If there’s one dish that never fails to draw gasps when I bring it to the table, it’s Beef Wellington. Golden, crisp pastry wrapped around tender beef and earthy mushroom duxelles—it’s the kind of showstopper that feels like something out of a restaurant kitchen. And yet, with the right steps, it’s completely doable in a home kitchen.

The first time I made it, I was nervous. But after a few tries and some tweaks, this version has become my go-to for holidays, special occasions, and moments when I want to pull out all the stops. It’s rich, elegant, and honestly… pretty unbeatable when it comes to flavor and presentation.

Let me walk you through how I make it—step by step, from sear to slice.

Why This Beef Wellington Works

This isn’t just a fancy roast—it’s a full flavor and texture experience. Here’s why I love this recipe:

• Center-cut tenderloin seared to perfection
• Mushroom duxelles add umami and moisture control
• Prosciutto layer protects the pastry and adds a salty edge
• Flaky puff pastry turns golden and crisp for an eye-catching finish
• Dijon glaze adds a punch of flavor without overpowering the beef

Every element does its job—and when you put them all together, it just works.

Ingredients You’ll Need

For the Beef:

• 2 lb (900g) center-cut beef tenderloin
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 2 tbsp Dijon mustard
• 4 tbsp unsalted butter, divided

For the Mushroom Duxelles:

• 1 lb (450g) cremini mushrooms, finely chopped
• 2 tbsp unsalted butter
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• Salt, pepper, and 2 tbsp fresh thyme leaves

For the Prosciutto Layer:

• 12 slices prosciutto
• 1 tbsp Dijon mustard

For the Puff Pastry:

• 2 sheets high-quality puff pastry
• 1 egg (for egg wash)

For the Glaze:

• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tbsp soy sauce

Step-by-Step: How I Make Beef Wellington

1. Sear the Beef

• Preheat oven to 400°F (200°C).
• Season beef all over with salt and pepper.
• Heat olive oil in a skillet and sear the tenderloin on all sides, about 2–3 minutes per side, until browned.
• Let it rest and cool slightly. Brush all over with Dijon mustard. Set aside.

2. Make the Mushroom Duxelles

• In a food processor, pulse mushrooms until finely chopped (don’t puree).
• In the same skillet, melt 2 tbsp butter. Add onion and cook until soft (2–3 minutes).
• Add garlic and cook another 30 seconds.
• Stir in mushrooms and cook until all moisture evaporates (10–15 minutes). Add wine and cook until absorbed (2–3 minutes).
• Season with salt, pepper, and thyme. Remove from heat and cool completely.

3. Wrap with Prosciutto

• On a large sheet of plastic wrap, lay out prosciutto slices slightly overlapping.
• Spread 1 tbsp Dijon mustard thinly over the prosciutto.
• Spread cooled mushroom duxelles evenly across the mustard layer.
• Place beef in the center. Use the plastic wrap to roll tightly into a log. Twist ends to seal.
• Chill in fridge for at least 30 minutes.

4. Wrap with Puff Pastry

• Roll out pastry sheets on a floured surface to make one large sheet.
• Unwrap beef from plastic wrap and place in center of pastry.
• Brush edges of pastry with egg wash. Fold over the beef, sealing edges and trimming excess.
• Place seam-side down on a parchment-lined baking sheet.
• Score the top with a sharp knife (shallow decorative cuts only).
• Brush entire surface with egg wash.

5. Bake

• Bake in preheated oven for about 45 minutes or until pastry is golden brown.
• Internal temp for medium-rare beef should be about 125°F (52°C). Let it rest 10–15 minutes before slicing.

6. Make the Glaze

• While resting, whisk together Dijon mustard, olive oil, and soy sauce.
• Brush glaze over top of pastry just before slicing and serving.

Pro Tips I’ve Learned Along the Way

• Resting is key: Always rest the beef after searing and after baking.
• Chill between layers: Chilling after wrapping in prosciutto helps keep the structure intact.
• Egg wash gives that golden shine: Don’t skip it—it makes the pastry look polished and professional.
• Use high-quality puff pastry: It makes a difference in flavor and flake.
• Score, don’t slice: Shallow cuts for decoration only. Cutting too deep will open the pastry as it bakes.

What I Serve with Beef Wellington

This dish is the main event, so I keep the sides classic and complementary:

• Creamy mashed potatoes or truffle mash
• Garlic-roasted green beans or asparagus
• Red wine reduction or simple pan gravy
• Crisp green salad with balsamic vinaigrette

It also pairs beautifully with a bold red wine like Cabernet Sauvignon or a Pinot Noir if you want something a bit lighter.

FAQs From My Kitchen

Q: Can I prep Beef Wellington ahead of time?
A: Yes! You can do everything up to wrapping it in puff pastry and refrigerate for up to 24 hours. Just add the egg wash and bake when ready.

Q: Can I freeze it?
A: You can freeze it before baking. Wrap it tightly, then thaw in the fridge overnight before baking.

Q: What if I don’t eat pork?
A: Swap prosciutto with turkey bacon or very thin sliced beef. The purpose is to create a moisture barrier between the duxelles and the pastry.

Q: Can I make a vegetarian version?
A: Yes! Portobello mushrooms or a lentil-mushroom mix can replace the beef, and it’s delicious when done right.

Final Thoughts

Beef Wellington is one of those recipes that makes an entrance. It looks impressive, tastes luxurious, and hits all the right notes—crispy, tender, savory, and just the right hint of sweetness from the glaze. While it takes a little patience, the steps are totally manageable, and the payoff? Worth it every single time.

Try it once and you’ll see: this is the kind of recipe that becomes part of your story. For holidays, birthdays, or just a night you want to go all out—this one never fails.

How I Make Beef Wellington That Feels Like a Michelin-Star Meal at Home

If there’s one dish that never fails to draw gasps when I bring it to the table, it’s Beef Wellington. Golden, crisp pastry wrapped around tender beef and earthy mushroom duxelles—it’s the kind of showstopper that feels like something out of a restaurant kitchen. And yet, with the right steps, it’s completely doable in a home kitchen.

By Jason GriffithPublished on April 7, 2025

Prep Time15 min

Cook Time30 min

Total Time45 min

Servings4 servings

Category: Main Course

Cuisine: British

Ingredients

• 2 lb (900g) center-cut beef tenderloin
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 4 tbsp unsalted butter
• 1 lb (450g) cremini mushrooms, finely chopped
• 2 tbsp unsalted butter for duxelles
• 4 cup dry white wine
• 2 tbsp fresh thyme leaves
• 1 tbsp soy sauce
• 1 sheet of puff pastry, thawed
• 8 oz prosciutto, thinly sliced
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the beef tenderloin with salt and pepper, then sear in a hot pan with olive oil until browned on all sides.
3. Remove from heat and brush the beef with Dijon mustard. Let it cool.
4. In the same pan, melt butter and add chopped mushrooms, cooking until moisture evaporates. Add thyme and soy sauce, then let cool.
5. Roll out puff pastry on a floured surface. Layer prosciutto on the pastry, followed by the mushroom mixture, then place the beef on top.
6. Wrap the pastry around the beef, sealing the edges. Brush with beaten egg.
7. Place on a baking sheet and bake for 25-30 minutes, or until the pastry is golden brown.
8. Let it rest for 10 minutes before slicing and serving.

Nutrition Information

@type: NutritionInformation

Calories: 700 calories

Protein Content: 45g

Carbohydrate Content: 50g

Fat Content: 35g

Tags: Beef Wellington, Michelin-Star Meal, beef recipes, holiday dinner, special occasion

Related posts:

Ghoul’s Delight: Bacon Strawberry Shortcake Burger Recipe for a Hauntingly Good Meal Butter Pecan Fudge: A Decadent Sweet Treat You Can’t Resist Hearty Classic Chili: Your New Favorite Comfort Food Recipe The Perfect Meatloaf with a Tangy Glaze