Simple Table Recipes
Dinner

Beef Wellington

A classic Beef Wellington with tender beef fillet, savoury mushroom duxelles, prosciutto, Dijon mustard and crisp golden puff pastry.

By Simple Table Recipes ·

A sliced Beef Wellington with pink beef tenderloin mushroom filling and golden puff pastry on a serving board
Prep
45 min
Cook
40 min
Rest
50 min
Total
2 hr 15 min
Makes
6 servings
Difficulty
Easy
  • Measurements grams + cups
  • Cuisine British
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Why You'll Like This Recipe

  • The crisp pastry, savoury mushrooms and tender beef make every slice feel like a special-occasion dinner.
  • Most of the preparation can be done ahead, leaving only wrapping and baking before dinner.
  • The mushroom layer helps keep moisture away from the pastry while adding deep savoury flavour.

Recipe

Beef Wellington

Tender beef fillet wrapped with mushrooms, prosciutto and golden puff pastry.

Prep
45 min
Cook
40 min
Rest
50 min
Total
2 hr 15 min
Yield
6 servings
Difficulty
Easy
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Ingredients

Scale

Instructions

  1. Pat the beef tenderloin dry. Season it evenly with the salt and black pepper.
  2. Heat the oil in a large skillet over high heat. Sear the beef for about 1-2 minutes per side, including the ends, until deeply browned. The centre should remain mostly raw.
  3. Transfer the beef to a plate and immediately brush it all over with Dijon mustard. Let it cool completely.
  4. Add the mushrooms to a food processor and pulse until very finely chopped but not pureed. You can also mince them by hand.
  5. Melt the butter in a large skillet over medium-high heat. Add the mushrooms, garlic, thyme and salt. Cook for 10-15 minutes, stirring frequently, until the mushrooms have released their liquid and the pan is nearly dry. Cool completely.
  6. Lay a large sheet of plastic wrap on the counter. Arrange the prosciutto slices in an overlapping rectangle large enough to wrap around the beef.
  7. Spread the cooled mushroom mixture evenly over the prosciutto.
  8. Place the beef along one edge. Use the plastic wrap to roll the prosciutto and mushroom layer tightly around the beef. Twist the ends of the plastic wrap and refrigerate for 30 minutes.
  9. Lightly flour the counter and roll the cold puff pastry into a rectangle large enough to completely enclose the beef.
  10. Remove the beef from the plastic wrap and place it in the centre of the pastry. Brush the pastry edges lightly with egg wash.
  11. Wrap the pastry tightly around the beef. Trim excess pastry, seal the seam and fold the ends underneath.
  12. Place the Wellington seam-side down on a parchment-lined baking sheet. Refrigerate uncovered for 20 minutes while the oven heats.
  13. Preheat the oven to 220 C / 425 F.
  14. Brush the entire pastry with egg wash. Lightly score the top with a sharp knife without cutting completely through the pastry.
  15. Bake for 35-45 minutes, until the pastry is deeply golden and a thermometer inserted into the centre of the beef reads about 50-52 C / 122-126 F for medium-rare.
  16. Remove from the oven and let the Wellington rest for 10-15 minutes before slicing. The internal temperature will continue to rise slightly as it rests.
  17. Slice with a sharp serrated or carving knife and serve immediately.

Notes

  • The mushroom duxelles must be dry before wrapping. If it still looks wet or glossy in the pan, keep cooking it. Excess moisture is the main cause of soggy Wellington pastry.
  • Let both the beef and mushroom mixture cool completely before assembly. Warm ingredients soften the puff pastry.
  • Use an instant-read thermometer rather than judging the beef by cooking time alone. The exact baking time varies with the thickness of the tenderloin and how cold it is when it enters the oven.
  • Do not skip the final rest after baking. Cutting immediately releases more juice into the pastry and makes the slices harder to keep neat.

Beef Wellington — Simple Table Recipes · https://simpletablerecipes.com/recipes/beef-wellington/

Ingredient Notes

Beef tenderloin
Use an evenly shaped centre-cut piece rather than the thinner tail end. An even cylinder cooks much more predictably and gives cleaner slices.
Mushrooms
Cremini mushrooms have a slightly deeper flavour, but ordinary white button mushrooms work. The important part is cooking away almost all of their moisture before assembling the Wellington.
Prosciutto
Creates a thin barrier between the mushroom mixture and pastry while adding salt and savoury flavour.
Puff pastry
Keep it cold. Warm puff pastry becomes soft and difficult to wrap, and the butter layers will not puff as effectively in the oven.
Dijon mustard
Brushing the hot seared beef with mustard adds acidity and sharpness that cuts through the richness of the pastry and beef.

Equipment

  • Large skillet
  • Food processor or sharp knife
  • Kitchen thermometer
  • Plastic wrap
  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Sharp carving knife

Substitutions

Cremini mushrooms
White button mushrooms work in the same amount. A mixture containing shiitake mushrooms can add a deeper flavour.
Prosciutto
Thin slices of Parma ham or another dry-cured ham work similarly.
Dijon mustard
Whole-grain mustard works but gives the filling a more noticeable texture.
Puff pastry
Homemade puff pastry can be used, but good-quality store-bought all-butter puff pastry is considerably easier.

Storage & Freezing

Storing: Beef Wellington is best served shortly after baking. Refrigerate leftovers in an airtight container for up to 3 days. Reheat individual slices in a 180 C / 350 F oven until warmed through so the pastry stays as crisp as possible.

Freezing: The assembled unbaked Wellington can be frozen before the final egg wash. Wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before brushing with egg wash and baking. Do not thaw at room temperature.

Frequently Asked Questions

What cut of beef is best for Beef Wellington?

Centre-cut beef tenderloin is the best choice because it is tender and has a relatively even thickness from end to end. An uneven piece cooks less consistently.

Why is my Beef Wellington soggy?

The usual cause is moisture. Cook the mushroom mixture until very dry, cool every component before wrapping and do not let the assembled Wellington sit at room temperature for long before baking.

Can I make Beef Wellington ahead of time?

Yes. Assemble it through the pastry-wrapping stage, refrigerate for several hours, then apply the egg wash immediately before baking.

How do I know when Beef Wellington is done?

Check the centre with an instant-read thermometer. For medium-rare, remove it at roughly 50-52 C / 122-126 F and allow the temperature to rise slightly while resting.

Can I make Beef Wellington without mushrooms?

You can, but the mushroom layer is a major part of the traditional flavour and also helps manage moisture. A well-cooked onion or spinach filling would require its own moisture adjustments.

Why do you chill Beef Wellington before baking?

Chilling firms the beef package and the puff pastry, making the Wellington easier to handle and helping the pastry hold its shape as it begins to bake.

What should I serve with Beef Wellington?

Roasted potatoes, mashed potatoes, green beans, asparagus, glazed carrots and a simple red wine sauce all work well.

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