Imagine presenting the showstopper of all dinners: Beef Wellington. This classic dish is stunning to behold, featuring perfectly cooked tenderloin hugged by a savory mushroom duxelles and prosciutto, all bundled inside golden puff pastry. Whether you’re celebrating a holiday, impressing a dinner guest, or simply looking to create a memory around the table, Beef Wellington delivers unbeatable flavor and drama in every slice.
Ingredients You’ll Need
Every ingredient for Beef Wellington is carefully chosen for its ability to build layers of flavor, texture, and sheer delight. By focusing on simple, quality components, you’ll create a dish that tastes as spectacular as it looks. Here’s what you’ll need and why each is irreplaceable:
- Beef Tenderloin: The star of this show, center-cut for even thickness and ultimate tenderness.
- Olive Oil: Essential for achieving a rich, caramelized sear on the beef, locking in juices.
- Salt and Pepper: Never underestimate good seasoning—these basics enhance every element.
- Dijon Mustard: Brushed onto the beef for tang and depth, it brightens the rich filling.
- Cremini or Button Mushrooms: Chopped finely to make the classic, umami-packed duxelles.
- Unsalted Butter: Adds richness and helps the mushrooms brown beautifully.
- Garlic: Brings a gentle aromatic kick to the mushroom layer.
- Fresh Thyme Leaves: Contributes herbal notes that lift the earthiness of the mushrooms.
- Prosciutto: Acts as a flavorful, salty barrier that keeps the pastry from getting soggy.
- Puff Pastry: Wraps the Wellington in buttery, flaky perfection.
- Egg (for egg wash): Whisked and brushed on as the “paint” for that shiny golden crust.
- Flour (for dusting): Prevents sticking when rolling out your pastry.
How to Make Beef Wellington
Step 1: Sear the Beef
Start by giving your beef tenderloin lots of love, seasoning it all over with salt and pepper. Heat olive oil in a skillet until it’s shimmering hot, then sear the beef on every side—about two to three minutes per side is perfect. This step locks in juices and ensures that dramatic, mouthwatering flavor. Once browned, transfer it to a plate, brush it with Dijon mustard, and let it cool completely. Patience here pays off, so don’t rush this part.
Step 2: Make the Mushroom Duxelles
While your beef is cooling, it’s time for the magical mushroom mixture. Add butter to the same skillet, letting it melt before tossing in your finely chopped mushrooms. Stir in minced garlic and fresh thyme. Cook this mixture on medium until all the moisture cooks off and you’re left with a fragrant, almost paste-like consistency—usually about 10–15 minutes. Let the duxelles cool before you use them, as warmth can make your pastry soggy later.
Step 3: Wrap the Beef in Prosciutto and Mushrooms
Lay a wide piece of plastic wrap on your counter and arrange the prosciutto slices in a slightly overlapping rectangle. Spread that glorious mushroom duxelles evenly over the prosciutto. Next, place the cooled beef on top and, using the plastic wrap, roll everything up tightly into a neat log. This not only layers flavors but also holds everything together during baking. Pop the log in the fridge for a solid 30-minute chill.
Step 4: Encase in Puff Pastry
Lightly flour your working surface, then roll out your puff pastry to a rectangle big enough to fully cover the beef. Unwrap the chilled beef from its plastic cocoon and place it in the center of the pastry. Fold the pastry over the beef, sealing the edges well. Brush the whole package with beaten egg—don’t forget the corners! Chill it again in the fridge for 15 minutes to set the shape and keep the pastry cold (which helps it puff up later).
Step 5: Bake the Beef Wellington
Preheat your oven to 400°F (200°C). Place your wrapped Wellington (seam side down) on a baking sheet—if possible, use a preheated tray or wire rack for the crispiest bottom. Brush one more layer of egg wash over the top, then score it gently with a knife to create those beautiful lines or patterns. Slide it into the oven and bake for 35–40 minutes, or until the pastry is gloriously golden and the internal temperature reaches 125°F for medium-rare. Once baked, let it rest for ten minutes so every slice is picture-perfect.
How to Serve Beef Wellington
Garnishes
For the final flourish, top each serving with a generous sprinkle of flaky sea salt, a few sprigs of fresh thyme, or even a splash of good-quality olive oil. These simple touches add extra color and a hint of luxury to every plate, making the Beef Wellington really sparkle as a centerpiece.
Side Dishes
Beef Wellington pairs beautifully with classic sides like creamy mashed potatoes or roasted root vegetables. If you’d like something lighter, serve it alongside crisp green beans or a peppery arugula salad to balance the richness. Whatever you choose, keep sides simple and let the Wellington be the star of your table.
Creative Ways to Present
Slicing the Beef Wellington at the table always earns a few delighted gasps, so consider serving it whole on a large wooden board or a pretty platter. For a special spin, try mini individual Wellingtons for dinner parties, or present with a drizzle of red wine reduction for added elegance. Let your creativity shine—this dish is an entertainer’s dream!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Beef Wellington tightly in plastic wrap or foil and store it in the refrigerator. It’s best enjoyed within two to three days, as the pastry will start to soften over time, but the flavor remains absolutely delicious.
Freezing
If you want to prepare ahead, you can freeze an assembled (but unbaked) Beef Wellington. Wrap it tightly to avoid freezer burn, and when you’re ready to enjoy, bake from frozen—just add an extra 10–15 minutes to the baking time. Baked leftovers can also be frozen, but the pastry may lose a touch of its signature crispness.
Reheating
To reheat, place chilled or thawed Beef Wellington in a preheated 350°F (175°C) oven for about 15–20 minutes, until warmed through. Avoid microwaving, which can make the pastry soggy. For the very best texture, use an oven or toaster oven to keep it crisp and lovely.
FAQs
Can I make Beef Wellington ahead of time?
Yes! You can assemble the Beef Wellington up to the puff pastry-wrapped stage and keep it chilled in the fridge for up to 24 hours. Just bake it right before serving for the freshest, most impressive result.
What cut of beef is best for Beef Wellington?
A center-cut beef tenderloin (also called filet mignon) is ideal. It’s evenly shaped, tender, and cooks beautifully inside the pastry, making every slice perfectly portioned.
Can I substitute the mushrooms or prosciutto?
If mushrooms aren’t your favorite, try a mixture of finely chopped spinach and shallots. For a prosciutto alternative, use thin slices of smoked ham—just make sure whatever you use keeps moisture away from the pastry.
How do I know when my Beef Wellington is done?
Check the internal temperature with a reliable meat thermometer: 125°F for medium-rare, 135°F for medium. The pastry should be deeply golden and crisp when done.
What’s the best way to slice Beef Wellington?
Let it rest for at least ten minutes before slicing. Use a sharp, serrated knife and gentle sawing motions to avoid squishing that glorious pastry and keeping the filling intact.
Final Thoughts
There’s nothing quite like the magic of making Beef Wellington at home. Whether you’re a seasoned home cook or trying it for the first time, this dish combines artistry and indulgence in a way that guarantees applause. Gather your ingredients, have fun in the kitchen, and get ready for a meal that turns any evening into an unforgettable celebration!
