Beef Wellington is a classic dish that feels special every time you serve it. It’s a tender beef fillet wrapped in a layer of mushroom duxelles, sometimes with a slice of prosciutto, all wrapped up in golden, flaky puff pastry. The combination of juicy beef and crispy pastry is what makes this dish stand out.
I love making Beef Wellington when I want to impress without spending all day in the kitchen. It looks fancy, but with a few simple steps, you can pull it off at home. My little tip is to make sure the beef is dry before wrapping it so the pastry stays nice and crisp. Also, letting it rest before slicing is key to keeping all those tasty juices inside.
Serving Beef Wellington feels like a celebration, whether it’s for a holiday or a special family dinner. I usually pair it with some roasted vegetables and a simple red wine sauce. Everyone always asks for seconds, and it’s fun to see how something so elegant can be so comforting and loved by all ages at the table.
Key Ingredients & Substitutions
Beef Tenderloin: This cut is tender and perfect for Wellington. If unavailable, filet mignon or sirloin can work but expect a slight texture change.
Mushrooms: Cremini or button mushrooms are great for the duxelles. You can try shiitake or portobello for a deeper flavor or use mixed wild mushrooms.
Prosciutto: Adds a salty layer and keeps moisture away from the pastry. If you want a vegetarian option, skip it or use thinly sliced smoked tofu.
Puff Pastry: Puff pastry creates the crisp, flaky outer layer. Ready-made sheets are convenient, but homemade gives extra flakiness if you have time.
Dijon Mustard: Brushed on the beef adds a subtle tang and helps the mushroom layer stick. If you don’t like mustard, a thin layer of horseradish cream or even olive oil can work.
How Can I Keep the Pastry from Getting Soggy?
A soggy puff pastry is a common issue in Beef Wellington. Here’s how to avoid it:
- Make sure the mushroom duxelles are cooked well and all moisture is evaporated before assembling.
- Wrap the beef first in prosciutto (or another layer) to act as a barrier and prevent moisture from seeping into the pastry.
- Pat the seared beef dry before wrapping—excess juices can ruin the crust.
- Chill the wrapped beef before encasing in pastry so everything firms up and holds its shape better during baking.
- Brush the pastry with egg wash right before and after chilling to seal and help achieve a golden crisp crust.
Equipment You’ll Need
- Heavy skillet – perfect for searing beef evenly and developing a rich crust.
- Food processor – makes chopping mushrooms quick and fine for the duxelles.
- Cling film (plastic wrap) – helps wrap the beef and keep the layers tight before baking.
- Rolling pin – to roll out puff pastry evenly without tearing it.
- Baking sheet lined with parchment paper – keeps the pastry from sticking and makes cleanup easy.
- Meat thermometer – ensures beef is cooked to your desired doneness precisely.
Flavor Variations & Add-Ins
- Swap beef for pork tenderloin for a milder flavor and a leaner cut that cooks a bit faster.
- Add finely chopped spinach or kale to the mushroom mix for a fresh, earthy twist and extra color.
- Include a layer of pâté or foie gras for a rich, silky texture and classic upscale taste.
- Try replacing prosciutto with thin slices of smoked ham or pancetta for a different smoky note.
Beef Wellington Recipe
Ingredients You’ll Need:
For The Beef and Wrapping:
- 1 (about 2 lb) center-cut beef tenderloin (fillet)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 4 oz prosciutto slices (optional, for wrapping)
- 1 sheet puff pastry (about 14 oz), thawed
- 1 egg, beaten (for egg wash)
- Flour, for dusting
For The Mushroom Duxelles:
- 12 oz cremini or button mushrooms, finely chopped
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 2 tbsp fresh thyme leaves, chopped
- 1/4 cup dry white wine (optional)
Other Optional Ingredients:
- 1/4 cup pâté or foie gras (optional)
- Dijon mustard (for brushing the beef after searing, optional)
How Much Time Will You Need?
This Beef Wellington recipe takes about 45 minutes of active preparation, including searing the beef and making the mushroom duxelles. You’ll chill the wrapped beef for 15-30 minutes before baking. Baking time is roughly 25-30 minutes, followed by a 10-minute resting period. Plan for about 1.5 to 2 hours total from start to finish.
Step-by-Step Instructions:
1. Prepare the Beef:
Start by seasoning the beef tenderloin with salt and pepper. Heat olive oil in a heavy skillet over high heat. Sear the beef evenly on all sides for about 2-3 minutes per side until browned. Remove the beef and let it cool. Optionally, brush a thin layer of Dijon mustard over the beef once cooled for added flavor and moisture sealing.
2. Make the Mushroom Duxelles:
In a food processor, pulse the mushrooms until finely chopped. In a skillet, melt butter over medium heat, then add chopped shallots and garlic and sauté until soft. Next, add the chopped mushrooms and thyme; cook until all moisture evaporates, about 10-15 minutes. Add white wine if you’re using it and cook until it’s evaporated too. Season with salt and pepper. Let the mixture cool completely.
3. Assemble with Prosciutto:
Lay out a piece of cling film and arrange prosciutto slices overlapping to form a rectangle. Spread the cooled mushroom mix over the prosciutto evenly. Place the beef in the center, then use the cling film to roll the prosciutto and mushroom layer tightly around the beef. Twist the ends of the cling film to secure and chill in the fridge for at least 15 minutes.
4. Prepare the Puff Pastry and Wrap:
Dust your work surface with flour and roll out the puff pastry into a rectangle large enough to fully wrap the beef. Remove the beef roll from cling film and place it in the center of the pastry. If using pâté or foie gras, spread a thin layer beneath the beef on the pastry. Brush the edges of the puff pastry with beaten egg, fold it over the beef, and seal the edges. Trim any excess dough and place the package seam-side down on a baking sheet lined with parchment paper.
5. Decorate and Chill:
Brush the entire puff pastry surface with egg wash. Using the back of a knife, gently score a diamond pattern on top without cutting through the pastry. Chill the wrapped beef for 15-30 minutes to firm up the pastry and help it hold its shape during baking.
6. Bake the Wellington:
Preheat your oven to 400°F (200°C). Brush the pastry again with egg wash just before baking. Bake for about 25-30 minutes or until the pastry is golden brown and the beef registers about 125°F (52°C) for medium-rare doneness.
7. Rest and Serve:
Remove the Beef Wellington from oven and let it rest for 10 minutes to allow the juices to settle. Slice carefully and serve it with pan juices or a simple red wine sauce, alongside vegetables like asparagus or potatoes.
Can I Use Frozen Puff Pastry?
Yes, frozen puff pastry works perfectly—just thaw it fully in the fridge overnight before rolling it out. Avoid trying to roll it while still frozen, as it will crack.
How Do I Know When the Beef Is Cooked Properly?
The best way is to use a meat thermometer. For medium-rare, aim for an internal temperature of 125°F (52°C) before resting. The temperature will rise a bit while resting.
Can I Prepare Beef Wellington in Advance?
Absolutely! You can assemble the wrapped beef and keep it chilled for up to 24 hours before baking. Just bring it out of the fridge 20 minutes before baking so it cooks evenly.
How Should I Store Leftovers?
Wrap leftovers tightly in foil or an airtight container and refrigerate for up to 3 days. Reheat gently in the oven at low temperature to keep the pastry crisp.
