Beef Wellington is a classic dish that feels special even before you take your first bite. It’s a tender beef fillet wrapped in a layer of mushroom duxelles and prosciutto, then all wrapped up in a golden, flaky puff pastry. The mix of juicy meat, earthy mushrooms, and buttery crust makes every slice a little piece of celebration on your plate.
I love making Beef Wellington when I want to impress guests or treat myself to something fancy without spending hours in the kitchen. It might look tricky at first, but with some simple steps, it’s actually not as hard as you’d think. One little tip I swear by is to make sure the beef is well-seared before wrapping it up – that extra crust really locks in the flavor and keeps the inside juicy.
When I serve Beef Wellington, I like to keep the sides simple – maybe some roasted veggies or a fresh green salad. That way, the Wellington gets all the attention it deserves. It’s the kind of meal that brings people together, perfect for holidays or a cozy weekend dinner. Whenever I make it, I feel like I’m sharing a bit of warmth and care through every bite.
Key Ingredients & Substitutions
- Beef Tenderloin
- This cut is tender and perfect for Beef Wellington. If you can't find it, filet mignon steaks or beef sirloin center cut can work but with slightly different texture.
- Mushrooms
- A mix of cremini, shiitake, and button mushrooms gives depth of flavor. You can swap with all cremini or portobello if preferred.
- Prosciutto
- Adds saltiness and keeps the mushrooms from making the pastry soggy. If unavailable, thinly sliced ham or pancetta could work.
- Puff Pastry
- Ready-made puff pastry is the easiest choice. For gluten-free diets, look for gluten-free puff pastry or try phyllo dough layers, though texture will differ.
- Dijon Mustard
- It gives a subtle tangy layer on the beef. You can use whole grain mustard or even horseradish for a different kick.
How Do I Get the Pastry Golden and Not Soggy?
The secret lies in these key points:
- Dry Mushroom Duxelles: Cook mushrooms until all moisture evaporates to avoid soggy pastry.
- Wrap Tight: Use plastic wrap to form a compact mushroom-prosciutto layer around the beef, which keeps juices contained.
- Chill Between Steps: Letting the beef roll and then the pastry chill helps maintain shape and prevents leaking.
- Brush with Egg Wash: Apply beaten egg yolk before and after assembling the pastry for rich color and shine.
- Don’t Overbake: Bake just until pastry is golden, and the beef reaches the right temperature. Overbaking dries out the meat and crust.
With patience and these tips, you’ll get a crisp, golden crust and juicy, tender beef inside every time.
Equipment You’ll Need
- Heavy skillet – perfect for searing the beef evenly and locking in juices.
- Food processor – makes chopping mushrooms quick and even for the duxelles.
- Plastic wrap – helps you roll the beef tightly with prosciutto and mushrooms.
- Baking sheet with parchment paper – keeps the puff pastry from sticking and catches any drips.
- Pastry brush – great for applying egg wash evenly for a golden, shiny crust.
- Instant-read thermometer – helps you check the beef’s doneness perfectly.
Flavor Variations & Add-Ins
- Swap beef tenderloin for pork tenderloin for a milder flavor and easier cooking.
- Add a layer of pâté or foie gras under the mushrooms for extra richness and depth.
- Stir finely chopped fresh herbs like parsley or thyme into the mushroom duxelles for fresher taste.
- Try blue cheese crumbles inside for a sharp, tangy contrast that pairs well with beef.
How to Make Beef Wellington?
Ingredients You’ll Need:
For The Beef and Filling:
- 1 (about 2-2.5 lb/900g-1.1kg) center-cut beef tenderloin (fillet)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 12 oz (340g) mixed mushrooms (cremini, shiitake, button), finely chopped
- 2 tbsp unsalted butter
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- Fresh thyme leaves (optional)
- 1/4 cup dry white wine or dry sherry (optional, for deglazing)
- 6-8 slices prosciutto
For The Pastry:
- 1 package puff pastry sheets (about 14 oz/400g), thawed
- 2 large egg yolks, beaten
- 1 sprig fresh rosemary (for garnish)
How Much Time Will You Need?
This Beef Wellington recipe takes about 30 minutes for preparation, plus 30 minutes chilling time, and around 25-30 minutes to bake. Plan for a total of about 1.5 hours including resting time after baking to let the meat juices settle. It’s worth the wait for such a special meal!
Step-by-Step Instructions:
1. Preparing the Beef:
Season the beef tenderloin with salt and pepper. Heat olive oil in a heavy skillet over high heat, then sear the beef on all sides until nicely browned, about 2-3 minutes per side. Brush the warm beef with Dijon mustard and let it cool. Chill it in the fridge for about 15 minutes while you prepare the filling.
2. Making the Mushroom Duxelles:
Use a food processor to finely chop the mushrooms (not pureed). In a skillet, melt butter and sauté shallots and garlic until translucent. Add mushrooms and thyme, cooking until all moisture evaporates and the mixture is dry (8-10 minutes). For extra flavor, add wine or sherry and cook until gone. Season and cool.
3. Wrapping with Prosciutto and Mushrooms:
Lay overlapping slices of prosciutto on plastic wrap to form a rectangle. Spread the mushroom mixture evenly over it. Place the chilled beef in the center, roll tightly using the wrap to form a barrel shape, and chill for at least 30 minutes.
4. Wrapping in Puff Pastry:
Preheat oven to 400°F (200°C). Roll out puff pastry to a size that will fully encase the beef. Remove the beef roll from the plastic wrap and place it on the pastry center. Fold the pastry around the beef, trimming excess. Seal edges and place seam side down on a baking sheet lined with parchment. Brush with egg yolk and optionally score a decorative pattern. Chill for 15 minutes.
5. Baking:
Brush the pastry again with egg yolk. Bake for 25-30 minutes until the pastry is golden and beef is medium-rare (125°F/52°C internal temperature). Adjust for desired doneness.
6. Resting and Serving:
Let the Wellington rest for 10 minutes before slicing. Garnish with fresh rosemary and serve simply with roasted vegetables or creamy sauce to complement the rich flavors.
Can I Use Frozen Beef Tenderloin for Beef Wellington?
Yes, but be sure to thaw it completely in the refrigerator overnight before using. Pat the beef dry with paper towels to avoid excess moisture when searing.
Can I Prepare Beef Wellington Ahead of Time?
Absolutely! You can assemble the wrapped beef in puff pastry and refrigerate it for a few hours before baking. Just cover it tightly with plastic wrap to keep it fresh.
How Should I Store Leftovers?
Store leftover Beef Wellington in an airtight container in the fridge for up to 2 days. Reheat gently in a low oven or microwave to keep the pastry crisp as much as possible.
What Can I Serve with Beef Wellington?
Classic sides include roasted vegetables, mashed potatoes, or a light green salad. A creamy mushroom sauce or red wine reduction also pairs beautifully with the dish.