Beef Wellington

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5 from 7 votes
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This beef wellington recipe combines perfectly seared beef fillets with caramelized mushrooms in a buttery pastry dough. The finished dish is deeply flavorful and makes for a fantastic presentation. It’s a deceptively simple dish that’s guaranteed to impress!

beef wellington.

Confession, I was a bit intimidated to make beef wellington for a while. 

But now that I’ve done it, I can confidently say it’s much easier than I originally thought. It’s even grown to become one of my favorite beef recipes

If you’ve tried skirt steak or beef negimaki, I guarantee you’ll have no trouble making this buttery, hearty, and richly delicious beef recipe.

Table of Contents
  1. What is beef wellington?
  2. Why you’ll love this beef wellington recipe
  3. Ingredients needed
  4. How to make beef wellington
  5. Tips to make the best recipe
  6. What to serve with this dish
  7. Storage instructions
  8. More delicious ways to cook beef
  9. Frequently asked questions
  10. Beef Wellington (Recipe Card)

What is beef wellington?

Beef wellington is an English-based recipe that dates back all the way to the 1800s. 

It combines tender beef fillets with a sautéed blend of mushrooms, garlic, onion, and spices called duxelles. The beef and mushroom mix is then layered with prosciutto and wrapped in pastry dough. Then, the dish is baked until golden brown on the outside and deliciously juicy on the inside. 

Why you’ll love this beef wellington recipe

We grew up eating this beef wellington (or salmon wellington) on special occasions or whenever mom was nostalgic about her time in England. She shared the recipe with me and I reserve it for weekends when I’m entertaining or honestly, when I have a delicious steak on hand!

  • It’s incredibly decadent. Buttery pastry dough, caramelized mushrooms, prosciutto, and tender beef fillets are, without a doubt, a winning combination. 
  • Looks impressive. Just like stuffed chicken breast and stuffed salmon, guests will be blown away by having such a fancy dinner. Only you will know how easy it really was. 
  • It can be prepped ahead of time. You can work all the way up to the wrapping of the beef the night before, then just pop them in the oven 30 minutes before you want to serve (and you can prep the cherry bakewells for dessert!).
beef wellingtons.

Ingredients needed

You don’t need a ton of ingredients to make this beef wellington recipe work. Here’s everything it calls for:

  • Mushrooms. Chopped. Either crimini, white button, or wild mushrooms will work.
  • Oil. Preferably olive oil.
  • Beef fillet. Also known as filet mignon, it’s the best cut of steak to use since it’s the most tender cut. 

Fillet mignon substitute

This works with other cuts of beef as well, like Denver steak, cube steak, or tomahawk. It can even work with pork tenderloin and yield nearly the same results.

  • Butter. Preferably unsalted so you can better control the amount of salt in the dish.
  • Garlic and onions. For added flavor, chop the onions and mince the garlic.
  • Thyme. Fresh is best.
  • Flour. Just enough for dusting your working surface.
  • Puff pastry. A frozen store-bought pastry is perfect. Allow it to thaw before using.

Choosing puff pastry

There are tons of brands of puff pastry available at most grocery stores. When choosing ones to use for pies, look for ones that have higher fat content and low/no moisture. This will yield a perfectly buttery and flaky crust.

  • Prosciutto. For added flavor and to provide a moisture barrier to prevent the beef from drying out.

Substitution idea

Not everyone is a fan of prosciutto or can easily find it in a grocery store. You can substitute it with thin slices of bacon or omit it completely.

  • Egg. Whisked and used to brush on the pastry dough before baking.

How to make beef wellington

For as fancy as this recipe looks, it’s quite easy. The oven does most of the heavy lifting, so prep time should be fairly minimal.

Here’s how it’s done:

Step 1- Prepare the mushrooms

Add the mushrooms to a food processor and lightly process them until they have the texture of bread crumbs.

blended mushrooms.

Step 2- Brown the meat

Add one tablespoon of olive oil to a large non-stick skillet set over medium heat. Then, add the beef fillet and sear it on all sides until browned. Once seared, remove the beef and transfer it to a rack to cool.

This step imparts a nice caramelized flavor and helps to lock in its juices. 

browned fillet mignot.

Step 3- Cook the veggies

To the same pan, add the remaining olive oil and butter. Then, add the onions and garlic and cook until fragrant. 

Follow this with the mushrooms and cook for 10-15 minutes or until the mushrooms are tender and the mixture is dry. Next, add the fresh thyme and let the mixture cool completely.

cooked vegetable filling.

Step 4- Wrap the beef

Lightly dust your working surface with flour. Roll out the puff pastry into a rectangular shape, with about ½ cm in thickness. Lay the prosciutto over the dough, with some overlapping. 

Add the mushroom mix, followed by the beef fillet. Brush the edges of the pastry with the beaten egg and fold the dough over to cover the beef. 

Press the edges down and seal both sides before transferring the beef to a greased baking tray. Brush the rest of the egg wash on the dough, and refrigerate it for 25 minutes. 

pastry wrapped beef fillet.

Step 5- Bake the beef wellington

Preheat the oven to 200°C/400°F and bake the beef wellington for 22-25 minutes, or until the dough is golden and has puffed up. For medium rare beef, look for an internal temperature of 125°-135°F. 

beef wellington recipes.

Allow the beef wellington to rest for 10 minutes before slicing and serving.

Tips to make the best recipe

  • Tightly wrap the beef. The tighter the puff pastry is around the beef, the better the shape and the more evenly it will cook.
  • Don’t rinse the mushrooms. Mushrooms absorb water easily. Instead, dab the mushrooms with a wet paper towel to remove any dirt. 
  • Use a sharp serrated knife to slice. So you don’t tear the pastry dough.
  • Don’t skip the chilling of the beef. Chilling the pastry-wrapped beef will help seal the dough around the beef and keep its shape.

What to serve with this dish

Beef wellington pairs well with all sorts of side dishes. Since it’s a pretty hearty dish, we usually keep the sides light and make broccolini, carrots, or asparagus

Try mashed potatoes, baked potatoes, or cauliflower mash if you’re in the mood for something a bit more hearty.

If you end up with any extra beef fillets, you can use them in beef katsu.

Storage instructions

To store: Slice the leftover beef wellington and transfer them to an airtight container. Kept in the fridge, they should last for 3-4 days. 

To freeze: Slice and cool the beef wellington, then transfer the slices to an airtight container or freezer-safe bag and freeze for up to 3 months. 

To reheat: Transfer the leftovers to a baking dish and bake them in an oven preheated to 149°C/300°F for 15-20 minutes, or until the pastry dough is crisp and the meat is fully reheated. 

recipe for beef wellington.

More delicious ways to cook beef

More beef recipes

Frequently asked questions

Why is beef wellington so hard to make?

The trickiest part of making this dish is that it has many components, each of which is pretty particular. That said, if you take your time and focus on one component at a time, you’ll have no trouble making perfectly cooked beef wellington.

What is so special about beef wellington?

The presentation of this dish is what raises eyebrows in the best way possible. Not to mention it’s loaded with complex layers of rich flavor, making it the ultimate special occasion meal.

Can I make this ahead of time?

You can prepare the wellington up to two months in advance and store it in the freezer, covered, until ready to cook.

beef wellington recipe.

Beef Wellington

5 from 7 votes
This beef wellington recipe is a deceptively easy dish that is sure to impress. It's made up of a flaky, golden pastry crust and juicy, flavorful prosciutto wrapped beef filling.
Servings: 8 servings
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes

Ingredients  

  • 1 lb mushrooms
  • 3 tablespoons olive oil
  • 2 1/4 lbs 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 

  • Place the mushrooms in a food processor and lightly process until the texture of bread crumbs.
    blended mushrooms.
  • Add one tablespoon of olive oil into 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.
    browned filet mignot.
  • Add the remaining olive oil and butter to the pan. Add onions and garlic and cook until fragrant. Add in the mushrooms and cook for 10-15 minutes, or until soft and dry. Add the thyme. Let the mixture cool completely. 
    cooked vegetable filling.
  • 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 and seal both sides and place on a greased baking tray. Brush the egg wash all over it and place it in the refrigerator for 25 minutes.
    pastry wrapped beef fillet.
  • Bake for 22-25 minutes, or until golden and puffed up and the meat is medium rare or reaches an internal temperature of 125F-130F. Let it rest for 10 minutes before slicing. 
    beef wellington recipes.

Notes

TO STORE: Slice the leftover beef wellington and transfer them to an airtight container. Kept in the fridge, they should last for 3-4 days. 
TO FREEZE: Slice and cool the beef wellington, then transfer the slices to an airtight container or freezer-safe bag and freeze for up to 3 months. 
TO REHEAT: Transfer the leftovers to a baking dish and bake them in an oven preheated to 149°C/300°F for 15-20 minutes, or until the pastry dough is crisp and the meat is fully reheated. 

Nutrition

Serving: 1servingCalories: 426kcalCarbohydrates: 24gProtein: 26gFat: 24gSodium: 75mgPotassium: 594mgFiber: 1gVitamin A: 40IUVitamin C: 2mgCalcium: 18mgIron: 4mgNET CARBS: 23g
Course: Main Course
Cuisine: British
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 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!