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Wow yourself and your family with an incredible Beef Wellington dinner - it's more simple than you think! With my Beef Wellington Recipe, you'll cook up the perfect holiday or special occasion dinner easily. Complete with fluffy puff pastry and mushroom duxelles, everyone at the table will clean their plates!
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Wellington Steak
Some dinners are so incredible, you remember them for years to come. For me, that dinner was the first time I ever served up the perfect Beef Wellington! After spending years intimidated by the challenge, I could hardly believe how perfectly it turned out.
The secret is all in making every step simple and easy. I've specially constructed this beef Wellington recipe to be super easy to follow and simple every step of the way, so even a beginner can make it.
And trust me- take one bite, and you'll see how worth it every step is! Steak Wellington is tender, flavorful, and full of unique flavors and textures worth every moment of prep time. Make it once, and you'll be planning the next one before dinner is done!
What is Beef Wellington?
A famous English dish with a long and storied history, Beef Wellington is typically made from beef tenderloin that has been seared, then wrapped in prosciutto, sauteed mushrooms, and puff pastry. The wrapped steak is then baked and served with a red wine sauce.
Well known as a complex dish with many steps, Beef Wellington is a beloved treat perfect for special occasions and a sure way to wow everyone at the table!
Beef Wellington Ingredients
Beef Wellington
- Beef tenderloin or Filet mignon
- Prosciutto
- Dijon mustard
- Puff pastry
- Egg
- Olive oil
- Salt and pepper
- Mushroom Duxelles- see below
- Espagnole Sauce
Mushroom Duxelles
- Mushrooms
- Shallot
- Garlic
- Butter
- Salt and pepper
- Fresh parsley
For full ingredient measurements, scroll to the recipe card at the bottom of the page.
How to Make Beef Wellington
- Preheat the oven to 400°F. While it's heating, set out the beef tenderloin to come to room temperature and season generously with salt and pepper on all sides.
- Heat a cast iron skillet over high heat, then add a drizzle of olive oil. Pat the beef dry, then sear 2 minutes per side until browned.
- Remove the beef from the heat and let it rest. In the same skillet, melt the butter over medium heat, then add very finely sliced shallots and garlic. Saute until translucent, about 3 minutes.
- Add the mushrooms, salt, and pepper, then cook until the mushrooms release their liquid and it evaporates.
- Stir in the parsley and cook for an additional minute, then remove from the heat, and let cool.
- Once the beef and mushrooms have cooled completely, take a large piece of plastic wrap and lay out the prosciutto on top of it. Spread Dijon mustard evenly over top.
- Place the cooled beef tenderloin over top of the prosciutto, then spread a layer of the mushroom mixture on top.
- Using the plastic wrap, wrap the prosciutto and duxelles tightly around the beef, and repeat the process with the second layer of beef. (Note: this can be done the night before, and placed in the fridge until ready to cook.)
- Roll out the puff pastry dough on a lightly floured surface. Cut it into squares or rectangles large enough to wrap around each beef portion.
- Create an egg wash by beating an egg and mixing it with a little water.
- Remove the plastic, and wrap each piece of beef in the puff pastry. Brush the egg wash around the edges to help it seal. Place the pastry-wrapped beef on a lined baking sheet, seam side down.
- Brush the pastry with beaten egg wash, coating it well. This will also help seal the puff pastry even more!
- Bake in a preheated oven for 20-25 minutes, or until the pastry is golden brown and crisp, and the beef reads 135°F internally using a meat thermometer.
- Remove from the oven, and let rest a few minutes, then slice and serve with Espagnole sauce!
Filet Wellington Tips
- Beef wellingtons are famously complicated to make, so I highly suggest starting the process the night before! Having the beef seared and wrapped in mushrooms already will make the rest of the process much easier.
- Regular button or baby belle mushrooms will work great for this recipe, but feel free to make a blend of any mushrooms you love! If you're lucky enough to have access to morels, there's no better choice.
- Tenderloin and filet mignon are just different ways to slice the same type of beef cut, so both will work well.
- If making Espagnole Sauce, start it before the beef. It will take an hour to simmer and ideally can be finished up right as the beef comes out of the oven.
- Reheat leftovers gently in the oven or air fryer to keep that delicious crisp pastry.
Beef Wellington Mistakes
- Don't overcook the meat! Take it out of the oven when the internal temperature is at or just below 135°F for a perfect medium-rare temperature. Then let it rest 10 minutes to finish cooking and absorb all its juices.
- Keep the mushroom duxelles layer thin, and make sure to cook the moisture out of the mushrooms. Too thick a layer and the pastry will get soggy.
- Don't skip the prosciutto layer! This important layer helps guard the beef from releasing too many juices into the rest of the layers, so the beef stays juicy and the pastry stays crisp.
- Slice the Beef Wellington nice and thick, about 1" per slice. Too thin and it'll fall apart as you cut it.
- Don't skip searing the meat. Not only does the seared layer taste incredible and add a satisfying crisp, but it's necessary to keeping the juices inside the beef.
- Never skip letting the meat and ingredients cool. It's critical that the duxelles and beef are let cool after cooking, as combining them while they're still warm can cause a buildup of steam and liquid, ruining the texture of the dish. Be patient- it's worth it!
Beef Wellington FAQ
While famously thought of as hard to make, Beef Wellington comes together easily so long as you have clear steps and instructions! Make sure to follow the instructions carefully and never rush a step, and your Beef Wellington will come together beautifully.
Beef Wellington is earthy, rich, and buttery, combining the richest and leanest cut of steak with earthy mushrooms and flaky pastry. Typically served with a savory wine sauce, it's deeply flavorful and perfect as the centerpiece for a big dinner.
Beef Wellington combines one of the leanest and most prized cuts of beef with all the delicious luxury of crisp pastry and mushrooms, and the complex process of cooking it- as well as incredibly impressive appearance on the table- makes it one of those meals you know is meant for special occasions!
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📋 Recipe
Beef Wellington
Equipment
- pan
- Plastic wrap
Ingredients
Beef Wellington
- 2 6 ounce Beef tenderloin or 2 Filet Mignon
- 2 slices Prosciutto
- 2 Tablespoons Dijon mustard
- ½ package Puff pastry
- 1 Egg beaten
- Olive oil for searing
- Mushroom Duxelles recipe included
Mushroom Duxelles
- ½ cup Mushrooms
- 1 Shallot
- 1 clove Garlic
- 1 Tablespoon Butter
- 1 Tablespoon Parsley fresh
- Salt and pepper to taste
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
Instructions
- Preheat the oven to 400°F. While it's heating, set out the beef tenderloin to come to room temperature and season generously with salt and pepper on all sides. Heat a cast iron skillet over high heat, then add a drizzle of olive oil. Pat the beef dry, then sear 2 minutes per side until browned.2 6 ounce Beef tenderloin, Olive oil, Salt and pepper
- Remove the beef from the heat and let it rest. In the same skillet, melt the butter over medium heat, then add very finely sliced shallots and garlic. Saute until translucent, about 3 minutes. Add the mushrooms, salt, and pepper, then cook until the mushrooms release their liquid and it evaporates.½ cup Mushrooms, 1 Shallot, 1 clove Garlic, 1 Tablespoon Butter, Salt and pepper
- Stir in the parsley and cook for an additional minute, then remove from the heat, and let cool.1 Tablespoon Parsley
- Once the beef and mushrooms have cooled completely, take a sheet of plastic wrap and lay out the prosciutto on top of it. Spread 1 Tablespoon of Dijon mustard evenly over top.2 slices Prosciutto, 2 Tablespoons Dijon mustard
- Place the cooled beef tenderloin over top of the prosciutto, then spread a layer of the mushrooms on top.Mushroom Duxelles
- Using the plastic wrap, wrap the prosciutto and duxelles tightly around the beef, and repeat the process with the second layer of beef. (Note: this can be done the night before, and placed in the fridge until ready to cook.)
- Roll out the puff pastry on a lightly floured surface. Cut it into squares or rectangles large enough to wrap around each beef portion.½ package Puff pastry
- Remove the plastic, and wrap each piece of beef in the puff pastry, using an egg wash around the edges to help it seal. Place the pastry-wrapped beef on a lined baking sheet, seam side down.1 Egg
- Brush the pastry with beaten egg wash, coating it well. This will also help seal the puff pastry further.
- Bake in a preheated oven for 20-25 minutes, or until the pastry is golden brown and crisp, and the beef reads 135°F internally using a meat thermometer.
- Remove from the oven, and let rest a few minutes, then slice and serve with Espagnole sauce!
Notes
- Beef wellingtons are famously complicated to make, so I highly suggest starting the process the night before! Having the beef seared and wrapped in mushrooms already will make the rest of the process much easier.
- Regular button or baby belle mushrooms will work great for this recipe, but feel free to make a blend of any mushrooms you love! If you're lucky enough to have access to morels, there's no better choice.
- Tenderloin and filet mignon are just different ways to slice the same type of beef cut, so both will work well.
- If making Espagnole sauce, start it before the beef. It will take an hour to simmer and ideally can be finished up right as the beef comes out of the oven.
- Reheat leftovers in the oven or air fryer to keep that delicious crisp pastry.
Nutrition
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