Classic Beef Wellington

My sister once announced she was bringing her new boyfriend to Sunday dinner, and I panicked. I wanted something impressive but not fussy, something that said I know what I'm doing without actually requiring a culinary degree. Beef Wellington felt like a gamble, but the moment I sliced into that golden pastry and saw the perfectly pink beef inside, I knew I'd found my signature dish. It's become my go-to for every occasion that matters, and honestly, it's more forgiving than people think.

The first time I made this for my parents' anniversary, my dad actually got quiet, which never happens. He just kept looking at his plate, then at me, then back at his plate. My mom later told me he'd been talking about that dinner for weeks afterward, showing photos to anyone who'd listen. That's when I realized this dish doesn't just feed people, it creates moments they remember.

Ingredients

• Beef tenderloin (2 lb / 900 g): The star of the show, and worth spending a little extra for quality since it's front and center. Make sure it's well-trimmed so it cooks evenly, and let it come to room temperature before searing for the best crust.
• Cremini or button mushrooms (1 lb / 450 g): These become the duxelles, that earthy paste that keeps the beef moist and adds so much depth. Chop them finely, almost minced, so they cook down into a thick, spreadable mixture.
• Shallots (2, minced): They bring a subtle sweetness that balances the mushrooms without overpowering the beef. I once used onions in a pinch and it just wasn't the same.
• Garlic (2 cloves, minced): Just enough to add warmth without making the duxelles taste too pungent.
• Unsalted butter (2 tbsp): This helps the mushrooms release their moisture and creates a silky base for the duxelles.
• Fresh thyme (2 tbsp, chopped): The herbaceous note that ties everything together, and fresh really does make a difference here.
• Prosciutto (10 slices): Acts as a barrier to keep the pastry crisp and adds a beautiful salty layer. Lay them out slightly overlapping so there are no gaps.
• Dijon mustard (2 tbsp): Brushed on the beef for a subtle tang that cuts through the richness.
• Puff pastry (14 oz / 400 g): Store-bought is perfectly fine and saves you hours, just make sure it's fully thawed so it rolls out smoothly.
• Egg (1 large, beaten): The egg wash gives that glossy, golden finish that makes the pastry look like it came from a French bakery.
• Vegetable oil (2 tbsp): For searing the beef at high heat without burning.
• Salt and black pepper: Season generously, especially the beef before searing.

Instructions

Preheat and prep:

Get your oven to 425°F (220°C) so it's ready when you need it. This is also a good time to lay out your plastic wrap and make sure your beef is trimmed and at room temperature.

Sear the beef:

Season the tenderloin all over with salt and pepper, then heat the oil in a heavy skillet until it's almost smoking. Sear the beef on all sides, about 2 minutes per side, until you get a deep brown crust, then set it aside to cool completely.

Make the duxelles:

In the same skillet, melt the butter over medium heat and cook the shallots and garlic for a minute until fragrant. Add the mushrooms and thyme, season well, and cook until all the liquid has evaporated and you're left with a thick, dark paste, about 10 minutes.

Lay out the prosciutto:

On a large sheet of plastic wrap, arrange the prosciutto slices in a slightly overlapping rectangle that's a bit larger than your beef. This will wrap around the tenderloin and hold everything together.

Spread the duxelles:

Spread the cooled mushroom mixture evenly over the prosciutto layer, leaving a small border around the edges.

Wrap the beef:

Brush the cooled beef all over with Dijon mustard, then place it on the duxelles-covered prosciutto. Using the plastic wrap to help you, roll the prosciutto and mushrooms tightly around the beef, twisting the ends to seal, then chill for 20 minutes.

Roll out the pastry:

On a floured surface, roll the puff pastry into a rectangle large enough to fully encase the beef. Unwrap the beef from the plastic and place it in the center of the pastry.

Encase and seal:

Fold the pastry over the beef, trimming any excess, and press the edges to seal. Place the whole thing seam-side down on a parchment-lined baking sheet.

Egg wash and decorate:

Brush the entire surface with beaten egg, and if you're feeling fancy, cut shapes from the pastry scraps to decorate the top. Chill for 10 minutes to firm up the pastry.

Bake:

Bake for 40 to 45 minutes, until the pastry is deeply golden and an instant-read thermometer inserted into the center reads 120°F (49°C) for rare or 130°F (54°C) for medium-rare.

Rest and slice:

Let the Wellington rest for 10 to 15 minutes before slicing so the juices redistribute. Use a sharp knife and cut clean, confident slices to show off those beautiful layers.

Save

There's a moment right after you slice into a Beef Wellington when everyone at the table goes quiet. They lean in, they take a photo, they look at you like you've just performed magic. That moment, right there, is why I keep making this dish even when I'm tempted to play it safe with something simpler.

Perfecting the Mushroom Duxelles

The duxelles is what separates a good Wellington from a great one, and the secret is patience. You want to cook the mushrooms until they're almost dry and paste-like, not wet and chunky. I used to rush this step and end up with a soggy pastry bottom, which is heartbreaking after all that work. Now I just keep stirring over medium heat until the pan looks almost dry, and the difference is night and day.

Choosing and Preparing Your Beef

A whole tenderloin can be intimidating, but your butcher can trim it for you if you ask nicely. Look for a piece that's uniform in thickness so it cooks evenly, and don't be shy about asking them to tie it if it's uneven. I also learned to pat the beef completely dry before searing, because any moisture will steam instead of creating that beautiful crust you need.

Make-Ahead Strategy

One of the best things about this recipe is how much you can do in advance, which is a lifesaver when you're hosting. You can sear the beef and make the duxelles the day before, then assemble and wrap the Wellington in the morning and keep it chilled until you're ready to bake. Just add an extra 5 minutes to the baking time if it's going into the oven cold.

• The duxelles can be made up to 2 days ahead and stored in an airtight container in the fridge.
• The fully assembled Wellington can be wrapped tightly and refrigerated for up to 24 hours before baking.
• If you want to freeze it, wrap it well and freeze unbaked, then bake from frozen, adding 10 to 15 minutes to the cooking time.

Save

Every time I pull a Beef Wellington out of the oven, I feel that same little thrill I did the first time. It never gets old, and neither does the look on people's faces when you bring it to the table.

Recipe FAQs

→ What temperature should the beef be for medium-rare?

For medium-rare, the internal temperature should reach 130°F (54°C) when measured with an instant-read thermometer. For rare, aim for 120°F (49°C). Remember the beef will continue cooking slightly as it rests.

→ Can I prepare Beef Wellington ahead of time?

Yes, you can assemble the Wellington up to 24 hours in advance. Wrap it tightly in plastic wrap and refrigerate. Before baking, brush with egg wash and let it sit at room temperature for 15 minutes, then bake as directed.

→ Why is my puff pastry soggy?

Ensure the mushroom duxelles is completely dry and paste-like with no moisture remaining. Also, make sure the seared beef is completely cooled before wrapping. Excess moisture is the main culprit of soggy pastry.

→ What can I serve with Beef Wellington?

Classic accompaniments include roasted vegetables, creamy mashed potatoes, green beans, or a simple arugula salad. A rich red wine sauce or pan jus complements the dish beautifully.

→ Can I use a different cut of beef?

Beef tenderloin is ideal for its tenderness and uniform shape. While you could use other cuts, tenderloin ensures even cooking and the most tender result. Look for center-cut portions for best results.

→ How do I prevent the pastry from burning?

If the pastry is browning too quickly, tent the Wellington loosely with aluminum foil for the remainder of the cooking time. This allows the beef to reach the proper temperature without over-browning the pastry.