Beef Wellington is a classic dish that feels fancy but is totally worth the effort. It features a juicy beef tenderloin wrapped in a layer of mushroom duxelles and prosciutto, all tucked inside a golden, flaky puff pastry. The combination of tender meat, earthy mushrooms, and buttery pastry makes every bite a real treat.
I love making Beef Wellington when I want to impress friends or celebrate something special because it’s such a showstopper. One tip I’ve learned is to chill the wrapped beef before baking—it helps keep the pastry crisp and perfectly cooked. It’s a bit of a project, but seeing everyone’s eyes light up when you bring it to the table makes it all worthwhile.
The best way I like to serve Beef Wellington is with simple sides like roasted vegetables or a fresh green salad. It’s rich enough that I don’t want to overwhelm it with too many flavors. Plus, leftovers (if you have any) make incredible sandwiches the next day!
Key Ingredients & Substitutions
Beef Tenderloin: This cut is tender and perfect for Beef Wellington. You can use filet mignon as a substitute, but avoid tougher cuts to keep the texture right.
Mushrooms: Cremini or button mushrooms work well for the duxelles. If you can’t find these, shiitake or portobello chopped finely make tasty alternatives.
Prosciutto: It adds saltiness and helps keep moisture away from the pastry. If prosciutto isn’t available, you can use thin slices of ham or even pancetta.
Puff Pastry: Use a good quality frozen puff pastry. Make sure it’s thawed but still cold for easy handling. You can substitute with homemade puff pastry if you’re up for it!
Dijon Mustard: It adds a nice tang layer on the beef. If you don’t have Dijon, spicy brown mustard or whole grain mustard works too.
How Do You Get the Perfectly Crispy Pastry Without Soggy Bottoms?
Keeping your pastry crisp is all about managing moisture.
- Cook the mushroom duxelles well to evaporate all moisture; this prevents sogginess.
- Wrap the beef tightly in prosciutto; it acts as a moisture barrier between the mushrooms and pastry.
- Chill the wrapped beef before baking. This firms the shape and helps the pastry stay crisp during baking.
- Brush the pastry with egg wash evenly; it helps to seal the pastry and gives a golden finish.
- Use parchment paper on your baking sheet to avoid sticking and promote even cooking.
Following these steps has always helped me get that flaky, golden crust with juicy, tender beef inside!
Equipment You’ll Need
- Heavy skillet – perfect for searing the beef evenly and getting a nice crust.
- Food processor – makes chopping mushrooms for the duxelles quick and easy, but you can chop by hand too.
- Plastic wrap – helps roll the prosciutto and mushroom mixture tightly around the beef for an even wrap.
- Baking sheet lined with parchment paper – keeps the pastry from sticking and promotes even baking.
- Pastry brush – useful for applying egg wash smoothly over the puff pastry for a golden finish.
- Instant-read meat thermometer – helps you check doneness to get your beef perfectly medium-rare.
Flavor Variations & Add-Ins
- Swap beef for pork tenderloin – you’ll get a lighter, milder flavor that still works well wrapped in mushrooms and pastry.
- Add a layer of pâté or foie gras – adds a rich, creamy texture and deeper flavor if you want something extra fancy.
- Include chopped herbs like rosemary or tarragon in the mushroom mix – fresh herbs brighten up the earthy flavor.
- Try adding finely chopped cooked spinach or caramelized onions inside for some extra sweetness and color.
Beef Wellington Recipe
Ingredients You’ll Need:
Main Ingredients:
- 2 lb (900 g) center-cut beef tenderloin (filet mignon)
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 4 oz (115 g) prosciutto slices
- 8 oz (225 g) cremini or button mushrooms, finely chopped
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 2 tsp fresh thyme leaves, chopped
- 2 tbsp dry white wine or dry sherry (optional)
- 2 tbsp Dijon mustard
- 1 sheet puff pastry (thawed if frozen)
- 1 egg, beaten (for egg wash)
- Fresh rosemary or thyme for garnish (optional)
How Much Time Will You Need?
This recipe generally takes about 1 hour for preparation, including searing and making the mushroom mixture, plus chilling times of about 30-40 minutes (one during wrapping and one before baking). Baking takes around 25-30 minutes. Overall, from start to finish expect roughly 2 hours for a perfect Beef Wellington.
Step-by-Step Instructions:
1. Sear the Beef:
Preheat your oven to 400°F (200°C). Season the beef with salt and pepper. Heat olive oil in a heavy skillet over high heat and quickly sear the beef on all sides until browned, about 2-3 minutes on each side. Take it off the heat and let it cool a bit.
2. Make the Mushroom Duxelles:
Finely chop mushrooms (using a food processor or by hand). In a pan over medium heat, melt butter and sauté garlic and shallot until fragrant. Add mushrooms and thyme, stirring often until all moisture evaporates and the mixture becomes pasty – around 8-10 minutes. Add wine/sherry if you like and cook until liquid is gone. Season with salt and pepper and cool.
3. Wrap with Prosciutto and Mushrooms:
On plastic wrap, arrange overlapping slices of prosciutto in a rectangle large enough to wrap the beef. Spread the mushroom mixture evenly over the prosciutto. Place the beef in the center and roll tightly using the plastic wrap. Twist ends to secure and chill for at least 15 minutes.
4. Wrap with Puff Pastry:
Roll out the puff pastry on a floured surface to fit the beef. Place the chilled beef roll in the center. Fold and seal the pastry carefully around it, trimming excess. Place seam side down on a parchment-lined baking sheet. Brush all over with beaten egg. Optionally, decorate with pastry scraps and brush again. Score a diamond pattern on top gently, without cutting through.
5. Chill and Bake:
Refrigerate the wrapped beef for 15-20 minutes to firm the pastry. Bake in the preheated oven for 25-30 minutes until the pastry is golden and an instant-read thermometer reads 125°F (52°C) for medium-rare. Let it rest for 10 minutes before slicing.
6. Serve:
Slice and serve warm with fresh herbs if you like. It’s great paired with simple sides such as roasted vegetables or a crisp green salad.
Can I Use Frozen Puff Pastry for Beef Wellington?
Yes! Just be sure to thaw it completely in the refrigerator before using. Handling it while still cold makes rolling and wrapping easier and helps the pastry bake up flaky and golden.
How Do I Know When the Beef is Cooked Perfectly?
Use an instant-read thermometer inserted into the center of the beef. Aim for 125°F (52°C) for medium-rare. Keep in mind the temperature will rise slightly as it rests.
Can I Prepare Beef Wellington Ahead of Time?
Absolutely! You can assemble the entire Wellington up to the point of baking, then refrigerate it for a few hours or overnight. Just bring it back to the fridge before baking to keep the pastry firm.
What’s the Best Way to Store Leftovers?
Wrap leftover Beef Wellington tightly in foil or plastic wrap and store in the refrigerator for up to 3 days. Reheat gently in the oven at a low temperature to keep the pastry crisp and the beef tender.
