Name: Beef Wellington Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: British
Ingredients: 2 to 2.5 pound center-cut beef tenderloin (trimmed); Salt and black pepper to taste; 2 tablespoons olive oil; 2 tablespoons Dijon mustard; 1 tablespoon butter; 1 pound mushrooms (cremini or mixed), finely chopped; 2 cloves garlic, minced; 1 teaspoon fresh thyme leaves; 6–8 slices prosciutto; 1 sheet puff pastry (thawed); 1 egg, beaten (for egg wash); All-purpose flour (for dusting)

Jump to Recipe·Print Recipe

If there’s one dish that can instantly turn any dinner into a grand occasion, it’s Beef Wellington. This golden, crispy masterpiece wraps juicy beef tenderloin with savory mushrooms and delicate prosciutto, all hugged by flaky puff pastry. Whether you’re impressing dinner guests or just treating yourself to something special, Beef Wellington delivers restaurant-worthy flavor—and it’s so much more approachable than you might think!

Ingredients You’ll Need

What makes Beef Wellington truly spectacular is the quality and careful balance of its simple ingredients. Each part—from the tender beef to the aromatic mushrooms and buttery pastry—plays a unique role in creating layers of flavor and irresistible textures.

Beef Tenderloin: Go for a center-cut piece, trimmed of fat for even cooking and maximum tenderness.
Salt and Black Pepper: Essential for seasoning and drawing out those rich, beefy flavors at every stage.
Olive Oil: Helps create that perfect sear, locking in juices for a succulent final result.
Dijon Mustard: Adds tangy heat, accentuating the beef and complementing the savory mushrooms.
Butter: Used with the mushrooms for extra richness and classic French flavor.
Mushrooms (Cremini or Mixed): Choose finely chopped mushrooms for a duxelles that’s earthy, complex, and never watery.
Garlic: Just two cloves, but their aromatic punch really makes the mushroom mixture sing.
Fresh Thyme Leaves: Brings a gentle, herbal freshness to the duxelles and deepens the overall aroma.
Prosciutto: Lends saltiness and helps insulate the beef, keeping it juicy while adding a sophisticated touch.
Puff Pastry (thawed): The crowning glory—light, flaky, and perfectly crisp when baked around your wellington.
Egg (beaten): For a glossy, golden finish that makes your Beef Wellington visually irresistible.
All-Purpose Flour: Just a sprinkle for dusting—this prevents sticking when rolling out your pastry.

How to Make Beef Wellington

Step 1: Sear the Beef

Start by seasoning your beef tenderloin generously on all sides with salt and black pepper. This is your moment to build a strong flavor foundation. Get your skillet smoking-hot and pour in that olive oil: Sear the beef on all sides until you have a beautiful, caramelized crust—about 2 to 3 minutes per side. Remove the tenderloin from the pan, then brush it all over with tangy Dijon mustard, locking in both moisture and flavor. Set it aside to cool completely—this step is key for keeping your pastry intact.

Step 2: Prepare the Mushroom Duxelles

Using the same skillet (no need to lose any of those flavorful browned bits!), melt the butter. Toss in your finely chopped mushrooms, garlic, and fresh thyme. Sauté over medium heat until everything turns deeply golden and the mushrooms have given up all their moisture—this takes about 10 to 12 minutes. The result? A concentrated, umami-packed duxelles that makes your Beef Wellington extra special. Let the mixture cool before moving on.

Step 3: Wrap with Prosciutto and Mushrooms

Lay a sheet of plastic wrap on your countertop and arrange the prosciutto in a slightly overlapping layer—a savory blanket for your beef. Evenly spread the cooled mushroom mixture over the prosciutto, then place your tenderloin right on top. Now roll it all up tightly, using the plastic wrap to help form a neat, secure log. Chill your bundle in the fridge for about 30 minutes to help everything firm up for an easy pastry wrap.

Step 4: Enclose in Puff Pastry

On a lightly floured surface, roll out your thawed puff pastry to ensure it completely encases the beef. Unwrap the chilled beef package and gently lay it in the center of your pastry. Fold the pastry up over the beef, sealing the edges by pressing gently. Place your gorgeous parcel seam-side down on a baking sheet. Brush all over with beaten egg for a gleaming finish, then chill in the fridge for another 15 minutes—this helps the pastry stay perfectly crisp.

Step 5: Bake Beef Wellington

Preheat your oven to 425°F (220°C). Give your Beef Wellington one final round of egg wash and, if you like, score the top with a sharp knife for a decorative, bakery-worthy touch. Slide the tray into the oven and bake for 40 to 45 minutes, until the pastry is golden and an instant-read thermometer in the center of the beef reads 125 to 130°F for luscious, medium-rare perfection. Don’t slice right away—let it rest at least 10 minutes to keep those juices where they belong!

How to Serve Beef Wellington

Garnishes

A well-placed garnish does wonders for your Beef Wellington! Sprinkle fresh thyme leaves or chopped parsley over the top for an herbal pop. If you want to go the extra mile, a drizzle of reduced pan drippings or a spoonful of Madeira sauce adds that classic, elegant finish.

Side Dishes

Beef Wellington begs for sides that balance its richness. Creamy mashed potatoes and bright, simply steamed green beans are classics for a reason. You could also serve it with roasted root vegetables, or a crisp green salad with tangy vinaigrette to cut through the buttery pastry.

Creative Ways to Present

Take your Beef Wellington presentation to the next level by slicing thick, even rounds and fanning them on each plate. For dinner parties, bring it out whole on a wooden board, allowing guests to admire the golden crust before slicing. If you’re feeling fancy, use mini cookie cutters to decorate the pastry with shapes made from leftover dough.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, wrap slices of Beef Wellington tightly in foil or plastic wrap and refrigerate for up to two days. The pastry will lose some crispness, but the flavors meld beautifully, making for an excellent next-day meal.

Freezing

You can freeze unbaked Beef Wellington for up to one month. Assemble the entire log up to the point of baking, wrap it well in plastic wrap and then in foil. When ready to serve, bake straight from frozen—just add an extra 10–15 minutes to the cooking time.

Reheating

To revive the magic, reheat Beef Wellington slices in a 350°F oven for about 10–15 minutes, until warmed through. Avoid microwaving, as this can make the pastry soggy. A quick oven session helps the crust regain some of its former flakiness.

FAQs

Can I prepare Beef Wellington in advance?

Absolutely! You can do all the assembly up to the final bake, then chill it in the fridge for several hours or even overnight before baking. This is especially helpful for stress-free entertaining on special occasions.

What cuts of meat work if I can’t find beef tenderloin?

While beef tenderloin is traditional for Beef Wellington thanks to its tenderness, you can use filet mignon for individual servings, or another tender roast cut. Just ensure it’s trimmed and even in size for consistent cooking.

How do I prevent a soggy bottom crust?

Make sure your mushroom mixture (duxelles) is cooked until completely dry, and consider laying a thin crepe or extra prosciutto between the mushrooms and pastry to absorb extra moisture. Also, always chill the rolled Wellington before baking.

Can Beef Wellington be made gluten-free?

Yes, with some adaptations! Use a high-quality gluten-free puff pastry and check that your mustard and prosciutto are gluten-free. The rest of the components are naturally gluten-free, so you won’t miss out on flavor.

What sauce pairs best with Beef Wellington?

A classic red wine reduction, creamy peppercorn sauce, or even a hearty mushroom gravy all complement Beef Wellington beautifully. Choose your favorite to match the mood and highlight the dish’s rich flavors.

Final Thoughts

Don’t be intimidated—Beef Wellington is a celebration in pastry form, and it’s well worth a spot in your repertoire. Whether it’s your first time or your fiftieth, each bite promises melt-in-your-mouth tenderness and a sense of occasion. It’s time to treat yourself and the people you love to something unforgettable!

Beef Wellington Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 9 reviews

Author: admin
Total Time: 1 hour 30 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Beef Wellington is a classic British dish that features tender beef tenderloin coated with mushroom duxelles, wrapped in prosciutto, and encased in flaky puff pastry. This elegant main course is perfect for special occasions and holiday dinners.

Ingredients

Scale

Beef Wellington:

2 to 2.5 pound center-cut beef tenderloin (trimmed)
Salt and black pepper to taste
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon butter

Mushroom Duxelles:

1 pound mushrooms (cremini or mixed), finely chopped
2 cloves garlic, minced
1 teaspoon fresh thyme leaves

Assembly:

6–8 slices prosciutto
1 sheet puff pastry (thawed)
1 egg, beaten (for egg wash)
All-purpose flour (for dusting)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Beef: Season the beef tenderloin with salt and pepper. Sear in a skillet, then brush with Dijon mustard.
Make the Mushroom Duxelles: Cook mushrooms, garlic, and thyme until browned. Let cool.
Assemble: Layer prosciutto, mushroom mixture, and beef. Roll tightly and chill.
Wrap in Puff Pastry: Roll out pastry, encase the beef, seal, and chill.
Bake: Brush with egg wash, score, and bake until golden.
Rest and Serve: Let the Wellington rest before slicing and serving.