Name: Best Beef Wellington Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 2 h
Cuisine: British
Ingredients: 2-3 pounds center-cut beef tenderloin trimmed of silverskin and fat, tied with butcher’s twine at 1-inch intervals; Kosher salt and freshly ground black pepper; 2 tablespoons olive oil; 2 tablespoons dijon mustard; 1 1/2 pounds mushrooms (button, cremini, shiitake, portabello, or a mix) cleaned and roughly chopped; 2 tablespoons salted butter; 2 tablespoons olive oil; 2 medium shallots roughly chopped; 2 teaspoons fresh thyme leaves (about 6 sprigs); 4 cloves garlic; Kosher salt and freshly ground black pepper; 12 thin slices prosciutto (about ¼ pound); Flour for rolling out puff pastry; 14 ounces frozen or homemade puff pastry thawed; 1 large egg beaten; 1/2 teaspoon flaky or coarse sea salt (such as Maldon or fleur de sel); 1 bunch finely minced chives

Jump to Recipe·5 from 4 reviews

If you’ve ever dreamed of nailing a show-stopping centerpiece that’s as impressive as it is delicious, then you’re going to love this Best Beef Wellington Recipe. It’s the perfect balance of tender, juicy beef wrapped in a savory mushroom duxelles, prosciutto, and flaky golden puff pastry. Trust me, once you try this recipe, it’ll become your go-to for special dinners or holiday feasts. Stick with me, I’ll walk you through every step to ensure your Beef Wellington turns out flawless and full of flavor.

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Why This Recipe Works

Perfectly Tender Beef: Using a center-cut tenderloin ensures a juicy, melt-in-your-mouth experience every time.
Flavor-packed Duxelles: The finely chopped mushrooms cooked down with shallots and garlic add earthy depth that complements the beef beautifully.
Crisp, Buttery Puff Pastry: Wrapping everything in puff pastry gives you that irresistible golden crust that’s both flaky and rich.
Step-by-step simplicity: Breaking down the process into manageable steps makes it approachable, even if you’ve never made Beef Wellington before.

Best Beef Wellington, Beef Wellington, Beef Wellington recipe, Homemade Beef Wellington, Perfect Beef Wellington - A loaf of golden brown bread with a shiny crust sits in the center of a wooden board, showing five diagonal cuts on top that reveal a lighter dough inside. Coarse salt crystals are sprinkled over the bread and the board, adding texture and sparkle. Near the top left corner of the board, there is a small clear round bowl filled with chopped green chives, providing a fresh contrast in color. The wooden board rests on a white marbled surface, enhancing the warm and natural feel of the scene. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Best Beef Wellington Recipe plays a key role in building layers of flavor and texture. Choosing quality components, especially the beef and mushrooms, will make a huge difference, so I always recommend visiting your local butcher and farmers market when possible.

Best Beef Wellington, Beef Wellington, Beef Wellington recipe, Homemade Beef Wellington, Perfect Beef Wellington - Flat lay of a whole center-cut beef tenderloin tied with butcher’s twine, a small mound of kosher salt crystals, a small pile of freshly ground black pepper, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of pale yellow Dijon mustard, a mix of fresh button, cremini, shiitake, and portobello mushrooms roughly chopped, two medium shallots roughly chopped, a few fresh thyme sprigs with bright green leaves, four whole garlic cloves with skins on, a small white ceramic bowl of salted butter, twelve thin slices of pink prosciutto arranged overlapping, a neat pile of white all-purpose flour, a sheet of thawed pale yellow puff pastry, one whole uncracked large brown egg, a small heap of coarse flaky sea salt crystals, and a bunch of fresh finely minced chives with bright green stems—all arranged symmetrically on simple white ceramic dishes and plates—placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Center-cut beef tenderloin: This cut is tender and cooks evenly; trimming silverskin and fat helps improve texture and flavor absorption.
Kosher salt and freshly ground black pepper: Essential for seasoning the beef and mushroom mixture to bring out their natural flavors.
Olive oil: Provides a nice searing medium and adds a subtle richness.
Dijon mustard: Adds a tangy layer for the beef and helps the prosciutto stick to the meat.
Mushrooms (a mix): Using a combination like cremini, shiitake, and portobello develops a fantastic umami-rich base in the duxelles.
Salted butter: Adds richness and aids in sautéing the mushrooms.
Shallots and garlic: They give aromatic sweetness and a gentle bite to the mushroom filling.
Fresh thyme: Brings earthy, herbal notes that tie the flavors together.
Prosciutto: Not only adds saltiness but also helps keep the mushroom duxelles and beef tightly bundled for neat wrapping.
Puff pastry: Look for high-quality frozen puff pastry or homemade if you’re adventurous—the key to that flaky crust everyone loves.
Egg wash and flaky sea salt: To seal and beautifully glaze the puff pastry for a golden finish and a lovely crunchy bite.
Fresh minced chives: A bright garnish that adds a pop of color and mild onion flavor.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Best Beef Wellington Recipe just as written, but it’s also great for customizing to fit your taste or dietary needs. Feel free to experiment and find your version—you might discover a new favorite twist!

Variation: I’ve swapped prosciutto for thin slices of smoked ham in a pinch—it still keeps the package tight and adds a smoky note.
Vegetarian option: Try replacing the beef with a thick portobello mushroom cap, using a creamy spinach and cheese mixture in place of duxelles.
Spice it up: Add a dash of smoked paprika or cayenne to the mushroom mixture for a subtle heat that balances the richness nicely.
Make it mini: You can also create individual Beef Wellingtons using smaller tenderloin medallions—perfect for dinner parties or romantic meals.

Step-by-Step: How I Make Best Beef Wellington Recipe

Step 1: Sear and Season the Tenderloin

Start by trimming your beef tenderloin if your butcher didn’t already, removing silverskin and excess fat for the cleanest result. Tie it with butcher’s twine at 1-inch intervals to help the tenderloin hold its shape while cooking. Season generously with kosher salt and black pepper—I usually do about a teaspoon of salt per pound of meat.

Heat your skillet until it’s smoking hot, then add olive oil. When the oil shimmers, place your tenderloin in the pan without moving it around—let it sear about 2 minutes per side until a golden-brown crust forms. This searing is crucial for locking in the juices and developing those deep flavors.

Step 2: Brush with Dijon Mustard

Once your beef is beautifully seared, remove it from the pan, cut off the twine, and while it’s still warm, brush the entire surface with Dijon mustard. This adds a subtle tang and helps the mushroom layer stick. Then set it aside while you prepare the duxelles.

Step 3: Make the Flavorful Mushroom Duxelles

The duxelles is the secret weapon of Best Beef Wellington Recipe—this finely chopped mushroom mixture adds so much umami. Process half of your mushrooms, shallots, thyme, and garlic in a food processor until finely chopped but not pureed, then repeat with the rest.

Using the same pan, melt butter with olive oil and add the mushroom mixture. Season it well with salt and pepper, then cook over medium-high heat until the liquid has evaporated and the mushrooms are starting to brown—about 12 to 15 minutes in total. Let it cool before moving on.

Step 4: Wrap the Beef in Prosciutto and Duxelles

Lay out a double layer of plastic wrap and arrange the prosciutto slices in a slightly overlapping square that can wrap around the tenderloin. Spread the cooled mushroom duxelles evenly over the prosciutto, then place your beef at one edge.

Using the plastic wrap, carefully roll the prosciutto around the tenderloin and mushroom mixture, making a tight, compact log. Twist the ends of the plastic wrap and chill in the fridge for 30 minutes. This step helps the roll hold its shape—it really makes a difference when handling the pastry later.

Step 5: Encase in Puff Pastry and Bake

Dust your work surface with flour and roll out your thawed puff pastry to a rectangle large enough to cover the beef roll. Remove the plastic wrap and place the beef in the center of the pastry. Brush edges with beaten egg, wrap tightly, and seal the seams.

Trim any excessive pastry edges to avoid soggy spots. Transfer the wrapped beef onto a parchment-lined baking sheet, brush with more egg wash, and make diagonal slashes across the top to allow steam to escape during baking. Finally, sprinkle with flaky sea salt for that lovely finish.

Bake at 425°F (218°C) for about 40-45 minutes until the pastry is golden and the meat reaches 120-125°F (49-51°C) for medium-rare. Let it rest for 10 minutes before slicing thickly and serving.

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Tips from My Kitchen

Don’t Skip Chilling: Chilling the prosciutto-wrapped beef before encasing in pastry prevents the dough from becoming soggy.
Use a Digital Thermometer: This ensures perfectly cooked beef and avoids overcooking your Wellington.
Sear Without Moving: Let the beef sit untouched in the pan to develop that beautiful caramelized crust—resisting the urge to poke around pays off.
Go Easy on Pastry Thickness: A thinner dough layer crisps nicely without overpowering the filling balance.

How to Serve Best Beef Wellington Recipe

Best Beef Wellington, Beef Wellington, Beef Wellington recipe, Homemade Beef Wellington, Perfect Beef Wellington - A Beef Wellington loaf is sliced into three pieces showing layers from outside to inside: a shiny golden-brown flaky pastry crust with light flakes scattered around, a thin green herb layer inside the crust, then a rich brown mushroom mixture, and a thick center of pink juicy beef. The three pieces are placed on a wooden board with some green chopped herbs sprinkled on and near them. In the background, there is a small white bowl filled with chopped green herbs and a folded white cloth with a black grid pattern. The scene rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always finish with a sprinkling of fresh minced chives and flaky sea salt. The chives give a fresh, mild onion bite that cuts through the richness, while the salt adds those little crispy bursts of flavor you’ll love.

Side Dishes

Some of my favorite sides to go with this Beef Wellington are classic mashed potatoes, roasted root vegetables, or a simple green salad dressed with lemon vinaigrette. The creaminess and acidity balance the richness perfectly.

Creative Ways to Present

For celebrations, I like to plate individual slices of Beef Wellington on warmed plates, drizzle with a red wine reduction or mushroom gravy, and scatter edible flowers or microgreens around for a restaurant-worthy look. It really makes the meal feel special and festive.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, wrap cooled Beef Wellington tightly in plastic wrap or foil and store it in the refrigerator. I usually keep it for up to 3 days, though honestly, it rarely lasts that long at my house!

Freezing

You can freeze Beef Wellington before baking: after assembling and wrapping with puff pastry, wrap it well and freeze for up to 2 months. When ready to bake, thaw overnight in the fridge before proceeding with the egg wash and baking steps.

Reheating

To reheat, I recommend warming it gently in a 300°F (150°C) oven wrapped loosely in foil for about 15-20 minutes to avoid drying out the meat and keep the pastry flaky. Avoid using the microwave as it tends to make the pastry soggy.

FAQs

Can I make Beef Wellington ahead of time?

Absolutely! You can prepare the Beef Wellington up to the stage of wrapping it in puff pastry and refrigerate or freeze it before baking. When ready to serve, just bake straight from the fridge or thawed from frozen.
What if I don’t have a food processor for the duxelles?

No worries—you can finely chop the mushrooms, shallots, and garlic by hand. It will take more time but will still yield delicious results. Just make sure they are chopped into small, uniform pieces for even cooking.
How do I know when the Beef Wellington is cooked perfectly?

Using a digital meat thermometer is the best way to check. Aim for an internal temperature of 120-125°F for medium-rare. The pastry should be golden brown and crisp when it’s done.
Can I use store-bought puff pastry?

Yes, store-bought frozen puff pastry works great and saves time. Just be sure to thaw it properly before rolling out and watch your oven temperature and baking time for the best results.
What cut of beef is best for Beef Wellington?

The center-cut beef tenderloin is the gold standard because it’s tender with a mild flavor that pairs beautifully with the mushroom duxelles and prosciutto. Ask your butcher for a center-cut roast trimmed and tied for even cooking.

Final Thoughts

This Best Beef Wellington Recipe has been a favorite in my kitchen for years—it’s one of those dishes that feels luxurious yet approachable once you get the hang of it. Whether you’re cooking for family, hosting friends, or celebrating a special occasion, remember that every bite is a reward for your effort. So go ahead, give it a try, and I promise you’ll have a new signature dish to be proud of!