Tender and Juicy, This Recipe for Beef Wellington Is One to Keep in Rotation for Special Occasions

Whether It's a holiday celebration or a special date night at home, some occasions call for a decadent meal. This Beef Wellington recipe from Delish does the trick! A juicy tenderloin wrapped in prosciutto and puff pastry gives you a one-two punch of flavor and texture. Plus, it’s simple to make at home!


• 1 (2 lb.) center-cut beef tenderloin, trimmed
• Kosher salt
• Freshly ground black pepper
• Olive oil, for greasing
• 2 tbsp. Dijon mustard
• 1 1/2 lb. mixed mushrooms, roughly chopped
• 1 shallot, roughly chopped
• Leaves from 1 thyme sprig
• 2 tbsp. unsalted butter
• 12 thin slices prosciutto
• Flour, for dusting
• 14 oz. frozen puff pastry, thawed
• 1 large egg, beaten


1. Using kitchen twine, tie tenderloin in 4 places. Season generously with salt and pepper.

2. Over high heat, coat the bottom of a heavy skillet with olive oil. Sear tenderloin until well-browned on all sides, including the ends, about 2 minutes per side (12 minutes total). Transfer to a plate. When cool enough to handle, snip off twine and coat all sides with mustard. Let cool in the fridge.

3. Make duxelles. Using a food processor, finely chop mushrooms, shallots, and thyme.
4. To skillet, add butter and melt over medium heat. Add mushroom mixture and cook until liquid has evaporated about 25 minutes. Season with salt and pepper, then let cool in the fridge.

5. Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. Shingle the prosciutto on the plastic wrap into a rectangle that’s big enough to cover the whole tenderloin. Spread the duxelles evenly and thinly over the prosciutto.

6. Season tenderloin, then place it at the bottom of the prosciutto. Roll meat into the prosciutto-mushroom mixture, using plastic wrap to roll tightly. Tuck ends of the prosciutto as you roll, then twist ends of plastic wrap tightly into a log and transfer to the fridge (this maintains its shape).

7. Heat oven to 425°. Lightly flour your work surface, then spread out puff pastry and roll it into a rectangle that will cover the tenderloin (just a little bigger than the prosciutto rectangle you just made!). Remove tenderloin from plastic wrap and place it on the bottom of the puff pastry. Brush the other three edges of the pastry with egg wash, then tightly roll beef into pastry.

8. Once the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. Wrap roll in plastic wrap to get a really tight cylinder, then chill for 20 minutes.

9. Remove plastic wrap, then transfer roll to a foil-lined baking sheet. Brush with egg wash and sprinkle with kosher salt. Bake until pastry is golden and the center registers 120°F for medium-rare, about 40 to 45 minutes. Let rest 10 minutes before carving and serving.

There’s nothing like expanding your meal plan with a new recipe! The Link Apartments in Houston, Texas is proud to introduce you to new meal ideas that will keep your family and friends coming back for more.

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