Name: Beef Wellington Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: British
Ingredients: 2-3 pound beef tenderloin; Salt and pepper, to taste; 2 tablespoons olive oil; 1 pound mushrooms (Bella mushrooms recommended); 1/4 cup onion, chopped; 3 cloves garlic; 6-8 slices prosciutto; 3 tablespoons yellow mustard; 1 sheet puff pastry (thawed if frozen); 2 eggs, beaten

Jump to Recipe· 4.4 from 111 reviews

If you’ve ever been intimidated by fancy dinner party dishes, let me introduce you to my all-time favorite: the Beef Wellington Recipe. It’s a stunning centerpiece that looks way more complicated than it actually is, and trust me, it’s fan-freaking-tastic. Whether you’re impressing family or fancy guests, this recipe yields a tender, juicy beef tenderloin wrapped in a flavorful mushroom duxelles and flaky puff pastry—pure magic on a plate!

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Why You’ll Love This Recipe

Show-Stopping Presentation: The golden puff pastry crust always wows guests and makes any occasion feel extra special.
Juicy, Tender Beef: Searing locks in all those juices for a perfectly cooked tenderloin every time.
Layer of Flavor: The mushroom duxelles and prosciutto add an earthy, savory depth that’s hard to beat.
Make-Ahead Friendly: Prep up to wrapping ahead of time, saving you stress on the big day.

Ingredients You’ll Need

The magic of this Beef Wellington Recipe is all in its simple yet bold ingredients that come together beautifully. Using a good-quality beef tenderloin is key since it’s the star of the show, and fresh mushrooms make the duxelles pop with flavor.

Beef tenderloin: Look for a center-cut piece, nicely trimmed for even cooking.
Olive oil: Helps give the beef a perfect sear without overpowering flavors.
Salt and pepper: Essential to season the beef and bring out the rich flavors.
Mushrooms: I prefer Bella mushrooms for their earthy taste, but button or cremini work well too.
Onion: Adds sweetness and depth when chopped finely for the duxelles.
Garlic: Just a few cloves to enhance the mushroom mixture without being overpowering.
Prosciutto slices: These add a salty, savory layer that keeps the duxelles from sogging the pastry.
Yellow mustard: A little tangy spread on the tenderloin that elevates the whole flavor profile.
Puff pastry sheet: Make sure it’s thawed if frozen, for easy handling and a flaky crust.
Eggs: Beaten eggs for brushing to create that gorgeous golden shine on the pastry.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Over the years, I’ve tweaked this Beef Wellington Recipe a bit to suit different tastes and occasions. Don’t be afraid to put your own spin on it—there are so many ways to make it your own!

Mushroom and herb duxelles: Sometimes I add fresh thyme or tarragon to the mushroom mixture for an aromatic twist that my family loves.
Vegetarian version: I swapped the beef for a hefty portobello mushroom cap once, and wrapping it in puff pastry with the duxelles made a delicious meat-free option.
Replacing prosciutto: Pancetta or even a thin layer of ham works well if you can’t find prosciutto.
Spice it up: Adding a pinch of smoked paprika to the mustard step gives the Wellington a subtle smoky depth.

How to Make Beef Wellington Recipe

Step 1: Sear the Tenderloin to Lock in Juices

Start by generously seasoning your beef tenderloin with salt and pepper. Heat olive oil in a large skillet over medium-high heat, then sear the beef on each side for about 2-3 minutes until you get that beautiful golden crust. This step is so satisfying—the smell fills the kitchen and means you’re on your way to something special. Just don’t rush it, and avoid moving the beef around too much. Once seared, remove the beef from the pan and set it aside to cool a bit.

Step 2: Create the Flavor-Packed Mushroom Duxelles

In a food processor, blend the mushrooms, garlic, and onion into a finely chopped mixture—almost a puree. Heat your skillet to medium-high, then sauté this mixture until the mushrooms release their moisture and it evaporates. This concentrates the flavor and keeps the Wellington from getting soggy later. Let this cool while you prep the rest—it’s one of those steps where patience pays off.

Step 3: Wrap with Prosciutto and Mushroom Duxelles

Lay out some plastic wrap and arrange the prosciutto slices so they overlap evenly. Spread the cooled mushroom duxelles over the prosciutto, leaving about an inch around the edges. Then, rub the seared tenderloin all over with yellow mustard—this adds a tangy brightness that’s subtle but essential. Place the tenderloin on the prosciutto and carefully roll it up using the plastic wrap, folding the edges tightly around the beef to form a snug parcel. Pop it in the fridge for 30 minutes to firm up—it really helps with the final assembly.

Step 4: Encase the Beef in Puff Pastry

Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry sheet just enough to place the tenderloin in the center. Brush the edges of the pastry with beaten eggs to help seal it. Wrap the tenderloin tightly in the pastry, folding any excess neatly underneath. Brush the entire outside with more egg wash—this is the secret to getting that gorgeous golden finish. Finally, cut a few decorative slits on top so steam can escape while baking.

Step 5: Bake to Perfection and Let it Rest

Bake your Beef Wellington for about 45 minutes, or until the pastry is golden and a meat thermometer reads around 120°F for medium-rare. I learned this temperature point the hard way—trust me, it ensures your beef is tender and juicy without being overcooked. When it’s done, let it rest for at least 10 minutes before slicing; this resting time locks in all those delicious juices.

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Pro Tips for Making Beef Wellington Recipe

Resting is Non-Negotiable: Always let the wrapped beef chill before adding puff pastry to prevent sogginess and help pastry puff nicely.
Use a Meat Thermometer: I never bake without one now—it’s the key to hitting medium-rare just right.
Don’t Skip the Egg Wash: That shiny golden crust is everything when it comes to presentation.
Choose Your Mushrooms Wisely: High-quality mushrooms make a huge difference in the duxelles’ flavor and texture.

How to Serve Beef Wellington Recipe

Garnishes

I love to keep garnishes simple and fresh to complement the richness of the Beef Wellington. Some fresh thyme sprigs or a sprinkle of chopped parsley add color and a subtle herbal note. A drizzle of pan jus or a red wine reduction alongside really ties the whole dish together beautifully.

Side Dishes

My go-to sides with this Wellington are velvety mashed potatoes or a creamy parsnip purée. Roasted seasonal vegetables—think carrots, Brussels sprouts, or asparagus—add a lovely texture contrast and fresh flavor. For a little indulgence, try a classic Caesar salad on the side for some crunch and brightness.

Creative Ways to Present

I’ve hosted holiday dinners where I sliced the Wellington into thick medallions and fanned them out over individual plates for stunning presentation. For casual get-togethers, serving it family-style on a large wooden board with colorful sides creates a cozy and inviting vibe. Wrapping the puff pastry in a lattice pattern for a decorative touch is a fun twist if you’re feeling fancy!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and you likely will!), wrap them tightly in foil or plastic wrap and store in the refrigerator. I find they keep well for up to 3 days. Just slice before storing to make reheating easier and quicker.

Freezing

I’ve frozen fully assembled Beef Wellington wrapped in plastic wrap and foil before baking. When you’re ready, thaw it overnight in the fridge and bake as usual, adding extra time as needed. It’s a lifesaver for prepping ahead of big events.

Reheating

To keep the crust crisp and the beef tender, I reheat leftovers wrapped loosely in foil at 325°F in the oven until warmed through (about 15-20 minutes). Avoid microwaving—it tends to make the pastry soggy and the beef unevenly cooked.

FAQs

Can I use another cut of beef for this Beef Wellington Recipe?

While beef tenderloin is the classic choice thanks to its tenderness and size, you could use a center-cut sirloin or ribeye roast in a pinch, although cooking times and textures will vary. I’ve found tenderloin gives the best balance of flavor and melt-in-your-mouth texture.
How do I prevent the puff pastry from getting soggy?

Wrapping the beef first in prosciutto and the mushroom duxelles creates a protective barrier that keeps moisture from the pastry, and chilling the wrapped meat before applying pastry helps the coating stick and stay crisp. Also, cook until the pastry is fully golden and baked through.
Can I prepare Beef Wellington ahead of time?

Absolutely! I recommend assembling the tenderloin wrapped in prosciutto and mushrooms, wrapping it tightly in plastic wrap, and refrigerating for up to 24 hours. Then wrap in puff pastry and bake just before serving to keep the crust as flaky as possible.
What’s the best way to slice Beef Wellington?

Let the Beef Wellington rest for 10 minutes after baking to let juices settle. Then, use a sharp serrated knife to cut thick, even slices—this keeps the pastry intact and the beef juicy.

Final Thoughts

I absolutely love how this Beef Wellington Recipe brings a sense of occasion to any meal without the stress and fuss you might expect. When I first tried making it myself, I was amazed at how approachable it really is with a little patience and a reliable recipe. My family goes crazy for this dish every time, and I promise you will too once you master these steps. So grab your apron, invite your favorite people, and enjoy making a show-stopping meal that tastes as incredible as it looks!