Beef Wellington Recipe
Classic Beef Wellington with seared beef tenderloin, mushroom duxelles and prosciutto wrapped in crisp golden puff pastry.
Contains: Milk · Egg · Wheat
All-butter puff pastry contains milk and wheat, and the egg wash contains egg. Packaged puff pastry, prosciutto and Dijon mustard formulations can vary, so readers with allergies should check the labels of the products they use.
WHY IT WORKS
Why This Recipe Works
01
Dry the Duxelles
Cooking the mushroom duxelles until its moisture has evaporated concentrates the flavor and helps keep the puff pastry crisp.
02
Build a Moisture Barrier
Prosciutto wraps the mushroom-coated beef before the pastry goes on, adding savory flavor while helping protect the pastry from moisture.
03
Chill Before Baking
Chilling the wrapped beef before and after adding the pastry helps the Wellington hold its shape and gives the pastry a better chance to bake evenly.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Beef & Duxelles
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- Wrapping & Pastry
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Method
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Pat the beef tenderloin dry with paper towels. Season it all over with the kosher salt and black pepper.
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Heat the oil in a large skillet over medium-high heat. Sear the beef on all sides, including the ends, for about 8 to 10 minutes total, until well browned. Transfer it to a plate, brush all over with the Dijon mustard while still warm, and let it cool for about 15 minutes.
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Add the mushrooms, shallots and garlic to a food processor and pulse until very finely chopped but not pureed. Melt the butter in the skillet over medium-high heat, add the mushroom mixture and thyme, and cook for about 12 to 15 minutes, stirring often, until the mixture is very dry and no liquid remains in the pan. Transfer to a plate and cool completely.
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Lay a large sheet of plastic wrap on the counter. Arrange the prosciutto in overlapping slices to make a rectangle wide enough to wrap the beef. Spread the cooled mushroom mixture evenly over the prosciutto. Place the beef along the lower edge and use the plastic wrap to roll everything into a tight cylinder. Twist the ends of the plastic wrap to secure it and refrigerate for 30 minutes.
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Lightly dust the work surface with the flour and roll the cold puff pastry into a rectangle large enough to enclose the beef. Unwrap the chilled beef, place it on the pastry and wrap it completely, trimming excess pastry if needed. Seal the seam and ends with a little water, place seam-side down on a parchment-lined baking sheet and refrigerate for 20 minutes.
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Heat the oven to 400°F. Whisk the egg with 1 tablespoon (tbsp) water. Brush the chilled pastry evenly with the egg wash, then lightly score a decorative pattern over the top without cutting through the pastry.
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Bake for about 35 to 45 minutes, until the pastry is deeply golden and the center of the beef reaches at least 145°F on an instant-read thermometer. Start checking near 35 minutes. If the pastry becomes dark before the beef reaches temperature, tent it loosely with foil.
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Remove the Beef Wellington from the oven and let it rest for 10 minutes. Transfer to a cutting board and slice with a sharp serrated or carving knife.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Sear the beef and prepare the mushroom duxelles up to 1 day ahead; cool, cover and refrigerate them separately. The prosciutto-wrapped beef can also be chilled overnight. For the crispest pastry, wrap in puff pastry on the day you plan to bake.
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Dietary options
Make This Recipe Work for You
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Make It Dairy-Free
Change the following ingredients:
Replace2 tablespoons (tbsp) unsalted butter
With2 tablespoons (tbsp) unsalted plant-based butter
Replace30 grams (g) unsalted butter
With30 grams (g) unsalted plant-based butter
Use the same quantity of a plant-based butter suited to cooking or baking as required.
Replace1 pound (lb) all-butter puff pastry, thawed until pliable but still cold
With1 pound (lb) dairy-free puff pastry, thawed until pliable but still cold
Replace450 grams (g) all-butter puff pastry, thawed until pliable but still cold
With450 grams (g) dairy-free puff pastry, thawed until pliable but still cold
Use the same weight of dairy-free puff pastry and follow its package handling instructions.
Make It Gluten-Free
Change the following ingredients:
Replace1 pound (lb) all-butter puff pastry, thawed until pliable but still cold
With1 pound (lb) gluten-free puff pastry, thawed until pliable but still cold
Replace450 grams (g) all-butter puff pastry, thawed until pliable but still cold
With450 grams (g) gluten-free puff pastry, thawed until pliable but still cold
Use the same weight of gluten-free puff pastry and follow its package handling instructions.
Replace1 tablespoon (tbsp) all-purpose flour, for dusting
With1 tablespoon (tbsp) gluten-free all-purpose flour blend, for dusting
Replace1 tablespoon (tbsp) plain flour, for dusting
With1 tablespoon (tbsp) gluten-free all-purpose flour blend, for dusting
For a coating, roux or modest thickening amount, use a one-for-one gluten-free all-purpose flour blend intended for cooking.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Use an evenly shaped center-cut beef tenderloin so the meat cooks at a similar rate from end to end. The mushroom mixture should be cooked until very dry and cooled completely before wrapping; excess moisture is one of the main causes of soggy pastry.
Useful Substitutions
Brown or chestnut mushrooms can replace cremini mushrooms in the same quantity. If all-butter puff pastry is unavailable, use another good-quality puff pastry that can fully enclose the beef; check the package ingredients because formulations vary.
INGREDIENT QUALITY
Quality Note
Cook the mushroom duxelles until no visible moisture remains, then cool it completely before wrapping. A dry, cool filling is one of the most important steps for keeping the puff pastry crisp.
SPEND LESS
Cost-Saving Tip
If you use beef tenderloin regularly, compare the price per pound of a whole tenderloin with center-cut portions. Trimming and portioning a whole tenderloin yourself can reduce the per-portion cost, while the narrower ends can be reserved for another meal.
COOKING TIPS
Tips
Cook the Mushrooms Dry
Keep cooking the finely chopped mushroom mixture until it looks almost paste-like and no liquid remains in the pan. A wet duxelles can soften the pastry from the inside.
Cool Every Layer
Let the seared beef and cooked mushrooms cool before wrapping. Warm fillings soften the prosciutto and pastry and make a neat Wellington harder to assemble.
Keep the Pastry Cold
Work with thawed but still-cold puff pastry. If it becomes soft or sticky while you wrap the beef, refrigerate the Wellington before continuing.
Rest Before Slicing
Rest the baked Wellington for 10 minutes before cutting. This lets the juices settle and makes it easier to slice through the crisp pastry without crushing the layers.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate leftover Beef Wellington within 2 hours. Store slices in a covered container and use them within 3 to 4 days; the pastry will gradually soften in the refrigerator.
Freezing
For best quality, freeze fully cooled slices individually on a tray, then wrap them well and transfer them to an airtight container. Use within about 2 months and thaw overnight in the refrigerator before reheating.
Reheat in the Oven
Place slices on a parchment-lined baking sheet and warm at 325°F until heated through and the center reaches 165°F. Loosely tent with foil if the pastry is browning too quickly.
Keep the Pastry Crisp
The oven gives a better result than the microwave because dry heat can re-crisp the pastry. Avoid covering the pastry tightly while reheating, which traps steam and softens the crust.
ESTIMATED PER SERVING
Nutrition
1 of 6 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Beef Wellington FAQs
How do I keep Beef Wellington from getting soggy?
Cook the mushroom duxelles until it is very dry, cool both the beef and mushrooms before wrapping, and keep the assembled Wellington chilled until it goes into the oven. The prosciutto also helps create a barrier between the filling and pastry.
What temperature should Beef Wellington reach?
For food safety, USDA recommends cooking whole beef steaks and roasts to at least 145°F and resting for at least 3 minutes. Insert an instant-read thermometer through the side into the center of the beef so you disturb as little pastry as possible.
Can I make Beef Wellington ahead of time?
Yes. You can sear the beef and prepare the duxelles a day ahead, then keep them covered and refrigerated separately. You can also complete the prosciutto wrap in advance; add the puff pastry on the day you plan to bake for the best texture.
Can I use frozen puff pastry?
Yes. Thaw frozen puff pastry according to the package directions until it is pliable but still cold. You need enough pastry to fully enclose the beef with a small overlap for sealing.
Do I have to use prosciutto?
Prosciutto is part of the classic layered construction used here because it adds flavor and helps keep mushroom moisture away from the pastry. You can omit it, but the finished Wellington will be less protected from moisture and the flavor will change.
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