This Red Door Beef Wellington is the most incredible Valentine’s Day dinner; nothing is quite so romantic as slice after slice of this beautiful, elegant dish. The rosy, beefy interior, coated in mustard and mushroom duxelles to enhance the savory beef flavor, is already so luxurious and high-class. But then it’s wrapped in succulent prosciutto and a buttery puff pastry for the ultimate dinner experience…. ah, Red Door Beef Wellington is a dream. And like all the best dreams, it’s worth sharing with those you love!


  • 1 (2-3-pound) beef tenderloin
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons olive oil
  • 1 (16-ounce) carton mushrooms
  • 3 cloves garlic
  • 1/4 cup onion, chopped
  • 6-8 slices prosciutto
  • 3 tablespoons yellow mustard
  • flour, to taste, for dusting the work surface
  • 1 sheet frozen puff pastry (from a 17.3-ounce, 2-count box), thawed
  • 2 eggs, beaten


Step 1 –Generously season the tenderloin with the salt and the pepper.

Step 2 –In a large skillet over medium-high heat, add the olive oil.

Step 3 –Add the tenderloin to the hot oil and sear it on all sides until it forms a golden-brown crust, about 2-3 minutes per side.

Step 4 –Transfer the tenderloin to a plate.

Step 5 –In a food processor, add the mushrooms, the garlic, and the onion and pulse until it forms a purée.

Step 6 –In the same skillet used to brown the tenderloin over medium-high heat, add the mushroom mixture and cook until the mushrooms have released their moisture, about 5 minutes.

Step 7 –Transfer the mushroom mixture from the heat and allow it to cool.

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Step 8 –Roll out a large sheet of plastic wrap.

Step 9 –Lay the prosciutto out on the plastic wrap in an even layer, allowing each slice to overlap just slightly.

Step 10 –Spread the mushroom mixture on top of the prosciutto layer, leaving a 1-inch border on all sides.

Step 11 –Rub the mustard on all sides of the tenderloin.

Step 12 –Place the tenderloin on one of the edges of the mushroom mixture layer and roll it up in the mushroom mixture and the prosciutto. Make sure to fold up the sides as you roll, as well.

Step 13 –Wrap the plastic wrap very tightly around the wrapped tenderloin.

Step 14 –Refrigerate the tenderloin for 30 minutes.

Step 15 –Preheat the oven to 400 degrees F.

Step 16 –Using the flour, lightly dust a work surface.

Step 17 –Roll the puff pastry sheet out on the prepared work surface.

Step 18 –Unwrap the tenderloin and place it in the center of the puff pastry.

Step 19 –Brush some of the beaten eggs all over the tenderloin, reserving the rest of it for the exterior.

Step 20 –Roll the tenderloin up tightly in the pastry sheet.

Step 21 –Brush the reserved beaten eggs over the outside of the entire puff pastry.

Step 22 –Score the top of the puff pastry with a sharp knife.

Step 23 –Bake the Wellington until the puff pastry is golden and the beef reaches an internal temperature of 125 degrees F, about 45 minutes.

Step 24 –Transfer the Wellington from the oven and let it rest until it comes to 135 degrees F internally for medium-rare, about 10 minutes.

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Step 25 –Slice and serve.