If you have ever dreamed of mastering a truly elegant and mouthwatering dish, look no further than this Classic Beef Wellington with Mushrooms and Prosciutto Recipe. It combines tender filet mignon wrapped in layers of savory mushrooms, fragrant herbs, and delicate prosciutto, all encased in a golden, flaky puff pastry. Each bite delivers rich, complex flavors with a beautiful contrast of textures that will impress your family and friends, whether it’s a special occasion or a weekend treat. This recipe is a wonderful way to elevate your cooking and fill your kitchen with irresistible aromas.
Ingredients You’ll Need
The beauty of this Classic Beef Wellington with Mushrooms and Prosciutto Recipe lies in its simple yet essential ingredients. Each item brings something special to the table—whether it’s the earthy mushrooms, the delicate prosciutto, or the luxurious puff pastry—that work together to create a perfectly balanced and elegant dish.
- 10 ounces mushrooms (white or brown): They form the flavorful duxelles that add moisture and earthy richness to the Wellington.
- 2 filet mignons (1 ½ inches thick): The star of the dish, tender and juicy with a melt-in-your-mouth texture.
- ½ teaspoon kosher salt (divided): Enhances the natural flavors in the steak and mushrooms, applied in stages.
- ¼ teaspoon black pepper: Adds a gentle kick and depth to the seasoning.
- 1 tablespoon vegetable oil: Perfect for quick, high-heat searing to lock in steak juices.
- 1 tablespoon butter: Adds richness and helps soften the shallots and mushrooms beautifully.
- 2 tablespoons finely diced shallot: Provides a subtle sweetness and aromatic base for the mushroom mixture.
- 1 clove garlic (minced): Gives a warm, savory note that complements the mushrooms.
- â…› teaspoon dried thyme leaves: Adds gentle herbal notes that pair perfectly with beef and mushrooms.
- 1 tablespoon cooking sherry: A splash of sherry brightens the duxelles with a hint of acidity and sweetness.
- 4 slices prosciutto: Wraps the duxelles and beef, adding salty, silky layers that keep moisture in.
- 2 teaspoons Dijon mustard: Brushed on the steaks to provide a tangy, sharp contrast beneath the pastry.
- 1 sheet puff pastry (thawed): The golden, flaky exterior that encases all the flavors beautifully.
- 1 large egg (lightly beaten): Used to give the puff pastry a gorgeous, glossy finish when baked.
How to Make Classic Beef Wellington with Mushrooms and Prosciutto Recipe
Step 1: Prepare the Mushrooms
Start by finely chopping your mushrooms either by hand or in a food processor until they resemble a coarse mince. This forms the base of the flavorful duxelles that will wrap around the beef, so aim for an even texture to help the mixture cook evenly and release its moisture properly.
Step 2: Season and Sear the Steaks
Pat your filet mignons dry with paper towels to ensure a good sear. Season each side generously with ¼ teaspoon of kosher salt and a pinch of black pepper. Heat vegetable oil over medium-high heat in a skillet and sear the steaks for about two minutes on each side until they develop a beautifully browned crust. This seals in the juices. Remove the steaks and chill them in the fridge to keep cool while you prepare the rest.
Step 3: Cook the Shallots and Mushrooms
Using the same skillet, reduce heat to medium and melt butter. Add the diced shallots and cook until they soften, about three minutes. Add the minced garlic, chopped mushrooms, the remaining ¼ teaspoon of kosher salt, and dried thyme. Cook until the mushrooms release their liquid, then crank heat to medium-high and continue stirring until all moisture evaporates. This step intensifies the mushroom flavor and ensures your Wellington won’t be soggy. Stir in cooking sherry, cooking until it evaporates, then remove from heat and let cool completely.
Step 4: Assemble the Mushroom and Prosciutto Layer
Lay two slices of prosciutto in the center of a square of plastic wrap. Spoon half the cooled mushroom mixture over the prosciutto and press it into a neat disc shape. This will hug the steak, locking in flavor and moisture during baking.
Step 5: Wrap the Steaks
Remove steaks from the fridge and dab dry once again. Brush each with Dijon mustard for a tangy kick. Place a steak atop each mushroom-prosciutto disc. Wrap prosciutto around the sides of the steak using the plastic wrap to form a tight parcel. Seal securely and refrigerate for at least 90 minutes to allow the flavors to meld and maintain shape for baking.
Step 6: Encase in Puff Pastry
Preheat your oven to 425°F. Roll out the thawed puff pastry and cut into two 8×8-inch squares. Remove the plastic wrap from each steak parcel and place the prosciutto-side down in the middle of each pastry square. Fold the corners inwards, overlapping slightly, and trim any excess dough to avoid sogginess. Then bring in the four points of the overhanging dough, trimming and pinching to form a tight, sealed package.
Step 7: Bake the Wellington
Place the wrapped steaks seam-side down on a parchment-lined baking sheet. Brush the pastry thoroughly with the beaten egg to ensure a shiny, golden crust when baking. Bake for 18 to 23 minutes until the internal temperature reaches 115-120°F for a perfect medium-rare center. Rest the Beef Wellington for 10 to 15 minutes on a wire rack before serving to allow juices to redistribute.
How to Serve Classic Beef Wellington with Mushrooms and Prosciutto Recipe
Garnishes
Keep it simple with fresh herbs like thyme or parsley sprinkled lightly over the top for a fresh, vibrant contrast to the rich Wellington. A few edible flowers or microgreens add a lovely pop of color to your plating and elevate the presentation.
Side Dishes
Classic sides such as roasted baby potatoes, garlic mashed potatoes, or even buttered green beans complement the flavors without overpowering the dish. For a touch of elegance, consider a creamy mushroom sauce or a red wine reduction that echoes the earthy notes of the Beef Wellington.
Creative Ways to Present
Slice your Beef Wellington into thick medallions to showcase the beautiful layers of prosciutto, mushroom duxelles, and beef inside. Serve on a warm platter with a drizzle of sauce in an artistic swirl or with individual plating using small ramekins of sauce for dipping. For gatherings, mini individual Beef Wellingtons make stunning appetizers.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Beef Wellington tightly in plastic wrap and store in the refrigerator for up to two days. Keep it chilled to maintain the puff pastry’s texture and the beef’s juiciness.
Freezing
This Classic Beef Wellington with Mushrooms and Prosciutto Recipe freezes wonderfully if you prepare everything up to the baking stage. Wrap each unbaked Wellington tightly in plastic wrap and then in foil. Freeze for up to one month. When ready, thaw overnight in the refrigerator before baking.
Reheating
To reheat leftovers without losing the pastry’s crispness, warm your oven to 300°F and bake the Wellington uncovered for about 15 minutes until heated through. Avoid microwaving to prevent soggy pastry and uneven heating of the beef.
FAQs
Can I use another cut of beef instead of filet mignon?
While filet mignon is ideal due to its tenderness and size, you can substitute with beef tenderloin cut into steaks. Just make sure it’s about 1 ½ inches thick for even cooking. Avoid tougher cuts that won’t become tender in this preparation.
How do I know when the Beef Wellington is cooked perfectly?
Using a meat thermometer is the best way to check. Aim for 115-120°F internal temperature for a medium-rare finish. Residual heat will raise the temp slightly during resting.
Can I prepare the Beef Wellington ahead of time for a dinner party?
Absolutely! Assemble and wrap the Beef Wellingtons up to 24 hours ahead and keep them refrigerated. Just bake them fresh before serving for the best texture and flavor.
What can I use instead of cooking sherry?
If you don’t have cooking sherry, dry white wine, vermouth, or even a splash of balsamic vinegar can be good substitutes to add acidity and complexity to the mushroom mixture.
Why is the mushroom mixture cooked until dry?
Removing excess moisture from the duxelles prevents the puff pastry from becoming soggy during baking and concentrates the mushroom flavor for a rich, savory filling.
Final Thoughts
There is something truly magical about making this Classic Beef Wellington with Mushrooms and Prosciutto Recipe that turns an ordinary meal into an unforgettable celebration. The combination of tender beef, earthy mushrooms, and salty prosciutto, wrapped in crisp, buttery pastry, is a guaranteed showstopper. Whether for a special occasion or to treat yourself to an elegant dish, I encourage you to give this recipe a try—it’s a delicious adventure that’s well worth every step in the kitchen.
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Classic Beef Wellington with Mushrooms and Prosciutto Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Classic Beef Wellington featuring tender filet mignon wrapped in a savory mushroom duxelles, prosciutto, and flaky puff pastry. This elegant dish is perfect for special occasions, combining tender steak seared to perfection with a rich, flavorful mushroom mixture and a golden, crisp pastry crust.
Ingredients
For the Mushroom Duxelles
- 10 ounces mushrooms (white or brown), finely chopped
- 1 tablespoon butter
- 2 tablespoons finely diced shallot
- 1 clove garlic, minced
- â…› teaspoon dried thyme leaves
- ½ teaspoon kosher salt, divided
- 1 tablespoon cooking sherry
For the Steak
- 2 filet mignons (1 ½ inches thick)
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon vegetable oil
- 4 slices prosciutto
- 2 teaspoons Dijon mustard
For the Pastry
- 1 sheet puff pastry (thawed)
- 1 large egg (lightly beaten)
Instructions
- Prepare Mushrooms: Finely chop the mushrooms by hand or pulse them in a food processor until finely diced. This forms the base of the duxelles.
- Season Steaks: Pat the steaks dry with paper towels and season them evenly on all sides with ¼ teaspoon kosher salt and ¼ teaspoon black pepper.
- Sear Steaks: Heat the vegetable oil in a medium skillet over medium-high heat. Add the steaks and sear for about 2 minutes per side until nicely browned. Remove the steaks from the skillet and place them in the refrigerator to keep cool while you prepare the mushrooms.
- Cook Shallots: Reduce the skillet heat to medium. Add butter and shallots, cooking until shallots soften, about 3 minutes.
- Cook Mushroom Mixture: Add minced garlic, chopped mushrooms, ¼ teaspoon kosher salt, and dried thyme to the skillet. Cook on medium heat until the mushrooms release their liquid, then increase to medium-high and continue cooking until all liquid evaporates. Add the cooking sherry and cook until it’s fully evaporated. Remove from heat and transfer the mixture to a bowl to cool completely.
- Assemble Mushroom and Prosciutto Layer: Lay two slices of prosciutto on a square of plastic wrap. Spread half of the cooled mushroom mixture evenly on top and press into a disc shape.
- Wrap Steak: Dab each steak dry with a paper towel and brush all over with Dijon mustard. Place each steak on the mushroom and prosciutto disc, then wrap the prosciutto around the steak tightly using the plastic wrap. Seal tightly and refrigerate for at least 90 minutes to firm up.
- Preheat Oven: When ready to bake, preheat your oven to 425°F (220°C).
- Prepare Pastry: Roll out the thawed puff pastry and cut into two 8×8-inch squares. Reserve any leftover pastry for decoration if you like. Remove plastic wrap from the steaks and place each one prosciutto-side down in the center of a pastry square.
- Wrap in Pastry: Fold the four corners of each pastry square toward the center, allowing slight overlap to seal. Trim any excess dough to prevent sogginess. Then, fold in the points of any overhanging dough, trimming and pinching to seal securely.
- Arrange for Baking: Place the wrapped steaks seam-side down on a parchment-lined baking sheet.
- Glaze and Bake: Whisk the egg and brush it generously over the pastry to give a golden glaze. Bake in the preheated oven for 18-23 minutes or until a meat thermometer inserted into the center reads 115-120°F for medium-rare.
- Rest and Serve: Remove the Beef Wellingtons from the oven and transfer to a wire rack. Let them rest for 10-15 minutes before slicing and serving to allow juices to redistribute.
Notes
- Use a meat thermometer to ensure perfect doneness without overcooking.
- Make sure the mushroom duxelles is completely cooled before wrapping the steaks to keep the pastry crisp.
- Chilling the wrapped steaks helps the prosciutto and mushroom layer firm up, making the pastry wrapping easier and neater.
- You can decorate the pastry with leftover dough scraps for an attractive presentation.
- Leftover Beef Wellington can be reheated gently in the oven at 350°F for 10 minutes, but it’s best enjoyed fresh.
