The Best Homemade Beef Wellington Recipe
What You’ll Love About This Recipe
This Beef Wellington recipe is a showstopper that will wow your family and friends. It’s easier to make than you might think, and the results are restaurant-quality.
- Rich, savory flavors: Tender beef, earthy mushrooms, and flaky pastry come together for an unforgettable bite.
- Perfect for special occasions: It’s a classic dish that makes any meal feel extra fancy and festive.
- Fun to prepare: Rolling and assembling the Wellington is a satisfying kitchen project that feels like a creative challenge.
Recipe
Beef Wellington is a classic British dish that combines tender beef fillet, rich mushroom duxelles, and flaky puff pastry. This luxurious dish is often reserved for special occasions due to its intricate preparation and presentation. The key to a perfect Beef Wellington lies in the precise layering of ingredients and careful cooking to guarantee the beef remains juicy while the pastry achieves a golden crust.
Ingredients:
- 1.5 lbs beef tenderloin (center-cut)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 6 ounces cremini or button mushrooms, finely chopped
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 tablespoon fresh thyme leaves
- 4 slices prosciutto
- 1 sheet puff pastry, thawed if frozen
- 1 egg, beaten (for egg wash)
- Flour, for dusting
Instructions:
- Season the beef tenderloin generously with salt and pepper.
- Heat olive oil in a large skillet over high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove from the skillet and let cool. Brush the beef with Dijon mustard.
- In the same skillet, add mushrooms, shallot, garlic, butter, and thyme. Cook over medium heat until the mushrooms release their moisture and the mixture is dry, about 10 minutes. Season with salt and pepper, then let cool.
- Lay a sheet of plastic wrap on a flat surface. Arrange the prosciutto slices in a slightly overlapping layer to form a rectangle. Spread the mushroom mixture evenly over the prosciutto.
- Place the beef in the center of the prosciutto-mushroom layer. Using the plastic wrap, tightly roll the prosciutto and mushroom mixture around the beef. Twist the ends of the plastic wrap to seal and refrigerate for 15 minutes.
- Preheat the oven to 400°F (200°C).
- On a floured surface, roll out the puff pastry to a size large enough to wrap the beef. Unwrap the beef and place it in the center of the pastry. Brush the edges of the pastry with egg wash. Fold the pastry around the beef, trimming any excess, and seal the edges.
- Place the wrapped beef seam-side down on a baking sheet lined with parchment paper. Brush the entire surface with egg wash.
- Bake for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 120°F (49°C) for rare, 130°F (54°C) for medium-rare.
- Let rest for 10 minutes before slicing and serving.
Notes:
- Make certain the mushroom mixture is completely dry to prevent the pastry from becoming soggy.
- For a more decorative touch, score the pastry lightly with a knife before baking.
Equipment:
- Large skillet
- Plastic wrap
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
Time:
- Prep time: 45 minutes
- Cooking time: 30 minutes
Cuisine:
British
Serving:
Serves 4
Nutrition
Nutritional values may vary based on specific ingredients and portion sizes. Here’s a general breakdown for a standard Beef Wellington serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 650 kcal |
| Protein | 35 g |
| Carbohydrates | 20 g |
| Fat | 45 g |
| Saturated Fat | 18 g |
| Cholesterol | 120 mg |
| Sodium | 600 mg |
| Fiber | 1 g |
| Sugar | 3 g |
What To Serve With It
I always pair my Beef Wellington with creamy mashed potatoes because they’re the perfect comfort food to balance the richness of the dish. Roasted vegetables, like carrots and asparagus, add a fresh, colorful touch that complements the flavors nicely. It’s a simple yet elegant combination that makes the meal feel complete.
Mashed Potatoes
Though Beef Wellington steals the spotlight, creamy mashed potatoes make the perfect sidekick, balancing its rich flavors with their comforting simplicity. I love using buttery potatoes, like Yukon Gold, for their naturally smooth and creamy texture. Boiling them until tender, then mashing with butter, warm milk, and a pinch of salt creates a dish that feels like a warm hug on the plate. A secret I swear by? Adding a splash of cream for extra silkiness. This side doesn’t just complement the Wellington—it enhances every bite, making the meal feel complete. Trust me, you’ll want seconds of both!
Roasted Vegetables
While mashed potatoes bring creamy comfort to Beef Wellington, roasted vegetables add a vibrant, caramelized contrast that’s just as satisfying. I love how a simple vegetable pairing can elevate the dish—think carrots, parsnips, or Brussels sprouts tossed in olive oil, salt, and pepper, then roasted until golden. Seasonal sides like butternut squash in fall or asparagus in spring keep things fresh and exciting. The best part? They’re easy to prep while the Wellington cooks, and their natural sweetness balances the rich, savory flavors. Honestly, I can’t imagine serving this meal without a colorful, crunchy veggie finish!
