Beef Wellington Recipe: A Festive British Main Course for Fine Dining at Home
This Beef Wellington Recipe combines tender filet mignon, savory duxelles, and golden puff pastry for a show-stopping holiday dish that feels gourmet without the fuss.
Full Recipe Introduction
Beef Wellington is a classic British cuisine marvel—seared beef tenderloin encased in a rich layer of mushroom duxelles and parma ham, all wrapped in buttery puff pastry. It’s the kind of main course that turns a simple dinner into a festive gathering. What makes this Beef Wellington Recipe special? First, I use a lean, USDA Choice filet mignon for that melt-in-your-mouth texture (you can also go grass-fed). Next, the duxelles—chopped mushrooms, shallots, thyme—adds earthy depth without weighing you down. And yes, it’s a holiday dish, but honestly, I serve it on Valentine’s Day or any Sunday when I want to feel fancy. You know what? There’s something heartwarming about slicing into that flaky crust to reveal rosy beef. Let me share why you’ll love this recipe—and how to nail it every single time.
Why You’ll Love This Recipe
- Restaurant-quality beef Wellington at home—no caterer needed
- Lean filet mignon keeps it lighter than a roast with bone
- Puff pastry from Pepperidge Farm (or home-made) for perfect flakiness
- Mushroom duxelles adds umami without extra cream or butter
- Make-ahead steps let you chill and prep days in advance
- Stunning center-piece for holiday dinner or romantic date night
- Century-old British cuisine meets modern, simple techniques
- Ideal show-off recipe that actually tastes as good as it looks
Ingredients
• 2–2½ lb center-cut beef tenderloin (filet mignon), trimmed
• Kosher salt and cracked black pepper, to taste
• 2 tbsp Dijon mustard (Maille or Grey Poupon)
• 8–10 oz cremini or button mushrooms, finely chopped (duxelles)
• 1 small shallot, minced
• 2 garlic cloves, minced
• 2 tsp fresh thyme leaves, chopped
• 2 tbsp unsalted butter
• 6–8 thin slices prosciutto or parma ham
• 1 sheet puff pastry (about 14×14″)—Pepperidge Farm brand or homemade
• 1 egg yolk + 1 tsp water (egg wash)
• Olive oil for searing
Tip: Let the beef come to room temperature for even cooking. For gluten-free, swap puff pastry for a gluten-free sheet.
Directions
- Season and sear: Generously salt and pepper the filet mignon all over. Heat a cast-iron skillet (Lodge) on high. Add a splash of olive oil, then sear the beef 2 minutes per side—just until browned. Transfer to a plate, let rest 10 minutes, then brush all over with Dijon mustard.
- Make the duxelles: In the same pan, lower heat to medium. Melt butter, add shallot and garlic; cook 1 minute. Stir in chopped mushrooms and thyme. Season lightly. Cook 5–7 minutes, stirring often, until moisture evaporates and mixture clings. Spread on a plate to cool.
- Wrap in ham: On plastic wrap, lay prosciutto slices into a rectangle. Spread cooled duxelles evenly on top. Place the seared filet in the center, then use the plastic wrap to roll ham/duxelles tightly around the beef. Twist ends of plastic wrap; chill 15 minutes.
- Assemble Wellington: Preheat oven to 400°F. Flour your work surface lightly. Unwrap beef-duxelles roll; place in middle of puff pastry sheet. Fold pastry around beef, trimming excess; seal seams with egg wash. Tuck ends under to form a neat package. Flip seam-side down onto a parchment-lined baking sheet.
- Decorate and chill: Brush entire Wellington with egg wash. If you like, cut extra pastry into leaves or lattice for a decorative top. Chill 10 minutes—this helps pastry hold its shape.
- Bake: Place in oven; bake 25–30 minutes for medium-rare (internal temp 120–125°F), or 35 minutes for medium (130–135°F). Use an instant-read thermometer (ThermoWorks).
- Rest and serve: Remove from oven, tent loosely with foil. Rest 10 minutes (don’t skip this!). Slice into 1½-inch portions. Watch the crust stay crisp while beef stays juicy—every single time.
Servings & Timing
Makes 6–8 generous servings
Prep Time: 25 minutes (plus 15 minutes chilling)
Rest/Chill Time: 25–30 minutes total
Cook Time: 30 minutes
Total Time: About 1 hour 20 minutes (plus standing)
Variations
• Blue cheese twist: Mix 2 oz soft blue cheese into duxelles before wrapping.
• Vegetarian version: Replace filet with a portobello mushroom stack.
• Herb-studded pastry: Stir chopped rosemary into egg wash before brushing.
• Mini Wellingtons: Cut puff pastry into smaller squares, serve as individual bites.
• Truffle oil finish: Drizzle truffle oil over sliced beef for an earthy boost.
• Gluten-free: Use a certified gluten-free pastry sheet; bake a bit longer.
Storage & Reheating
• Fridge: Store leftover slices in an airtight container, up to 2 days.
• Freezer: Wrap whole or sliced Wellington tightly; freeze up to 1 month.
• Reheat: Thaw overnight in fridge (if frozen). Warm in a 325°F oven 10–15 minutes until heated through—this keeps pastry crisp.
• Make-ahead: Prepare and assemble up to 2 days ahead; keep chilled until bake time.
Notes
• I learned that chilling the assembled Wellington before baking is key for a neat shape and flaky layers.
• If your duxelles seems too wet, spread on a tray and pop in oven at 350°F for 5 minutes to dry it out.
• For perfect medium-rare, remove at 120°F; carryover heat brings it to 125–130°F while resting.
• Use a sharp, non-serrated knife (Wüsthof chef’s knife) for clean slices.
• Want extra crunch? Brush the Wellington again mid-bake with egg wash.
FAQs
Q: Can I use other cuts of beef?
A: You can, but filet mignon is ideal for even cooking and that tender bite. A sirloin roast works, but slice it thinner.
Q: My pastry base got soggy—help!
A: Make sure your duxelles is fully dry before assembly, and chill the wrapped beef so juices stay put.
Q: Is Beef Wellington really hard to make?
A: Not at all. With these clear steps and some prep, it’s doable on a weeknight—or holiday.
Q: Can I skip the prosciutto?
A: You can, but the ham layer keeps moisture away from the pastry and adds flavor.
Q: How do I know when it’s done?
A: Use an instant-read thermometer: 120–125°F for medium-rare, 130–135°F for medium.
Q: Can I prepare this vegan?
A: Try portobello mushrooms or jackfruit duxelles instead of beef, and use vegan puff pastry.
Q: What sides go best with Beef Wellington?
A: Roasted baby potatoes, buttered green beans, or a simple arugula salad balance the richness.
Q: Why is my crust not golden?
A: Ensure you brush it well with egg wash—not just the top, but sides too—and bake at 400°F.
Conclusion
This Beef Wellington Recipe truly brings British cuisine flair to your table—rich duxelles, tender filet mignon, and crisp puff pastry unite for a fine dining feel at home. Give it a try for your next holiday dish or special occasion, and let me know how yours turns out! Feel free to leave a comment below or explore my Yorkshire Pudding Recipe for a classic combo. Happy cooking—and cheers to delicious memories!
Beef Wellington
Ingredients
- 2-2½ lb center-cut beef tenderloin (filet mignon), trimmed
- Kosher salt and cracked black pepper, to taste
- 2 tbsp Dijon mustard (Maille or Grey Poupon)
- 8-10 oz cremini or button mushrooms, finely chopped (duxelles)
- 1 sheet puff pastry (about 14×14'')—Pepperidge Farm brand or homemade
- 1 egg yolk + 1 tsp water (egg wash)
- Olive oil for searing
Instructions
- Generously salt and pepper the filet mignon. Sear beef in a hot skillet for 2 minutes per side. Rest and brush with Dijon mustard.
- Cook mushrooms, shallot, garlic, and thyme in the same pan. Spread on a plate to cool.
- Lay prosciutto slices into a rectangle. Spread duxelles on top, place seared beef, and roll tightly. Chill for 15 minutes.
- Place beef-duxelles roll in the middle of puff pastry sheet. Fold pastry around beef, seal seams with egg wash, and chill for 10 minutes.
- Brush with egg wash, add decorative pastry if desired, and chill for 10 minutes.
- Bake in a 400°F oven for 25-30 minutes for medium-rare or 35 minutes for medium.
- Rest, slice, and enjoy the crispy crust and juicy beef.
