Beef Wellington
Beef Wellington is a classic dish featuring a tender, juicy beef filet wrapped in a layer of mushroom duxelles and puff pastry, baked until golden and flaky. The combination of…
Tip: save now, cook later.Beef Wellington is a classic dish featuring a tender, juicy beef filet wrapped in a layer of mushroom duxelles and puff pastry, baked until golden and flaky. The combination of the rich beef, earthy mushrooms, and buttery crust makes this a real treat on any special occasion.
I love making Beef Wellington when I want to impress guests or celebrate a holiday. There’s something so satisfying about slicing into the pastry and seeing the perfectly cooked beef inside. A simple tip I’ve found helpful is to chill the wrapped beef before baking; it helps keep the pastry from getting soggy and ensures everything bakes evenly.
My favorite way to serve Beef Wellington is with some roasted vegetables and a glass of red wine. It feels like a cozy, fancy meal without being too complicated. Whenever I bring this dish to the table, people always ask for seconds — it’s a real crowd-pleaser that brings everyone together around the dinner table.
Key Ingredients & Substitutions
Beef Tenderloin: This is the star of the dish. Choose center-cut filet mignon for a tender, even cook. If you can’t find it, a beef sirloin roast can work but won’t be as tender.
Mushrooms: Cremini or button mushrooms are best for the duxelles because they have good flavor and moisture content. For a richer taste, try mixing in some shiitake or porcini.
Prosciutto: It adds saltiness and helps keep everything together. If you want a milder option, thin slices of ham or even pancetta can be used.
Puff Pastry: Store-bought puff pastry saves time and works well. If you prefer homemade, it adds a lovely buttery touch but requires more skill and time.
Dijon Mustard: This enhances depth of flavor on the beef’s surface. If you don’t have Dijon, a mild mustard or even horseradish can add a nice edge.
How Do I Get the Mushroom Duxelles Just Right Without It Being Watery?
The key to perfect duxelles is cooking out the moisture slowly so it becomes a thick paste. Here’s how I do it:
- Chop mushrooms finely or pulse in a food processor for uniform texture.
- Sauté shallots and garlic first for sweetness and aroma.
- Add mushrooms with thyme, salt, and pepper, then cook over medium heat.
- Cook slowly, stirring often, letting the mushrooms release their water and then evaporate it.
- If it seems too dry, add a splash of white wine or Madeira then cook off the liquid fully.
- Cool completely before assembling to avoid soggy pastry later.
Patience here makes a huge difference—it brings out earthy flavors and keeps your pastry crisp.
Equipment You’ll Need
- Large skillet – perfect for searing the beef evenly and cooking the mushroom duxelles.
- Sharp knife – helps you trim the beef and create clean cuts for the puff pastry wrapping.
- Plastic wrap – makes rolling the prosciutto and mushroom mixture around the beef much easier and tidy.
- Baking sheet lined with parchment paper – prevents the pastry from sticking and catches drips.
- Instant-read thermometer – ensures the beef is cooked to your desired doneness without guesswork.
Flavor Variations & Add-Ins
- Swap beef tenderloin for pork tenderloin for a budget-friendly yet tender twist.
- Add a layer of pate or foie gras inside for a richer, more traditional flavor.
- Mix finely chopped chestnuts into the mushroom duxelles for added texture and sweetness.
- Season the duxelles with fresh rosemary or tarragon instead of thyme for a different herbal note.
How to Make Beef Wellington
Ingredients You’ll Need:
Main:
- 1 (2 to 2.5 lb) beef tenderloin center-cut (filet mignon), trimmed
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 3 tbsp Dijon mustard
Mushroom Duxelles:
- 1 lb cremini or button mushrooms, finely chopped
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 2 shallots, minced
- 2 sprigs fresh thyme, leaves only
- Optional: 1/4 cup dry white wine or Madeira
- Optional: 2 tbsp finely chopped parsley
Assembly & Wrapping:
- 6 to 8 slices prosciutto
- 1 sheet puff pastry (thawed if frozen)
- 1 egg, beaten (for egg wash)
- Fresh thyme sprigs (for garnish)
Time Needed
You’ll spend about 20 minutes prepping and searing the beef and mushrooms, plus 15 to 30 minutes chilling time after wrapping the beef with the prosciutto and mushrooms. Baking takes another 25 to 30 minutes. Plan for a total of about 1.5 hours including resting time—perfect for a special meal!
Step-by-Step Instructions:
1. Sear and Prepare the Beef:
Season your beef generously with salt and pepper. Heat olive oil in a large skillet on high until it just starts to smoke. Brown the beef on all sides, about 2-3 minutes per side, to seal in juices. Take it off the heat and let it cool a bit. Then brush the whole beef with Dijon mustard for a tasty layer under the pastry.
2. Make the Mushroom Duxelles:
In the same skillet, melt butter and sauté shallots and garlic until soft and clear. Add the finely chopped mushrooms, thyme leaves, salt, and pepper. Cook over medium heat, stirring regularly, until the mushrooms release their water and it evaporates, leaving a thick mushroom paste—about 10-15 minutes. If you’d like, splash in some white wine or Madeira and cook off the liquid for extra flavor. Remove from heat and stir in parsley if using. Let it cool completely.
3. Assemble with Prosciutto and Duxelles:
Lay strips of prosciutto on a large piece of plastic wrap to form a rectangle that will wrap the beef. Spread the cooled mushroom mixture evenly over the prosciutto. Place the beef tenderloin on top, and using the plastic wrap, roll it all into a tight package. Twist the ends of the wrap and pop it into the fridge for 15 to 30 minutes to firm up.
4. Wrap Beef in Puff Pastry:
Preheat your oven to 400°F (200°C). Roll out the puff pastry thinly on a floured surface, big enough to encase your beef package. Take the prosciutto-wrapped beef from the fridge and set it in the center of the pastry. Fold the pastry up and around the beef, trimming any excess and sealing the edges tightly so no juices escape. Place it seam-side down on a parchment-lined baking sheet.
5. Add Egg Wash and Decorate:
Brush the entire puff pastry with beaten egg for a golden brown finish. Use the back of a sharp knife to create an elegant pattern on the pastry without cutting through it. For best results, chill this wrapped package for about 15 minutes before baking.
6. Bake and Rest:
Bake in your preheated oven until the pastry is beautifully golden and cooked through, about 25-30 minutes. Check doneness by inserting a meat thermometer into the center — 125°F (52°C) is medium-rare. Slightly cook longer if you prefer more done. Once done, remove from oven and allow to rest for 10 minutes to let the juices settle.
7. Serve and Enjoy!
Slice your Beef Wellington to reveal the gorgeous pink beef wrapped in savory mushroom and crispy pastry. Garnish with fresh thyme sprigs and serve with your favorite pan sauce or gravy for a rich and unforgettable meal.
Can I Use Frozen Puff Pastry for Beef Wellington?
Yes, frozen puff pastry works great! Just be sure to thaw it fully in the fridge before using to prevent tearing and ensure even baking.
How Do I Store Leftover Beef Wellington?
Wrap leftovers tightly in foil or store in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at a low temperature to keep the pastry crisp.
Can I Make Beef Wellington Ahead of Time?
Absolutely! You can assemble the Wellington and refrigerate it overnight before baking. Just bring it back to room temperature for 30 minutes before baking to ensure even cooking.
What’s the Best Way to Check for Doneness?
Use an instant-read thermometer inserted into the center of the beef. Aim for 125°F (52°C) for medium-rare; adjust time if you prefer it more or less done.
