutes

🕒 Cook Time: 40–45 minutes

🍽️ Serves: 6–8

✅ Ingredients

For the Wellington:

  • 2 to 2.5 lb beef tenderloin (center-cut)
  • Salt & pepper
  • 2 tbsp olive oil
  • 2 tbsp Dijon mustard
  • ½ lb prosciutto (8–10 thin slices)
  • 1 sheet puff pastry (thawed if frozen)
  • 1 egg (beaten, for egg wash)

For the Mushroom Duxelles:

  • 1 lb mushrooms (cremini or button), finely chopped
  • 2 tbsp butter
  • 2 shallots, finely diced
  • 2 cloves garlic, minced
  • 1 tsp thyme leaves
  • Salt & pepper to taste

🔥 Instructions

1. Sear the Beef

Pat tenderloin dry and season with salt and pepper.
Sear all sides in hot olive oil over high heat until browned (2–3 minutes per side). Let cool slightly, then brush with Dijon mustard. Set aside.

2. Make the Duxelles

In a pan, melt butter. Add shallots, garlic, and mushrooms.
Cook over medium heat until mushrooms release liquid and reduce to a paste (about 10–15 minutes).
Stir in thyme, salt, and pepper. Let cool completely.

3. Assemble the Wellington

Lay out a sheet of plastic wrap. Arrange prosciutto slices in a slightly overlapping layer to match the length and width of the tenderloin.
Spread cooled duxelles over the prosciutto in an even layer.
Place tenderloin on top and tightly roll into a log using the plastic wrap. Twist ends and chill in fridge 30 minutes to 1 hour.

4. Wrap in Puff Pastry

On a floured surface, roll out puff pastry into a rectangle big enough to wrap the beef.
Unwrap the chilled beef roll and place it on the pastry.
Fold pastry over, sealing the edges. Place seam-side down on a parchment-lined baking sheet.
Brush all over with beaten egg. Optional: decorate with extra pastry cutouts.

5. Bake

Preheat oven to 400°F (200°C).
Bake for 40–45 minutes, or until the internal temp of beef is 125–130°F for medium-rare.
Let rest 10–15 minutes before slicing.

🧑‍🍳 Chef Ed’s Tips:

  • Use a meat thermometer for perfect doneness — overcooking is a crime.
  • Chill between steps for cleaner layers and better structure.
  • Make mushroom duxelles ahead to save time on the day-of.
  • For a richer crust, use all-butter puff pastry if available.

🥂 Serving Suggestions:

  • Pair with red wine sauce, Madeira reduction, or horseradish cream
  • Serve with garlic mashed potatoes or roasted baby carrots
  • A bold red wine (Cabernet, Bordeaux, or Pinot Noir) is perfect