Beef Wellington
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My beef Wellington recipe features perfectly seared fillets, caramelized mushrooms, and prosciutto slices, all wrapped in buttery pastry dough and baked until golden brown and juicy! Don’t be intimidated- it’s SO easy.
Confession: I was always intimidated by beef Wellington. It looked like one of those recipes that required years of practice to get right.
After making it several times, I realized it’s much more approachable than it seems. The key is properly searing the beef, keeping the mushroom filling as dry as possible, and assembling everything tightly. Get those steps right, and you’ll be rewarded with perfectly cooked beef wrapped in crisp, golden pastry.
I recently made it again with my partner and filmed a step-by-step video so you can follow along. Come make it with me!
Table of Contents
Arman’s tips before starting
Keep the mushroom filling as dry as possible. This is the biggest secret to crisp pastry. I cook the mushrooms until all of their moisture has evaporated, then let them cool before assembling the Wellington.
Wrap everything tightly. I make sure the pastry is snugly around the beef so there aren’t any air pockets. A tight wrap helps the Wellington cook evenly and keeps its beautiful shape.
Use a meat thermometer. It’s the easiest way to cook the beef exactly how you like it without guessing. I usually pull mine from the oven once it reaches 135°F for medium-rare.
Don’t skip the chill. I always chill the assembled Wellington for 25 minutes before baking. It helps the pastry firm up, keeps the layers intact, and reduces the chance of the juices leaking during baking.
Slice with a serrated knife. Using a sharp serrated knife with a gentle sawing motion cuts cleanly through the flaky pastry without crushing it.
Key Ingredients
- Mushrooms. I like a mix of cremini and white button mushrooms, though wild mushrooms work beautifully too. Just make sure they’re finely chopped so they cook down evenly.
- Olive oil. For searing the beef before wrapping it in the pastry.
- Filet mignon. While many beef Wellington recipes use a whole beef tenderloin, I prefer individual filet mignons. They cook more evenly, are easier to portion, and give more consistent results. If you can’t find a large filet mignon, a thick-cut beef tenderloin or a Denver steak can also work.
- Unsalted butter. So you can better control the salt content of the dish.
- Garlic and onions. The base of the mushroom filling. A couple of large shallots work well in place of the onion.
- Thyme. Preferably fresh.
- Flour. To dust your working surface.
- Puff pastry. Store-bought frozen puff pastry works perfectly. Let it thaw completely before using, and if you have a choice, buy an all-butter puff pastry for the best flavor and flakiest texture.
- Prosciutto. For flavor and a moisture barrier to prevent the beef from drying out. Parma or thinly sliced ham can also be used.
- Egg. To brush the pastry dough before baking.
How to make beef Wellington
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Blend the mushrooms. Place the mushrooms in a food processor and pulse until they reach the texture of breadcrumbs.
Step 2- Sear. Add one tablespoon of oil to a large skillet over medium-high heat. Sear the beef on all sides until brown, then set aside.
Step 3- Cook the aromatics. Add remaining oil and butter to the pan. Cook the onions and garlic until fragrant. Add the mushrooms and cook until soft. Add the thyme leaves, then let the mixture cool.
Step 4- Assemble. Roll the pastry out onto a lightly floured surface. Cut it into rectangles. Lay the prosciutto over it, add the mushroom mix, and lay the beef on top. Brush the edges with beaten egg and fold the pastry to cover the meat. Seal the seams, then place it on the baking sheet. Brush the egg wash on top and refrigerate for 25 minutes.
Step 5- Bake seam-side down for 22-25 minutes, or until the meat reaches an internal temperature of 125F-130F (medium rare).
Step 6- Serve. Let it rest for 10 minutes before slicing.
Storage instructions
To store: Let the beef Wellington cool completely, then refrigerate the slices in an airtight container for up to 3 days.
To freeze: I wrap individual slices tightly in foil, place them in a freezer-safe bag or container, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
To reheat: Preheat the oven to 300°F and reheat for 15-20 minutes, or until the pastry is crisp and the beef is warmed through. I don’t recommend using the microwave, as it softens the pastry.
More impressive beef dinners
Beef Wellington
Video
Ingredients
- 1 pound mushrooms patted dry
- 3 tablespoons olive oil
- 2 1/4 pounds filet mignon
- 1/2 cup butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 sprig thyme
- 1 tablespoon flour to dust
- 13 ounces puff pastry frozen
- 4 ounces prosciutto
- 1 large egg whisked
Instructions
- Add one tablespoon of olive oil to a large non-stick skillet and place over medium heat. Add the beef fillet and sear on all sides until browned. Remove the beef from the pan and transfer it to a rack to cool.
- Add the remaining olive oil and butter to the pan. Add onions and garlic and cook until fragrant. Add the mushrooms and cook for 10-15 minutes, or until soft and dry, with all moisture removed. Add the thyme. Let the mixture cool completely.
- Preheat the oven to 200C/400F.
- Lightly flour a kitchen surface. Roll out the puff pastry to rectangles (around a scant ½ cm in thickness). Lay the prosciutto over it, overlapping slightly. Add the mushroom mixture over it. Lay the beef fillet over the top. Brush the edges of the pastry with the beaten egg and fold over to cover the beef. Press the edges down, seal both sides, and place on a greased baking tray. Brush the egg wash all over it, then refrigerate for 25 minutes.
- Bake for 22-25 minutes, or until golden and puffed up, and the meat is medium rare or reaches an internal temperature of 130-135F. Let it rest for 10 minutes before slicing.
Notes
Nutrition
Originally published February 2023
Thanks for a great recipe- my first time making Beef Wellington . My family really enjoyed this. I needed to bake 35 minutes to get perfect medium rare
This is so creative! I never saw anything like this before!
GREAT RECIPE WITH EASY TO FOLLOW INSTRUCTIONS. IT WAS A BIG HIT AT MY HOUSE AND I WILL MAKE IT MANY MORE TIMES.
For large crowds and need 16 servings, is it better to make two 2 1/4lb or one 4.5lb? I’m worried that the 4.5lb center will be rare and everything else well done…
Thanks for the simple recipe that looks fabulous!
I’d definitely make two instead of a huge one- for that exact reason!!