How to Make Beef Wellington – This classic holiday dish always impresses, and is not as difficult to make as you might think! All the tips you need for the best Beef Wellington are in this simple step-by-step recipe.

Slice of beef wellington on a plate with mashed potatoes and broccolini.

What Is So Special About Beef Wellington?

Here we have the ultimate holiday main dish! Beef Wellington is a decadent steak recipe with English and French roots. Although it is considered an English dish, it is made with puff pastry, duxelles (mushroom pate), and Dijon mustard… all definitively French preparations.

The dish consists of a large beef tenderloin layered with Dijon mustard, prosciutto, mushroom duxelles, and puff pastry. It is golden and crispy on the outside, yet with a perfect medium-rare steak on the inside. Thick slices plate beautifully to elevate any meal with seriously impressive flair!

Top down slice of wellington on a plate with mashed potatoes and roasted broccoli.

Ingredients Checklist

  • Butter – or oil, for searing the meat
  • Beef tenderloin – center cut (AKA beef fillet steak)
  • Salt and pepper – to season the beef prior to searing
  • Mushrooms – savory and earthy
  • Shallots – a sweeter onion with less bite
  • Thyme – fresh leaves
  • Garlic – peeled but can be left whole
  • Sherry – or cognac
  • Dijon mustard – great tanginess to balance the richness of the pastry and savory beef
  • Prosciutto – thinly sliced
  • Puff pastry – store-bought is easiest for this Beef Wellington recipe (and therefore best for this recipe, IMO)
  • Eggs – beaten, to use as an egg wash
Close view beef tenderloin wrapped in mushroom pate and puff pastry.

Recipe Steps

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.

Raw beef tenderloin coated with salt and pepper.

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 the heat.

Searing beef tenderloin in a cast iron skillet.

Make the Duxelles

Set out a large food processor. Add the mushrooms, peeled shallots, thyme leaves, garlic, and sherry to the food processor.

Food processor with mushrooms, herbs, and shallots.

Lock the lid into place and purée into a fine paste.

Pureed Duexulles in a food processor.

Add the mushroom purée to the skillet. Stir and sauté the mushroom mixture into a fine smooth paté, for about 10 minutes. Remove from heat and let it cool.

Once the beef tenderloin has cooled, brush the entire surface with Dijon mustard.

Hand with yellow basting brush, brushing Dijon mustard over the seared tenderloin.

First 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.

Slices of prosciutto laid out on plastic wrap.

Next, spread the mushroom paté over the surface of the prosciutto.

Note: Our recipe includes a hearty layer of mushroom pate, thicker than some recipes. Although this may seem like overkill, it’s nice to have a bit of mushroom pate with every single bite of beef tenderloin. That way, no additional sauce or topping is needed for serving.

Mushroom pate spread thin over the prosciutto.

Carefully place the Dijon-coated beef tenderloin in the center of the prosciutto sheet.

Mustard coated tenderloin placed in the center of the mushroom pate.

Wrap the prosciutto in the plastic around the beef tenderloin.

Showing Beef Wellington recipe steps to wrap the tenderloin.

Then tuck in the ends under. It’s OK if some of the mushroom pate squeezes out.

Get the Complete (Printable) Best Beef Wellington Recipe + VIDEO Below. Enjoy!

Fully wrapped beef tenderloin.

Tightly – but not too tightly – wrap the plastic wrap all the way around.

Place the wrapped tenderloin in the refrigerator while you prepare the puff pastry.

Plastic wrapped beef tenderloin.

Second Wrapping

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.

Puff pastry rolled out, hand with roller flattening the pastry.

Brush beaten egg over the surface of the puff pastry.

Hand with yellow basting brush, lightly coating the puff pastry with egg wash.

Carefully unwrap the plastic from the beef tenderloin. Place the prosciutto-wrapped tenderloin in the center of the puff pastry sheet.

Prosciutto wrapped tenderloin in the middle of the egg washed puff pastry.

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-side. 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. :))

Beef Wellington recipe final wrapping step.

Bake and Slice

Insert an oven-safe meat thermometer into the centermost 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.

Baked beef Wellington on parchment paper.

Remove the Beef Wellington from the oven and allow it to rest for at least 10 minutes.

Top down view baked beef Wellington.

Slice and serve.

Pro Tip: This Beef Wellington recipe has you wrap mushroom pate and prosciutto around the short edges of the tenderloin before wrapping it in puff pastry. This means that the end slices will be mostly pastry and mushrooms. This helps protect the end pieces, so they do not get overcooked. However, make sure to cut the end slices slightly thicker than the center sections so they still include beef tenderloin

Sliced beef wellington on parchment paper.

Serving Suggestions

This is fabulous to serve as a holiday meal, at dinner parties, or any special occasion that deserves some fancifulness!

Pair generous slices with fluffy mashed potatoes and Brussels sprouts, green beans, broccoli, or another green veggie on the side.

Note: If it’s made properly, Beef Wellington is bold and flavorful, no sauce is needed.

Slice of wellington on a plate, with broccoli and mashed potatoes.

Frequently Asked Questions

What cut of meat should I use for beef Wellington?

Beef tenderloin is the traditional meat of choice. It’s a cut that is large enough to sear and wrap in the puff pastry, and will stay medium-rare when baked.

Beef tenderloin it the cut of beef that filet mignon steaks are cut from, so it is tender with a robust beefy flavor.

How do you keep Beef Wellington from getting soggy on the bottom?

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.

How do you store 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.

You can freeze the Wellington, also. 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.

How do you reheat leftover Beef Wellington?

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.

Final shot from Beef Wellington Recipe, close view of slice on plate with sides.

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The Best Beef Wellington Recipe + VIDEO

Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
The ultimate holiday main dish! Tender beef filet wrapped in french mushroom paté, prosciutto, and golden puffy pastry.
Servings: 8 servings

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.

Video

Notes

This recipe has you wrap mushroom pate and prosciutto around the short edges of the tenderloin before wrapping it in puff pastry. This means that the end slices will be mostly pastry and mushrooms. This helps protect the end pieces, so they do not get overcooked. However, make sure to cut the end slices slightly thicker than the center sections so they still include beef tenderloin.
Our recipe includes a hearty layer of mushroom pate, thicker than some recipes. Although this may seem like overkill, it’s nice to have a bit of mushroom pate with every single bite of beef tenderloin. That way no additional sauce or topping is needed for serving.
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.
You can freeze the Wellington, also. 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.

Nutrition

Serving: 1pc, Calories: 845kcal, Carbohydrates: 31g, Protein: 37g, Fat: 63g, Saturated Fat: 22g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 30g, Trans Fat: 0.03g, Cholesterol: 155mg, Sodium: 464mg, Potassium: 849mg, Fiber: 2g, Sugar: 3g, Vitamin A: 125IU, Vitamin C: 4mg, Calcium: 45mg, Iron: 6mg
Course: Main, Main Course
Cuisine: American, British
Author: Sommer Collier
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