Beef Wellington
Beef Wellington is a classic dish that feels fancy but is really all about simple, delicious ingredients coming together. It features a tender beef fillet wrapped in layers of mushroom…
By Ava
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Reading time: 7 min
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Beef Wellington is a classic dish that feels fancy but is really all about simple, delicious ingredients coming together. It features a tender beef fillet wrapped in layers of mushroom duxelles and puff pastry, baked perfectly golden and flaky on the outside while staying juicy and flavorful inside.
I love making Beef Wellington when I want to impress guests or celebrate a special occasion without relying on complicated steps. One of my favorite tricks is to sear the beef well before wrapping it up, which locks in the juices and keeps the meat wonderfully tender. Watching the pastry turn that beautiful golden brown in the oven always feels like a little kitchen victory.
Serving Beef Wellington feels like a treat, especially with a simple side of roasted veggies or mashed potatoes. I usually slice it carefully so everyone gets a peek at the delicious layers inside. It’s the kind of meal that sparks conversation and happy smiles all around the table, making any dinner feel memorable and cozy.
Key Ingredients & Substitutions
Beef Tenderloin: This is the star of the dish—choose a center-cut filet mignon for tenderness. If unavailable, try a beef strip loin for a similar texture, but adjust cooking times.
Mushrooms: Cremini or button mushrooms are great for the duxelles. You can mix in shiitake or portobello for deeper flavor if you like. Finely chopping helps release moisture.
Prosciutto: It adds saltiness and helps hold the duxelles layer. If you don’t have prosciutto, thin slices of ham or pancetta work, but prosciutto is ideal for that subtle richness.
Puff Pastry: Use store-bought thawed sheets for convenience. If gluten-free, there are specialty pastries available, though flakiness might change. Keep it cold for best puffing.
Dijon Mustard: Brushing it on the seared beef adds tang and helps flavors stick. If you don’t have Dijon, a whole-grain mustard or even a smear of horseradish sauce can be nice.
How Can I Make the Perfect Mushroom Duxelles Without It Being Watery?
A key step is cooking out the mushroom’s moisture to avoid soggy pastry. Here’s how I do it:
- Pulse mushrooms until finely chopped but not mushy.
- Sauté chopped mushrooms with shallots and garlic over medium heat—stir often.
- Cook until all liquid evaporates and the mixture looks dry and concentrated, about 10-15 minutes.
- Add wine or sherry to deepen flavor, cook it off completely.
- Let the duxelles cool before assembly to keep the pastry from getting soggy.
Patience here really pays off, and you’ll end up with that beautiful, deeply flavorful layer in your Wellington.
Equipment You’ll Need
- Heavy skillet – perfect for searing the beef evenly and locking in juices.
- Food processor – makes chopping mushrooms quick and consistent for the duxelles.
- Plastic wrap – helps roll the beef tightly with prosciutto and mushrooms.
- Rolling pin – useful for rolling out puff pastry smoothly and evenly.
- Baking sheet with parchment – ensures the Wellington bakes evenly and doesn’t stick.
- Instant-read thermometer – helps check the beef’s internal temperature for perfect doneness.
- Pastry brush – handy for applying egg wash to get that shiny golden crust.
Flavor Variations & Add-Ins
- Swap beef for a whole pork tenderloin for a lighter but still elegant twist.
- Add finely chopped cooked spinach or kale into the mushroom duxelles for extra color and nutrition.
- Mix in a tablespoon of fresh thyme or rosemary into the mushroom layer to boost aroma and flavor.
- Use blue cheese or goat cheese in place of mustard on the beef for a tangy, creamy surprise.
Beef Wellington Recipe
Ingredients You’ll Need:
Main Ingredients:
- 1 (2 to 2.5 lb) center-cut beef tenderloin (filet mignon), trimmed
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
Mushroom Duxelles:
- 1 lb mushrooms (cremini or button), finely chopped
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/4 cup dry white wine or dry sherry
Assembly:
- 6 to 8 thin slices of prosciutto
- 1 package (about 14 oz) puff pastry sheets, thawed if frozen
- 1 large egg, beaten, for egg wash
- Fresh thyme sprigs (optional, for garnish)
- Pearl onions or other vegetables (optional, for serving)
Time Needed:
Prepare time: About 45 minutes, including chopping and searing.
Chill time: At least 15 minutes for beef and assembled roll.
Bake time: 25-30 minutes.
Resting time: 10 minutes before serving.
Overall, you should plan around 1.5 to 2 hours from start to finish.
Step-by-Step Instructions:
1. Prepare the Beef:
Dry the beef tenderloin with paper towels, then season it generously with salt and pepper. Heat olive oil in a heavy skillet over high heat until shimmering. Sear the beef on all sides, about 2 to 3 minutes per side, until browned nicely. Remove from heat and brush the whole tenderloin with Dijon mustard. Let cool and then chill in the refrigerator for at least 15 minutes to set.
2. Make the Mushroom Duxelles:
Use a food processor to finely chop the mushrooms. Melt butter in a skillet over medium heat. Add the shallot and garlic and cook until fragrant, about 1 minute. Add the chopped mushrooms and sauté until all moisture evaporates and the mixture is dry, around 10 to 15 minutes. Stir in the white wine or sherry and cook until fully evaporated. Season with salt and pepper and cool completely before use.
3. Assemble the Wellington:
Lay out a large sheet of plastic wrap on your workspace. Arrange the prosciutto slices overlapping each other into a rectangle suited to wrap around the beef. Spread the cooled mushroom duxelles evenly over the prosciutto. Place the chilled beef in the center and, with the plastic wrap’s help, roll the prosciutto and mushrooms tightly around the beef to form a log. Twist the ends of the plastic wrap and chill for 15 minutes so it holds its shape.
4. Wrap in Puff Pastry:
Preheat your oven to 400°F (200°C). Roll out the puff pastry on a floured surface into a rectangle big enough to completely encase the beef. Remove the beef roll from the plastic wrap and place it in the pastry’s center. Fold the pastry neatly around the beef, trimming any extra dough. Press seams gently to seal. If you want, decorate with pastry scraps. Brush the entire pastry with beaten egg wash.
5. Bake the Wellington:
Put the wrapped beef, seam side down, on a parchment-lined baking sheet. Brush again with egg wash. Use a sharp knife to make a few small slashes on top for steam to escape. Bake for 25 to 30 minutes, or until the crust is golden brown and an instant-read thermometer inserted into the thickest part of the beef reads 120-125°F for medium-rare.
6. Rest and Serve:
Remove from oven and let rest for 10 minutes before slicing. Serve warm, optionally garnished with fresh thyme and alongside pearl onions or your preferred vegetables. Enjoy your classic and elegant Beef Wellington!
Can I Use Frozen Beef Tenderloin for This Recipe?
Yes, but make sure it’s fully thawed in the refrigerator overnight before cooking. Pat it dry well to ensure a good sear and avoid excess moisture.
How Do I Store Leftover Beef Wellington?
Wrap leftovers tightly in foil or plastic wrap and store in the fridge for up to 2 days. Reheat gently in the oven at a low temperature to keep the pastry crisp and meat tender.
Can I Prepare Beef Wellington Ahead of Time?
Absolutely! You can assemble the wrapped beef in puff pastry and refrigerate for a few hours before baking. Just bring it to room temperature for about 20 minutes before putting it in the oven.
What Side Dishes Pair Well with Beef Wellington?
Classic sides include roasted vegetables, sautéed greens, mashed potatoes, or pearl onions. These complement the rich flavors without overpowering the dish.