Best Ever 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!
Beef Wellington Recipe
This beef Wellington recipe is sure to please your family and friends this holiday season.
It is a special cut of meat that is to be celebrated on.
Beef Wellington is know to be a decadent meat with an AMAZING presentation.
The combination of a thick, juicy beef tenderloin, special duxelles and prosciutto all wrapped in a pastry shell is pure heaven.
Beef tenderloin is already know to be the most tender cut of beef and wrapping it in more ingredients creates a perfect holiday meal.
Don’t let these ingredients scare you off, this is a simple recipe that will come together beautifully!
What is beef Wellington?
Beef Wellington is originated in France and is a main dish.
It is an elegant and decadent meal that is saved for special occasions.
Beef Wellington is a nice cut of meat, usually a fillet steak, beef tenderloin or filet mignon.
It is the center cut portion of the meat that is known to be the most tender and juicy part of the cow.
This decadent meat is sometimes on the pricy side and is made for special occasions or holidays.
If you have not had it before it is SO delicious and one AMAZING meal when it is complete.
The cut of meat is wrapped in a mustard sauce, then a mushroom duxelles and prosciutto.
All wrapped in a puff pastry and baked until golden brown.
What cut of meat is best for beef Wellington
Beef Wellington is made with a whole beef tenderloin fillet in this recipe.
The beef tenderloin is the most tender beef cut.
It is lean and juicy with a melt in your mouth taste!
This is an impressive main dish that will be the center of attention.
It is beautifully sliced into chunks and shared.
Don’t be surprised that there are no left overs.
What you need to make beef Wellington
The cut of meat is the most important.
This beef tenderloin is a little more in price than other holiday traditional meals but it is worth every penny!
A mushroom duxelles is a mixture of finely cooked and chopped mushrooms, onion and garlic.
When it all comes together it will be a dark grayish-black color.
It will taste SO delicious when it is done baking.
This is a simple recipe with simple steps to follow and won’t take long for you to have one AMAZING meal centered at your table.
- Beef tenderloin: the center most cut of meat.
- Salt and pepper: to taste.
- Olive oil: help sear the tenderloin before wrapping it up.
- Mushrooms: we used Bella
- Onion: chopped up
- Garlic: minced
- Prosciutto: another layer of meat added around the mushroom duxelles.
- Yellow mustard: used as a glaze over the beef tenderloin.
- Puff pastry sheet: wraps it all together to be baked.
- Eggs: helps create a golden brown look on the pastry.
How to make beef Wellington
Don’t let these instructions scare you.
This is a simple recipe that can be made ahead of time if needed.
We love to indulge in Beef Wellington during the holidays.
It is a sweet and savory blend of layers that melt in your mouth and tastes Oh-So-Good!
You won’t have anyone complaining about a tender, juicy cut of meat.
Enjoy your holidays with this special Beef Wellington recipe.
- 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 foe 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 a puree. Heat your skillet to medium high and add the mixture. Sauté the mushrooms until you have 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 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.
Tips for making beef Wellington
These tips will ensure that you have the best Beef Wellington recipe.
This is a tried and true recipe that keeps on giving.
Make this your next family tradition by adding in Beef Wellington recipe to your holiday dinners.
You won’t go wrong with this juicy, tender meat sitting in the center of the table.
Mouth watering flavors and texture all paired well together.
- It is best to let the meat rest in-between each stage of wrapping. Sitting it in the refrigerator or freezer for a time will help firm up the tenderloin.
- Tie your beef tenderloin with kitchen twine. This will help hold its shape while it is being seared.
- According to Gordon Ramsey: 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.
- The trick with Beef Wellington is having the outside layer, golden brown and the inside layer a rare cooked meat. The mushroom duxelles and prosciutto will help slow down the heat from burning the meat and still be able to keep the outside pastry layer cooking.
- Try not to trim the pasty too close to the meat. Give the meat more pastry when wrapping it.
- When adding the pastry, try not to warp it tightly but don’t let any air in-between. Layer it on smooth and careful without pressing too hard.
- Use the end of a fork or a spoon to help seal the edges. You will want to avoid piercing through the pastry.
- If you have leftover pastry try using it for other recipes. Simply refrigerate it for another use like pie decorating.
- Try this with different meats, Dijon mustard and wild mushrooms for a more flavorful way of enjoying Beef Wellington.
How long to cook beef Wellington
The trick with Beef Wellington is to have a rare cooked meat with a golden brown pastry.
Once your Beef Wellington is in the oven you can reduce the temperature down to 425 degrees Fahrenheit.
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.
What to serve with beef Wellington
This Beef Wellington recipe comes together quickly and easily just by following the steps.
With this Beef Wellington recipe I love to serve it always with mashed potatoes and some kind of green vegetable.
It all pairs well and tastes amazing with this Beef Wellington recipe.
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- Roasted Lemon Parmesan Garlic Asparagus
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 right before you need to add the puff pastry. Wrap that portion tightly with plastic wrap and place in the refrigerator until you are ready to bake it. Simply finish the recipe according to the Beef Wellington directions.
- Can you freeze beef Wellington? Yes, this is best to do prior to baking it with the pastry over top. Freeze your beef tenderloin with all the layers for 3 days. When ready to bake, place the meat in the refrigerator over night to thaw. Finish the recipe by adding the puff pastry layer over top.
- How to reheat beef Wellington: Reheating Beef Wellington is a little tricky making sure that it is not soggy or over cooked with the pasty now over 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.
More main dishes to serve during the holidays
- Classic Honey Glazed Ham
- Juicy Butter Herb Turkey Recipe
- Spiced Rub Brown Sugar Pineapple Glazed Ham
- Slow Cooker Honey Garlic Mustard Glazed Ham
- Slow Cooker Turkey Breast
Holiday side dishes that you will love
- The Easiest Cranberry Sauce Recipe
- The Best Sweet Potato Casserole
- Glazed Carrots
- World’s Best Green Bean Casserole
- Creamy Cauliflower Au Gratin
Best Ever Beef Wellington Recipe
- 2-3 pound beef tenderloin
- salt and pepper
- 2 Tablespoons olive oil
- 1 pound mushrooms we 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
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 foe 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 a puree. Heat your skillet to medium high and add the mixture. Sauté the mushrooms until you have 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 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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.