Beef Wellington is an elegant and flavorful dish made with perfectly seared beef tenderloin, a savory mushroom filling, and a flaky puff pastry crust. This classic main course is rich, satisfying, and ideal for holidays, special occasions, or when I want to serve something unforgettable.

Why You’ll Love This Recipe

I love how Beef Wellington combines so many textures and flavors in one bite. The beef stays juicy and tender, the mushroom layer adds earthy richness, and the puff pastry wraps everything in a buttery crunch. It looks impressive, but once I learned the steps, it became a recipe I could rely on for truly memorable meals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Center-cut beef tenderloin
Salt and pepper
Olive oil
Dijon mustard
Mushrooms (cremini or button), finely chopped
Shallots, finely chopped
Garlic, minced
Fresh thyme
Butter
Puff pastry (thawed if frozen)
Egg yolk (for brushing)
All-purpose flour (for dusting the surface)
Optional: 1 plain, unsweetened crepe (to help absorb moisture)

Directions

I start by seasoning the beef tenderloin with salt and pepper.
In a hot skillet with olive oil, I sear the beef on all sides until browned. I remove it from the heat and immediately brush it with Dijon mustard, then set it aside to cool.
In the same pan, I melt butter and cook the mushrooms, shallots, garlic, and thyme until all the moisture has evaporated and the mixture becomes thick and paste-like. I let it cool completely.
On a lightly floured surface, I roll out the puff pastry into a rectangle large enough to wrap the beef.
If I’m using a crepe, I lay it on the pastry to act as a moisture barrier. I then spread the mushroom mixture evenly on top.
I place the cooled beef in the center and wrap the pastry tightly around it, sealing all edges and trimming any excess.
I flip the wrapped Wellington seam-side down onto a baking sheet lined with parchment paper.
I brush the top with egg yolk and score it lightly with a knife for a decorative finish.
I chill it in the fridge for 15–20 minutes while preheating the oven to 400°F (200°C).
I bake it for 35–40 minutes, or until the pastry is golden and a meat thermometer in the center reads 125°F for medium-rare.
I rest the Wellington for 10–15 minutes before slicing.

Servings and timing

This recipe serves 4–6 people and takes about 1 hour and 30 minutes, including prep, chill time, and baking. It’s perfect for dinner parties or celebrations when I want to serve something truly special.

Variations

Sometimes I mix in a little soft cheese, like Boursin or cream cheese, with the mushrooms for added richness. I’ve also added sautéed spinach to the mushroom layer for a touch of color and flavor. And if I want to lighten it up, I use a thinner cut of beef and adjust the baking time.

Storage/Reheating

I store leftover slices in the fridge for up to 2 days. To reheat, I place them in a 300°F oven for 10–15 minutes until warmed through. This keeps the pastry crisp and the beef tender. I avoid the microwave so the crust doesn’t turn soggy.

FAQs

Can I make Beef Wellington ahead of time?

Yes, I often assemble it a few hours in advance and store it in the fridge. Right before baking, I brush it with egg yolk and place it in the oven.

What’s the best cut of beef to use?

I always use center-cut beef tenderloin (filet mignon). It’s lean, tender, and perfect for this dish because it cooks evenly and stays juicy.

How do I keep the pastry from getting soggy?

I make sure the mushroom mixture is cooked until very dry, and I chill the assembled Wellington before baking. Using a crepe underneath the filling also helps absorb any extra moisture.

Can I use store-bought puff pastry?

Yes, I use high-quality frozen puff pastry and let it thaw in the fridge before rolling. It works great and saves a lot of time.

What should I serve with Beef Wellington?

I like serving it with roasted vegetables, mashed potatoes, or a simple green salad. A rich red wine sauce or pan gravy also pairs really well.

Conclusion

Beef Wellington is a dish that brings elegance and deep flavor to any dinner table. I love how it looks as good as it tastes, with tender beef wrapped in a crisp golden crust and flavorful mushroom filling. With a little preparation and attention to detail, I can serve this classic centerpiece with total confidence.

Beef Wellington

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Beef Wellington is a classic and elegant main dish featuring tender beef tenderloin coated in Dijon mustard, wrapped in a savory mushroom duxelles and flaky puff pastry, then baked to golden perfection. Ideal for holidays or special occasions, it’s rich, flavorful, and visually stunning.

Author: Mayaa
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 30 minutes
Yield: 4–6 servings
Category: Main Course
Method: Baking
Cuisine: British
Diet: Halal

Ingredients

1 center-cut beef tenderloin (about 2 to 2.5 lbs)
Salt and black pepper, to taste
1 tablespoon olive oil
2 tablespoons Dijon mustard
1 lb cremini or button mushrooms, finely chopped
2 shallots, finely chopped
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
2 tablespoons butter
1 sheet puff pastry (thawed if frozen)
1 egg yolk (for egg wash)
All-purpose flour (for dusting surface)
Optional: 1 plain, unsweetened crepe (to prevent soggy pastry)

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Instructions

Season the beef with salt and pepper.
Heat olive oil in a skillet over high heat. Sear the beef on all sides until browned. Remove from heat and brush all over with Dijon mustard. Let cool.
In the same skillet, melt butter. Add mushrooms, shallots, garlic, and thyme. Cook over medium heat until all moisture evaporates and mixture becomes paste-like. Cool completely.
On a floured surface, roll out puff pastry into a rectangle large enough to wrap the beef.
Optional: Place a crepe on the pastry. Spread mushroom mixture evenly over the crepe or directly onto pastry.
Place cooled beef in the center. Wrap pastry around the beef, trimming excess and sealing edges.
Place seam-side down on a parchment-lined baking sheet. Brush top with egg yolk and score lightly for decoration.
Chill in fridge for 15–20 minutes while preheating oven to 400°F (200°C).
Bake for 35–40 minutes, or until pastry is golden and internal temperature of beef is 125°F for medium-rare.
Rest for 10–15 minutes before slicing and serving.