Beef Wellington is a classic dish that brings together tender, juicy beef wrapped in a layer of mushroom duxelles and flaky puff pastry. It’s known for that beautiful golden crust and the rich, earthy flavors inside that make every bite special. If you love hearty meals with a touch of elegance, this dish is hard to beat.
I’ve always thought there’s something really satisfying about making Beef Wellington. It feels like a celebration on a plate, but with a little care and patience, it’s definitely doable at home. I like to make sure the beef is cooked just right—pink in the middle—and the pastry is perfectly crisp. It’s one of those dishes that’s great for sharing with family or friends because it feels like a special treat.
My favorite way to serve it is with a simple side of roasted vegetables or a fresh green salad to balance out all the richness. Plus, the leftovers (if there are any) make amazing sandwiches the next day! Beef Wellington always brings a bit of excitement to the table, and I love how it turns an ordinary meal into a memorable occasion.
Key Ingredients & Substitutions
Beef Tenderloin: This cut is tender and cooks evenly, making it perfect for Beef Wellington. If you can’t find tenderloin, center-cut sirloin is a decent substitute but won’t be as tender.
Mushrooms: Cremini or button mushrooms work best for the duxelles due to their mild flavor and moisture content. You can use shiitake or portobello for a deeper, earthier flavor. Just be sure to cook off the moisture well.
Prosciutto: Prosciutto adds a nice salty layer and helps keep moisture away from the puff pastry. You can swap it with Parma ham or even thin slices of bacon if you like.
Puff Pastry: Store-bought puff pastry makes this recipe easier. If you want a homemade touch, you can make your own, but be aware it takes more time and skill to get it crisp and flaky.
Dijon Mustard: Mustard adds a subtle tang that complements the beef well. If you’re not a fan, you can skip it or use whole-grain mustard for extra texture.
How Do You Make Sure the Puff Pastry Stays Crisp and Doesn’t Get Soggy?
One challenge with Beef Wellington is keeping the puff pastry golden and crisp rather than soggy from the moisture of the mushrooms and beef. Here are some tips:
- Cook the Mushroom Duxelles Thoroughly: Sauté the mushrooms until all the moisture evaporates. This helps prevent soggy pastry later.
- Use Prosciutto as a Barrier: Wrapping the beef and duxelles in a layer of prosciutto creates a moisture shield that keeps the pastry crisp.
- Chill the Wrapped Beef: Let the beef, mushroom, and prosciutto wrap rest in the fridge before encasing in pastry. This helps everything firm up and makes handling easier.
- Seal the Pastry Edges Well: Make sure the pastry is sealed tightly so juices don’t escape and soften the crust.
- Brush with Egg Wash: The egg wash adds shine and helps create a golden, crisp crust.
- Don’t Overbake: Bake until the pastry is golden and the beef reaches your desired doneness to avoid drying out the meat or burning the crust.
Equipment You’ll Need
- Heavy skillet – perfect for searing the beef evenly and developing a nice crust.
- Food processor or sharp knife – helps finely chop mushrooms quickly for the duxelles.
- Plastic wrap – makes it easy to roll the beef with prosciutto and mushrooms tightly.
- Rolling pin – for rolling out the puff pastry evenly without tearing.
- Baking sheet lined with parchment paper – ensures the pastry cooks evenly and doesn’t stick.
- Pastry brush – great for applying the egg wash to get that shiny, golden crust.
- Instant-read thermometer – the best way to check the beef’s doneness accurately.
Flavor Variations & Add-Ins
- Swap beef tenderloin for a pork loin roast for a different but still tender center.
- Add finely chopped fresh herbs like rosemary or parsley to the mushroom duxelles for extra aroma.
- Mix in some finely chopped cooked liver or pâté with the mushrooms for richer flavor.
- Use blue cheese or Swiss cheese slices under the prosciutto for a creamy, tangy twist.
How to Make Beef Wellington
Ingredients You’ll Need:
For The Beef:
- 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:
- 8 oz (225 g) cremini or button mushrooms, finely chopped
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 shallot, minced
- 2 tbsp dry white wine or dry sherry (optional)
- 2 tsp fresh thyme leaves
- Salt and pepper, to taste
Assembly and Baking:
- 4 oz (115 g) prosciutto, thinly sliced
- 1 sheet puff pastry (thawed if frozen)
- 1 egg, beaten (for egg wash)
- Fresh rosemary or thyme sprigs (optional, for garnish)
Time Needed
This meal takes about 20 minutes to prepare, 15 minutes to chill the wrapped beef, and 25-30 minutes to bake. Including a 10-minute resting time after baking, plan for about 1 hour from start to finish.
Step-by-Step Instructions:
1. Preparing the Beef:
Generously season the beef tenderloin with salt and pepper. Heat olive oil in a heavy skillet over medium-high heat. Sear the beef on all sides until beautifully browned, about 2-3 minutes per side. Remove the beef from the pan and let it cool. Once cooled, brush all over with Dijon mustard and set aside.
2. Making the Mushroom Duxelles:
Using a food processor or chopping finely by hand, prepare the mushrooms. In a skillet over medium heat, melt the butter then add garlic and shallots. Cook until soft and fragrant. Add mushrooms and thyme, cooking until all moisture evaporates (about 8-10 minutes). If using, stir in white wine and cook until liquid evaporates. Season with salt and pepper, then remove from heat and cool.
3. Wrapping the Beef with Prosciutto and Mushrooms:
Lay a piece of plastic wrap on your work surface. Arrange prosciutto slices overlapping to form a rectangle big enough to wrap the beef. Spread the cooled mushroom mixture evenly on the prosciutto. Place the beef in the center and roll tightly using the plastic wrap. Twist ends to secure and refrigerate for 15 minutes to firm up.
4. Enclosing in Puff Pastry:
Preheat oven to 425°F (220°C). On a lightly floured surface, roll out the puff pastry to a size that fully wraps the beef. Unwrap the beef from plastic and place in the center of the pastry. Fold the pastry, trimming excess edges, and seal tightly. Place the seam side down on a parchment-lined baking sheet.
5. Decorating and Egg Wash:
Brush the entire pastry with beaten egg. Using a sharp knife, gently score a crisscross pattern on top for decoration, being careful not to cut through the pastry.
6. Baking:
Bake for 25-30 minutes until pastry is golden and an instant-read thermometer reads 125°F (51°C) for medium-rare. Adjust time if you prefer a different doneness.
7. Resting and Serving:
Allow the Beef Wellington to rest for 10 minutes before slicing. Serve with your favorite sides like roasted vegetables or mashed potatoes. Garnish with fresh rosemary or thyme if you like. Enjoy your delicious and elegant meal!
Can I Use Frozen Puff Pastry for Beef Wellington?
Yes! Just be sure to thaw it completely in the fridge overnight before you roll it out. Working with fully thawed pastry helps prevent tearing and ensures even baking.
How Do I Know When the Beef is Cooked Perfectly?
The best way is using an instant-read thermometer—aim for about 125°F (51°C) for medium-rare. Keep in mind the beef will continue to cook slightly while resting, so pulling it out just before your target temperature gives the best result.
Can I Make Beef Wellington Ahead of Time?
Absolutely! You can prepare the wrapped beef in plastic wrap and puff pastry, then refrigerate it for a few hours before baking. Just make sure to let it come to room temperature for about 30 minutes before putting it in the oven so it cooks evenly.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid drying out the beef and pastry.
