Beef Wellington
Add Preferred SourceBeef Wellington is the ultimate showstopper, perfect for turning an everyday meal into something extraordinary. Its golden, flaky crust and juicy beef center may look impressive, but with a few simple steps, it’s easier to make than you think.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
Beef Wellington is one of my favorites when I want to serve something elegant but still manageable. With a little prep ahead, it’s perfect for family dinners or gatherings and always gets compliments. Plus, it stores well and even freezes, making it a practical yet impressive choice.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Beef Wellington with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making Beef Wellington might seem fancy, but if you follow my straightforward steps, you’ll have a showstopping dish that’s easier than you think.
Make the Mushroom Duxelles
Start by adding shallots, garlic, thyme, and cremini mushrooms to a food processor. Pulse until everything is finely chopped.
Don’t overdo it—you want the mixture to be textured, not a paste. Transfer it to a bowl and set it aside for later.
Sear the Beef Tenderloin
Pat your beef tenderloin dry with paper towels, then season it generously with Dijon mustard, salt, and black pepper.
Heat vegetable oil in a large frying pan over medium-high heat. Once the oil is shimmering, add the tenderloin and sear it on all sides until it’s browned and crisp.
This step locks in the juices and adds a rich, caramelized flavor. Set the beef aside to cool in the fridge.
Cook the Mushroom Mixture
Using the same pan, melt the butter over medium heat and toss in the mushroom mixture.
Stir occasionally and let it cook down until the mixture is dry and the bottom of the pan is browned—this takes about 15 minutes.
Spread the mixture out on a plate and pop it into the fridge to cool completely.
Wrap the Beef in Prosciutto and Mushrooms
Lay a 2ft long sheet of plastic wrap on your work surface and dust it lightly with flour. Arrange slices of prosciutto in overlapping rows, creating a rectangle big enough to wrap around the beef.
Spread the cooled mushroom mixture evenly over the prosciutto, leaving a small border at the edges. Place the beef horizontally on one end, then use the plastic wrap to roll everything tightly.
Twist the ends of the plastic wrap to secure it, and refrigerate for at least 30 minutes.
Encase in Puff Pastry
Preheat your oven to 350°F (180°C) and line a rimmed baking sheet with parchment paper.
Roll out your puff pastry and unwrap the chilled beef. Place it in the center of the pastry, seam-side down, and wrap it tightly, trimming any excess.
Seal the edges with a brush of egg wash, trim off excess pastry, and tuck the ends under. Brush the entire pastry generously with egg wash and sprinkle with flaky salt if desired.
Bake to Perfection
Place the wrapped beef on the prepared baking sheet and bake for 40–50 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 140–150°F (60–65°C) for medium-rare – use a meat thermometer to test it.
If the pastry browns too quickly, loosely tent it with foil. Let it rest for 20 minutes, as the internal temperature will rise.
Use a large, stiff spatula to transfer the Wellington to a clean cutting board. Slice crosswise into 1-inch slices using a very sharp knife or serrated knife. Serve and enjoy!
Ingredients
- 1 puff pastry preferably all-butter
- 2 medium shallots coarsely chopped
- 2 cloves garlic minced
- 2 teaspoon thyme
- 2 cups cremini mushrooms coarsely chopped
- 2 ½ pound center-cut beef tenderloin roast trimmed
- 1 tablespoon dijon mustard
- 2 ¼ teaspoon salt divided
- ½ teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 5 ounces cold slices prosciutto about 6-8
- 1 large egg
- All-purpose flour for dusting
- Flaky salt for serving (optional)
Instructions
- Add the shallots, garlic, thyme, and cremini mushrooms to a food processor. Pulse 10–12 times until finely chopped, scraping the sides as needed. Transfer the mixture to a bowl.2 medium shallots, 2 cloves garlic, 2 teaspoon thyme, 2 cups cremini mushrooms
- Pat the beef tenderloin dry with paper towels. Coat all sides with Dijon mustard, then season with salt and black pepper.1 tablespoon dijon mustard, 2 ¼ teaspoon salt, ½ teaspoon freshly ground black pepper
- Heat vegetable oil in a large frying pan over medium-high heat. When shimmering, add the beef tenderloin and sear, turning occasionally, until browned on all sides (about 8 minutes). Remove the beef and refrigerate.2 tablespoons vegetable oil, 2 ½ pound center-cut beef tenderloin roast
- In the same pan, melt the butter over medium heat. Add the mushroom mixture and cook, stirring occasionally, until the mixture is dry and the mushrooms and pan begin to brown (about 15 minutes). Spread the mixture evenly onto a large plate and refrigerate for 30 minutes to an hour.2 tablespoons unsalted butter
- Lay a 2-foot-long sheet of plastic wrap horizontally on your work surface and dust it with flour.All-purpose flour
- Lay a large sheet of plastic wrap on your work surface and lightly dust it with flour. Arrange the prosciutto slices in overlapping rows, forming a rectangle large enough to fully wrap the beef. Spread the chilled mushroom mixture evenly over the prosciutto, leaving a 1/2-inch border at the edges.5 ounces cold slices prosciutto
- Place the beef tenderloin horizontally on the prosciutto at the edge closest to you. Use the plastic wrap to roll the prosciutto and mushroom layer tightly around the beef ensuring that the seam is face down. Twist the ends of the wrap to seal, and refrigerate for at least 30 minutes or up to 8 hours.
- Preheat the oven to 350°F (180ºC) and line a baking sheet with parchment paper. Roll out the puff pastry on a lightly floured surface. Unwrap the beef and place it seam-side down on the pastry. Wrap the beef tightly in the pastry, trimming excess and sealing the edges with egg wash. Fold in the ends and brush them with egg wash as well.1 puff pastry
- Place the pastry-wrapped beef seam-side down on the baking sheet. Brush the entire surface with egg wash and sprinkle with flaky salt, if desired. Bake for 40–50 minutes, or until the internal temperature reaches 140–150°F (60–65ºC) for medium-rare. Cover loosely with foil if the pastry browns too quickly.1 large egg, Flaky salt
- Remove the Wellington from the oven and let it rest for 20 minutes on the baking sheet. Use a large, stiff spatula to transfer to a cutting board and slice crosswise into 1-inch pieces using a very sharp or serrated knife. Serve immediately.
Notes
- Keep the Pastry Cold: Chilled puff pastry is easier to handle and bakes up flakier. Warm pastry can stick and lose its structure.
- Dry the Mushrooms Well: Cook the mushroom mixture until dry. Any extra moisture can lead to a soggy bottom on your Wellington.
- Don’t Skip Searing: Searing the beef creates a flavorful crust and locks in the juices. This step is worth the effort!
- Use Plastic Wrap for Rolling: The plastic wrap makes it easy to shape the beef and ensures the prosciutto and mushrooms stay in place.
- Check Internal Temperature: Use a meat thermometer to avoid overcooking. Aim for 60–65°C for perfect medium-rare.
- Rest the Beef: Resting allows the juices to redistribute, keeping the meat tender when sliced.
Nutrition
Recipe Notes and Expert Tips
I’ve learned some valuable tricks to ensure your Beef Wellington turns out perfectly:
- Keep the Pastry Cold: Chilled puff pastry is easier to handle and bakes up flakier. Warm pastry can stick and lose its structure.
- Dry the Mushrooms Well: Cook the mushroom mixture until dry. Any extra moisture can lead to a soggy bottom on your Wellington.
- Don’t Skip Searing: Searing the beef creates a flavorful crust and locks in the juices. This step is worth the effort!
- Use Plastic Wrap for Rolling: The plastic wrap makes it easy to shape the beef and ensures the prosciutto and mushrooms stay in place.
- Check Internal Temperature: Use a meat thermometer to avoid overcooking. Aim for 60–65°C for perfect medium-rare.
- Rest the Beef: Resting allows the juices to redistribute, keeping the meat tender when sliced.
How to Store Leftover Beef Wellington
Store leftover Beef Wellington in an airtight container in the fridge for up to 3 days. If you plan to freeze it, do so before baking for the best results.
Fully baked leftovers can be frozen, but the pastry may lose some of its signature flakiness after reheating.
My Top 3 Money-Saving Tips for This Recipe
This recipe is luxurious, but here are my favorite tips to make it more affordable:
- Look for Deals on Beef: Check your local butcher or grocery store for sales on beef tenderloin. You can also use a less expensive cut, like sirloin, if needed.
- Use Store-Brand Puff Pastry: Store-brand puff pastry is often just as good as name-brand options but at a fraction of the price.
- Plan for Extra Mushrooms: Make a larger batch of the mushroom mixture and use leftovers in omelets, pasta, or as a topping for toast.
What to Serve With Beef Wellington
Beef Wellington pairs beautifully with classic sides like roasted vegetables, buttery mashed potatoes, or a fresh green salad. To take it up a notch, serve with a rich red wine reduction or a creamy horseradish sauce.
More Easy Recipes for You to Try at Home
I’ve got plenty of recipes to inspire your next meal!
