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Easy Beef Wellington for a Cozy Thanksgiving

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A foolproof Beef Wellington recipe inspired by a beloved Portland bistro, featuring tender beef tenderloin, rich mushroom duxelles, and flaky puff pastry. Perfect for Thanksgiving or any special occasion.

Ingredients

Scale
  • 2-pound beef tenderloin, center-cut
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 2 tablespoons Dijon mustard
  • 1 pound cremini mushrooms, finely chopped
  • 2 large shallots, minced
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons Madeira wine (or dry sherry)
  • 1 teaspoon fresh thyme leaves
  • Salt and pepper to taste
  • 1 sheet frozen puff pastry, thawed
  • 8 thin slices prosciutto
  • 1 egg, beaten with 1 tablespoon water
  • Flour for dusting

Instructions

  1. Take the beef tenderloin out of the fridge 30 minutes before cooking to bring to room temperature. Pat dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a large skillet over high heat until shimmering. Sear the beef for 2 minutes on each side, including the ends, until a deep brown crust forms (about 8-10 minutes total). Transfer to a plate and let cool for 10 minutes.
  3. Brush the cooled beef all over with Dijon mustard. Set aside.
  4. In the same skillet, melt butter over medium heat. Add shallots and cook for 3-4 minutes until soft. Add garlic and cook for 1 minute until fragrant.
  5. Add the chopped mushrooms and cook, stirring occasionally, for 8-10 minutes until all liquid has evaporated and the mixture is dry and paste-like.
  6. Pour in the Madeira wine and cook for 2 minutes until evaporated. Stir in thyme, salt, and pepper. Transfer to a bowl and let cool completely.
  7. Lay a large piece of plastic wrap on a work surface. Arrange prosciutto slices in a slightly overlapping rectangle. Spread the cooled duxelles evenly over the prosciutto, leaving a 1-inch border.
  8. Place the mustard-coated beef in the center. Using the plastic wrap, lift the prosciutto and duxelles over the beef, wrapping tightly. Twist the ends of the plastic wrap to secure. Refrigerate for at least 30 minutes.
  9. Lightly flour a work surface and roll out the puff pastry into a 12×14-inch rectangle. Place on a fresh piece of plastic wrap.
  10. Unwrap the beef and place it in the center of the pastry. Fold the pastry over the beef, brushing edges with egg wash to seal. Trim excess pastry from ends and fold under. Wrap in plastic wrap and refrigerate for at least 30 minutes (up to 24 hours).
  11. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  12. Remove Wellington from fridge, unwrap, and place seam-side down on the baking sheet. Brush entire surface with egg wash. Make a few small slits on top for steam to escape.
  13. Bake for 40-45 minutes for medium-rare (internal temperature 125°F/52°C) or until pastry is deep golden brown. For medium, aim for 135°F (57°C).
  14. Remove from oven and let rest for 10-15 minutes before slicing with a serrated knife.

Notes

Don’t skip the chilling steps—they ensure flaky pastry. Make sure the duxelles is completely dry to avoid soggy pastry. Use a meat thermometer for perfect doneness. Let the Wellington rest before slicing. For best results, use a serrated knife to slice.

Nutrition

Keywords: Beef Wellington, Thanksgiving, beef tenderloin, puff pastry, mushroom duxelles, holiday recipe, special occasion

Find it online: https://platebelle.com/easy-beef-wellington-for-a-cozy-thanksgiving/