Beef Wellington Recipe
If you’ve ever dreamed of impressing guests with a dish that’s pure showstopper, Beef Wellington is your ticket to the culinary big leagues. This classic centerpiece layers perfectly seared beef tenderloin with a minutely savory mushroom duxelles, delicate prosciutto, and a flaky puff pastry jacket. Every element works together in delicious harmony, so each bite feels equal parts tender, crisp, and gloriously rich. Whether you’re celebrating a holiday, a big milestone, or just craving something special, mastering Beef Wellington is the ultimate kitchen magic trick that never gets old.
Ingredients You’ll Need
Although Beef Wellington may look intimidating, the ingredient list is refreshingly straightforward—each component is essential, transforming simple items into something legendary. Don’t skip or skimp; every ingredient here brings a unique flavor, texture, or color that makes the finished Wellington absolutely sing.
- Beef Tenderloin: The star of the show; choose a center-cut, about 2–2.5 pounds, trimmed of silverskin for the juiciest, most tender results.
- Salt and Black Pepper: Seasoning is everything—generously seasoning the beef brings out its full, meaty flavor.
- Olive Oil: For searing the beef; a hot pan and a bit of oil give you that mouthwatering crust.
- Dijon Mustard: Brushing the beef with mustard infuses it with sharp, tangy brightness and keeps every bite exciting.
- Mushrooms (Cremini or Button): The backbone of the duxelles; finely chopped for that signature earthy, nearly pâté-like layer.
- Unsalted Butter: Melts into the mushrooms and aromatics, enriching the duxelles and helping everything brown beautifully.
- Shallots: Add subtle sweetness and depth to the mushroom mix that onions just can’t match.
- Garlic: For irresistible aroma and flavor that plays well with the beef and puff pastry.
- Dry White Wine or Sherry: De-glazes the pan and boosts the umami flavor of the mushroom duxelles.
- Fresh Thyme Leaves: Adds a fragrant, woodsy note that makes the filling taste restaurant-worthy.
- Prosciutto: Thinly sliced and layered, it forms a savory shield that not only tastes incredible but keeps the pastry from getting soggy.
- Puff Pastry: The grand finale—a buttery, flaky wrapping that holds everything together in a golden embrace.
- Egg (for egg wash): Gives your Beef Wellington that bakery-shop shine and deep color once baked.
- Flour (for dusting): A simple way to keep puff pastry from sticking when you’re ready to roll.
How to Make Beef Wellington
Step 1: Sear the Beef
Preheat your oven to 400°F (200°C) so it’s perfectly ready when you are. Pat the beef tenderloin dry with paper towels, then sprinkle it liberally with salt and black pepper. Heat your skillet over medium-high, add the olive oil, and sear the beef on all sides. Don’t rush—the goal is to create a rich, brown crust, which locks in juices and flavor. This should take about 2–3 minutes per side. Once browned, remove the beef and immediately brush it with Dijon mustard while still warm. This quick step infuses the beef with tang and sets the stage for incredible layers of flavor. Let the beef cool completely before building your Beef Wellington.
Step 2: Prepare the Mushroom Duxelles
Without washing your skillet (those flavorful brown bits are liquid gold!), melt the unsalted butter, then add the finely chopped shallots and garlic. Sauté until soft and fragrant—this is when the kitchen starts to smell amazing. Add your mushrooms, a pinch of salt and pepper, and fresh thyme leaves, then cook over medium heat. Stir often until the mushrooms release all their moisture and the mixture cooks down to a concentrated, nearly paste-like consistency, which takes about 10–15 minutes. Splash in the white wine or sherry, then cook just until the liquid evaporates. Let this mushroom medley cool to room temperature for the best Beef Wellington texture.
Step 3: Assemble the Layers
Lay a large sheet of plastic wrap on your countertop—it makes rolling a breeze. Overlap the prosciutto slices to create a rectangle, then gently spread the cooled duxelles evenly on top. Place the cooled, mustard-brushed beef at the edge. Now, using the plastic wrap to help, roll everything up snugly into a tidy log, making sure there are no gaps. Twist the ends of the wrap to seal, then pop the whole bundle into the fridge for about 15–20 minutes. This chill time is crucial: it ensures your Beef Wellington layers stay neat and tight when you move on to the pastry.
Step 4: Wrap in Puff Pastry
On a lightly floured surface, gently roll out your puff pastry until there’s plenty of coverage for the beef bundle. Unwrap the beef from the plastic and set it, seam-side down, in the center of the pastry. Fold the pastry up and over the beef, doing your best to get a snug fit—too loose and it will puff unevenly. Seal the edges by pressing gently, then trim any major excess pastry (but don’t toss—use it for decorations if you like!). Place seam-side down on a parchment-lined baking sheet. Brush with egg wash and chill once more, about 10 minutes; this helps the pastry maintain its shape.
Step 5: Bake and Rest
Brush your Beef Wellington one last time with egg wash for shine and, if you’re feeling creative, lightly score the top for that elegant, bakery-style finish. Bake for 35–40 minutes, or until the pastry turns a deep, burnished gold and an instant-read thermometer measures 125°F (52°C) in the center for juicy, medium-rare beef. Once baked, let the Wellington rest for 10 minutes before slicing—this makes carving cleaner and keeps all that glorious juice right where it belongs.
How to Serve Beef Wellington
Garnishes
Beef Wellington deserves a little flourish when it hits the table. Try a shower of fresh thyme leaves, a spoonful of homemade red wine sauce, or even crisp fried shallots for texture and elegance. A few edible flowers or microgreens can turn each slice into something worthy of a fine dining restaurant. The garnish should complement, not overpower, allowing the flavors of the Wellington itself to take center stage.
Side Dishes
When planning accompaniments, look for side dishes that offer balance and let the Beef Wellington shine. Creamy mashed potatoes, roasted root vegetables, or simple green beans tossed with lemon and almonds are all favorite options. A crisp, refreshing salad dressed lightly with vinaigrette adds just the right amount of brightness to cut through the dish’s richness, making every bite feel special rather than heavy.
Creative Ways to Present
For occasions that call for a little extra drama, try slicing your Beef Wellington at the table and serving on a wooden board for rustic flair. Consider individual mini Wellingtons for guests at an intimate dinner, or plate with swirls of sauce and artful dots of mustard for a restaurant-style finish. However you present it, make sure each plate gets a generous cross-section of flaky pastry, mushroom duxelles, and perfect beef center—everyone will want to see those gorgeous layers!
Make Ahead and Storage
Storing Leftovers
Leftover Beef Wellington needs a little care to keep it tasting its best. Once everyone’s enjoyed their fill, wrap any remaining pieces tightly in plastic wrap or transfer them to an airtight container. Store in the refrigerator for up to 2 days. The pastry might soften, but a gentle reheat brings it remarkably close to its original splendor.
Freezing
If you want to freeze Beef Wellington, the best bet is to freeze the assembled but unbaked Wellington tightly wrapped in plastic, then foil. Store in the freezer for up to 1 month. When ready to serve, bake from frozen, adding a few extra minutes to help the center warm through and the pastry turn crisp and golden.
Reheating
To reheat Beef Wellington and maintain that crisp pastry, place slices in a 350°F (175°C) oven for 10–15 minutes, or until warmed through. Avoid the microwave, as it can make the pastry soggy. If you’ve pre-baked and frozen your Wellington, cover it loosely with foil during the initial bake to prevent over-browning, then uncover for the last few minutes to restore a golden, flaky finish.
FAQs
Is it possible to make Beef Wellington ahead of time?
Absolutely! You can prepare and assemble the Wellington, including wrapping it in pastry, up to a day ahead. Keep it tightly wrapped in the fridge until ready to bake—this actually helps the layers hold together better and makes hosting a breeze.
Why did my puff pastry turn soggy on the bottom?
Soggy pastry usually means too much moisture was left in the mushrooms or the beef wasn’t fully cooled. Take care to cook down the mushroom duxelles until it’s nearly dry and chill the assembled log before wrapping in pastry. Baking on a preheated baking sheet also helps crisp up the base.
What’s the best way to ensure my beef is cooked to the right temperature?
An instant-read thermometer is your best friend here. Start checking the internal temperature after 30–35 minutes in the oven. For medium-rare, aim for 125°F (52°C) in the center, knowing it will rise a few degrees as it rests. Every oven is different, so keep an eye on it!
Can I make Beef Wellington with other proteins?
Yes! While beef is the classic, you can get creative. Pork tenderloin, salmon filets, or even a large portobello for a vegetarian twist all work beautifully. Just adjust your cook times accordingly for different meats or fish.
What sauces go well with Beef Wellington?
Classic red wine sauce is always a hit, adding a rich, deep note that enhances the beef. Béarnaise, peppercorn, or even a creamy horseradish sauce are excellent as well—just keep the flavors balanced so your Beef Wellington remains the centerpiece.
Final Thoughts
There’s something unforgettable about gathering everyone around the table for a slice of golden, fragrant Beef Wellington. It’s a labor of love, but every step pays off when you see those gorgeous layers and take that first, unforgettable bite. Don’t be afraid—give this recipe a try and discover just how much fun it is to create a legend in your own kitchen!
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Beef Wellington Recipe
- Total Time: 1 hour 25 minutes (plus chilling time)
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
Beef Wellington is a classic British dish featuring tender beef tenderloin coated with savory mushroom duxelles and encased in flaky puff pastry. This elegant main course is perfect for special occasions and holiday dinners.
Ingredients
Beef Tenderloin:
1 center-cut beef tenderloin (about 2–2.5 pounds), salt and black pepper to taste, 2 tablespoons olive oil, 2 tablespoons Dijon mustard
Mushroom Duxelles:
1 pound cremini or button mushrooms finely chopped, 2 tablespoons unsalted butter, 2 shallots finely chopped, 2 cloves garlic minced, 1/4 cup dry white wine or sherry, salt and pepper to taste, 2 teaspoons fresh thyme leaves
Assembly:
6–8 thin slices of prosciutto, 1 sheet puff pastry (thawed if frozen), 1 egg beaten (for egg wash), flour for dusting
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Sear the beef: Pat the beef dry, season, and sear on all sides in olive oil.
- Make the duxelles: Cook mushrooms, shallots, garlic, thyme, and wine until a paste forms.
- Assemble: Lay prosciutto, spread duxelles, place beef, roll in pastry, seal, and bake.
- Bake: Brush with egg wash, bake until golden and cooked to desired doneness.
Notes
- To prevent soggy pastry, ensure the mushroom mixture is fully cooked down and the beef is completely cooled before wrapping. Serve with red wine sauce, mashed potatoes, or roasted vegetables.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 150 mg
