Classic Beef Wellington

My husband's birthday dinner last year came down to a gamble: attempt Beef Wellington for the first time or play it safe with steaks. I chose chaos. The kitchen smelled like butter and thyme for hours, my hands were dusted with flour, and I may have panicked twice about the pastry tearing. But when I sliced into that golden crust and saw the perfectly pink beef inside, I understood why this dish has survived centuries of dinner parties.

I made this again for my in-laws last Christmas, and my mother-in-law, who never gushes about food, went completely quiet after her first bite. She looked up and said, this is restaurant quality. That moment, watching her genuinely surprised face, made every nervous minute of prep worthwhile. My father-in-law asked for the recipe, which felt like winning an award.

Ingredients

• Beef tenderloin (2 lb): The star of the show, and worth splurging on a good cut since it stays so tender and juicy wrapped in all those layers.
• Cremini mushrooms (1 lb): These cook down into a concentrated, almost meaty paste that keeps the beef moist and adds deep umami flavor.
• Shallots and garlic: They disappear into the duxelles but leave behind a subtle sweetness that balances the earthy mushrooms.
• Prosciutto (10 slices): This salty layer acts like a moisture barrier and adds a delicate, savory bite that ties everything together.
• Dijon mustard (2 tbsp): A thin coating gives the beef a gentle tang and helps the prosciutto stick.
• Puff pastry (14 oz): The crispy, buttery shell that makes this dish a showstopper, just make sure it's fully thawed so it rolls smoothly.
• Egg wash: Brushing this on before baking gives the pastry that glossy, golden finish that makes everyone gasp.

Instructions

Sear the beef:

Season your tenderloin generously with salt and pepper, then sear it in screaming hot oil until every side is deeply browned, about 2 minutes per side. Let it cool completely so the pastry doesn't go soggy later.

Make the mushroom duxelles:

Melt butter in the same skillet, then sauté shallots and garlic until fragrant. Add the finely chopped mushrooms and thyme, season well, and cook until all the liquid evaporates and you're left with a thick, dark paste.

Lay out the prosciutto:

On a large sheet of plastic wrap, arrange the prosciutto slices in overlapping rows to form a rectangle slightly larger than your beef. This will become the inner wrap.

Spread the duxelles:

Spread the cooled mushroom mixture evenly over the prosciutto, leaving a small border. This layer keeps everything moist and flavorful.

Wrap the beef:

Brush the cooled beef with Dijon mustard, then place it on the duxelles. Use the plastic wrap to roll the prosciutto tightly around the beef, twist the ends to seal, and chill for 20 minutes.

Encase in pastry:

Roll out the puff pastry on a floured surface until it's large enough to wrap around the beef log. Place the unwrapped beef in the center, fold the pastry over, trim any excess, and seal the edges by pressing gently.

Apply egg wash and bake:

Place the wrapped beef seam-side down on a parchment-lined baking sheet, brush with beaten egg, and chill for 10 minutes. Bake at 425°F for 40 to 45 minutes until the pastry is deep golden and the internal temperature hits 120°F for rare or 130°F 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 confident strokes to get clean, beautiful slices.

Save

The first time I served this, my best friend arrived early and caught me frantically brushing egg wash on the pastry. She grabbed a glass of wine, sat on the counter, and kept me company while I panicked. When we finally sat down to eat, she raised her glass and said, you did it. That simple moment of shared pride over a homemade Wellington is a memory I hold onto.

Choosing Your Beef

I learned the hard way that not all tenderloin cuts are equal. Ask your butcher for a center-cut piece with even thickness so it cooks uniformly. If one end is thinner, tuck it under and tie it with kitchen twine before searing. A well-trimmed piece makes wrapping so much easier and ensures every slice looks picture-perfect.

Getting the Duxelles Right

The mushrooms need to be chopped fine, almost minced, or they won't cook down properly. I use a food processor now and pulse in short bursts to avoid turning them into mush. Cook them low and slow until they're nearly dry, this is the secret to avoiding a soggy bottom on your pastry. If you see any liquid pooling in the pan, keep cooking.

Serving and Sides

Beef Wellington shines with simple sides that don't compete. I usually serve roasted asparagus, creamy mashed potatoes, and a red wine reduction that takes five minutes to make. The dish is rich enough on its own, so keep everything else light and let the Wellington be the star.

• A bright green salad with lemon vinaigrette cuts through the richness beautifully.
• Roasted root vegetables add color and a hint of sweetness to the plate.
• Make extra red wine sauce, people will want to drizzle it over everything.

Save

This dish taught me that fancy doesn't have to mean impossible. It just means taking your time, trusting the process, and maybe pouring yourself a glass of wine while you work.

Recipe Questions & Answers

→ Can I prepare Beef Wellington ahead of time?

Yes, you can assemble it completely up to 24 hours in advance. Wrap tightly in plastic wrap and refrigerate. Add 5-10 minutes to baking time if cooking directly from cold.

→ What's the best cut of beef to use?

Beef tenderloin (filet mignon) is traditional and recommended for its tenderness and uniform shape. Choose a center-cut piece for even cooking.

→ How do I prevent a soggy bottom on the pastry?

Ensure the mushroom duxelles is cooked until completely dry with no moisture remaining. Also, let the seared beef cool completely before assembly, and chill the wrapped Wellington before baking.

→ What temperature should the beef be when done?

For medium-rare, aim for an internal temperature of 130°F (54°C). The beef will continue cooking slightly as it rests. Adjust baking time based on your preferred doneness.

→ Can I use a different type of mushroom?

Yes, cremini, button, or a mix of wild mushrooms all work well. The key is chopping them finely and cooking until all moisture evaporates to create a thick paste.

→ What should I serve alongside Beef Wellington?

Classic accompaniments include roasted vegetables, creamy mashed potatoes, green beans, and a rich red wine reduction or bordelaise sauce.