Beef Wellington is a classic dish that’s as impressive as it is delicious. At its heart, you’ve got a juicy, tender beef fillet wrapped in layers of mushroom duxelles, prosciutto, and buttery puff pastry. When baked, the pastry turns golden and crisp, creating the perfect outside crunch to contrast with the soft, flavorful beef inside.
I love making Beef Wellington for special occasions because it really feels like a celebration on a plate. It takes a bit of care to assemble all the layers just right, but trust me, the effort pays off when you slice it open and see that beautiful pink center surrounded by the flaky pastry. A tip I’ve picked up is to chill the wrapped beef before baking — it helps keep the shape neat and prevents the pastry from getting soggy.
Serving Beef Wellington feels like an event, whether it’s with a simple side of roasted vegetables or a rich red wine sauce. I always like to pair it with some potatoes and fresh greens for a complete meal that everyone loves. It’s the kind of dish that makes people smile and go back for seconds, which is the best compliment in my book.
Key Ingredients & Substitutions
Beef Tenderloin: This cut is tender and lean, making it perfect for Beef Wellington. If unavailable, try a center-cut filet mignon or sirloin roast, but keep in mind tenderness may vary.
Mushrooms: Cremini or button mushrooms work well for the duxelles. If you want a richer flavor, try a mix with shiitake or portobello mushrooms. Just make sure to finely chop and cook out the moisture.
Prosciutto: Prosciutto adds salty, savory flavor and helps hold everything together. If you don’t have prosciutto, thin slices of ham or bacon can be a substitute but will change the flavor slightly.
Puff Pastry: Store-bought puff pastry makes this dish easier. If you prefer, you can make your own, but it takes much longer. Make sure the pastry is cold for easier handling and a flakier crust.
Mustard: Dijon mustard adds a tangy layer on the beef before wrapping. If you don’t like mustard, horseradish or a thin layer of a mild herb paste can work well.
How Do You Get That Perfect Crisp Puff Pastry Without Sogginess?
The key to crisp pastry is keeping moisture away from it before baking:
- Cook the mushroom duxelles thoroughly to remove excess water; it should be almost paste-like and dry.
- Wrap the beef tightly with prosciutto and mushrooms using plastic wrap and chill to set the shape; this prevents steam during baking.
- Make sure your puff pastry is cold before wrapping to keep the layers distinct.
- Brush the pastry with an egg wash before baking for a golden, shiny finish.
- Chill the wrapped pastry again before baking to help it hold its shape and not become soggy.
- Bake at a high temperature (around 400°F/200°C) to quickly puff and brown the crust.
Following these steps will help keep the pastry flaky and prevent sogginess, so you get that perfect golden crunch with a tender inside every time.
Equipment You’ll Need
- Heavy skillet or frying pan – great for searing the beef evenly and building flavor.
- Food processor – helps finely chop mushrooms quickly for the duxelles.
- Plastic wrap – perfect for rolling and shaping the beef with prosciutto and mushrooms tightly.
- Baking sheet – to bake the wrapped Beef Wellington evenly and catch any drips.
- Pastry brush – lets you apply egg wash neatly for a shiny, golden crust.
- Instant-read meat thermometer – ensures perfect doneness, especially for medium-rare.
Flavor Variations & Add-Ins
- Swap beef for center-cut pork tenderloin for a lighter twist; just adjust cooking time accordingly.
- Add finely chopped herbs like rosemary or tarragon to the mushroom duxelles for extra aroma.
- Mix grated Parmesan or Gruyère cheese into the mushroom layer for a creamy, cheesy note.
- Include a layer of pâté or foie gras under the prosciutto for a richer, classic French flavor.
Beef Wellington
Ingredients You’ll Need:
For the Beef and Filling:
- 1 (2 to 2.5 lb) center-cut beef tenderloin (filet mignon), trimmed
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 8 oz cremini or button mushrooms, finely chopped
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons fresh thyme leaves, chopped
- 1/4 cup dry white wine or dry sherry (optional)
- 6-8 slices prosciutto
- 2 tablespoons Dijon mustard
For the Puff Pastry:
- 1 package (about 14 oz) puff pastry sheets, thawed if frozen
- 1 egg, beaten (for egg wash)
- Flour, for dusting
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and assemble, plus 25-35 minutes for baking. Allow extra time, about 15-30 minutes, to chill the wrapped beef in the fridge before baking, and an additional 10 minutes for the resting phase after cooking. Overall, plan for around 1.5 hours from start to finish.
Step-by-Step Instructions:
1. Preparing the Beef:
Season the beef tenderloin well with salt and pepper. Heat olive oil in a heavy skillet over medium-high heat and sear the beef on all sides until nicely browned, about 2-3 minutes each side. Remove from heat and let it cool. When cool, brush all over with Dijon mustard. Set aside.
2. Making the Mushroom Duxelles:
Using a food processor or finely chopping by hand, combine mushrooms until very fine. Melt butter in the skillet over medium heat; add shallots and garlic and cook until soft. Add the mushrooms and thyme; cook, stirring often, until all moisture evaporates and the mixture is dry (about 10-15 minutes). If using, add white wine partway through and cook until mostly dry. Season with salt and pepper and cool.
3. Assembling the Beef Wellington:
Lay out a large piece of plastic wrap on your work surface. Arrange prosciutto slices overlapping on the plastic wrap to form a rectangle. Spread the cooled mushroom duxelles evenly over the prosciutto. Place the beef at the bottom edge and, with the help of the plastic wrap, roll the prosciutto and mushroom layer tightly around the beef, forming a log. Twist plastic wrap ends and chill for 15-30 minutes to set shape.
4. Preparing and Wrapping with Puff Pastry:
Lightly dust your surface with flour and roll out the puff pastry into a rectangle large enough to wrap the beef. Remove plastic wrap from the beef roll and place it in the center of the pastry. Fold the pastry around the beef, trimming any excess, and seal the edges by pressing firmly. Set the wrapped beef seam-side down on a baking sheet. Use leftover pastry to decorate if you like. Brush the entire pastry surface with beaten egg wash.
5. Chilling and Baking:
Chill the wrapped beef for at least 20 minutes to help the pastry firm up. Preheat your oven to 400°F (200°C). Brush the pastry again with egg wash for extra shine. Bake for 25-35 minutes until the pastry is golden and an instant-read thermometer inserted in the center of the beef reads 125°F (52°C) for medium-rare.
6. Resting and Serving:
Allow the Beef Wellington to rest for 10 minutes before slicing to keep juices sealed inside. Serve warm with your favorite side dishes such as roasted potatoes, sautéed greens, or a rich red wine sauce.
Can I Make Beef Wellington Ahead of Time?
Yes! Assemble the Beef Wellington up to the point of wrapping it in puff pastry, then tightly wrap it in plastic wrap and refrigerate for up to 24 hours. When ready, unwrap, brush with egg wash, and bake as directed.
What’s the Best Way to Reheat Leftovers?
Reheat slices gently in a low oven (about 300°F/150°C) wrapped in foil to avoid drying out, or warm briefly in the microwave covered with a damp paper towel. Avoid high heat to keep the pastry crisp and beef tender.
Can I Use Frozen Puff Pastry?
Absolutely! Just be sure to thaw it completely in the refrigerator before rolling and wrapping. Working with cold pastry makes it easier to handle and ensures a flakier crust.
How Do I Know When the Beef is Perfectly Cooked?
The best way is to use an instant-read thermometer. For medium-rare, aim for an internal temperature of about 125°F (52°C) before resting; the temperature will rise slightly while resting for perfectly tender beef.
