Beef Wellington Steps (Printer-Friendly Layout)
Juicy beef, mushrooms, and prosciutto inside crisp, flaky pastry for a real showstopper at the table.
# Ingredients You'll Need:
→ Pastry & Finish
01 -
1 sheet of all-butter puff pastry
02 -
A bit of flour for dusting
03 -
1 big egg
04 -
Flaky salt for the top, if you like
→ Tenderloin Layer
05 -
2.5 pounds center-cut beef tenderloin, trimmed and ready
06 -
1 tablespoon of Dijon mustard
07 -
2 1/4 teaspoons salt, keep some set aside
08 -
1/2 teaspoon fresh cracked black pepper
09 -
2 tablespoons veggie oil
→ Savory Mushrooms
10 -
2 medium shallots, roughly cut
11 -
2 garlic cloves, chopped fine
12 -
2 teaspoons fresh thyme leaves
13 -
2 cups chopped cremini mushrooms
14 -
2 tablespoons plain unsalted butter
→ Prosciutto Wrap
15 -
140g chilled prosciutto slices, about 6–8 pieces
# Step-by-Step Instructions:
01 -
Toss your garlic, shallots, thyme leaves, and mushrooms in the food processor. Give it a go until it’s all finely chopped. Scoop the whole mix into a bowl.
02 -
Dry the beef with paper towels so it browns smoothly. Paint with Dijon mustard, then dust all sides with 2 teaspoons salt and black pepper. Warm vegetable oil in a big pan on medium-high. Brown the beef everywhere, roll it around for about 6–8 minutes. Pop it in the fridge to chill out.
03 -
Keep using that pan from before and melt in some butter over medium heat. Drop in your chopped mushrooms and stir a bunch. Let it cook down until it’s dry and turns golden, that’s around 8–10 minutes. Sprinkle with 1/4 teaspoon salt. Move to a plate and chill it in the fridge.
04 -
Sprinkle some flour on plastic wrap, then lay the prosciutto slices so they overlap in a rectangle. Spread that cold mushroom mash over all of the prosciutto. Put the cooled beef on top. Roll everything up tight using the plastic wrap, making sure it’s snug. Set that in the fridge for half an hour or more.
05 -
Fire up your oven to 180°C. Line a baking tray with parchment paper. Dust a bit of flour, then roll the pastry out into a rectangle big enough to fit the whole beef roll. Unwrap and plonk the beef right in the middle. Brush egg on the pastry’s edges. Fold the dough over, pinch shut, and cut off anything sticking out. Make sure the seam’s at the bottom on the tray.
06 -
Give the pastry a full brush of beaten egg and toss on flaky salt if that’s your thing. Make little shallow lines or patterns on top. Bake it right in the middle rack. You’re looking for golden color on the outside, and a center temp of 60–65°C inside the beef, about 45–50 minutes.
07 -
Pull from the oven and let it sit for 20 minutes—that’ll keep it juicy. Move it to a board, slice through with a super sharp knife, then dish it up while it’s hot.
# Extra Tips and Tricks:
01 -
Chilling the mushrooms and beef roll helps your crust turn out crispy, not soggy.
02 -
A razor-sharp knife slices through the crust best if you want tidy pieces.
03 -
This goes great with some roasted veggies or a cool green salad on the side.