My beef Wellington recipe features perfectly seared fillets, caramelized mushrooms, and prosciutto slices, all wrapped in buttery pastry dough and baked until golden brown and juicy! Don’t be intimidated- it’s SO easy.
Love impressive beef recipes? Try my cowboy steak, smoked beef tenderloin, and filet mignon next.
Confession time: I was intimidated to make this dish for a while. I always thought it was complex and required tons of practice to get right.
Well friends, now that I’ve done it, I can confidently say it’s easier than I thought! It’s even grown to become one of my family’s most requested beef dishes.
What is beef Wellington?
This is a classic English-based recipe dating back to the 1800s. It combines beef fillets with a blend of mushrooms, garlic, and onion, called a mushroom duxelles. This beef and mushroom mixture is layered with prosciutto and wrapped in pastry dough, then baked until golden brown on the outside and juicy in the center.
Table of Contents
Why I love this recipe
- It’s straight decadence. Every bite is layered with flavor, from the tender beef to the savory mushrooms and buttery pastry.
- It looks impressive. Anyone you share this with will be blown away by the presentation, but only you will know how easy it was!
- It’s easy to make in advance. You can prep the entire dish the night before, then just pop it in the oven right before you’re ready to serve.
- Room to modify. I’m sharing the traditional recipe, but nearly every component can be modified to suit your needs.
Ingredients needed
- Mushrooms. Use either crimini, white buttons, or wild mushrooms. They’ll need to be brushed off to remove dirt.
- Oil. I used olive oil.
- Beef fillet. Also known as filet mignon, it’s the best steak cut since it’s the most tender cut. Alternatively, you can use Denver steak, cube steak, or even pork tenderloin (yes, I know, it’s not beef).
- Unsalted butter. So you can better control the amount of salt in the dish.
- Garlic and onions. For essential aromatics. The onions can be substituted with large shallots.
- Thyme. Preferably fresh.
- Flour. To dust your working surface.
- Puff pastry. A frozen store-bought pastry is perfect. Allow it to thaw before using. Look for one with a higher fat content and low/no moisture.
- Prosciutto. For flavor and a moisture barrier to prevent the beef from drying out. Bacon can also be used.
- Egg. To brush on the pastry dough before baking.
How to make beef Wellington
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Blend the mushrooms. Place the mushrooms in a food processor and pulse until they reach the texture of breadcrumbs.
Step 2- Sear. Add one tablespoon of oil to a large skillet over medium high heat. Sear the beef on all sides until brown, then set aside.
Step 3- Cook the aromatics. Add remaining oil and butter to the pan. Cook the onions and garlic until fragrant. Add the mushrooms and cook until soft. Add the thyme leaves, then let the mixture cool.
Step 4- Assemble. Roll the pastry out onto a lightly floured surface. Cut it into rectangles. Lay the prosciutto over it, add the mushroom mix, and lay the beef on top. Brush the edges with beaten egg and fold the pastry to cover the meat. Seal the seams, then place it on the baking sheet. Brush the egg wash on top and refrigerate for 25 minutes.
Step 5- Bake. Bake, seam side down, for 22-25 minutes, or until the meat reaches an internal temperature of 125F-130F (medium rare).
Step 6- Serve. Let it rest for 10 minutes before slicing.
Arman’s recipe tips
- Wrap the beef tightly. The tighter the pastry is, the more evenly it’ll cook.
- Don’t rinse the mushrooms. Mushrooms absorb water easily, so to clean them, I usually just dab them with a wet paper towel to remove any dirt.
- Always use a meat thermometer to check the doneness of the meat. It cuts out all the stress, trust me.
- Prefer medium well beef? Cook until the internal temperature reaches 150F. For rare, cook to 125F.
- Use a sharp, serrated knife. So you don’t tear the pastry dough.
- Don’t skip the chill step. Chilling the pastry helps seal the dough around the beef so the juices don’t leak out.
Storage instructions
To store: Store leftovers in an airtight container in the refrigerator for 2-3 days.
To freeze: Let the leftovers cool completely, then wrap them in foil and store them in a freezer-safe bag for three months.
Reheating: Bake leftovers in an oven at 300F/149C for 15-20 minutes or until the dough is crisp and the meat is warm.
Frequently asked questions
I like to treat this like a pie, and find a simple mushroom sauce or gravy to be sufficient. These sauces will complement the rich flavors without being overwhelming.
More impressive dinners
TO FREEZE: Let the leftovers cool completely, then wrap them in foil and store them in a freezer-safe bag for three months.
TO REHEAT: Bake leftovers in an oven at 300F/149C for 15-20 minutes or until the dough is crisp and the meat is warm.
Serving: 1servingCalories: 426kcalCarbohydrates: 24gProtein: 26gFat: 24gSodium: 75mgPotassium: 594mgFiber: 1gVitamin A: 40IUVitamin C: 2mgCalcium: 18mgIron: 4mgNET CARBS: 23g
Originally published February 2023, updated and republished September 2024
