Traditional Beef Wellington recipes are classic 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!
Easy Beef Wellington
This dish may seem intimidating for some, but this Easy Beef Wellington recipe includes simple step-by-step instructions and notes to make your holiday cooking stress-free! Once you’ve tried this dish, it’s sure to become a holiday favorite and impress friends and family.
Why You’ll Love this Beef Wellington Recipe:
- So good: Juicy beef tenderloin wrapped in a mushroom, herb, and spice mixture, then wrapped in salty prosciutto, and finally wrapped in buttery puff pastry, makes this delicious dish well worth the effort!
- Perfect for making together: Although this recipe has simple instructions, there are a few additional steps than most recipes; because of this, making this dish with friends or family is a great holiday activity.
Whether you’re experienced in the kitchen or new to this type of recipe, any home cook can make this Easy Beef Wellington. This recipe walks you through all of the steps to make your holiday cooking simple without any fuss.
How to Make Beef Wellington
You can jump to the recipe card for full ingredients & instructions!
- Trim, tie up, and season the tenderloin.
- Sear the tenderloin until brown then set aside.
- Make the garlic mustard mixture, then rub it into the beef.
- Cook the onions and mushrooms, then add in the red wine, and finally add the rest of the ingredients and cook until it creates a paste-like texture.
- Spread mixture onto the prosciutto slices, then wrap them around the beef.
- Wrap the beef in puff pastry and let it chill.
- Then bake until fully cooked through.
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 believed to have originated in England in the 1800s when the Duke of Wellington had a victory at Waterloo in 1815.
Beef wellington is not exceptionally difficult to make, but it can be finicky, so it’s best to follow the recipe exactly.
Beef wellington is made from a whole beef tenderloin fillet. You may need to visit a butcher in order to fine one large enough.
Beef wellington should take about 35-40 minutes to cook, but this could vary depending on the size of the tenderloin you choose.
For a medium-rare wellington, you want it to be 130°F internally, and for medium, cook to 140°F.
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!
- Cream mashed potatoes
- Gravy sauce
- Sides of vegetables such as green beans, peas, or salad
Make Ahead Instructions
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.
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.
Storage Instructions
Store leftover 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.
Freezing Instructions
Freeze beef wellington 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.
Tips for the Best Beef Wellington
- 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.
More Oven-Baked Beef Recipes We Love
Beef Wellington is a delicious and savory recipe that’s made to be shared with friends and family. Make this recipe for Christmas, special occasions, or a holiday dinner party!
More Christmas Dinner Recipes to Try:
- Instant Pot Pineapple Brown Sugar Ham
- Coq au Vin
- Air Fryer Beef Tenderloin
- Dry Brined Turkey
- Lobster Tails
- Brown Sugar Glazed Ham
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Beef Wellington Recipe
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
Equipment
- Kitchen Twine
- Food Processor (click for my favorite) – optional
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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Mushrooms: The mushrooms should be very finely chopped. Use a food processor to help you do this quickly!
- 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.
- 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
