Best Ever Beef Wellington Recipe

This Beef Wellington recipe is a decadent, tender, and juicy beef tenderloin with a layer of mustard, mushroom duxelles, and prosciutto wrapped in a soft, buttery pastry that is cooked until golden brown. A holiday favorite!

Impress your family with this rich, decadent meal for the holidays. If you are looking for an extra special meal, try this Garlic Butter Herb Prime Rib Recipe or this Garlic Herb Butter Beef Tenderloin.

beef welling ton cut into a slice on a plate

What is Beef Wellington?

Beef Wellington originated in France and is the main dish. It’s an elegant and decadent meal that we like to save for special occasions. Beef Wellington is a nice cut of meat, usually a fillet steak, beef tenderloin, or filet mignon. It uses the center-cut portion of the meat that is known to be the most tender and juicy part of the cow. The meat is wrapped in a mustard sauce, then a mushroom duxelles and prosciutto. Then, it’s all wrapped in a puff pastry and baked until golden brown.

This beef wellington recipe will please your family and friends this holiday season. Beef Wellington is known to be a decadent meat with an AMAZING presentation. The combination of a thick, juicy beef tenderloin, special duxelles and prosciutto all wrapped in a pastry shell is pure heaven. Don’t let these ingredients scare you off. This is a simple recipe that comes together beautifully! Serve it up with some delicious mashed potatoes and a salad and then you are all set to impress your guests!

Beef tenderloin is already know to be the most tender cut of beef and wrapping it in more ingredients creates a perfect holiday meal.

Beef being rolled into the mushroom and meat layers

What Cut of Meat is Used in Beef Wellington?

Beef Wellington is made with a whole beef tenderloin fillet in this recipe. You want to use the most tender cut of meat that you can! Beef tenderloin is lean and juicy and will slice up beautifully for this recipe.

Ingredients in Beef Wellington

The cut of meat is the most important! You definitely want to splurge on some tender meat. Check out the recipe card at the bottom of the post for exact measurements.

Beef Tenderloin: Beef tenderloin is a tender cut of beef (as in its name!) and is the perfect meat for this recipe.
Salt and Pepper: These will enhance the flavor of the meat.
Olive Oil: This helps sear the tenderloin before wrapping it up.

Mushroom Duxelles

Mushrooms: I used Bella mushrooms for this mixture.
Onion: The onion adds a delightful taste to the mushrooms.
Garlic: You can use fresh garlic cloves or minced garlic from a jar. ½ teaspoon equals about one clove of garlic.
Prosciutto: You wrap this additional layer of meat around the mushroom duxelles.
Yellow Mustard: You can use any kind of yellow mustard that you prefer! It will be a glaze for the beef wellington.
Puff Pastry Sheet: This wraps it all together before you bake it.
Eggs: The eggs help create a golden brown look on the pastry.

Beef Wellington tightly wrapped in a plastic wrap

How to Make Beef Wellington

I can’t wait for you to try Beef Wellington! It is a sweet and savory blend of layers that melt in your mouth and tastes oh-so-good!

Sear the Tenderloin: Generously salt and pepper your tenderloin. In a large skillet over medium-high heat, add the olive oil. Sear the tenderloin on each side for about 2-3 minutes until it gets a golden brown crust. Remove from the heat and set aside.
Prepare the Mushroom Duxelles: In a food processor, add the mushrooms, garlic, and onion. Then, pulse in the food processor until it becomes a puree. Heat your skillet to medium high and add the mixture. Sauté the mushrooms until you have the moisture has left. Remove from heat and let cool.
Wrap the tenderloin: Roll out some plastic wrap and lay the prosciutto so they are even and overlap. Spread the mushroom mixture on top leaving an inch boarder from the sides. Rub the mustard on the tenderloin and then roll the tenderloin up in the prosciutto and mushroom mixture folding up the sides around the tenderloin as you roll. Wrap the plastic wrap tightly around the beef and refrigerated for 30 minutes.
Add Puf Pastry: Preheat oven to 400 degrees Fahrenheit. Roll the puff pastry sheet out on a lightly floured surface. Place the tenderloin in the center. Brush the egg mixture around the tenderloin on the sheet and roll the tenderloin tightly in the pastry. Brush the remaining egg mixture on the outside of the pastry and cut slits in the top.
Bake: Bake until the pastry is golden and the beef registers to 120 degrees for medium rare. About 45 minutes. Remove the from the oven and let rest for 10 minutes before slicing.

Beef laying on a puff pastry being brushed on with butter.

Tips for Making Beef Wellington

These tips will ensure that you have the best Beef Wellington recipe. Make this your next family tradition by adding in Beef Wellington recipe to your holiday dinners.

Let it Rest: It is best to let the meat rest in between each stage of wrapping. Sitting it in the refrigerator or freezer for a time will help firm up the tenderloin.
Tie it Up: Tie your beef tenderloin with kitchen twine. This will help hold its shape while it is being seared.
Brush the Meat with Egg: Brush your meat as well as the pastry with egg wash. This will make the top layer of the pastry stick to the meat and stop it from rising and leaving a gap.
Trimming: Try not to trim the pasty too close to the meat. Give the meat more pastry when wrapping it.
Don’t Wrap too Tightly: When adding the pastry, try not to wrap it tightly but don’t let any air in between. Layer it on smoothly and carefully without pressing too hard.
Leftover Pastry: If you have leftover pastry try using it for other recipes. Simply refrigerate it for another use like pie decorating.
Variations: Try this with different meats, Dijon mustard and wild mushrooms for a more flavorful way of enjoying Beef Wellington.

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Beef layered with a puff pastry and getting butter brushed overtop.

How to Know When Beef Wellington is Done

The trick with Beef Wellington is to have a slice of rare cooked meat in a golden brown pastry. Once your Beef Wellington is in the oven you can reduce the temperature down to 425 degrees Fahrenheit. Then, after 10 to 15 minutes reduce the amount of temperature to 400 degrees Fahrenheit. Using a meat thermometer inserted into the center of the beef tenderloin, the meat should be 135 degrees Fahrenheit for medium rare.

How to Store Beef Wellington

Usually, you don’t have any leftovers after this meal. On occasion, it is nice to double the recipe or plan to make it ahead. Here are some ways to store it properly and still have a great recipe when warming up.

Can you Make Beef Wellington Ahead of Time? Yes! You can make Beef Wellington ahead of time, up to 24 hours. Prepare your Beef Wellington according to the recipe and stop before adding the puff pastry. Wrap that portion tightly with plastic wrap and place it in the refrigerator until you are ready to bake it. Finish the recipe according to the Beef Wellington directions.
Can you Freeze Beef Wellington? Yes, this is best to do before baking it with the pastry over the top. Freeze your beef tenderloin with all the layers for three days. When ready to bake, place the meat in the refrigerator overnight to thaw. Finish the recipe by adding the puff pastry layer over the top.
How to Reheat Beef Wellington: Reheating Beef Wellington is a little tricky, making sure that it is not soggy or overcooked with the pasty now over the top. It is not as good as the first time you enjoyed it warm and freshly baked but it will come close! Heat the oven to 275 degrees Fahrenheit and preheat for about 10 to 12 minutes or until warm. Be careful when using a microwave, Use less power and heat in small increments flipping it back and forth. Remember you are warming it up, not cooking it.

Beef Wellington sliced onto a plate with mashed potatoes and green beans

What to Serve with Beef Wellington

This Beef Wellington recipe comes together quickly and easily just by following the steps. I love to serve it always with mashed potatoes and some kind of green vegetable.

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