Festive Beef Wellington (Classic Style)
🛒 Ingredients (serves 4–6)
Beef
1.5–2 lb (700–900 g) beef tenderloin (center-cut)
Salt & black pepper
2 tbsp olive oil
2 tbsp Dijon mustard
Mushroom duxelles (the flavor bomb)
1 lb (450 g) mushrooms, very finely chopped
2 cloves garlic, minced
2 tbsp butter
Fresh thyme (optional)
Wrap
8–10 slices prosciutto (or thin ham)
1 large sheet puff pastry, thawed
1 egg + 1 tbsp water (egg wash)
🔥 Steps
- Sear the beef (lock in flavor)
Pat beef dry. Season generously. Sear in hot oil on all sides (about 1–2 min per side) until nicely browned.
Let cool, then brush all over with Dijon mustard. - Make the mushroom layer (no soggy bottoms!)
Cook mushrooms + butter + garlic + thyme over medium heat until all moisture cooks off and it becomes a paste.
Cool completely. This step matters—wet mushrooms = soggy pastry. - Wrap it tight
Lay plastic wrap on the counter.
Layer prosciutto slightly overlapping → spread mushroom mix → place beef on top.
Roll it up tight like a burrito. Chill 20–30 min so it holds shape. - Pastry time
Roll out puff pastry. Unwrap beef and place in the center.
Wrap pastry around beef, seal edges underneath.
Brush with egg wash. Score lightly on top for looks. - Bake
Bake at 400°F / 200°C for 25–35 min
25 min = medium-rare
30–32 min = medium
Rest 10 minutes before slicing (don’t skip this or juices escape).
🧠 Pro Tips (your uncle will respect these)
Chill between steps = cleaner layers, better shape
Dry mushrooms fully = crispy pastry
Use a thermometer if you have one:
125°F (52°C) = medium-rare
135°F (57°C) = medium
🍽 What to Serve With It
Garlic mashed potatoes
Roasted carrots or green beans
Peppercorn or red wine sauce
Something green so it feels “balanced” 😌
If you want, tell me:
how many people you’re feeding
oven type (fan/convection or regular)
and I’ll dial this into a foolproof game plan so you can absolutely flex at dinner.