Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Beef Wellington sliced to show medium-rare center
Elegant Beef Wellington for special occasions

Classic Beef Wellington

Author: Flavelo
Recipes Main Courses
The Everest of gastronomy: pink beef tenderloin coated with savory mushroom paste (duxelles), wrapped in prosciutto and crispy puff pastry. The challenge is moisture management: if the mushrooms are wet, the pastry gets soggy. Done right, it crackles when cut and stuns guests with its presentation.
🕒 Prep Time 1 hr
🍳 Cook Time 35 mins
⌛ Total Time 2 hrs
🍽️ Servings 4 servings
🔥 Calories 850 kcal
🌍 Cuisine British

Ingredients

Equipment Needed

  • Skillet
  • Plastic Wrap
  • Parchment Paper
  • Pastry Brush

Allergen Information

⚠️ Wheat (Pastry)
⚠️ Egg
⚠️ Mustard

Instructions

1 ✓

Shape the tenderloin into a cylinder, and season with salt and pepper. Quickly sear all sides in a hot skillet with a little oil (1-2 mins) to create a crust. Remove and immediately brush with mustard. Let cool.

Tip: The crust seals in juices. The mustard absorbs into the meat as it cools.
2 ✓

Make the Duxelles: Sauté the mushrooms and shallots in butter with thyme until ALL liquid evaporates and it becomes a dry paste. Let cool completely.

Tip: This is the critical point! Any remaining moisture will ruin the pastry.
3 ✓

Lay out a large piece of plastic wrap. Arrange prosciutto slices in a rectangle overlapping each other. Spread the mushroom paste evenly over the ham. Place the beef in the center.

Tip: The ham and mushrooms act as insulation.
4 ✓

Using the plastic wrap, roll the prosciutto tightly around the beef. Twist the ends like a candy wrapper and refrigerate for 20 minutes to set the shape.

Tip: Chilling helps the cylinder hold its form.
5 ✓

Unwrap the beef. Place it on the puff pastry, brush the edges with egg wash, and roll to enclose the beef. Trim excess pastry and seal the ends. Brush the entire exterior with egg wash. Chill again for 10 minutes.

Tip: Cold pastry puffs better when baked.
6 ✓

Bake at 400°F (200°C) for 30-35 minutes (or until internal temperature reaches 130°F/54°C for medium-rare). Rest for 15 minutes before slicing.

Tip: Without resting, the juices will run out.

Recipe FAQ

The bottom is soggy.
You didn't cook enough moisture out of the mushrooms, or you didn't rest the meat before baking. The prosciutto layer also helps protect the pastry.
The pastry is raw inside.
The pastry overlap was too thick on the bottom. Roll it thinner in that area.

Ingredients

  • 1.5 lb Beef Tenderloin (Center Cut, even thickness)
  • 1 sheet Puff Pastry (thawed)
  • 1 lb Mushrooms (Button or Cremini, very finely chopped)
  • 4 slice Prosciutto (or Serrano ham)
  • 2 tbsp English or Dijon Mustard
  • 1 whole Shallot (finely chopped)
  • 1 sprig Fresh Thyme
  • 1 whole Egg (for egg wash)
  • 2 tbsp Oil