Classic Beef Wellington Recipe

For a Christmas roast that's all bang for your buck, you just can't beat a classic, old-fashioned Beef Wellington. This traditional dish is sure to make jaws drop and eager guests asking for seconds.

What makes it so good? It starts with beef tenderloin—easily the most tender cut of steak available. But, because it's so lean, we need to pack some flavor around it. So, we wrap it in a mixture of roasted mushrooms and country pate, then layer prosciutto over that. Wrap it in phyllo dough (to keep the moisture in), then wrap that in puff pastry and bake the whole thing just until it's done. Voila: a true Christmas feast! 





2-2 1/2 pound) center-cut beef tenderloin, trimmed
Kosher salt and freshly ground black pepper
2 tbsp. 
canola oil
2 tbsp. 
prepared horseradish
1 tbsp. 
Dijon mustard
4 tbsp. 
(1/2 stick) unsalted butter
1 lb. 
assorted mushrooms, finely chopped
1/3 c. 
finely chopped shallots
2 tsp. 
fresh thyme leaves (from about 4 sprigs)
1/2 c. 
1/2 c. 
heavy cream
4 oz. 
country pate

sheet phyllo dough
1/3 lb. 
thinly sliced prosciutto
all-purpose flour, for dusting

(14-ounce) package all-butter puff pastry, thawed

large egg, beaten
Cooking spray


  1. Step 1Fold one end of tenderloin under to make a 10- to 12-inch log. Tie at regular intervals with butcher's twine. Season with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook, turning occasionally, until brown on all sides, 8 to 10 minutes. Cool slightly. 
  2. Step 2Combine horseradish and Dijon in a bowl. Brush over tenderloin, covering all sides. Transfer to a small baking sheet or plate, cover, and chill while making the mushroom mixture. 
  3. Step 3Meanwhile, melt butter in a large skillet over medium-high heat. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until mushrooms are brown and crispy, 12 to 14 minutes. Stir in shallots and thyme. Cook, stirring occasionally, until shallots are tender, 2 to 3 minutes. Add bourbon and cook, scraping up any brown bits stuck to the bottom of the pan, until nearly evaporated, 2 to 3 minutes. Add cream and cook, stirring occasionally, until thickened, 2 to 3 minutes. Transfer to a bowl and cool to room temperature. Mash up pate and stir into mushroom mixture. Chill at least 30 minutes. 
  4. Step 4Lay out a piece of plastic wrap that is 2 by 1 feet. Place phyllo, short side parallel to you, on plastic wrap and top with prosciutto, overlapping pieces slightly. Spread mushroom mixture in an even layer on prosciutto. 
  5. Step 5Place tenderloin at the bottom edge of the phyllo. Roll it up, using the plastic wrap to help keep it tight. Wrap the entire log in more plastic wrap, if necessary, and chill at least 30 more minutes. 
  6. Step 6On a lightly dusted work surface, roll puff pastry until it is 1 to 2 inches longer than the tenderloin on each side (about 12 to 14 inches long). Remove plastic from tenderloin and lay it at the bottom edge of the pastry. Carefully wrap dough around the log, sealing the end with egg wash. Fold sides in and down and seal with egg wash. Chill at least 30 minutes and up to 2 days. 
  7. Step 7Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil and lightly grease. Place Wellington, seam side down, on prepared pan. Brush entire roll with remaining egg wash, then gently score top in a diamond pattern. Bake until the internal temperature, inserted in the center, reads 115°F to 120ºF for medium-rare, 35 to 40 minutes. Allow to rest for 10 minutes before slicing.
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