Beef Wellington
Beef Wellington is a classic dish that feels special any time you make it. It’s all about a juicy beef tenderloin wrapped in a layer of mushroom duxelles and sometimes…
Tip: save now, cook later.Beef Wellington is a classic dish that feels special any time you make it. It’s all about a juicy beef tenderloin wrapped in a layer of mushroom duxelles and sometimes pâté, all tucked inside a golden, flaky puff pastry crust. The contrast between the tender meat and the crispy outside makes every bite something to look forward to.
I love making Beef Wellington when I want to impress friends or celebrate a holiday because it feels fancy without being too complicated once you get the hang of it. One tip I always keep in mind is to make sure the beef is nicely seared before wrapping it in pastry—that helps lock in the flavor and keeps the meat tender and juicy.
Serving it with simple sides like roasted vegetables or a fresh salad lets the Wellington be the star of the meal. It’s the kind of dish that brings everyone to the table and sparks good conversation. When I make it, I always think of family gatherings where we all slow down, enjoy the food, and share stories late into the evening.
Key Ingredients & Substitutions
Beef Tenderloin: This cut is key for a tender, juicy center. If you can’t find filet mignon, a beef strip loin could work but expect a firmer texture.
Mushrooms: Cremini or button mushrooms are great for duxelles because they cook down nicely. You can try shiitake or portobello for a deeper flavor.
Prosciutto: It adds salt and a nice texture contrast. If unavailable, substitute with thinly sliced ham or pancetta for a similar effect.
Puff Pastry: Ready-made frozen puff pastry saves time and bakes up crispy and golden. For a gluten-free option, you could try phyllo dough, but the texture will differ.
Pâté or Foie Gras: Optional but traditional. If you want a vegetarian version, skip this or add a layer of cooked lentils or nuts for richness.
How Can I Make Sure the Beef Is Juicy and the Pastry Crispy?
The two main challenges are sealing in the juices and keeping the pastry flaky. Here’s how I handle both:
- Sear the Beef: Brown all sides well to lock in flavor and juices before wrapping.
- Cool Before Wrapping: Let the beef and mushroom mix cool completely to prevent steam from making the pastry soggy.
- Tight Wrapping with Plastic Wrap: This helps form a compact log and prevents air pockets.
- Egg Wash: Brushing the pastry with beaten egg gives a beautiful golden, shiny crust.
- Chill the Wrapped Beef: Cooling it before baking helps the pastry hold its shape and crisp up.
Equipment You’ll Need
- Heavy skillet – perfect for searing the beef evenly and locking in juices.
- Food processor – makes chopping mushrooms for duxelles quick and easy.
- Plastic wrap – helps roll and tighten the beef and mushroom layer for a neat wrap.
- Baking sheet lined with parchment paper – ensures the puff pastry doesn’t stick and bakes evenly.
- Pastry brush – essential for applying egg wash to get that beautiful golden crust.
Flavor Variations & Add-Ins
- Swap beef with pork tenderloin for a milder, more affordable option.
- Add finely chopped chestnuts or walnuts to the mushroom mix for extra crunch and nuttiness.
- Include fresh herbs like rosemary or tarragon in the duxelles to boost aroma.
- Try replacing prosciutto with smoked bacon for a smoky, savory touch.
How to Make Beef Wellington?
Ingredients You’ll Need:
For The Beef and Assembly:
- 1 (2 to 2.5 lb) center-cut beef tenderloin (filet mignon), trimmed
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 4 oz pâté or foie gras (optional)
- 6-8 slices prosciutto
- 1 sheet puff pastry (thawed if frozen)
- 1 egg, beaten (for egg wash)
- Fresh thyme sprigs, for garnish (optional)
For The Mushroom Duxelles:
- 1 lb mushrooms (cremini or button), finely chopped
- 2 tbsp unsalted butter
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- ¼ cup dry white wine or dry sherry
- 2 tbsp fresh thyme leaves, chopped
How Much Time Will You Need?
This Beef Wellington recipe takes about 20 minutes to prepare, 15-30 minutes chilling time, and 25-35 minutes baking. Allow an additional 10 minutes to rest after baking before slicing and serving. In total, expect around 1.5 hours from start to finish.
Step-by-Step Instructions:
1. Prepare the Beef:
First, season the beef tenderloin generously with salt and pepper. Heat olive oil in a heavy skillet on high heat. Sear the beef on all sides until nicely browned, about 2–3 minutes per side. Remove from the heat and allow it to cool. If you want, brush pâté or foie gras over the cooled beef for extra flavor.
2. Make the Mushroom Duxelles:
Using a food processor, pulse the mushrooms until finely chopped. In the same skillet, melt butter over medium heat. Add shallots and garlic, cooking until they soften. Add the chopped mushrooms and cook until their moisture dries up and the mixture becomes pasty, about 10 minutes. Pour in the white wine, add thyme, and cook until the liquid evaporates. Season with salt and pepper to taste. Then set aside to cool.
3. Assemble the Wellington:
Lay out a sheet of plastic wrap on your working surface. Arrange the slices of prosciutto overlapping to form a rectangle big enough to wrap the beef. Spread the cooled mushroom mixture over the prosciutto evenly. Place the beef on top. Using the plastic wrap, roll it up tightly into a log shape, twisting the ends to secure. Chill this roll in the fridge for 15 to 30 minutes.
4. Wrap in Puff Pastry:
Roll out your puff pastry on a lightly floured surface. Unwrap the beef roll from the plastic and place it in the center of the pastry. Fold the pastry over the beef, sealing the edges with the beaten egg. Trim off any excess pastry and add decorative touches if you want. Brush the whole outside with egg wash to get that golden shine after baking. Chill again for 15 minutes to help it firm up.
5. Bake:
Preheat your oven to 400°F (200°C). Put the wrapped beef on a baking sheet lined with parchment paper. If you want, lightly score a criss-cross pattern on the pastry for decoration. Bake for 25 to 35 minutes until the pastry is beautifully golden and the beef reaches 120°F (49°C) for rare or 130°F (54°C) for medium-rare.
6. Rest and Serve:
Take the Wellington out of the oven and let it rest for 10 minutes before slicing. Garnish with fresh thyme if desired, and serve with your favorite sides. Enjoy your elegant and delicious Beef Wellington!
Can I Use Frozen Puff Pastry for Beef Wellington?
Yes! Just be sure to thaw it completely in the refrigerator before using. This prevents the pastry from cracking and helps it bake evenly.
How Do I Store Leftover Beef Wellington?
Wrap leftovers tightly in plastic wrap or foil and refrigerate for up to 2 days. Reheat gently in an oven at 300°F (150°C) to keep the pastry crisp and the beef tender.
Can I Make Beef Wellington Ahead of Time?
Absolutely! You can prepare the wrapped Wellington and keep it chilled in the fridge for up to 24 hours before baking. Just bring it to room temperature for about 20 minutes before baking.
What’s the Best Way to Cook the Beef for Perfect Doneness?
Use a meat thermometer and bake until the center reaches 120°F (49°C) for rare or 130°F (54°C) for medium-rare. Resting the Wellington before slicing lets the juices redistribute for a juicy result.