Mushroom & Wild Herb Beef Wellington

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A hearty, earthy take on Beef Wellington featuring wild mushrooms and a blend of fresh herbs, encased in buttery puff pastry for a showstopping dish. This french-inspired beef ready in about 170 minutes pairs beef tenderloin, wild mushrooms, small shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 710 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

• 1.75 lb beef tenderloin
• 9 oz wild mushrooms
• 2 small shallot
• 2 tbsp fresh parsley
• 1 tbsp fresh chives
• 4 tbsp unsalted butter
• 1.5 tbsp all-purpose flour
• 2.5 tsp Dijon mustard
• 6 slices prosciutto
• two 14-ounce sheets puff pastry
• 2.5 tsp kosher salt
• 1.5 tsp freshly ground black pepper
• 1 large egg
• 1 tbsp water

Instructions

1. Step 1: Trim 1.75 lb beef tenderloin, season with 2.5 tsp kosher salt and 1.5 tsp black pepper, then pat dry thoroughly.
2. Step 2: Finely chop 9 oz wild mushrooms (morel or oyster) and 2 small shallots. Melt 4 tbsp unsalted butter in a skillet over medium-high heat, add mushrooms and shallots, and cook for 10 minutes until deeply golden and moisture evaporates.
3. Step 3: Stir in 2 tbsp fresh parsley, 1 tbsp fresh chives, 2.5 tsp Dijon mustard, and 1.5 tbsp all-purpose flour. Cook for 2 minutes until mixture thickens and coats the back of a spoon, then cool completely.
4. Step 4: Preheat oven to 425°F. Unroll two puff pastry sheets and cut each into 10x8-inch rectangles. Layer 6 prosciutto slices on a work surface, overlapping slightly.
5. Step 5: Spread cooled mushroom mixture over prosciutto, leaving 1-inch borders. Place beef tenderloin on top, then fold pastry over, sealing edges with egg wash (1 large egg beaten with 1 tbsp water).
6. Step 6: Place seam-side down on a parchment-lined baking sheet. Brush with egg wash and cut small vents on top. Bake 28-30 minutes until pastry is golden brown and internal temperature reaches 120°F for rare.
7. Step 7: Rest 20 minutes before slicing to ensure juicy, tender meat that holds its shape.