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Beef Wellington Recipe

ByMadison
Jump to Recipe· 4.8 from 12 reviews

If you’ve ever wanted to impress at a dinner party or simply treat yourself to a restaurant-quality meal at home, this Beef Wellington Recipe is an absolute game changer. It sounds fancy, but once you know the steps, you’ll see it’s totally doable—and the results? Seriously stunning. Tender beef wrapped in a savory mushroom duxelles and prosciutto, all enveloped in golden puff pastry—it’s a classic that never disappoints. Stick with me, and I’ll walk you through everything you need to know to nail this dish and wow your guests (or just yourself!).

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Why This Recipe Works

  • Balanced Flavors: The earthy mushroom duxelles and salty prosciutto perfectly complement the rich beef tenderloin.
  • Juicy, Tender Meat: Searing the beef locks in juices, keeping it tender and moist inside the flaky pastry.
  • Classic Technique, Simplified: I break down the steps clearly so you don’t feel overwhelmed, even if you’re new to Beef Wellington.
  • Golden, Crispy Puff Pastry: The key is chilling the wrapped beef before baking—this keeps the pastry flaky and tight around the meat.
Beef Wellington, Beef Wellington recipe, how to make Beef Wellington, Beef Wellington ingredients, classic 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 part of this Beef Wellington Recipe is made with ingredients carefully chosen to deliver the classic taste and texture. From the buttery puff pastry to the herb-packed mushroom duxelles, these ingredients come together beautifully—just make sure your beef is a good quality center-cut tenderloin—trust me, it makes all the difference!

Beef Wellington, Beef Wellington recipe, how to make Beef Wellington, Beef Wellington ingredients, classic 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: The star of the show—choose a center-cut for even cooking and tender results.
  • Dijon mustard: Adds a subtle tang and helps the duxelles stick to the meat.
  • Mushrooms: Use a mix like button, cremini, shiitake, or portobello for rich, earthy flavor in the duxelles.
  • Prosciutto: This salty layer keeps moisture in and adds savory depth.
  • Puff pastry: Choose high-quality or homemade for that golden and flaky crust.
  • Fresh thyme & garlic: Essential aromatics to brighten and deepen the mushroom duxelles.
  • Shallots: Their mild sweetness balances the umami mushrooms perfectly.
  • Olive oil & butter: For searing and cooking the duxelles—fat carries flavor and texture here.
  • Egg wash & flaky sea salt: Gives the pastry a beautiful sheen and crunch after baking.
  • Chives: A fresh, mild onion garnish that brightens the finished dish.
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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 this recipe as is, but you can definitely make it your own. Whether you’re into stronger flavors or need to adjust for dietary needs, there’s room to experiment here—and I’ve tried a few myself! Don’t hesitate to play around a bit to find your perfect Wellington style.

  • Mushroom Variety: I sometimes add porcini powder or dried mushrooms for an umami punch—it’s incredible.
  • Pastry Choice: If you want an extra buttery crust, try making your own puff pastry or use a high-quality imported one.
  • Beef Thickness: For a thicker tenderloin, just increase the baking time slightly, but always rely on a thermometer for perfect doneness.
  • Herbs: Fresh rosemary or tarragon can stand in for thyme if you want a different herbal note—try what you like!

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

Step 1: Prepping and Searing the Tenderloin

Start with a beautifully trimmed 2-3 pound beef tenderloin—either ask your butcher to prep it for you or do it at home by removing silver skin and any fat. I always ask for it to be tied with butcher’s twine at 1-inch intervals; it keeps the meat compact and cooks evenly. Season generously with kosher salt (about 1 tsp per pound) and freshly ground black pepper. Heat your skillet until it’s smoking hot and then sear the beef on all sides for about 2 minutes each. Don’t rush or move it around—it’s the key to a perfect crust that locks in juices. After searing, brush the tenderloin with Dijon mustard while it’s warm. This adds great flavor and helps the mushroom mixture stick.

Step 2: Making the Mushroom Duxelles

The duxelles is the earthy mushroom paste that makes Beef Wellington so special. Combine half your mushrooms, shallots, thyme, and garlic in a food processor and pulse until finely chopped—not pureed! Do this in batches to keep the texture right. In the same pan you seared the beef (to keep all those meaty flavors), melt butter and olive oil over medium-high heat and cook the mushroom mixture with salt and pepper. Be patient: it will release moisture, and you want to cook it until most of that liquid evaporates and the mixture starts to brown—about 12-15 minutes total. Cool it completely before assembling.

Step 3: Wrapping with Prosciutto and Duxelles

Lay out a large double layer of plastic wrap and arrange your prosciutto slices in overlapping layers to make a square big enough to wrap around the tenderloin. Spread your cooled mushroom duxelles evenly across the prosciutto, then place the beef at one edge. Using the plastic wrap, roll the tenderloin tightly in the prosciutto and mushroom, folding in the ends as you go—this step seals in all those flavors. Twist the plastic wrap ends closed and pop it in the fridge for about 30 minutes. Chilling helps everything set and makes handling easier when you wrap with puff pastry.

Step 4: Puff Pastry Assembly and Baking

Flour your surface lightly and roll out your thawed puff pastry into a rectangle large enough to envelop the prosciutto-wrapped beef. Remove the tenderloin from the plastic wrap and place it in the center of the pastry. Wrap the pastry snugly around the beef, trimming excess dough if necessary, and seal the edges with beaten egg. Brush the top with the egg wash as well, then score the top with diagonal slashes to help vent steam during cooking. Sprinkle with flaky sea salt for that professional look and added crunch. Bake on a parchment-lined tray at 425°F (218°C) until the pastry is golden and the internal beef temperature reaches 120-125°F for medium-rare—usually around 40-45 minutes. Once out of the oven, let it rest for at least 10 minutes before slicing; this is crucial so the juices redistribute.

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Pro Tips for Making Beef Wellington Recipe

  • Use a Meat Thermometer: This is the only way to hit that perfect medium-rare; I never guess anymore!
  • Don’t Rush the Duxelles: Cooking out water thoroughly prevents soggy pastry—take the time to get a nice brown color without burning.
  • Chill for Tighter Wrapping: Refrigerating the prosciutto-wrapped beef before the puff pastry step makes rolling easier and keeps everything neat.
  • Let it Rest: Resting after baking lets the juices redistribute, so your slices won’t leak all over—very important for presentation.

How to Serve Beef Wellington Recipe

Beef Wellington, Beef Wellington recipe, how to make Beef Wellington, Beef Wellington ingredients, classic 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

I always finish my Beef Wellington slices with a sprinkle of freshly minced chives and a pinch of flaky sea salt like Maldon. The chives add a bright, fresh contrast to the rich pastry and beef, and the flaky salt gives just the right crunchy burst with every bite. You could also add a drizzle of a simple pan sauce or a red wine reduction for a fancier touch.

Side Dishes

For sides, I love pairing this Beef Wellington Recipe with classic mashed potatoes or a creamy potato gratin to complement the beef’s richness. Roasted root vegetables or a simple green vegetable like sautéed spinach or green beans balance the plate nicely and add fresh, vibrant notes.

Creative Ways to Present

For special occasions, I’ve slid whole Beef Wellingtons onto wooden boards and served with an herbaceous chimichurri or a dollop of horseradish cream on the side. You can also slice the Wellington and arrange the pieces fan-style on a platter for a beautiful centerpiece that invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover Beef Wellington slices tightly in plastic wrap and store them in an airtight container in the fridge. They’ll stay good for 2-3 days. The pastry can soften a bit, but the flavors remain fantastic.

Freezing

I’ve frozen fully assembled Beef Wellington (before baking) wrapped tightly in plastic wrap and foil. When I’m ready to eat it, I thaw it overnight in the fridge and then bake as usual, adding a few extra minutes to the cooking time. This is a lifesaver for prepping ahead of big meals.

Reheating

To reheat leftovers, I find gently warming slices in a low oven (around 300°F) for 10-15 minutes works best to keep the pastry crisp and avoid drying out the beef. Avoid microwaving if possible—it tends to make the pastry soggy.

FAQs

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

    While tenderloin is the classic choice due to its tenderness and size, you can technically use other cuts like a center-cut sirloin roast, but expect a different texture and cooking time. Tenderloin is recommended for the best traditional results.

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

    Ensuring your mushroom duxelles is well-cooked to release all moisture, chilling the wrapped beef before baking, and using prosciutto as a moisture barrier all help keep the puff pastry crisp and flaky.

  3. Is it okay to prepare Beef Wellington ahead of time?

    Yes! You can assemble it completely (wrapped in pastry) and refrigerate for several hours before baking. Alternatively, freeze it before baking and cook when ready—just adjust cooking time as needed.

  4. What’s the best way to check when the Beef Wellington is done?

    Use an instant-read meat thermometer. You want an internal temperature of 120-125°F for medium-rare. The pastry should be golden brown and puffed up when it’s ready.

  5. Can I add a sauce to serve with Beef Wellington?

    Absolutely! Classic choices include red wine sauce, Madeira sauce, or a creamy mustard sauce. Just make sure it complements the rich flavors without overpowering the dish.

Final Thoughts

Beef Wellington always feels like a “wow” moment in my kitchen, even though it’s become one of my go-to recipes for special dinners. The way all those textures and flavors come together is just magical—and trust me, your guests will be impressed by the flaky pastry and tender, savory beef every single time. Give this Beef Wellington Recipe a try—you’ll find it’s easier than you thought, and far more rewarding. Once you make it, you might just agree it’s worth every bite and every step!

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Beef Wellington Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 12 reviews
  • Author: Madison
  • 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

A classic Beef Wellington recipe featuring a tender center-cut beef tenderloin wrapped in mushroom duxelles and prosciutto, all encased in flaky puff pastry. Perfectly seared and baked to medium-rare perfection, this elegant main course is ideal for special occasions and impressive dinner parties.

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
  • 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

Assembly

  • 12 thin slices prosciutto (about 1/4 pound)
  • Flour for rolling out puff pastry
  • 14 ounces frozen or homemade puff pastry, thawed
  • 1 large egg, beaten
  • 1/2 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 silverskin and excess fat, then tie it with butcher’s twine at 1-inch intervals. Season generously all over with kosher salt (about 1 teaspoon per pound) and freshly ground black pepper.
  2. Sear the beef. Heat a large skillet over high heat until smoking hot. Add 2 tablespoons olive oil, then sear the tenderloin on all sides, including the ends, about 2 minutes per side, without moving it around to develop a good crust. Remove from heat and discard the twine. Brush all sides with 2 tablespoons dijon mustard while the meat is still warm. Set aside.
  3. Prepare the duxelles. In a food processor, pulse half the mushrooms, shallots, thyme leaves, and garlic until finely and evenly chopped, about 10-15 pulses. Repeat with the remaining mushrooms, shallots, thyme, and garlic.
  4. Cook the duxelles. Use the same skillet from the beef and heat 2 tablespoons salted butter and 2 tablespoons olive oil over medium-high heat until melted. Add the chopped mushroom mixture, season with salt and pepper, and cook, stirring occasionally, about 8-10 minutes until mushrooms release most of their liquid. Continue cooking for an additional 4-5 minutes until browned. Remove from heat and let cool.
  5. Assemble the prosciutto wrap. On a large piece of plastic wrap (doubled if needed), lay out 12 slices of prosciutto in slightly overlapping layers forming a square large enough to wrap the tenderloin. Spread the cooled duxelles evenly over the prosciutto surface. Place the tenderloin on one end and use the plastic wrap to roll the meat tightly in prosciutto and mushroom mixture, tucking in ends as you go. Twist plastic wrap ends closed and refrigerate for 30 minutes to set.
  6. Prepare puff pastry. Preheat oven to 425°F (218°C). Lightly dust a clean surface with flour and roll out the thawed 14 ounces of puff pastry into a large rectangle to fully wrap the prosciutto-covered tenderloin. Press edges together if using two sheets.
  7. Wrap the tenderloin. Remove the tenderloin from plastic wrap and place it on the puff pastry. Roll it up, tucking the ends under, and brush 1 beaten large egg over the long edge to seal the seam. Trim excess pastry edges if necessary.
  8. Bake. Transfer the wrapped beef to a parchment-lined baking sheet. Brush the top with remaining egg wash, then cut diagonal slashes about every inch to allow steam to vent while baking. Sprinkle 1/2 teaspoon flaky or coarse sea salt over the top. Bake for 40 to 45 minutes until the pastry is golden brown and the internal temperature of the beef reaches 120-125°F (49-51°C) for medium-rare.
  9. Rest and Serve. Remove from oven and rest for 10 minutes before slicing into thick pieces. Garnish with a sprinkle of flaky or coarse salt and finely minced chives before serving.

Notes

  • Beef tenderloin can be tied by your butcher if preferred.
  • Use a mix of mushrooms for a deeper flavor in the duxelles.
  • Make sure to cool the duxelles completely before wrapping to avoid soggy pastry.
  • Chilling the wrapped tenderloin helps it hold its shape when baking.
  • A digital meat thermometer is recommended to ensure perfect doneness.
  • If puff pastry dough has excess edges, trim to prevent thick uneven layers.
  • Let the Wellington rest after baking to allow juices to redistribute for a juicier slice.

Nutrition

  • Serving Size: 1 slice
  • Calories: 650 kcal
  • Sugar: 3 g
  • Sodium: 650 mg
  • Fat: 45 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 25 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 30 g
  • Fiber: 3 g
  • Protein: 35 g
  • Cholesterol: 120 mg

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