Best Beef Wellington Recipe
by Sommer Collier — last updated on Apr 15, 2025 
This is the Best Beef Wellington Recipe you’ll ever make, featuring tender and juicy meat wrapped in golden, flaky perfection!
The Best Beef Wellington Recipe For Elegant Entertaining
Beef Wellington is a decadent steak recipe with English and French roots and it’s traditionally served during the holidays. It’s made with buttery puff pastry, duxelles (mushroom pate), and Dijon mustard.
I love the contrast in every bite of this dish — crisp, golden pastry on the outside and juicy, perfectly medium-rare steak on the inside.
Sommer’s Recipe Notes
If you’re looking for a show-stopping dish to impress your guests, then this Beef Wellington recipe is perfect for you. It’s dramatic, elegant and packed with flavors and, honestly, a lot easier to make than you might think!
Why You’ll Love This Classic Wellington Recipe
- Restaurant Worthy Results at Home – This Beef Wellington recipe will give you impressive restaurant worthy results at home without having to splurge on fine dining.
- Easy to Prep Ahead – Prep the mushroom filling beforehand to save time!
- Feeds a Crowd – Since this recipe easily feeds about 6-8 people, it’s truly a perfect dish for a dinner party or holiday gathering.
- What You’ll Need – Note that you’ll need an oven-safe thermometer in order to ensure that the beef reaches its ideal temperature.
Whether you’re cooking to impress or just treating yourself with this elevated Beef Wellington recipe, one thing is for sure — this dish definitely brings that WOW factor!
Ingredient Notes and Tips
- Beef tenderloin – I use center cut beef tenderloin because it has minimal fat, it’s boneless and it has very little cartilage.
- Mushrooms – For the duxelles, you can use any type of mushroom you prefer, like white button, cremini, shiitake or portobello.
- Puff pastry – Store-bought puff pastry is the easiest and most time-saving option for this recipe.
- Dijon mustard – Use a high-quality dijon mustard for this dish. It tenderizes the beef and gives it a subtle kick of heat.
- Prosciutto – Even though prosciutto isn’t traditionally used in Beef Wellington, it just adds so much flavor to this dish!
Recipe Variations & Dietary Swaps
- Individual Wellingtons – Make individual portions of this recipe by using 8 oz pieces of filet mignon.
- Mushroom free – Skip the mushrooms and use a caramelized onion filling instead.
- Cheese – Add a sprinkle of grated Parmesan into the mushroom filling for a cheesy surprise.
- Vegetarian – Swap the beef for whole portobello mushrooms.
- Low-fat – Omit the prosciutto and instead of beef tenderloin use a leaner version of turkey tenderloin.
- Gluten-free – Use a GF store-bought puff pastry and make sure that all the condiments are gluten-free too.
How to Make the Best Beef Wellington
As noted above, it’s pretty important to have an over thermometer to make this dish properly. If you don’t have one by now, this is the perfect time to make the small investment in an internal meat thermometer... It’s a game changer!
Find the full Best Beef Wellington recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – While best to enjoy freshly prepared, you technically can save leftovers. Cool, and transfer the slices to an airtight container. Keep beef Wellington in the fridge for up to 3 days
- Freezing Leftovers – Wrap tightly in a layer of plastic wrap, then in a layer of aluminum foil, and place in a plastic ziplock bag. Store in the freezer for up to 3 months.
- Reheating Leftovers – The trick here is to warm the leftovers without overcooking the tenderloin. To do so, place the slices on a lined baking sheet and loosely cover them with foil. Bake for 15 minutes or so in a low 300°F oven.
Serving Suggestions
This is fabulous for a holiday meal, dinner parties, or any special occasion that deserves some fancifulness!
Pair generous slices with fluffy mashed potatoes or Best Duchess Potatoes,and Brussels sprouts, green beans, broccoli, or another green veggie on the side.
Frequently Asked Questions
Let the seared tenderloin cool before wrapping. If it is too warm the meat will release steam when baked, making the pastry bottom soggy.
And it’s key to wrap the tenderloin tightly, but not too tightly, in the prosciutto. You should not be able to see any exposed beef after wrapping.
In order to prevent the Beef Wellington from falling apart, make sure that you’re tightly wrapping each layer, and remove any extra moisture before baking.
Use a meat thermometer to check the internal temperature of the beef. For medium-rare, make sure the internal temperature is at 125 degrees Fahrenheit. Be sure to rest the Beef Wellington before cutting and serving.
Other than it making this dish EXTRA delicious, the prosciutto helps lock in the moisture.
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Best Beef Wellington Recipe + VIDEO
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Ingredients
- 3 tablespoons butter or oil
- 2.5-3 pounds center-cut beef tenderloin
- Salt and pepper
- 1 ½ pounds mushrooms
- 2 shallots
- 1 tablespoon fresh thyme leaves
- 3-4 cloves garlic
- ¼ cup sherry or cognac
- ¼ cup Dijon mustard
- 6 ounces thinly sliced prosciutto
- 16-18 ounce box puff pastry
- 2 large eggs beaten
Instructions
- Prep The Beef Tenderloin: Preheat the oven to 400°F. Move the oven racks, so that you can place the Beef Wellington in the lowest position. Set out a large rimmed baking sheet and line it with parchment paper.
- Set a large cast-iron skillet (or sauté pan) on the stovetop, over medium heat. Generously sprinkle the beef tenderloin with salt and pepper on all sides.
- Add the butter to the hot skillet, then sear the beef tenderloin for 3 minutes per side rotating to all four sides, 12 minutes total. Remove the beef tenderloin from heat.
- For the Mushroom Duxelles: Set out a large food processor. Add the mushrooms, peeled shallots, thyme leaves, garlic, and sherry to the food processor. Lock the lid into place and purée into a fine paste.
- Add the mushroom purée to the skillet. Stir and sauté the mushroom mixture into a fine smooth paté, about 10 minutes. Remove from heat and let it cool.
- Once the beef tenderloin has cooled, brush the entire surface with Dijon mustard.
- Wrapping: Lay out a large sheet of plastic wrap. On the plastic wrap, arrange overlapping layers of prosciutto that are long enough and wide enough to fully enclose the beef tenderloin in a prosciutto sheet.
- Next, spread the mushroom paté over the surface of the prosciutto. Carefully place the Dijon-coated beef tenderloin in the center of the prosciutto sheet. Wrap the prosciutto around the beef tenderloin, using the plastic wrap to pull it tight. Then tuck in the ends under. (It’s OK if some of the mushroom pate squeezes out.)
- On the parchment paper lined baking sheet lay out one large sheet (or two small overlapping sheets) of puff pastry. Roll out the puff pastry into a rectangle large enough to wrap completely around the beef tenderloin and tuck in the edges. This will most likely be 13 x 18 inches, the size of the baking sheet.
- Brush beaten egg over the surface of the puff pastry.
- Carefully unwrap the plastic from the beef tenderloin, and discard it. Place the prosciutto-wrapped tenderloin in the center of the puff pastry sheet. Wrap the long edges of the puff pastry over the top of the tenderloin, like you are wrapping a present. Flip the Beef Wellington over onto the seam. Then fold and tuck the loose ends underneath the tenderloin to seal.
- Brush the remaining egg over the entire surface of the wrapped beef tenderloin. Use a small paring knife to cut scored vents in the surface of the puff pastry. (You can make a pretty pattern if you like.)
- Insert an oven-safe meat thermometer into the center most part of the beef tenderloin. Set the internal temperature of the oven thermometer to 125°F.
- Bake for 35 to 45 minutes, only until the internal temperature reaches 125°F.
- Remove the Beef Wellington from the oven and allow it to rest at least 10 minutes before slicing and serving.
Notes
- Storing Leftovers – While best to enjoy freshly prepared, you technically can save leftovers. Cool, and transfer the slices to an airtight container. Keep beef Wellington in the fridge for up to 3 days
- Freezing Leftovers – Wrap tightly in a layer of plastic wrap, then in a layer of aluminum foil, and place in a plastic ziplock bag. Store in the freezer for up to 3 months.
- Reheating Leftovers – The trick here is to warm the leftovers without overcooking the tenderloin. To do so, place the slices on a lined baking sheet and loosely cover them with foil. Bake for 15 minutes or so in a low 300°F oven.
what a fun December kind of dish, and such a classic, love the mushroom pate too, thank you!
I didnt know how easy this meal was, but now I am going to make it regularly! thank you so much for sharing this recipe!
Perfectly golden & crisp on the outside, but so tender & juicy on the inside!! This makes a great date night in!
This might look fancy but it was surprisingly easy to make. Gorgeous presentation too, my inlaws were impressed!