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Beef Wellington Recipe

Beef Wellington might just be the most elegant, delicious, and upscale dish you could make for the holidays, but it doesn’t also have to be intimidating. Learn how to make this gorgeous dish the easy way!

Beef Wellington

What is Beef Wellington?

Beef Wellington is a whole cut of filet mignon that’s coated with duxelles (a finely chopped mixture of mushrooms, shallots, garlic, and parsley) then baked inside puff pastry. Sometimes, as we do in this recipe, a thin layer of prosciutto is used to both flavor the dish as well as act as a moisture barrier to the pastry. We also like to add a thin layer of mustard to the beef that helps the duxelles adhere better (it’s also delicious)!

Why Make this Beef Wellington recipe

You won’t find a simpler recipe that turns out something more gorgeous than Beef Wellington! There are a few steps involved, but each one is simple and can be done over the course of a couple days or more.

This is a show-stopping dish that actually tastes as good, if not better, than its presentation looks. Not to mention that if you use a digital meat thermometer, it’s essentially impossible to turn out anything less than perfect!

Beef Wellington Ingredients

  • Beef Tenderloin: You don’t need more than a couple pounds of beef to serve up to six people. Choose the center cut and get one that’s as uniform in size as possible.
  • Duxelles: This is a “filling” of sorts that’s used to coat the beef. You’ll need mushrooms, a large shallot, garlic, and some fresh thyme.
  • Mustard: Any mustard you have will work wonderfully here. Surprisingly, we’ve found that a simple yellow mustard is the easiest to spread evenly AND it gives the best flavor. Dijon would be a great choice, too (or a mixture of both).
  • Prosciutto: You’ll need about 12 slices to make a “wrap” large enough to fit easily around the meat. It tastes great, yes, but it also adds a moisture barrier between the duxelles and puff pastry, preventing a soggy crust.
  • Puff pastry: Go for frozen puff pastry to keep things simple. All you’ll need to do is thaw it, then roll it into a large enough rectangle that will cover the entire tenderloin.
  • Egg: This helps the puff pastry turn a gorgeous golden brown!

How To Make Beef Wellington

(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)

  1. Sear the tenderloin: Sear the beef in a very hot skillet until it’s browned on all sides.
  2. Prepare the Duxelles: Use a food processor to finely chop the mushrooms, shallots, and garlic and sauté this mixture in a skillet with unsalted butter.
  3. Wrap the tenderloin: Lay the prosciutto onto a plastic wrap, spoon the duxelles over the prosciutto, then place the tenderloin at the bottom edge of the prosciutto/duxelles and roll it up.
  4. Add Puff Pastry: Roll the beef up in the puff pastry and trim off any extra pastry and seal with your fingers.
  5. Bake: Bake until the pastry is a gorgeous golden brown and the internal temperature of the meat reaches 120F for medium rare.
Beef Wellington Image

Variations and Substitutions

This is one of those recipes where substitutions aren’t recommended, but there are a few tweaks you can make if necessary. While beef tenderloin is really the only meat that works well in this recipe, read on for other ways to change things up.

  • Duxelles: White button mushrooms work well, but feel free to use cremini if you prefer. You can also use onion in place of the shallot, and the garlic can be omitted entirely.
  • Mustard: Plain yellow mustard is, surprisingly, the best tasting. Dijon is also delicious, or use a little of both.
  • Prosciutto: It’s hard to believe, but there are those who don’t enjoy the taste of prosciutto! If that’s the case, try using a crepe in its place.

Beef Wellington Sauce Pairings

Originally, beef wellington was served without a sauce and this recipe perfectly stands on its own without a sauce. For those that want a sauce, here are the best sauces to serve with beef Wellington.

  • Béarnaise Sauce
  • Mushroom Sauce
  • Red Wine Sauce
  • Chimichurri Sauce
  • Bordelaise
  • Horseradish Cream Sauce
  • Hollandaise
  • Dijon Mustard Sauce
  • Roquefort Sauce

Can Beef Wellington be made in advance?

Yes, and it’s often easier to do so! You can make everything up to 2 days before, then just wrap the puff pastry around it and bake it when the day arrives. I don’t recommend freezing it but since you can get it mostly done beforehand, this really isn’t necessary.

This beef wellington bites recipe is perfect for a holiday party appetizer and if you prefer chicken try this chicken wellington recipe.

Beef Wellington

Beef Wellington Recipe

Yield: 4-6 Servings
Prep Time: 25 minutes
Cook Time: 40 minutes
Additional Time: 30 minutes
Total Time: 1 hour 35 minutes

Beef Wellington is an elegant, delicious, and upscale dish to make for the holidays or a romantic dinner, but it doesn't have to be intimidating. Learn how to make this gorgeous dish the easy way!


  • 2 lb center-cut filet mignon (one piece)
  • 1 tbsp oil (avocado, vegetable, or another with a high smoke point)
  • 2 tbsp unsalted butter
  • 1 ½ lb white button mushrooms, coarsely chopped
  • 1 large shallot, coarsely chopped
  • 2 garlic cloves, minced (this isn't normally used, so feel free to omit it)
  • Leaves from a sprig of fresh thyme, chopped
  • 2 tbsp yellow mustard (or Dijon)
  • 12 slices prosciutto
  • 1 sheet frozen puff pastry
  • 1 large egg, beaten
  • Coarse salt and freshly ground black pepper


    1.Preheat a medium-sized skillet over medium-high heat, then add the oil. Sear the beef until it's well-browned on all sides. Remove it from the pan, allow it to cool, then coat it with a thin layer of mustard.

    2.Make the duxelles by using a food processor to finely chop the mushrooms, shallots, and garlic. Using the same skillet, melt the butter over medium heat. Saute the mushroom mixture for about 20-25 minutes, or until all the liquid from the mushrooms has evaporated and they've begun to brown. Season with salt, sprinkle in the chopped fresh thyme, then set aside.

    3.Place plastic wrap that's twice the length and width of the tenderloin on the counter. Next, lay the prosciutto onto the plastic wrap, just slightly overlapping each piece, until it's large enough to cover the whole “roast” when wrapped.

    4.Spoon the duxelles over the prosciutto and very gently spread it out until the prosciutto is completely and evenly covered.

    5.Now you'll place the tenderloin at the bottom edge of the prosciutto/duxelles, then roll it up, tucking in the edges as you go. Once it's wrapped all the way, use the edges of the plastic to wrap it tightly, then put in the fridge so it can chill (you can leave it for just a couple of hours or overnight if you're making it in advance).

    6.Remove the puff pastry from the freezer to thaw.

    7.Roll out the puff pastry until it's an inch or so larger than the prosciutto rectangle you made. Brush the top and side edges of the puff pastry with beaten egg to help it adhere. Unwrap the beef from the plastic wrap, then roll it up in the puff pastry the same way you did before, starting at the edge that's not brushed with egg. Trim off any extra pastry and seal with your fingers.

    8. Wrap the entire thing in plastic wrap once again to get it as tight as possible. Chill for 30 minutes.

    9.Preheat your oven to 425F and remove the wellington from the fridge. Remove the plastic wrap and place it on a heavy sheet pan. Brush the puff pastry with egg wash and sprinkle on a bit of coarse salt.

    10.Place a meat thermometer into the center of the beef. If yours has the ability, set the temp to 120F so it will beep once it's ready (otherwise just keep a close eye on it as it gets closer to that temp). Bake it for about 40 minutes or so, or until the pastry is a gorgeous golden brown and the internal temperature of the meat reaches 120F for medium rare.

    11.Now just allow it to rest for about 10 minutes so the juices can be redistributed, then slice it and serve!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 649Total Fat: 40gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 228mgSodium: 1743mgCarbohydrates: 10gFiber: 3gSugar: 3gProtein: 60g

This data was provided and calculated by Nutritionix.

Kristy Bernardo
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