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–+ servings
 Beef Wellington

Beef Wellington

Rufus Dewanou
A classic Beef Wellington wrapped with mushrooms, prosciutto, and a delicate spinach crêpe for perfect structure and flavor—tested while cooking for 30 people.
5 from 1 vote
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Prep Time 1 hour 30 minutes
Cook Time 40 minutes
Resting Time 30 minutes
Total Time 2 hours 40 minutes
Recipe Type Dinner
Cuisine British
Servings 6
Calories 720 kcal

Equipment

  • Large skillet
  • Nonstick pan (for crêpes)
  • Food Processor
  • Pastry brush
  • plastic wrap
  • Baking sheet
  • Parchment paper
  • Meat thermometer
  • Sharp chef’s knife

Ingredients
  

Beef

  • 2½ lb 1.1 kg center-cut beef tenderloin, trimmed
  • Kosher salt to taste
  • Freshly ground black pepper
  • 2 tablespoon olive oil
  • 2 tablespoon Dijon mustard

Mushroom Duxelles

  • 1½ lb 680 g cremini mushrooms
  • 2 shallots finely chopped
  • 2 cloves garlic
  • 2 tablespoon butter
  • 2 tablespoon olive oil
  • Salt and pepper

Spinach Crêpes

  • ½ cup all-purpose flour
  • 2 large eggs
  • ½ cup milk
  • ½ cup blanched spinach finely puréed
  • Pinch of salt
  • Butter for the pan

Assembly

  • 8 –10 slices prosciutto
  • 1 lb 450 g puff pastry, thawed
  • 1 egg beaten (egg wash)

Instructions
 

Sear the Beef

  • Season the beef generously with salt and pepper. Heat oil in a skillet over high heat and sear on all sides until deeply browned. Remove and rest 10 minutes. Brush with Dijon mustard while warm.

Make the Duxelles

  • Pulse mushrooms, shallots, and garlic in a food processor until finely chopped. Cook with butter and olive oil over medium heat until all moisture evaporates. Season and cool completely.

Prepare Spinach Crêpes

  • Whisk flour, eggs, milk, spinach purée, and salt until smooth. Cook thin crêpes in a buttered nonstick pan. Cool fully.

Wrap Layer

  • Lay prosciutto on plastic wrap, slightly overlapping. Spread duxelles evenly. Lay spinach crêpes over the mushrooms.

Wrap the Beef

  • Place beef in center and wrap tightly using plastic wrap. Chill 20–30 minutes to set shape.

Pastry Wrap

  • Roll puff pastry large enough to fully seal the beef. If pastry is too small, gently roll it thinner—do not stretch. Seal completely so nothing leaks. Brush with egg wash.

Bake

  • Bake at 425°F (220°C) for 35–40 minutes until golden. Insert a meat thermometer into the center for accuracy:
  • Rare: 120°F
  • Medium-rare: 125–130°F
  • If browning too quickly, loosely tent with foil.

Rest & Serve

  • Rest at least 15 minutes before slicing.

Video

Nutrition

Serving: 1gCalories: 720kcalCarbohydrates: 34gProtein: 42gFat: 46gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gCholesterol: 165mgSodium: 7880mgPotassium: 620mgFiber: 3gSugar: 3gVitamin A: 4200IUVitamin C: 16mgCalcium: 82mgIron: 6.1mg
Keyword beef tenderloin, beef wellington, dinner party recipe, holiday main, special occasion cooking
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