Beef Wellington

If you’ve ever wanted to feel like the hero of your kitchen without spending all day there, Beef Wellington might just become your secret weapon. I know—just hearing the name sounds like it belongs on a fancy restaurant menu or coming straight out of Gordon Ramsay’s mouth. But trust me, this dish is far more doable than it seems. And when you slice into that golden pastry and reveal perfectly cooked tenderloin? Oh, it’s a moment. A slow-motion, triumphant-music-playing kind of moment.

As a busy mom, chef, and full-time believer in food that feels comforting yet effortless, I promise you: Beef Wellington is surprisingly manageable. It’s the kind of recipe that makes your family gasp, your guests applaud, and your kitchen smell like pure holiday magic—even on a random Tuesday.

So grab your puff pastry, your mushrooms, and that gorgeous cut of beef. Let’s make a masterpiece!

Why You’ll Love This Beef Wellington

This Beef Wellington is the perfect blend of comfort, elegance, and practicality. Sure, it looks luxurious—and it is—but the steps are straightforward and totally doable for home cooks. If you’ve ever wished for a recipe that brings jaw-dropping results with simple, guided steps… this one’s your new favorite.

Plus, the flavors? Unreal. You get juicy beef tenderloin, savory mushroom duxelles, a whisper-thin layer of prosciutto, and flaky, buttery puff pastry that practically begs you to break through it with a fork. It’s cozy, impressive, and downright delicious.

Whether you’re cooking for a holiday, a date night, or just feeling a little extra on a weeknight, this Wellington brings all the joy.

Ingredients You’ll Need

Beef Tenderloin

• 2–3 pounds center-cut beef tenderloin, trimmed and tied
• Kosher salt & freshly ground black pepper
• 2 tbsp olive oil
• 2 tbsp Dijon mustard

Duxelles

• 1½ pounds mushrooms, roughly chopped
• 2 tbsp salted butter
• 2 tbsp olive oil
• 2 medium shallots
• 2 tsp fresh thyme leaves
• 4 garlic cloves
• Salt & pepper

Assembly

• 12 thin slices prosciutto
• Flour, for rolling puff pastry
• 14 ounces thawed puff pastry
• 1 large egg, beaten
• ½ tsp flaky or coarse sea salt
• Minced chives, for garnish

How to Make the Perfect Beef Wellington

Let’s break it down into easy-to-follow steps so you can create that wow-worthy moment at the dinner table without stress.

Step 1: Prepare the Tenderloin

Start by trimming any silverskin or excess fat from your tenderloin. If this part feels intimidating, don’t worry—your butcher can do it for you in seconds.

Tie the roast with butcher’s twine at 1-inch intervals so it cooks evenly. Season generously with salt and pepper. When I say generously, I mean it—this is your one chance to season the actual beef before it gets wrapped up like a delicious gift.

Heat a large skillet over high heat until it’s just smoking. Add olive oil and carefully sear the tenderloin on all sides, about 2 minutes per side. Don’t rush it, and resist the urge to poke or move it around—let the crust build flavor.

Once seared, remove the twine and brush the warm beef with Dijon mustard. This adds sharpness and moisture that melts beautifully into the final dish.

Step 2: Make the Duxelles

This fancy French word simply means “mushroom paste,” but please don’t let that scare you off. It’s the soul of Beef Wellington—deep, savory, earthy, and perfect.

Add half of your mushrooms, shallots, thyme, and garlic to a food processor. Pulse until finely chopped, then repeat with the remaining mixture.

In the same pan you used for the beef (hello, flavor!), melt butter and olive oil. Add the mushroom mixture and season lightly with salt and pepper.

Cook until the mushrooms release their liquid, about 8–10 minutes, then keep cooking for another 4–5 minutes to brown them. You’ll know it’s ready when it smells heavenly and the pan looks dry.

Let it cool completely—you don’t want steam trapped inside your pastry later.

Step 3: Assemble the Wellington

On a large piece of plastic wrap, lay the prosciutto slices in a slightly overlapping square. Spread the duxelles evenly across the prosciutto layer.

Place the tenderloin at one end and use the plastic wrap to roll it tightly into a log. Twist the ends like a candy wrapper, then chill it in the fridge for 30 minutes. This helps everything stay beautifully compact.

Preheat your oven to 425°F (218°C).

Lightly flour your surface and roll out the puff pastry into a rectangle large enough to wrap your beef package. Place the chilled tenderloin in the center, roll to seal, and brush the edge with beaten egg to close the seam.

If there’s too much pastry on the ends, feel free to trim. Too much dough can prevent even baking.

Transfer your wrapped Wellington to a parchment-lined baking sheet. Brush the whole thing with egg wash and score diagonal slashes across the top. Add a sprinkle of flaky sea salt for sparkle and flavor.

Bake for 40–45 minutes, or until the tenderloin reaches 120–125°F for perfect medium-rare.

Let it rest for 10 minutes before slicing—this moment matters!

Garnish with fresh chives and serve with confidence (and maybe a proud little smile).

Tips for the Best Beef Wellington

• Keep things cold. Warm pastry gets sticky and loses its flakiness. Chilling between steps is key.
• Dry mushrooms = crispy pastry. If your duxelles is wet, the pastry may soften too much.
• Invest in a good thermometer. It takes the guesswork out of the whole process.
• If sauce happens, don’t panic. A little juicy run-off just means your beef is extra tender. I call that a win.

And please don’t stress. If your pastry cracks or your roll isn’t perfect, it will still taste amazing. Your guests will rave. They’ll ask if you trained in Paris. Just smile and enjoy the moment.

A Personal Note From My Kitchen

The first time I made Beef Wellington, I was juggling a toddler on my hip and a to-do list longer than my arm. But the moment that pastry came out of the oven, golden and puffed, everything else faded away. Dinner felt special again—slow, intentional, celebratory.

And that’s why I love sharing recipes like this. They look fancy, taste incredible, and make you feel like the kitchen goddess you already are… even when life is chaotic and you’re stealing snacks out of your kids’ lunch boxes.

FAQs About Beef Wellington

Bring It All Home

Beef Wellington isn’t just a recipe—it’s an experience. A moment you create. A memory you serve at your dinner table. And the best part? It’s far easier than its fancy reputation suggests. When you slice into that beautiful pastry and reveal a perfectly cooked center, you’ll understand why this dish has earned a place in kitchens around the world.

So tie that tenderloin, sauté those mushrooms, and roll up your gorgeous creation. Your next unforgettable meal begins with Beef Wellington—and I’m so excited for you to enjoy every bite.

More Recipes You’ll Love

If you’re craving even more cozy, comforting, or downright impressive dishes, here are a few favorites that pair beautifully with your Beef Wellington experience:

• Christmas Salmon with Pomegranate Glaze – A stunning, festive entrée that brings bright, beautiful flavors to any special dinner.
• French Onion Beef Short Rib Soup – Rich, savory, and soul-warming… the perfect starter or next-day comfort meal.
• Parmesan Italian Sausage Ditalini Soup – Creamy, hearty, and incredibly satisfying—an ideal cozy-night bowl.
• White Chocolate Peppermint Pie – A dreamy, refreshing dessert that adds a sweet finish to any celebration.

If this Beef Wellington brought a little magic to your table, I’d love for you to leave a star rating and a quick review. Your feedback helps others discover recipes they’ll love too!

Beef Wellington

---

• Author: Mounia
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x

Pin Recipe

Print Recipe

Description

This Beef Wellington is a stunning centerpiece featuring tender beef tenderloin wrapped in savory mushroom duxelles and flaky golden puff pastry. Perfect for holidays, special dinners, or any night you want to impress with a restaurant-worthy meal made right at home.

---

Ingredients

Scale 1x2x3x

• Beef Tenderloin

  • 2–3 pounds center-cut beef tenderloin, trimmed and tied

  • Kosher salt and freshly ground black pepper

  • 2 tbsp olive oil

  • 2 tbsp Dijon mustard

• Duxelles

  • 1 ½ pounds mushrooms (button, cremini, shiitake, portobello, or mixed), roughly chopped

  • 2 tbsp salted butter

  • 2 tbsp olive oil

  • 2 medium shallots, roughly chopped

  • 2 tsp fresh thyme leaves

  • 4 garlic cloves

  • Kosher salt and freshly ground black pepper

• Assembly

  • 12 thin slices prosciutto

  • Flour, for rolling puff pastry

  • 14 oz frozen or homemade puff pastry, thawed

  • 1 large egg, beaten

  • ½ tsp flaky or coarse sea salt

  • 1 bunch finely minced chives

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat a skillet over high heat. Season the beef tenderloin generously with salt and pepper.

2. Heat olive oil in the skillet and sear the tenderloin on all sides, about 2 minutes per side. Remove, discard twine, and brush with Dijon mustard while warm.

3. In a food processor, pulse mushrooms, shallots, thyme, and garlic until finely chopped.

4. Add butter and oil to the skillet. Cook the mushroom mixture until most liquid evaporates, 8–10 minutes. Continue cooking 4–5 minutes until browned. Let cool.

5. Lay plastic wrap on a work surface. Arrange prosciutto slices in a slightly overlapping layer.

6. Spread the duxelles over the prosciutto, then place the tenderloin at one end. Roll tightly using the plastic wrap and chill for 30 minutes.

7. Preheat oven to 425°F (218°C).

8. Roll puff pastry into a rectangle large enough to wrap the beef. Remove beef from plastic wrap and place on pastry.

9. Roll the pastry over the beef, sealing edges with egg wash. Trim excess pastry if needed.

10. Place seam-side down on a parchment-lined baking sheet. Brush with more egg wash and score the top. Sprinkle with flaky salt.

11. Bake 40–45 minutes, or until internal temperature reaches 120–125°F for medium-rare.

12. Let rest 10 minutes, then slice and garnish with minced chives.

Notes

For best results, chill the wrapped beef before adding it to the pastry—this helps keep layers neat and prevents sogginess.

A digital thermometer is key for achieving perfect doneness.

Make ahead option: Assemble up to the pastry step, refrigerate up to 24 hours, then bake before serving.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: British / American

Nutrition

• Serving Size: 1 slice (1/6 of Wellington)
• Calories: 720 kcal
• Sugar: 3 g
• Sodium: 950 mg
• Fat: 48 g
• Saturated Fat: 20 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 3 g
• Protein: 41 g
• Cholesterol: 155 mg