Jul 13 2026
Restaurants›Joseph's Fine Cuisine›Beef Wellington Recipe

Beef Wellington Recipe

Inspired by Joseph's Fine Cuisine
Time2h
Serves6

Tender beef wrapped in pastry with a rich mushroom duxelles.

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Ingredients

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Main Ingredients

Duxelles

Assembly

Method

Preparing the Duxelles

  1. 1

    Chop the Vegetables

    Finely chop the mushrooms, shallots, and garlic using a food processor or knife.

  2. 2

    Cook the Duxelles

    In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped mushrooms, shallots, garlic, thyme, salt, and pepper. Cook until the mixture is dry and the mushrooms are caramelized, about 10-15 minutes. Let it cool completely.

Preparing the Beef

  1. 3

    Sear the Beef

    Season the beef tenderloin with salt and pepper. Heat a skillet over high heat and add olive oil. Sear the beef on all sides until browned, about 3-4 minutes per side. Remove from heat and let it cool.

  2. 4

    Spread Mustard

    Once cooled, brush the beef tenderloin with Dijon mustard. Let it rest.

Assembling the Wellington

  1. 5

    Layer Prosciutto

    Lay out the prosciutto slices on a sheet of plastic wrap, slightly overlapping them. Spread the cooled duxelles over the prosciutto.

  2. 6

    Wrap the Beef

    Place the beef on top of the duxelles and carefully roll it up using the plastic wrap, ensuring it’s tightly wrapped. Refrigerate for 15 minutes.

  3. 7

    Wrap in Puff Pastry

    Roll out the puff pastry on a floured surface. Unwrap the beef from the plastic and place it in the center of the pastry. Fold the pastry over the beef, sealing the edges. Trim any excess pastry and brush the top with egg yolk.

Baking

  1. 8

    Preheat the Oven

    Preheat your oven to 400°F (200°C).

  2. 9

    Bake the Wellington

    Place the wrapped beef on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until the pastry is golden brown and the internal temperature of the beef reaches 130°F (54°C) for medium-rare.

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