Beef Wellington Recipe

Beef Wellington is the ultimate showstopper—a perfectly seared beef tenderloin, cloaked in savory duxelles, Parma ham, and buttery golden puff pastry. It’s sophisticated, yes, but trust me: with a bit of care (and a sprinkling of patience), this glorious centerpiece can absolutely be made at home, even by a first-timer.

Ingredients You’ll Need

Don’t be intimidated by the short list—every ingredient in Beef Wellington serves a delicious purpose, layering flavor and ensuring impressive results. Here’s what makes each component essential (and a few pro tips for shopping smart!).

• 1 pound thick beef tenderloin: The heart of the dish; choose a nicely trimmed center-cut piece so it cooks evenly and slices like butter.
• Kosher salt and freshly ground black pepper: Don’t skimp—seasoning now means more flavor later.
• 2 tablespoons extra virgin olive oil: Ensures a golden, flavorful crust on the beef before it’s tucked inside its pastry jacket.
• 2 tablespoons yellow mustard (preferably English): Adds tang and helps the duxelles adhere, plus creates an amazing flavor bridge.
• 1 pound mushrooms (cremini, shiitake, or a mix): When pulsed and sautéed into a duxelles, these soak up juices and pack the Wellington with earthy depth.
• 4 thin slices ham (Parma ham or prosciutto): Acts as a savory, salty barrier that keeps everything snug and the pastry crisp.
• 1 (7 to 8 1/2-ounce) sheet puff pastry, thawed: Go for all-butter pastry if you can—its flaky tenderness is worth it (see notes for thawing tips).
• 2 large egg yolks, beaten: This rich egg wash creates that golden, bakery-window finish!
• Flaky salt, for sprinkling: A final touch of sparkle and crunch atop the pastry—don’t skip it.

Variations

One of the best things about Beef Wellington is just how easy it is to tailor the recipe to your tastes, special diets, or whatever you have on hand. Here are a few fun twists to try!

• Mushroom Medley: Swap in wild mushrooms, add some porcini, or use a blend—each type brings its own personality to the duxelles.
• Vegetarian Wellington: Replace the beef with a whole roasted portobello cap or a log of goat cheese wrapped up “Wellington-style” for a plant-based centerpiece.
• Low-Carb Swap: Use a gluten-free puff pastry or even sheets of phyllo for a lighter, crispier shell.
• Cheese Boosted: Scatter blue cheese or Gruyère over the duxelles layer before rolling for a touch of creamy richness.

How to Make Beef Wellington

Step 1: Sear the Beef

Start by patting your beef tenderloin dry and seasoning it generously on all sides with kosher salt and plenty of cracked pepper. Get your pan fiercely hot before adding the olive oil, then sear the beef until gorgeously browned on all sides—don’t rush or move it too soon; that golden crust is essential for flavor and keeps juices in. Set aside to allow it to cool completely, which helps keep your pastry nice and crisp later.

Step 2: Brush with Mustard

Once the beef is cool, slather it lightly all over with yellow mustard. This not only adds a zippy bite but also works as the original chef’s clever trick for helping bind the layers together (plus it smells divine when baked).

Step 3: Prepare the Mushroom Duxelles

Chop your mushrooms up and pulse them in a food processor until they resemble coarse crumbs—think “mushroom confetti.” Cook them in a dry, hot pan until all the moisture evaporates and you’re left with a rich, savory paste. This step is key: a dry mushroom duxelles means no soggy pastry and all the flavor sealed inside.

Step 4: Wrap in Ham and Mushrooms

Lay out a generous sheet of plastic wrap and shingle your ham slices so they overlap, forming a rectangle big enough to fully encapsulate the beef. Spread the cooled mushroom duxelles over the ham, then cozy your tenderloin right in the middle. Using the plastic, roll it all up tightly—picture a snug sushi roll—twist the ends and refrigerate to set the shape. This creates that classic rosy Wellington spiral!

Step 5: Roll and Wrap in Puff Pastry

Roll out your puff pastry on a lightly floured counter just wide enough to fold over your log without too much overlap (so it bakes up evenly). Unwrap the beef bundle and set it on the pastry. Brush the edges with beaten egg yolk, then snugly fold the pastry around the beef and trim any extra. Place seam-side down on a plate and chill briefly to help it hold its shape for baking.

Step 6: Egg Wash & Score

Brush your beautiful pastry wrapper with more egg yolk for a rich, glossy finish. Use a sharp knife to gently score a pattern on the top for that signature look—be careful not to slice all the way through. Sprinkle with flaky salt and transfer to your baking sheet for the final bake.

Step 7: Bake and Rest

Into the hot oven it goes! Bake until the pastry is deep golden and crisp, and the center reaches your desired doneness (aim for 125–130°F for classic medium rare—the thermometer is your friend). Let the Beef Wellington rest for at least 10 minutes before slicing thickly, which helps keep all those gorgeous juices exactly where you want them.

How to Serve Beef Wellington

Garnishes

Your Beef Wellington already makes a statement, but a scatter of fresh chopped parsley, chives, or even a dusting of flaky sea salt over the finished slices adds color and a final pop. A little spoon of warm, glossy demi-glace or pan gravy on the side takes each bite up a notch.

Side Dishes

Classic accompaniments let the Wellington shine: creamy mashed potatoes, roasted fingerlings, or buttery pommes purée are all welcome. For color and contrast, add simply blanched green beans, honey-glazed carrots, or crisp-tender asparagus beside each golden slice.

Creative Ways to Present

If you want to make your Beef Wellington even more memorable, try slicing and serving it on a wooden board for rustic flair or platter the slices atop a bed of wilted greens. For cocktail parties, make individual “mini Wellingtons” using smaller pieces of tenderloin—adorably impressive appetizer bites!

Make Ahead and Storage

Storing Leftovers

Wrap leftover slices tightly in foil or plastic wrap and refrigerate for up to 2 days. The flavors deepen overnight, and the pastry remains nicely crisp if stored properly.

Freezing

For best results, freeze Beef Wellington before baking: assemble through the pastry-wrapping step, wrap tightly, and freeze. To cook, thaw in the refrigerator, brush with egg wash, score, and bake as directed—no one will guess it was made ahead!

Reheating

To reheat, place slices in a 350°F oven wrapped in foil until warmed through, then pop them uncovered in the oven for a few extra minutes to refresh the crispness of the pastry. Keep in mind that reheating will cook the beef more, moving it toward medium or well-done.

FAQs

Final Thoughts

If you’ve never made Beef Wellington before, I can’t wait for you to try—it’s a true joy (and a seriously delicious victory) to pull this golden masterpiece from the oven. Once you slice it open at the table and see the rosy beef inside, you’ll understand why it’s beloved by home cooks and chefs alike. Don’t wait for a “special occasion”—try it soon, and make any night feel extraordinary!

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