Beef Wellington Recipe

Beef Wellington is one of those meals that feels special the minute you set it on the table. It is a tender beef roast wrapped in mushrooms, prosciutto, and flaky puff pastry.

It looks impressive, but when you take it step by step, it is very doable.

I like making this when we have family over or for a holiday dinner. It is not an everyday weeknight meal in my Raleigh kitchen, but it is worth the time when you want something memorable.

It feels like a celebration all on its own.

Why You’ll Love This Beef Wellington

1. It makes a beautiful centerpiece for holidays or gatherings.
2. You can prep parts of it ahead of time.
3. The flavors are rich but simple.
4. It slices neatly for serving.
5. Store-bought puff pastry saves time.
6. It feels fancy without needing complicated ingredients.

What Kind of Beef Should I Use?

This recipe uses a center-cut beef tenderloin roast. That cut is very tender and cooks evenly, which makes it perfect for Wellington.

If one end of your roast is thinner, just tuck it under and tie it so the whole piece cooks evenly. That little step really helps.

I gently recommend trimming off any surface fat or silver skin before cooking. It helps the roast sear better and keeps the final dish neat when sliced.

Options for Substitutes

• If you cannot find shallots, a small yellow onion works just fine.
• No fresh thyme? A small pinch of dried thyme will do.
• Cremini mushrooms can be swapped with white button mushrooms.
• Prosciutto can be replaced with thinly sliced ham if needed.
• All-butter puff pastry tastes best, but regular puff pastry will still work.

Watch Out for These Mistakes While Cooking

1. Do not skip chilling the mushroom mixture. If it is warm, it can make the pastry soggy.
2. Make sure the beef is well seared. That step builds flavor and helps seal in juices.
3. Roll the pastry snugly around the roast. If it is loose, it may separate while baking.
4. Use a thermometer if you can. It really helps you avoid overcooking the beef.
5. Let it rest before slicing. That waiting time keeps the juices inside the meat.

What to Serve With Beef Wellington?

This dish pairs well with simple sides. I like to keep it balanced and not too heavy.

• Roasted potatoes
• Steamed green beans
• A simple green salad
• Roasted carrots
• Warm dinner rolls

You do not need anything too fancy. The Wellington is the star.

Storage Instructions

1. Store leftovers in an airtight container in the refrigerator for up to 3 days.
2. Reheat slices gently in the oven at a low temperature so the pastry can crisp up again. The microwave works, but the pastry will be softer.
3. Freezing is not ideal once baked, because the pastry can lose its texture. If needed, wrap tightly and freeze for up to 1 month. Thaw in the refrigerator before reheating.

How To Make Beef Wellington?

Ingredients

• 1 (about 16-ounce) package frozen puff pastry, preferably all-butter, thawed in the refrigerator according to package directions
• 2 medium shallots, coarsely chopped
• 2 cloves garlic, coarsely chopped
• 2 teaspoons fresh thyme leaves (from 1/4 bunch)
• 1 pound cremini mushrooms, trimmed and halved (or quartered if large)
• 1 (about 2 1/2-pound) center-cut beef tenderloin roast
• 2 1/4 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 6 to 8 cold slices prosciutto (about 5 ounces)
• 1 large egg
• All-purpose flour, for dusting
• Flaky salt, for serving (optional)

Instructions

Step 1:
Add the chopped shallots, garlic, thyme, and half of the cremini mushrooms to a food processor fitted with the blade.

Step 2:
Pulse in short bursts, about 10 to 12 quick pulses, until everything is very finely chopped. Scrape down the sides as needed. Transfer this mixture to a medium bowl.

Step 3:
Add the remaining mushrooms to the food processor and pulse until finely chopped. Add them to the bowl as well. If you prefer, you can finely chop everything by hand.

Step 4:
Trim the beef tenderloin of any surface fat or silver skin. If one end is thinner, tuck it under to make the roast even. Tie kitchen twine around it crosswise every 1 1/2 inches, then tie lengthwise so it holds its shape. Pat dry and season all over with 2 teaspoons of the kosher salt and the black pepper.

Step 5:
Heat the vegetable oil in a large frying pan over medium-high heat. When hot, add the roast and sear on all sides, turning occasionally, until browned all over, about 8 minutes total. Transfer to a plate and refrigerate.

Step 6:
Discard any fat in the pan. Add the butter and return to medium heat. Once melted, add the mushroom mixture and the remaining 1/4 teaspoon kosher salt. Cook, stirring now and then, until the mixture looks dry and starts to brown on the bottom of the pan, about 10 to 20 minutes.

Step 7:
Spread the mushroom mixture out on a large plate in an even layer. Refrigerate until chilled, about 30 minutes to 1 hour.

Step 8:
Lay two overlapping sheets of plastic wrap on your work surface. Arrange the prosciutto slices in a rectangle that matches the length of the roast, slightly overlapping them so they form one solid layer.

Step 9:
Remove the twine from the roast. Spread the chilled mushroom mixture evenly over the prosciutto, leaving about a 1/2-inch border at the top.

Step 10:
Place the roast across the bottom edge. Use the plastic wrap to help roll everything up tightly around the beef. Trim any extra prosciutto from the ends if needed.

Step 11:
Rewrap tightly in the plastic wrap, twisting the ends to secure. Roll it gently on the counter to tighten. Knot or tie the ends and refrigerate for at least 30 minutes or up to 8 hours.

Step 12:
Heat the oven to 425ºF. Line a rimmed baking sheet with parchment paper. Beat the egg in a small bowl.

Step 13:
Lightly dust your work surface with flour. Unfold the puff pastry. If it comes in two sheets, place one above the other and pinch together to form one sheet. Roll from side to side into a rectangle 6 to 8 inches wider than the roast.

Step 14:
Unwrap the roast and place it seam-side down on the bottom edge of the pastry. Roll tightly until fully wrapped. Brush the edge with egg wash just before sealing. Trim any extra pastry and press the seam to seal.

Step 15:
Fold the ends of the pastry over to cover the roast completely, brushing with egg wash where it folds to help seal. Trim excess if needed. Transfer to the baking sheet seam-side down. Brush the whole pastry with egg wash.

Step 16:
Bake for 40 to 50 minutes, until the center reaches 105ºF for medium-rare and the pastry is golden brown. If the top browns too quickly, loosely cover with foil.

Step 17:
Let rest on the baking sheet for 20 minutes before slicing. The temperature will continue to rise as it rests.

Step 18:
Transfer carefully to a cutting board. Slice into 1-inch pieces with a serrated knife. Sprinkle the meat with flaky salt if desired and serve.

Nutritional Information

Nutrient	Amount
Calories	647 kcal
Carbohydrates	33 gm
Fat	39 gm
Protein	42.5 gm

Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.