Beef Wellington is a classic dish featuring tender, juicy beef tenderloin wrapped in a layer of mushrooms and puff pastry, baked until golden and flaky. The mix of textures—from the crisp pastry to the soft, flavorful meat inside—makes it a real showstopper at any meal.
I love making Beef Wellington for special occasions because it feels fancy without being overly complicated. One of my favorite tricks is to use a mushroom duxelles seasoned well with garlic and herbs to add extra flavor without overpowering the beef. It’s also key to let the beef cool before wrapping it in pastry so everything stays nice and neat.
Serving this dish with simple sides like roasted vegetables or a fresh salad helps balance the richness and keeps the meal feeling light. Whenever I make Beef Wellington, it brings everyone to the table with big smiles, and there’s something so satisfying about slicing into that perfect golden crust to reveal the beautiful beef inside.
Key Ingredients & Substitutions
Beef tenderloin: This cut is tender and perfect for Beef Wellington. If you can’t find it, filet mignon steaks can work well, just adjust cooking time. Choose a piece about 2 pounds for even cooking.
Mushrooms (duxelles): Cremini or button mushrooms work best for a nice earthy flavor. Finely chopping the mushrooms helps them cook down into a paste that adds moisture and taste without sogginess.
Prosciutto: This salty cured meat adds flavor and keeps the pastry from becoming soggy. If unavailable, thinly sliced ham or pancetta can be used but the taste will differ slightly.
Puff pastry: Store-bought sheets save time and create a beautifully flaky crust. Let it thaw properly and avoid overworking the dough to keep it light and crisp.
Egg wash: Beating egg yolks with water gives the pastry a lovely golden shine when baked. You can also use whole beaten eggs but yolks give a richer color.
How Do You Make Sure the Beef Wellington is Cooked Perfectly Without a Soggy Crust?
The key is balancing moisture and heat. Here’s how I do it:
- Sear the beef: Browning the tenderloin first locks in the juices and adds flavor. Let it cool before wrapping to avoid steaming the pastry.
- Cook down mushrooms fully: Mushrooms release a lot of water, so cook them until they become a thick paste to prevent sogginess.
- Use prosciutto: It acts as a moisture barrier between mushrooms and pastry.
- Chill after assembling: Refrigerating the wrapped beef firms up the layers, so pastry stays flaky during baking.
- Preheat oven high: Baking at 400°F (200°C) helps create a crisp crust before the beef is fully cooked.
Following these tips will help you get a crisp, golden crust with tender, juicy beef inside every time!
Equipment You’ll Need
- Heavy skillet – perfect for searing the beef evenly and building deep flavors.
- Sharp chef’s knife – helps finely chop mushrooms and slice the Wellington cleanly.
- Plastic wrap – lets you roll and shape the beef and mushroom layers tightly.
- Baking sheet lined with parchment paper – keeps the pastry from sticking and catches drips.
- Meat thermometer – key for checking your beef’s doneness without cutting into it.
Flavor Variations & Add-Ins
- Swap mushrooms for sautéed spinach and garlic for a lighter filling with fresh flavor.
- Add foie gras or pâté along with the mushrooms for a richer, more decadent taste.
- Use blue cheese instead of Dijon mustard to spread over the seared beef for a tangy twist.
- Try herbed puff pastry by sprinkling fresh thyme or rosemary on the dough before wrapping.
How to Make Beef Wellington
Ingredients You’ll Need:
For the Beef and Filling:
- 1 center-cut beef tenderloin (2 to 2.5 pounds)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 12 ounces cremini or button mushrooms, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- ¼ cup shallots, finely chopped
- 2 teaspoons fresh thyme leaves, chopped
- 6 to 8 slices prosciutto
For the Pastry:
- 1 package (about 14 ounces) puff pastry sheets, thawed if frozen
- 2 egg yolks, beaten with 1 tablespoon water (egg wash)
- Fresh rosemary sprig (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes of preparation time and around 35 minutes to bake. Adding in chilling times between steps, plan for about 1 hour total before you can enjoy your Beef Wellington!
Step-by-Step Instructions:
1. Prepare and Sear the Beef:
Trim off any fat or silver skin from your beef tenderloin. Season it well with salt and pepper. Heat olive oil in a heavy skillet over high heat until hot. Sear the beef on all sides for about 2-3 minutes each until it’s nicely browned. Remove it from the pan and brush all over with Dijon mustard. Set it aside and let it cool completely.
2. Make the Mushroom Duxelles:
In the same skillet, melt butter over medium heat. Add the shallots and garlic, cooking until soft. Add the finely chopped mushrooms and a pinch of salt, cooking until the moisture evaporates and the mushrooms form a thick paste — this usually takes 10-15 minutes. Stir in fresh thyme, season to taste, then remove from heat and let cool.
3. Wrap the Beef:
On a large sheet of plastic wrap, lay out the prosciutto slices, slightly overlapping to form a rectangle. Spread the mushroom mixture evenly on top. Place the cooled beef tenderloin on the mushrooms, then roll everything tightly using the plastic wrap to shape it like a log. Twist the ends of the plastic wrap and chill for 15-20 minutes to set the shape.
4. Prepare the Pastry and Assemble:
Roll out your puff pastry on a lightly floured surface to a size big enough to wrap the beef. Unwrap the beef from the plastic and place it in the center of the pastry. Fold the pastry around the beef, trimming any excess, and press the edges gently to seal. You can lightly score the pastry surface with a knife to create decorative patterns if you like. Brush the entire pastry with egg wash to get a golden finish.
5. Chill and Bake:
Place the wrapped beef on a parchment-lined baking sheet, seam side down. Refrigerate for at least 15 minutes before baking. When ready, preheat your oven to 400°F (200°C). Brush one more time with egg wash. Bake for 25-35 minutes or until the pastry is golden brown and a meat thermometer inserted into the center reads 120-125°F for medium-rare.
6. Rest and Serve:
Let the Beef Wellington rest for 10 minutes after baking. This helps keep the beef juicy. Garnish with fresh rosemary if you like and slice to serve. Enjoy this classic dish with your favorite sides!
Can I Use Frozen Puff Pastry for Beef Wellington?
Yes! Just be sure to thaw it fully in the fridge overnight before using. Working with cold but pliable dough helps you get a flaky, golden crust without tearing.
How Do I Know When the Beef Wellington is Done?
The best way is to use a meat thermometer. Aim for 120-125°F (49-52°C) in the center for medium-rare. The pastry should be golden brown and crisp on the outside.
Can I Prepare Beef Wellington Ahead of Time?
Absolutely! You can assemble it and refrigerate for a few hours before baking. Just bring it back to the fridge after rolling and chilling. Bake fresh when ready to serve.
How Should I Store and Reheat Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a low oven (about 300°F/150°C) to keep the pastry crisp without overcooking the beef.
