Beef wellington is a gourmet meal for any special occasion. Tender and juicy filet mignon steaks wrapped in puff pastry and baked until golden brown. Each individual portion is served with a delicious red wine mushroom pan sauce.
Jessica’s Recipe Science
- Keep the puff pastry cold for easy wrapping. If it’s been out for more than 40 minutes, refrigerate to prevent drying and melting.
- The prosciutto is a barrier, preventing moisture from the mushroom filling from softening the puff pastry.
- Searing the beef creates a flavorful crust, while mustard provides tang and helps the mushroom filling stick before wrapping.
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“I made this last year with great success, the video is very helpful. Will do it again today as it’s a lovely holiday meal for two!”—Jennifer C.
Why It Works
This beef wellington recipe is the perfect fancy meal if you’re looking to impress someone special. The flavors and textures in this dish scream indulgence. The recipe consists of tender, juicy pan-seared filet mignon topped with savory mushroom duxelles, wrapped in prosciutto, and covered in a golden brown puff pastry blanket.
An abundance of flavor is going on, and the taste is worth the effort. The recipe is relatively easy to make despite the drama Gordon Ramsey gives contestants on the Hell’s Kitchen TV show. Just take your time and follow the directions and my step-by-step video, and you’ll be rewarded with a fantastic dinner.
Ingredients You’ll Need
- Beef: Purchase at least a Choice or Prime grade beef tenderloin (or filet mignon) at the market. The cut of beef should be well-marbled, with all the harsh and chewy silverskin removed. Ensure it’s at least 1 ½ to 2 inches thick to prevent overcooking when baked.
- Proscuitto: The salty, savory prosciutto adds an extra layer of umami that complements the mushroom filling and beef. Functionally, it acts as a barrier, helping to keep moisture from the mushroom duxelles from making the puff pastry soggy during baking. This ensures the pastry stays crisp while the beef remains juicy.
- Mustard: Dijon mustard is spread over the seared steaks to add a creamy and tangy flavor to the surface.
- Sauce: To create a rich mushroom sauce for Beef Wellington, the pan is deglazed with red wine to dissolve the flavorful browned bits left from searing the beef. Shallots provide a mild sweetness, while flour helps thicken the sauce. Beef stock and body and flavor o complement the meat. Sliced mushrooms release their savory notes and contribute texture.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
The beef wellington recipe is easy to customize! Try these delicious options:
- Using a Longer Cut of Beef: You can also use a more extended cut of meat like a Chateaubriand to make a roast large enough to feed a crowd instead of individual portions.
- Puff Pastry Options: Other types of puff pastry can be used, such as an all-butter recipe or gluten-free options.
- Mustard Swaps: Instead of Dijon, use whole grain mustard, yellow mustard, or spicy mustard.
- Mushroom Substitutes: Instead of brown mushrooms, other types of mushrooms, such as mild white button, chanterelle, portobello, or oyster, should be used.
- Add Herbs: Add thyme leaves, rosemary, oregano, tarragon, chives, or basil to the mushroom filling, sauce, or garnish.
How to Make Beef Wellington
Step 1: Defrost the Puff Pastry
To thaw puff pastry, separate the sheets, but do not unfold them. Transfer to a sheet pan, cover with plastic wrap, and allow to sit at room temperature away from a hot oven or sunny window for about 30 to 40 minutes. Following the same method above, you can also thaw it in the refrigerator for about 4 hours.
Pro Tip: It’s best to work with the puff pastry when it’s cold and easy to manipulate. Cover and refrigerate the dough if it’s been more than 40 minutes. This technique prevents it from drying out, making it hard to roll and stopping the layers from melting.
Step 2: Preheat the Oven
Adjust the oven rack to the middle for even heat distribution and preheat to 400°F (204ºC). While the oven heats, prepare the mushroom filling, which will add a savory, umami-rich layer to the beef.
Step 3: Mushroom Filling
Mushrooms add a rich umami flavor and are a classic topping for this dish. You can finely chop the filling by hand or use a food processor for faster prep.
Sauté the mushrooms in olive oil until tender and most moisture evaporates. This prevents the pastry from becoming soggy during baking.
Make sure to chill the mushroom filling before using it to avoid cooking the beef prematurely when wrapping.
Step 4: Prepare the Steaks
Trim off any excess fat or silverskin from the beef to ensure an even cook. If the steaks need reshaping, tie them with butcher’s twine to help hold a perfectly round shape while they sear. Pat the meat dry with a paper towel to promote browning, then season the beef with salt and pepper for a well-balanced flavor.
Step 5: Sear the Surface
Heat the pan until very hot. Add the oil, followed by the beef. Preheating the pan develops a nonstick surface, and not moving the meat allows for even searing. This process only takes a few minutes.
After searing, brush with Dijon mustard for a bit of tanginess.
Tips for Perfect Execution: I recommend using a stainless steel pan when cooking because it creates the best golden crust. The goal is to create surface flavors, not to cook the steak thoroughly. The doneness should still be rare before it goes into the oven.
Step 6: Wrap with Prosciutto
Lay a large sheet of plastic wrap on a cutting board and arrange 3 to 4 overlapping slices of prosciutto in a rectangle. Spread half the mushroom filling on the prosciutto, leaving a ½-inch border.
Place the seared filet in the center, and use the plastic to wrap the prosciutto tightly around the beef.
Twist the ends to secure and refrigerate for 5 minutes. Repeat with the remaining filet.
Step 7: Wrap with Puff Pastry
Roll out the defrosted pastry sheet into an 11-inch square on a lightly floured surface. Cut the sheet in half to create two 5 ½-inch by 11-inch rectangles. Place the prosciutto-wrapped beef in the center of each pastry piece, aligning the long sides. Lightly brush the edges with water to help seal the dough.
Fold the long sides over the beef, gently stretching if needed, and press the seams tightly. Fold the shorter sides up to enclose the ends, pressing to seal. Repeat with the other filet. Wrap each pastry-covered filet in plastic wrap and refrigerate for 5 minutes to firm up the dough before baking.
Step 8: Brush with Eggwash
In a small bowl, whisk together the egg yolk and milk. Line a sheet pan with parchment paper. Take the Wellingtons out of the fridge, remove the plastic wrap, and place the filets seam-side down on the baking sheet. Brush the tops and sides with the beaten egg wash. Finish by sprinkling kosher salt on top.
Experimentation Encouraged: For a gourmet appearance, gently score the surface of the pastry with diagonal cross-hatch lines using the back of a knife or pizza cutter without cutting through the dough.
Step 9: Bake
Bake the Beef Wellington until it reaches your preferred doneness. Aim for 120 to 125ºF (49 to 52ºC) for medium-rare or 130 to 135ºF (54 to 57ºC) for medium, which should take about 20 to 30 minutes. The pastry should be golden-brown.
After baking, let the Wellingtons rest for 10 minutes on the sheet pan before slicing. During this rest, carryover cooking will raise the temperature by about 5ºF, ensuring perfect doneness.
Expert Tip: To check for accuracy, insert an instant-read thermometer into the thickest part of the beef.
Step 10: Mushroom Sauce
After searing the beef, don’t waste the flavorful drippings and browned bits! Deglaze the pan with red wine, like cabernet sauvignon or merlot. Whisk to dissolve the bits, then add chopped shallots and cook until the wine reduces and the alcohol evaporates about 1 to 2 minutes.
Whisk in the flour and cook for 1 minute. Gradually add beef stock, whisking in ¼ cup at a time, then simmer until thickened. Add sliced mushrooms and cook until tender.
Step 11: To Serve
Slice the Beef Wellingtons into medallions or serve them whole with the mushroom sauce on the side for a perfect finishing touch.
Frequently Asked Questions
Beef Wellington is a refined dish consisting of a beef filet, typically seared to add flavor to the surface, then coated in savory mushroom duxelles and wrapped in prosciutto. This layered combination is encased in puff pastry and baked until the pastry is golden and crisp. Wrapping the beef helps retain its juiciness, while the mushroom filling adds umami depth. The result is a harmonious blend of textures and flavors, making it a staple for special occasions and gourmet dining.
Beef Wellington traditionally uses beef tenderloin, specifically filet mignon, for its tenderness and mild flavor. The chateaubriand, the thickest part of the tenderloin, is ideal for larger roasts. It stays tender while offering a more substantial presentation, perfect for special occasions.
Yes! You can prepare several steps before baking the pastry-wrapped steak in the oven. The mushroom filling, searing of the steak, and wrapping in the ham/pastry can be completed and refrigerated up to 2 days in advance. On the day of serving, score and brush the pastry with egg wash right before baking.
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Beef Wellington
Ingredients
Puff Pastry
- 1 frozen puff pastry sheet, Pepperidge Farm recommended
Mushroom Filling
- 8 ounces brown mushrooms, rinsed and dried
- 1 teaspoon olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Beef
- 16 ounces beef tenderloin steaks, filet mignon (two 8-oz pieces) 1 ½ to 2" thick
- 1 tablespoon dijon mustard
- 3 ounces prosciutto, 6 to 8 slices
- water, as needed for brushing the pastry
- 1 large egg yolk
- 1 tablespoon milk
- kosher salt, as needed for seasoning
- black pepper, as needed for seasoning
Mushroom Sauce
- 2 tablespoons olive oil
- ¼ cup red wine
- ¼ cup diced shallots, ¼" dice
- 1 tablespoon all-purpose flour
- 1 ½ cups beef stock, divided
- 4 ounces brown mushrooms, ¼" thick slices
- kosher salt, as needed for seasoning
- black pepper, as needed for seasoning
Instructions
- Defrost the Puff Pastry – Defrost 1 sheet of puff pastry at room temperature. Place on a sheet pan lined with parchment paper and tightly cover it with plastic wrap until pliable yet cool, 30 to 40 minutes. Refrigerate covered with plastic wrap if defrosted and not used immediately.
- Preheat the Oven – Set the oven rack to the middle position. Preheat to 400°F (204ºC). Begin making the mushroom filling.
- Mushroom Filling – Add mushrooms to a food processor and pulse until the texture resembles coarse breadcrumbs. It should not become a paste. Alternatively, chop with a chef’s knife as finely as possible.Heat a medium-sized pan over medium heat and add olive oil. Add chopped mushrooms, then sauté until soft and most moisture evaporates, about 5 minutes. Season with ¼ teaspoon of salt and ⅛ teaspoon of pepper. Transfer to a bowl and refrigerate until completely cooled.
- Prepare the Steaks – Trim any excess fat or silverskin from the meat. If needed, the steaks can be reformed into rounds by tying them together with butcher's twine to hold the shape as it cooks in the pan. Pat dry with a paper towel and season each side generously with salt and black pepper.
- Sear the Surface – Heat a large skillet over medium-high heat. Once hot, add two tablespoons of olive oil. The pan should be hot before adding the steaks. When the oil just begins to smoke, add them to the pan, press down, and brown for 2 minutes on each side. Quickly sear the raw edges so the red turns brown.Remove the steaks from the pan and place them on a clean plate to cool. Turn off the heat and save the pan drippings for the mushroom sauce. Cut off the butcher's twine if using. Brush Dijon mustard all over each filet while still warm. Set aside.
- Wrap with Prosciutto – On a cutting board, place a large piece of plastic wrap. Lay down 3 to 4 slices of prosciutto, enough to completely cover the beef. Slightly overlap each piece about ¼" to create a row. Spread half of the mushroom filling over the prosciutto, leaving about a ½" border along the sides. The layered prosciutto slices should resemble the shape of a rectangle.Place the seared filet in the center of the prosciutto and mushroom layer. If the beef is more rectangular, lay it so the longer end lines up with the longer sides of the prosciutto layer. Use the plastic wrap to draw the prosciutto around the fillet, covering all sides. Roll up and twist the ends of the film to tighten. Repeat the process with the remaining filet. Refrigerate the fillets for 5 minutes.
- Wrap with Puff Pastry – Roll the defrosted pastry sheet into an 11-inch by 11-inch square. Lightly dust the surface with flour if it sticks to the rolling pin. Cut the pastry in half into two 5 ½-inch by 11-inch rectangles.Place the prosciutto-wrapped beef fillets in the center of each pastry sheet. Line up the meat's long side with the pastry's long side. Lightly brush the edges with water. Starting at the longer sides, bring opposite corners of the pastry over, gently stretching the dough if needed. Press the seams to seal tightly. Fold the shorter sides up to enclose the other portions. If they do not reach the center, just press the sides to seal the pastry. Repeat wrapping with the remaining filet. Use plastic wrap to tightly seal each pastry-wrapped filet and refrigerate for about 5 minutes to allow the pastry to firm up again.
- Brush with Eggwash – In a small bowl, whisk together the egg yolk and milk. Line a sheet pan with parchment paper. Remove the wellingtons from the refrigerator, remove the plastic wrap, and lay the filets seam-side down on the baking sheet. Brush the top and sides of each with the egg wash. If desired, use the back of a knife or pizza cutter to create long diagonal, cross-hatched lines on the surface. Make sure not to cut through the dough. Sprinkle the top of each pastry with kosher salt.
- Bake – Place the sheet pan in the oven and bake until the pastry is golden brown and the internal temperature reaches 125°F (52ºC) for medium-rare or 130 to 135ºF (54 to 57ºC) for medium on a meat thermometer. This will take about 20 to 30 minutes. Remove the wellingtons from the oven and allow them to rest on the sheet pan for at least 10 minutes before slicing.
- Mushroom Sauce – Using the pan with the steak drippings, heat over medium heat. If you did not save the pan, use a new pan and add 2 tablespoons of olive oil. Add red wine to the pan. Whisk to deglaze and dissolve the brown bits.Add chopped shallots, stirring until the wine has reduced by half and you can no longer smell the alcohol, about 1 to 2 minutes. Add 1 tablespoon of flour and whisk for 1 minute. Slowly add the beef stock by whisking in about a ¼ cup at a time until 1 cup is added. Simmer until a spoonable consistency, about 2 minutes.Add sliced mushrooms and simmer until tender, about 5 minutes. The sauce will continue to reduce and thicken during this time. If needed, whisk in additional beef stock to thin. Season with salt and pepper to taste. Keep warm on low heat until ready to serve.
- To Serve – Slice the beef wellingtons into medallions or serve whole with the mushroom sauce on the side.
Recipe Video
Notes
- Make Ahead: You can prepare Beef Wellington up to 24 hours in advance. Wrap the puff pastry-covered beef tightly in plastic wrap. When ready to bake, brush it with egg wash and follow the recipe instructions.
- Make it Gluten-Free: Use gluten-free puff pastry.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Amy T says
Yummy! Love the sauce. Definitely leave the pre-made puff pastry out for an hour or so. Husband said “did you make this last year? It was better this year!” Love that he is now eating mushrooms with me.
Jessica Gavin says
That made me smile, Amy! I’m so glad you loved the sauce, and yes, letting the puff pastry defrost up a bit really makes it easier to work with. I love hearing that the beef wellington was even better this year and that your husband is officially on board with mushrooms now.