The Best Homemade Beef Wellington Recipe

Recipe

This Beef Wellington recipe is a showstopper that will make you feel like a Michelin-starred chef in your own kitchen. Trust me, once you try this version, there’s no going back—it’s that good. The secret? A perfectly seared beef tenderloin wrapped in a rich mushroom duxelles, salty prosciutto, and buttery puff pastry that bakes to golden perfection.

The first time I made this for a dinner party, my guests thought I’d ordered it from a high-end restaurant. The layers of flavor are unreal—juicy, tender beef with an earthy, umami-packed filling and a crisp, flaky crust that shatters with every bite.

Plus, it’s not as intimidating as it looks. With a little patience and some good-quality ingredients, you’ll nail this classic dish and impress everyone at the table. Let’s get cooking—this is one recipe you’ll want to keep in your back pocket for those special occasions.

Ingredients

The key to an impressive Beef Wellington lies in quality ingredients—each layer builds flavor and texture, so don’t cut corners. Here’s what you’ll need, with chef-approved swaps and non-negotiables:

For the Beef:

• 1.5 lb beef tenderloin (center-cut): The star—splurge on prime-grade for buttery tenderness.
• 2 tbsp Dijon mustard: Adds tangy depth; skip yellow mustard—it’s too sharp.
• Salt & freshly cracked black pepper: Season aggressively—it’s your only chance to flavor the meat directly.

For the Duxelles (Mushroom Layer):

• 1 lb cremini mushrooms: Baby bellas add earthy richness; white mushrooms work in a pinch but lack depth.
• 2 shallots, minced: Non-negotiable for sweetness. No shallots? Use ¼ cup finely diced yellow onion.
• 2 tbsp unsalted butter: Browning mushrooms in butter = next-level umami.

For the Wrap:

• 6–8 slices prosciutto: Creates a moisture barrier. Thinly sliced ham *can* sub, but prosciutto’s saltiness is ideal.
• 1 sheet puff pastry (thawed): Frozen is fine—just avoid phyllo (too flaky).
• 1 egg (for egg wash): Essential for that golden crust. Brush generously!

Extras for Elevation:

• Truffle oil (optional): A drizzle in the duxelles adds luxury.
• Flaky sea salt: Sprinkle post-bake for texture and wow factor.

Pro Tip: *Chill everything between layers—cold pastry = crisp layers, not soggy bottoms.*

How to Make the Best Beef Wellington Instructions

– Prepare the Beef: Season the beef tenderloin generously with salt and pepper. Sear it in a hot pan with oil until all sides are browned. This step locks in the juices and adds flavor.

Let it cool completely before wrapping to prevent the pastry from getting soggy.

– Make the Duxelles: Pulse mushrooms, shallots, and garlic in a food processor until finely chopped. Cook this mixture in a pan with butter until all the moisture evaporates.

The duxelles should be dry to prevent the pastry from becoming soggy. Let it cool before using.

– Assemble the Layers: Lay out a sheet of plastic wrap and place thinly sliced prosciutto on top, slightly overlapping. Spread the cooled duxelles evenly over the prosciutto.

Place the cooled beef in the center and roll the prosciutto and duxelles tightly around it using the plastic wrap. Chill for 15 minutes to set.

– Wrap in Pastry: Roll out puff pastry on a floured surface to a size that can fully wrap the beef. Remove the plastic wrap from the beef and place it in the center of the pastry.

Brush the edges of the pastry with beaten egg wash, then fold it around the beef, sealing all seams. Trim excess pastry and use any scraps for decoration. Chill again for 10 minutes.

– Bake to Perfection: Preheat the oven to 400°F (200°C). Brush the entire pastry with egg wash for a golden finish. Score the top lightly with a knife for decoration, if desired.

Bake for 20–25 minutes for medium-rare (internal temperature of 120°F/49°C), or adjust for your preferred doneness. Let it rest for 10 minutes before slicing to retain juices.

• Pro Tip: Use a meat thermometer to confirm the beef reaches the desired doneness without overcooking the pastry.
• Watch Out: Avoid overhandling the pastry, as it can result in a tough crust. Work quickly and keep the pastry cool.
• Flexibility: If you don’t have prosciutto, thinly sliced ham or even a layer of mustard can work as substitutes. Adjust baking time if using a larger or smaller cut of beef.

Nutrition

Beef Wellington is a rich and flavorful dish, but it’s important to evaluate its nutritional content.

Chef Tips

While making Beef Wellington can seem intimidating, I’ve found a few tricks that’ll help you nail it every time.

Always pat the beef dry before seasoning to guarantee a good sear. Chill the wrapped beef before baking to keep the pastry crisp.

Let it rest 10 minutes after cooking for juicier slices. Use Dijon mustard for a tangy layer that elevates the flavors.

Don’t overstuff with mushrooms; balance is key.

Frequently Asked Questions

Can I Use Puff Pastry Instead of Homemade Dough?

Yes, I’d use puff pastry instead of homemade dough—it’s quicker and gives that flaky texture I want. I’ll just make sure it’s thawed properly and rolled thin enough to wrap my beef wellington tightly.

How Do I Prevent the Pastry From Getting Soggy?

I’ll make sure the beef is patted dry before wrapping and seal it tightly with a layer of prosciutto and mustard to create a moisture barrier. I also preheat my oven so the pastry bakes quickly and crisps up.

Can I Prepare Beef Wellington Ahead of Time?

Yes, I can prepare beef Wellington ahead of time. I’ll assemble it up to the baking step, wrap it tightly, and refrigerate overnight. When ready, I’ll bake it straight from the fridge—just add a few extra minutes.

What Sides Pair Best With Beef Wellington?

I’d pair beef wellington with creamy mashed potatoes, roasted asparagus, or a crisp green salad. A side of sautéed mushrooms or glazed carrots also complements it well, balancing its richness without overpowering the dish.

Can I Substitute Beef With Another Protein?

Yes, I can substitute beef with another protein, but I’d need to adjust cooking times. Pork tenderloin, lamb, or even salmon work well—just make sure they’re wrapped tightly and seasoned properly to match the dish’s richness.