Beef Wellington is a classic dish that feels special every time you make it. It’s a tender beef fillet wrapped in a layer of mushroom duxelles, sometimes with a thin layer of prosciutto or pâté, all encased in a golden, flaky puff pastry. The combination of juicy beef and crispy, buttery pastry makes it a real treat.
One thing I love about Beef Wellington is how it brings a bit of theater to the table. Slicing into that pastry and seeing the perfectly cooked beef inside never fails to impress my family and friends. I usually make it for celebrations or cozy dinners when I want to make something that feels a bit fancy but is really straightforward to prepare with a little planning.
My tip is to let the beef rest before wrapping it so it stays juicy, and to make sure the mushroom mixture isn’t too wet so the pastry stays crisp. I like serving it with simple roasted vegetables or a green salad — something fresh to balance all that rich beef and pastry. It’s a dish that feels totally worth the effort and always earns lots of happy smiles around the dinner table.
Key Ingredients & Substitutions
Beef Tenderloin: This cut is tender and perfect for Beef Wellington since it cooks evenly. If you can’t find tenderloin, you could try filet mignon steaks joined together, but avoid tougher cuts.
Mushrooms: Cremini or button mushrooms are great for the duxelles. If you want more umami, try mixing in some shiitake or porcini mushrooms. Just make sure to cook off the moisture well.
Prosciutto: Thin prosciutto slices add saltiness and protect the pastry from getting soggy. If unavailable, thin slices of ham or pancetta can work as a substitute.
Puff Pastry: Use good quality store-bought puff pastry to save time. Thawed but kept cold is important for flakiness. For a gluten-free version, look for gluten-free puff pastry or use phyllo sheets, though texture will vary.
How Do You Make Sure the Beef Stays Juicy and the Pastry Crispy?
The key is controlling moisture and temperature at each step to get juicy beef inside and crispy pastry outside:
- Sear the beef first to lock in flavor and juices. Let it cool before coating—it prevents steaming inside the pastry.
- Cook the mushroom duxelles slowly to dry out moisture. Excess water will make the pastry soggy.
- Wrap the beef tightly in prosciutto and mushroom layers to add flavor and keep moisture away from pastry.
- Chill the wrapped beef in plastic wrap and later after wrapping in puff pastry. Cold pastry holds its shape and crisps better during baking.
- Bake at a hot oven (400°F/200°C) so the pastry browns quickly without overcooking the beef inside.
- Rest the cooked Wellington before slicing. This lets juices redistribute, keeping the beef tender and moist.
Equipment You’ll Need
- Heavy skillet – perfect for searing the beef evenly and quickly.
- Food processor or sharp knife – to finely chop mushrooms for the duxelles.
- Plastic wrap – helps you roll the prosciutto and mushroom layer tightly around the beef.
- Rolling pin – for rolling out the puff pastry smoothly and evenly.
- Baking sheet lined with parchment paper – prevents sticking and makes cleanup easy.
- Instant-read thermometer – ensures the beef is cooked just right, especially important for medium-rare.
Flavor Variations & Add-Ins
- Swap beef tenderloin with a pork tenderloin for a lighter and more budget-friendly option.
- Add finely chopped cooked chestnuts or walnuts to the mushroom duxelles for a nutty crunch.
- Mix fresh herbs like rosemary, tarragon, or parsley into the mushroom mixture to brighten the flavors.
- Spread a thin layer of pâté, such as foie gras or chicken liver, on the prosciutto for extra richness.
How to Make Beef Wellington
Ingredients You’ll Need:
Main Ingredients:
- 1 (about 2-2.5 lb) center-cut beef tenderloin (filet mignon), trimmed
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 8 oz cremini or button mushrooms, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1/4 cup shallots, finely diced
- 6-8 slices prosciutto
- 1/4 cup fresh thyme leaves, chopped
- 1 package (14 oz) puff pastry sheets, thawed
- 1 large egg, beaten (for egg wash)
- Fresh rosemary and thyme sprigs for garnish (optional)
How Much Time Will You Need?
This Beef Wellington recipe usually takes about 20 minutes for preparation, 30 minutes chilling time, plus 25-30 minutes baking time. Add an extra 10 minutes for resting before slicing. In total, expect around 1 hour 20 minutes from start to finish.
Step-by-Step Instructions:
1. Preparing the Beef:
Season the beef tenderloin with salt and pepper generously. Heat olive oil in a heavy skillet over high heat. Sear the beef on all sides until nicely browned, about 2 to 3 minutes per side. Remove the beef from heat and allow it to cool. After cooling, brush the beef all over with Dijon mustard for a flavorful coating.
2. Making the Mushroom Duxelles:
Finely chop the mushrooms using a food processor or knife. Melt butter in a skillet over medium heat, then add the diced shallots and minced garlic. Sauté until fragrant and shallots are translucent. Add the chopped mushrooms and thyme, and cook until the mixture releases moisture and it evaporates, forming a thick paste (about 10-12 minutes). Season with salt and pepper, then remove from heat and cool.
3. Assembling the Prosciutto Wrap:
Lay a large piece of plastic wrap on your counter. Arrange the prosciutto slices overlapping each other on the plastic wrap to form a large rectangle. Spread the cooled mushroom mixture evenly over the prosciutto. Place the coated beef in the center and tightly roll prosciutto around the beef using the plastic wrap, twisting the ends. Chill this tightly wrapped beef in the fridge for at least 30 minutes.
4. Wrapping with Puff Pastry:
On a floured surface, roll out the puff pastry into a rectangle large enough to completely wrap the beef. Take the beef out of the plastic wrap and place it in the center of the pastry. Fold the pastry over the beef, trimming excess dough and pressing edges to seal well. Transfer to a baking sheet lined with parchment paper, placing the beef seam-side down. Brush the entire pastry surface with beaten egg.
5. Decorating and Chilling:
Optional: Use leftover pastry scraps to create decorative patterns on top of the pastry. Brush again with egg wash for a nice golden finish. Refrigerate the wrapped beef for 15 minutes to help the pastry set.
6. Baking the Beef Wellington:
Preheat your oven to 400°F (200°C). Bake the Wellington for about 25 to 30 minutes or until the pastry is a rich golden brown and an instant-read thermometer inserted into the beef reads 125-130°F for medium-rare doneness.
7. Resting and Serving:
Allow the Beef Wellington to rest for 10 minutes after baking to let the juices settle. Garnish with fresh rosemary or thyme if you like. Slice and serve with your favorite sides like roasted vegetables or sautéed greens for a complete, delightful meal.
Can I Use Frozen Puff Pastry for Beef Wellington?
Yes! Just be sure to thaw it completely in the fridge before using. This keeps the pastry pliable and helps it bake evenly and puff up nicely.
How Do I Know When the Beef is Cooked Perfectly?
Using an instant-read thermometer is the best way—aim for 125-130°F inside for medium-rare. The pastry should be golden and crisp by then.
Can I Prepare Beef Wellington Ahead of Time?
Absolutely! You can wrap the beef in prosciutto and pastry up to a day ahead. Keep it tightly wrapped in the fridge and bake fresh before serving.
What Should I Do If My Mushroom Duxelles Is Too Wet?
Cook it a little longer over medium heat to evaporate excess moisture. A dry duxelles helps keep the pastry crisp and prevents sogginess.