Best Ever Beef Wellington Recipe
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By Alyssa Rivers
on Nov 07, 2022, Updated Nov 05, 2024 |
This Beef Wellington recipe is a decadent, tender, and juicy beef tenderloin with a layer of mustard, mushroom duxelles, and prosciutto wrapped in a soft, buttery pastry that is cooked until golden brown. A holiday favorite!
Reasons You’ll Love This Recipe
- History: Beef Wellington originated in France and is an elegant and decadent dish.
- Special Occasion: Beef Wellington is a nice cut of meat, It uses the center-cut portion of the meat known to be the most tender and juicy part of the cow. Save this for holiday feasts or date nights.
- Versatile: Serve it up with some delicious mashed potatoes and a salad and creme brûlée for dessert for a special evening.
Ingredients in Beef Wellington
The cut of meat is the most important! You definitely want to splurge on some tender meat. Check out the recipe card at the bottom of the post for exact measurements.
Beef
- Beef Tenderloin: Beef tenderloin is a tender cut of beef, and is the perfect meat for this recipe.
- Salt and Pepper: These will enhance the flavor of the meat.
- Olive Oil: This helps sear the tenderloin before wrapping it up.
Mushroom Duxelles
- Mushrooms: I used Bella mushrooms for this mixture.
- Onion: The onion adds a delightful taste to the mushrooms.
- Garlic: You can use fresh garlic cloves or minced garlic from a jar. 1/2 teaspoon equals about one clove of garlic.
- Prosciutto: You wrap this additional layer of meat around the mushroom duxelles.
- Yellow Mustard: You can use any kind of yellow mustard that you prefer! It will be a glaze for the beef Wellington.
- Puff Pastry Sheet: This wraps it all together before you bake it.
- Eggs: The eggs help create a golden brown look on the pastry.
What Cut of Meat is Best For Beef Wellington?
Beef Wellington is made with a whole beef tenderloin fillet in this recipe. You want to use the most tender cut of meat that you can! Beef tenderloin is lean and juicy and will slice up beautifully for this recipe.
How to Make Beef Wellington
I can’t wait for you to try Beef Wellington! It is a sweet and savory blend of layers that melt in your mouth and tastes oh-so-good!
- Sear the Tenderloin: Generously salt and pepper your tenderloin. In a large skillet over medium-high heat, add the olive oil. Sear the tenderloin on each side for about 2-3 minutes until it gets a golden brown crust. Remove from the heat and set aside.
- Prepare the Mushroom Duxelles: In a food processor, add the mushrooms, garlic, and onion. Then, pulse in the food processor until it becomes a puree. Heat your skillet to medium-high and add the mixture. Sauté the mushroom mixture until the moisture has left. Remove from heat and let cool.
- Wrap the tenderloin: Roll out some plastic wrap and lay the prosciutto so they are even and overlap. Spread the mushroom mixture on top, leaving an inch border from the sides. Rub the mustard on the tenderloin and then roll the tenderloin up in the prosciutto and mushroom mixture, folding up the sides around the tenderloin as you roll. Wrap the plastic wrap tightly around the beef and refrigerate for 30 minutes.
- Add Puf Pastry: Preheat oven to 400 degrees Fahrenheit. Roll the puff pastry sheet out on a lightly floured surface. Place the tenderloin in the center. Brush the egg mixture around the tenderloin on the sheet and roll the tenderloin tightly in the pastry. Brush the remaining egg mixture on the outside of the pastry and cut slits on the top.
- Bake: Bake until the pastry is golden and the beef registers to 120 degrees for medium rare. About 45 minutes. Remove it from the oven and let it rest for 10 minutes before slicing.
Tips for Making Beef Wellington
These tips will ensure that you have the best Beef Wellington recipe. Make this your next family tradition by adding in Beef Wellington recipe to your holiday dinners.
- Let it Rest: It is best to let the meat rest in between each stage of wrapping. Sitting it in the refrigerator or freezer will help firm up the tenderloin.
- Tie it Up: Tie your beef tenderloin with kitchen twine. This will help hold its shape while it is being seared.
- Brush the Meat with Egg: Brush your meat as well as the pastry with egg wash. This will make the top layer of the pastry stick to the meat and stop it from rising and leaving a gap.
- Trimming: Try not to trim the pasty too close to the meat. Give the meat more pastry when wrapping it.
- Don’t Wrap too Tightly: When adding the pastry, try not to wrap it tightly but don’t let any air in between. Layer it on smoothly and carefully without pressing too hard.
- Leftover Pastry: If you have leftover pastry, try using it for other recipes. Simply refrigerate it for another use, like pie decorating.
- Variations: Try this with different meats, Dijon mustard, and wild mushrooms for a more flavorful way of enjoying Beef Wellington.
How to Know When Beef Wellington is Done
The trick with Beef Wellington is to have a slice of rare cooked meat in a golden brown pastry. Once your Beef Wellington is in the oven, you can reduce the temperature to 425 degrees Fahrenheit. Then, after 10 to 15 minutes reduce the amount of temperature to 400 degrees Fahrenheit. Using a meat thermometer inserted into the center of the beef tenderloin, the meat should be 135 degrees Fahrenheit for medium rare.
How to Store Beef Wellington
Usually, you don’t have any leftovers after this meal. On occasion, it is nice to double the recipe or plan to make it ahead. Here are some ways to store it properly and still have a great recipe when warming up.
- Can You Make Beef Wellington Ahead of Time? Yes! You can make Beef Wellington ahead of time, up to 24 hours. Prepare your Beef Wellington according to the recipe and stop before adding the puff pastry. Wrap that portion tightly with plastic wrap and place it in the refrigerator until you are ready to bake it. Finish the recipe according to the Beef Wellington directions.
- Can you Freeze Beef Wellington? Yes, this is best to do before baking it with the pastry over the top. Freeze your beef tenderloin with all the layers for three days. When ready to bake, place the meat in the refrigerator overnight to thaw. Finish the recipe by adding the puff pastry layer over the top.
- How to Reheat Beef Wellington: Reheating Beef Wellington is a little tricky, making sure that it is not soggy or overcooked with the pasty now over the top. It is not as good as the first time you enjoyed it warm and freshly baked, but it will come close! Heat the oven to 275 degrees Fahrenheit and preheat for about 10 to 12 minutes or until warm. Be careful when using a microwave, Use less power and heat in small increments flipping it back and forth. Remember you are warming it up, not cooking it.
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Prepare the Mushroom Duxelles
In a food processor, add the mushrooms, garlic, and onion. Pulse in the food processor until it becomes puree. Heat your skillet to medium-high and add the mixture. Sauté the mushrooms until you have the moisture left. Remove from heat and let cool.
Wrap the Tenderloin
Roll out some plastic wrap and lay the prosciutto so they are even and overlap. Spread the mushroom mixture on top leaving an inch boarder from the sides. Rub the mustard on the tenderloin and then roll the tenderloin up in the prosciutto and mushroom mixture folding up the sides around the tenderloin as you roll. Wrap the plastic wrap tightly around the beef and refrigerated for 30 minutes.
Preheat oven to 400 degrees. Roll the puff pastry sheet out on a lightly floured surface. Place the tenderloin in the center. Brush the egg mixture around the tenderloin on the sheet and roll the tenderloin tightly in the pastry. Brush the remaining egg mixture on the outside of the pastry and cut slits in the top.
Originally Posted on November 17, 2019
Updated on November 7, 2022
Calories: 580kcalCarbohydrates: 19gProtein: 27gFat: 44gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 0.01gCholesterol: 124mgSodium: 255mgPotassium: 618mgFiber: 2gSugar: 2gVitamin A: 66IUVitamin C: 2mgCalcium: 38mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.