Few dishes say “celebration” quite like Beef Wellington. Wrapped in flaky golden pastry, filled with tender beef tenderloin and a savory mushroom duxelles, it’s a showstopper centerpiece that impresses every time. Whether it’s Christmas dinner, a special occasion, or a cozy Sunday feast, this recipe turns simple ingredients into something extraordinary.
Don’t be intimidated — my Best Beef Wellington Recipe walks you through every step, from searing the beef to wrapping it perfectly in puff pastry. You’ll end up with buttery layers, juicy steak, and a flavor combination that’s pure magic.
If you’ve ever wanted to master this British classic, this is your guide. Let’s make your kitchen smell like a five-star restaurant this holiday season.
Table of Contents
Why You’ll Love This Beef Wellington
- Restaurant-quality results at home: Perfectly cooked beef with buttery pastry and rich mushroom filling.
- Surprisingly approachable: Simple steps, no fancy equipment — just patience and good ingredients.
- Make-ahead friendly: Assemble ahead of time, chill, and bake just before serving.
- Holiday perfection: Ideal for Christmas, Thanksgiving, or anniversary dinners.
- Elegant comfort food: A classic British recipe that feels indulgent yet homely.
This recipe takes everything wonderful about a perfectly seared steak and wraps it in golden pastry perfection — the result? Pure, unforgettable flavor.
Ingredients
For the Beef Wellington:
- 2 lb beef tenderloin (center-cut), trimmed
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 lb cremini or button mushrooms, finely chopped
- 1 small shallot, minced
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 4 oz prosciutto (about 8 slices)
- 1 sheet puff pastry (thawed if frozen)
- 1 egg, beaten (for egg wash)
- 1 tsp salt
- ½ tsp black pepper
Optional Sauce:
- 1 cup beef broth
- ½ cup red wine
- 1 tsp Dijon mustard
- 1 tbsp butter
Step-by-Step Instructions
1. Prepare the beef:
Pat the tenderloin dry with paper towels. Season all sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear beef 1–2 minutes per side until browned. Set aside to cool slightly, then brush all over with Dijon mustard.
2. Make the mushroom duxelles:
In the same pan, melt butter. Add minced shallot and garlic; sauté 1 minute. Add chopped mushrooms and cook over medium heat 10–12 minutes until all moisture evaporates. Season lightly and let cool.
3. Wrap in prosciutto:
Lay plastic wrap on a surface. Arrange prosciutto slices in overlapping rows. Spread mushroom mixture evenly over prosciutto. Place the beef in the center and roll tightly using the plastic wrap, sealing the ends. Chill for at least 30 minutes.
4. Wrap in puff pastry:
On a lightly floured surface, roll out puff pastry large enough to fully encase the beef. Unwrap beef from plastic and place it in the center. Brush edges with egg wash, fold pastry over, and seal. Trim excess pastry. Brush the entire surface with egg wash and score lightly for decoration. Chill again for 15–20 minutes.
5. Bake:
Preheat oven to 425°F (220°C). Place Wellington seam-side down on a parchment-lined baking sheet. Bake 25–30 minutes, or until pastry is golden and beef registers 125°F for medium-rare. Rest 10 minutes before slicing.
6. Optional Sauce:
Simmer beef broth, red wine, and Dijon in a small pan until reduced by half. Whisk in butter for a glossy finish. Serve drizzled over slices.
How to Serve Beef Wellington
This dish is the star of any special dinner, so pair it with sides that complement its richness without overpowering it.
For an elegant presentation, slice the Wellington into 1-inch medallions and arrange on a platter with fresh herbs. Drizzle with the red wine sauce or jus and sprinkle with sea salt for that final touch.
Classic accompaniments include roasted potatoes, buttered green beans, or creamy mashed potatoes. A crisp green salad with a tangy vinaigrette balances the richness perfectly.
For holiday dinners, serve with roasted root vegetables or a simple glazed carrot side. And for dessert? Keep it simple but festive — learn more about sweet finishes like No-Bake Salted Caramel Cookies or Strawberry Crunch Cookies.
Hosting a full holiday spread? Pair this Wellington with your favorite sparkling wine and a cozy dessert tray. It’s elegant enough for Christmas but comforting enough for a quiet Sunday dinner at home.
How to Store Beef Wellington
Refrigerator:
Store leftovers wrapped tightly in foil or plastic wrap for up to 3 days. Reheat in a 350°F oven for 10–15 minutes until warmed through. Avoid microwaving, which can make the pastry soggy.
Freezer:
To freeze, wrap unbaked Wellington tightly in plastic and foil. Freeze up to 3 months. When ready to cook, bake directly from frozen, adding 10 extra minutes of baking time.
Make-ahead tip:
You can assemble the Wellington up to 24 hours in advance, refrigerate it, and bake right before serving. It’s the perfect plan-ahead holiday centerpiece.
Discover more make-ahead feasts like our Christmas Stuffed Beef Tenderloin — a festive favorite with similar flavors and easy prep.
Tips to Make the Best Beef Wellington
- Sear the beef properly. A deep crust locks in juices and flavor.
- Dry the mushrooms well. Cook out all moisture to prevent soggy pastry.
- Use chilled components. Cold beef and duxelles make wrapping easier.
- Don’t skip the prosciutto. It creates a barrier that keeps the pastry crisp.
- Seal pastry tightly. Any gaps can let juices leak out.
- Rest before slicing. This ensures clean, even slices.
- Decorate with pastry scraps. For a festive touch, cut small stars or leaves and press on top.
- Check doneness with a thermometer. Medium-rare is 125°F internal.
- Let pastry rest before baking. Chilling helps it puff beautifully.
- Serve immediately. Wellington shines fresh from the oven when the pastry is still flaky.
Variations of Beef Wellington
- Mini Beef Wellingtons: Make individual portions using 4 oz beef medallions — perfect for dinner parties.
- Mushroom-Free: Replace duxelles with caramelized onions and spinach for a different flavor.
- Cheesy Wellington: Add a layer of blue cheese or Boursin for tangy creaminess.
- Crescent Roll Wellington: Use crescent roll dough instead of puff pastry for a quicker, budget-friendly version.
- Vegetarian Wellington: Swap beef for a large roasted portobello cap or a seasoned lentil loaf.
- Thanksgiving Twist: Wrap turkey tenderloin instead of beef and serve with gravy.
- Christmas Special: Add a layer of cranberry chutney for a festive flavor surprise.
Each version keeps that signature buttery crust and tender center but lets you tailor it to your occasion.
FAQs
1. Can I make Beef Wellington ahead of time?
Yes! Assemble up to 24 hours in advance, keep refrigerated, and bake right before serving.
2. Can I use a different cut of beef?
Tenderloin is best for tenderness, but you can use sirloin or filet mignon for smaller versions.
3. How do I prevent soggy pastry?
Cool the beef and cook the mushrooms until completely dry before wrapping.
4. Can I make it without prosciutto?
Yes, but brush the pastry with egg white inside for a moisture barrier.
5. What wine pairs best?
A bold red like Cabernet Sauvignon or Syrah complements the richness perfectly.
Final Thoughts
This Best Beef Wellington Recipe brings together everything you love about special-occasion cooking — a tender center, rich flavor, and flaky, buttery pastry that feels luxurious but approachable.
It’s a timeless British classic that never fails to impress, whether you’re serving it for Christmas dinner, Thanksgiving, or a cozy weekend celebration. Once you’ve made it from scratch, you’ll see why it’s worth every delicious step.
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Best Beef Wellington Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
Description
Perfectly seared beef tenderloin wrapped in mushroom duxelles, prosciutto, and golden puff pastry. A stunning centerpiece for holidays or special dinners.
Ingredients
- 2 lb beef tenderloin (center-cut), trimmed
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 lb mushrooms, finely chopped
- 1 small shallot, minced
- 2 cloves garlic, minced
- 2 tbsp butter
- 4 oz prosciutto (about 8 slices)
- 1 sheet puff pastry, thawed
- 1 egg, beaten
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
1. Pat beef dry and season with salt and pepper. Sear on all sides 1–2 minutes until browned. Brush with Dijon mustard and cool slightly.
2. In the same pan, sauté shallot and garlic in butter. Add mushrooms and cook until all moisture evaporates. Cool completely.
3. Lay plastic wrap on counter. Arrange prosciutto slices in a rectangle and spread mushroom mixture evenly over them.
4. Place beef in the center and roll tightly using plastic wrap. Chill 30 minutes.
5. Roll out puff pastry on a floured surface. Unwrap beef and place in center. Brush edges with egg wash and seal tightly. Trim excess pastry and brush top with egg wash.
6. Chill 15–20 minutes. Bake at 425°F (220°C) for 25–30 minutes until golden and internal temperature reaches 125°F for medium-rare.
7. Rest 10 minutes before slicing. Serve with red wine sauce or jus.
Notes
Cook mushrooms thoroughly to remove moisture.
Chill between wrapping stages for neat layers and crisp pastry.
Use a thermometer for perfect doneness (125°F for medium-rare).
Can be assembled a day ahead and baked before serving.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 2g
- Sodium: 950mg
- Fat: 43g
- Saturated Fat: 18g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 135mg