How to Make Beef Wellington Recipe

For years, Beef Wellington lived in my mind as this untouchable restaurant dish, a project too daunting for a home cook. I’d see it on cooking shows, all golden pastry and perfect pink meat, and think, “That’s for chefs, not for me.” But let me tell you a secret: it’s not as hard as it looks. It’s a project, absolutely, a labor of love for a special occasion. But with a bit of patience and a few key tricks, you can absolutely pull it off and stun everyone at the table.

The real magic of a Wellington is in those beautiful layers. You start with the most tender cut of beef, give it a quick sear for flavor, then wrap it in a rich mushroom paste called duxelles, a blanket of salty prosciutto, and finally, a crisp, buttery puff pastry crust. The challenge, and where many recipes go wrong, is getting that pastry beautifully browned and flaky while the beef inside stays a perfect medium-rare. Soggy pastry or overcooked meat are the usual pitfalls.

After a few tries and some happy accidents, I’ve landed on a method that works reliably. It’s all about managing moisture and understanding how heat works its way through all those layers. This guide will walk you through every step, focusing on those little nuances that make the difference between a good attempt and a spectacular success. So take a deep breath, clear your afternoon, and let’s make something incredible.

What You’ll Need to Get Started

Before we dive into the method, let’s talk about the core components. Understanding the “why” behind each layer is half the battle. The beef tenderloin is the star, prized for its melt-in-your-mouth texture. Because it’s so lean, we build flavors around it. The duxelles adds deep, earthy notes, the prosciutto gives a salty, savory punch, and the pastry provides that stunning, contrasting crunch.

Getting the right cut is crucial. You want a center-cut piece of beef tenderloin, sometimes sold as a chateaubriand. This is the uniform, thick part from the middle of the whole tenderloin. You can ask your butcher to trim it for you, or buy a pre-trimmed one. A nice, even cylinder is what we’re after, as it cooks uniformly. Now, about that puff pastry: buy it.

Seriously, unless you have a professional pastry sheeter and a day to spare, the frozen stuff is fantastic. Just make sure you’re getting puff pastry sheets, not phyllo dough. An all-butter puff pastry will give you the best flavor, but the more common vegetable oil-based brands work perfectly well, too. The key is to keep it cold until the very moment you need to work with it.

Ingredients Needed for the Recipe

• Beef Tenderloin (3 lbs, center-cut): The luxurious, tender centerpiece of the dish.
• Dijon Mustard (4 tbsp): Used to coat the seared beef, adding a tangy layer of flavor.
• High-Heat Oil (3 tbsp): Like canola or avocado oil, for getting a perfect sear on the meat.
• Kosher Salt: For seasoning the beef and the duxelles.
• Mushrooms (32 oz, cremini or button): The base of the duxelles, finely chopped to create a flavorful, dry paste.
• Shallots (4 large) & Garlic (5 cloves): Aromatic foundations for the duxelles.
• Unsalted Butter (4 tbsp): For sautéing the duxelles and building richness.
• Dry Sherry (4 tsp, optional): Adds a nice depth of flavor to the mushrooms as they cook.
• Fresh Thyme (5 sprigs): Herbal, fragrant notes for the duxelles.
• Prosciutto (14 thin slices): Creates a moisture barrier and adds a layer of salty, savory flavor.
• Puff Pastry (2 boxes, 17.3 oz each): The gorgeous, flaky outer crust. Two boxes gives you a safety net.
• Eggs (3): Beaten for the egg wash, which gives the pastry its golden-brown shine.

The Heart of the Flavor: Making Duxelles

This mushroom paste is where you build a ton of flavor and, critically, create a shield against sogginess. You’ll want to use a food processor here to get the mushrooms incredibly fine, almost like a coarse meal. If you chop by hand, just go as small as you can manage. The goal is to maximize surface area to drive off moisture.

Cook the duxelles in a large skillet over medium heat with butter, shallots, and garlic. This isn’t a quick sauté; it’s a slow, patient process. You’ll cook and cook, stirring often, until all the liquid released by the mushrooms has completely evaporated. The mixture should look like a thick, dark paste that holds its shape.

This can easily take 45 minutes. Don’t rush it. If there’s any moisture left in the duxelles when you wrap the Wellington, it will steam the pastry from the inside and turn it soggy. When it’s done, stir in the fresh thyme leaves, let it cool to room temperature, and then pop it in the fridge. A cold duxelles is much easier to handle.

Preparing the Beef and Prosciutto Blanket

While the duxelles chills, prep your beef. Pat it completely dry with paper towels. If your piece has a thinner “tail” or side muscle, you can trim it off or simply tie it against the main piece with butcher’s twine to form a neat cylinder. This ensures even cooking. Rub the whole thing lightly with oil and a modest sprinkle of salt.

Now, get a heavy skillet screaming hot. Sear the tenderloin on all sides, including the ends, just to get a beautiful brown crust. We’re not cooking it through, just searing for flavor. This should take only a few minutes total. Remove it, let it cool a bit, then brush the entire surface with the Dijon mustard. This adds a fantastic flavor note. Untie it if you used twine, let it cool to room temperature, then refrigerate it, too.

Next, create your prosciutto layer. On a long piece of plastic wrap, lay out your slices of prosciutto slightly overlapping, like shingles. You’re making a sheet wide and long enough to completely envelop the beef. Take your chilled duxelles and spread it in an even rectangle over the prosciutto, leaving a small border. This is your flavorful, protective bed.

How to make How to Make Beef Wellington?

Step 1 – Assembling the Wellington Package

Take your chilled, mustard-brushed tenderloin and place it down the center of the duxelles rectangle. Using the plastic wrap to help you, lift the prosciutto and duxelles up and around the beef, rolling it into a tight, neat package. Twist the ends of the plastic wrap tightly to form a firm, uniform log. This step is crucial for the shape. Refrigerate this package for at least an hour, or even overnight. A firm, cold center is your best friend for the next step.

Step 2 – Wrapping in Puff Pastry

Lightly flour your surface and roll out your cold puff pastry to about a 1/3-inch thickness. You may need to seam two sheets together to get enough length. Unwrap the chilled meat bundle and place it on the pastry. Brush the edges of the pastry with your beaten egg wash, then wrap it up snugly, like a present, trimming any excess. Place it seam-side down on a baking sheet. You can decorate the top with pastry scraps cut into leaves, or simply score it lightly with a knife. Brush the entire surface with egg wash.

Step 3 – The Critical Bake and Rest

Preheat your oven to 425°F, with a rack in the lower third. This helps the bottom of the pastry brown. Before it goes in, insert a good leave-in thermometer probe into the center of the beef from one end. This is non-negotiable for perfect doneness. Bake until the internal temperature reads between 105°F and 110°F. This will shock you, it seems so low. But trust the process. The beef is insulated by all those layers, and it will continue to cook dramatically while it rests.

Step 4 – The Patient Rest

When the alarm goes off, take the Wellington out and let it rest, undisturbed, right on the pan for a full 20 to 30 minutes. Do not remove the thermometer. Watch in amazement as the temperature climbs to your perfect medium-rare target of 130-135°F. This “carryover cooking” is the key to nailing the doneness. If, after resting, it hasn’t quite reached your desired temp, you can always pop it back in the oven for a few more minutes.

Tips for Wellington Success

• Chill everything. A cold duxelles, cold beef, and cold pastry are essential for clean assembly and maximum pastry puff.
• Cook the duxelles until it’s dry. Your patience here directly prevents a soggy pastry bottom. It should be a paste, not a wet mixture.
• Invest in a leave-in thermometer. Guessing doneness is the fastest way to overcook this expensive cut of meat. It’s a game-changer.
• Pull the beef early. Remember, 105-110°F in the oven is your target for medium-rare after the rest. It will rise 20-30 degrees.
• Buy an extra box of puff pastry. It’s cheap insurance in case you tear the dough or want to get fancy with a lattice top.

Serving and Storing Your Masterpiece

Once rested, use a long, sharp serrated knife to slice your Wellington into thick, beautiful pieces. Each slice will reveal all those stunning layers. I love serving it with something simple to cut the richness, like a bright arugula salad with a lemony vinaigrette, or some roasted asparagus. A classic red wine sauce or a simple horseradish cream on the side is never a bad idea, either.

If you have leftovers, store the whole, unsliced portion tightly wrapped in the fridge for up to three days. To reheat, bring it to room temperature for 30 minutes, then warm it in a 350°F oven until the beef is just warmed through. The pastry won’t be as perfectly crisp as day one, but it will still be delicious. I’d avoid the microwave if you can.

Why It’s Worth the Effort

Making a Beef Wellington is a commitment, I won’t lie. It’s not a quick weeknight dinner. But the process itself is part of the joy, a mindful kitchen project that results in something truly celebratory. The look on your guests’ faces when you bring that golden, crackly pastry log to the table is priceless. It’s a dish that says “this moment is special,” and that’s a feeling you can’t buy.

So, the next time a big birthday, anniversary, or holiday rolls around, consider taking on the Wellington. Follow these steps, embrace the chilling times, and watch that thermometer. You might just find that this iconic dish isn’t intimidating at all, it’s just a series of simple steps done with care. And you are absolutely capable of that.

Print Recipe

How to Make Beef Wellington Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: British Courses: Dinner, Lunch

Difficulty: hard Prep Time 90 mins Cook Time 45 mins Rest Time 30 mins Total Time 2 hrs 45 mins

Cooking Temp: 218  C Servings: 6 Estimated Cost: $ 50 Calories: 850

Best Season: Winter, Fall

Description

Beef Wellington is a luxurious dish where puff pastry is wrapped around beef tenderloin, prosciutto, and duxelles, then baked and sliced into portions to serve. These different layers of flavor make it truly spectacular. This guide walks you through every step to ensure a perfectly cooked, golden-brown Wellington with a tender, medium-rare center.

ingredients

Servings

Beef

• 3 lb beef tenderloin, center cut (all silverskin trimmed off if any)
• 4 tbsp dijon mustard
• 3 tbsp olive oil (or canola oil, to sear beef)
• kosher salt (to taste)

Duxelles

• 32 oz mushrooms (white button, cremini, or mix)
• 4 large shallots, minced
• 4 tbsp unsalted butter
• 4 tsp dry sherry (optional)
• 2 tsp fresh garlic, minced (or 5 medium cloves)
• 5 sprigs fresh thyme leaves (leaves only)
• kosher salt (to taste)
• fresh ground black pepper (to taste)

Puff Pastry & Assembly

• 2 boxes puff pastry dough (approx. 17.3 oz each; better to have extra)
• 3 eggs beaten (for egg wash)
• 14 slices prosciutto (thin, chilled)

Instructions

Make the Mushroom Duxelles

1. Clean mushrooms using a paper towel or brush. Finely chop mushrooms, garlic, and shallots by hand or pulse in a food processor (do not over-process).
2. Melt butter in a sauté pan over medium heat. Add shallots and cook until translucent. Add mushrooms and cook until most liquid evaporates and mixture caramelizes (45–60 min). Stir in sherry gradually, allowing it to evaporate. Mix in thyme, season with salt and pepper, then cool completely and refrigerate.
   *This is a long process and may take up to 45–60 minutes.*

Prepare Beef Tenderloin (Chateaubriand)

1. Tie the tenderloin with butcher’s twine in multiple places to create a uniform cylinder shape for even cooking.
2. Pat meat dry, lightly coat with oil, and season lightly with salt (remember prosciutto adds salt).
3. Preheat a large skillet over medium-high heat. Sear all sides of the beef, including ends, just to brown—do not cook through.
   NOTE: You are only searing the meat, not cooking it at this point.
4. Cool beef to room temperature, remove twine, wrap in plastic, and chill in refrigerator.

Prepare Prosciutto and Duxelles Layer

1. Lay out ~2 feet of overlapping plastic wrap. Arrange 14 overlapping slices of prosciutto to form a rectangle large enough to wrap the beef with 3-inch overhang on ends.
   *Amount may vary depending on tenderloin size.*
2. Spread cooled duxelles evenly over prosciutto in a rectangle slightly longer and wider than the beef.
   Use an offset spatula (lightly oiled) to spread without sticking.

Wrap Up The Tenderloin

1. Remove beef from fridge, coat with Dijon mustard, and place in center of duxelles. Use plastic wrap to tightly roll prosciutto/duxelles around beef into a log. Twist ends and chill for at least 30 minutes (or up to 1 day ahead).
   *This may be done a day ahead of time (preferred).*

Prepare the Puff Pastry and Wrap the Wellington

1. Thaw puff pastry overnight in fridge. On a floured surface, roll out one sheet to ~1/3 inch thick. If needed, press two sheets together at seam and roll as one.
2. Unwrap chilled beef log and place on pastry. Roll pastry around log lengthwise. Seal seam with egg wash, pressing firmly. Tuck ends under and seal with more egg wash.
3. Optional lattice: Roll second pastry sheet, use lattice cutter, gently separate strips (use paring knife if needed), then place over base. Brush entire surface with egg wash and sprinkle with kosher salt.

Bake the Beef Wellington

1. Preheat oven to 425°F (218°C). Position rack in lower third of oven.
2. Lightly spray a small sheet pan. Place Wellington seam-side down on pan. Insert leave-in probe thermometer into center of beef.
3. Bake until internal temperature reaches 105–110°F (40–43°C)—about 35–45 minutes.
   This will yield medium-rare after resting.
4. Remove from oven and rest uncovered for at least 20–30 minutes. Do not remove thermometer during rest. Final temp should reach 130–135°F (54–57°C).
   *If underdone, return to oven for 5–10 min. Tent with foil if pastry browns too much.*
5. Slice into 1-inch portions and serve immediately.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 850kcal

% Daily Value *

Total Fat 53g82%

Saturated Fat 22g111%

Cholesterol 210mg70%

Sodium 980mg41%

Potassium 890mg26%

Total Carbohydrate 28g10%

Dietary Fiber 2g8%

Sugars 3g

Protein 62g124%

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Calcium 6 mg

Iron 35 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Moisture is the enemy: Ensure duxelles are fully dry before assembly to prevent soggy pastry.
• Keep everything cold: Chill components between steps to maintain structure and prevent premature melting of pastry butter.
• Use a thermometer: Carryover cooking can raise internal temp by 25–30°F—pull at 105°F for perfect medium-rare.
• Make ahead: Assemble up to 24 hours in advance and refrigerate before baking.

Keywords: beef wellington, beef tenderloin recipe, puff pastry beef, gourmet dinner, holiday beef recipe