Beef Wellington

By Becky Hardin

Published Dec 2, 2023

Beef Wellington is a classic recipe that I always crave around the holidays. This dish is perfect to serve on Christmas and special occasions throughout the chilly seasons. Show your love and appreciation for your family this holiday season with a dish they won’t soon forget!

Why We Love This Beef Wellington Recipe

The first time I had Beef Wellington, I was hooked. It’s so unique and delicious, upscale without being fussy, and absolutely melt-in-your-mouth amazing.

• Juicy. Beef tenderloin is the perfect lean cut of beef for this recipe, and the duxelles help seal in moisture.
• Flavorful. The combination of beef, spiced mushrooms, and salty prosciutto creates a flavor sensation.
• Easy. Use frozen puff pastry for an easy, time-saving hack!

Variations on Wellington Beef

This classic dish is easy to change up based on ingredients I have on hand and/or personal preferences. I sometimes use pork tenderloin instead of beef or a blend of different mushrooms, like shiitake, oyster, and portobello, for a more complex flavor.

How to Store and Reheat

Store leftover fully-cooked beef Wellington in an airtight container in the refrigerator for up to 2 days. Reheat in a 275°F oven for 10-12 minutes, until warm or microwave on 50% power in 30-second increments until warmed through.

How to Freeze

Freeze before baking for best results. You can freeze the Wellington for up to 3 days. Allow it to thaw overnight in the refrigerator before baking.

Serving Suggestions

Serve each tender cut of this beef Wellington alongside a variety of sides, including well-known holiday recipes such as cranberry sauce , mashed or sweet potatoes , sautéed vegetables , and more!

Ingredients1x2x3x

• ▢ 3-4 pound beef tenderloin
• ▢ Kosher salt and freshly ground black pepper to taste
• ▢ 3 tablespoons olive oil divided
• ▢ 2 tablespoons Dijon mustard
• ▢ 2 cloves garlic minced
• ▢ ½ onion finely chopped
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon ground black pepper
• ▢ 1 pound cremini mushrooms finely chopped (see note)
• ▢ ⅓ cup red wine
• ▢ 2 tablespoons all-purpose flour
• ▢ 1 sprig fresh rosemary chopped
• ▢ 4 sprigs fresh thyme chopped
• ▢ 10 slices prosciutto ham
• ▢ 17.3 ounces frozen puff pastry thawed (1 box)
• ▢ 1 large egg beaten
• ▢ Sea salt for topping

Video

Instructions

• Trim the excess fat from the beef tenderloin. Use kitchen twine to tie up the tenderloin, spacing each tie about 1 inch apart. Season generously with salt and pepper. 3-4 pound beef tenderloin, Kosher salt and freshly ground black pepper
• Heat 2 tablespoons of oil in a large skillet set over medium-high heat. Once heated, add in the tenderloin, searing on all sides until browned and crispy, but not cooked through. Transfer to a plate to rest. 3 tablespoons olive oil
• Combine 2 tablespoons of Dijon mustard and the garlic in a small dish. Once the tenderloin is no longer hot, cut off the twine, and gently pat the tenderloin dry with paper towel. Rub the Dijon mustard all over the tenderloin covering it completely. Set aside for now. 2 tablespoons Dijon mustard, 2 cloves garlic
• In the same skillet, heat the remaining 1 tablespoon of olive oil. Add in the onion and sprinkle with salt and pepper. Once softened, add in the mushrooms. Continue cooking and stirring until the mushrooms are browned. ½ onion, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 1 pound cremini mushrooms
• Add in the red wine. Use a wooden spoon to scrape up the brown bits from the bottom of the pan. Continue cooking until the excess liquid is absorbed. ⅓ cup red wine
• Add in the flour, rosemary, and thyme, and continue to cook until the mixture is thick and has a paste-like texture. Season to taste. 2 tablespoons all-purpose flour, 1 sprig fresh rosemary, 4 sprigs fresh thyme
• Place a large piece of plastic wrap on the counter. Arrange the prosciutto slices on the plastic wrap in 2 rows of 5 slices. Use a spatula to spread the mushroom mixture onto the prosciutto. 10 slices prosciutto ham
• Place the beef tenderloin horizontally at the bottom of the prosciutto. Roll the prosciutto and beef up into a tight roll. Wrap in the plastic wrap.
• Preheat oven to 425°F.
• On a floured surface, pinch the 2 sheets of puff pastry together and roll out into a large rectangle. 17.3 ounces frozen puff pastry
• Unwrap the tenderloin and place it horizontally at the bottom of the puff pastry. Roll the pastry over the beef. Pinch the ends of the pastry together and tuck any excess pastry underneath.
• Place the pastry-wrapped tenderloin, seam side down, on a baking sheet. Chill in the refrigerator or freezer for 20 minutes.
• Score the pastry by cutting small slits on the top. Brush the sides and top of the pastry with the beaten egg. Sprinkle with sea salt. 1 large egg, Sea salt
• Transfer to the oven to bake for 35-40 minutes, until the puff pastry is golden brown and the beef is cooked to your liking. If you notice your puff pastry browning too fast during the cooking process, loosely cover with tin foil. Use a meat thermometer to check the temperature. For medium rare, cook to 130°F, and for medium, cook to 140°F.
• Once baked, place the wellington on a wire rack to allow heat and moisture to escape and prevent a soggy bottom.

Equipment

• Kitchen Twine
• Food Processor – optional
• Baking Sheet

Becky’s Tips

• Mushrooms: The mushrooms should be very finely chopped. Use a food processor to help you do this quickly!

• You can prepare the mushroom/veggie mixture up to 2 days in advance of when you plan to bake the wellington. Store them in an airtight container in the refrigerator until ready to use.

• Let the beef rest in the refrigerator for 10-15 minutes between each stage of wrapping to help it keep together better.

• Make sure to cook off as much moisture as possible from the mushroom mixture to prevent soggy pastry.

• To help the meat stick to the puff pastry better, you can brush it with egg wash before wrapping.

• Take care not to wrap the puff pastry too tightly.

• You can prep the entire beef wellington up to step 7, then wrap it in plastic wrap and store it in the refrigerator overnight. Continue with the recipe the next day.

• Internal Temperature Guide For rare : 125-130°F For medium-rare : 130-140°F For medium : 140-150°F For medium-well : 150-160F For well-done : 160-165°F

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Make Beef Wellington Step by Step

Prep the Beef: Trim the excess fat from a 3-4 pound beef tenderloin. Use kitchen twine to tie up the tenderloin, spacing each tie about 1 inch apart. Season generously with salt and pepper.

Sear the Beef: Heat 2 tablespoons of oil in a large skillet set over medium-high heat. Once heated, add in the tenderloin, searing on all sides until browned and crispy, but not cooked through. Transfer to a plate to rest.

Brush with Mustard: Combine 2 tablespoons of Dijon mustard and 2 cloves of minced garlic in a small dish. Once the tenderloin is no longer hot, cut off the twine, and gently pat the tenderloin dry with a paper towel. Rub the Dijon mustard all over the tenderloin covering it completely. Set aside for now.

Make the Duxelles: In the same skillet, heat the remaining 1 tablespoon of olive oil. Add in ½ onion finely chopped and sprinkle with ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper. Once softened, add 1 pound of finely chopped cremini mushrooms. Continue cooking and stirring until the mushrooms are browned. Add in ⅓ cup of red wine. Use a wooden spoon to scrape up the brown bits from the bottom of the pan. Continue cooking until the excess liquid is absorbed, then add in 2 tablespoons of all-purpose flour, 1 sprig of chopped fresh rosemary, and 4 sprigs of chopped fresh thyme, and continue to cook until the mixture is thick and has a paste-like texture.

Begin Layering: Place a large piece of plastic wrap on the counter. Arrange 10 prosciutto slices on the plastic wrap in 2 rows of 5 slices. Use a spatula to spread the mushroom mixture onto the prosciutto.

Wrap the Beef: Place the beef tenderloin horizontally at the bottom of the prosciutto. Roll the prosciutto and beef up into a tight roll. Wrap in the plastic wrap.

Roll in Pastry: Preheat your oven to 425°F. On a floured surface, pinch the 2 sheets of puff pastry together and roll out into a large rectangle. Unwrap the tenderloin and place it horizontally at the bottom of the puff pastry. Roll the pastry over the beef. Pinch the ends of the pastry together and tuck any excess pastry underneath.

Chill the Meat: Place the pastry-wrapped tenderloin, seam side down, on a baking sheet. Chill in the refrigerator or freezer for 20 minutes.

Score the Pastry: Score the pastry by cutting small slits on the top. Brush the sides and top of the pastry with the beaten egg. Sprinkle with sea salt.

Bake the Wellington: Transfer to the oven to bake for 35-40 minutes, until the puff pastry is golden brown and the beef is cooked to your liking. If you notice your puff pastry browning too fast during the cooking process, loosely cover it with foil. Use a meat thermometer to check the temperature. For medium rare, cook to 130°F, and for medium, cook to 140°F. Once baked, place the wellington on a wire rack to allow heat and moisture to escape and prevent a soggy bottom.

Beef Wellington is a hearty dish made from steak coated with a paté made from mushrooms and thinly sliced ham wrapped in puff pastry and baked.

Beef Wellington is made from a whole beef tenderloin fillet. You may need to visit a butcher in order to find one large enough.

Chilling the meat ensures that the beef doesn’t overcook before the puff pastry on the outside has a chance to brown.

Once the beef is fully cooked, rest it on a wire rack so that the heat can escape quickly. This will help avoid a soggy bottom.

Wellington can fall apart if you cut the slices too small. I recommend making your slices about 1 inch thick for the best results.

Yes, you absolutely can! I recommend investing in an instant-read thermometer to ensure your Wellington is not overcooked. For medium-rare, you want it to be 130°F internally, and for medium, cook to 140°F.

More Beef Tenderloin Recipes To Try

• Beef Tenderloin
• Crockpot Beef Tenderloin
• Air Fryer Beef Tenderloin
• Sheet Pan Beef Tenderloin Meal

Beef Wellington Recipe

Equipment

• Kitchen Twine
• Food Processor - optional
• Baking Sheet

Ingredients

• 3-4 pound beef tenderloin
• Kosher salt and freshly ground black pepper to taste
• 3 tablespoons olive oil divided
• 2 tablespoons Dijon mustard
• 2 cloves garlic minced
• ½ onion finely chopped
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 pound cremini mushrooms finely chopped (see note)
• ⅓ cup red wine
• 2 tablespoons all-purpose flour
• 1 sprig fresh rosemary chopped
• 4 sprigs fresh thyme chopped
• 10 slices prosciutto ham
• 17.3 ounces frozen puff pastry thawed (1 box)
• 1 large egg beaten
• Sea salt for topping

Instructions

• Trim the excess fat from the beef tenderloin. Use kitchen twine to tie up the tenderloin, spacing each tie about 1 inch apart. Season generously with salt and pepper. 3-4 pound beef tenderloin, Kosher salt and freshly ground black pepper
• Heat 2 tablespoons of oil in a large skillet set over medium-high heat. Once heated, add in the tenderloin, searing on all sides until browned and crispy, but not cooked through. Transfer to a plate to rest. 3 tablespoons olive oil
• Combine 2 tablespoons of Dijon mustard and the garlic in a small dish. Once the tenderloin is no longer hot, cut off the twine, and gently pat the tenderloin dry with paper towel. Rub the Dijon mustard all over the tenderloin covering it completely. Set aside for now. 2 tablespoons Dijon mustard, 2 cloves garlic
• In the same skillet, heat the remaining 1 tablespoon of olive oil. Add in the onion and sprinkle with salt and pepper. Once softened, add in the mushrooms. Continue cooking and stirring until the mushrooms are browned. ½ onion, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 1 pound cremini mushrooms
• Add in the red wine. Use a wooden spoon to scrape up the brown bits from the bottom of the pan. Continue cooking until the excess liquid is absorbed. ⅓ cup red wine
• Add in the flour, rosemary, and thyme, and continue to cook until the mixture is thick and has a paste-like texture. Season to taste. 2 tablespoons all-purpose flour, 1 sprig fresh rosemary, 4 sprigs fresh thyme
• Place a large piece of plastic wrap on the counter. Arrange the prosciutto slices on the plastic wrap in 2 rows of 5 slices. Use a spatula to spread the mushroom mixture onto the prosciutto. 10 slices prosciutto ham
• Place the beef tenderloin horizontally at the bottom of the prosciutto. Roll the prosciutto and beef up into a tight roll. Wrap in the plastic wrap.
• Preheat oven to 425°F.
• On a floured surface, pinch the 2 sheets of puff pastry together and roll out into a large rectangle. 17.3 ounces frozen puff pastry
• Unwrap the tenderloin and place it horizontally at the bottom of the puff pastry. Roll the pastry over the beef. Pinch the ends of the pastry together and tuck any excess pastry underneath.
• Place the pastry-wrapped tenderloin, seam side down, on a baking sheet. Chill in the refrigerator or freezer for 20 minutes.
• Score the pastry by cutting small slits on the top. Brush the sides and top of the pastry with the beaten egg. Sprinkle with sea salt. 1 large egg, Sea salt
• Transfer to the oven to bake for 35-40 minutes, until the puff pastry is golden brown and the beef is cooked to your liking. If you notice your puff pastry browning too fast during the cooking process, loosely cover with tin foil. Use a meat thermometer to check the temperature. For medium rare, cook to 130°F, and for medium, cook to 140°F.
• Once baked, place the wellington on a wire rack to allow heat and moisture to escape and prevent a soggy bottom.

Video

Notes

• Mushrooms: The mushrooms should be very finely chopped. Use a food processor to help you do this quickly!

• You can prepare the mushroom/veggie mixture up to 2 days in advance of when you plan to bake the wellington. Store them in an airtight container in the refrigerator until ready to use.

• Let the beef rest in the refrigerator for 10-15 minutes between each stage of wrapping to help it keep together better.

• Make sure to cook off as much moisture as possible from the mushroom mixture to prevent soggy pastry.

• To help the meat stick to the puff pastry better, you can brush it with egg wash before wrapping.

• Take care not to wrap the puff pastry too tightly.

• You can prep the entire beef wellington up to step 7, then wrap it in plastic wrap and store it in the refrigerator overnight. Continue with the recipe the next day.

• Internal Temperature Guide For rare : 125-130°F For medium-rare : 130-140°F For medium : 140-150°F For medium-well : 150-160F For well-done : 160-165°F

Nutrition

Easy Beef Wellington Recipe

Ingredients

• 10 ounces cremini mushrooms trimmed and halved
• 2 8-ounce center-cut filets mignons, 2-inches thick, trimmed of fat
• Kosher salt
• Freshly ground black pepper
• 2 teaspoons vegetable oil
• 2 tablespoons unsalted butter
• 1 small shallot minced
• 2 garlic cloves minced
• 2 teaspoon minced fresh thyme
• 3 tablespoons Madeira or Dry Sherry
• 1 9½x9-inch sheet puff pastry, thawed
• 1 teaspoon Dijon mustard
• 1 large egg lightly beaten
• Flake sea salt optional

Instructions

• Adjust oven rack to upper-middle position and heat oven to 400°F, and line a rimmed baking sheet with parchment paper.
• Process mushrooms in a food processor until minced, scraping down sides of bowl as needed.
• Pat filets dry with paper towels and sprinkle with salt and pepper.
• Heat oil over medium-high heat, in a non-stick skillet. Sear filets 2 minutes per side or until mahogany brown. Transfer the beef to a paper towel-lined plate.
• Reduce heat to medium and add the minced mushrooms, shallot, garlic, thyme, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring often, until browned and most of the liquid has evaporated, about 6-8 minutes.
• Stir in the Madeira and cook about 2 minutes or until all liquid has evaporated. Transfer the mixture to a plate and allow to cool completely.
• Lightly flour a clean work surface and roll the puff pastry into an 11-inch square. Cut the pastry into 4 equal squares and transfer 2 of the squares (2 inches apart) on the prepared baking sheet.
• Spread ¼ cup mushroom mixture in the center of each square, to about the same diameter of the filets. Be sure to leave a 1-inch border of the puff pastry showing.
• Set a filet on top of the mushroom mixture in the middle of the two pastry squares.
• Spread ½ teaspoon mustard over the tops of the filets.
• Set the 2 remaining pastry squares over the filets and stretch the top pastry squares to meet the bottom pastry squares. Gently press the pastry around the filets to form a tight pastry pocket/shape.
• Pinch the top and bottom together.
• Trim excess pastry around the filets, leaving 1/2 –inch border around all around.
• Crimp the dough around the edge being sure to securely seal the filet packets.
• Place the pastry packets in the fridge, uncovered for 30-60 minutes or until cold. Do NOT leave the packets longer than 1 hour or the pastry will get soggy.
• When the packets are cold, brush the tops and sides with the beaten egg, and sprinkle the tops with flake sea salt.
• Bake 18-25 minutes or until meat registers 110°F-120°F (depending on how you like your steaks).
• Transfer Beef Wellington to a wire rack to rest.
• **For steaks medium-rare, cook the meat to 110°F and let rest 10 minutes. For steaks cooked to medium, cook the meat to 110°F and let rest 20 minutes. For steaks cooked medium-well, cook the meat to 120° and let rest 10 minutes. As stated in the Notes sections, the puff pastry packets act as an oven and the meat continues to cook while resting.
• Once the Beef Wellington has rested as desired, serve and…
• Enjoy!

Notes

Nutrition

By Becky Hardin

Published Jul 12, 2017

This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.

Essential Grocery List

It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!

It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.

However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.

In the list below, I’ve compiled everything I always have on my stock-up grocery list.

I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.

Click to get my Free Printable Grocery List

What to Buy at the Grocery Store

This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.

When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.

So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!

Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!

Fresh Produce

• Apples
• Bananas
• Strawberries
• Avocados
• Bell Peppers
• Carrots
• Broccoli
• Garlic
• Lemons/Limes
• Onion
• Parsley
• Cilantro
• Basil
• Potatoes
• Spinach
• Tomatoes

GRAINS

• Breadcrumbs
• Pasta
• Quinoa
• Rice
• Sandwich Bread
• Tortillas

MEAT/PROTEIN

• Chicken
• Eggs
• Ground Beef
• Sliced Turkey
• Lunch Meat

DAIRY

• Butter
• Sliced Cheese
• Shredded Cheese
• Milk
• Sour Cream
• Greek Yogurt

BAKING GOODS

• Baking powder
• Baking Soda
• Granulated Sugar
• Brown Sugar
• Flour
• Honey
• Vanilla Extract
• Dry Yeast
• Chocolate Chips
• Cocoa Powder
• Powdered Sugar

FREEZER

• Fruit and Berries
• Frozen Veggies (Corn, Peas, Broccoli, etc)
• Juice Concentrate
• Pizza or Other Convenience Meals
• Pie Crust
• Cookie Dough

CANNED/DRIED GOODS

• Chicken stock/broth
• Salsa
• Diced Tomatoes
• Jam/Jelly
• Peanut Butter
• Pasta Sauce
• Beans (Black Beans, Chickpeas, Baked Beans, etc)
• Soups
• Tuna
• Green Chiles
• Canned Veggies
• Coffee or Tea

Get more details on the best non-perishable and pantry foods

CONDIMENTS/SPICES

• Black Pepper
• Chili Powder
• Cinnamon
• Crushed Red Pepper
• Cumin
• Garlic Powder
• Ketchup
• Mustard
• Mayo
• Nutmeg
• Paprika
• Salt (Course Sea Salt and Kosher Salt)
• Soy Sauce
• Steak Sauce
• Hot Sauce/ Buffalo Sauce
• Salad Dressings

OILS/VINEGARS

• Apple cider vinegar
• Balsamic vinegar
• Coconut Oil
• Olive Oil
• Vegetable/Canola Oil
• Red Wine Vinegar
• White Vinegar
• Cooking Wine
• White Wine Vinegar

SNACKS

• Crackers
• Nuts
• Quick Oats
• Popcorn
• Tortilla Chips
• Cereal

Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!

Click ☝🏻 for my FREE Grocery List Printable!

I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!

Stock Your Kitchen

Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!

Non-Perishable Foods to Stock Up On

Frozen Vegetables to Stock Up On (and Recipes to Make)

Ultimate List of Cooking Herbs for Your Kitchen

Ultimate List of Cooking Spices for Your Kitchen

Cooking Oil 101: Types of Cooking Oils to Use

26 Types of Pasta and When to Use Them

What Fruits and Vegetables are in Season?

Meat Temperature Chart (Free Printable)

How to Meal Prep (Guide for Beginners)

Basic Cooking Measurements & Kitchen Conversion Chart

How to Cut Recipes in Half