Beef Wellington is a classic dish that feels fancy but is really all about simple, delicious ingredients wrapped up in a beautiful package. The main star is a juicy, tender beef fillet, surrounded by a layer of mushroom duxelles and sometimes a bit of prosciutto or pâté, all covered in flaky, golden puff pastry. It’s the kind of meal that makes any dinner feel like a special occasion.
I love making Beef Wellington because even though it looks impressive, it’s surprisingly doable with a bit of care and patience. One tip I always follow is to make sure the beef is perfectly seared before wrapping it, which helps lock in those juicy flavors. I also find chilling it before baking keeps the pastry nice and crisp. The combination of the earthiness from the mushrooms and the tender beef is just unbeatable.
When I serve Beef Wellington, I like to keep the sides simple—something like roasted vegetables or a fresh green salad to balance all that richness. It always gets compliments from guests and family, and somehow makes everyone sit a little straighter at the table. Whether it’s for a holiday or a cozy weekend dinner, Beef Wellington always feels like a treat worth savoring.
Key Ingredients & Substitutions
Beef Tenderloin: This cut is the heart of the dish for its tenderness. If you can’t find tenderloin, filet mignon steaks can work too, but avoid tougher cuts as they won’t stay tender inside the pastry.
Mushrooms: Cremini or button mushrooms are perfect for the duxelles. You can mix in shiitake or portobello for added depth. Just make sure to chop finely and cook out all moisture to avoid soggy pastry.
Prosciutto: This adds saltiness and helps keep moisture away from the pastry. If you can’t find it, thinly sliced ham or pancetta are good alternatives.
Puff Pastry: Store-bought puff pastry works well and saves time. Make sure it’s well chilled before using to get that flaky rise. For a gluten-free option, look for gluten-free puff pastry brands.
How Do You Get the Beef Tender and the Pastry Crisp?
The secret lies in searing, chilling, and careful wrapping. Here’s how to nail it:
- Sear the Beef: Brown the beef on all sides to lock in juices and add flavor. Use high heat and don’t skip this step.
- Cool Completely: Let the beef cool before assembling. Warm beef can steam the pastry, making it soggy.
- Dry the Mushroom Duxelles: Cook mushrooms until all moisture is gone. Wet filling means soggy pastry.
- Wrap Tightly: Use plastic wrap to roll prosciutto and mushroom mix snugly around beef. Chilled for 15-20 minutes helps it hold shape.
- Chill Again After Wrapping: Give puff pastry-wrapped beef time in the fridge to firm up. This prevents shrinking or leaking while baking.
Following these steps helps you get that beautiful medium-rare center and crisp, golden puff pastry exterior every time.
Equipment You’ll Need
- Heavy skillet – perfect for searing the beef evenly and building flavor.
- Food processor – handy for chopping mushrooms finely and quickly.
- Plastic wrap – helps roll the prosciutto and mushroom layers tightly around the beef.
- Rolling pin – to roll out puff pastry evenly without cracking.
- Baking sheet lined with parchment paper – prevents sticking and makes clean-up easy.
- Instant-read thermometer – ensures you get the beef perfectly medium-rare.
Flavor Variations & Add-Ins
- Swap prosciutto for thin bacon slices for a smokier taste and crispier texture.
- Add a layer of pâté or foie gras for extra richness and depth of flavor.
- Mix finely chopped spinach or kale into the mushroom duxelles for a fresh, green touch.
- Include finely chopped herbs like rosemary or tarragon in the mushroom mixture for added aroma.
How to Make Beef Wellington?
Ingredients You’ll Need:
For the Beef and Coating:
- 1 (about 2.5 lb) center-cut beef tenderloin (filet mignon), trimmed
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
For the Mushroom Duxelles:
- 8 oz cremini or button mushrooms, finely chopped
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 small shallot, minced
- 1/2 cup dry white wine or dry sherry
- 2 tbsp fresh thyme leaves
- Salt and pepper, to taste
For Assembly and Baking:
- 8-10 thin slices prosciutto
- 1 package (about 14 oz) puff pastry sheets (thawed if frozen)
- 1 large egg, beaten with 1 tbsp water (egg wash)
- Flour for dusting
How Much Time Will You Need?
The total time for this recipe is about 1 hour and 15 minutes. You’ll spend roughly 30-40 minutes preparing and assembling the Wellington, including searing, making the mushroom mix, and wrapping everything up. After chilling the assembled roll for 15-20 minutes, bake for 25-30 minutes, followed by a 10-minute rest before slicing.
Step-by-Step Instructions:
1. Preparing the Beef:
Season the beef tenderloin generously with salt and pepper. Heat olive oil in a heavy skillet over high heat until very hot. Sear the beef on all sides until it gets a nice brown crust, about 2-3 minutes per side. Remove from heat and brush the whole surface with Dijon mustard. Let the beef cool completely before moving on.
2. Making the Mushroom Duxelles:
Process the mushrooms in a food processor until finely chopped but not mushy. In the same skillet, melt butter over medium heat. Add minced shallot and garlic and cook until soft, about 1-2 minutes. Add the chopped mushrooms and fresh thyme. Cook the mixture, stirring often, until all moisture evaporates and the mushrooms are dry – about 10-15 minutes. Pour in the white wine and cook it down until the liquid is gone. Season with salt and pepper, then let the mixture cool.
3. Assembling the Layers:
Lay a large piece of plastic wrap on a clean surface. Arrange the prosciutto slices side by side, overlapping them to form a rectangle big enough to wrap around the beef. Spread the mushroom mixture evenly over the prosciutto. Place the cooled beef on top. Using the plastic wrap, roll the prosciutto and mushroom mixture tightly around the beef. Twist the ends of the plastic wrap to secure and place the roll in the refrigerator for 15-20 minutes to firm up.
4. Wrapping with Puff Pastry:
Lightly flour your work surface. Roll out the puff pastry to form a rectangle large enough to completely enclose the beef roll. Remove the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry over the beef, trimming any excess if needed. Press to seal the edges tightly, making sure there are no air pockets. Brush the edges with egg wash to help seal. Place the wrapped beef seam-side down on a baking sheet lined with parchment paper. If you like, decorate the top with extra pastry scraps. Brush the whole pastry with egg wash for a golden finish.
5. Baking and Resting:
Chill the wrapped Wellington for at least 15 minutes before baking to let the pastry firm. Preheat your oven to 400°F (200°C). Brush the pastry again with egg wash right before baking. Bake for 25-30 minutes, or until the pastry is golden and an instant-read thermometer inserted into the beef reads 125-130°F for medium-rare. Remove from the oven and rest the Wellington for 10 minutes before slicing.
6. Serving Suggestions:
Slice the Beef Wellington into thick pieces and serve while warm. It pairs beautifully with roasted vegetables, a simple salad, or a red wine sauce.
Can I Use Frozen Puff Pastry for Beef Wellington?
Yes! Just make sure to fully thaw the puff pastry in the refrigerator before rolling it out. This helps prevent tearing and ensures it bakes up flaky and golden.
How Do I Store Leftover Beef Wellington?
Wrap leftovers tightly in plastic wrap and refrigerate for up to 2 days. To reheat, warm gently in an oven at 300°F (150°C) until heated through to keep the pastry crisp.
Can I Prepare Beef Wellington Ahead of Time?
Absolutely! You can assemble the Beef Wellington up to the point of baking, then refrigerate for a few hours or overnight. Just add the egg wash right before baking for the best color and texture.
What If I Don’t Have a Food Processor for the Mushrooms?
No worries! Finely chop the mushrooms by hand with a sharp knife and cook them down slowly to release the moisture, achieving the same flavorful mushroom duxelles.
