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Lunch / Dinner

Italian Beef Wellingtons with Sage & Marsala Duxelles

With classic Italian flavors, these elegant, individual beef Wellingtons will make each of your guestsWith classic Italian flavors, these elegant, individual beef Wellingtons will make each of your guests feel special.

Beef Wellington not only looks impressive, it tastes incredible too. Typically prepared as one big pastry-covered tenderloin, individual Wellingtons cook more evenly, so each portion is perfect.

This version swaps in prosciutto for the usual pâté, though keeps to tradition with a classic mushroom, shallot, and herb mixture cooked in butter called duxelles [dook-SEHL]. But the real beauty of these is they should be made a day ahead since everything must be cooled before assembling, and the pastry needs to chill so it puffs properly. This means you’ll be able to celebrate right along with your friends and family feel special.


4 servings

Total Time

about 1 hour + chilling

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Test Kitchen Tip

Because they’re evenly shaped, seek out center-cut filets for the Wellingtons. If you can’t find them, you can cut your own filets from a whole tenderloin.


For the beef, sear filets in oil in a sauté pan over high heat, 12 minutes per side; transfer to a plate and chill at least 30 minutes.

For the duxelles, melt butter in same pan over medium heat. Add mushrooms, shallots, and garlic and cook until mushrooms are browned and moisture evaporates, about 10 minutes.

Deglaze pan with Marsala and cream, scraping up any brown bits, and cook until liquid evaporates. Off heat, stir in sage and season duxelles with salt and pepper; let cool to room temperature. Line a baking sheet with parchment paper.

For the pastry, roll pastry on a lightly floured surface to a 13-inch square, then cut into four squares.

Arrange two slices prosciutto in an “X” pattern in center of each pastry square, then top each with a filet and a quarter of the duxelles.

Wrap prosciutto around filet; brush edges of pastry square with egg wash. Fold one corner up to the center and the opposite corner up to the center, meeting at the top; press to adhere. Fold other two corners up, pressing edges to seal, then brush and adhere edges with egg wash. Place on prepared baking sheet and repeat with remaining pastry squares. Cover Wellingtons with plastic wrap.

Chill Wellingtons at least 1 hour, or up to 24.

Preheat oven to 400° with rack in lower third.

Brush Wellingtons with egg wash and bake until pastry is puffed and golden, 2528 minutes. Let Wellingtons rest 10 minutes, then serve with Marsala Sauce.


Prosciutto adds great flavor, plus it helps create a barrier to minimize excess moisture from leaking out.


Enclose the filets by bringing two opposite corners of the pastry together, followed by the other two.


To ensure there are no open areas, press and adhere the sealed edges of the pastry with egg wash.

Nutritional Facts

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