Gus Fring's Signature Beef Wellington

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A luxurious beef tenderloin wrapped in puff pastry with mushroom duxelles and prosciutto, served with a red wine reduction for an elegant dinner. This french-inspired desserts ready in about 75 minutes layers (1.5 lb) center-cut beef tenderloin, finely chopped mushrooms, minced shallot into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 720 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. 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 (1.5 lb) center-cut beef tenderloin
• 8 oz, finely chopped mushrooms
• 1, minced shallot
• 1 tbsp, chopped fresh thyme
• 2 tbsp butter
• 4 slices prosciutto
• 1 sheet (17 oz) puff pastry
• 1 egg beaten with 1 tbsp water egg wash
• 1/2 cup red wine
• 1/4 cup beef stock
• 1 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Season beef tenderloin with 1/2 tsp salt and 1/4 tsp black pepper. Sear in a hot skillet with 1 tbsp butter for 2 minutes per side until browned, then set aside.
2. Step 2: In the same skillet, cook 8 oz finely chopped mushrooms, 1 minced shallot, and 1 tbsp chopped thyme in 1 tbsp butter for 8 minutes until mushrooms release liquid and dry out. Remove from heat and cool.
3. Step 3: Lay out puff pastry sheet. Place 4 prosciutto slices in a rectangle on the pastry, then spread cooled mushroom mixture evenly over prosciutto. Place beef tenderloin on top and roll pastry tightly around it, sealing edges with egg wash.
4. Step 4: Place seam-side down on a parchment-lined baking sheet. Brush entire surface with egg wash and score the pastry with a knife for a decorative pattern.
5. Step 5: Bake for 25-30 minutes until pastry is golden and beef reaches 125°F (52°C) for medium-rare.
6. Step 6: While beef rests, make sauce: Simmer 1/2 cup red wine and 1/4 cup beef stock in a small saucepan for 5 minutes. Add 1 tbsp butter and simmer until reduced by half and thickened.
7. Step 7: Slice beef Wellington, drizzle with red wine sauce, and serve immediately.