Estate-Style Beef Wellington

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A luxurious beef tenderloin wrapped in mushroom duxelles and puff pastry, inspired by traditional estate kitchen elegance. This French-American-inspired beef recipe, ready in about 85 minutes, pairs beef tenderloin, olive oil, mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, trimmed and tied beef tenderloin
• 2 tbsp olive oil
• 1 cup, finely chopped mushrooms
• 1 small, finely chopped onion
• 2 cloves, minced garlic
• 2 tbsp unsalted butter
• 1/4 cup (optional) brandy
• 1 tsp dried thyme
• 1 sheet (14 oz), thawed puff pastry
• 1, beaten egg
• 6 slices (optional) prosciutto
• 1 cup beef broth
• 1/2 cup red wine
• 1 tbsp cornstarch

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Instructions

1. Step 1: Preheat oven to 400°F. Season beef tenderloin with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear beef for 2 minutes per side until browned, then set aside.
2. Step 2: In the same skillet, melt 2 tbsp butter over medium heat. Add 1 cup finely chopped mushrooms, 1 finely chopped small onion, and 2 minced garlic cloves. Cook for 8-10 minutes until mushrooms are golden and liquid evaporates. Stir in 1 tsp dried thyme and 1/4 cup brandy (if using), cook 1 minute more, then cool.
3. Step 3: Place 6 prosciutto slices on a clean surface. Spread mushroom mixture evenly over prosciutto, then place seared beef on top. Wrap prosciutto and mushroom mixture around beef, then wrap in puff pastry sheet, sealing edges with beaten egg. Brush top with beaten egg.
4. Step 4: Bake for 25-30 minutes until pastry is golden. While baking, combine 1 cup beef broth and 1/2 cup red wine in a saucepan. Simmer 5 minutes, then stir in 1 tbsp cornstarch mixed with 2 tbsp water until thickened. Let beef rest 10 minutes before slicing, then serve with red wine sauce.