Beef Wellington

If you’re craving a show-stopping dinner, Beef Wellington is the ultimate centerpiece. This jaw-dropping dish wraps tender filet mignon in a silky mushroom duxelles and salty prosciutto, all enveloped in golden, buttery puff pastry. Each slice is an absolute celebration of rich, savory flavors and melt-in-your-mouth textures.

What I love most is the WOW factor. Whether it’s a holiday feast, an anniversary dinner, or the fanciest Sunday roast ever, Beef Wellington has a way of making everyone feel special. It’s surprisingly achievable, too, with just a bit of planning!

Inspired by classic British tables and my own family’s Christmas traditions, this hearty, elegant main course will make you feel like a kitchen superstar—even if you’re not a pro chef.

Why You'll Love This Recipe

• Incredibly impressive and perfect for special occasions
• Tender, juicy beef wrapped in flavorful mushroom-herb filling
• Crispy, golden puff pastry seals in all the savory juices
• Can be prepped ahead to make entertaining stress-free

Key Ingredients for Beef Wellington

See recipe card below for full list of measurements, ingredients, and instructions.

Beef Tenderloin (Filet Mignon)

This is the star of the show—ultra-tender and mild in flavor, making it perfect for absorbing all the delicious mushroom and pastry notes. Look for a center-cut piece, trimmed of silver skin, about 2 to 2.5 pounds. If filet isn’t available, a smaller roast or even thick-cut beef sirloin can work, but the texture won’t be as luxurious.

Puff Pastry

Puff pastry brings this recipe together with flaky, buttery crispness. Use high-quality store-bought puff pastry sheets (thawed, not warm), or make your own if you’re up for the challenge! For a gluten-free version, specialty gluten-free puff pastries can be used, though the texture will vary.

Mushroom Duxelles

A deeply savory blend of finely chopped mushrooms, shallots, garlic, and herbs, this “duxelles” forms a flavor-packed barrier that keeps the pastry crisp and the beef juicy. You can use white or cremini mushrooms. In a pinch, a mixture of mushrooms adds even more umami!

Prosciutto

Delicate slices of prosciutto help create a moisture barrier between duxelles and pastry, adding an extra layer of salty, complex flavor. Thin sliced Parma ham or even Serrano ham can be substituted, but try not to skip this step—it keeps everything from getting soggy.

Dijon Mustard

Brushing the seared beef with Dijon mustard before wrapping adds a lovely punch of tang that wakes up all the other flavors. Don’t love Dijon? Try whole-grain mustard or even a thin brushing of horseradish cream for a different kick.

Instructions for Beef Wellington

See recipe card below for full list of measurements, ingredients, and instructions.

Sear the Beef

Pat the beef tenderloin completely dry with paper towels, then season all over with salt and pepper. Heat olive oil in a heavy skillet over high heat. Sear the beef for about 2 minutes on each side, until you have a lovely brown crust. Don’t forget the ends! Set the filet aside to cool, then brush evenly with Dijon mustard.

Prepare the Mushroom Duxelles

Add mushrooms, shallots, and garlic to a food processor, then pulse until very finely chopped (almost a paste). In the same skillet, melt butter over medium heat. Cook the mushroom mixture and thyme, stirring often, until the mixture is browned and nearly all moisture is gone—about 10 to 12 minutes. Cool completely.

Assemble the Layers

On a large piece of plastic wrap, lay out the prosciutto slightly overlapping to form a rectangle big enough to wrap around the beef. Spread mushroom duxelles evenly over prosciutto. Place the cooled, mustard-brushed beef at the bottom edge and tightly roll up, using the plastic wrap to help form a log. Twist ends of the plastic and chill for 20 minutes to set the shape.

Wrap in Puff Pastry

Roll out the puff pastry sheets on a lightly floured surface into a rectangle big enough to wrap around the beef. Remove beef from plastic and set in the center of the pastry. Tightly wrap, sealing the edges with beaten egg. Trim off excess pastry, wrap tightly in fresh plastic wrap, and chill again for at least 15 minutes.

Bake

Heat your oven to 425°F (220°C). Place the wrapped Wellington seam-side down on a parchment-lined baking sheet. Brush the entire surface with egg wash and, if desired, lightly score the pastry with a sharp knife for a decorative finish. Bake for 40 to 45 minutes, or until the pastry is deep golden and the beef registers 120°F in the center for medium-rare. Let rest 10 to 15 minutes before slicing.

Recipe Variations

Swap the Mushrooms

Not a fan of mushrooms? Try a mixture of finely chopped sautéed spinach and caramelized onions for a different, but still rich and flavorful, filling.

Gluten-Free Twist

Use ready-made gluten-free puff pastry to make this showstopper accessible for gluten-free guests. Some specialty stores carry great options now, but expect a slightly different texture.

Vegetarian Wellington

For a meatless version, substitute the beef with a cooked and drained whole portobello mushroom stack or a large roasted beet, following the same assembly steps.

Add a Sauce

A drizzle of red wine reduction or classic béarnaise on the side takes this already-luxurious Wellington over the top. Even a rich mushroom gravy will complement the flavors beautifully.

Get Cheesy

Layer a sweep of blue cheese or Boursin on top of the mushroom duxelles before rolling for an extra hit of creamy, tangy flavor.

Serving Suggestions

Serve your Beef Wellington with classic accompaniments like silky mashed potatoes, crisp roasted asparagus, or a simple French green bean almondine. Garnish plates with fresh thyme sprigs or a sprinkle of flaky sea salt for an elegant finish. For even greater indulgence, add a red wine jus or creamy horseradish sauce alongside.

Storage and Reheating

Wrap leftover Beef Wellington slices tightly in foil or place in an airtight container. Store in the refrigerator for up to 3 days. To reheat, place slices in a 300°F (150°C) oven for 10-15 minutes until warmed through—avoid the microwave if possible, as it can make the pastry soggy. For longer storage, freeze whole or sliced Wellington (well wrapped) for up to 2 months. Thaw in the refrigerator before rewarming in the oven.

Frequently Asked Questions About Beef Wellington (FAQ)

Q: Can I make Beef Wellington ahead of time?
A: Yes! Assemble the Wellington up to the point of wrapping in pastry, then refrigerate for up to 24 hours. Simply bake straight from the fridge for best results.

Q: What cut of beef is best for Beef Wellington?
A: Center-cut beef tenderloin (filet mignon) is classic for its buttery texture and perfect shape, but you can experiment with sirloin or pork tenderloin for more budget-friendly versions.

Q: How do I know when Beef Wellington is cooked perfectly?
A: Using an instant-read thermometer is key—120°F for medium-rare is ideal, as the temperature will rise a bit as it rests. The pastry should be deep golden and crisp.

Thank you for bringing this show-stopping Beef Wellington into your kitchen! Whether you’re celebrating with loved ones or just craving something extraordinary, this recipe is sure to delight. If you try it, let me know in the comments and leave a rating—I love hearing your special occasion stories!