Name: Beef Wellington Recipe
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Cuisine: British
Ingredients: 1 pound (455g) mushrooms, roughly chopped; ¼ cup diced onion; 2 teaspoons (10g) minced garlic; 2 teaspoons (2g) thyme, minced; 2 tablespoons (28g) butter or olive oil; Salt and pepper to taste; 2 pounds (907g) center-cut beef tenderloin; Salt and pepper to taste; ½-1 cup (118-236ml) Dijon mustard; 6-8 ounces (170-226g) thinly sliced prosciutto; 12-16 ounces (340-450g) puff pastry, thawed; Flour for dusting; 1 large egg, lightly beaten (for egg wash); 2 tablespoons (28g) butter or olive oil (for searing); ⅓ small onion, sliced or chopped; 3 cloves garlic, peeled and smashed; 1 bay leaf; 2 sprigs fresh thyme; ½ cup (118ml) wine (red or white); 3 cups (710ml) beef stock; 1 cup (236ml) heavy cream; 2 tablespoons (30ml) Dijon mustard; Salt and pepper to taste (optional)

Jump to Recipe· 4.1 from 139 reviews

There is nothing quite as impressive or as delicious as mastering the perfect Beef Wellington Recipe. This classic dish features a tender center-cut beef tenderloin, enveloped in a rich mushroom duxelles and delicate prosciutto, all wrapped in a golden, flaky puff pastry crust. It’s a harmonious blend of textures and flavors that dazzles on any special occasion, making it one of my absolute favorite dishes to share with friends and family. Trust me, once you try this Beef Wellington Recipe, you’ll want to make it again and again.

Ingredients You’ll Need

A black pan filled with cooked ground meat, the meat is brown and crumbly with a slightly rough texture. The pan has a simple design with small handles on the sides. The background is a white marbled surface, clean and bright, making the pan and meat stand out clearly. There are no extra ingredients or garnishes visible, just the cooked meat spread evenly across the pan. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Beef Wellington Recipe lies in its straightforward yet essential ingredients, each playing a crucial role in building the deep flavors, moist texture, and elegant presentation of this dish. Getting the right balance of earthy mushrooms, aromatic herbs, and perfectly seared beef is the key to success.

Mushrooms (1 pound, roughly chopped): The star of the duxelles, finely chopped for a luscious, concentrated flavor.
Diced onion (¼ cup): Adds sweetness and depth to the mushroom mixture.
Minced garlic (2 teaspoons): Infuses aromatic warmth throughout the dish.
Fresh thyme (2 teaspoons, minced): Provides herbaceous notes that complement the beef and mushrooms perfectly.
Butter or olive oil (2 tablespoons): Essential for sautéing and achieving that heavenly texture in the duxelles.
Salt and pepper (to taste): Simple but vital seasonings to enhance every bite.
Center-cut beef tenderloin (2 pounds): The centerpiece of this recipe, offering a tender, juicy bite.
Dijon mustard (½ to 1 cup): Adds a tangy layer of flavor and helps the prosciutto stick to the beef.
Prosciutto slices (6-8 ounces): Wraps the beef with a salty, delicate finish.
Puff pastry (12-16 ounces, thawed): The golden, flaky wrap that seals in all the luscious juices.
Flour (for dusting): Helps keep the puff pastry from sticking when rolling it out.
Egg (1 large, lightly beaten): Brushed on for a beautiful glossy crust.
Butter or olive oil (2 tablespoons for sauce): Starts the flavorful sauce base.
Sliced or chopped onion (⅓ small): Adds sweetness and body to the sauce.
Peeled and smashed garlic (3 cloves): Infuses the sauce with gentle pungency.
Bay leaf (1): Adds subtle warmth to the sauce.
Fresh thyme (2 sprigs): Enhances the sauce with bright herbal notes.
Wine (½ cup): Helps create a rich, balanced sauce.
Beef stock (3 cups): Deepens the savory flavor in the sauce.
Heavy cream (1 cup): Makes the sauce luxuriously smooth and silky.
Dijon mustard (2 tablespoons): A final touch to enliven the sauce.

How to Make Beef Wellington Recipe

Step 1: Prepare the Duxelles

Start by pulsing the mushrooms, diced onion, minced garlic, and thyme in a food processor until finely chopped. This mixture is the heart of the Wellington, adding a rich, earthy flavor. Next, sauté the mushroom mixture in butter or oil over medium heat for about 15-20 minutes until most of the moisture has evaporated. This is crucial to avoid soggy pastry later. Season with salt and pepper and set aside to cool.

Step 2: Sear the Beef Tenderloin

Trim and even out the tenderloin so that it cooks uniformly. Tie it loosely with kitchen twine to maintain its shape. Season generously with salt and pepper. In a hot skillet with oil, sear the beef on all sides until it develops a beautiful crust—about two minutes per side. Remove, let cool slightly, and brush the top with Dijon mustard for an extra layer of tangy flavor.

Step 3: Assemble the Beef and Mushroom Layer

On a large piece of plastic wrap, lay out the prosciutto slices in an overlapping layer big enough to cover the tenderloin. Spread the cooled mushroom duxelles evenly over the prosciutto. Place the seared beef crosswise on top. Carefully roll everything up tightly using the plastic wrap to form a neat log. Refrigerate for 30 minutes to firm up and hold its shape when wrapped in pastry.

Step 4: Wrap in Puff Pastry

Preheat your oven to 425°F (220°C). On a floured surface, roll out the puff pastry into a rectangle long enough to fully encase your beef roll. Unwrap the beef and center it on the pastry. Wrap the pastry snugly around the beef, trimming any excess and reserving scraps for decoration. Use the scraps to create decorative leaves or shapes to adorn the top. Chill in the fridge for 10-15 minutes, then brush all over with the beaten egg wash and cut small vents in the top to let steam escape during baking.

Step 5: Bake the Beef Wellington

Place the wrapped Wellington on a baking tray and bake for 30-40 minutes until the pastry is golden brown and crisp. If the crust browns too quickly, tent with foil. Cooking times will depend on thickness and your preferred doneness, so monitoring with an instant-read thermometer is helpful. Rest the Wellington for 10-15 minutes after baking before slicing for the best juicy, tender results.

Step 6: Make the Classic Sauce

While the Wellington rests, prepare the sauce. Sauté onion, garlic, bay leaf, and thyme in butter or oil for a minute or two. Add wine and beef stock, simmering until reduced by half for a rich flavor concentration. Strain and return the liquid to the pan, then stir in heavy cream and Dijon mustard. Cook until thickened and season if needed. This sauce is the perfect partner to the luxurious Beef Wellington.

How to Serve Beef Wellington Recipe

Two slices of Beef Wellington are served on a white plate, each slice showing three layers: the innermost layer is pink and tender cooked beef, surrounded by a textured dark mushroom paste layer, and wrapped in a golden flaky pastry crust on the outside. A light brown sauce is being poured over the top slice from a small metal spoon held by a woman's hand in the top left. Three bright green Brussels sprouts sit on the right side of the plate. The plate rests on a white cloth with blue stripes, and all of this is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like fresh thyme sprigs or finely chopped parsley are beautiful and add a hint of herbal brightness. For a touch of elegance, you can dust the sliced Wellington lightly with flaky sea salt just before serving, which brings out the flavors even more.

Side Dishes

Beef Wellington pairs wonderfully with classic sides such as roasted baby potatoes, buttery green beans, or creamy mashed potatoes. For a fresh contrast, a crisp arugula salad with lemon vinaigrette or roasted root vegetables brings balance to the richness of the dish.

Creative Ways to Present

Slice the Wellington into thick medallions and serve stacked slightly on each plate for a restaurant-quality look. Accompany portions with a generous drizzle of the homemade sauce and a small bundle of microgreens for color and freshness. You can also present the Wellington whole at the center of the table for a stunning centerpiece before slicing.

Make Ahead and Storage

Storing Leftovers

Leftover Beef Wellington can be stored in an airtight container in the refrigerator for up to 2 days. It’s best sliced before storing, so you can easily reheat portions without the puff pastry losing its crispness.

Freezing

You can freeze the fully assembled but unbaked Wellington by wrapping it well in plastic wrap and foil. Freeze for up to one month. When ready to bake, thaw overnight in the fridge and proceed with the egg wash and baking instructions.

Reheating

For reheating, preheat your oven to 350°F (175°C). Place the sliced Wellington on a baking sheet and warm for 10-15 minutes until heated through. Cover loosely with foil to keep the pastry from burning while allowing it to retain some crispiness.

FAQs

Can I use other cuts of beef instead of tenderloin for this Beef Wellington Recipe?

While beef tenderloin is preferred for its tenderness and shape, you can use other cuts like ribeye if you prefer more marbling. Just be sure to adjust searing and cooking times, and consider trimming to a uniform shape for even baking.

How do I prevent the puff pastry from getting soggy?

The key is removing as much moisture as possible from the mushroom duxelles and wrapping the beef in prosciutto before pastry. Also, chilling the assembled Wellington helps the pastry stay firm and crisp while baking.

Can I make the mushroom mixture ahead of time?

Absolutely! The duxelles can be made up to two days in advance. Store it in an airtight container in the refrigerator and bring to room temperature before assembling the Wellington.

What is the best way to check doneness of the beef inside?

Using an instant-read thermometer inserted into the center of the beef is the most reliable way. For medium-rare, aim for 120-125°F (49-52°C). Remember the beef will continue to cook slightly during resting.

Is there a vegetarian version of this Beef Wellington Recipe?

Yes! Many make versions using hearty vegetables like portobello mushrooms or lentils with similar duxelles and pastry wrapping. While it won’t have beef, it can be just as satisfying and festive.

Final Thoughts

I hope you’re as excited as I am to try this Beef Wellington Recipe yourself. It’s truly a dish that celebrates special moments with its luxurious layers, impressive presentation, and unforgettable flavors. Don’t be intimidated by the process; it’s all about taking your time and enjoying each step. Once you taste that first bite, you’ll see why this classic holds such a beloved place on dining tables around the world. Happy cooking, and here’s to your next showstopping meal!