Beef Wellington

5 from 2 votes

With my clear, concise, and simple to follow instructions, a luxurious Beef Wellington is much easier to make than you think!

Prep Time40

Cook Time40

Total Time1 20

Course: Dinner, Main Course

Cuisine: English

Keyword: beef wellington, beef wellington recipe, filet wellington, steak wellington

Servings:

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
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