Beef Wellington is a classic dish featuring a tender, juicy beef filet wrapped in layers of rich mushroom duxelles, prosciutto, and flaky puff pastry. It’s a real showstopper, with the buttery crust providing a perfect contrast to the savory meat inside. Just looking at it makes your mouth water!
I love making Beef Wellington because it feels like a special treat—perfect for holidays or celebrations. It takes a little time and care to get everything just right, but the end result is totally worth it. One tip I always follow is to let the beef rest after searing and before baking, so it stays extra tender and juicy.
When I serve Beef Wellington, I usually pair it with simple sides like roasted veggies and a light salad to balance the richness. It always makes for a memorable meal, and watching everyone’s faces light up when you slice through that golden pastry is one of my favorite kitchen moments.
Key Ingredients & Substitutions
Beef Tenderloin: This cut is juicy and tender, perfect for a fancy meal. If it’s hard to find, filet mignon steaks work well too. Avoid tougher cuts—they won’t give the same melt-in-your-mouth texture.
Mushrooms: I like cremini for their rich flavor, but button mushrooms or even a mix of wild mushrooms are great substitutes. Just make sure to chop them finely before cooking so the duxelles spread evenly around the beef.
Prosciutto: This salty, thin ham adds flavor and keeps the beef moist. You can swap it with thin slices of ham or even bacon if you want a different taste, but traditional prosciutto is best.
Puff Pastry: Pre-made puff pastry sheets save a lot of time and give that flaky golden crust. If you prefer homemade pastry, go for a sturdy but light dough. Make sure it’s chilled before rolling!
How Can You Get the Perfect Beef Cooking and Crispy Pastry?
Balancing tender beef and golden crust is key. Here’s how I do it:
- First, sear the beef on high heat to lock in juices and add flavor. It should be nicely browned but not cooked through.
- Brush with Dijon mustard for a tangy layer that also helps the mushroom mixture stick.
- Cook mushroom duxelles slowly to remove moisture; this keeps the pastry from getting soggy.
- Wrap carefully with prosciutto and plastic wrap so it stays tight and neat.
- Chilling between steps helps all layers hold their shape and keeps the pastry firm.
- Roll puff pastry on a floured surface to prevent sticking but don’t stretch it, or it might shrink while baking.
- Brush the pastry with an egg wash for that shiny golden color and pretty pattern.
- Bake at 400°F until pastry is crisp, and use a meat thermometer to check for medium-rare (around 125°F).
- Finally, resting the Wellington lets juices redistribute so each slice is juicy and tender inside a flaky crust.
Equipment You’ll Need
- Heavy skillet – perfect for searing the beef evenly and developing a nice crust.
- Food processor – makes quick work of finely chopping mushrooms for the duxelles.
- Plastic wrap – helps you roll the beef and mushroom layers tightly without sticking.
- Rolling pin – for evenly rolling out the puff pastry without tearing it.
- Baking sheet lined with parchment paper – ensures the pastry cooks evenly and cleans up easily.
- Instant-read thermometer – takes the guesswork out of cooking the beef to your preferred doneness.
Flavor Variations & Add-Ins
- Swap beef tenderloin for pork tenderloin for a milder, more affordable option; just adjust cooking times.
- Add finely chopped fresh herbs like thyme or rosemary to the mushroom mixture for extra aroma.
- Mix a little blue cheese or Gruyère into the duxelles for a creamy, tangy twist.
- Try wrapping with smoked ham instead of prosciutto to add a smoky flavor that complements the meat.
How to Make Beef Wellington
Ingredients You’ll Need:
For the Beef and Filling:
- 1 (2 to 2.5 lb) center-cut beef tenderloin (filet mignon), trimmed
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 lb mushrooms (cremini or button), finely chopped
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 4 oz prosciutto slices
For the Pastry:
- 1 package (14 oz) puff pastry sheets, thawed if frozen
- 1 egg, beaten (for egg wash)
- Flour for dusting
- Fresh thyme sprigs (optional, for garnish)
How Much Time Will You Need?
Get ready to spend about 1 hour and 30 minutes in total. This includes prepping and cooking steps, plus some time chilling the beef wrapped in prosciutto and the wrapped pastry before baking. The resting time after baking is also important to make sure the beef stays juicy and the pastry crisp.
Step-by-Step Instructions:
1. Prepare and Sear the Beef:
Season your beef tenderloin well with salt and pepper. Heat olive oil in a heavy skillet over high heat, then sear the beef on all sides until it looks beautifully browned — about 2 to 3 minutes on each side. Once seared, brush the beef all over with Dijon mustard. Let it cool down, and for best results, chill it in the fridge for about 30 minutes to help it firm up.
2. Make the Mushroom Duxelles:
Use a food processor to finely chop the mushrooms. In the same skillet you seared the beef, melt butter and sauté the shallots and garlic until fragrant. Add the chopped mushrooms and cook them over medium heat until their moisture evaporates and the mixture becomes sticky and thick, about 10 to 15 minutes. Season with salt and pepper, then set aside to cool completely.
3. Assemble the Beef and Mushroom Layers:
Place a large sheet of plastic wrap on your workspace. Lay the prosciutto slices over it, overlapping slightly to form a rectangle big enough to wrap the beef. Spread the cooled mushroom mixture evenly over the prosciutto. Place the beef on top, then use the plastic wrap to carefully roll everything into a tight log. Twist the ends to secure and pop it into the fridge for at least 30 minutes.
4. Wrap the Beef in Puff Pastry:
Lightly flour your surface and roll out the puff pastry into a rectangle that will cover your beef log. Remove the plastic wrap from the beef and set it in the center of the pastry. Brush the edges of the pastry with the beaten egg, then fold it over the beef, trimming any excess pastry and sealing all edges firmly. Brush the outside of the pastry with egg wash for a golden finish.
5. Decorate, Chill, and Bake:
Use the back of a knife to gently score a diamond pattern on the pastry for a fancy look. Give it one more brush with egg wash. Chill the entire wrapped beef for 20 to 30 minutes to help the pastry firm. Preheat your oven to 400°F (200°C). Place the Wellington on a baking sheet lined with parchment paper and bake for about 25 to 30 minutes. The pastry should be golden and crisp, and the inside meat ideally at 125°F for medium-rare.
6. Rest and Serve:
After baking, let your Beef Wellington rest for about 10 minutes. This helps keep it juicy while the pastry stays crisp. Garnish with fresh thyme if you like, slice carefully, and serve warm with your favorite sides like roasted potatoes and sautéed greens.
Can I Use Frozen Puff Pastry for Beef Wellington?
Yes! Just be sure to thaw the puff pastry completely in the fridge before rolling it out. This prevents tearing and helps achieve a flaky, golden crust.
How Should I Store Leftover Beef Wellington?
Wrap leftovers tightly in plastic wrap or foil and refrigerate for up to 2 days. Reheat gently in the oven at a low temperature to keep the pastry crisp and the beef tender.
Can I Prepare Beef Wellington Ahead of Time?
Absolutely! You can assemble the wrapped beef in puff pastry and refrigerate it for several hours or overnight before baking. Just bring it back to room temperature for about 30 minutes before placing it in the oven.
What’s the Best Way to Check Beef Doneness?
Use an instant-read thermometer inserted into the center of the beef. For medium-rare, aim for 125°F. Remember the beef will continue to cook slightly while resting.
