Beef Wellington is a classic dish that brings together a tender beef filet, creamy mushroom duxelles, and flaky puff pastry all baked to golden perfection. The mix of juicy, flavorful beef with the crispy, buttery crust is simply a delight that makes this meal special for any occasion.
I love making Beef Wellington when I want to impress guests or celebrate something important because it feels fancy but is actually quite straightforward once you get the hang of it. One tip I always follow is to make sure the beef is nicely seared first, which locks in the juices and keeps the inside perfectly tender after baking.
Serving Beef Wellington with some simple roasted veggies or a fresh salad makes for a balanced and satisfying meal. I enjoy slicing into that beautiful crust while everyone gathers around the table, sharing stories and smiles—it really brings a warm, festive feeling to the dinner.
Key Ingredients & Substitutions
Beef Tenderloin: This cut is tender and cooks evenly. If you can’t find it, try filet mignon pieces or another tender cut. Avoid tougher cuts as they won’t be as juicy or soft inside the pastry.
Mushroom Duxelles: Cremini mushrooms give rich flavor, but button mushrooms work too. If you’re avoiding mushrooms, a mix of finely chopped cooked spinach or eggplant can be a substitute, though the taste will change.
Prosciutto: It adds saltiness and helps keep moisture away from the pastry. You can swap with thinly sliced ham or pancetta if prosciutto is not available.
Puff Pastry: Store-bought puff pastry makes this dish easy. If unavailable, you could try pie crust, but it won’t be as flaky or light.
Dijon Mustard: This adds a tangy layer on the beef. Grainy mustard or whole-grain mustard can be used instead.
How Do I Get the Pastry Golden and Crispy Without Soggy Bottom?
Keeping the pastry crisp can be tricky because of moisture from the beef and mushrooms. Here’s what helps:
- Let the mushroom mixture cook until all moisture evaporates — this prevents sogginess.
- Wrap the beef tightly in prosciutto; it creates a moisture barrier.
- Chill after wrapping with plastic to firm up the layers before baking.
- Brush puff pastry edges with egg wash for a shiny, sealed crust.
- Use a hot oven (around 400°F) to crisp up the pastry quickly without overcooking the beef.
- Rest the Wellington after baking to let juices settle, preventing moisture leaking onto the crust.
Equipment You’ll Need
- Heavy skillet – perfect for searing the beef evenly and developing a nice crust.
- Food processor – makes chopping mushrooms for the duxelles fast and easy.
- Plastic wrap – helps roll the prosciutto and mushroom mix tightly around the beef.
- Baking sheet lined with parchment paper – keeps the puff pastry from sticking and makes cleanup simple.
- Pastry brush – for applying egg wash evenly, giving the crust a golden shine.
- Instant-read meat thermometer – ensures the beef is cooked just right for your preferred doneness.
Flavor Variations & Add-Ins
- Swap beef tenderloin for pork tenderloin for a slightly lighter, but still tender, option.
- Add finely chopped fresh herbs like rosemary or thyme into the mushroom duxelles for extra aroma.
- Mix in a spoonful of pate or foie gras with the mushroom mixture for a rich, traditional touch.
- Include a layer of thinly sliced prosciutto replaced by smoked ham for a different salty flavor.
How to Make Beef Wellington
Ingredients You’ll Need:
Main Ingredients:
- 1 (about 2 to 2.5 lb) center-cut beef tenderloin (filet mignon)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 package (about 14 oz) puff pastry sheets, thawed if frozen
- 2 egg yolks, beaten with 1 tbsp water (egg wash)
Mushroom Duxelles:
- 1 lb cremini or button mushrooms, finely chopped
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 2 shallots, finely chopped
- Fresh thyme leaves (optional)
- ¼ cup dry white wine (optional)
Other:
- 6 to 8 slices of prosciutto
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the beef and mushroom mixture, plus 1 hour for assembling and chilling. Baking time is around 25 to 30 minutes, followed by a 10-minute resting period before serving. Expect to spend about 1 hour 45 minutes in total from start to finish.
Step-by-Step Instructions:
1. Prepare the Beef:
Season the beef tenderloin well with salt and pepper. Heat olive oil in a heavy skillet over high heat until smoking. Sear the beef for 2 to 3 minutes on each side, including the ends, until browned. Brush all over with Dijon mustard. Set aside to cool, then chill briefly in the refrigerator.
2. Make the Mushroom Duxelles:
Pulse mushrooms finely in a food processor or chop by hand. Melt butter in a skillet over medium heat, then sauté garlic, shallots, and thyme until fragrant. Add mushrooms and cook, stirring often, until all moisture evaporates and mixture is thick. Stir in white wine if using and cook until evaporated. Remove from heat and let cool.
3. Assemble Beef and Mushroom Layer:
On a large piece of plastic wrap, lay out prosciutto slices overlapping to form a rectangle. Spread cooled mushroom duxelles evenly on top. Place seared beef in the center, then tightly roll the prosciutto and mushrooms around the beef using the plastic wrap. Twist the ends tightly and chill for at least 30 minutes.
4. Prepare Pastry and Wrap Beef:
Roll out puff pastry on a floured surface to a size that fully encases the beef. Remove beef from plastic wrap and place in the center of the pastry. Brush pastry edges with egg wash, fold over the beef, and seal edges tightly. Trim excess pastry and decorate if you like. Place seam side down on a parchment-lined baking sheet.
5. Glaze and Chill Again:
Brush the entire pastry with egg wash for a golden finish. Chill for another 15 to 20 minutes to firm the pastry before baking.
6. Bake the Beef Wellington:
Preheat oven to 400°F (200°C). Apply a final layer of egg wash, then bake the Wellington for 25-30 minutes until the pastry is golden brown. Use a meat thermometer to check that the center reads 125°F (52°C) for medium-rare.
7. Rest and Serve:
Remove from oven and let rest for 10 minutes before slicing. Serve thick slices with your favorite sides like roasted vegetables or a green salad. Enjoy the crispy golden crust and tender juicy beef inside!
Can I Use Frozen Puff Pastry for Beef Wellington?
Yes, you can! Just be sure to thaw it completely in the fridge overnight before rolling it out to prevent it from cracking or becoming soggy during baking.
How Should I Store Leftover Beef Wellington?
Wrap any leftovers tightly in plastic wrap or foil and store in the refrigerator for up to 2 days. Reheat gently in the oven at a low temperature to keep the pastry crisp without overcooking the beef.
Can I Make Beef Wellington Ahead of Time?
Absolutely! Assemble the Wellington up to the wrapping step, then refrigerate for a few hours or overnight. Just brush with egg wash and bake right before serving for best results.
What’s the Best Way to Check Beef Doneness?
Use an instant-read meat thermometer inserted into the center of the beef. For medium-rare, aim for about 125°F (52°C) before resting—it will rise a few degrees as it rests.
