Beef Wellington Recipe

If you’re craving a show-stopping centerpiece that’s as elegant as it is delicious, look no further than this exquisite Beef Wellington Recipe. With tender, perfectly seared beef wrapped in a savory mushroom duxelles and flaky puff pastry, it’s a feast that will wow family and friends alike.

Why You Should Make This Recipe

Unforgettable flavor: The combination of earthy mushrooms, tenderloin, and buttery puff pastry creates layers of rich, irresistible taste.
Impress your guests: This recipe has a stunning presentation that makes any occasion feel special.
Classic comfort with a gourmet twist: It’s a fabulous way to bring refinement to a beloved comfort food.
Hands-on cooking fun: Each step allows you to engage with the ingredients, making the cooking process rewarding and satisfying.

Ingredients & Substitutions

This Beef Wellington Recipe uses straightforward, high-quality ingredients that work together harmoniously. Each ingredient brings a vital aspect—whether it’s the juicy beef tenderloin, the fragrant herb-studded mushroom duxelles, or the crispy golden puff pastry making every bite a perfect balance of textures and flavors.

• Beef tenderloin: Choose a center-cut for tender, juicy steak that’s perfect for wrapping and roasting.
• Mushrooms: A mix of cremini, shiitake, and portabello offers a balanced earthy flavor and meaty texture for the duxelles.
• Prosciutto: Thin slices keep the beef moist and infuse it with delicate saltiness.
• Puff pastry: Use high-quality frozen or homemade pastry for buttery crispness—this crust is the star!
• Dijon mustard: Adds a subtle tang that perfectly complements the beef’s richness.
• Fresh thyme and shallots: Enhance the duxelles with aromatic depth.

How to Make Beef Wellington Recipe

Step 1: Prepare and Sear the Tenderloin

First, take your trimmed beef tenderloin and tie it with butcher’s twine at one-inch intervals—this helps it cook evenly. Season generously with kosher salt and freshly ground pepper. Heat olive oil in a hot skillet until it’s smoking, then sear the beef on all sides for about two minutes per side. This step locks in those juicy flavors and creates a gorgeous brown crust that’s just the start of something special.

Step 2: Make the Duxelles

Now, let’s tackle the mushroom duxelles—a finely chopped mixture that packs an umami punch. Pulse mushrooms, shallots, thyme, and garlic in a food processor until evenly chopped, then cook them in butter and olive oil over medium-high heat. Stir occasionally until the mushrooms release most of their moisture and the mixture is beautifully browned—this concentrated mushroom magic is what makes the Wellington unforgettable.

Step 3: Assemble the Layers

Lay out your prosciutto slices overlapped on a large sheet of plastic wrap to create a hammy blanket. Spread the cooled mushroom duxelles evenly over the prosciutto, then place the Dijon mustard-brushed beef at one end. Using the plastic wrap, roll the tenderloin tightly into a neat log, tucking in the edges as you go. Chill this in the fridge for half an hour to set everything securely for the next stage.

Step 4: Wrap with Puff Pastry and Bake

Roll out your thawed puff pastry into a large rectangle, just big enough to envelop your prosciutto-wrapped beef. Place the chilled tenderloin on the pastry, then wrap it up snugly, sealing the edges with a brush of beaten egg. Don’t forget to cut small vents along the top for steam to escape. Brush with more egg wash, sprinkle flaky sea salt, then bake at 425°F until the crust is golden and the meat reaches medium-rare perfection—around 40 to 45 minutes. Let it rest before slicing to ensure juicy, tender results.

How to Serve Beef Wellington Recipe

Garnishes

To add a fresh, vibrant touch to every slice, sprinkle finely minced chives over your Beef Wellington. A light scattering of flaky sea salt right before serving brings out all the complex flavors and adds a delicate crunch that’s simply irresistible.

Side Dishes

This Beef Wellington pairs beautifully with classic sides such as roasted root vegetables, creamy mashed potatoes, or a crisp green salad dressed with lemon vinaigrette. For a luxurious touch, try sautéed garlic green beans or a rich red wine reduction sauce to complement every bite.

Creative Ways to Present

For a festive look, arrange thick slices on a wooden cutting board with sprigs of fresh thyme and edible flowers. Serve alongside small ramekins of horseradish cream or wholegrain mustard. You can even create individual mini Beef Wellingtons for a charming appetizer alternative that delights guests with every forkful.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Beef Wellington tightly in plastic wrap and aluminum foil to keep it fresh. Store in the refrigerator for up to 3 days, making sure to keep it well sealed to maintain the pastry’s texture and the beef’s juiciness.

Freezing

You can freeze the assembled Beef Wellington before baking — wrap tightly in plastic wrap and foil, then freeze for up to 2 months. When ready to cook, thaw slowly in the fridge overnight before baking as usual for fresh-from-the-oven deliciousness anytime.

Reheating

Reheat leftovers gently in a 350°F oven for 10-15 minutes to warm through without drying out the beef or sogging the pastry. Avoid the microwave, as it can make the crust lose its crispness and the beef rubbery.

FAQs

Final Thoughts

This Beef Wellington Recipe is truly a celebration dish that brings layers of flavor and elegance to your table. Whether you’re cooking for a holiday, special occasion, or simply because you want to treat yourself and your loved ones, this beautiful, hearty, and comforting meal guarantees rave reviews. Trust me, once you try it, it’ll earn a permanent spot in your recipe rotation!

Beef Wellington Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 69 reviews

• Author: Olivia
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 2 hours
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: British

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Description

Classic Beef Wellington featuring a perfectly seared center-cut beef tenderloin wrapped in a savory mushroom duxelles and prosciutto, all encased in golden puff pastry. This elegant dish is ideal for special occasions and impressive dinners, combining rich flavors and beautiful presentation with a tender, medium-rare finish.

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Ingredients

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Beef Tenderloin

• 2–3 pounds center-cut beef tenderloin, trimmed of silverskin and fat, tied with butcher’s twine at 1-inch intervals
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard

Duxelles

• 1 1/2 pounds mushrooms (button, cremini, shiitake, portabello, or a mix), cleaned and roughly chopped
• 2 tablespoons salted butter
• 2 tablespoons olive oil
• 2 medium shallots, roughly chopped
• 2 teaspoons fresh thyme leaves (about 6 sprigs)
• 4 cloves garlic
• Kosher salt and freshly ground black pepper, to taste

Assembly

• 12 thin slices prosciutto (about ¼ pound)
• Flour for rolling out puff pastry
• 14 ounces frozen or homemade puff pastry, thawed
• 1 large egg, beaten
• ½ teaspoon flaky or coarse sea salt (such as Maldon or fleur de sel)
• 1 bunch finely minced chives for garnish

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Instructions

1. Prepare the tenderloin: Trim the beef tenderloin of silverskin and fat, then tie it with butcher’s twine at 1-inch intervals. Season generously all over with kosher salt (about 1 teaspoon per pound) and freshly ground black pepper.
2. Sear the tenderloin: Heat a large skillet over high heat until smoking hot. Add olive oil, then sear the tenderloin on all sides, including ends, about 2 minutes per side until well-browned. Do not move the meat too often to develop a good crust.
3. Cool and brush mustard: Remove the tenderloin from the pan and cut off the twine. While still warm, brush all sides with Dijon mustard. Set aside.
4. Make the duxelles: Place half the mushrooms, shallots, thyme leaves, and garlic in a food processor and pulse 10-15 times until finely chopped. Repeat with the remaining mushrooms and aromatics. In the same skillet used for searing, heat butter and olive oil over medium-high heat until melted.
5. Cook mushroom mixture: Add the chopped mushroom mixture to the pan, season with salt and pepper. Cook, stirring occasionally, until mushrooms release their liquid and it evaporates, about 8-10 minutes. Continue to cook an additional 4-5 minutes to brown and concentrate flavors. Remove from heat and allow to cool.
6. Assemble prosciutto wrap: On a double layer of plastic wrap, arrange prosciutto slices in overlapping layers to form a square large enough to wrap the tenderloin. Spread the cooled duxelles evenly over the prosciutto. Place the tenderloin on one edge of the square. Use plastic wrap to tightly roll the prosciutto and duxelles around the tenderloin, forming a log. Twist ends of plastic wrap to secure, and refrigerate for 30 minutes.
7. Prepare puff pastry: Preheat the oven to 425°F (218°C). Lightly flour a clean surface and roll out thawed puff pastry to a rectangle large enough to wrap the tenderloin log. Seal edges if joining sheets.
8. Wrap beef in pastry: Remove the prosciutto-wrapped tenderloin from plastic wrap and place it on the puff pastry. Roll to enclose, tucking ends under. Brush beaten egg along the sealing edge to adhere. Trim excess pastry if needed.
9. Final prep and baking: Transfer wrapped Wellington to a parchment-lined baking sheet. Brush the top with remaining beaten egg. Cut diagonal slashes about every inch down the pastry to vent steam. Sprinkle with flaky or coarse sea salt.
10. Bake and rest: Bake for 40-45 minutes or until pastry is golden and internal temperature of the tenderloin reaches 120-125°F (49-51°C) for medium-rare. Remove from oven and let rest for 10 minutes before slicing.
11. Serve: Slice thickly and garnish with finely minced chives and an extra sprinkle of flaky salt if desired.

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Notes

• Use a digital meat thermometer to accurately monitor doneness and avoid overcooking.
• Letting the Wellington rest before slicing prevents juices from leaking and keeps the meat moist.
• You can customize the mushroom mixture by choosing your preferred mushrooms or adding finely chopped herbs.
• If puff pastry is frozen, be sure to thaw completely in the refrigerator before rolling out.
• Tying the tenderloin helps maintain shape during searing and assembling.