Perfect Beef Wellington Recipe

Introduction

Beef Wellington is a classic, elegant dish perfect for special occasions or impressive dinners. This recipe guides you through creating a tender beef tenderloin wrapped in prosciutto, mushroom duxelles, and flaky puff pastry. The result is a flavorful, juicy main course sure to wow your guests.

Ingredients

• 2 to 3 lb center-cut beef tenderloin
• Kosher salt
• Freshly ground black pepper
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 1 1/2 lb assorted mushrooms (button, cremini, shiitake, or portabello), roughly chopped
• 2 medium shallots, chopped
• 2 tsp fresh thyme leaves (about 6 sprigs)
• 4 garlic cloves
• 2 tbsp salted butter
• 2 tbsp olive oil
• 12 thin slices prosciutto (about 1/4 lb)
• Flour, for dusting
• 14 oz puff pastry (thawed, frozen, or homemade)
• 1 large egg, beaten
• 1/2 tsp flaky or coarse sea salt (such as Maldon or fleur de sel)
• 1 bunch chives, finely minced

Instructions

1. Step 1: Trim the beef tenderloin by removing any silverskin and excess fat, then tie it with butcher’s twine at 1-inch intervals for even cooking. Season generously with kosher salt and freshly ground black pepper, using about 1 teaspoon of salt per pound of meat. Heat a large skillet over high heat until very hot, add 2 tablespoons olive oil, and sear the tenderloin on all sides for about 2 minutes per side until well-browned. Remove from heat, cut off the twine, brush all over with Dijon mustard while still warm, and set aside.
2. Step 2: Combine half the mushrooms, shallots, thyme leaves, and garlic cloves in a food processor and pulse about 10-15 times until finely chopped. Repeat with the remaining mushrooms and other ingredients. In the same skillet, heat 2 tablespoons salted butter and 2 tablespoons olive oil over medium-high heat. Add the chopped mushroom mixture, season with salt and pepper, and cook stirring occasionally until the mushrooms release most liquid, about 8-10 minutes. Continue cooking another 4-5 minutes to brown the mushrooms, then remove from heat and cool completely.
3. Step 3: Lay a large piece of plastic wrap on your work surface. Arrange prosciutto slices in overlapping layers to form a square large enough to wrap the tenderloin. Spread the cooled mushroom mixture evenly over the prosciutto. Place the Dijon-coated tenderloin on one end and roll tightly into a log using the plastic wrap, tucking in ends of the prosciutto. Twist the plastic wrap ends to secure and chill in the fridge for 30 minutes.
4. Step 4: Preheat oven to 425°F (218°C). Lightly dust a clean surface with flour and roll out puff pastry into a rectangle large enough to enclose the wrapped tenderloin. Remove the beef from plastic wrap and place on the pastry. Roll pastry around the beef, tucking ends underneath, and brush beaten egg along the seam to seal. Trim excess pastry if needed. Place seam-side down on a parchment-lined baking sheet. Brush top with egg wash, score diagonal slashes every inch to release steam, and sprinkle with flaky sea salt.
5. Step 5: Bake for 40-45 minutes until pastry is golden brown and internal temperature reaches 120-125°F (49-51°C) for medium-rare. Remove from oven and rest for 10 minutes before slicing. Serve garnished with minced chives and additional flaky salt if desired.

Tips & Variations

• Cook the mushroom mixture until very dry to avoid soggy pastry in the final dish.
• Use a meat thermometer to ensure perfect medium-rare doneness every time.
• Swap prosciutto for thinly sliced ham or a mushroom duxelles-only wrap for a different flavor.
• For added richness, spread a thin layer of pâté or foie gras over the beef before wrapping.
• Let the wrapped beef chill well to maintain shape when wrapping in pastry.

Storage

Store any leftover Beef Wellington covered in the refrigerator for up to 2 days. Reheat gently in a 300°F (150°C) oven to keep the pastry crisp and avoid drying out the beef. It is best enjoyed freshly baked but reheating works well for leftovers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Beef Wellington ahead of time?

Yes, you can assemble the Beef Wellington up to the pastry-wrapped stage, then cover and refrigerate for a few hours before baking. This helps with timing on busy cooking days.

What temperature should beef Wellington be cooked to?

For medium-rare, aim for an internal temperature of 120-125°F (49-51°C). The beef will continue to cook slightly while resting after baking.

Perfect Beef Wellington Recipe

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★★★★★

4.7 from 105 reviews

• Author: Naomi
• Total Time: 1 hour 32 minutes
• Yield: 4 servings 1x

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Description

This Perfect Beef Wellington recipe delivers a succulent beef tenderloin wrapped in a flavorful mushroom duxelles and prosciutto, all encased in crispy puff pastry. A classic dish ideal for special occasions, it combines searing, sautéing, and baking techniques to achieve a beautifully browned crust and tender, juicy interior.

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Ingredients

Scale 1x2x3x

Beef Preparation

• 2 to 3 lb center-cut beef tenderloin
• Kosher salt
• Freshly ground black pepper
• 2 tbsp olive oil
• 2 tbsp Dijon mustard

Mushroom Mixture

• 1 1/2 lb assorted mushrooms (button, cremini, shiitake, or portabello), roughly chopped
• 2 medium shallots, chopped
• 2 tsp fresh thyme leaves (about 6 sprigs)
• 4 garlic cloves
• 2 tbsp salted butter
• 2 tbsp olive oil
• Kosher salt
• Freshly ground black pepper

Assembly and Baking

• 12 thin slices prosciutto (about 1/4 lb)
• Flour, for dusting
• 14 oz puff pastry (thawed, frozen, or homemade)
• 1 large egg, beaten
• 1/2 tsp flaky or coarse sea salt (such as Maldon or fleur de sel)
• 1 bunch chives, finely minced

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Instructions

1. Prepare the Beef: Trim the beef tenderloin by removing any silverskin and excess fat. Tie it with butcher’s twine at 1-inch intervals to ensure even cooking. Season generously with kosher salt (about 1 teaspoon per pound) and freshly ground black pepper all over. Heat a large skillet over high heat until very hot, add 2 tablespoons olive oil, and sear the beef on all sides and ends for about 2 minutes per side until well-browned. Remove from heat, cut off the twine, brush all over with Dijon mustard while still warm, and set aside.
2. Make the Mushroom Mixture: In a food processor, combine half the mushrooms, half the chopped shallots, half the thyme leaves, and half the garlic cloves. Pulse about 10-15 times until finely chopped. Repeat with the remaining ingredients to process all mushrooms evenly. In the same skillet, melt 2 tablespoons salted butter with 2 tablespoons olive oil over medium-high heat. Add the chopped mushroom mixture, season with kosher salt and black pepper, and cook stirring occasionally until mushrooms release their liquid, about 8-10 minutes. Continue cooking for another 4-5 minutes until browned and the mixture is dry. Remove from heat and allow to cool completely.
3. Assemble the Wellington: On a large piece of plastic wrap, arrange prosciutto slices in overlapping layers forming a square large enough to wrap the tenderloin. Evenly spread the cooled mushroom duxelles over the prosciutto. Place the Dijon-brushed beef at one end, then use the plastic wrap to roll tightly into a log, tucking in the prosciutto edges. Twist plastic wrap ends to secure and refrigerate for 30 minutes to help maintain shape.
4. Prepare Puff Pastry: Preheat oven to 425°F (218°C). Lightly flour a clean surface and roll out the puff pastry to a large enough rectangle to enclose the beef log. Remove plastic wrap from the beef and place it on the pastry. Roll the pastry around the tenderloin, tucking ends under, and seal the seam with beaten egg. Trim excess pastry if needed. Place on a parchment-lined baking sheet seam-side down, brush the top with egg wash, score diagonal slashes about every inch, and sprinkle with flaky sea salt.
5. Bake: Bake the Wellington at 425°F (218°C) for 40-45 minutes or until pastry is golden and an internal thermometer reads 120-125°F (49-51°C) for medium-rare. Remove from the oven and rest for 10 minutes before slicing into thick pieces.
6. Serve: Garnish each slice with minced chives and additional flaky salt if desired. Optionally add fresh chives for color and mild onion flavor.

Notes

• Cooking mushrooms until very dry is key to preventing soggy pastry.
• Resting the beef after baking ensures juices redistribute and slices hold together.
• Use a meat thermometer to achieve perfect medium-rare doneness.
• Tie the tenderloin to keep it evenly shaped for uniform cooking.
• Chilling the wrapped beef before pastry wrapping helps maintain shape and makes handling easier.

• Prep Time: 30 minutes
• Cook Time: 1 hour 2 minutes
• Category: Dinner
• Method: Baking
• Cuisine: British

Keywords: Beef Wellington, beef tenderloin, mushroom duxelles, prosciutto, puff pastry, classic British recipe, dinner recipe, elegant beef dish