Beef Wellington

Beef Wellington is a classic dish that brings together a juicy, tender beef filet wrapped in layers of mushroom duxelles and puff pastry, baked until golden and flaky. It’s a…

By Willow • December 22, 2025 • Reading time: 7 min

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Beef Wellington is a classic dish that brings together a juicy, tender beef filet wrapped in layers of mushroom duxelles and puff pastry, baked until golden and flaky. It’s a perfect mix of rich beef flavor with buttery, crispy pastry, making it a feast for both the eyes and taste buds.

I love making Beef Wellington for special occasions because it feels like a real celebration on the plate. The best part is that once you get the steps down—searing the beef, spreading the mushroom mix, and wrapping it all up—the oven does most of the work. I find that using good quality beef and fresh mushrooms really makes all the difference.

When I serve Beef Wellington, I usually pair it with simple sides like roasted vegetables or a crisp green salad to balance out all the richness. It’s a dish that always impresses guests, and I enjoy watching everyone’s faces light up when they slice into that perfectly cooked beef surrounded by flaky pastry. It’s a memorable meal that feels special every time.

Key Ingredients & Substitutions

Beef Tenderloin: This cut is tender and cooks evenly. If unavailable, beef striploin or sirloin roast can work but won’t be as tender.

Mushrooms: Cremini or button mushrooms bring an earthy flavor. Mixed wild mushrooms add depth if you want more complexity.

Prosciutto: It adds saltiness and keeps moisture in. If you can’t find prosciutto, thin slices of ham or bacon can substitute.

Puff Pastry: Look for all-butter puff pastry for best flavor. Frozen is fine as long as it’s fully thawed and handled gently.

Dijon Mustard: It adds a tangy kick to the beef surface. If you don’t have Dijon, whole grain mustard or a mild horseradish spread can be interesting alternatives.

How Do You Make Perfect Mushroom Duxelles That Are Not Watery?

Making a tight, dry duxelles is key to keeping the pastry crisp and avoiding sogginess. Here’s how to do it:

• Finely chop mushrooms evenly so they cook uniformly.
• Cook mushrooms on medium heat, stirring often to release and evaporate moisture.
• Be patient—this can take 10-15 minutes until mushrooms are almost paste-like and dry.
• Add wine or sherry toward the end and cook off the liquid completely.
• Cool the duxelles before spreading it to avoid steam softening the pastry.

Taking time here means a rich mushroom flavor without soggy pastry afterward!

What’s the Best Way to Wrap and Chill the Beef Wellington Before Baking?

Wrapping tightly helps keep all layers neat and flavor locked in:

• Use plastic wrap to roll prosciutto and mushroom layers tightly around the beef.
• Chill this wrapped roll in the fridge for 15-20 minutes to firm up before encasing in pastry.
• When wrapping in puff pastry, trim excess and seal edges carefully by pressing gently but firmly.
• Chill again for 15 minutes to help the pastry hold its shape and avoid shrinking during oven time.

This chilling routine is key to a tidy Wellington that bakes evenly and looks beautiful.

Equipment You’ll Need

• Heavy skillet – perfect for searing the beef evenly and developing a nice crust.
• Food processor or sharp knife – helps finely chop mushrooms quickly for the duxelles.
• Plastic wrap – essential for tightly rolling the beef with prosciutto and mushrooms.
• Baking sheet with parchment paper – keeps the pastry from sticking and helps crisp the bottom.
• Pastry brush – lets you apply egg wash evenly for that beautiful golden finish.
• Meat thermometer – ensures you cook the beef to your preferred doneness without guesswork.

Flavor Variations & Add-Ins

• Swap beef tenderloin for large pork tenderloin for a lighter, more affordable option.
• Add finely chopped spinach or kale to the mushroom duxelles for extra color and nutrients.
• Mix in a tablespoon of truffle oil or truffle salt into the mushroom mix for an earthy, rich twist.
• Wrap the beef with thin slices of smoked ham instead of prosciutto for a different smoky flavor.

Beef Wellington Recipe

Ingredients You’ll Need:

Main Ingredients:

• 2 lb (900 g) center-cut beef tenderloin (filet mignon), trimmed
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil
• 6 oz (170 g) cremini or button mushrooms, finely chopped
• 2 tbsp unsalted butter
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 2 tbsp dry white wine or dry sherry (optional)
• 6-8 slices prosciutto
• 1 sheet puff pastry, thawed if frozen
• 2 tbsp Dijon mustard
• 1 egg, beaten (for egg wash)

Time Needed

This dish will take about 15 minutes to prepare, plus 10-15 minutes to cook the mushroom duxelles, 15-20 minutes chilling time after assembling the beef and mushroom layers, another 15 minutes chilling after wrapping in pastry, then 25-30 minutes baking. Allow 10 minutes to rest after baking before slicing. Overall, plan for about 1.5 to 2 hours from start to finish.

Step-by-Step Instructions:

1. Preparing the Beef:

Start by seasoning the beef tenderloin generously with salt and pepper. Heat olive oil in a heavy skillet over high heat until it’s shimmering. Sear the beef on all sides, including the ends, until it’s nicely browned (about 2-3 minutes per side). Remove from heat and let it cool completely. When cool, brush the beef all over with Dijon mustard and set it aside.

2. Making the Mushroom Duxelles:

In the same skillet, melt the butter over medium heat. Add finely chopped mushrooms, shallots, and garlic. Cook, stirring often, until the mushrooms release their moisture and it evaporates completely, and the mixture becomes thick and pasty—this usually takes 10 to 15 minutes. Stir in the parsley and add white wine or sherry if you want. Cook until any liquid evaporates, then season with salt and pepper. Remove from heat and let it cool fully.

3. Assembling the Wellington:

Lay out a large sheet of plastic wrap on your work surface. Arrange the prosciutto slices slightly overlapping to form a rectangle big enough to wrap the beef. Spread the cooled mushroom mixture evenly across the prosciutto. Place the beef on top and, using the plastic wrap, roll everything tightly together so the prosciutto and mushrooms wrap the beef completely. Twist the ends of the plastic wrap to secure it and chill in the fridge for 15-20 minutes.

4. Preparing the Puff Pastry & Wrapping:

Lightly flour your surface and roll out the puff pastry into a rectangle large enough to enclose the entire beef roll. Remove the plastic wrap from the chilled beef roll and place it in the center of the pastry. Fold the pastry edges over the beef, trimming any excess, and gently press to seal. Use the back of a knife to make decorative marks on top without cutting through the pastry. Brush the entire surface with beaten egg to give it a beautiful golden shine. Chill again for 15 minutes to help the pastry set.

5. Baking the Wellington:

Preheat your oven to 425°F (220°C). Place the wrapped beef seam-side down on a baking sheet lined with parchment paper. Brush the pastry once more with egg wash and sprinkle with a bit of cracked black pepper if you like. Bake for 25-30 minutes for medium-rare (your meat thermometer should read about 125°F / 52°C internally). For medium, bake a little longer.

6. Resting and Serving:

Once baked, let the Beef Wellington rest for 10 minutes to allow the juices to redistribute. Then slice into thick, beautiful portions to reveal the juicy pink beef surrounded by the mushroom duxelles and crisp golden puff pastry. Serve with roasted vegetables or a sauce like red wine jus or béarnaise for a perfect, elegant meal.

Can I Use Frozen Puff Pastry for Beef Wellington?

Yes! Just make sure to thaw it completely in the refrigerator before using. Handle it gently to avoid tearing, and roll it out on a lightly floured surface for best results.

How Do I Prevent the Pastry from Getting Soggy?

Cook the mushroom duxelles thoroughly to evaporate excess moisture and let it cool before spreading. Also, wrapping the beef tight with prosciutto helps create a barrier that keeps the pastry crisp.

Can I Prepare Beef Wellington Ahead of Time?

Absolutely! You can assemble the Wellington and keep it wrapped in the fridge for up to 24 hours before baking. Just take it out 30 minutes before baking to come to room temperature for even cooking.

What’s the Best Way to Check Doneness?

Use a meat thermometer inserted into the center of the beef. For medium-rare, aim for 125°F (52°C). Remember the temperature will rise slightly while resting.