Beef Wellington is a classic dish that brings together a juicy beef tenderloin wrapped in layers of mushroom duxelles and flaky puff pastry. The crispy exterior contrasts so nicely with the tender, flavorful beef inside, making it a real treat for any special occasion. It’s a dish that always feels a bit fancy but is actually quite doable with a little patience.
I love making Beef Wellington when I want to impress friends or family without spending all day in the kitchen. One of my favorite tips is to make sure the mushroom mixture is nice and dry before wrapping it around the beef to keep the pastry from getting soggy. It’s a small detail that really makes the whole dish shine. Plus, you get to enjoy the wonderful smell that fills the house while it bakes!
Serving Beef Wellington with some roasted vegetables or a simple green salad really brings the meal together. It’s the kind of recipe that feels like a celebration every time I make it, and guests always ask for seconds. Whether it’s a holiday or just a cozy weekend dinner, this dish always makes the moment feel a little more special.
Key Ingredients & Substitutions
Beef Tenderloin: This is the star of the dish. Choose a center-cut filet for uniform cooking. If unavailable, beef striploin can work but expect a different texture.
Mushrooms: Cremini or button mushrooms are great for the duxelles because they have good moisture and flavor. Avoid watery mushrooms to prevent soggy pastry. If you want a stronger flavor, try adding shiitake or porcini.
Prosciutto: It adds saltiness and helps keep moisture away from the pastry. If you can’t find prosciutto, thin pancetta slices work well but watch the salt.
Puff Pastry: Use good-quality thawed puff pastry. If you want to make it yourself, allow plenty of time for chilling. Frozen pastry saves time and works perfectly.
How Can I Keep the Pastry Crispy and Not Soggy?
The trick to a crispy crust is managing moisture from the beef and mushrooms. Here’s how I do it:
- Dry the Mushroom Duxelles: Cook mushrooms slowly to evaporate moisture until the mixture looks almost dry.
- Wrap Tightly: Use prosciutto around the beef as a moisture barrier.
- Chill Before Baking: After wrapping in pastry, chill for at least 20 minutes to firm up the layers and reduce steaming in the oven.
- Egg Wash: Brush pastry with egg wash twice — before and after chilling — to enhance browning and seal the crust.
Taking these steps means you get a crisp, flaky pastry that contrasts nicely with the tender, juicy beef inside. Patience here is key — rushing usually leads to a soggy crust!
Equipment You’ll Need
- Heavy skillet – For searing the beef to lock in flavor and color.
- Food processor – Makes chopping mushrooms quick and easy for the duxelles.
- Plastic wrap – Helps roll and shape the beef with prosciutto tightly.
- Rolling pin – Useful for rolling out puff pastry evenly without tearing.
- Baking sheet lined with parchment paper – Keeps the pastry from sticking and catches drips.
- Instant-read meat thermometer – Ensures you cook the beef perfectly to your preferred doneness.
Flavor Variations & Add-Ins
- Swap beef tenderloin for pork tenderloin for a milder, more affordable option that still works well.
- Add a layer of pâté or foie gras under the mushroom mixture for an extra rich touch.
- Mix fresh herbs like thyme or rosemary into the mushroom duxelles to brighten the earthy flavor.
- Include finely chopped cooked chestnuts in the duxelles for a subtle crunch and nutty taste.
How to Make Beef Wellington
Ingredients You’ll Need:
For the Beef and Filling:
- 1 (2 to 2½ lb) center-cut beef tenderloin (filet mignon), trimmed
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons Dijon mustard
- 12 ounces cremini or button mushrooms, finely chopped
- 2 tablespoons unsalted butter
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 4 ounces prosciutto (about 8 thin slices)
- Fresh thyme leaves (optional)
For the Pastry:
- 1 package (14 oz) puff pastry, thawed
- 2 egg yolks, beaten with 1 tablespoon water (egg wash)
- Flour, for dusting
How Much Time Will You Need?
This dish takes about 40 minutes of preparation and assembly time, plus 25-30 minutes for baking. Chilling the wrapped beef in prosciutto and pastry takes an additional 20 minutes, so plan for roughly 1 hour and 30 minutes from start to serving.
Step-by-Step Instructions:
1. Searing the Beef:
Season your beef tenderloin well with salt and pepper. Heat up the vegetable oil in a heavy skillet on high heat. Carefully sear the beef on every side — including the ends — until it’s nicely browned (this usually takes 2-3 minutes per side). Take it off the heat, brush it all over with Dijon mustard, and let it cool fully in the fridge while you prepare the mushroom mixture.
2. Making the Mushroom Duxelles:
Finely chop the mushrooms using a food processor. In a skillet, melt butter over medium heat. Add chopped shallots and garlic and sauté for about 2 minutes until soft. Then add the mushrooms and cook, stirring often, until all the moisture is gone and the mixture looks dry and caramelized (around 10-15 minutes). Season with salt, pepper, and optional thyme. Allow this to cool.
3. Wrapping with Prosciutto:
On a large sheet of plastic wrap, lay out the prosciutto slices so they overlap slightly and form a rectangle. Spread the cooled mushroom mixture evenly over the prosciutto. Place the beef in the middle and roll it up tightly using the plastic wrap, twisting the edges to seal. Chill this roll for 15-20 minutes to set.
4. Enclosing in Puff Pastry:
Lightly dust your workspace with flour and roll out the thawed puff pastry into a rectangle big enough to wrap your beef completely. Unwrap the beef roll and center it on the pastry. Brush the pastry edges with egg wash, fold over the beef, trimming any extra, then press to seal all around. Place the wrapped beef seam side down on a baking sheet lined with parchment paper.
5. Decorating and Chilling:
If you saved pastry scraps, you can cut shapes to decorate the top. Brush the entire pastry coat with egg wash for a golden finish. Score a diamond pattern carefully on the surface with a sharp knife without cutting through. Chill again for at least 20 minutes to help the pastry hold together during baking.
6. Baking:
Preheat your oven to 400°F (200°C). Brush the pastry once more with egg wash for a vivid shine. Bake for 25-30 minutes until the pastry is a beautiful golden color and an instant-read thermometer inserted in the center of the beef reads 125°F (52°C) for medium rare.
7. Resting and Serving:
Allow your Beef Wellington to rest for 10 minutes before slicing. This helps the juices distribute evenly. Serve with roasted veggies, a fresh salad, or your favorite side dishes. Enjoy the delicious contrast of the flaky pastry and tender beef!
Can I Use Frozen Beef Tenderloin for Beef Wellington?
It’s best to use fresh beef tenderloin for even cooking and the best texture. If using frozen, fully thaw it in the refrigerator overnight and pat dry before searing to avoid excess moisture.
Can I Prepare Beef Wellington Ahead of Time?
Yes! You can assemble the wrapped beef a day in advance and keep it refrigerated (covered tightly). Just bring it out a bit before baking and add a little extra bake time if needed to ensure even cooking.
How Do I Store Leftovers?
Store leftover Beef Wellington tightly wrapped in the fridge for up to 2 days. Reheat gently in the oven at a low temperature to keep the pastry crisp and prevent drying out the beef.
What Should I Serve with Beef Wellington?
Classic sides include roasted vegetables, sautéed greens, mashed potatoes, or a fresh green salad. These complement the rich flavors without overpowering the dish.
