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    Home » Recipes » Steak Recipes

    Beef Wellington

    Published: Dec 1, 2023 Modified: Dec 1, 2023 by Isabel Laessig

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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!

    sliced beef wellington with espagnole sauce poured over top
    Jump to:
    • Wellington Steak
    • What is Beef Wellington?
    • Beef Wellington Ingredients
    • How to Make Beef Wellington
    • Filet Wellington Tips
    • Beef Wellington Mistakes
    • Beef Wellington FAQ
    • Perfect Steak Recipes
    • 📌 Pin it for later!
    • 📋 Recipe
    • 💬 Reviews

    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!

    two beef wellingtons on a serving dish with extra thyme

    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.

    all the ingredients for beef wellington with labels

    How to Make Beef Wellington

    1. 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.
    2. 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.
      the steaks being seared on a cast iron pan
    3. 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.
    4. Add the mushrooms, salt, and pepper, then cook until the mushrooms release their liquid and it evaporates.
      fully cooked mushroom duxelles with no water remaining
    5. Stir in the parsley and cook for an additional minute, then remove from the heat, and let cool.
      browned mushrooms in a pan with added parsley
    6. 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.
      prosciutto laid out flat on plastic wrap with dijon mustard slathered on
    7. Place the cooled beef tenderloin over top of the prosciutto, then spread a layer of the mushroom mixture on top.
      the steak set on top of the mustard and prosciutto, topped with mushrooms
    8. 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.)
      the steaks wrapped in prosciutto using plastic wrap
    9. 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.
      puff pastry rolled out flat with the wrapped steaks set on top
    10. Create an egg wash by beating an egg and mixing it with a little water.
    11. 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.
      the steaks being wrapped in puff pastry and egg wash
    12. Brush the pastry with beaten egg wash, coating it well. This will also help seal the puff pastry even more!
      fully formed beef wellingtons on a baking tray with egg wash applied
    13. 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.
      baked and completed beef wellington on a serving dish
    14. Remove from the oven, and let rest a few minutes, then slice and serve with Espagnole sauce!
      sliced open beef wellington on a cutting board

    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!
    a dinner plate complete with beef wellington, mashed potatoes, and a salad

    Beef Wellington FAQ

    Is Beef Wellington hard to make?

    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.

    What does Beef Wellington taste like?

    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.

    What is so special about Beef Wellington?

    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!

    Perfect Steak Recipes

    • Grilled Filet Mignon
    • Smoked Wagyu Steak
    • Stuffed Flank Steak
    • Sous Vide Filet Mignon

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    📋 Recipe

    a dinner plate of beef wellington, salad, and mashed potatoes with butter
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    5 from 2 votes

    Beef Wellington

    With my clear, concise, and simple to follow instructions, a luxurious Beef Wellington is much easier to make than you think!
    Prep Time40 minutes mins
    Cook Time40 minutes mins
    Total Time1 hour hr 20 minutes mins
    Course: Dinner, Main Course
    Cuisine: English
    Keyword: beef wellington, beef wellington recipe, filet wellington, steak wellington
    Servings: 2
    Calories: 819kcal
    Author: Isabel Laessig

    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
      the steaks being seared on a cast iron pan
    • 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
      fully cooked mushroom duxelles with no water remaining
    • Stir in the parsley and cook for an additional minute, then remove from the heat, and let cool.
      1 Tablespoon Parsley
      browned mushrooms in a pan with added 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
      prosciutto laid out flat on plastic wrap with dijon mustard slathered on
    • Place the cooled beef tenderloin over top of the prosciutto, then spread a layer of the mushrooms on top.
      Mushroom Duxelles
      the steak set on top of the mustard and prosciutto, topped with mushrooms
    • 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.)
      the steaks wrapped in prosciutto using plastic wrap
    • 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
      puff pastry rolled out flat with the wrapped steaks set on top
    • 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
      the steaks being wrapped in puff pastry and egg wash
    • Brush the pastry with beaten egg wash, coating it well. This will also help seal the puff pastry further.
      fully formed beef wellingtons on a baking tray with egg wash applied
    • 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.
      baked and completed beef wellington on a serving dish
    • Remove from the oven, and let rest a few minutes, then slice and serve with Espagnole sauce!
      sliced open beef wellington on a cutting board

    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

    Serving: 1serving | Calories: 819kcal | Carbohydrates: 60g | Protein: 15g | Fat: 58g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 31g | Trans Fat: 0.3g | Cholesterol: 103mg | Sodium: 606mg | Potassium: 275mg | Fiber: 3g | Sugar: 2g | Vitamin A: 478IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 6mg
    • Author
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    Isabel Laessig
    Isabel Laessig
    Hi! I’m Isabel Laessig, also known as Family Foodie, creator of Sunday Supper Movement and author of the Boujee Steak Cookbook. Sunday Supper is my mission to bring family back around the dinner table. Join me in making family meal-time a tradition to celebrate!
    » About Me
    Isabel Laessig
    Latest posts by Isabel Laessig (see all)
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    About Isabel Laessig

    Hi! I’m Isabel Laessig, also known as Family Foodie, creator of Sunday Supper Movement and author of the Boujee Steak Cookbook. Sunday Supper is my mission to bring family back around the dinner table. Join me in making family meal-time a tradition to celebrate!
    » About Me

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    Hi! I’m Isabel Laessig, also known as Family Foodie. Welcome to my beef-obsessed recipe website!

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