Beef Wellington is a classic dish that feels fancy but is totally doable at home. It features a tender beef fillet wrapped in a layer of rich mushroom duxelles, a thin slice of prosciutto, and flaky puff pastry that bakes to a beautiful golden brown. The mix of textures—from the juicy meat to the crisp pastry—makes it really special.
I love making Beef Wellington for special occasions because it always impresses guests without being too complicated to prepare. My tip is to make sure the beef is well-seared before wrapping and to chill everything so the pastry stays crisp after baking. Taking the extra step really pays off in the final dish.
My favorite way to serve it is sliced into thick, juicy rounds alongside roasted vegetables or a simple green salad. It’s one of those meals that brings a sense of celebration to the table, and every time I make it, it reminds me of cozy family dinners where everyone can’t wait to have seconds.
Key Ingredients & Substitutions
Beef tenderloin: This cut is tender and perfect for Beef Wellington. If you can’t find tenderloin, try a center-cut filet or even sirloin for a budget option, but expect a different texture.
Mushrooms: Cremini or button mushrooms are great for the duxelles because they’re flavorful and cook down nicely. If you want a richer taste, mix in some shiitake or portobello.
Prosciutto: This adds saltiness and helps keep the beef moist. If prosciutto isn’t available, thin slices of ham or even bacon can work, though the flavor will vary.
Puff pastry: Store-bought puff pastry saves tons of time. Make sure it’s fully thawed before using for easy rolling and wrapping.
Dijon mustard: It adds a subtle tangy layer to the beef. You can substitute with whole grain mustard or even horseradish for a bit of spice.
How Do I Prevent the Puff Pastry from Getting Soggy?
Soggy pastry is a common worry, but a few tips can help keep it crisp:
- Cool the mushroom duxelles well before spreading—it shouldn’t be hot or it will steam the pastry.
- Wrap the beef and prosciutto tightly with plastic wrap and chill before using the pastry. This firms up the layers and reduces moisture.
- Brush the beef with mustard—it adds flavor and helps create a barrier.
- Use prosciutto as a protective layer around the beef; its saltiness helps draw out moisture.
- Chill the wrapped Wellington before baking to help pastry hold its shape.
- Finally, bake at a high temperature (around 400°F/200°C) to get that golden, crisp outside.
Equipment You’ll Need
- Heavy skillet – perfect for searing the beef evenly and developing a nice crust.
- Sharp knife – helps with trimming the beef and making clean cuts for presentation.
- Plastic wrap – makes rolling the prosciutto and mushroom layers around the beef much easier.
- Rolling pin – to gently roll out the puff pastry without tearing it.
- Baking sheet lined with parchment paper – keeps the pastry from sticking and ensures even baking.
- Meat thermometer – essential to check the beef’s internal temperature for perfect doneness.
- Pastry brush – lets you apply the egg wash evenly for a golden, shiny crust.
Flavor Variations & Add-Ins
- Swap beef tenderloin for pork tenderloin or lamb loin for a different take with similar tenderness.
- Add finely chopped cooked spinach or sautéed shallots to the mushroom duxelles for extra flavor and moisture.
- Mix in blue cheese or grated Parmesan with the mushrooms for a richer, tangy taste.
- Use creamed horseradish in place of Dijon mustard if you like a little heat and sharpness.
How to Make Beef Wellington
Ingredients You’ll Need:
Main Ingredients:
- 1 (about 2 to 2.5 lb) center-cut beef tenderloin (filet mignon)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1/2 lb cremini or button mushrooms, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- 1/4 cup dry white wine (optional)
- 6 to 8 slices prosciutto
- 2 tablespoons Dijon mustard
- 1 package (about 14 oz) puff pastry, thawed
- 1 large egg, beaten (for egg wash)
- Coarse sea salt, for sprinkling
Optional Sides:
- Steamed or roasted broccolini or green vegetables
How Much Time Will You Need?
This dish will take about 30 minutes of active prep and cooking, plus additional time for resting and chilling—totally around 1 hour including chilling. The resting and chilling steps help keep the puff pastry crisp and make slicing easier once baked.
Step-by-Step Instructions:
1. Preparing and Searing the Beef:
First, take your beef tenderloin out of the fridge and let it reach room temperature. Season it generously with salt and pepper. Heat olive oil in a heavy skillet over high heat and sear the beef on all sides until it’s nicely browned, about 2–3 minutes per side. Add the butter towards the end and spoon it over the beef for extra flavor. Remove the beef and let it cool completely. When cool, brush the outside of the beef all over with Dijon mustard.
2. Making Mushroom Duxelles:
In the same skillet, add the finely chopped mushrooms, garlic, and fresh thyme. Cook this mixture on medium heat, stirring occasionally, until it’s very dry and caramelized — about 10 to 15 minutes. If you’d like, add some white wine and cook until the liquid evaporates. Season with salt and pepper to taste and allow it to cool completely before using.
3. Assembling the Beef Wellington:
Lay out a large piece of plastic wrap on your counter. Arrange the prosciutto slices on the plastic wrap, slightly overlapping, to form a rectangle big enough to wrap your beef. Spread the cooled mushroom mixture evenly over the prosciutto. Place the beef tenderloin on top. Using the plastic wrap, roll the prosciutto and mushrooms tightly around the beef, creating a snug log. Chill this bundle in your fridge for about 15 minutes to firm up.
4. Wrapping in Puff Pastry:
On a lightly floured surface, roll your puff pastry into a rectangle large enough to completely wrap the beef. Remove your beef bundle from the plastic wrap and place it in the center of the pastry. Fold the pastry over the beef, trimming excess dough if necessary, and seal the edges well to fully enclose. You can decorate the pastry with extra pieces if you like. Brush the outside with the beaten egg. Sprinkle some coarse sea salt on top for extra crunch and flavor.
5. Baking and Serving:
Place your wrapped beef seam-side down on a baking sheet lined with parchment paper. Optionally, score the pastry lightly on top for a nice pattern. Brush again with egg wash to get a beautiful golden color. Bake in a preheated 400°F (200°C) oven for 25 to 30 minutes, or until the pastry is golden brown and a meat thermometer reads about 120°F for rare or 130°F for medium-rare. Once baked, let it rest for 10 minutes before slicing. Serve with some steamed or roasted greens to complete your meal.
Can I Use Frozen Beef Tenderloin for Beef Wellington?
It’s best to use fresh beef tenderloin for this recipe. If you must use frozen, make sure it’s fully thawed in the fridge overnight and patted dry before cooking to avoid excess moisture.
Can I Prepare Beef Wellington Ahead of Time?
Yes! You can assemble the Wellington and keep it wrapped in plastic wrap in the fridge for up to 24 hours before baking. Just bring it to room temperature for about 30 minutes before putting it in the oven.
How Should I Store Leftovers?
Store any leftover Beef Wellington in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 300°F (150°C) until warmed through to keep the pastry crisp.
What Can I Serve with Beef Wellington?
Beef Wellington pairs well with simple sides like steamed or roasted green vegetables, mashed potatoes, or a light salad to balance the richness of the dish.