Master the ultimate showstopper with this classic Beef Wellington recipe featuring grass-fed filet mignon wrapped in savory mushroom duxelles, delicate prosciutto, and golden puff pastry. This elegant beef tenderloin Wellington is the perfect centerpiece for Christmas dinner, New Year's Eve, or any special occasion that demands an impressive main course. Enhanced with Calicutts English Roast seasoning and premium White Oak Pastures grass-fed beef, this step-by-step Wellington recipe guides you through creating restaurant-quality results at home, complete with a perfectly seared center and flaky, buttery pastry crust. While Beef Wellington has a reputation for being challenging, this detailed recipe breaks down each component—from the herb-mushroom duxelles to the prosciutto wrap technique—making it achievable for home cooks ready to create an unforgettable holiday meal that will have everyone asking for seconds.
- by Jessica Hughes
Beef Wellington
- by Jessica Hughes
Beef Wellington
Servings
4-6
Prep Time
45 minutes
Cook Time
40 minutes
Ingredients
4-6 White Oak Pastures GrassFed Filets
Calicutts Salt and Pepper Blend
2 Tbsp Olive oil
8 oz Mushrooms (mixed varieties), finely chopped
2 Shallots, minced
3 Garlic cloves, minced
2 Tbsp Butter
1 Tbsp Calicutts English Roast
2 tbsp Dijon mustard
8 slices Prosciutto
1 lb Puff pastry, thawed
1 Egg, beaten
Flaky sea salt for finishing
Directions
Season beef generously with Calicutts Salt and Pepper. Heat oil in a large skillet over high heat.
Sear beef on all sides until browned (2 minutes per side). Remove and brush with mustard. Let cool completely.
Make duxelles: Sauté mushrooms, shallots, and garlic in butter over medium-high heat until all moisture evaporates (about 10 minutes). Add Calicutts English Roast Spice Blend. Let cool.
Lay out plastic wrap and arrange prosciutto slices in overlapping pattern, creating a rectangle.
Spread mushroom mixture evenly over prosciutto.
Place beef in center and use plastic wrap to tightly roll prosciutto around beef. Twist ends to seal. Refrigerate 30 minutes.
Roll out puff pastry into a rectangle large enough to wrap beef.
Unwrap beef from plastic and place in center of pastry. Fold pastry over, sealing edges with egg wash. Trim excess.
Place seam-side down on parchment-lined baking sheet. Brush with egg wash. Cut small slits for steam vents. Refrigerate 30 minutes.
Preheat oven to 425°F.
Brush again with egg wash and sprinkle with flaky salt.
Bake 25-30 minutes for medium-rare (internal temp 125°F) or 35-40 minutes for medium (135°F).
Let rest 10 minutes before slicing.
Brandied Pear Galette with Cinnamon Sugar Crust
Pappardelle with Mixed Mushrooms & Creamy White Wine Sauce