Beef Wellington
Beef Wellington is a classic dish that feels fancy but isn’t as tricky as it looks. It’s a tender beef filet wrapped in a layer of mushroom duxelles and sometimes…
By Emily
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Reading time: 7 min
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Beef Wellington is a classic dish that feels fancy but isn’t as tricky as it looks. It’s a tender beef filet wrapped in a layer of mushroom duxelles and sometimes ham, all wrapped up in golden, flaky puff pastry. When it comes out of the oven, you get this beautiful, crispy outside with a juicy, flavorful steak inside—it’s really something special.
I remember making Beef Wellington for the first time and feeling so proud when it turned out just right. One tip I like to share is to make sure the beef is well-seared before wrapping it to lock in all those juices. Also, letting the wrapped pastry chill for a bit before baking helps keep everything together and gives that perfect golden crust.
My favorite way to serve Beef Wellington is with some simple roasted vegetables and a glass of red wine to match the rich flavors. It’s a great dish for a celebration or when you want to impress guests without spending hours in the kitchen. I love how it brings everyone to the table, excited to slice into that beautiful pastry and enjoy each bite together.
Key Ingredients & Substitutions
Beef Tenderloin: This cut is tender and mild, making it perfect for Beef Wellington. If you can’t find tenderloin, filet mignon steaks can work but keep cooking time shorter.
Mushrooms: Cremini or button mushrooms give a nice earthy flavor. You can mix in shiitake for more depth or use chestnut mushrooms if available.
Prosciutto: It adds saltiness and keeps the mushrooms from making the pastry soggy. If you can’t find prosciutto, thin slices of ham or pancetta are good alternatives.
Puff Pastry: Store-bought puff pastry works fine for convenience. Make sure it’s thawed but cold for best flakiness. You can make your own if you prefer, but it takes time.
How Can I Keep the Puff Pastry Crispy and Not Soggy?
The key to a crisp puff pastry is stopping moisture from the filling from soaking it. Here are some tips:
- Cool the mushroom duxelles completely before wrapping the beef to prevent steam.
- Wrap the beef tightly in prosciutto—this acts as a barrier between the damp mushrooms and pastry.
- Chill the wrapped beef before adding the pastry; it helps everything hold together.
- Use an egg wash on the pastry to seal edges and encourage browning.
- Don’t cut too deeply in the pastry when scoring so it doesn’t dry out or leak.
Following these tips gave me a lovely golden crust every time, with no soggy spots. Taking a little extra time here really makes a difference!
Equipment You’ll Need
- Heavy skillet – great for searing the beef to lock in juices and get a nice brown crust.
- Food processor – helps finely chop mushrooms quickly for the mushroom duxelles.
- Plastic wrap – perfect for wrapping the prosciutto and mushroom layer tightly around the beef.
- Baking sheet lined with parchment paper – keeps the puff pastry from sticking and helps with even baking.
- Pastry brush – used to apply egg wash for a shiny, golden crust.
Flavor Variations & Add-Ins
- Replace prosciutto with thin slices of smoked ham or pancetta for a different salty flavor.
- Add chopped fresh herbs like thyme or rosemary to the mushroom duxelles to boost the aroma.
- Mix finely diced cooked chestnuts into the mushroom layer for a nutty texture.
- Use blue cheese or Gruyère inside with the mushrooms for a rich, tangy twist.
How to Make Beef Wellington?
Ingredients You’ll Need:
For the Beef and Filling:
- 1 (2 to 2.5 lbs) center-cut beef tenderloin (filet mignon), trimmed
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 8 oz cremini or button mushrooms, finely chopped
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons shallots, finely chopped
- 1/4 cup dry white wine or dry sherry
- 6 to 8 thin slices prosciutto or Parma ham
For the Pastry:
- 1 package (about 14 oz) puff pastry, thawed
- 2 egg yolks, beaten with 1 tablespoon water (egg wash)
- Fresh thyme or parsley, finely chopped (for garnish)
How Much Time Will You Need?
Preparing Beef Wellington usually takes around 1 hour and 20 minutes in total. About 30-40 minutes to prepare and assemble all components, 15 minutes of chilling time before baking, and 25-30 minutes in the oven. Also, let the beef rest for 10 minutes before slicing. This recipe is perfect for a special meal that’s worth the wait!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by drying the beef tenderloin well with paper towels. Season it generously with salt and pepper. Heat olive oil in a heavy skillet over medium-high heat. When the oil is hot, sear the beef on all sides until nicely browned—this takes about 2 to 3 minutes per side. Searing locks in the juices and flavor. Remove the beef, and while it’s still warm, brush Dijon mustard all over it. Set the beef aside to cool completely.
2. Make the Mushroom Duxelles:
Put the chopped mushrooms in a food processor and pulse them until they’re finely chopped but not mushy. In the skillet used before, melt butter over medium heat. Add the minced garlic and chopped shallots, cooking for about a minute until fragrant and soft. Add the mushrooms and cook, stirring often, until all moisture evaporates and you’re left with a thick paste—this takes about 8 to 10 minutes. Pour in the white wine and cook until fully evaporated. Add salt and pepper to taste, then remove from heat and cool.
3. Assemble the Wellington:
Lay out a large sheet of plastic wrap on your counter. Arrange the prosciutto slices on top, slightly overlapping, to form a rectangle large enough to wrap around the beef. Spread the cooled mushroom duxelles evenly over the prosciutto. Place the beef in the center, then use the plastic wrap to tightly roll the prosciutto and mushroom layer around the beef. Twist the ends of the plastic wrap to hold it tight, and refrigerate for about 15 minutes so it keeps its shape.
4. Wrap with Puff Pastry:
On a floured surface, roll out the puff pastry into a rectangle big enough to wrap the beef completely. Remove the beef roll from the plastic wrap and place it in the center of the pastry. Fold the edges over the beef, trimming any extra pastry, and press the edges to seal. Place the wrapped beef seam side down on a baking sheet lined with parchment paper.
5. Finish and Bake:
Brush the entire puff pastry with your egg wash to give it that beautiful golden color when baked. If you want, use a sharp knife to lightly score a pattern on the pastry, but don’t cut all the way through. Put the baking sheet in the fridge for at least 15 minutes to help the pastry stay firm. Meanwhile, preheat your oven to 400°F (200°C). Bake the Wellington for 25 to 30 minutes, or until the pastry is golden brown and the beef inside reaches your preferred doneness (medium-rare is about 125°F/52°C). Let it rest for 10 minutes before slicing.
6. Serve:
Slice your Beef Wellington into thick, beautiful rounds. Garnish with fresh thyme or parsley for a pop of color and flavor. Serve alongside roasted vegetables or a tasty red wine sauce, and enjoy the compliments!
Can I Use Frozen Beef Tenderloin for Beef Wellington?
It’s best to use fresh beef tenderloin for even cooking. If using frozen, thaw it completely in the refrigerator overnight and pat dry thoroughly before seasoning and searing.
Can I Prepare Beef Wellington Ahead of Time?
Yes! You can assemble the Wellington up to the point before baking, wrap it tightly, and refrigerate it overnight. Just add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a low oven to keep the pastry crisp, or use a microwave and then finish under the broiler to refresh the crust.
What Is The Best Way to Check Doneness?
Use a meat thermometer to check the internal temperature. For medium-rare, remove the Wellington at about 125°F (52°C) and let it rest—the temperature will rise slightly while resting.
