Beef Wellington with Mushroom Sauce

4.92 from 515 votes
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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.

Slices of beef wellington on a plate with green beans and mashed potatoes.

This beef wellington recipe is the perfect fancy meal if you’re looking to impress someone special. The flavors and textures in this dish screams indulgence. The recipe consists of tender, juicy pan-seared filet mignon topped with 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 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 you’ll be rewarded with a fantastic dinner.

The mushroom filling

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

Saute the mushroom mixture in olive oil until tender and most of the moisture evaporates. This step prevents the pastry from becoming soggy as it bakes. Chill the filling so it doesn’t continue to cook the beef when wrapped. Spread the filling on top of the prosciutto, then tightly wrap the meat in a little package.

What’s the best cut of beef to use?

Two raw filet mignons on a plate seasoned with salt and pepper.
Step 4. Prepare the steaks

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. You can also use a more extended cut of meat to make a roast large enough to feed a crowd instead of individual portions.

Searing the meat

I recommend using a stainless steel pan when cooking because it creates the best golden crust. Ensure the pan is very hot. Add the oil, followed by the beef. Preheating the pan develops a nonstick surface, and not moving the meat once placed inside allows for even searing the surface.

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

Wrap the meat in prosciutto

Wrap in puff pastry

There’s no need to make puff pastry from scratch. I use Pepperidge Farm sheets. Gently roll it out once defrosted and wrap the steaks snuggly into the dough. You don’t want too much excess; otherwise, it will be too thick and doughy when you bite into it.

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. You can also thaw it in the refrigerator for about 4 hours following the same method above.

Brushing egg wash over a beef wellington wrapped in puff pastry.
Step 8. Brush with eggwash

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 technique prevents it from drying out, making it hard to roll, and stops the layers from melting.

The target temperature for the beef

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

These ranges give the steak time for carryover cooking, which elevates about five more degrees as it rests for 10 minutes before serving. It’s best to use an instant-read thermometer pierced into the thickest part of the beef to test.

Make a mushroom sauce

Mushroom sauce cooking in a skillet.
Step 10. Mushroom sauce

After searing the meat, plenty of delicious drippings and browned bits should be left in the pan. Don’t let those go to waste! You can make a sauce by first deglazing the skillet with red wine to dissolve those stuck-on pieces.

I like a hearty cabernet sauvignon, but a merlot works well too. Then make a roux to thicken the beef stock. Add shallots and sliced mushrooms and simmer.

Side dishes to serve

Beef wellington sliced in half and served with mushroom sauce on top.

Recipe Science

Can beef wellington be prepared in advance?

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.

Individual Beef Wellington with Mushroom Sauce

Gourmet beef wellington served with a red wine mushroom pan sauce. The perfect meal for special occasions and romantic dinners.
4.92 from 515 votes
Prep Time1 hour 30 minutes
Cook Time45 minutes
Total Time2 hours 15 minutes
Servings 2 wellingtons
Course Entree
Cuisine English


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
  • teaspoon black pepper


  • 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


  • 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 is similar to 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 really 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 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.
  • 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. This will take about 20 to 30 minutes. Remove the beef 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

YouTube video

Nutrition Facts

Serves: 2 wellingtons
Calories 597kcal (30%)Carbohydrates 32g (11%)Protein 39g (78%)Fat 35g (54%)Saturated Fat 13g (65%)Polyunsaturated Fat 2gMonounsaturated Fat 7gCholesterol 145mg (48%)Sodium 999mg (42%)Potassium 544mg (16%)Fiber 2g (8%)Sugar 3g (3%)Vitamin A 350IU (7%)Vitamin C 1.7mg (2%)Calcium 10mg (1%)Iron 4.9mg (27%)

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.

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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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4.92 from 515 votes (488 ratings without comment)

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Recipe Rating

148 Comments Leave a comment or review

  1. Barb says

    This was wonderful! Your instructions are always perfect! Video helps too! The mushroom sauce was amazing! Will be making the mushroom sauce more often! Thank you so much!

    • Jessica Gavin says

      Great job making the beef wellington! I’m so happy that the recipe and video tutorial helped you as you prepared the dish. I love the mushroom sauce with steaks, pork chops, and sauteed chicken breasts!

  2. Brittany says

    I have actually never had beef Wellington. I have never made it. I tried this recipe for my first time making it and WOW, so so so good. My husband and I made it for our anniversary dinner and we agreed to just make it our anniversary meal staple moving forward. Instructions were perfect. 10/10!

    • Jessica Gavin says

      I love that you created a new anniversary tradition. I’m proud of you for making the wellington recipe even though you haven’t tried it before. Amazing!

  3. Leksi says

    First time making beef wellington. The video was helpful along with the well-written instructions. I did use a different recipe for the mushroom filling which incorporated shallots and red wine, but the recipe and video here were very helpful. We liked the wellingtons so much on their own that we ended up using the sauce (which was also very good) for one of the sides mostly. Thanks for the tutorial!

  4. Monique says

    I love this recipe, but it is a labor of love! Wondering if anyone has made it ahead of time to FREEZE. I would love to make this for Thanksgiving dinner!

    • Jessica Gavin says

      I believe it’s possible to individual wrap the unbaked beef wellingtons and freeze 1-2 months before baking. I would defrost on a sheet pan with paper towel underneath and covered with plastic wrap the night before. Check the cooking temp as you may need more time if the center of the meat is still cool. Loosely cover the surface with foil of the puff pastry if it’s browning too quickly, before the meat is done cooking. You could also prepare the wellingtons up to 2 days in advance, cover and store in the refrigerator to save you time.

  5. Jan says

    I had three 12-14 ounce Prime Filets we had bought on sale at Costco so for Hubby, daughter, son in law, granddaughter & grandson I decided to make this recipe since I love beef Wellington out in restaurants and had the ingredients on hand. We all loved the mushroom filling, I had just finished slow carmelizing several onions and oven roasting 6 garlic cloves so I did add a bit of each on top of the mushroom filling, it was amazing! The gravy also was exceptional! I really messed up on the temp of the meat though!

    I seared it, wrapped, all was looking great but Having never done steak in the oven at 400°, I thought your directions said 20-30 minutes for medium rare. I took them out at 20 minutes, let them rest and every one of them were medium-well abd these were 2-3″ thick! Next time I’m going to just do 10 minutes, on top of the searing.

    Thankfully, Filet mignon is a very tender cut, so was still very good and everyone was enthralled with the filling and gravy, so nobody complained and every bite was eaten!! Thanks for a great recipe, it’s a keeper!

    • Jessica Gavin says

      I appreciate your feedback, Jan! Thrilled to hear that everyone still enjoyed the beef wellington. I know you’ll nail it next time!

  6. Patti says

    This was my first time making beef wellington. I read several different version of recipes before landing on this one. The recipe layout and language were very easy to follow. The end result (presentation and flavor) was PERFECTION! Thank you, Jessica, for taking the guesswork out of an otherwise ‘intimidating’ dish! Glad to have added this to my repertoire and I look forward to trying out your other recipes, too.

    • Jessica Gavin says

      I’m so proud of you, Patti! I’m so glad that you made the recipe. I know it can be tricky, but I’m here for you! Can’t wait for you to try some other recipes.

  7. Jennifer Crump says

    This recipe is perfect. Read the recipe twice, watch the videos, have all the ingredients ready, (and the Saran Wrap!), do exactly as directed, and it’s perfect! What a splendid meal for a special occasion, and I’ve made it 3 times without a problem. I would give it 10 stars-

    • Jessica Gavin says

      Great job! Thank you for making the recipe. I’m so glad that the recipe and video helped you master beef wellington!

  8. Shelly says

    Hubby and I made these mini Wellingtons together on Valentine’s Day, and they came out perfect! Thank u for such detailed, yet simple instructions. We never thought ours would turn out as neat and professional-looking as yours, but they looked just like yours in the video. We’re so proud!

    • Jessica Gavin says

      I’m so proud of you and your husband Shelly! I love that you made the wellingtons together and had success. Bravo!

  9. Debbie says

    This recipe was excellent! My pastry wrapping skills need a bit of work but I guess that just means I need to make this more often to practice. :). Made for a lovely NYE dinner!

  10. Deb says

    Made this for Christmas dinner and it was FABulous! Although it was time-consuming to create…the flavor and presentation were delightful and well-received by the entire family! I would definitely make this again.

    The video steps were greatly appreciated also.

  11. Kim says

    I’m rating this recipe minutes after eating it and oh my GOD was it good!! The video was incredibly helpful so I recommend watching it if you’ve not made Beef Wellington more than a time or two. I’ll be making this again for sure!

    • Jessica Gavin says

      The thin layer of salty ham adds extra flavor to the beef wellington. It makes it a lot easier to wrap with the mushrooms, and it keeps the vegetables from making the pastry soggy once baked.

  12. Dani says

    Is there a substitute you can use for the red wine? I have red wine vinegar but don’t have any red wine in the house

  13. Sharon says

    I have made this the last two Christmases. I followed Jessica’s directions and watched the wonderfully detailed video. These individual wellingtons turn out absolutely perfect. This will now be our Christmas tradition. Thank you!

    • Jessica Gavin says

      Beef wellington is an awesome Christmas tradition! So happy to hear that you found the video helpful in making the recipe. Great job, Sharon!

  14. Kevin McGee says

    I made these delicious packets for my family’s Christmas dinner, with a few minor changes: (a) as others did, I added herbs (fresh thyme & parsley) to the mushroom duxelles as they cooked; (b) I had goose liver medallions that I put on the prosciutto, then topped with the mushrooms; & (c) I used a fresh (not frozen) puff pastry (Welawaka) instead of frozen. Delicious!

    • Jessica Gavin says

      Wow! You’re additions to the beef wellington sound so decadent and delicious! I’ll have to give it a try!

  15. Kathy leggio says

    I wanted to make this for Christmas which has been officially canceled at my house. Can I put the wellingtons together and then freeze them for our rescheduled
    Christmas ??

    • Jessica Gavin says

      I would assemble them, wrap each up tightly in plastic wrap, place them in a resealable bag and refrigerate until ready to cook.

  16. jennifer crump says

    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!

  17. Bruce Toogood says

    Used this as the base for my recipe. I added shallots, garlic, thyme to the duxelles. I cooked six (plus a mushroom wellington for my vegetarian daughter) and started the cook with convection bake but after 20 minutes the pastry was only just beginning to brown so switched to convection roast which after another 8-10 minutes browned the pastry. Would recommend convection roast the entire cook next time. Went with a Madeira wine sauce. All and all very good. Thank you.

    • Jessica Gavin says

      Thank you for your feedback, Bruce! I love the addition of shallots, garlic, and herbs to the mushroom filling. I’ll have to give that a try!

  18. Denny says

    After reading so many recipes online for Wellington, this seemed the best written and easiest. And it is! But mine didn’t turn out at all but it’s my fault. I used beef tenderloin which was 1/2” thickness so I didn’t sear it long enough thinking I would dry it out. The mushrooms still had moisture in them after sautéing so I used lots of paper towels to dry them. Once the Welly’s went into the oven, I didn’t know how long to bake because I was worried the meat would get over done being only 1/2”. The pastry ended up a gooey mess on the bottom and barely got brown in 400 degrees. I cooked over 15 minutes but it just wouldn’t brown. I have to say, the meat was tender and extremely tasty. I’m not giving up on this! I will make it again and this time, I will correct my mistakes. It’s a great recipe!

    • Jessica Gavin says

      I appreciate your feedback, Denny! I think it’s great that you gave it a try, and I’m sure the second time around it will be awesome!

  19. Barbara Mathis says

    Can I pre cook the fillet by sous vide before I sear it? And how long would it have to bake for? Is sous vide a good procedure for this dish anyway? Thanks.

    • Jessica Gavin says

      I would not recommend cooking the filet by sous vide, as it will cook more in the center as it is baked once wrapped in the puff pastry. It will likely get overcooked if sous vide beforehand.

  20. jena hopkins says

    This recipe was amazingly perfect. The best Wellington I have ever made. This minis are far better than making the whole roast recipe, and much easier.

  21. Kerri says

    Made this recipe following all directions except I added Gordon Ramsey’s suggestion & brushed the meat after searing with Dijon mustard. This is an excellent recipe & the video REALLY helped! ❤️ the individual Wellington packages & sauce!

    • Kerri says

      Oops, just saw Jessica also uses the Dijon mustard so I followed the recipe exactly for Christmas Eve & making it again for Easter tomorrow! Comes out perfectly medium rare & delicious with golden pastry!

    • Jessica Gavin says

      Thank you for your feedback, Kerri! So happy to hear that the video and recipe helped you make the beef wellington. Happy cooking!

  22. Dawn C. says

    Valentines Day was our 6th wedding anniversary. You made it so special with a wonderful meal….we are stuck at home after an ice storm but the food was restaurant quality, thanks to you! ❤❤❤❤❤❤❤❤

    P.S. This was SO EASY to make! I was surprised. Going to do this again!!!

    • Jessica Gavin says

      Happy anniversary, Dawn! I’m so happy that you nailed the recipe and it was a part of your special day. Cheers!

  23. Julig says

    Yes! Skip the mushroom sauce and 75% of Gordon Ramsey’s steps and his ridiculous drama! Lol! I used a packaged Bernaise sauce! My family prefers it! I also skipped the prosciutto wrap or liver as Gordon I believe uses! I chopped the mushrooms up very fine and sautéed them as well and seasoned and drained them but that is all! It turned out perfect! I forgot to take a picture as I make it so often it’s not a big deal! I just can’t get over the way I saw Ramsey make it and how he went on and on about it and turned it into such a big deal?!? I know people who are absolutely afraid to make it because of the way he portrays it! It’s just not very hard at all.

    • Jessica Gavin says

      I love that beef wellington is something you make often, you’re amazing! Thank you for sharing your substitutions, they all sound tasty and easy. Cheers!

  24. Jayndakitchen says

    Love the easy written and vid instructions. We added thyme, garlic and a little white wine to the duxelles mushroom filling. Can’t wait to do it again. Awesome. Dynamite.

    • Jessica Gavin says

      Thrilled to hear that the instructions and videos are helpful for you! I love the addition of herbs, garlic and wine to the mushroom filling, I’ll have to try it!

  25. Carl says

    Tried this recipe exactly. Mostly satisfactory. Major issue is the difference between temperature of beef compared to that of puff pastry. When beef was cooked to our temp the pastry was still raw. When the pastry was just right, the beef was very well done. How do you balance these conflicting temps?

    • Jessica Gavin says

      You can roll the dough out a little thinner, perhaps 12 by 12-inches. Or, cook the beef for a shorter time so that it doesn’t overcook in the over.

  26. Laurie Sutandar says

    Made for Christmas dinner 2020. What a success! The recipe was not as scary as I thought it would be. The video really helped. Thank you and this is a repeat!
    Merry Christmas and Happy New Year!

  27. Em says

    We made this for Thanksgiving & posted our comments.
    It was SO good that we made it again for Christmas dinner.
    It was BETTER STILL (having learned from the first “experiment”)!
    Thank you for your detailed instructions – and Merry Christmas!!!

  28. Dee says

    I followed the directions almost to a tee. My only mistake was to liberally season the beef. That coupled with the prosciutto made it way too salty. Next time I may season it way less or use a prosciutto substitute, since I’m not a fan of it anyway or skip it all together. Other than that everything turned out perfectly.

    • Jessica Gavin says

      Thanks for the feedback! Yes, the salty prosciutto plus a lot of extra seasoning may be a little strong.

    • Jessica Gavin says

      I think you can make it without the prosciutto if the mushroom mixture has most of the moisture removed. The prosciutto provides flavor and a barrier to prevent the puff pastry from getting soggy.

  29. Christine N Markwart says

    This recipe was amazing, truly indulgent and worth it. I am usually reluctant to buy expensive cuts of meat, and I am so glad I did for this recipe. I made these without the mushroom filling. The gravy can also be made without mushrooms, otherwise I made exactly as written. This would be a stunning meal to make for a dinner party!

    • Jessica Gavin says

      I’m happy to hear that you treated yourself to a nice piece of steak! Glad to hear that it works without the mushrooms as well.

  30. Em says

    We love Beef Wellington – and it’s rarely on the menu. We decided to try to do this for T-Day and followed your recipe and instructions (especially the video) exactly: IT WAS WONDERFUL!!! We will do this again. 🙂

  31. Sherri says

    Absolutely perfect meal to celebrate our wedding anniversary. Made the beef with asparagus bundles and hasselback potatoes. Everything was beautiful and delicious! Thank you for sharing the recipe.

  32. 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.

  33. 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.

  34. 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.

  35. 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.

    • Jessica Gavin says

      You are so smart to make the recipe in phases, it definitely helps reduce the stress. Add the mushrooms sauce to everything! Great job cooking rockstar!

  36. 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.

  37. 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!

    • Jessica Gavin says

      Great to hear that you rocked it Theresa! Happy that you were able to break down the recipe and make it seamless.

  38. Janice says

    This looks amazing! I only knew of this fish from Hell’s kitchen and always wondered how to make it. Thanks for sharing

  39. LB says

    This was a culinary bucket list item for me, and I finally found the time. Your recipe was great – wellingtons were perfect!

  40. Jody says

    I am going to make these for my 30 count wedding reception. i think it will be wonderful for each person to have their own. Mashed potatoes in a small dish and a vegetable and a wedding cake. Thank you and ai love mushroom gravy.

  41. Heidi Nixon says

    Hi there, looking to make these tonight! My steaks are prime filets but they are the tall cuts and they are about 10-12 ounces each. If I want the result to be medium rare to medium should I sear them longer or just bake them longer?
    Thank you!

    • Jessica Gavin says

      Hi Heidi- I would sear the steaks longer until you get the desired temperature before wrapping and baking. Let me know how it goes!

  42. Kelly says

    I made this a couple years ago, and I’m so happy I found this recipe again! I cook a LOT … and this is, by far, one of the most delicious meals I have ever made. Thank you!

  43. David Dunney says

    Hi Jessica, great uncomplicated recepie, just one question if I may, can these wellingtons be prepared a day in advance to cooking them? Thanks.

  44. Lisa Goodrich says

    I made this tonight for Christmas dinner. It was incredible! The only problem is that it is so rich, we couldn’t eat a full filet. I would definitely make this again, only with half portions. Also, I cooked it to an internal temp of 140 on my instant read thermometer, it was still medium rare. So good. Thank you!!

    • Jessica Gavin says

      Thank you for your feedback Lisa! So happy to hear that the family enjoyed the recipe, it definitely is a special treat 🙂 Great job using a thermometer to nail the cooking temp!

  45. Ashley Thomsen says

    I am looking at making this recipe for the second time (it was a huge hit the first time!) but I am currently located in Korea and do not necessarily have access to prosciutto. Would it be possible to substitute bacon or pancetta?

    • Jessica Gavin says

      That’s awesome Ashley! If you could precook the bacon so that it’s cooked through but not too crispy (more flexible), and use paper towels to drain the excess fat I think that could work! It will have a strong bacon flavor compared to the thin slices of pancetta.

  46. Jennifer Braudt says

    O.M.G. This was one of those meals where I tasted it after my fiancé and he said it was amazing and I actually agreed. I usually find room for improvement but not this time, it was wonderful. The only thing I did that was not specified above was I put the baking sheet with parchment paper in the oven as it preheated so it would be hot when I put the wellingtons on it. This keeps the bottom crisp,not soggy. Happy Valentines Day.

    • Jessica Gavin says

      Thank you so much for making the recipe Jennifer! So happy to hear that you both enjoyed your gourmet meal 🙂 Great job!

  47. Erin says

    Hi there! As many of the other commenters mentioned…I, along with my parents, are big fans of all things Gordon Ramsey (Hell’s Kitchen, MasterChef, etc…) so, I obviously had to give the Beef Wellys a shot. I can just hear Ramsey’s voice in my head as I type this. I’m going to make them for my parents for a special Valentine’s Day dinner 🙂

    I do have a question about the meat temperatures. My mom is a “no pink” kind of gal and always orders beef/pork well-done when we go out to eat. How long do you recommend I sear the filet in the pan before baking to be sure it’s cooked through for her? I don’t want it to be completely dry but I obviously want her to enjoy it too. Would you suggest searing it longer OR baking it longer OR both? Any guidance would be greatly appreciated! Thanks so much.

    • Jessica Gavin says

      Hi, Erin! I love hearing about your story and love for Gordon Ramsey 🙂 Great question about the meat! I would cook longer before baking. It helps to have an instant read thermometer to gauge if you have one. If not, just a quick slice of the meat to check the color for doneness works. For well done, the internal temperature should be between 150-160 degrees. So I would cook it until 140-145 degrees (medium-well). I would cook it about 4 to 5 minutes on each side until the juices run clear then allow to rest and cooled down before putting into the pastry. You could cook 4 minutes on each side, then make a small cut to see how pink it is and then cook a little longer if needed. You want it to be very pink for medium well. Let me know how it turns out!

      • Erin says

        Oh my gosh, Jessica! Everything turned out so great 🙂 My parents were absolutely impressed and my mom’s filet was perfect. I served it with your mashed potatoes and haricot verts…needless to say, all 3 recipes are keepers. Thanks for your help and great recipes!

        • Jessica Gavin says

          Whoo hoo Erin! You are so amazing for making such a fancy meal for your family. So happy to hear that your mom’s wellington was to her liking 🙂 Cheers!

  48. Carol says

    Hi! I made your Beef Wellington with mushroom sauce for ten people on Christmas Eve. Your recipe is PERFECT. I was so intimidated by the thought of meat with pastry, plus I rarely cook any meat. But it was hubby’s wish, so I did a lot of internet research, and this recipe was the clearest and sounded best. Even with 10 individual Wellingtons, the dinner was a fabulous success! All turned out perfectly medium rare.

    Jessica–you are awesome! Thanks for the directions, the photos, and the inspiration. I’ll be doing a lot more Jessica cooking this year!

    • Jessica Gavin says

      You are so amazing and brave Carol! I’m so thrilled to hear that everything was a success and you and your guests enjoyed the recipe. Thank you so much for your positive comment, it keeps me motivated! Let me know if I can help you at all this year in your cooking adventures 🙂

  49. Kim Pontejos says

    I haven’t decided what I am going to do to celebrate my 50th birthday – but I do know that these beef wellingtons are going to be there!! May need to do a test run or two before the big event.

    So glad I came upon your food blog Jessica!

    • Jessica Gavin says

      You are so sweet to make a special dinner for your mom’s birthday! I’m making this for new years eve tomorrow 🙂 Let me know if you have any questions!

    • Jessica Gavin says

      Hi Dorothy! You can try one of two things; 1) Prep the beef until it’s wrapped in the proscuitto the night before. Take it out of the refrigerator about 30 minutes before wrapping so it can come to room temperature, then wrap in defrosted puff pastry and bake. 2) prepare the entire beef wellington, up until wrapped in puff pastry but no egg wash. Cover and refrigerate. Take it out of the fridge about 45 minutes before baking. If the puff pastry needs to firm up, you can freeze for about 5 minutes or until a little more firm after you have taken out for 45 minutes. Brush with egg wash and bake. Please let me know what you end up doing and how it turns out!

  50. Candice says

    I made this for Christmas dinner and it was AMAZING! I added some shallots garlic & white wine to the mushroom filling. I didn’t think it could get any better then I added your mushroom sauce… OMG! Took it to a whole new level! I’ve never made a wellington and it was intimidating but your instructions where easy to follow and it came out perfect! Will definitely be keeping this and making again!

    • Jessica Gavin says

      Yay Candice! I’m so thrilled to hear that the beef wellington turned out great for you for christmas dinner! I’m so impressed that you never made it before and gave it a try. Love the addition of shallots, garlic and white wine to the filling!

  51. Dorothy says

    Can you make this up ahead of time, say leavein Frog over night and cook in the afternoon.
    I am thinking of having them for Christmas dinner.

    • Jessica Gavin says

      Hi Dorothy! I have a couple of suggestions if you want to do some prep before hand:
      1) Prep the beef until it’s wrapped in the proscuitto (can do this the day before). Take it out of the refrigerator about 30 minutes before wrapping so it can come to room temperature. Defrost the puff pastry about an hour before you are ready to wrap the beef, then bake.
      2) prepare the entire beef wellington, up until wrapped in puff pastry but no egg wash. Cover and refrigerate. Take it out of the fridge about 45 minutes before baking. If the puff pastry needs to firm up, you can freeze for about 5 minutes or until a little more firm after you have taken out for 45 minutes. Brush with egg wash and bake.

      Let me know how it turns out!

  52. joe says

    About to try this and the ingredients call for 2 pieces of 8oz steak. If this is for four people do you cut them in half or do i need 4 pieces of 8oz steak?

  53. Lisa Haines says

    I’m making this today and consider myself a fairly good cook?!
    Can I do it all ahead of time this morning, refrigerate the packages and cook when ready??
    Can anyone comment if they did this and the turn out??

    • Jessica Gavin says

      Hi Lisa! I think you can try one of two things; 1) Defrost the puff pastry wrapped in plastic in the refrigerator and wrap right before baking. Prep the beef until it’s wrapped in the proscuitto. Take it out of the refrigerator about 30 minutes before wrapping so it can come to room temperature, then wrap in pastry and bake. 2) prepare the entire beef wellington, up until wrapped in puff pastry but no egg wash. Cover and refrigerate. Take it out of the fridge about 45 minutes before baking. If the puff pastry needs to firm up, you can freeze for about 5 minutes or until a little more firm after you have taken out for 45 minutes. Brush with egg wash and bake. Please let me know what you end up doing and how it turns out 🙂

  54. Sarah says

    This looks amazing! I’m thinking about making this for Christmas dinner. How do you think it will hold up if I prepare everything before hand and just bake and make the sauce the day of?

    • Jessica Gavin says

      Hi Sarah! I think you can definitely prep everything the night before and cover and refrigerate the wrapped but unbaked wellingtons. Take them out about 15 minutes before baking. Perhaps try a practice run before? Let me know how it turns out!

    • Jessica Gavin says

      Hi Michaela! You can make it up to the point where you wrap the dough around the filet then refrigerate, and then bake it when you are ready. I would take the unbaked wellington out of the fridge for about 10-15 minutes before baking.

      • Gina says

        What about making a few days ahead of time? I’m considering serving for Christmas for about 20 people but would want to only have to cook it. Do you think that would work?

        • Jessica Gavin says

          I think you could make the beef wellingtons up to the point of wrapping them in the pastry, then cover and refrigerate until you are ready to bake them.

  55. Donna says

    Don’t normally leave reviews, but had to for this! The recipe is really easy to follow and it tastes delicious. Many thanks !

    • Jessica Gavin says

      Thank you so much Donna for taking the time to leave a review! I greatly appreciate your feedback and so thrilled to hear you enjoyed the recipe 🙂

  56. Michelle says

    We made this last night for Valentine’s Day and it was fantastic! A bit of a fuss (be sure to read the recipe through before you start, they are very clear but there are a couple places where you need to pause to chill the meat) but well worth it. It was absolutely delicious. I would make it again for a dinner party, just do most of it ahead of time.

  57. Elaine Perrott says

    I am making this tonight as a valentine dinner for my hubby and me. I have made it before but I really like you additions – prosciutto and mustard. I’ll let you know what I think afterwards, Jessica

  58. Zoy says

    I’m am making this for Valentine’s Day after years of watching chefs botch it on Hell’s Kitchen. My family is so excited. I’ll let you know how it turns out.

  59. Linda says

    This looks delish! I saw this on Hell’s Kitchen last night. I would love to try to make this. Would it be possible to make a video on this?

  60. Erin @ The Speckled Palate says

    I absolutely LOVE the sound of this, Jessica, and this is totally do-able for Valentine’s this year since we won’t be celebrating out. (Let’s be honest, though: We never really celebrate Valentine’s out of the house because it’s always ridiculous.)

    I cannot wait to show this recipe to my husband! Thanks for making a seemingly impossible dish seem a lot easier!

    • Jessica Gavin says

      Hi Erin! Thank you so much! We stopped going out for Valentine’s day too, so crazy! Let me know if you have any questions on the method, I am here to help!

  61. Leigh says

    Beef Wellington is on my cooking bucket list. It intimidates me a little. In searching Pinterest I found your recipe. Pinning and will contemplate it for months to come. Thank you!

    • Jessica Gavin says

      Hi Leigh- I was intimidated to cook beef wellington too the first time. You just have to give it a try, it get’s better each time because you have more experience. Just think of it as wrapping up a present in dough. I always just lightly sear the meat, bake in the puff pastry, and it’s comes out really yummy. You’ll figure out the cooking temperatures as you go. Make sure to use filet Mignon, it’s super tender! Please don’t hesitate to ask questions!