Beef Wellington with Mushroom Sauce

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Beef wellington is a gourmet meal for any special occasion. Tender and juicy filet mignon steaks are seared then wrapped in puff pastry, and baked until golden brown. Each individual portion is served with a delicious red wine mushroom pan sauce.

Individual Beef Wellington with Mushroom Sauce

Beef wellington is the perfect fancy meal if you’re looking to impress someone special. Everything about this dish screams indulgence. The recipe consists of tender juicy pan-seared filet mignon topped with a savory mushroom duxelles, wrapped in prosciutto, and covered in a blanket of golden brown puff pastry.

There’s an abundance of flavor going on, and the taste is worth the effort. The recipe is easy to make despite the drama that Gordon Ramsey gives contestants on the Hell’s Kitchen TV show. Just take your time and follow the directions and you’ll be rewarded with an amazing gourmet meal.

Filet mignon searing in a stainless steel skillet

What’s the best cut of beef to use?

Purchase at least a choice or prime grade beef tenderloin (or filet mignon) at the market. The cut should be well-marbled, with all of the tough and chewy silverskin removed. Make sure it’s at least 1 ½ to 2-inches thick to prevent overcooking when baked.

A longer cut of beef tenderloin or filet can also be used to make a roast large enough to feed a crowd, instead of individual portions, and wrapped in the puff pastry.

Searing the meat

I recommend using a stainless steel pan when searing because it creates the best golden crust. Make sure that the pan is very hot, then add the oil, followed by the beef. Preheating the pan creates a nonstick surface and not moving the meat once placed inside allows for even searing of the surface.

This process only takes a few minutes. The goal is not to completely cook the steak as it should still be very rare before it goes into the oven. After searing the steaks, brush with Dijon mustard for a bit of tanginess.

process shots for wrapping beef with mushroom filing

The mushroom filling

Mushrooms add a delicious umami flavor and it’s also the classic topping for this dish. For the inside filling, use a food processor to chop the mushrooms into small pieces. Hand chopping works well too, it just takes a little longer.

Saute the mushroom filling until tender and until most of the moisture evaporates so it doesn’t make the pastry soggy as it bakes. Chill the filling so it doesn’t continue to cook the beef when wrapped. The filling is spread on top of the prosciutto then the beef is tightly wrapped into a petite ham package.

Wrapping the beef in puff pastry

There is no need to make puff pastry from scratch, I use Pepperidge Farm puff pastry sheets. The last step is to gently roll out your defrosted puff pastry and wrap the steaks snuggly into the dough. You don’t want too much excess pastry because it will be too thick and doughy when you bite into it.

wrapping beef wellington in puff pastry

The target temperature for the beef

Beef wellington should bake in the oven until it reaches between 120 to 125ºF (49 to 52ºC) for medium-rare, or 130 to 135ºF (54 to 57ºC) for medium (or desired doneness).

This gives the steak time for carryover cooking which elevates about 5 more degrees as it rests for at least 10 minutes before serving. It’s best to use an instant-read thermometer pierced into the thickest part of the beef to test.

Serve with a flavorful mushroom sauce

After searing beef, there should be plenty of delicious drippings and browned bits left in the pan. Don’t let it go to waste! You can make a sauce by first deglazing the skillet with some red wine to dissolve those stuck on pieces. Then make a roux to slightly thicken the beef stock. Add shallots and sliced mushrooms and simmer.

mushroom sauce cooking in a skillet

Working with frozen puff pastry

To thaw puff pastry, separate the sheets, but do not unfold. 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. It can also be thawed in the refrigerator for about 4 hours following the same method above.

It’s best to work with the puff pastry when it’s cold and easy to manipulate. Make sure to cover and refrigerate the dough if it gets beyond 40 minutes. This will prevent the dough from drying out and making it hard to roll, and stops the layers from melt together.

What I serve this with

close up of a beef wellington sliced in half

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Can beef wellington be prepared in advance?

Yes! Several steps can be prepared in advance up to actually baking the puff pastry wrapped steak in the oven. The mushroom filling, searing of the steak, wrapping in the ham/pastry can be completed and refrigerated for up to 2 days in advance. On the day of serving, just score and brush the pastry with egg wash right before baking.

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Individual Beef Wellington with Mushroom Sauce

Gourmet beef wellington recipe for juicy filet mignon steaks wrapped in prosciutto and puff pastry. Served with a delicious red wine mushroom pan sauce.
Pin Print Review
3.79 from 157 votes
Prep Time1 hr 30 mins
Cook Time45 mins
Total Time2 hrs 15 mins
Servings 2 wellingtons
Course Entree
Cuisine English



  • 16 ounces beef tenderloin steaks, filet mignon (two 8-oz pieces) 1 ½ to 2-inches thick
  • 1 tablespoon dijon mustard
  • 3 ounces prosciutto, 6 to 8 slices
  • 1 frozen puff pastry sheet, Pepperidge Farm recommended
  • 1 large egg yolk
  • 1 tablespoon milk
  • kosher salt, as needed for seasoning
  • black pepper, as needed for seasoning

Mushroom Filling

  • 8 ounces brown mushrooms, rinsed and dried
  • 1 teaspoon olive oil
  • ¼ teaspoon kosher salt
  • teaspoon black pepper

Mushroom Sauce

  • 2 tablespoons olive oil
  • ¼ cup red wine
  • ¼ cup shallots, diced
  • 1 tablespoon all-purpose flour, ¼-inch dice
  • 1 ½ cups beef stock, divided
  • 4 ounces brown mushrooms, ¼-inch thick slices
  • kosher salt, as needed for seasoning
  • black pepper, as needed for seasoning


Puff Pastry

  • Defrost 1 sheet of puff pastry at room temperature on a sheet pan lined with parchment paper for 40 minutes, or until pliable yet cooled. Refrigerate covered with plastic wrap if defrosted and not using immediately.
  • Preheat oven to 400°F (204ºC). Begin making the mushroom filling.

Mushroom Filling

  • Add mushrooms to a food processor, or chop as finely as possible. The texture should be similar to coarse breadcrumbs, you do not want them to become a slurry.
  • Heat a medium-sized pan over medium heat, add olive oil.
  • Add mushrooms, sauté until mixture is softened and most of the moisture has evaporated, about 5 minutes.
  • Season mushroom mixture with ¼ teaspoon salt and ⅛ teaspoon of pepper.
  • Transfer mushrooms to a bowl and refrigerate until completely cooled.

Preparing the Beef

  • Trim any excess fat or silver skin from the meat. The steaks can be reformed into rounds by tying them together with butcher's twine so that it holds the shape as it cooks in the pan.
  • Pat dry the steaks with paper towel and season each side generously with salt and black pepper.
  • Heat a large skillet over medium-high heat, once hot, add two tablespoons of olive oil. The pan should be really hot before adding the steaks.
  • When the oil begins to smoke, add the filets to the pan and brown for 2 minutes on each side. Quickly sear the raw edges of the meat so the red turns to brown on the surface. Remove the steaks from the pan and place on a plate to cool. Turn off the heat and save the pan with the drippings for the mushrooms sauce.
  • Cut off the butcher's twine if using. Brush Dijon mustard all over each filet while still warm. Set aside.

Rolling the Beef Wellingtons

  • On a cutting board, place a large piece of plastic wrap. Lay down 4 slices of prosciutto, slightly overlapping each piece about ¼ inch to create a row. Spread half of the mushroom filling over the prosciutto, leaving about a ½ inch 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 in shape then lay so that 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. Chill and repeat the process with the remaining filet.
  • 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 pastry in half (two 5.5-inch by 11-inch rectangles).
  • Place the prosciutto-wrapped beef fillets in the center of each pastry sheet. Line up the long side of meat with the longer sides of the pastry. Lightly brush the pastry edges with water.
  • Starting at the longer sides, bring opposite corners of the pastry over, gently stretching the dough if needed. Press seams to seal tightly. Fold the shorter sides up to enclose the other portions. If they will not reach the center, just make sure to press the sides to seal the pastry. Repeat wrapping with the remaining filet.
  • Use a piece of plastic wrap to tightly seal each pastry-wrapped beef filet and refrigerate for about 5 minutes to allow the pastry to firm up again.
  • In a small bowl, mix egg yolk and milk.
  • Line a sheet pan with parchment paper. Remove 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 puff pastry with the egg wash. If desired, use the back of the knife or pizza cutter to create long diagonal lines on the surface, make sure not to cut into the meat. Sprinkle kosher salt on top of each.
  • Bake in the upper-middle portion of the oven for approximately 20 to 30 minutes, or until the internal temperature of the steak reaches 125°F (52ºC) for medium-rare. The pastry should be golden brown on the surface.
  • Remove the beef wellingtons from the oven and allow to rest on the sheet pan for at least 10 minutes before slicing. Make the sauce while the meat is resting.

Mushroom Sauce

  • Using the pan with the steak drippings, heat over medium heat. If you did not save the pan, use a new pan with 2 tablespoons of olive oil added.
  • Add red wine to the pan and whisk to deglaze and remove the brown bits from the bottom of the pan. Add chopped shallots, stirring until the wine has reduced until you cannot smell the alcohol, reduced to about half, about 1 minute.
  • Add 1 tablespoon flour and whisk for 1 minute. Slowly add the beef stock by whisking in about a ¼ cup at a time, until 1 cup has been added and the sauce has thinned to a spoonable consistency.
  • Add sliced mushrooms to the sauce and simmer until cooked and tender. The sauce will continue to reduce and thicken. If needed, whisk in additional beef stock to thin the sauce.
  • Season sauce with salt and pepper to taste. Keep warm on low heat until ready to serve.
  • Once beef wellingtons have rested for 10 minutes, slice into medallions or serve whole with the mushroom sauce on the side.


Beef wellington should bake in the oven until until it reaches between 120 to 125ºF (49 to 52ºC) for medium rare, or 130 to 135ºF (54 to 57ºC) for medium. Rest at least 10 minutes before serving.

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Nutrition Facts
Individual Beef Wellington with Mushroom Sauce
Amount Per Serving
Calories 597 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 13g65%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 145mg48%
Sodium 999mg42%
Potassium 544mg16%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 3g3%
Protein 39g78%
Vitamin A 350IU7%
Vitamin C 1.7mg2%
Calcium 10mg1%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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76 Comments Leave a comment or review

  1. Theresa says

    My sister asked for beef wellington on Christmas eve for dinner that night… challenge accepted and this recipe helped me pull it off flawlessly! Everyone was super impressed. I appreciate how this recipe was straightforward and easy to follow. I did make a few hours in advance – the instructions really helped me focus on what to prep in priority order – I love that!!
    Thank you!

  2. Lois A. Davieau says

    Jessica, thank you so much. This was a huge success. It was perfect! Followed each step…what a great recipe!

      • Bob says

        OMG! Absolutely delicious. I made this for our son on his last night home before he goes back to his Army base after holiday leave. Thanks for the great recipe and easy directions. I’ll definitely be buying your book and looking for more of your recipes.

  3. Maria Terry says

    Oh Jessica…I just finished eating this meal. I made Beef Wellington, mushroom sauce, mashed potatoes and green beans. This was by far the best dinner I ever made with my own two hands. Not only flavorful also beautiful. Your directions were easy detailed and easy to follow. The results were incredibly amazing. My husband and I enjoyed all of it. The Wellington was flavorful and the mushroom sauce was the perfect accompaniment. I will make that sauce for something else. I did make this meal over two days, which was helpful. Doing it all at once would have overwhelmed me. I made your Cream Puff recipe for dessert. I filled mine with whipped cream and strawberries and drizzled with dark chocolate. I worked long and hard – the results were worth the every minute. Special occasion meal.

  4. Val Pearson says

    Hi Jessica.

    I made four servings of these delicious little bundles yesterday for Father’s Day.
    My 15 year old daughter helped with this gourmet delight! They turned out looking exactly as the picture. They were SO tasty and soft and butter. The puff pastry was cooked all of the way through, perfectly. This recipe is a keeper, as Beef Wellington is my husband’s favorite treat meal. Thank you for giving me a recipe that is so easy and delicious.

  5. Ronica Lee says

    Hello, thank you for the recipe. The process and cook times were perfect. I do have one question. I had never eaten or cooked beef Wellington prior to trying this recipe. I found the crust to be doughy vs flaky as I imagined it would be. Is it supposed to be flaky?

    • Jessica Gavin says

      Great job Ronica! Since the dough is wrapped around the beef, it’s harder for it to puff up. I’ve found the edges to be thicker, but the surface should have nice crispiness, then gets a little denser in areas closer to the beef.

  6. Chrissy says

    This recipe was fantastic!! I followed it step by step and it turned out perfectly. It was very well written and very easy to follow. I never thought I would be able to make Beef Wellington and I nailed it the first time. This recipe is a keeper and I will definitely be making it again.

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