Beef Wellington

Beef Wellington is a classic show-stopping dish made by wrapping a tender beef fillet in mushroom duxelles and prosciutto, then encasing it all in golden puff pastry. Known for its rich flavors and elegant presentation, this timeless recipe is perfect for special occasions or holiday feasts. Despite its fancy reputation, it’s a dish that can be made at home with impressive results.

Why You’ll Love This Recipe

Beef Wellington delivers on every level—flavor, texture, and presentation. The tenderloin stays juicy and perfectly cooked inside a flavorful layer of mushrooms and ham, all sealed within a crisp, buttery pastry. While it looks complicated, it’s a straightforward recipe when broken down into steps. Whether you’re entertaining guests or preparing a memorable meal for someone special, this dish never fails to impress.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef tenderloin (center-cut, trimmed)
• Salt and black pepper
• Olive oil
• Dijon mustard
• Puff pastry sheets, thawed
• Prosciutto slices
• Cremini or button mushrooms
• Shallots
• Garlic
• Fresh thyme
• Butter
• Egg, beaten (for egg wash)
• Optional: flour (for dusting), cling film for rolling

directions

this recipe

1. Sear the beef: Season the beef with salt and pepper. Sear on all sides in a hot skillet with olive oil until browned (2–3 minutes per side). Let cool, then brush with Dijon mustard.
2. Make the duxelles: Finely chop mushrooms, shallots, and garlic. Sauté in butter over medium heat with thyme until all moisture evaporates and the mixture is paste-like. Cool completely.
3. Assemble: On a sheet of plastic wrap, lay down prosciutto slices slightly overlapping. Spread the duxelles over the prosciutto. Place the beef on top, then use the wrap to roll everything tightly into a log. Chill for 15–20 minutes.
4. Wrap in pastry: Roll out puff pastry on a lightly floured surface. Unwrap the beef and place it on the pastry. Fold the pastry around the beef and seal edges. Brush with egg wash. Chill again briefly for better shape.
5. Bake: Preheat oven to 400°F (200°C). Place Wellington on a baking sheet lined with parchment. Brush with more egg wash and score the top if desired.
6. Cook: Bake for 35–45 minutes, or until golden and internal temperature reaches 125°F (52°C) for medium-rare.
7. Rest: Let rest 10–15 minutes before slicing and serving.

Servings and timing

This recipe serves 6–8 people.
Prep Time: 30 minutes
Cook Time: 45 minutes
Rest Time: 15 minutes
Total Time: 1 hour 30 minutes

Variations

• Individual Wellingtons: Make personal-sized portions for elegant plating.
• Add pate: Traditional recipes include a layer of foie gras or pâté for extra richness.
• Spinach layer: Add sautéed spinach between the mushrooms and prosciutto for a veggie boost.
• Mustard twist: Use whole-grain or horseradish mustard for more punch.
• Herb pastry: Mix chopped herbs into the puff pastry for extra flavor.

storage/reheating

Store leftover slices in an airtight container in the fridge for up to 3 days.

To reheat, place in a 300°F (150°C) oven for 10–15 minutes until warmed through. Avoid microwaving, as it softens the pastry. Beef Wellington is best served fresh but can be gently reheated with care.

FAQs

What cut of beef is used for Beef Wellington?

Center-cut beef tenderloin is the traditional and best choice due to its tenderness and uniform shape.

Can I make Beef Wellington ahead of time?

Yes, you can assemble and chill it for several hours before baking. Bake just before serving for best results.

What is duxelles?

Duxelles is a finely chopped mushroom mixture cooked down with shallots, garlic, and herbs until all moisture evaporates.

Can I freeze Beef Wellington?

Yes, you can freeze it unbaked (wrapped in puff pastry). Bake from frozen, adding 10–15 minutes to the cook time.

How do I prevent soggy pastry?

Ensure the duxelles is dry, chill the wrapped beef before baking, and bake on a parchment-lined sheet at a high temperature.

What sides go well with Beef Wellington?

Serve with roasted vegetables, mashed potatoes, green beans, or a rich red wine sauce.

How do I know when it’s done?

Use a meat thermometer. 125°F (52°C) for medium-rare, 135°F (57°C) for medium. Resting after baking is essential.

Can I make this without prosciutto?

Yes, but prosciutto adds flavor and helps keep the pastry from getting soggy. You can substitute with another cured meat or omit entirely.

Can I use store-bought puff pastry?

Absolutely. Store-bought puff pastry works perfectly and makes the process much easier.

Is this recipe hard to make?

It looks fancy but is very manageable with step-by-step prep. Chilling between stages is key to success.

Conclusion

Beef Wellington is a classic for a reason—rich, flavorful, and incredibly satisfying. While it looks impressive enough for a holiday or celebration, it’s surprisingly approachable with the right steps. From the tender beef center to the crisp pastry shell, every bite is indulgent and memorable. Master this dish once, and it’s sure to become a signature favorite.

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