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Complete with flaky puff pastry and flavorful mushroom duxelles, my Easy Beef Wellington Recipe is more than just easy – it’s show-stopping! I’ll show you how to make beef Wellington so memorable, that everyone at the table will want the recipe.
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Beef Wellington Recipe
I used to think beef wellington was the type of recipe you could only get at a fancy restaurant – that it would surely be too difficult to prepare at home. That is, until I tried making my own beef Wellington recipe, and realized it’s much easier than it seems!
Looking at the steps and ingredients, you might feel intimidated. I did too! No one wants to waste a beautiful beef tenderloin or filet mignon, after all. But, trust me- follow these step-by-step instructions for how to make beef wellington, and you will have nothing to worry about.
What is Beef Wellington?
Beef Wellington is a famous English dish, typically prepared using seared filet steak or beef tenderloin, prosciutto, and mushrooms, all wrapped and baked in puff pastry before serving with a red wine espagnole sauce.
Beef Wellington Ingredients
Steak Wellington
- Beef tenderloin or filet mignon cut into steaks
- Prosciutto
- Dijon mustard
- Puff pastry
- Egg
- Olive oil
- Salt and pepper
- Mushroom Duxelles (see below)
Duxelles
- Mushrooms
- Shallots
- Garlic
- Butter
- Salt and pepper
- Fresh parsley
How to Make Beef Wellington
Preparing Steak Wellington and Mushroom Duxelles
- Preheat oven to 400°F. While heating, set the beef tenderloin out to come to room temperature. Season generously with salt and pepper on all sides.
- Heat a cast iron skillet over high heat. Add a drizzle of olive oil, pat the beef dry, then sear for 2 minutes per side until browned.
- Remove beef from the heat and let it rest. In the same skillet, melt butter over medium heat. Once melted, add finely diced shallots and garlic. Saute until translucent, about 3 minutes.
- Add mushrooms, salt, and pepper, then cook until the mushrooms release their liquid and it evaporates.
- Stir in parsley and cook for 1 minute longer, then remove from the heat and allow to cool.
Assembling Beef Wellington in Puff Pastry
- Once the beef and mushrooms have cooled completely, take a large piece of plastic wrap and lay the prosciutto on top of it. Spread Dijon mustard evenly over top.
- Place cooled beef tenderloin on top of the prosciutto. Then, spread a layer of the mushroom mixture over the top.
- Using the plastic wrap, wrap the beef tenderloin tightly with the prosciutto and duxelles, and repeat the process with the second layer of beef.
- Roll out the puff pastry dough on a lightly floured surface. Cut it into squares, or rectangles, large enough to wrap around each portion of beef.
- Create an egg wash by beating an egg with a little water. Remove plastic, then wrap each piece of beef in puff pastry. Brush the egg wash around the edges to help it seal. Finally, place the beef wellingtons on a lined baking sheet, seam side down.
- Brush the pastry with egg wash, coating all of it well.
- Bake for 20-25 minutes, or until the pastry is golden brown and crisp and the beef reads 135°F internally using a meat thermometer.
- Remove from the oven, let rest, then slice and serve with espagnole sauce!
Best Beef Wellington Recipe Tips
- Be careful not to overcook the meat. Remove it from the oven as soon as the internal temperature reaches 135°F or just below, then let it rest for 10 minutes before slicing.
- Make sure to cook all of the moisture out of the mushroom duxelles, and keep the layer of mushrooms thin. If it’s too thick or there’s too much liquid, it will make the puff pastry soggy.
- Do not skip the prosciutto layer – this guards the beef from releasing too many juices into the rest of the layers.
- Don’t skip searing the meat. This is an important step for cooking a juicy, tender beef wellington.
- Always let the ingredients cool first. You must let the mushroom duxelles and beef tenderloin cool before wrapping them in puff pastry, or it will ruin the texture of the beef in Wellington.
Beef Wellington Temperature
The most important thing to do in this recipe is make sure you cook your filets to the perfect temperature. I always recommend using a meat thermometer and checking your Wellington every couple of minutes toward the end of the cooking time. This will result in the perfect Steak Wellington!
| Steak Doneness | Steak Temperature (°F) | Steak Temperature (°C) |
|---|---|---|
| Rare steak temp | 125°F | 51°C |
| Medium-rare steak temp | 135°F | 57ºC |
| Medium steak temp | 145°F | 62ºC |
| Medium-well steak temp | 150°F | 65ºC |
| Well-done steak temp | 160°F | 70ºC |
Easy Beef Wellington FAQs
To prepare beef wellington ahead of time, cook the steak and duxelles the day before, then rest in the refrigerator. The next day, all you will have to do is wrap it in prosciutto puff pastry and bake.
When working with a recipe like beef Wellington, you should always use an instant-read meat thermometer. The only way to keep track of the internal temperature is with a meat thermometer.
For an easy Beef Wellington, it’s best to choose a tender and relatively lean cut of beef. The traditional choice for Beef Wellington is a center-cut beef tenderloin, also known as filet mignon. To make is even easier, we used filet mignon, which is a steak cut beef tenderloin.
Beef Tenderloin Recipes
Steak Recipes
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📋 Recipe
Easy Beef Wellington
Ingredients
Beef Wellington
- 2 6 ounce Beef tenderloin or 2 Filet Mignon
- 2 slices Prosciutto
- 2 Tablespoons Dijon mustard
- ½ package Puff pastry
- 1 Egg beaten
- Olive oil for searing
- Mushroom Duxelles recipe included below
See our Cooking Conversions Chart for help converting measurements!
Instructions
Preparing Steak Wellington and Mushroom Duxelles
- Preheat oven to 400°F. While heating, set the beef tenderloin out to come to room temperature. Season generously with salt and pepper on all sides.2 6 ounce Beef tenderloin, Salt and pepper to taste
- Heat a cast iron skillet over high heat. Add a drizzle of olive oil, pat the beef dry, then sear for 2 minutes per side until browned.Olive oil for searing
- Remove beef from the heat and let it rest. In the same skillet, melt butter over medium heat. Once melted, add finely diced shallots and garlic. Saute until translucent, about 3 minutes.1 Shallot, 1 Tablespoon Butter, 1 clove Garlic
- Add mushrooms, salt, and pepper, then cook until the mushrooms release their liquid and it evaporates.½ cup Mushrooms, Salt and pepper to taste
- Stir in parsley and cook for 1 minute longer, then remove from the heat and allow to cool.1 Tablespoon Parsley
Assembling Beef Wellington in Puff Pastry
- Once the beef and mushrooms have cooled completely, take a large piece of plastic wrap and lay the prosciutto on top of it. Spread Dijon mustard evenly over top.2 Tablespoons Dijon mustard, 2 slices Prosciutto
- Place cooled beef tenderloin on top of the prosciutto. Then, spread a thin layer of the mushroom mixture over the top.Mushroom Duxelles
- Using the plastic wrap, wrap the beef tenderloin tightly with the prosciutto and duxelles, and repeat the process with the second layer of beef.
- Roll out the puff pastry dough on a lightly floured surface. Cut it into squares, or rectangles, large enough to wrap around each portion of beef.½ package Puff pastry
- Create an egg wash by beating an egg with a little water. Remove plastic, then wrap each piece of beef in puff pastry. Brush the egg wash around the edges to help it seal. Finally, place the beef wellingtons on a lined baking sheet, seam side down.1 Egg
- Brush the pastry with egg wash, coating all of it well.
- Bake for 20-25 minutes, or until the pastry is golden brown and crisp and the beef reads 135°F internally using a meat thermometer. Remove from the oven, let rest, then slice and serve with espagnole sauce!
Notes
- Be careful not to overcook the meat. Remove it from the oven as soon as the internal temperature reaches 135°F or just below, then let it rest for 10 minutes before slicing.
- Make sure to cook all of the moisture out of the mushroom duxelles, and keep the layer of mushrooms thin. If it’s too thick or there’s too much liquid, it will make the puff pastry soggy.
- Do not skip the prosciutto layer – this guards the beef from releasing too many juices into the rest of the layers.
- Don’t skip searing the meat. This is an important step for cooking a juicy, tender beef wellington.
- Always let the ingredients cool first. You must let the mushroom duxelles and beef tenderloin cool before wrapping them in puff pastry, or it will ruin the texture of the beef wellington.
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