If you’ve ever dreamed of making a show-stopping centerpiece that truly impresses, then this Beef Wellington Recipe is about to become your new favorite. It combines juicy, perfectly cooked beef with layers of flavorful duxelles, prosciutto, and buttery puff pastry, resulting in a dish that looks as incredible as it tastes. I promise, once you try this, you’ll understand why it’s such a classic, and you’ll be confidently serving it up at your next dinner party or special occasion.

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Why This Recipe Works

Perfectly Balanced Flavors: Earthy mushroom duxelles and salty prosciutto complement the tender beef beautifully.
Juicy Tenderloin Inside: Searing the beef locks in juices, keeping the center medium-rare and melt-in-your-mouth.
Flaky Puff Pastry Crust: The golden, buttery crust adds a satisfying crunch and creates an elegant presentation.
Foolproof Assembly Method: Wrapping with plastic wrap and chilling keeps everything tight and neat before baking.

Beef Wellington, Beef Wellington recipe, how to make Beef Wellington, Beef Wellington with puff pastry, classic Beef Wellington - A loaf of golden brown bread with a shiny crust sits in the center of a wooden board, showing five diagonal cuts on top that reveal a lighter dough inside. Coarse salt crystals are sprinkled over the bread and the board, adding texture and sparkle. Near the top left corner of the board, there is a small clear round bowl filled with chopped green chives, providing a fresh contrast in color. The wooden board rests on a white marbled surface, enhancing the warm and natural feel of the scene. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is all about quality ingredients working in harmony. The tenderloin is the star—so you want a good cut with minimal fat, and don’t skimp on seasoning. The mushrooms for the duxelles are chopped finely to provide moisture and umami without overpowering. Prosciutto adds a layer of saltiness and helps keep the moisture in the meat. Puff pastry seals everything with a flaky, buttery crust that is pure comfort. Here’s a quick rundown of the key players:

Beef Wellington, Beef Wellington recipe, how to make Beef Wellington, Beef Wellington with puff pastry, classic Beef Wellington - Flat lay of a whole center-cut beef tenderloin tied with butcher’s twine, a small mound of kosher salt crystals, a small pile of freshly ground black pepper, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of pale yellow Dijon mustard, a mix of fresh button, cremini, shiitake, and portobello mushrooms roughly chopped, two medium shallots roughly chopped, a few fresh thyme sprigs with bright green leaves, four whole garlic cloves with skins on, a small white ceramic bowl of salted butter, twelve thin slices of pink prosciutto arranged overlapping, a neat pile of white all-purpose flour, a sheet of thawed pale yellow puff pastry, one whole uncracked large brown egg, a small heap of coarse flaky sea salt crystals, and a bunch of fresh finely minced chives with bright green stems—all arranged symmetrically on simple white ceramic dishes and plates—placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Center-cut beef tenderloin: This is the prime cut for tenderness and flavor; trimming silverskin is crucial for an even cook.
Kosher salt & freshly ground black pepper: Essential for seasoning and bringing out the depth in both meat and mushrooms.
Olive oil: For a perfect sear that locks in juicy flavor.
Dijon mustard: Adds tang and a subtle bite, helping balance richness.
Mushrooms: A mix of varieties adds complexity to the duxelles; washing and chopping them well is key.
Salted butter: Gives richness and helps sauté the mushrooms beautifully.
Shallots and garlic: Provide aromatic depth and a gentle sweetness.
Fresh thyme leaves: The herbaceous notes tie everything together.
Prosciutto slices: Create a savory, salty barrier that keeps the beef juicy.
Flour: For rolling out puff pastry smoothly without sticking.
Puff pastry: Choose good-quality, thawed pastry for the best flaky crust.
Egg wash: Helps seal the pastry and adds a beautiful golden color.
Flaky sea salt: To finish and add texture contrast.
Fresh chives: Brighten the final dish with a fresh, mild onion note.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Beef Wellington Recipe is wonderfully versatile. Over the years, I’ve played with different mushroom combos, added a splash of Madeira or brandy to my duxelles, and tried both homemade and store-bought puff pastry (honestly, sometimes life calls for the easier option!). Feel free to customize it to your taste and your schedule—you can’t go wrong.

Variation: I once added a thin layer of pate between the prosciutto and duxelles for an extra indulgent touch. Totally worth it if you’re feeling fancy!
Dietary Modification: For a lighter version, swap butter with olive oil and opt for a gluten-free pastry option available at specialty stores.
Seasonal Twist: In autumn, try stirring finely chopped chestnuts into the mushroom duxelles for a nutty texture.

Step-by-Step: How I Make Beef Wellington Recipe

Step 1: Prepping and Searing the Tenderloin

First things first: trim away any silverskin or excess fat from your tenderloin—this helps the seasoning stick and ensures tenderness. I usually ask my butcher to tie the tenderloin with butcher’s twine at 1-inch intervals for even cooking and easier handling. Once tied, season liberally with kosher salt and freshly ground pepper—about a teaspoon of salt per pound is my go-to. When your pan is screaming hot (seriously, let it smoke), add olive oil and sear the beef on every side including the ends. Don’t fuss with it; let it sit so it develops that gorgeous brown crust, about 2 minutes per side. This step locks in the juices and flavors, setting the stage for success.

Step 2: Making the Mushroom Duxelles

While the beef cools, it’s duxelles time. Throw half your mushrooms, shallots, thyme, and garlic in a food processor and pulse until finely chopped, then repeat with the rest. Heat butter and olive oil in the same skillet you seared the tenderloin—it’s full of flavor already, so why waste? Add your mushroom mix, season with salt and pepper, and cook over medium-high, stirring occasionally. You want to cook off all the mushroom moisture first (about 8-10 minutes), then continue browning for another few minutes until it’s beautifully golden. Let it cool completely—hot duxelles can make the puff pastry soggy.

Step 3: Wrapping with Prosciutto and Duxelles

Lay out a large piece of plastic wrap (I like double layering to keep things tight) and arrange your prosciutto slices slightly overlapping so they form a neat square. Spread the cooled duxelles evenly over the prosciutto, then place your mustard-brushed tenderloin at one edge. Using the plastic wrap, roll it all into a tight log, tucking in the ends of the prosciutto as you go. Twist the plastic wrap ends and chill the whole package in your fridge for 30 minutes. This step makes sure everything holds its shape and is easier to wrap in puff pastry.

Step 4: Enveloping in Puff Pastry and Baking

Lightly flour a clean surface and roll out your thawed puff pastry into a rectangle big enough to wrap your chilled tenderloin log. Remove the plastic wrap and place the beef in the center. Roll up carefully, sealing the edges with beaten egg. If your pastry has excess edges, feel free to trim them so it looks tidy and bakes evenly. Transfer the wrapped Wellington to a parchment-lined baking sheet. Brush the top generously with egg wash and cut small diagonal slashes to allow steam to escape. Sprinkle flaky sea salt on top for crunch and flavor. Bake at 425°F (218°C) for about 40-45 minutes, or until the pastry is golden and a meat thermometer reads 120-125°F for perfect medium-rare. Rest 10 minutes before slicing to keep those juices locked in.

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Tips from My Kitchen

Don’t Skip Tying the Tenderloin: It keeps the beef in a perfect shape that cooks evenly every time.
Chill Before Puff Pastry Wrapping: Helps the layers stay tight and prevents puff pastry from tearing.
Use a Meat Thermometer: It’s your best friend to hit that perfect medium-rare without guesswork.
Avoid Soggy Bottoms: Make sure your duxelles are fully cooled and dry before assembly to keep the crust crisp.

How to Serve Beef Wellington Recipe

Beef Wellington, Beef Wellington recipe, how to make Beef Wellington, Beef Wellington with puff pastry, classic Beef Wellington - A Beef Wellington loaf is sliced into three pieces showing layers from outside to inside: a shiny golden-brown flaky pastry crust with light flakes scattered around, a thin green herb layer inside the crust, then a rich brown mushroom mixture, and a thick center of pink juicy beef. The three pieces are placed on a wooden board with some green chopped herbs sprinkled on and near them. In the background, there is a small white bowl filled with chopped green herbs and a folded white cloth with a black grid pattern. The scene rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to finish this Beef Wellington with a handful of finely minced fresh chives sprinkled over each slice. Not only does it add a pop of color, but the fresh, mild onion bite beautifully balances the richness of the beef and pastry. A little extra flaky sea salt right before serving also adds a wonderful texture and brings out all the layered flavors.

Side Dishes

For sides, I’m a big fan of classic, elegant choices that won’t compete with your showstopper Wellington. Think buttery mashed potatoes or a creamy parsnip puree, roasted root vegetables with a drizzle of good olive oil and herbs, or even simple green beans almondine. A rich red wine sauce or a mushroom demi-glace on the side adds to that celebratory feeling.

Creative Ways to Present

Once, for a holiday party, I sliced the Wellington thin and served it on a wooden board alongside roasted baby carrots tied with microgreens, little browned potatoes, and piped dollops of horseradish cream. It made for a rustic yet elegant buffet that guests loved. You can also wrap individual portions in puff pastry using smaller cuts of beef tenderloin for a party-friendly presentation that’s just as delicious.

Make Ahead and Storage

Storing Leftovers

Leftover Beef Wellington? It’s a treat that keeps well. I wrap any slices tightly in foil or store in an airtight container in the fridge, and they stay juicy for up to 2 days. The crust softens a bit, but reheating properly helps bring it back to life.

Freezing

I’ve frozen the assembled, unbaked Wellington wrapped tightly in plastic wrap and then foil for up to a month. When I’m ready to bake, I just thaw it overnight in the fridge and bake as usual. It loses none of its charm and makes a fantastic make-ahead gift or dinner.

Reheating

To reheat, I preheat the oven to 350°F (175°C), place leftover slices on a baking sheet, and cover loosely with foil to prevent drying out. About 12-15 minutes warms them through while gently reviving the flaky crust. Avoid the microwave if you want to keep that signature pastry texture crisp.

FAQs

Can I use a different cut of beef for this Beef Wellington Recipe?

While beef tenderloin is the classic choice due to its tenderness and size, other cuts like striploin can be used but won’t be quite as tender. If you’re feeling adventurous and okay with a bit of chew, you can experiment, but be sure to adjust cooking time accordingly.
How do I know when my Beef Wellington is perfectly cooked?

The trickiest part is cooking the beef to your preferred doneness without overbaking the pastry. Using a digital meat thermometer, pull it from the oven when the internal temperature hits 120-125°F for medium-rare. After resting, it will reach about 130°F. This guarantees juicy, tender beef inside golden, flaky pastry.
Can I make the duxelles ahead of time?

Absolutely! You can prepare the mushroom duxelles a day ahead and keep it refrigerated. Just be sure to bring it to room temperature before assembling to avoid soggy pastry.
What should I serve with Beef Wellington?

Classic sides include mashed potatoes, roasted vegetables, green beans, and rich sauces like red wine jus. Choose sides that complement the richness without overpowering the dish.

Final Thoughts

This Beef Wellington Recipe holds a special place in my heart because it turns any ordinary meal into a celebration. Cooking it is like a little labor of love that pays off with every perfect slice you serve. Trust me, once you make it, you’ll get the same glow I do when friends rave about how amazing it tastes—and you’ll find yourself making it over and over, too. So go ahead, roll up your sleeves, and dive in. You’ve got this, and I can’t wait for you to see just how incredible homemade Beef Wellington can be!