Beef Wellington
Beef Wellington is a classic dish that feels special and luxurious without being too complicated. It’s a tender beef fillet wrapped in layers of mushroom duxelles, prosciutto, and puff pastry,…
Tip: save now, cook later.Beef Wellington is a classic dish that feels special and luxurious without being too complicated. It’s a tender beef fillet wrapped in layers of mushroom duxelles, prosciutto, and puff pastry, creating a beautiful golden crust that’s crispy on the outside and juicy on the inside. The combination of flavors and textures makes each slice a little celebration on your plate.
I love making Beef Wellington when I want to impress, whether it’s a holiday meal or a cozy weekend treat. It’s one of those recipes that feels fancy but really shows how a few simple ingredients can come together to create something amazing. My favorite part is when you cut into the pastry and see the perfectly cooked beef with that flavorful mushroom layer surrounding it.
Serving this with some simple roasted vegetables or a fresh green salad makes for a meal that’s balanced yet indulgent. I find that letting the Wellington rest for a bit after baking helps keep all those juices locked inside, making every bite super tender. It’s a dish that brings people together around the table, and I always enjoy the smiles it gets when it’s served.
Key Ingredients & Substitutions
Beef Tenderloin: This cut is tender and juicy, perfect for Beef Wellington. If unavailable, filet mignon or a well-trimmed sirloin roast can work, but tenderness may vary.
Mushrooms: Cremini or button mushrooms are great for the duxelles. You can also mix shiitake or portobello for deeper flavor. Use a food processor to finely chop them for a smooth spread.
Prosciutto: Adds saltiness and moisture barrier. If prosciutto is hard to find, thinly sliced ham or pancetta can be a decent substitute, though flavor will differ.
Puff Pastry: Ready-made puff pastry saves time and works well. If you want, homemade pastry is an option but takes more effort. Make sure it is thawed and cold before wrapping.
How Can I Ensure the Beef Stays Juicy and the Pastry Crispy?
The secret to a great Beef Wellington is keeping the beef tender and the pastry perfectly crisp.
- Sear the Beef: Brown it well to lock in juices and add flavor.
- Cool Before Wrapping: Let seared beef and duxelles cool so the pastry doesn’t get soggy.
- Wrap with Prosciutto: This layer holds moisture and keeps the pastry crisp.
- Chill the Wrapped Beef: Resting in the fridge helps the layers firm up, making it easier to wrap the pastry without tearing.
- Egg Wash: Brush the pastry with beaten egg for that beautiful golden shine and crisp texture.
- Proper Oven Temp: Bake hot and fast (around 400°F/200°C) to cook the beef evenly and crisp the pastry without drying the meat.
- Rest After Baking: Let the Wellington rest so the juices settle and don’t spill out when sliced.
Equipment You’ll Need
- Heavy skillet – perfect for searing the beef evenly and building flavor.
- Food processor – makes chopping mushrooms for duxelles quick and easy.
- Plastic wrap – helps you roll the prosciutto and mushroom layer tightly around the beef.
- Baking sheet with parchment paper – keeps the pastry from sticking and ensures easy cleanup.
- Pastry brush – for applying egg wash to get that golden, shiny crust.
- Instant-read thermometer – key to checking the beef’s doneness without cutting into it.
Flavor Variations & Add-Ins
- Swap beef tenderloin for pork loin for a budget-friendly twist that still tastes great.
- Add finely chopped fresh herbs (like parsley or tarragon) into the mushroom duxelles to brighten the flavor.
- Include a thin layer of foie gras or pate for extra richness and a classic touch.
- Mix sautéed spinach into the mushroom layer for a boost of color and nutrients.
How to Make Beef Wellington?
Ingredients You’ll Need:
For The Beef and Meat Preparation:
- 2 lb (900 g) center-cut beef tenderloin (filet mignon), trimmed
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
For The Mushroom Duxelles:
- 12 oz (340 g) cremini or button mushrooms, finely chopped
- 2 tbsp unsalted butter
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 2 tbsp fresh thyme leaves
- Salt and freshly ground black pepper, to taste
For Assembly and Baking:
- 6-8 slices prosciutto
- 1 sheet puff pastry (about 12×12 inches), thawed if frozen
- 1 egg, beaten (for egg wash)
- Fresh rosemary sprigs (optional, for garnish)
How Much Time Will You Need?
This Beef Wellington recipe takes about 1 hour and 15 minutes in total. You’ll spend some time searing and preparing the beef and mushroom mixture (about 25-30 minutes), then assembling and wrapping the Wellington (15-20 minutes), and finally baking it for about 25-30 minutes. Allow an additional 10-15 minutes for resting before slicing and serving.
Step-by-Step Instructions:
1. Preparing the Beef:
Season your trimmed beef tenderloin well with salt and pepper. Heat olive oil in a heavy skillet over high heat. Sear the beef on all sides for about 2-3 minutes per side until it turns a deep brown color. Remove the beef and let it cool slightly before brushing it thoroughly with Dijon mustard. Set aside.
2. Making the Mushroom Duxelles:
Using a food processor, pulse mushrooms until finely chopped. In the same skillet, melt butter over medium heat. Add the chopped shallots, garlic, and thyme, cooking until soft, about 2 minutes. Add the mushrooms and cook, stirring frequently, until all moisture evaporates and the mushrooms create a thick paste, roughly 10-15 minutes. Season with salt and pepper, then let the mixture cool.
3. Assembling the Beef Wellington:
Lay a large piece of plastic wrap on your work surface. Arrange the prosciutto slices on the plastic wrap, overlapping slightly to form a rectangle large enough to wrap around the beef. Spread the cooled mushroom duxelles evenly over the prosciutto. Place the beef in the center, then carefully roll the prosciutto and mushroom layers around the beef using the plastic wrap to help you. Twist the ends of the plastic wrap to secure the roll, and chill it in the refrigerator for 15-30 minutes.
4. Wrapping the Beef in Puff Pastry:
On a lightly floured surface, roll out your puff pastry sheet until it is large enough to fully wrap the beef roll. Remove the beef roll from plastic wrap and place it in the center of the pastry. Fold the pastry over the beef, trimming any excess dough if necessary, and press the edges firmly to seal. Brush the edges with beaten egg for better sealing.
Place the wrapped beef seam-side down on a baking sheet lined with parchment paper. Using the back of a knife, lightly score a decorative pattern on the top of the pastry without cutting through. Brush the entire pastry with the beaten egg wash to give a golden shine.
5. Baking and Finishing:
Preheat your oven to 400°F (200°C). Bake the Beef Wellington for 25-30 minutes or until the puff pastry is beautifully golden. Use an instant-read thermometer inserted into the center of the beef; for medium rare, it should register about 125°F (52°C). Remove from the oven and let it rest for 10-15 minutes before slicing.
6. Serving:
Slice the Beef Wellington into thick, generous pieces. Garnish with fresh rosemary sprigs if you like. Serve alongside roasted vegetables or a fresh, crisp salad for a complete meal everyone will enjoy.
Can I Use Frozen Puff Pastry for Beef Wellington?
Yes, just be sure to thaw it completely in the refrigerator before using. Working with cold but pliable pastry helps prevent tearing and ensures a crisp, flaky crust.
How Do I Store Leftover Beef Wellington?
Wrap leftovers tightly in foil or plastic wrap and refrigerate for up to 2 days. Reheat gently in a 350°F (175°C) oven to keep the pastry crisp without overcooking the beef.
What If I Don’t Have Prosciutto?
You can substitute thinly sliced ham or pancetta. While the flavor will be slightly different, they still help keep moisture away from the pastry for a nice texture.
Can I Make Beef Wellington Ahead of Time?
Absolutely! You can assemble it up to the baking step, then cover and refrigerate for a few hours. Just bring it to room temperature before baking so it cooks evenly.