Go Back
–+ servings
a slice of beef wellington on a white plate with carrots and mashed potatoes.

Beef Wellington Recipe

Course: Dinner
Cuisine: American
Prep Time: 30 minutes
Cook Time: 45 minutes
Chill Time: 20 minutes
Total Time: 1 hour 35 minutes
Servings: 6 slices
Calories: 1247kcal
Author: Becky Hardin
Beef Wellington is a classic recipe where Beef is cooked inside puff pastry. Add in the ultimate sauce and this is one of the most flavorful ways to cook beef on the planet.
Print Recipe

Equipment

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
    overhead view of ingredients for beef wellington on a gray cutting board.
  • 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
    seared beef tenderloin wrapped in twine on a gray cutting board.
  • 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
    dijon and garlic mixture spread over twine wrapped beef tenderloin.
  • 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
    cooked mushroom mixture in a pan with a wooden spoon.
  • 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
    mushroom mixture spread over slices of proscuitto.
  • 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.
    beef tenderloin covered in mushrooms and prosciutto being wrapped in 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.
    beef tenderloin being wrapped in puff pastry.
  • Place the pastry-wrapped tenderloin, seam side down, on a baking sheet. Chill in the refrigerator or freezer for 20 minutes.
    unbaked beef wellington on a baking sheet.
  • 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
    scored beef wellington on a baking sheet.
  • 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.
    baked beef wellington a baking sheet.
  • 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
Storage: Store beef wellington in an airtight container in the refrigerator for up to 2 days.

Nutrition

Serving: 1slice | Calories: 1247kcal | Carbohydrates: 44g | Protein: 52g | Fat: 94g | Saturated Fat: 31g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 47g | Trans Fat: 0.02g | Cholesterol: 199mg | Sodium: 1057mg | Potassium: 1166mg | Fiber: 2g | Sugar: 2g | Vitamin A: 87IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 8mg