Prep Time: 30 minutes | Cook Time: 45 minutes | Serves: 6
Author: Olivelle (styled + Chivillafied by Chivilla Bay)
Beef Wellington has a reputation.
It sounds fancy. It looks intimidating. And it has absolutely made grown adults sweat in the kitchen.
But here’s the truth: when you break it down step by step, this classic is totally doable—and wildly worth it. Tender beef tenderloin, savory mushroom duxelles, salty prosciutto, and flaky golden puff pastry come together in a dish that feels like a mic drop the moment it hits the table.
This is the meal you make when you want people to say, “Wait… YOU made this?”
And then immediately ask for seconds.
🛒 Ingredients
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3 lb beef tenderloin
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2 tbsp Butcher’s Spice Blend, plus more for topping
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5 tbsp Wild Mushroom & Sage Infused Olive Oil, divided
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2 slices bacon, diced
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1 shallot, minced
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2 cloves garlic, minced
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1 ½ cups mushrooms, finely chopped
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1 tbsp Tarragon White Barrel Aged Balsamic
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2 tbsp heavy cream
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8 slices prosciutto
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2 tbsp Dijon mustard
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1 sheet puff pastry
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1 egg, beaten
👩🍳 Directions
1️⃣ Prep the Tenderloin
Pat the tenderloin dry and season generously with Butcher’s Spice Blend.
Heat a cast iron skillet over high heat with 3 tbsp Wild Mushroom & Sage Infused Olive Oil. Sear the tenderloin on all sides (2–3 minutes per side) until nicely browned. Set aside and let cool.
2️⃣ Make the Mushroom Duxelles
In a skillet over medium heat, cook diced bacon until browned, about 5 minutes. Remove and set aside.
Add remaining olive oil and sauté shallots for 4 minutes. Add garlic and cook 1 minute more.
Stir in mushrooms and cook about 15 minutes until deeply caramelized and most moisture has cooked off. Add rosemary seasoning, white balsamic, and cream. Cook 4–5 minutes until thick. Stir in reserved bacon.
(This part smells incredible. You’re doing great.)
3️⃣ Wrap the Beef
Lay plastic wrap on the counter. Overlap prosciutto slices slightly and spread the mushroom mixture evenly on top.
Rub the cooled tenderloin with Dijon mustard and place it on the mushroom layer. Roll tightly using the plastic wrap and refrigerate for 20 minutes to firm up.
4️⃣ Puff Pastry Time
Roll puff pastry out on a floured surface large enough to fully wrap the beef.
Unwrap the beef and place it on the pastry. Roll tightly, seal the edges, twist the ends, and refrigerate again for 20 minutes.
(Cold pastry = better bake. Trust the process.)
5️⃣ Bake & Rest
Preheat oven to 450°F.
Place wrapped tenderloin on a parchment-lined baking sheet. Brush with beaten egg, lightly score the top, and sprinkle with a pinch of Butcher’s Spice Blend.
Roast for 18–20 minutes, or until internal temperature reaches 120°F for medium-rare.
Rest for 15 minutes before slicing. This part matters. Don’t skip it.
💡 Chivilla Bay Tips & Tricks
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Dry mushrooms = success. Cook them until almost jammy so your pastry stays crisp.
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Chill between steps. It makes wrapping cleaner and baking more even.
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Use a thermometer. Guessing is how Wellingtons get overcooked.
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Serve with confidence. This is a “center of the table” moment.
This Beef Wellington is rich, cozy, dramatic (in the best way), and 100% worth the effort. Whether it’s a holiday dinner, anniversary meal, or just a “we survived the week” celebration—this dish shows up.
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