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Master the art of Beef Wellington with this easy, foolproof recipe. Perfect for any occasion, it’s elegant, flavorful, and simpler than you think!
Beef Wellington turns any meal into a celebration with tender beef, savory mushrooms, and flaky puff pastry. The first time I made it, I was both excited and a little intimidated—it seemed like a recipe only professional chefs could tackle. But trust me, it’s easier than it looks! Don’t be intimidated by the number of steps in the recipe. It’s not difficult, but it will be a labor of love! Let me walk you through it, step by step, so you can impress your guests (and yourself) with this timeless classic.
Why This Recipe Works
- This Beef Wellington recipe combines tender, juicy beef fillet with a savory mushroom duxelles, perfectly balanced with the salty richness of prosciutto.
- The golden, flaky puff pastry encases all the layers, providing a delightful crunch that complements the soft, flavorful interior.
- Each bite delivers a harmonious blend of earthy mushrooms, tangy Dijon mustard, and buttery pastry, making this dish as impressive in taste as it is in presentation.
Ingredient Notes
- Beef Fillet
- Best Choice: Choose a center-cut beef tenderloin for even cooking and a melt-in-your-mouth texture.
- Substitutions: Filet mignon or pork tenderloin for a budget-friendly twist.
- Where to Find: Check the butcher counter or premium meat section.
- Mushrooms
- Best Choice: A mix of chestnut mushrooms and wild varieties for a robust flavor.
- Substitutions: Button mushrooms work in a pinch.
- Where to Find: Fresh mushrooms in the produce aisle or specialty food section for wild options.
- Puff Pastry
- Best Choice: Pre-rolled, all-butter puff pastry for maximum flakiness.
- Substitutions: Homemade pastry if you’re up for a challenge.
- Where to Find: Frozen section, near pie crusts and phyllo dough.
How to Buy the Best Beef Fillet
For this dish, splurge on quality beef tenderloin. Check your local butcher or specialty meat counter for a center-cut portion with uniform thickness. Avoid pre-cut steaks, as they won’t work for the even wrapping required in Beef Wellington.
Recipe Shortcuts
- Use store-bought puff pastry instead of homemade to save time.
- Opt for pre-chopped mushrooms or a food processor for the duxelles.
- Assemble the Wellington the night before and refrigerate for stress-free baking.
Step By Step Instructions
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
Pat the beef dry and season with salt and pepper. Sear in 2 tbsp olive oil over high heat for about 60 seconds per side. Let cool and brush with 1 tbsp Dijon mustard.
Combine breadcrumbs, oats, spices, and Parmesan in a bowl and set aside.
Make the Mushroom Duxelles: Cook 1 lb finely chopped mushrooms, 2 minced garlic cloves, and thyme leaves in a dry pan over medium heat until all moisture evaporates. Stir in 2 tbsp parsley and cool.
Assemble the Layers: Lay out plastic wrap, overlap 6 slices of prosciutto, and spread the mushroom mixture evenly.
Place the beef on top and roll tightly using the wrap. Chill in the refrigerator for a minimum of 30 minutes or up to 8 hours.
Wrap in Pastry: Roll out 1 sheet puff pastry. Remove the plastic wrap from the beef, place it on the pastry, and wrap tightly. Seal edges with egg wash and chill for another 15 minutes.
Place chilled beef on the pastry, brush edges with egg wash, drape the larger pastry over, seal the edges, decorate, and chill again.
Brush the Wellington with egg wash and bake at 400°F (200°C) for 20–30 minutes, depending on preferred doneness (see the cooking guide below for more information).
Let the Wellington rest for 10 minutes before slicing and serving.
Cooking Guide For Beef Wellington
If you’re aiming for a medium-rare center, bake the Wellington until it hits 105ºF. It might seem low, but don’t worry—it’ll keep cooking as it rests. The puff pastry traps the heat, so by the time you’re ready to slice, it’ll hit that perfect medium-rare sweet spot of 125 to 130ºF.
Other Cooking Temperatures:
- Rare: Cook the Wellington until the internal temperature reaches 95–100°F (35–38°C). After resting, the temperature will rise to 115–120°F (46–49°C), giving you a cool, red center.
- Medium-Rare: Cook to 105°F (40.5°C). After resting, the carryover cooking will bring the internal temperature to 125–130°F (51–54.5°C), resulting in a warm, red center.
- Medium: Cook to 120°F (49°C). During resting, the temperature will rise to 135–140°F (57–60°C), giving the beef a pink, warm center.
Erren’s Top Tips
- Score the puff pastry for extra flair and even baking.
- Chill the beef after every wrapping stage to maintain its shape.
- Cook the mushroom mixture until completely dry to prevent a soggy pastry.
- Use a meat thermometer to ensure your beef reaches 125°F (52°C) for medium-rare.
Storage & Freezing Instructions ❄
Storage: Wrap leftovers in foil and refrigerate for up to 3 days.
Freezing: Assemble but don’t bake. Wrap tightly in plastic and freeze for up to 3 months. Bake directly from frozen, adding 20–30 minutes to the baking time or until your desired doneness (see the cooking guide above for information).
The Perfect Pairings
Beef Wellington pairs beautifully with potatoes, whether you choose creamy mashed potatoes, golden roasted potatoes, or elegant duchess potatoes. These sides add the perfect touch of sophistication to this classic dish.
You can also pair it with oven-roasted vegetables such as broccoli, brussels sprouts, or roasted carrots.
Rate This Recipe
Recipe
Beef Wellington
Ingredients
Beef
- 36 oz center-cut beef tenderloin ((2.25 lbs))
- Salt and freshly ground black pepper
- 2 tbsp grapeseed oil (or another high-heat oil)
- 1 tbsp Dijon mustard
Mushroom Duxelles
- 3 tbsp olive oil (divided)
- 9 oz brown mushrooms (finely chopped (include wild mushrooms if desired))
- 2 tbsp 1 oz butter
- 1 tsp fresh thyme (chopped)
- 1 clove garlic (minced)
- 1 tbsp fresh parsley (chopped)
- 12 slices prosciutto
Breadcrumb Barrier
- ½ cup breadcrumbs
- 2 tbsp rolled oats
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tsp dried parsley
- 1 tbsp grated Parmesan cheese (optional)
Pastry Layer
- 1 lb puff pastry (thawed if frozen)
- All-purpose flour (for dusting)
- 2 egg yolks (beaten with 1 tsp water)
Instructions
Step 1: Prepare the Beef Fillet
- Generously season the beef with salt and pepper on all sides, pressing the seasoning in as you shape it into an even cylinder with your hands.
- Heat a cast-iron skillet over medium-high heat, then add the oil.
- Sear the beef fillet for 1 minute on each side until it’s browned evenly.
- Place the beef on a sheet pan and pour any pan juices over it. While it’s still hot, brush the fillet with 1 tablespoon of Dijon mustard to coat it, then let it cool.
Step 2: Make the Mushroom Duxelles
- Chop the mushrooms finely, or use a food processor if you prefer—just be careful not to overprocess them into a paste.
- Warm 2 tablespoons of olive oil and a generous pat of butter in a large pan over medium heat, letting the aromas fill your kitchen as they melt together.
- Add the chopped mushrooms, thyme, garlic, and parsley. Cook for 10 minutes, stirring often, until the mushrooms are soft, fragrant, and most of their moisture is gone.
- Season the mushroom mixture with salt and pepper, then let it cool.
Step 3: Prepare the Breadcrumb Mixture
- In a small bowl, mix the breadcrumbs, rolled oats, salt, black pepper, garlic powder, dried parsley, and Parmesan cheese (if using).
- Stir until everything is well combined.
Step 4: Wrap the Beef in Prosciutto with Breadcrumb Layer
- Lay two pieces of plastic wrap on a large cutting board, overlapping slightly to create a stable base.
- Arrange the prosciutto slices on top, ensuring they overlap slightly to form a neat double row.
- Evenly spread half of the cooled mushroom duxelles over the prosciutto, ensuring full coverage.
- Sprinkle a thin, even layer of the breadcrumb mixture over the mushrooms to add texture.
- Carefully place the beef fillet on top, then coat it with the remaining mushroom mixture and finish with a final layer of breadcrumbs. Proceed to wrap the layers tightly and neatly.
Step 5: Roll the Beef in Prosciutto
- Use plastic wrap to tightly roll the prosciutto around the beef, mushrooms, and breadcrumbs, forming a compact, sausage-like shape.
- Twist the ends of the plastic wrap to secure it, then refrigerate the wrapped beef to help it keep its shape while you prepare the pastry.
Step 6: Prepare the Puff Pastry
- Lightly dust your work surface with flour to prepare for rolling.
- Roll out one-third of the puff pastry into a strip approximately 7 x 12 inches and place it carefully on a parchment-lined baking sheet.
- Next, take the remaining pastry and roll it into a larger rectangle, about 11 x 14 inches, ensuring it is evenly shaped and ready for use.
Step 7: Assemble the Beef Wellington
- Remove the chilled beef fillet from its plastic wrap and place it in the center of the smaller puff pastry strip.
- Brush the edges of the pastry and the beef fillet with egg wash (made by mixing 2 egg yolks with 1 teaspoon of water).
- Lay the larger pastry sheet over the beef and press down around the edges to seal it tightly.
Step 8: Trim and Decorate
- Trim the edges of the pastry, leaving a 1½-inch border. Use the back of a fork or the handle of a spoon to press and seal the edges firmly.
- Evenly brush the entire surface of the pastry with a layer of egg wash.
- Using the back of a knife, gently score diagonal lines across the top for decoration, ensuring not to cut through the pastry.
Step 9: Chill and Preheat
- Chill the prepared Wellington for at least 30 minutes, or up to 24 hours.
- Once ready to bake, preheat the oven to 400°F.
Step 10: Bake the Wellington
- Apply a final layer of egg wash to the Wellington.
- Bake for 20-25 minutes for medium-rare, or approximately 30 minutes for medium, until the pastry is golden brown and crisp.
- Allow the Wellington to rest for 10 minutes before slicing and serving.
Tips
When cooking beef Wellington, achieving the desired doneness requires careful temperature management. The “cook to” temperatures are intentionally set lower than the final target because of carryover cooking—residual heat that continues to cook the beef while it rests. Resting for about 10–15 minutes is essential to allow the juices to redistribute and ensure the meat reaches its final, stable temperature. Always use a meat thermometer to check the internal temperature at the thickest part of the beef for precision and consistency.
Here’s a guide for cooking beef Wellington to rare, medium-rare, and medium, including the temperatures to cook to and rest to, along with an explanation:
- Rare: Cook the Wellington until the internal temperature reaches 95–100°F (35–38°C). After resting, the temperature will rise to 115–120°F (46–49°C), giving you a cool, red center.
- Medium-Rare: Cook to 105°F (40.5°C). After resting, the carryover cooking will bring the internal temperature to 125–130°F (51–54.5°C), resulting in a warm, red center.
- Medium: Cook to 120°F (49°C). During resting, the temperature will rise to 135–140°F (57–60°C), giving the beef a pink, warm center.
- Score the puff pastry for extra flair and even baking.
- Chill the wrapped beef thoroughly to maintain its shape during baking.
- Always use a meat thermometer to avoid overcooking.
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