Beef Wellington Recipe

Who doesn’t crave a show-stopping Beef Wellington Recipe that wraps tender filet mignon in duxelles and crisp puff pastry for a holiday-worthy main course or fine dining moment?

A Beef Wellington is a British Cuisine icon featuring a center-cut beef tenderloin—often called filet mignon—nestled in a savory mushroom mixture known as duxelles, then swathed in prosciutto and golden puff pastry. It’s the kind of dish that turns any gathering into a celebration. I first whipped up this holiday dish back when my kids were small—and over the years I’ve trimmed the extra fuss by swapping butter for olive oil in the duxelles so you can feel good about second helpings. With a few friendly tips, you’ll achieve a restaurant-worthy recipe without the drama.

Why You’ll Love This Recipe

• A crowd-pleaser that looks fancy but is simple to make.
• Juicy filet mignon center with a crisp, golden-brown crust.
• Mushroom duxelles packs big, earthy flavor in every bite.
• Prosciutto wrap locks in juices and adds a salty kick.
• Prep ahead and chill—great for holiday hosting.
• Works as a hearty main course or fine dining showstopper.
• Freezer-friendly assembly means less stress on serving day.
• Easy swaps for gluten-free puff pastry or herbs.

Ingredients

• 2–2½ lb center-cut beef tenderloin (filet mignon), trimmed
• Kosher salt and freshly ground black pepper
• 2 Tbsp olive oil (extra-virgin for depth)
• 12 oz white button mushrooms, finely chopped (or cremini for a woodsy twist)
• 1 small shallot, minced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• Pinch of sea salt (to draw out mushroom moisture)
• 6–8 thin slices prosciutto (substitute pancetta or speck)
• 2 Tbsp English mustard or Dijon, at room temperature
• 1 sheet puff pastry, thawed but still cold (I like Pepperidge Farm)
• 1 egg yolk + 1 tsp water (for egg wash)
• All-purpose flour, for dusting workspace

Tips: Choose firm, dry mushrooms and pat them well—no soggy duxelles allowed. Let your beef rest at room temp for about 20 minutes so it cooks evenly. Keep that puff pastry chilled until you’re ready to wrap.

Directions

1. Preheat and prep. Preheat your oven to 400°F. Line a baking sheet with parchment paper. Lightly dust a clean surface with flour.
2. Season and sear the beef. Generously season the tenderloin with salt and pepper. Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, sear the beef on every side until browned—about 2 minutes per side. Transfer to a plate to cool.
3. Make the duxelles. In the same skillet, lower heat to medium, add mushrooms, shallot, garlic, thyme, and a pinch of salt. Cook, stirring often, until the mixture goes from wet to paste-like, about 8–10 minutes. Scrape onto a tray and let cool.
4. Mustard time. Brush the cooled beef all over with English mustard. This tangy layer amps up flavor and helps the ham stick.
5. Assemble the bundle. On a sheet of plastic wrap, lay prosciutto slices slightly overlapping to form a rectangle. Spread mushroom duxelles in an even layer. Place the beef at the center and, using the plastic wrap, roll it into a tight log. Twist the ends of the wrap like candy wrappers. Chill in the fridge for 20 minutes—this step keeps the shape snug.
6. Wrap in pastry. Roll out the puff pastry into a rectangle slightly larger than your beef log. Unwrap the chilled beef and place it lengthwise on the pastry. Brush the edges with egg wash, then fold pastry over the beef, cutting off any excess. Seal seams by pressing gently.
7. Egg wash and score. Transfer the wrapped beef to the prepared sheet. Mix remaining yolk and water, then brush the entire surface. Use a sharp paring knife to score a decorative pattern, taking care not to cut through to the beef.
8. Bake until golden. Slide into the oven and bake for about 35–40 minutes, or until pastry is puffed and deep golden. For medium-rare, aim for an internal temperature of 125°F (give or take 2 degrees).
9. Rest is key. Let your Beef Wellington rest on a cutting board for 10–15 minutes before slicing—those juices need a moment to settle.
10. Slice and serve. Use a sharp, serrated knife and cut into 1-inch thick rounds. Arrange on warmed plates, maybe drizzle a simple red wine jus or horseradish cream on the side for that extra touch.

Servings & Timing

Yield: 6 servings
Prep Time: 25 minutes prep + 20 minutes chilling
Cook Time: 35–40 minutes
Rest Time: 10–15 minutes
Total Time: Approximately 1 hour 30 minutes

Variations

• Mini Beef Wellingtons: Divide ingredients into four small bundles for individual portions.
• Pancetta Swap: Use thin-cut pancetta instead of prosciutto for a porkier note.
• Truffle Twist: Drizzle truffle oil into the duxelles for an earthy aroma.
• Gluten-Free: Swap in a certified gluten-free puff pastry sheet.
• Herb Swap: Use a mix of rosemary and sage in place of thyme for holiday flair.
• Vegetarian Version: Replace beef with thick-cut portobello caps and skip the prosciutto.

Storage & Reheating

To store: Once cooled, wrap slices tightly in plastic wrap and refrigerate up to 2 days.
To freeze: Wrap the entire unbaked log in foil and store in a freezer bag for up to 1 month—then thaw overnight in the fridge.
Reheating: Preheat oven to 350°F, place wrapped slices or the whole log on a sheet, and heat 10–15 minutes until just warmed (avoid over-baking).
Make-ahead tip: Assemble and wrap your Wellington up to a day before, then pop it in the fridge; simply egg-wash and bake when guests arrive.

Notes

• Chill time is your friend—never skip that 20 minute rest before wrapping in pastry.
• If your mushrooms release too much water, lift the pan heat slightly or drain excess liquid to keep the duxelles thick.
• A light dusting of flour under the pastry helps prevent sticking without affecting the final crisp.
• Slice with a fresh, sharp knife—dull blades can mash the pastry and turn neat slices into a flaky mess.
• Leftovers taste pretty amazing cold, tucked into a sandwich for lunch the next day.

FAQs

Q: What cut of beef is best for Beef Wellington?
A: Center-cut beef tenderloin (filet mignon) ensures an even shape and consistent doneness.

Q: Can I use frozen puff pastry?
A: Yes – just thaw it in the fridge overnight so it stays crisp and easy to handle.

Q: How do I achieve a medium-rare center every time?
A: Use an instant-read thermometer and pull at 125°F; carryover heat will push it to about 130°F.

Q: Why is my pastry soggy on the bottom?
A: Make sure the duxelles is fully dry and your pan or sheet is warm when it goes into the oven.

Q: Can I freeze a fully baked Wellington?
A: You can, but reheating tends to soften the pastry – better to freeze unbaked logs for crispier results.

Q: What’s duxelles?
A: It’s a finely chopped mixture of mushrooms, shallots, garlic, and herbs cooked until almost jam-like.

Q: How far ahead can I prep?
A: You can assemble the pastry-wrapped log up to 24 hours in advance, keeping it chilled until bake time.

Conclusion

This Beef Wellington Recipe is your shortcut to a holiday dish that doubles as a fine dining showstopper—crispy pastry, juicy filet mignon, and rich duxelles in every forkful. Give it a try, then swing back and leave a comment to let me know how it turned out. If you loved this, be sure to explore my mashed potatoes or red wine jus recipes for the perfect dinner spread!