The Best Beef Wellington Recipe

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Beef Wellington Recipe – This traditional holiday dish never fails to impress, and it’s not as difficult to prepare as you might think! This simple step-by-step recipe contains all of the information you need to make the best Beef Wellington.

The Best Beef Wellington Recipe

What Is So Special About Beef Wellington?

Here’s the ultimate holiday main course! Beef Wellington is a rich steak dish with English and French origins. Although it is considered an English dish, it is made with puff pastry, duxelles (mushroom pate), and Dijon mustard… all of which are unmistakably French.

A large beef tenderloin is layered with Dijon mustard, prosciutto, mushroom duxelles, and puff pastry in this dish. It’s golden and crispy on the outside, but the inside is a perfect medium-rare steak. Thick slices plate beautifully and add a seriously impressive flair to any meal!

The Best Beef Wellington Recipe

Checklist of Ingredients

  • For searing the meat, use butter or oil.
  • Tenderloin of beef, centre cut (AKA beef fillet steak)
  • Season the beef with salt and pepper before searing it.
  • Mushrooms are both savoury and earthy.
  • Shallots are a sweeter onion with a milder flavour.
  • Fresh thyme leaves
  • Garlic, peeled but not required
  • Cognac or sherry
  • Dijon mustard adds a nice tang to balance out the richness of the pastry and the savoury beef.
  • For this Beef Wellington recipe, use thinly sliced prosciutto and store-bought puff pastry (and therefore best for this recipe, IMO)
  • beaten eggs for use as an egg wash
The Best Beef Wellington Recipe

Recipe Steps

BEEF TENDERLOIN PREP

Preheat the oven to 400 degrees Fahrenheit. Adjust the oven racks so that the Beef Wellington is at the bottom of the oven. Prepare a large rimmed baking sheet with parchment paper.

Preheat a large cast-iron skillet (or sauté pan) over medium heat. Season the beef tenderloin on all sides liberally with salt and pepper.

The Best Beef Wellington Recipe
In a hot skillet, melt the butter and sear the beef tenderloin for 3 minutes per side, rotating to all four sides, for a total of 12 minutes. Take the beef tenderloin off the heat.
The Best Beef Wellington Recipe

CREATE THE DUXELLES

Prepare a large food processor. In a food processor, combine the mushrooms, peeled shallots, thyme leaves, garlic, and sherry.

The Best Beef Wellington Recipe

Lock the lid into place and purée into a fine paste.

To the skillet, add the mushroom purée. For about 10 minutes, stir and sauté the mushroom mixture into a fine smooth paté. Remove from the heat and set aside to cool.

Brush the entire surface of the beef tenderloin with Dijon mustard once it has cooled.

The Best Beef Wellington Recipe

FIRST WRAPPING

Spread out a large piece of plastic wrap. Arrange overlapping layers of prosciutto on the plastic wrap, long and wide enough to completely encase the beef tenderloin in a prosciutto sheet.

The Best Beef Wellington Recipe

Then, spread the mushroom paté on top of the prosciutto.

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Note: Our recipe includes a thicker layer of mushroom pate than some others. Although it may appear to be excessive, it’s nice to have a bit of mushroom pate with every bite of beef tenderloin. As a result, no additional sauce or topping is required for serving.

The Best Beef Wellington Recipe

Get the Best Beef Wellington Recipe + VIDEO (Printable) Below. Enjoy!

Wrap the plastic wrap all the way around, but not too tightly.

Refrigerate the wrapped tenderloin while you prepare the puff pastry.

The Best Beef Wellington Recipe

SECOND WRAPPING

Place one large sheet (or two small overlapping sheets) of puff pastry on a baking sheet lined with parchment paper. Roll out the puff pastry into a rectangle large enough to wrap around the beef tenderloin completely and tuck the edges in. The size of the baking sheet will most likely be 13 x 18 inches.

The Best Beef Wellington Recipe

Brush beaten egg over the surface of the puff pastry.

Remove the plastic wrap from the beef tenderloin with care. Place the tenderloin wrapped in prosciutto in the centre of the puff pastry sheet.

Wrap the long edges of the puff pastry around the top of the tenderloin like a present. Turn the Beef Wellington onto the seam side. Then, to seal, fold and tuck the loose ends underneath the tenderloin.

Brush the remaining egg evenly over the wrapped beef tenderloin. Cut scored vents in the surface of the puff pastry with a small paring knife. If you want, you can make a pretty pattern.:))

The Best Beef Wellington Recipe

BAKE AND SLICE

In the centre of the beef tenderloin, insert an oven-safe meat thermometer. Set the oven thermometer’s internal temperature to 125°F.

Pro tip: For this Beef Wellington recipe, wrap the tenderloin in puff pastry after wrapping it in mushroom pate and prosciutto. This means that the final slices will consist primarily of pastry and mushrooms. This helps to keep the end pieces from becoming overcooked. However, make sure to cut the end slices slightly thicker than the centre sections so that the beef tenderloin is still included.

The Best Beef Wellington Recipe

Serving Suggestions

This is perfect for a holiday meal, dinner parties, or any special occasion that calls for a little whimsy!

Serve with fluffy mashed potatoes and a side of Brussels sprouts, green beans, broccoli, or another green veggie.

Note: If made correctly, Beef Wellington is bold and flavorful, so no sauce is required.

Questions and Answers

WHICH MEAT CUT SHOULD I USE FOR BEEF WELLINGTON?

The traditional meat of choice is beef tenderloin. It’s a cut that is large enough to sear and wrap in the puff pastry, and will stay medium-rare when baked.

Beef tenderloin is the cut of beef from which fillet mignon steaks are made, so it is tender and flavorful.

HOW DO YOU PREVENT BEEF WELLINGTON FROM BECOMING SOGGY AT THE BOTTOM?

Allow the tenderloin to cool before wrapping. If the meat is too warm, it will release steam while baking, making the pastry bottom soggy.

It’s also important to wrap the tenderloin in prosciutto tightly but not too tightly. After wrapping, there should be no visible exposed beef.

HOW DO YOU REHEAT LEFTOVER WELLINGTON BEEF?

The key here is to keep the leftovers warm without overcooking the tenderloin. Place the slices on a baking sheet lined with parchment paper and loosely cover with foil. In a low 300°F oven, bake for about 15 minutes.

The Best Beef Wellington Recipe

Looking for more delectable dinner recipes? Make certain to also try:

The Best Beef Wellington Recipe

The Best Beef Wellington Recipe

Prep time: 45 minutesCook time:1 hour Total time:1 hour 44 minutesServings:8 servingsCalories:845 kcal

Description

The ideal holiday main course! Tender beef fillet wrapped in golden puffy pastry, prosciutto, and French mushroom paté.

Ingredients

Instructions

  1. Prep The Beef Tenderloin: Preheat the oven to 400°F. Move the oven racks, so that you can place the Beef Wellington in the lowest position. Set out a large rimmed baking sheet and line it with parchment paper.

  2. Set a large cast-iron skillet (or sauté pan) on the stovetop, over medium heat. Generously sprinkle the beef tenderloin with salt and pepper on all sides.

  3. Add the butter to the hot skillet, then sear the beef tenderloin for 3 minutes per side rotating to all four sides, 12 minutes total. Remove the beef tenderloin from heat.

  4. For the Mushroom Duxelles: Set out a large food processor. Add the mushrooms, peeled shallots, thyme leaves, garlic, and sherry to the food processor. Lock the lid into place and purée into a fine paste.

  5. Add the mushroom purée to the skillet. Stir and sauté the mushroom mixture into a fine smooth paté, for about 10 minutes. Remove from heat and let it cool.

Notes

  • This recipe has you wrap mushroom pate and prosciutto around the short edges of the tenderloin before wrapping it in puff pastry. This means that the end slices will be mostly pastry and mushrooms. This helps protect the end pieces, so they do not get overcooked. However, make sure to cut the end slices slightly thicker than the centre sections so they still include beef tenderloin.
  • Our recipe includes a hearty layer of mushroom pate, thicker than some recipes. Although this may seem like overkill, it’s nice to have a bit of mushroom pate with every single bite of beef tenderloin. That way no additional sauce or topping is needed for serving.
  • While best to enjoy freshly prepared, you technically can save leftovers. Cool, and transfer the slices to an airtight container. Keep beef Wellington in the fridge for up to 3 days.
  • You can freeze the Wellington, also. Wrap tightly in a layer of plastic wrap, then in a layer of aluminium foil, and place in a plastic ziplock bag. Store in the freezer for up to 3 months.
Keywords:Beef, Beef Wellington, Beef Wellington Recipe
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