The Best Beef Wellington Recipe

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.

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!

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

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.

CREATE THE DUXELLES

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

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.

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.

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.

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.

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.

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.:))

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.

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.

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

• How To Cook Basmati Rice
• Tomato Galette (Savory Italian Pie)
• Tater Tot Breakfast Casserole
• Jamaican Curry Chicken
• Caramel Apple Dump Cake