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Beef Wellington

A tender beef tenderloin filet wrapped in layers of mushrooms and shallots, salty prosciutto and a buttery golden pastry crust.
4.84 from 6 votes
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Course: Main Course
Cuisine: American
Keyword: Beef Wellington
Prep Time: 1 hour
Cook Time: 1 hour
Inactive Prep Time: 30 minutes
Total Time: 2 hours 30 minutes
Calories: 3956kcal



  • 2 Tablespoons unsalted butter
  • 2 Tablespoons olive oil
  • 1 ½ pounds white button mushrooms finely chopped
  • 2 shallots peeled and finely chopped
  • 1 teaspoon rosemary fresh, finely chopped
  • salt and pepper to taste


  • 2 lb center cut beef tenderloin
  • 2 Tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 12 slices prosciutto
  • 1 teaspoon rosemary fresh, finely chopped
  • 2 Tablespoons Dijon Mustard
  • 1 Tablespoon flour for rolling puff pastry
  • 1 lb puff pastry two sheets
  • 2 eggs beaten



  • 1. In a large sauce pan, heat the oil and butter over medium heat.
  • Add mushrooms, shallots, rosemary and salt and pepper and cook for about 8 minutes or until tender.
  • If necessary, drain the mixture and press into strainer with a spatula to release all extra liquid.

To prepare the Beef

  • Tie the tenderloin in for places so it holds its cylindrical shape while cooking.
  • Drizzle with olive oil and season with salt, pepper and rosemary.
  • Heat olive oil in a heavy bottom pan over medium high heat and sear all sides of the beef tenderloin.
  • Remove from skillet and brush dijon mustard over entire tenderloin.
  • Spread out the prosciutto on plastic wrap, overlapping the edges slightly. It should be spread out enough to wrap your roast in it.
  • Spread the duxelles over the prosciutto.
  • Place the tenderloin in the center, wrapping the duxelles and prosciutto tightly around the roast.
  • Place in the refrigerator for 30 minutes to allow to set.
  • Meanwhile, on a floured surface place the two puff pastry sheets next to each other and roll out to about ¼". Be sure to roll out the seams to combine the two.
  • Remove the roast from the plastic wrap and place in the center of the puff pastry. Fold in the short edges and tightly wrap the pastry around the roast.
  • Place the roast seam side down in a baking sheet.
  • Bake at 425 degrees for 40-45 minutes or until the pastry is golden brown and beef registers at least 125 degrees. See below for full cooking chart.


  • Rare: 125-130
  • Medium Rare: 130-140
  • Medium: 140-150
  • Medium Well: 150-160
  • Well: 160-210


Calories: 3956kcal | Carbohydrates: 245g | Protein: 81g | Fat: 302g | Saturated Fat: 82g | Cholesterol: 451mg | Sodium: 3438mg | Potassium: 2960mg | Fiber: 16g | Sugar: 21g | Vitamin A: 1175IU | Vitamin C: 18mg | Calcium: 151mg | Iron: 18mg
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