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+ servings
5 from 9 votes
side shot photo of cooked and sliced beef tenderloin wrapped in puff pastry.


Prep Time30 mins
Cook Time1 hr
Chill/Rest Time1 hr 30 mins
Total Time3 hrs
Wrapped in layers of flaky pastry, savory mushrooms, and prosciutto, this easy recipe for Perfect Beef Wellington will show you step-by-step how to make the best beef tenderloin ever! It's a classic recipe that's perfect for Christmas, or any special occasion.
Course: Main Course
Cuisine: British
Servings: 8
Calories: 608


  • 1 ½ pounds fresh small button mushrooms, roughly chopped
  • Salt and pepper, to taste
  • 3 tablespoons olive oil divided
  • 2 pound center-cut beef tenderloin
  • 2 tablespoons English mustard
  • 10 to 12 slices prosciutto
  • Flour, for dusting
  • 9 ounces (1 sheet) frozen puff pastry, thawed
  • 2 egg yolks, beaten
  • Sea salt, for sprinkling


  • Remove beef tenderloin from fridge and let sit at room temperature for 30 minutes before cooking.
  • Place mushrooms in a food processor and season with salt and pepper; pulse to a rough paste.
  • Add a tablespoon of olive oil in a large skillet and heat it up over medium-high heat. I use my 12-inch cast iron skillet.
  • Transfer the mushroom paste to the skillet and cook for about 10 to 15 minutes, stirring frequently, until all liquid has evaporated.
  • Remove mushroom paste from the skillet and transfer to a plate to cool.
  • Meanwhile, wipe down the skillet and add remaining olive oil; set the skillet over high heat.
  • Season the beef with salt and pepper; when the oil is nearly smoking, sear the beef for about 1 to 2 minutes per side, or just until browned.
  • Remove beef from the pan and put aside to cool for 10 minutes.
  • Using a pastry brush, brush the beef all over with mustard. Set aside to continue to cool.
  • In the meantime, lay a sheet of plastic wrap on a work surface.
  • Shingle the prosciutto on the plastic wrap, slightly overlapping, into a rectangle that is big enough to cover the whole tenderloin.
  • Spread previously prepared mushroom mixture over the prosciutto.
  • Place the beef tenderloin at the bottom of the prosciutto slices.
  • Roll the prosciutto around the beef, keeping a tight hold on the edges of the plastic wrap. Form a tight barrel; then shape and twist the ends of the plastic wrap to secure it.
  • Put in the fridge and chill for 20 minutes.
  • Preheat oven to 425˚F.
  • Dust your working area with flour; roll out the puff pastry on your work surface and, using a rolling pin, shape it into a rectangle large enough to cover the beef tenderloin.
  • Remove beef from the fridge.
  • Remove the plastic wrap from around the beef, then lay the beef at the bottom of the rolled out pastry.
  • Brush the perimeter of the pastry with a bit of the beaten eggs.
  • Tightly roll the pastry around the beef.
  • Brush the seam with a bit of the egg yolks.
  • Transfer the beef to a foil-lined baking sheet, seam-side down, and brush the beef all over with the egg yolks.
  • Chill in the fridge for 15 minutes.
  • Remove from fridge and again brush all over with the remaining egg yolks.
  • Sprinkle with sea salt.
  • Bake for 40 to 45 minutes, or until pastry is golden and the beef’s internal temperature registers at 120˚F.
  • Remove from oven and let rest 15 minutes before cutting.
  • Cut and serve.
Nutrition Facts
Amount Per Serving
Calories 608 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 16g80%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 23g
Cholesterol 135mg45%
Sodium 208mg9%
Potassium 659mg19%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 2g2%
Protein 28g56%
Vitamin A 69IU1%
Vitamin C 2mg2%
Calcium 20mg2%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: beef tenderloin recipe, christmas dinner ideas, how to make beef wellington