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This Beef Wellington recipe is a decadent, tender, and juicy beef tenderloin with a layer of mustard, mushroom duxelles, and prosciutto wrapped in a soft, buttery pastry that is cooked until golden brown. A holiday favorite!
Reasons You’ll Love This Recipe
- History: Beef Wellington originated in France and is an elegant and decadent dish.
- Special Occasion: Beef Wellington is a nice cut of meat, It uses the center-cut portion of the meat known to be the most tender and juicy part of the cow. Save this for holiday feasts or date nights.
- Versatile: Serve it up with some delicious mashed potatoes and a salad and creme brûlée for dessert for a special evening.
Ingredients in Beef Wellington
The cut of meat is the most important! You definitely want to splurge on some tender meat. Check out the recipe card at the bottom of the post for exact measurements.
Beef
- Beef Tenderloin: Beef tenderloin is a tender cut of beef, and is the perfect meat for this recipe.
- Salt and Pepper: These will enhance the flavor of the meat.
- Olive Oil: This helps sear the tenderloin before wrapping it up.
Mushroom Duxelles
- Mushrooms: I used Bella mushrooms for this mixture.
- Onion: The onion adds a delightful taste to the mushrooms.
- Garlic: You can use fresh garlic cloves or minced garlic from a jar. 1/2 teaspoon equals about one clove of garlic.
- Prosciutto: You wrap this additional layer of meat around the mushroom duxelles.
- Yellow Mustard: You can use any kind of yellow mustard that you prefer! It will be a glaze for the beef Wellington.
- Puff Pastry Sheet: This wraps it all together before you bake it.
- Eggs: The eggs help create a golden brown look on the pastry.
What Cut of Meat is Best For Beef Wellington?
Beef Wellington is made with a whole beef tenderloin fillet in this recipe. You want to use the most tender cut of meat that you can! Beef tenderloin is lean and juicy and will slice up beautifully for this recipe.
How to Make Beef Wellington
I can’t wait for you to try Beef Wellington! It is a sweet and savory blend of layers that melt in your mouth and tastes oh-so-good!
- Sear the Tenderloin: Generously salt and pepper your tenderloin. In a large skillet over medium-high heat, add the olive oil. Sear the tenderloin on each side for about 2-3 minutes until it gets a golden brown crust. Remove from the heat and set aside.
- Prepare the Mushroom Duxelles: In a food processor, add the mushrooms, garlic, and onion. Then, pulse in the food processor until it becomes a puree. Heat your skillet to medium-high and add the mixture. Sauté the mushroom mixture until the moisture has left. Remove from heat and let cool.
- Wrap the tenderloin: Roll out some plastic wrap and lay the prosciutto so they are even and overlap. Spread the mushroom mixture on top, leaving an inch border from the sides. Rub the mustard on the tenderloin and then roll the tenderloin up in the prosciutto and mushroom mixture, folding up the sides around the tenderloin as you roll. Wrap the plastic wrap tightly around the beef and refrigerate for 30 minutes.
- Add Puf Pastry: Preheat oven to 400 degrees Fahrenheit. Roll the puff pastry sheet out on a lightly floured surface. Place the tenderloin in the center. Brush the egg mixture around the tenderloin on the sheet and roll the tenderloin tightly in the pastry. Brush the remaining egg mixture on the outside of the pastry and cut slits on the top.
- Bake: Bake until the pastry is golden and the beef registers to 120 degrees for medium rare. About 45 minutes. Remove it from the oven and let it rest for 10 minutes before slicing.
Tips for Making Beef Wellington
These tips will ensure that you have the best Beef Wellington recipe. Make this your next family tradition by adding in Beef Wellington recipe to your holiday dinners.
- Let it Rest: It is best to let the meat rest in between each stage of wrapping. Sitting it in the refrigerator or freezer will help firm up the tenderloin.
- Tie it Up: Tie your beef tenderloin with kitchen twine. This will help hold its shape while it is being seared.
- Brush the Meat with Egg: Brush your meat as well as the pastry with egg wash. This will make the top layer of the pastry stick to the meat and stop it from rising and leaving a gap.
- Trimming: Try not to trim the pasty too close to the meat. Give the meat more pastry when wrapping it.
- Don’t Wrap too Tightly: When adding the pastry, try not to wrap it tightly but don’t let any air in between. Layer it on smoothly and carefully without pressing too hard.
- Leftover Pastry: If you have leftover pastry, try using it for other recipes. Simply refrigerate it for another use, like pie decorating.
- Variations: Try this with different meats, Dijon mustard, and wild mushrooms for a more flavorful way of enjoying Beef Wellington.
How to Know When Beef Wellington is Done
The trick with Beef Wellington is to have a slice of rare cooked meat in a golden brown pastry. Once your Beef Wellington is in the oven, you can reduce the temperature to 425 degrees Fahrenheit. Then, after 10 to 15 minutes reduce the amount of temperature to 400 degrees Fahrenheit. Using a meat thermometer inserted into the center of the beef tenderloin, the meat should be 135 degrees Fahrenheit for medium rare.
How to Store Beef Wellington
Usually, you don’t have any leftovers after this meal. On occasion, it is nice to double the recipe or plan to make it ahead. Here are some ways to store it properly and still have a great recipe when warming up.
- Can You Make Beef Wellington Ahead of Time? Yes! You can make Beef Wellington ahead of time, up to 24 hours. Prepare your Beef Wellington according to the recipe and stop before adding the puff pastry. Wrap that portion tightly with plastic wrap and place it in the refrigerator until you are ready to bake it. Finish the recipe according to the Beef Wellington directions.
- Can you Freeze Beef Wellington? Yes, this is best to do before baking it with the pastry over the top. Freeze your beef tenderloin with all the layers for three days. When ready to bake, place the meat in the refrigerator overnight to thaw. Finish the recipe by adding the puff pastry layer over the top.
- How to Reheat Beef Wellington: Reheating Beef Wellington is a little tricky, making sure that it is not soggy or overcooked with the pasty now over the top. It is not as good as the first time you enjoyed it warm and freshly baked, but it will come close! Heat the oven to 275 degrees Fahrenheit and preheat for about 10 to 12 minutes or until warm. Be careful when using a microwave, Use less power and heat in small increments flipping it back and forth. Remember you are warming it up, not cooking it.
What to Serve with Beef Wellington
This Beef Wellington recipe comes together quickly and easily just by following the steps. I love to serve it always with mashed potatoes and some kind of green vegetable.
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Ingredients
- 2-3 pound beef tenderloin
- salt and pepper
- 2 Tablespoons olive oil
Mushroom Duxelles
- 1 pound mushrooms (I used Bella)
- 1/4 cup onion chopped
- 3 cloves garlic
- 6-8 slices prosciutto
- 3 Tablespoons yellow mustard
- 1 sheet puff pastry (thawed if using frozen)
- 2 eggs beaten
Instructions
Sear the Tenderloin
- Generously salt and pepper your tenderloin. In a large skillet over medium high heat add the olive oil. Sear the tenderloin on each side for about 2-3 minutes until it gets a golden brown crust. Remove from the heat and set aside.
Prepare the Mushroom Duxelles
- In a food processor, add the mushrooms, garlic, and onion. Pulse in the food processor until it becomes puree. Heat your skillet to medium-high and add the mixture. Sauté the mushrooms until you have the moisture left. Remove from heat and let cool.
Wrap the Tenderloin
- Roll out some plastic wrap and lay the prosciutto so they are even and overlap. Spread the mushroom mixture on top leaving an inch boarder from the sides. Rub the mustard on the tenderloin and then roll the tenderloin up in the prosciutto and mushroom mixture folding up the sides around the tenderloin as you roll. Wrap the plastic wrap tightly around the beef and refrigerated for 30 minutes.
- Preheat oven to 400 degrees. Roll the puff pastry sheet out on a lightly floured surface. Place the tenderloin in the center. Brush the egg mixture around the tenderloin on the sheet and roll the tenderloin tightly in the pastry. Brush the remaining egg mixture on the outside of the pastry and cut slits in the top.
Bake the Wellington
- Bake until the pastry is golden and the beef registers to 120 degrees for medium rare. About 45 minutes. Remove the from the oven and let rest for 10 minutes before slicing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe last night and loved how easy it was to make. The flavors and tenderness of the meat were spectacular.
The only thing keeping it from 5 stars is that 45 minutes in the 400 degree oven with a 3.75 pound tenderloin yielded a well done steak even in the thickest part. Next time if I were cooking without a meat thermometer again I would do about 30 minutes instead for a hopeful medium rare steak.
Excellent recipe!!! It was the star of our family dinner.
***** Love, Love, Love the Beef Wellington.
Easily prepared, not a lot of ingredients. Directions were easily followed n the compliments really made me feel like a pro. I served it with the lemon parmesan garlic asparagus and garlic, sour cream mashed potatoes.
OMGoodness it was perfect. Even with the apron on me. 😂
What can I use in place of the prosciutto? Can’t have ham in the dish.
You can take it out entirely, or you can use bresaola instead!
Can I serve this with a gravy? and if so do you have recipe that you would recommend .
I haven’t tried serving it with gravy before but you could serve it with a brown gravy!
What a s a substitution for the mustard? My husband doesn’t like mustard. Thank you
You could try horseradish or mayonnaise but either of those may change the taste of the overall dish.
Made this for my Husband for Valentines Day dinner. It was fabulous! Very easy instruction to follow. I am not a Chef, by any means, but this incredible recipe turned out great. He was very impressed. I will definitely plan to make this again for another special occasion.
Absolutely fantastic! We have been curious about this for a while. Even a hit with the kids, which is saying a LOT!
I thought I would give this recipe a try for Christmas eve dinner. I am so glad I did. I made a couple of changes so it would work for me. First, I used venison tenderloin instead of beef. I also used bella portabello mushrooms but instead of pureeing the onions and mushrooms, I chopped them with ham (no proscuto in the fridge).
It was excellent.
I will cook this again.
Just wow!! Followed this recipe with a lovely piece of filet steak. Easy to follow. I just turned the oven down by and half after 20 mins and ours was rare.
Might be a strange question, but if you prefer your meet more on the medium well
Side, is it still possible to make this delicious sounding dish?
Yes! Just cook a little longer in the oven. Use an oven thermometer to help regulate the temperature.
Great recipe and it is very easy
There are two different sets of instructions for baking.
1. Preheat oven to 400 degrees. Bake until the pastry is golden and the beef registers to 120 degrees for medium rare. About 45 minutes. Remove the from the oven and let rest for 10 minutes before slicing.
2. Once your Beef Wellington is in the oven you can reduce the temperature down to 425 degrees Fahrenheit. (Reduce from what?)
Then after 10 to 15 minutes reduce the amount of temperature to 400 degrees Fahrenheit.
Using a thermometer inserted into the center of the beef tenderloin registers to 135 degrees Fahrenheit for medium rare.
It usually takes about 20 to 25 minutes.
I made this for Christmas and it was perfect! It was my first time attempting beef Wellington and we all loved it. Thank you for a great recipe! I will definitely be making this again.
a beautiful classic, thank you for the tips and pairing suggestions too!