Beef Wellington is a classic dish that feels fancy but is surprisingly doable at home. It features a juicy beef tenderloin wrapped in a flavorful mixture of mushrooms and herbs, all encased in a golden, flaky puff pastry. The combination of tender meat and crisp pastry makes every bite something special.
I love making Beef Wellington when I want to impress friends or celebrate a special occasion. One of my favorite tips is to make sure the beef is well-seared and the mushroom mixture is cooked until dry—this keeps the pastry from getting soggy and makes the dish perfect every time. It’s a bit of a project, but the end result is so worth it.
When I serve Beef Wellington, I like to keep the sides simple—roasted veggies or a fresh green salad are enough to balance the richness. Everyone always feels like it’s a treat, and I enjoy seeing how excited they get when I slice into that beautiful golden crust. It’s a dish that turns a meal into a memory.
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Key Ingredients & Substitutions
Beef tenderloin: This cut is tender and perfect for Beef Wellington. You can use filet mignon pieces if you can’t find a larger tenderloin. For a leaner option, try sirloin, but the texture will be different.
Mushrooms: Mixed mushrooms add depth of flavor. Cremini and shiitake offer earthiness, but button mushrooms work fine too. You can substitute with finely chopped chestnuts for an interesting twist.
Prosciutto: It adds saltiness and helps hold the mushroom layer together. If unavailable, thin slices of ham or pancetta can work, though the flavor will be a bit different.
Puff pastry: Buy frozen puff pastry sheets for convenience. Let them thaw fully but keep cold. You could try phyllo dough, but it’s much thinner and crispier, so the texture changes.
Dijon mustard: Adds a subtle tang to beef. If you don’t have Dijon, whole-grain or spicy brown mustard are good alternatives.
How Do You Keep the Pastry Crispy and Not Soggy?
Moisture control is key to a perfect Wellington. Here’s what I do:
- Sear the beef on all sides to seal in juices and brush with mustard to add flavor and create a barrier.
- Cook the mushroom mixture until very dry; this prevents sogginess from added moisture.
- Wrap the mushroom layer in prosciutto, which adds flavor and keeps moisture away from pastry.
- Chill the wrapped beef before wrapping in pastry—it firms up the layers and helps pastry stay crisp.
- Score the pastry lightly before baking to let steam escape, so it bakes evenly and crisps up nicely.
Following these steps consistently helps me get that golden, flaky crust without sogginess every time!
Equipment You’ll Need
- Heavy skillet – perfect for searing the beef evenly and getting a nice crust.
- Food processor – makes chopping mushrooms quick and easy for the duxelles.
- Plastic wrap – helps you roll the prosciutto and mushroom layer tightly around the beef.
- Rolling pin – essential to roll out the puff pastry evenly without tearing.
- Baking sheet lined with parchment paper – keeps the pastry from sticking and helps even baking.
- Sharp knife – for scoring the pastry and slicing the finished Wellington neatly.
- Instant-read thermometer – ensures your beef is cooked perfectly to your desired doneness.
Flavor Variations & Add-Ins
- Swap beef for salmon fillet and use herb and lemon spread in place of mushrooms for a fish Wellington.
- Add finely chopped cooked chestnuts to the mushroom mix for a nutty flavor and extra texture.
- Mix fresh herbs like rosemary or tarragon into the duxelles to brighten the earthy mushroom taste.
- Spread a thin layer of pate or foie gras on the beef for a richer, more decadent flavor.
How to Make Beef Wellington
Ingredients You’ll Need:
Main Ingredients:
- 1 (2-2.5 lb) center-cut beef tenderloin (filet mignon), trimmed
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 lb mixed mushrooms (cremini, shiitake, button), finely chopped
- 2 shallots, minced
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 2 tbsp fresh thyme leaves, chopped
- 1/4 cup dry white wine or dry sherry
- 6-8 thin slices of prosciutto
- 1 package (around 14 oz) puff pastry sheets, thawed
- 2 egg yolks, beaten with 1 tbsp water (egg wash)
- Fresh thyme or parsley for garnish (optional)
Time Needed
This recipe takes about 45 minutes of active preparation plus 30 minutes or more for chilling. Baking will take around 25-30 minutes, and don’t forget to rest the Beef Wellington for 10 minutes before serving. So in total, expect around 1.5 to 2 hours from start to finish.
Step-by-Step Instructions:
1. Prepare the beef
Season your trimmed beef tenderloin well with salt and pepper. Heat olive oil in a heavy skillet over medium-high heat and sear the beef on every side until it develops a deep brown crust—about 2-3 minutes per side. Remove from heat and brush all over with Dijon mustard. Let the beef cool completely, then chill it in the fridge while you prepare the mushroom filling.
2. Make the mushroom duxelles
Pulse the mushrooms in a food processor until finely chopped. In a large skillet, melt butter over medium heat. Add the minced shallots and garlic and cook until softened. Stir in the chopped mushrooms, cooking and stirring frequently until all moisture evaporates and the mixture becomes dry and browned, about 10-15 minutes. Add fresh thyme and white wine, continue cooking until the wine has evaporated. Turn off the heat and let the mushroom mixture cool.
3. Assemble the prosciutto layer
On a sheet of plastic wrap, lay the prosciutto slices slightly overlapping to create a rectangle. Spread the cooled mushroom duxelles evenly over the prosciutto.
4. Wrap the beef
Place the chilled beef on top of the mushroom-covered prosciutto. Using the edges of the plastic wrap, roll the prosciutto and mushrooms snugly around the beef. Twist the ends of the plastic wrap to secure tightly and chill in the refrigerator for at least 30 minutes to firm up the shape.
5. Prepare the puff pastry
On a floured surface, roll out the thawed puff pastry sheet into a rectangle large enough to fully wrap around the beef. Remove the beef roll from the plastic wrap and place it in the center of the pastry.
6. Wrap with puff pastry
Fold the puff pastry over the beef roll, trimming excess dough as needed. Seal all edges well to encase the beef completely. Use any extra dough for decoration if you like. Brush the entire surface with the beaten egg wash to help it brown.
7. Chill and score
Refrigerate the wrapped Wellington for 15-20 minutes to firm up the pastry. Before baking, lightly score the pastry’s surface with a sharp knife to add a decorative pattern without cutting through.
8. Bake
Preheat your oven to 400°F (200°C). Place the Beef Wellington seam-side down on a baking sheet lined with parchment paper. Brush again with egg wash. Bake for 25-30 minutes, until the pastry is golden and crisp. Use an instant-read thermometer to check doneness: 125°F (52°C) for medium-rare.
9. Rest and serve
Remove from the oven and let it rest for about 10 minutes before slicing. Garnish with fresh thyme or parsley if you want a fresh touch. Slice carefully and serve with your favorite side dishes and sauces.
Enjoy your Beef Wellington, a beautiful and delicious centerpiece with tender beef, earthy mushrooms, and flaky golden pastry!
Can I Use Frozen Beef Tenderloin for Beef Wellington?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before searing. Pat it dry thoroughly to avoid excess moisture, which can affect browning and the puff pastry texture.
Can I Prepare Beef Wellington Ahead of Time?
Absolutely! You can assemble the wrapped beef Wellington and refrigerate it for up to 24 hours before baking. Just bring it out of the fridge 20 minutes before baking to take the chill off for even cooking.
How Should I Store Leftovers?
Wrap any leftover Beef Wellington tightly in foil or plastic wrap and store in the refrigerator for up to 2 days. Reheat gently in a low oven to keep the pastry crisp without drying out the beef.
What Are Good Side Dishes to Serve with Beef Wellington?
Simple sides like roasted vegetables, mashed potatoes, or a fresh green salad complement the rich flavors perfectly without overpowering the dish.
