Beef Wellington Recipe

BySarah
Jump to Recipe· 4.6 from 65 reviews

If you’ve ever dreamed of mastering a restaurant-worthy classic at home, this Beef Wellington Recipe is going to be your new go-to. Trust me, it looks intimidating, but I’ll walk you through every step so you nail that perfect golden, flaky crust with tender, juicy beef inside every single time. Plus, the mushroom duxelles and prosciutto wrap add layers of flavor that will wow anyone lucky enough to dig in.

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Why This Recipe Works

  • Perfectly balanced flavors: The earthy mushroom duxelles paired with salty prosciutto and tender beef create a complex, savory profile.
  • Expertly layered textures: Crispy golden puff pastry contrasts beautifully with juicy beef and smooth mushroom filling.
  • Clear step-by-step instructions: Each component is broken down so you’ll feel confident and in control.
  • Reliable timing and tips: Plus, my personal tips help you avoid common mistakes and deliver a stunning Beef Wellington every single time.
Beef Wellington, Beef Wellington recipe, how to make Beef Wellington, Beef Wellington dinner, homemade Beef Wellington - A loaf of golden brown bread with a shiny crust sits in the center of a wooden board, showing five diagonal cuts on top that reveal a lighter dough inside. Coarse salt crystals are sprinkled over the bread and the board, adding texture and sparkle. Near the top left corner of the board, there is a small clear round bowl filled with chopped green chives, providing a fresh contrast in color. The wooden board rests on a white marbled surface, enhancing the warm and natural feel of the scene. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Beef Wellington Recipe plays a key role—fresh tenderloin for that melt-in-your-mouth bite, umami-packed mushroom duxelles to keep it moist and flavorful, and buttery puff pastry to add crisp, flaky goodness. Here’s what I use and why.

Beef Wellington, Beef Wellington recipe, how to make Beef Wellington, Beef Wellington dinner, homemade Beef Wellington - Flat lay of a whole center-cut beef tenderloin tied with butcher’s twine, a small mound of kosher salt crystals, a small pile of freshly ground black pepper, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of pale yellow Dijon mustard, a mix of fresh button, cremini, shiitake, and portobello mushrooms roughly chopped, two medium shallots roughly chopped, a few fresh thyme sprigs with bright green leaves, four whole garlic cloves with skins on, a small white ceramic bowl of salted butter, twelve thin slices of pink prosciutto arranged overlapping, a neat pile of white all-purpose flour, a sheet of thawed pale yellow puff pastry, one whole uncracked large brown egg, a small heap of coarse flaky sea salt crystals, and a bunch of fresh finely minced chives with bright green stems—all arranged symmetrically on simple white ceramic dishes and plates—placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Beef tenderloin: Choose a center-cut, trimmed piece for even cooking and the tenderest bites.
  • Olive oil and butter: For searing the beef and cooking mushrooms—adds richness and helps flavors meld.
  • Dijon mustard: Brush on the beef after searing—it adds a subtle tang and helps the prosciutto and duxelles stick.
  • Mushrooms (button, cremini, shiitake, portabello): A mix works best to get a deep, complex earthy flavor in your duxelles.
  • Shallots and garlic: Aromatics that bring savory, fragrant notes to the mushroom mixture.
  • Fresh thyme: The herbaceous touch that brightens up the mushrooms.
  • Prosciutto slices: Wrap the beef and duxelles for extra saltiness and to keep the mushrooms from making the pastry soggy.
  • Puff pastry: Your crisp golden jacket that can be store-bought or homemade—just make sure it’s well-thawed before rolling.
  • Egg wash: Brushed on to give your pastry that gorgeous, shiny finish.
  • Flaky sea salt and fresh chives: For finishing touches that add texture and freshness at the end.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how customizable this Beef Wellington Recipe is. Whether you want to switch up the mushrooms, add a splash of brandy to the duxelles, or even swap prosciutto for a vegetarian alternative, there’s room to make this your own masterpiece.

  • Variation: Once, I added a thin layer of foie gras pâté under the prosciutto for an ultra-luxurious touch—it was heavenly.
  • Dietary options: For a gluten-free version, you can experiment with puff pastry made from almond or coconut flour blends, though texture will vary.
  • Herb choices: Try swapping fresh thyme with rosemary or tarragon depending on what you have on hand for a slightly different herbaceous note.

Step-by-Step: How I Make Beef Wellington Recipe

Step 1: Trim, Tie, and Sear the Tenderloin

First things first: trimming your beef tenderloin of silverskin and any excess fat makes a big difference in texture and appearance. If you’re not comfortable tying it yourself, your butcher can do it when you buy it. This not only helps the beef keep its shape but also ensures even cooking. Season generously with kosher salt and fresh pepper. When you sear the tenderloin on all sides in a smoking hot pan with olive oil, don’t rush it or move the beef around. Let each side develop that deep, beautiful crust—it locks in the juices and flavors. After searing, brush the warm beef with Dijon mustard to add a subtle tang and help the layers stick.

Step 2: Whip Up the Mushroom Duxelles

This part is all about layering flavors. I use a mix of mushrooms—the combo of button, cremini, shiitake, and portabello gives a nice depth. Pulse them in a food processor with shallots, garlic, and thyme until finely chopped but not pureed. Cooking them down slowly with butter and olive oil lets the moisture evaporate while concentrating those earthy mushroom flavors into a thick paste. Don’t rush this step; cooking out the moisture properly is the secret to avoiding soggy pastry later!

Step 3: Assemble Your Wellington Layers

On plastic wrap, arrange the prosciutto slices just overlapping to make a square large enough to wrap your tenderloin. Spread the cooled duxelles over the prosciutto, then place your tenderloin at one edge. Use the plastic wrap to roll this tightly into a log and pop it in the fridge for about 30 minutes. This step tightens everything up and makes handling a breeze when wrapping in the puff pastry.

Step 4: Wrap in Puff Pastry and Bake

Lightly flour your workspace and roll out your thawed puff pastry into a rectangle large enough to wrap the prosciutto-covered tenderloin. Remove the beef from the plastic wrap, set it on the pastry, and wrap it up, sealing edges carefully with a beaten egg wash. Trim excess pastry if it’s too thick around the edges—this helps keep it crisp. Don’t forget to brush the top with more egg wash and cut little diagonal slashes for steam vents. Sprinkle with flaky sea salt for extra sparkle. Bake at 425°F (218°C) until the pastry is golden and an internal thermometer reads 120-125°F for medium-rare (about 40–45 minutes). Rest for 10 minutes before slicing.

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Pro Tips for Making Beef Wellington Recipe

  • Don’t skip tying your tenderloin: It keeps the shape uniform and helps it cook evenly.
  • Dry mushrooms thoroughly: Excess moisture from mushrooms can make your pastry soggy—cook it until the mixture is quite dry.
  • Let the wrapped beef chill: Cooling the prosciutto log helps it hold together and makes wrapping in pastry less messy.
  • Use an instant-read thermometer: It takes the guesswork out of doneness and prevents overcooking your tenderloin.

How to Serve Beef Wellington Recipe

Beef Wellington, Beef Wellington recipe, how to make Beef Wellington, Beef Wellington dinner, homemade Beef Wellington - A Beef Wellington loaf is sliced into three pieces showing layers from outside to inside: a shiny golden-brown flaky pastry crust with light flakes scattered around, a thin green herb layer inside the crust, then a rich brown mushroom mixture, and a thick center of pink juicy beef. The three pieces are placed on a wooden board with some green chopped herbs sprinkled on and near them. In the background, there is a small white bowl filled with chopped green herbs and a folded white cloth with a black grid pattern. The scene rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

My favorite garnishes for Beef Wellington include a scattering of freshly minced chives for color and a sprinkle of flaky sea salt to enhance every bite. A little cracked black pepper on top after baking also adds a nice touch. They’re simple touches that make your presentation look polished.

Side Dishes

I often serve this dish with roasted fingerling potatoes tossed in rosemary and garlic, along with sautéed green beans or buttered baby carrots. For a touch of elegance, creamy mashed potatoes or a wine-poached pear salad balance the richness of the Wellington beautifully.

Creative Ways to Present

For special occasions, I’ve sliced the Wellington and arranged it on a wooden board with charcuterie elements on the side—think whole-grain mustard, cornichons, and a drizzle of balsamic glaze. It turns a classic into a shareable centerpiece that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

Leftover Beef Wellington keeps well in the fridge for up to 2 days. I wrap individual slices tightly in plastic wrap and store them in an airtight container to avoid drying out. It’s still delicious cold, but I prefer to gently reheat it for a warm, flaky experience.

Freezing

I’ve frozen fully assembled Beef Wellington before baking by wrapping it tightly in plastic wrap, then aluminum foil. When ready to cook, I thaw it overnight in the fridge before baking as directed. It works wonderfully for prepping ahead for a dinner party!

Reheating

To reheat without losing that crisp pastry, I pop slices on a baking sheet and warm in a 350°F oven for about 10-15 minutes. This revives the crunch and warms the beef without drying it out—easy and foolproof!

FAQs

  1. Can I use a different cut of beef for this Beef Wellington Recipe?

    While center-cut beef tenderloin is ideal for its tenderness and shape, you can try other cuts like filet mignon portions. Just be mindful they might cook faster and won’t have the same uniform size for wrapping, which may affect cooking time and presentation.

  2. How do I ensure the puff pastry doesn’t get soggy?

    The key is cooking the mushroom duxelles until very dry to prevent excess moisture. Also, wrapping the beef in prosciutto helps create a barrier between the mushrooms and pastry. Lastly, avoid overfilling the pastry and make sure to vent with slashes so steam escapes during baking.

  3. What’s the best way to check doneness for Beef Wellington?

    Use an instant-read thermometer inserted into the center of the tenderloin wrapped in pastry. For medium-rare, aim for 120-125°F. The pastry should be golden brown, and after resting, the internal temperature will rise slightly for perfect doneness.

  4. Can I prepare parts of the Beef Wellington ahead of time?

    Absolutely! You can prepare the duxelles a day ahead and refrigerate. The prosciutto-wrapped tenderloin log can also be assembled and chilled overnight, as can the fully wrapped pastry (just cover well to prevent drying). This makes the final baking day much smoother!

Final Thoughts

This Beef Wellington Recipe truly has a special place in my heart—and on my dinner table. It’s the kind of dish that makes any evening feel like a celebration, whether you’re impressing guests or just treating yourself. Once you get the hang of layering those flavors and mastering the wrap, it’s surprisingly manageable and endlessly satisfying. I can’t wait for you to try it and wow your friends and family with this classic done right.

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Beef Wellington Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 65 reviews
  • Author: Sarah
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 2 hours
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: British
Print Recipe

Description

Classic Beef Wellington featuring a tender seared beef tenderloin wrapped in mushroom duxelles, prosciutto, and golden puff pastry, perfect for an elegant main course.

Ingredients

Beef Tenderloin

  • 2-3 pounds center-cut beef tenderloin trimmed of silverskin and fat, tied with butcher’s twine at 1-inch intervals
  • Kosher salt and freshly ground black pepper, about 3 teaspoons kosher salt total
  • 2 tablespoons olive oil
  • 2 tablespoons dijon mustard

Duxelles

  • 1 1/2 pounds mushrooms (button, cremini, shiitake, portabello, or a mix), cleaned and roughly chopped
  • 2 tablespoons salted butter
  • 2 tablespoons olive oil
  • 2 medium shallots, roughly chopped
  • 2 teaspoons fresh thyme leaves (about 6 sprigs)
  • 4 cloves garlic
  • Kosher salt and freshly ground black pepper, to taste

Assembly

  • 12 thin slices prosciutto (about ¼ pound)
  • Flour for rolling out puff pastry
  • 14 ounces frozen or homemade puff pastry, thawed
  • 1 large egg, beaten
  • ½ teaspoon flaky or coarse sea salt such as Maldon or fleur de sel
  • 1 bunch finely minced chives

Instructions

  1. Prepare the Tenderloin: Trim the beef tenderloin of any silverskin and fat, then tie it with butcher’s twine at 1-inch intervals. Season generously with kosher salt and freshly ground black pepper, about 1 teaspoon salt per pound. Heat a large skillet over high heat until smoking hot and add olive oil. Sear the beef on all sides without moving it for about 2 minutes per side until well-browned, including the ends. Remove from pan and cut off the twine. Brush all sides with dijon mustard while still warm. Set aside.
  2. Make the Duxelles: In a large food processor, pulse half of the mushrooms, shallots, thyme leaves, and garlic until finely chopped, about 10-15 pulses. Repeat with the remaining ingredients. In the same skillet used for searing, melt butter and olive oil over medium-high heat. Add the mushroom mixture, season with salt and pepper, and cook while stirring occasionally until mushrooms release most of their liquid, about 8-10 minutes. Continue cooking for another 4-5 minutes until browned. Remove from heat and let cool.
  3. Assemble the Beef Wellington: On a large double layer of plastic wrap, arrange prosciutto slices slightly overlapping to form a square large enough to wrap the tenderloin. Evenly spread the cooled duxelles over the prosciutto. Place the tenderloin at one end and use the plastic wrap to roll it tightly into a log, tucking in the edges. Twist the plastic wrap ends closed and refrigerate for 30 minutes to set the shape.
  4. Prepare Puff Pastry & Wrap: Preheat oven to 425°F (218°C). Lightly flour a clean surface and roll out thawed puff pastry into a rectangle large enough to wrap the prosciutto-covered tenderloin. Remove the chilled tenderloin from plastic wrap and place on puff pastry. Roll it up tightly, tucking ends under. Brush the long edge with beaten egg to seal the seam and trim excess pastry if needed.
  5. Bake the Beef Wellington: Transfer the wrapped tenderloin onto a parchment-lined baking sheet. Brush the top with remaining beaten egg. Cut diagonal slashes approximately every inch along the pastry to vent steam. Sprinkle with flaky or coarse sea salt. Bake for 40 to 45 minutes, or until the internal temperature reaches 120-125°F (49-51°C) for medium-rare. Remove from oven and rest for 10 minutes before slicing.
  6. Serve: Slice the Beef Wellington into thick rounds. Garnish with freshly minced chives and an additional sprinkle of flaky sea salt. Serve immediately.

Notes

  • Ensure the beef is tied tightly for even cooking and to maintain shape.
  • Use a digital meat thermometer for precise internal temperature to achieve perfect medium-rare.
  • Let the Beef Wellington rest after baking to allow the juices to redistribute.
  • Feel free to use store-bought puff pastry for convenience or homemade for a more artisanal touch.
  • Double-layering plastic wrap helps to roll the prosciutto and duxelles tightly without tearing.
  • Choosing a mix of mushrooms enhances the flavor complexity in the duxelles.
  • If the puff pastry edges are excessive, trim to avoid shoehorning the dough which can cause sogginess or uneven baking.

Nutrition

  • Serving Size: 1 serving
  • Calories: 700 kcal
  • Sugar: 3 g
  • Sodium: 700 mg
  • Fat: 45 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 22 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 3 g
  • Protein: 45 g
  • Cholesterol: 110 mg

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