This Beef Wellington Recipe features juicy beef tenderloin wrapped in mushrooms, prosciutto, and golden puff pastry — rich, cozy, and perfect for special nights.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
The first time I made Beef Wellington, I was in way over my head. You know that feeling when you start a recipe thinking, how hard can it be?, and then five minutes in, you’re sweating, your kitchen smells like smoke, and you’re questioning every life choice you’ve made since buying the beef? Yeah. That was me.
It was a cold December night — one of those cozy “let’s cook something fancy” moods that hits right before the holidays. I’d just watched Gordon Ramsay yell at someone on YouTube for overcooking their Wellington, and for some reason, I thought, you know what? I can do that.
Spoiler: I couldn’t. At least not the first time. My beef looked more like an overcooked meatloaf wearing a pastry blanket. But even then, when I cut into it and saw that golden crust and smelled the buttery puff pastry mingling with the mushrooms — I was hooked. There was something there.
Since then, Beef Wellington has become my “special occasion” dish. The one I pull out when I want to feel like a culinary rockstar — birthdays, Christmas, even one random Tuesday when I just needed a win. Every time I make it, I still get that same nervous excitement, like, please don’t burn, please don’t burn. But that’s kind of what makes it fun, isn’t it? Cooking something that makes your heart race a little.
Why You’ll Love This Beef Wellington Recipe?
Here’s the thing — Beef Wellington isn’t just food. It’s a performance. The kind of meal that turns dinner into an event. When you bring it to the table and slice through that golden pastry to reveal a pink, tender center… silence. Actual silence. Then comes the “wow.” And you’ll just sit there pretending it’s no big deal, like, oh this? just something I threw together.
It’s rich, indulgent, and everything a comfort dish should be — savory mushrooms, buttery pastry, tender beef. But beyond that, it’s satisfying on a deeper level. Like, I actually made this?!
And honestly? Once you’ve done it once, you’ll realize it’s not half as scary as it looks. Messy, maybe. Slightly chaotic? Sure. But totally worth it.
Ingredient Notes:
Let’s break it down because each ingredient has its moment to shine.
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Beef Tenderloin: Go for a thick, even cut. It’s the heart of the dish — literally and figuratively. Don’t skimp here; this is your showpiece.
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Mushrooms: I use cremini or baby bella mushrooms. They give that earthy, umami depth that makes the whole thing sing.
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Prosciutto or Parma Ham: Think of this as a salty, flavorful blanket that keeps the pastry from getting soggy. Plus, it adds a fancy touch that makes people think you really know what you’re doing.
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Puff Pastry: Store-bought, always. Nobody’s judging. The key is to keep it cold so it puffs beautifully.
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Yellow Mustard: Don’t skip this step! It cuts through the richness and gives just the right tangy note.
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Egg Yolks: For that golden, glossy finish. It’s basically the Wellington’s red carpet moment.
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Flaky Salt: A sprinkle on top right before baking adds that final chef’s kiss.
Pro Tip: Let everything cool before wrapping it up. Hot fillings make sad, soggy pastry. Learned that one the hard way.
How To Make Beef Wellington?
I’m not going to lie — this recipe has a few steps. But pour yourself a glass of wine, put on some music, and take it slow. The process is half the fun.
Step 1. Sear the Beef
Pat the beef dry, season generously, and sear it in a hot pan until golden on every side. Don’t mess with it too much — let it sit and sizzle. That’s where the magic happens. Once done, take it off the heat and let it cool. Brush it all over with mustard. It feels weird, but trust me, it adds this little zing that brings everything together.
Step 2. Make the Mushroom Duxelles
Fancy word, simple concept. Finely chop the mushrooms (or just blitz them in a food processor if you’re lazy like me). Cook them down until they release all their moisture and become a thick, rich paste. Your kitchen will smell amazing — earthy, buttery, a little wild.
Step 3. Wrap It Up
Lay out your prosciutto on a piece of plastic wrap, spread the mushrooms evenly on top, then place your beef right in the center. Now roll it all up tightly using the wrap, like you’re making a burrito that costs a small fortune. Twist the ends to secure and chill it for 20 minutes.
Step 4. Encase It in Pastry
Roll out the puff pastry, unwrap your beef roll, and place it in the middle. Brush the edges with egg yolk and wrap it up snugly. Flip it seam-side down, brush more egg on top, and score it lightly with a knife for that signature look. Sprinkle flaky salt. Chill again — this helps it bake evenly.
Step 5. Bake to Golden Glory
Bake at 400°F for about 25–35 minutes, or until the pastry is perfectly golden. If you’ve got a thermometer, 125°F in the center means a perfect medium-rare. Don’t panic if yours is a little more done — it’ll still be delicious.
Step 6. Slice and Serve
This is the best part. Let it rest for 10 minutes (I know, torture). Then slice into it and admire those beautiful layers. Mushrooms, prosciutto, pastry, and that tender beef — it’s like edible art.
Want To Save This Recipe?
Storage Options:
If you actually have leftovers (which, let’s be honest, is rare), wrap slices in foil and store them in the fridge for up to two days. Reheat in the oven at 350°F until warm. The pastry won’t be quite as crisp as day one, but the flavor? Still incredible.
Variations and Substitutions:
There’s no one “right” way to make Beef Wellington. That’s half the fun.
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Mini Wellingtons: Adorable, individual-sized portions — great for dinner parties.
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Vegetarian Version: Swap the beef for portobello mushrooms or a veggie roast. Still luxurious, still delicious.
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Add Herbs: A sprinkle of thyme or rosemary in the mushroom mix makes it smell heavenly.
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Change the Mustard: Try Dijon or horseradish cream for a stronger kick.
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No Prosciutto? Use crepes — yes, crepes! It’s a little trick chefs use to keep things crisp.
What to Serve with Beef Wellington?
When you’ve made something this impressive, your sides deserve some thought — but nothing too fussy.
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Roasted Potatoes: Crispy on the outside, fluffy inside.
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Asparagus or Green Beans: Something green to balance all that richness.
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Red Wine Sauce: Drizzle generously. Or make gravy if that’s more your vibe.
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A Bold Red Wine: Cabernet, Merlot, Malbec — something full-bodied and fancy enough to match your mood.
Frequently Asked Questions:
Why did my pastry get soggy?
It probably wasn’t cooled enough before wrapping or chilled before baking. Been there. Next time, patience!
Can I make it ahead of time?
Yes, absolutely. Assemble it the night before and keep it chilled. Bake fresh the next day for the best results.
Can I freeze it?
Yep! Wrap it tightly and freeze before baking. When ready, bake from frozen, adding 15 minutes to the cook time.
Every time I make Beef Wellington, it feels like a celebration — not just because of how good it tastes, but because of how it makes me feel. Confident. Capable. Like I’ve turned my messy kitchen into a Michelin-star moment.
So if you’ve ever thought, “There’s no way I could pull that off,” I’m here to tell you — you totally can. It’s just beef, mushrooms, and pastry… but together, they’re magic.
And if your first one doesn’t turn out perfect? Well, neither did mine. But perfection’s overrated anyway, right?
Now go make this Beef Wellington recipe. And please, when that golden pastry cracks under your knife — take a second to just admire it. You earned that.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Beef Wellington Recipe
Ingredients
- 1 pound thick beef tenderloin
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons extra virgin olive oil
- 2 tablespoons yellow mustard such as Coleman’s Original English Mustard
- 1 pound mushrooms finely chopped
- 4 thin slices prosciutto or Parma ham, if available
- 1 sheet puff pastry 7 to 8 ½ ounces, thawed
- 2 large egg yolks beaten
- Flaky salt for garnish
Instructions
Preheat the Oven
- Preheat the oven to 400°F (205°C) while preparing the other components.
Sear the Beef
- Season the beef tenderloin generously with salt and pepper. In a large skillet, heat the olive oil over high heat. Sear the beef on all sides until deeply browned, approximately 2 to 3 minutes per side. Avoid moving the meat until a crust forms. Remove from the pan and allow it to cool completely.
Apply the Mustard
- Once cooled, brush the beef evenly on all sides with the yellow mustard. Set aside.
Prepare the Mushroom Duxelles
- Place the finely chopped mushrooms in a food processor and pulse until very finely minced. In a skillet set over medium-high heat, cook the mushrooms for 10 to 15 minutes, stirring occasionally, until all moisture has evaporated and the mixture resembles a thick paste. Remove from heat and cool completely.
Assemble the Prosciutto Layer
- Lay a large piece of plastic wrap on a flat surface. Arrange the slices of prosciutto on the wrap so they overlap slightly, forming a rectangle large enough to wrap around the beef. Evenly spread the cooled mushroom mixture over the prosciutto layer.
Encase the Beef
- Place the mustard-coated beef in the center of the prepared prosciutto and mushroom layer. Using the plastic wrap as an aid, roll the prosciutto tightly around the beef, securing the ends. Twist the wrap to create a tight cylinder and refrigerate for 20 minutes to firm up.
Wrap in Puff Pastry
- On a lightly floured surface, roll out the puff pastry sheet to a rectangle large enough to fully enclose the beef. Remove the chilled beef roll from the wrap and place it in the center of the pastry. Brush the pastry edges with beaten egg yolk. Fold the pastry over the beef, trimming any excess dough, and seal tightly.
Glaze and Decorate
- Place the wrapped beef seam-side down on a parchment-lined baking sheet. Brush the surface with the remaining egg yolk, then use a sharp knife to score the top lightly in a decorative pattern without cutting through. Sprinkle with flaky salt. Chill for 10 minutes before baking.
Bake the Wellington
- Bake in the preheated oven for 25 to 35 minutes, or until the pastry is golden brown and crisp. For medium-rare doneness, use an instant-read thermometer to ensure an internal temperature of 125–130°F (52–54°C).
Rest and Serve
- Remove from the oven and allow the Beef Wellington to rest for 10 minutes before slicing. Serve warm, sliced into 1-inch thick portions.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
