Well, y’all, if there’s one dish that says “special occasion” or “I’m really going all out tonight,” it’s gotta be Beef Wellington. It’s a showstopper—a perfectly cooked piece of Grass-Fed beef wrapped up in layers of savory mushroom duxelles, salty prosciutto, and buttery, golden puff pastry. I know it sounds fancy, but don’t let that scare you. With a little planning, it’s actually a lot of fun to make—and even more fun to serve.
This recipe features our Permaculture Pastures Grass-Fed beef, which takes this dish to a whole new level. You’ll taste the difference in the rich, clean flavor of the tenderloin. So, grab your apron and let’s make some magic!
Ingredients
For the Beef Wellington:
• 2 lbs Grass-Fed beef tenderloin
• Salt and freshly cracked black pepper, to taste
• 2 Tbsp olive oil
• 2 cups finely chopped mushrooms (button, cremini, or a mix)
• 1 small shallot, minced
• 2 garlic cloves, minced
• 2 tsp fresh thyme leaves, chopped
• 1 Tbsp Dijon mustard
• 8 slices prosciutto
• 1 sheet puff pastry, thawed
• 1 egg, beaten
For the Sauce:
• 1 cup beef stock
• 1/2 cup red wine
• 1 small shallot, minced
• 2 Tbsp unsalted butter
Instructions
1. Sear the Beef:
• Preheat your oven to 425°F. Season the tenderloin generously with salt and pepper. Heat olive oil in a skillet over high heat. Sear the beef on all sides until golden brown, about 2 minutes per side. Remove from skillet and let cool completely.
2. Make the Mushroom Duxelles:
• In the same skillet, reduce the heat to medium. Add the mushrooms, shallot, garlic, and thyme. Cook, stirring often, until the mushrooms release their liquid and it evaporates, about 10 minutes. Season with salt and pepper. Let cool.
3. Wrap It Up:
• Lay out a sheet of plastic wrap. Place the prosciutto slices in overlapping layers to create a rectangle large enough to wrap around the tenderloin. Spread the mushroom duxelles evenly over the prosciutto. Brush the cooled tenderloin with Dijon mustard, then place it in the center of the prosciutto. Use the plastic wrap to tightly roll the prosciutto and mushrooms around the beef. Refrigerate for 20 minutes.
4. Encase in Puff Pastry:
• Roll out the puff pastry on a floured surface. Unwrap the beef and place it on the pastry. Fold the pastry over the beef, trimming any excess and sealing the edges with beaten egg. Place seam-side down on a baking sheet and brush the top with egg.
5. Bake:
• Bake at 425°F for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reads 125°F for medium-rare. Let rest for 10 minutes before slicing.
6. Make the Sauce:
• While the Wellington bakes, heat the beef stock and red wine in a small saucepan over medium-high heat. Add the shallot and simmer until reduced by half. Remove from heat and whisk in the butter until smooth.
Serving Suggestions
Slice the Beef Wellington into thick, beautiful rounds and drizzle with that luscious red wine sauce. Pair it with roasted asparagus, mashed potatoes, or even a crisp green salad.
Why Choose Grass-Fed?
Grass-fed beef from Permaculture Pastures isn’t just about flavor—although it’s unbeatable in that department. It’s packed with omega-3s, higher in antioxidants, and raised regeneratively right here in North Texas. So when you serve this Beef Wellington, you’re giving your family a dish that’s as nutritious as it is delicious—and supporting local, sustainable farming.
This is the kind of meal that brings everyone to the table and gets them talking, laughing, and savoring every bite. Whether it’s for a holiday or a fancy date night at home, this recipe is sure to wow your loved ones.
Happy cooking, y’all!
– Addison Smith
Permaculture Pastures Ranch