Classic Beef Wellington

Name: Classic Beef Wellington
Prep time: 100 min
Total time: 100 min
Yield: 6 servings
Cuisine: Française
Ingredients: 800 g (1.8 lb) beef tenderloin, in one piece; 400 g (14 oz) thinly sliced Parma ham; 600 g (1.3 lb) portobello or cremini mushrooms; 2 tbsp Dijon mustard; 1 sheet ready-rolled puff pastry; ½ cup olive oil; 2 egg yolks; 4 garlic cloves, crushed; Salt and freshly ground black pepper

By Marie Lefebvre · Updated October 26, 2026

A true showstopper, this Beef Wellington wraps a perfectly seared beef tenderloin in a rich mushroom duxelles and silky Parma ham, all encased in flaky golden puff pastry. An impressive yet achievable centrepiece for your most special celebrations.

Prep⏱️ 100 min

Servings👥 6 servings

Difficulty📊 Hard

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🛒 Ingredients

6 servings

800 g (1.8 lb) beef tenderloin, in one piece
400 g (14 oz) thinly sliced Parma ham
600 g (1.3 lb) portobello or cremini mushrooms
2 tbsp Dijon mustard
1 sheet ready-rolled puff pastry
½ cup olive oil
2 egg yolks
4 garlic cloves, crushed
Salt and freshly ground black pepper

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

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Directions

1
Remove the beef tenderloin from the fridge 30 minutes before cooking. Season all over with salt, pepper, and crushed garlic.
2
Heat olive oil in a heavy skillet over high heat. Sear the beef on all sides for 2–3 minutes until deeply browned. Let cool for 5 minutes.
3
Brush the entire surface generously with Dijon mustard and set aside.
4
Blitz the mushrooms in a food processor into a fine paste. Cook them in a dry pan over medium heat, stirring constantly, until all moisture has fully evaporated, about 15 minutes. Let cool completely.
5
Lay the Parma ham slices on a large sheet of plastic wrap, slightly overlapping. Spread the mushroom duxelles evenly over the ham.
6
Place the beef at one edge and roll tightly using the plastic wrap, twisting the ends to form a compact log. Freeze for 10 minutes or refrigerate for 30 minutes.
7
Unroll the puff pastry onto a fresh sheet of plastic wrap. Unwrap the beef log and place it on the pastry. Roll snugly, pressing to seal all edges.
8
Brush all over with beaten egg yolks. Score the top lightly to allow steam to escape.
9
Bake in a preheated oven at 200 °C (400 °F) for 25–30 minutes for medium-rare. Rest for 10 minutes before slicing and serving.

💡 Chef's Tip

The key to a flawless Wellington is a completely dry duxelles — keep cooking the mushrooms until absolutely no moisture remains. Use a meat thermometer: 54 °C (130 °F) internal temperature guarantees a perfectly rosy, juicy centre.