Beef Wellington: An Elegant Classic for Special Occasions

Name: Beef Wellington: An Elegant Classic for Special Occasions
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 2 lb (900g) center-cut beef tenderloin (filet mignon), trimmed; Salt and black pepper, to taste; 2 tablespoons olive oil; 2 tablespoons Dijon mustard; 1 lb (450g) mushrooms (cremini, button, or a mix), finely chopped; 2 tablespoons unsalted butter; 2 shallots, finely chopped; 3 garlic cloves, minced; 2 tablespoons fresh thyme leaves (or 1 teaspoon dried); 4 oz (115g) prosciutto or Parma ham slices; 1 sheet puff pastry (thawed if frozen); 1 egg yolk + 1 tablespoon water (for egg wash); Flour, for rolling pastry

Author: rodrigo Stone

Published: August 22, 2025

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Few dishes say celebration quite like Beef Wellington. With its tender beef fillet wrapped in mushroom duxelles, savory prosciutto, and flaky golden puff pastry, this recipe is a true showstopper. It’s the kind of dish you reserve for holidays, anniversaries, or dinner parties where you want to impress. Every slice reveals layers of flavor and texture: juicy beef at the center, an earthy mushroom filling, and buttery pastry that crackles when you cut into it.

Beef Wellington has a reputation for being tricky, but with the right steps and timing, you can recreate this restaurant-worthy masterpiece at home. Whether you’re making it for Christmas dinner, New Year’s Eve, or simply because you want to treat yourself, this recipe will make the occasion unforgettable.

Why You’ll Love Beef Wellington

Showstopping Presentation: Beautiful layers inside crisp, golden pastry.
Incredible Flavor: Tender beef, savory mushrooms, prosciutto, and pastry—each bite is perfection.
Special Occasion Worthy: Ideal centerpiece for holidays and celebrations.
Surprisingly Doable: With prep tips and clear steps, it’s easier than you think.

This dish isn’t just dinner—it’s a performance on a plate.

Ingredients for Beef Wellington

This recipe serves 6–8 people.

For the Beef and Wrapping

1 center-cut beef tenderloin (about 2–2.5 lbs)
Salt and black pepper, to taste
2 tablespoons olive oil
2 tablespoons Dijon mustard

For the Mushroom Duxelles

1½ lbs cremini or button mushrooms, finely chopped
2 shallots, finely chopped
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons olive oil
2 sprigs thyme, leaves only
Salt and pepper, to taste

For Assembly

6–8 thin slices prosciutto
1 sheet puff pastry (or 2 if smaller sheets)
1 egg yolk, beaten with 1 tablespoon water (for egg wash)

How to Make Beef Wellington

Step 1: Prepare the Beef

Pat beef dry and season generously with salt and black pepper.
Heat olive oil in a heavy skillet over high heat.
Sear the beef on all sides (including ends) until browned, about 2 minutes per side.
Transfer to a plate, let cool, and brush with Dijon mustard. Set aside.

Step 2: Make the Mushroom Duxelles

In a food processor, pulse mushrooms until finely chopped.
Heat butter and olive oil in a skillet. Add mushrooms, shallots, garlic, and thyme.
Cook over medium heat, stirring frequently, until the mixture is dry and caramelized (10–15 minutes).
Season with salt and pepper. Let cool completely.

Step 3: Assemble the Layers

Lay out a sheet of plastic wrap on your counter.
Arrange prosciutto slices slightly overlapping into a rectangle large enough to wrap around the beef.
Spread the cooled mushroom duxelles evenly over the prosciutto.
Place the beef on top and use the plastic wrap to roll it tightly into a log. Twist the ends of the plastic wrap to secure. Chill for 20–30 minutes to firm up.

Step 4: Wrap in Puff Pastry

Roll out puff pastry on a floured surface into a rectangle large enough to fully encase the beef.
Remove beef from plastic wrap and place in the center of the pastry.
Fold the pastry over the beef, sealing edges with egg wash. Trim excess pastry if needed.
Place seam-side down on a baking sheet lined with parchment paper.
Brush the top with egg wash. Optional: Use pastry scraps to decorate the top.

Step 5: Bake

Preheat oven to 425°F (220°C).
Bake Wellington for 40–45 minutes, or until the pastry is golden brown and the beef registers 125°F (medium-rare) in the center.
Let rest 10 minutes before slicing.

Tips for Perfect Beef Wellington

Chill between steps: Firm layers make wrapping easier and prevent pastry from getting soggy.
Cook mushrooms thoroughly: The duxelles must be dry to avoid excess moisture in the pastry.
Use center-cut tenderloin: Even thickness helps cook evenly.
Rest before slicing: This keeps juices inside the beef, not soaking the pastry.
Use a meat thermometer: Accuracy is key for doneness.

What to Serve with Beef Wellington

This dish is rich, so pair it with sides that complement without overwhelming:

Roasted vegetables: Carrots, parsnips, or Brussels sprouts.
Creamy mashed potatoes: A classic pairing.
Green beans almondine: For a lighter, crunchy side.
Red wine sauce or jus: Elevates the dish with extra depth.
Crisp salad: Helps balance richness.

Make-Ahead, Storage, and Freezing Tips

Make-Ahead: Assemble up to the puff pastry wrapping stage, then chill for several hours before baking.

Storage: Store leftovers tightly wrapped in the fridge for up to 2 days.

Reheating: Reheat in a 350°F oven for 15–20 minutes. Avoid microwaving—it ruins the pastry texture.

Freezing: You can freeze the assembled, unbaked Wellington. Wrap tightly in plastic and foil, then bake directly from frozen, adding 10–15 extra minutes.

Variations on Beef Wellington

Individual Wellingtons: Make smaller, single-serving versions with 4–6 oz beef portions.
With pâté: Some traditional recipes include foie gras or pâté with the mushrooms.
Vegetarian version: Swap beef for a large portobello mushroom or lentil loaf wrapped in pastry.
Spicy twist: Add a dash of chili flakes or smoked paprika to the duxelles.

Frequently Asked Questions

Can I use a different cut of beef?

Tenderloin is ideal, but you can try sirloin roast for a more affordable version.

Do I need prosciutto?

It helps create a moisture barrier and adds flavor, but you can substitute with crepes for a similar effect.

What wine pairs well with Beef Wellington?

A bold red like Cabernet Sauvignon, Bordeaux, or Pinot Noir complements the dish beautifully.

Can I make Beef Wellington without puff pastry?

The pastry is signature, but you can try phyllo dough or even omit it for a low-carb variation.

An Elegant Dish Worth the Effort

Beef Wellington is more than just a meal—it’s a centerpiece, a tradition, and a statement. Each layer tells a story of careful preparation, patience, and indulgence. While it takes some time, the payoff is extraordinary: a dish that looks as stunning as it tastes.

Whether it’s your first attempt or your signature dinner party entrée, Beef Wellington brings a touch of elegance and a whole lot of flavor to the table.