Beef Wellington Recipe (2024)

Published December 18, 2023.This post may contain affiliate links. Please read my disclosure policy.

This classic beef Wellington recipe has roasted beef tenderloin encrusted in homemade puff pastry for the perfect meal for those elegant parties with friends and family. You will love the incredible flavors of this traditional dish.

We don’t eat beef that often these days, but occasionally, we do have a craving for some.If you want a great steak, try mySteak au PoivreorGrilled T-bone Steak.

Beef Wellington

Beef Wellington is a pan-roasted beef tenderloin wrapped in fois gras paté, or duxelles, and baked in puff pastry. It has evolved slightly and is now commonly brushed in mustard (Dijon or yellow) and wrapped in prosciutto in addition to the duxelles.

Duxelles is a classic French filling consisting of finely minced mushrooms that are then sweated in a pan in olive oil with diced shallots, garlic, and fresh thyme. It is also used in soups and sauces aside from this recipe.

Beef wellington should be simply sliced using a serrated knife to keep the puff pastry intact and serve it by the slice to your guests. In addition, it can be served with a simple brown sauce underneath the slices on a plate you are serving. The higher grade of beef you purchase the more fat and marbling will be on it rendering a better, juicier flavor.

There is no clear history of this classic dish, but many have attributed it to England or France.

Ingredients and Substitutions

• Beef – The classic cut of meat to use in this dish is a beef tenderloin, which can range in cost from $20 to $30 per pound, depending on the grade of beef you decide to purchase.Beef tenderloin is an extremely tender cut of meat with low-fat content.
• Mushrooms – I used a combination of button, cremini, shiitake, and oyster mushrooms. You can use 1 of these or any comb of the four. In addition, any mushrooms are good to use.
• Onions – You will need a shallot and garlic cloves. However, you can substitute the shallot with a red, white, or sweet onion.
• Fat – Olive or avocado oil is best to use.
• Wine – Any dry white wine such as chardonnay, pinot grigio, or sauvignon blanc will work well in this beef Wellington.
• Herbs – I use fresh thyme and parsley in the duxelles and for garnish. You can substitute the thyme with fresh rosemary or sage when cooking the beef. However, you can substitute the dry thyme in the duxelles with an equal amount of dry thyme.
• Mustard – Dijon or yellow mustard can be used.
• Pastry – You will need a sheet of puff pastry, which can be homemade or frozen, store-bought, and thawed.
• Ham – I use prosciutto ham to wrap around the beef tenderloin before encrusting it in the pastry. Other options are ham, speck, or serrano ham,
• Eggs – Large chilled or room temperature eggs must brush the puff pastry before baking to ensure it gets browned.

How to Make Beef Wellington

Add the mushrooms, shallots, and garlic to a food processor and pulse on high until the ingredients are about the size of rice.

Add olive oil to a large saute pan over low heat and add the mushroom mixture while frequently stirring.

Cook until the moisture in the mushrooms has evaporated or reduced.

Deglaze with wine and cook for 5-7 more minutes to evaporate and reduce the liquid.

Fold in herbs, salt, and pepper until combined, and then set aside on a plate to cool slightly.

Season the beef with salt and pepper.

Add the same mushroom pan back to the burner over medium-high heat and add olive oil until it smokes lightly.

Sear the beef until well browned on all sides.

Remove from the pan, generously brush it with the mustard on all sides, and let it rest on a plate.

Roll the puff pastry sheet and roll it out until it’s about 18” by 12”.

Overlap the prosciutto in the center of the puff pastry, then spread the mushroom mixture over the ham to cover it completely.

Put the tenderloin towards the bottom of the ham and mushroom mixture and roll it forward completely, encrusting the tenderloin.

Cut off the excess puff pastry from the sides and pinch the seams together.

Place on a sheet tray lined with parchment paper and rest in the refrigerator for 20 minutes.

Next, brush the puff pastry outside on all sides with the egg yolk and milk egg wash.

Score if it with the back side of your knife if desired to make a design and bake at 425° for 18-22 minutes or until a thermometer reads at 120° to 125° internally of the beef.

Remove from the oven at let it rest for 10 minutes before carefully slicing and serving it

Make-Ahead and Storage

Make-Ahead: This recipe is meant to be served as soon as it is done cooking.

How to Store: Cover it in the refrigerator for up to 3 days. It will freeze covered in plastic for up to 2 months. Thaw it in the refrigerator for 1 day before heating. It will lose a lot of moisture in the freezer, causing it to be dry and the puff pastry soggy.

How to Reheat: Caution that reheating beef will cause it to go up in temperature, which will overcook it. Place some slices of the beef Wellington in a pan with a lid and bake at 325° for 6 to 8 minutes or until hot.

More Beef Recipes

• Bone-in Ribeye Roast
• Beef Tenderloin Roast
• Steak Frites
• Boeuf Bourguignon
• Filet Mignon