Few dishes say elegance like beef wellington. This iconic recipe combines tender beef tenderloin, earthy mushroom duxelles, and golden puff pastry into one unforgettable bite. Perfect for holidays, dinner parties, or anytime you want to impress, beef wellington has its roots in British cuisine but remains a worldwide favorite. With its crisp pastry shell and juicy, flavorful center, it’s no wonder this dish continues to trend as the ultimate celebration meal.

Why You’ll Love This Beef Wellington Recipe

A true showstopper – It’s a centerpiece dish that impresses every guest.
Perfect balance of flavors – Buttery pastry, savory mushrooms, and tender beef.

Special occasion ready – Ideal for holidays, anniversaries, or birthdays.
Customizable – Adapt the filling or pastry to your taste preferences.

Ingredients Needed for Perfect Beef Wellington

Beef Tenderloin – The star of the dish; lean, juicy, and melt-in-your-mouth tender.

Puff Pastry – Encases the beef in a crisp, golden, flaky shell.
Mushroom Duxelles – A finely chopped mushroom mixture that adds depth and umami.
Prosciutto (optional) – Creates a salty layer that locks in moisture.

Egg Wash – Ensures the pastry bakes to a glossy, golden perfection.

Step-by-Step Instructions to Make Beef Wellington

Sear the beef – Pat the tenderloin dry, season, and sear on all sides until browned. Let it cool.
Prepare mushroom duxelles – Sauté mushrooms, shallots, and garlic until moisture evaporates. Cool completely.

Wrap with prosciutto – Lay prosciutto slices on plastic wrap, spread duxelles on top, and place the beef in the center.
Roll and chill – Roll the beef tightly and chill for at least 15 minutes to set.
Encase in puff pastry – Wrap the chilled beef-prosciutto roll in puff pastry, sealing edges securely. Brush with egg wash.

Bake – Place on a baking sheet seam-side down and bake until pastry is golden and beef reaches your desired doneness (medium-rare recommended).
Rest and slice – Let rest for 10 minutes before slicing for clean cuts and juicy servings.

Expert Tip: Use a meat thermometer. Medium-rare is best, aiming for an internal temperature of 125–130°F (52–54°C) before resting.

Recipe Tips & Variations

Add herbs: Fresh thyme or rosemary in the duxelles enhances flavor.
Make it vegetarian: Substitute beef with roasted portobello mushrooms or a veggie loaf.
Add pâté: For extra richness, spread a thin layer of pâté before wrapping.

Mini versions: Create individual beef wellingtons using smaller cuts for easy serving.

How to Store & Reheat

Store: Wrap leftovers tightly in foil or an airtight container. Refrigerate up to 3 days.
Reheat: Warm in a 350°F (175°C) oven until heated through. Avoid the microwave—it makes the pastry soggy.

Similar Recipes You’ll Love

If you enjoyed this beef wellington recipe, here are a few more hearty and flavorful dishes you’ll love trying next. Discover how to render and use beef tallow for cooking, master the rich and comforting French classic beef bourguignon, or switch things up with the fun and savory golden crust cheesy beef bombs. Each recipe brings something unique to your table while keeping beef at the center of flavor.

Frequently Asked Questions (FAQ)

Can I make beef wellington ahead of time?
Yes! Assemble up to 24 hours in advance, refrigerate, and bake when ready.

What cut of beef is best for beef wellington?
Beef tenderloin (filet mignon) is the classic choice for its tenderness.

Can I freeze beef wellington?
Yes. Assemble, wrap tightly in plastic and foil, and freeze up to 2 months. Bake directly from frozen, adding extra cook time.

How do I prevent soggy pastry?
Make sure duxelles is completely dry, and chill the wrapped beef before baking.

This beef wellington recipe is more than just a meal—it’s an experience. Whether you’re serving it at a holiday feast or a romantic dinner, its flaky pastry, savory mushroom filling, and perfectly cooked beef make it unforgettable. Try this recipe in your own kitchen, and don’t forget to share your results—I’d love to hear how it turns out for you!

Beef Wellington

This beef wellington recipe is a showstopping classic featuring tender beef tenderloin, savory mushroom duxelles, and golden puff pastry. Perfect for holidays, parties, or any occasion where you want to impress with flavor and presentation.

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Prep Time 30

Cook Time 40

Total Time 1 10

Course Main Course

Cuisine British, European

Servings 6

Calories 650 kcal

Ingredients

2 lbs beef tenderloin center-cut
2 tbsp olive oil
1 lb mushrooms finely chopped

2 shallots minced
2 garlic cloves minced
6 –8 slices prosciutto

2 tbsp Dijon mustard
1 sheet puff pastry thawed
1 egg beaten (for egg wash)

1 tbsp butter
Fresh thyme leaves optional
Salt & pepper to taste

Instructions

Season beef tenderloin with salt and pepper. Sear on all sides in olive oil until browned. Set aside to cool.
In a skillet, sauté mushrooms, shallots, garlic, and thyme in butter until moisture evaporates. Let cool.
Lay prosciutto slices overlapping on plastic wrap. Spread mushroom mixture on top. Place beef in center and brush with Dijon mustard.

Roll tightly with plastic wrap. Chill for 15 minutes.
On a floured surface, roll out puff pastry. Place beef in center, wrap, and seal edges. Brush with egg wash.
Chill wrapped beef again for 10 minutes.

Bake at 400°F (200°C) for 35–40 minutes until pastry is golden and beef reaches 125–130°F (medium-rare).
Rest for 10 minutes before slicing. Serve warm with sauce of choice.

Notes

For a crisp pastry, make sure mushroom mixture is completely dry.

A meat thermometer ensures perfect doneness.

For richer flavor, add a thin layer of pâté before wrapping.

Keyword beef wellington, classic beef recipe, elegant dinner recipe, holiday dinner, puff pastry beef