Beef Wellington Recipe

Beef Wellington is the ultimate showstopper for special occasions — and once you taste it, you’ll understand why! This classic dish fuses savory beef tenderloin, earthy mushrooms, and delicate puff pastry into one glorious, golden-wrapped parcel. Each bite is rich and deeply satisfying, making Beef Wellington a true celebration on a plate.

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Ingredients You’ll Need

What makes Beef Wellington truly special are its smartly chosen ingredients, each adding their own magic to the final bite. You’re not just building a meal here — you’re crafting flavor, texture, and color that will wow everyone at your table.

• Beef Tenderloin (1 pound): The star of the show! Tenderloin is beloved for its buttery tenderness and takes on all the flavors it’s paired with.
• Kosher Salt & Freshly Ground Black Pepper: Don’t be shy with your seasoning — this is the foundation of savory flavor in every slice.
• Extra Virgin Olive Oil (2 tablespoons): For searing, helping you blaze that glorious golden crust on your beef.
• Yellow Mustard (2 tablespoons): Adds a gentle tang and helps “glue” the mushroom duxelles to the beef for an extra layer of flavor.
• Mushrooms (1 pound): Use a mix (like cremini and shiitake) for depth — these get finely chopped and sautéed so all their earthy flavors come forward.
• Ham or Prosciutto (4 thin slices): Parma ham is fabulous if you find it, but any good-quality ham will do — it keeps the beef juicy and adds a lovely, salty bite.
• Puff Pastry (1 sheet, 7–8.5 ounces): The buttery blanket that turns Beef Wellington into a dramatic golden loaf. Thaw in advance for best results.
• Egg Yolks (2, beaten): This makes your pastry bake up shiny and extra tempting.
• Flaky Salt: A generous pinch on top for gorgeous crunch and flavor.

Variations

The magic of Beef Wellington is how easily you can switch it up to match your mood, dietary needs, or whatever you have on hand. Don’t be afraid to get creative—this centerpiece can absolutely wear different costumes and still steal the show!

• Swap the Mushrooms: Try portobello, wild mushrooms, or even a blend of your favorites for new earthy flavors and textures.
• Go Vegetarian: Replace the beef with roasted whole portobello caps or a thick slab of beet for a stunning vegetarian Wellington.
• Add Extra Herbs: Fold in fresh thyme, tarragon, or parsley to your mushroom mixture to brighten and intensify the flavors.
• Make it Cheesy: Slip a thin layer of Gruyère or blue cheese between the beef and mushrooms for a decadent twist.
• Gluten-Free Option: Use gluten-free puff pastry (many stores carry it!) so everyone can dig in without worry.

How to Make Beef Wellington

Step 1: Sear the Beef Tenderloin

Start by preheating your oven to 400°F. While the oven warms up, season your tenderloin generously with salt and pepper on all sides — give it a good, bold coat. Heat olive oil in a sturdy pan over high heat and, once shimmering, sear the beef on all sides until it’s richly browned (about 2 to 3 minutes per side). Don’t move it around too much; let each side get that beautiful caramelized coloring. Set the beef aside and let it cool to room temperature so it doesn’t wilt your other layers.

Step 2: Brush with Mustard

Once the beef has cooled, brush a thin, even layer of yellow mustard over the entire tenderloin. This brings a subtle heat, a tangy lift, and helps anchor all the flavors together later when the pastry is wrapped around it.

Step 3: Prepare the Mushroom Duxelles

Pulse your clean mushrooms in a food processor until they’re finely chopped — almost like a rough paste. Sauté these in a dry pan over medium-high heat; you want to drive off all the moisture, which takes about 10–15 minutes. Stir often and keep going until the mixture is deeply browned, fragrant, and dry. This is what keeps your Beef Wellington pastry from becoming soggy.

Step 4: Wrap the Beef in Ham and Mushrooms

Lay out a large piece of plastic wrap on your counter. Arrange the slices of ham so they overlap and create a rectangle large enough to fully wrap your beef. Evenly spread the cooled mushroom duxelles over the ham, then place the mustard-coated beef in the center. Using the plastic wrap as an aid, roll the ham and mushrooms tightly around the beef. Twist the ends of the plastic wrap to secure, shaping it into a neat barrel. Pop the whole bundle into the fridge for 20 minutes to set its shape.

Step 5: Roll the Puff Pastry and Wrap

On a lightly floured surface, roll out your thawed puff pastry so it’s large enough to encase the wrapped beef. Unwrap the chilled beef from its plastic cocoon and place it in the center of the pastry. Brush the pastry edges generously with beaten egg yolks—this acts as delicious, edible glue. Fold the pastry around the beef, trimming off any thick overlaps (more than two layers won’t cook through). Place the finished parcel seam-side down on a plate and chill for another 5–10 minutes to help everything hold its shape.

Step 6: Egg Wash, Score, and Finish

Transfer your beautiful Beef Wellington to a baking pan. Brush the entire surface with more beaten egg yolk. Using a sharp knife, very gently score a diamond pattern (or any favorite design) in the top — just don’t cut all the way through. Sprinkle with flaky salt for a gorgeous finish and extra crunch.

Step 7: Bake and Serve

Bake at 400°F for 25–35 minutes. The pastry should be puffed and deeply golden. For that showstopping medium-rare center, use an instant-read meat thermometer: aim to pull the Wellington from the oven when it’s between 125–130°F inside. Let it rest for at least 10 minutes before slicing so all those beautiful juices stay put. Slice into thick, dramatic pieces—and get ready for applause!

How to Serve Beef Wellington

Garnishes

For a truly eye-catching finish, top your Beef Wellington slices with a light sprinkle of fresh chopped parsley or thyme. A scattering of flaky salt right before serving adds a subtle crunch, and a drizzle of a simple pan sauce or a little extra mustard on the side can tie everything together beautifully.

Side Dishes

Since Beef Wellington is so rich, I love to serve it alongside simple, elegant sides—think creamy mashed potatoes, roasted root veggies, or crisp haricots verts. A bright, zingy salad with lemony vinaigrette also works wonders to cut through the richness and refresh your palate.

Creative Ways to Present

You can slice Beef Wellington table-side for dramatic effect, revealing that gorgeous cross-section to applause! Or, if you want to personalize your feast, consider making individual mini Wellingtons so each guest receives their own stunning parcel. For a truly luxe touch, serve on a wooden board with rosemary sprigs and edible flowers.

Make Ahead and Storage

Storing Leftovers

Leftover Beef Wellington keeps well for up to two days in the fridge. Wrap slices tightly in foil to help the pastry stay as crisp as possible and prevent the beef from drying out. It makes for a luxurious next-day lunch (if you’re lucky enough to have any left!).

Freezing

If you want to freeze your Beef Wellington, the best time is before baking: assemble, wrap tightly in plastic, and freeze for up to 2 months. When ready to enjoy, bake from frozen (add an extra 10–15 minutes) and keep a close eye on your thermometer for perfect doneness.

Reheating

Reheat Beef Wellington slices gently in a 350°F oven, wrapped loosely in foil. Once warmed through, open the foil and give them a few more minutes to help the pastry crisp back up. Note that reheating moves the beef closer to medium or even well-done—but the flavor will still be swoon-worthy.

FAQs

Final Thoughts

This is one of those dishes that turns any meal into a true celebration. Don’t be intimidated—once you try Beef Wellington, you’ll see how step-by-step care pays off with dazzled guests and truly spectacular flavor. I hope you’ll give it a try and feel the same joy and pride serving it as I do!

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