Beef Wellington is a classic dish that combines tender, juicy beef with a crispy puff pastry crust. Inside, you’ll find a layer of flavorful mushroom duxelles and sometimes prosciutto, all wrapped up in golden, flaky pastry. It looks fancy and impressive, but the ingredients are simple and come together beautifully.
I love making Beef Wellington for special occasions because it feels like a real treat without being too complicated. One tip I always follow is to sear the beef first to lock in the flavors and keep it nice and juicy inside. The mushroom layer adds a rich earthiness that balances the beef perfectly. It’s a dish that really shows care and makes everyone around the table smile.
When I serve Beef Wellington, I like to pair it with some roasted vegetables or a simple side salad to keep things fresh. It’s such a comforting and hearty meal that it feels extra cozy on cooler evenings. Whether you’re cooking for friends or family, Beef Wellington always brings a little touch of celebration to the table.
Key Ingredients & Substitutions
Beef Tenderloin: This cut is tender and ideal for Beef Wellington. If you can’t find tenderloin, filet mignon works well too. Avoid tougher cuts since they won’t stay tender inside the pastry.
Mushrooms: Cremini or button mushrooms are my choice because they have a mild flavor and cook down nicely for the duxelles. You can use portobello for a richer taste, but chop them finely to avoid chunks.
Prosciutto: This adds saltiness and helps keep moisture away from the pastry. If unavailable, thinly sliced ham or pancetta can be alternatives, though prosciutto has the best texture.
Puff Pastry: Ready-made puff pastry saves time and works great. If you want, you can make it from scratch but it’s more time-consuming. Keep it cold until wrapping to get flaky layers.
Dijon Mustard: It gives a slightly tangy kick and helps flavor the beef. You can use whole-grain mustard if you like a bit more texture.
How Do You Make the Perfect Mushroom Duxelles for Beef Wellington?
Mushroom duxelles is key—it’s finely chopped mushrooms cooked down to a paste without liquid, which keeps the pastry from getting soggy. Here’s how I do it:
- Use a food processor to chop the mushrooms finely but not into a puree.
- Cook shallots and garlic in butter first to soften and release flavor.
- Add mushrooms and thyme, and cook over medium heat, stirring often.
- Keep cooking until the mushrooms release all moisture and it evaporates, leaving a thick paste.
- Add white wine if you like for extra flavor, and cook until the liquid is gone.
- Season with salt and pepper, then cool completely before wrapping.
Patience here pays off—a dry, concentrated duxelles means a crisp pastry and a rich mushroom taste inside.
Equipment You’ll Need
- Heavy skillet – perfect for searing the beef evenly and locking in juices.
- Food processor – makes chopping mushrooms quick and easy for the duxelles.
- Plastic wrap – helps roll the prosciutto and mushroom layer tightly around the beef.
- Baking sheet lined with parchment paper – keeps the pastry from sticking and makes cleanup simple.
- Pastry brush – essential for glazing the puff pastry with egg wash for that golden finish.
- Instant-read thermometer – ensures the beef is cooked just right inside the pastry.
Flavor Variations & Add-Ins
- Swap mushrooms for chestnuts or sautéed spinach for a nuttier or more earthy flavor.
- Add Dijon mustard mixed with horseradish for a spicy kick inside the beef layer.
- Use creamed spinach or a thin layer of pâté instead of prosciutto for a richer filling.
- Try wrapping the beef with smoked ham for a smoky twist that pairs well with mushrooms.
How to Make Beef Wellington
Ingredients You’ll Need:
For the Beef and Crust:
- 1 (2 to 2.5 lb) center-cut beef tenderloin (filet mignon), trimmed
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 8-10 slices prosciutto
- 1 package (about 14 oz) puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Flour, for dusting the work surface
For the Mushroom Duxelles:
- 1 lb cremini or button mushrooms, finely chopped
- 2 tablespoons unsalted butter
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh thyme leaves, chopped
- 2 tablespoons dry white wine or Marsala wine (optional)
- Salt and freshly ground black pepper
For Flavor:
- 2 tablespoons Dijon mustard
Time Needed
This Beef Wellington takes about 20-30 minutes of active prep time. The searing, making the mushroom duxelles, and assembling steps will fit in this time. Baking takes about 25-35 minutes, plus an additional 10 minutes resting time before slicing. Plan for roughly 1.5 to 2 hours from start to finish, including chilling steps to help keep the shape firm and flavors set.
Step-by-Step Instructions
1. Prepare the Beef:
Season your trimmed beef tenderloin generously with salt and pepper. Heat olive oil in a heavy skillet over high heat until shimmering. Sear the beef on all sides for about 2-3 minutes each, until it’s nicely browned. Remove from heat and brush all over with Dijon mustard. Let it cool, then chill in the fridge while you prepare the mushrooms.
2. Make the Mushroom Duxelles:
Use a food processor to chop the mushrooms finely but not into a puree. In a skillet over medium heat, melt butter and cook the shallots and garlic until translucent, about 2 minutes. Add the chopped mushrooms and thyme, stirring frequently. Continue cooking until all moisture evaporates, and you get a thick mushroom paste (about 10-15 minutes). If you like, pour in the white or Marsala wine and cook off the liquid. Season with salt and pepper. Cool completely before using.
3. Assemble the Wellington:
On a large piece of plastic wrap, arrange the prosciutto slices in an overlapping fashion to form a rectangle big enough to wrap the beef. Spread the cooled mushroom mixture evenly over the prosciutto. Place the chilled beef in the center. Using the plastic wrap, roll the prosciutto and mushroom tightly around the beef, forming a log. Twist the wrap ends and chill for 30 minutes to firm up the shape.
4. Wrap in Puff Pastry:
Preheat your oven to 400°F (200°C). Lightly flour a work surface and roll out the puff pastry to a rectangle large enough to wrap your beef log completely. Unwrap the beef roll and place it in the center of the pastry. Fold the pastry around the beef, trimming excess if needed, and seal by pinching the edges. Place the wrapped beef seam side down on a baking sheet lined with parchment paper. Brush the top with beaten egg to give it a golden shine. Feel free to decorate the pastry with patterns and brush again with egg.
5. Bake:
Bake in the preheated oven for 25-35 minutes, until the pastry is golden brown and an instant-read thermometer inserted into the center of the beef reads 125°F (52°C) for medium-rare. Once out of the oven, let it rest for 10 minutes before slicing.
6. Serve:
Slice thickly and serve with your favorite sides such as roasted vegetables, mashed potatoes, or a rich red wine sauce. Enjoy your delicious, impressive Beef Wellington!
Can I Use Frozen Beef Tenderloin for Beef Wellington?
It’s best to use fresh beef tenderloin for the best texture and flavor. If using frozen, thaw it completely in the fridge overnight and pat dry before searing to avoid excess moisture.
How Do I Store Leftover Beef Wellington?
Wrap leftovers tightly in plastic wrap or foil and refrigerate for up to 2 days. Reheat gently in a low oven (around 300°F) to keep the pastry crisp and the beef tender.
Can I Prepare Beef Wellington Ahead of Time?
Yes! Assemble the wrapped beef in puff pastry and chill it for a few hours or overnight before baking. This helps the flavors meld and makes bake day easier.
What If I Don’t Have Prosciutto?
You can substitute thinly sliced ham, pancetta, or even bacon. Keep in mind prosciutto adds a delicate saltiness and texture that’s ideal, so choose something similarly thin and flavorful.
