Classic Beef Wellington Recipe with Mushrooms
Make a classic Beef Wellington recipe with mushrooms, prosciutto, Dijon, and golden puff pastry. Clear timing, chilling tips, and doneness cues help you…
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Cooking tools:
- Instant-read thermometer
- Rolling pin
- Bread knife
- Pastry brush
- Cooling rack
- Oven
- Stove
- Skillet
- Chef's knife
- Cutting board
- Plate
- Plastic wrap
- Refrigerator
Ingredients
- 1 center-cut beef tenderloin roast, about 2 1/2 lb (1.1 kg), trimmed
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons neutral oil
- 2 tablespoons Dijon mustard
- 1 lb (450 g) cremini mushrooms, finely chopped
- 2 medium shallots, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- 2 tablespoons unsalted butter
- 1/4 teaspoon kosher salt
- 6 to 8 thin slices prosciutto, about 5 oz (140 g)
- 1 sheet all-butter puff pastry, about 14 to 16 oz (400 to 450 g), thawed cold
- 1 large egg, beaten
- All-purpose flour, for dusting
- Flaky salt, for serving optional
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