Beef Wellington is a classic dish that brings together a tender beef filet wrapped in a layer of mushroom duxelles and puff pastry, baked until golden and crispy. It’s a wonderful mix of juicy meat, earthy mushrooms, and flaky pastry that looks fancy but is surprisingly fun to make. The combination of textures and flavors makes it a real crowd-pleaser at any special dinner.
I love making Beef Wellington when I want to treat myself and my friends to something a bit special without too much fuss. One tip I always follow is to dry the mushrooms well before chopping to keep the pastry from getting soggy. It makes a big difference in how crispy and delicious everything turns out. Plus, wrapping the beef tightly in prosciutto before the mushroom layer adds a nice salty touch that takes the dish up a notch.
When I serve Beef Wellington, I like to keep the sides simple—think roasted potatoes and green beans—so the Beef Wellington really shines. It’s a great dish for celebrations or holiday meals because it feels fancy but isn’t intimidating to cook. Sharing it with loved ones around the table makes the experience even better, and I always enjoy the smiles when everyone sees that golden crust come out of the oven!
Key Ingredients & Substitutions
Beef Tenderloin: This cut is key for its tenderness and size. If unavailable, a center-cut sirloin can work but won’t be as tender. Keep it well-trimmed for even cooking.
Mushrooms: Use a mix of mushrooms for deeper flavor. Cremini and shiitake add earthiness. If you can’t find these, button mushrooms alone are fine. Dry them well after chopping to avoid soggy pastry.
Prosciutto: This adds saltiness and helps hold the mushroom layer in place. If you can’t find prosciutto, thinly sliced ham or bacon strips work as alternatives but may affect flavor slightly.
Puff Pastry: Use ready-made frozen puff pastry for convenience. Let it thaw fully before rolling to avoid cracks. For a gluten-free option, phyllo dough can be tried but is more delicate.
How Do I Get the Puff Pastry Crisp and Not Soggy?
One tricky part is keeping the pastry crispy without moisture making it soggy. Here’s what I do:
- Dry the mushrooms thoroughly after cooking; this stops steam inside the pastry.
- Cool the mushroom duxelles completely before assembling.
- Wrap the beef tightly with prosciutto and mushrooms to create a barrier.
- Chill the wrapped beef before covering with pastry to let moisture settle.
- Don’t overwork the puff pastry; handle it gently to keep the layers intact.
- Brush it well with egg wash for a golden finish.
Following these tips helps the pastry bake up golden and crisp, just like in the photo!
Equipment You’ll Need
- Heavy skillet – perfect for searing the beef evenly and getting a nice brown crust.
- Food processor – makes chopping mushrooms quick and fine for the duxelles.
- Plastic wrap – helps roll and shape the beef with prosciutto and mushrooms tightly.
- Rolling pin – for gently rolling out the puff pastry to the right size.
- Baking sheet with parchment paper – keeps the pastry from sticking and ensures even baking.
- Pastry brush – to apply egg wash for that golden, shiny finish.
Flavor Variations & Add-Ins
- Swap beef tenderloin for pork tenderloin for a less expensive but still tender option.
- Add fresh herbs like rosemary or tarragon to the mushroom duxelles for extra aroma.
- Mix finely chopped spinach or kale into the mushroom layer for more color and nutrients.
- Try wrapping the beef with thin slices of ham instead of prosciutto if you want a milder flavor.
How to Make Beef Wellington?
Ingredients You’ll Need:
For The Beef and Coating:
- 1 (2 to 2.5 lb) center-cut beef tenderloin (filet mignon)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
For The Mushroom Duxelles:
- 1 lb mixed mushrooms (such as cremini, shiitake, and button), finely chopped
- 2 tablespoons unsalted butter
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh thyme leaves, chopped
For Wrapping and Baking:
- 6–8 slices prosciutto
- 1 package (14 oz) puff pastry sheets, thawed if frozen
- 2 egg yolks, beaten with 1 tablespoon water (egg wash)
- Coarse sea salt, for sprinkling
How Much Time Will You Need?
You’ll spend about 45 minutes preparing the ingredients and assembling the Wellington, plus around 25-30 minutes baking time. Don’t forget about resting time—let the Wellington rest for 10 minutes before slicing to keep it juicy and tender. Overall, plan for about 1.5 hours from start to finish.
Step-by-Step Instructions:
1. Prepare the Beef:
Start by seasoning the beef tenderloin generously with salt and pepper. Heat olive oil in a heavy skillet over high heat until hot, then sear the beef on all sides for about 2 minutes each until browned. Remove from heat and brush with Dijon mustard evenly. Let the beef cool completely. This step locks in the juices and adds flavor.
2. Make the Mushroom Duxelles:
Pulse your mushrooms in a food processor until finely chopped. In a pan on medium heat, melt butter and sauté shallots and garlic until soft. Add the mushrooms and thyme, cooking until the mixture dries out and most of the moisture evaporates—this usually takes about 10 minutes. Season well with salt and pepper, then set aside to cool.
3. Assemble the Prosciutto Layer:
Lay a large piece of plastic wrap on your work surface. Arrange prosciutto slices in a slightly overlapping rectangle big enough to wrap your beef. Spread the cooled mushroom mixture evenly over the prosciutto slices.
4. Wrap the Beef:
Place the cooled beef tenderloin in the center of the mushroom-covered prosciutto. Use the plastic wrap to carefully roll everything tightly together into a log shape, twisting the ends to seal. Chill in the fridge for 15 to 30 minutes so it firms up and holds its shape.
5. Prepare and Wrap with Puff Pastry:
Lightly flour your surface and roll out the puff pastry to a size that will fully encase the beef log. Remove the wrapped beef from the plastic and place it in the center of the pastry. Brush the edges of the pastry with egg wash, then fold it over the beef, trimming any excess pastry. Press edges to seal and place it seam-side down on a baking sheet lined with parchment paper.
6. Decorate and Chill:
With the back of a knife, score a diamond pattern onto the top of the pastry without cutting through. Brush the entire pastry surface with egg wash for a nice glossy finish. Sprinkle lightly with coarse sea salt. Refrigerate again for 15 minutes to let the pastry firm up.
7. Bake:
Preheat your oven to 400°F (200°C). Bake the Beef Wellington for 25 to 30 minutes. Look for a golden-brown crust, and check that the internal temperature of the beef reaches about 125°F (51°C) for medium-rare.
8. Rest and Serve:
Remove from the oven and let the Wellington rest for 10 minutes to let juices redistribute. Slice carefully and serve warm, optionally garnished with fresh thyme. Enjoy your beautiful and tasty Beef Wellington!
Can I Use Frozen Beef Tenderloin for Beef Wellington?
Yes, but make sure to fully thaw it in the refrigerator overnight before cooking. Pat it dry to remove any excess moisture for a better sear and to keep the pastry from getting soggy.
How Do I Store Leftover Beef Wellington?
Wrap leftovers tightly in plastic wrap or place in an airtight container and refrigerate for up to 2 days. To reheat, warm gently in a low oven to keep the pastry crisp and the beef tender.
Can I Make Beef Wellington Ahead of Time?
Absolutely! Assemble the Wellington fully but don’t bake it. Wrap and refrigerate for up to 24 hours. When ready, bake straight from the fridge, adding a few extra minutes if needed.
What’s the Best Internal Temperature for the Beef?
For medium-rare, aim for an internal temperature of 125°F (51°C) before resting. The temperature will rise a bit as it rests, resulting in perfectly cooked beef.
