Classic Beef Wellington

This Classic Beef Wellington is the ultimate show-stopping centerpiece for Christmas, New Year’s Eve, or any special celebration. A tender beef tenderloin is coated in mushroom duxelles, wrapped in puff pastry, and baked until golden brown with a perfectly pink center. Elegant, flavorful, and surprisingly approachable, this recipe is sure to impress family and guests alike.

Why You’ll Love This Recipe

• Elegant Showstopper: Perfect holiday centerpiece.
• Surprisingly Doable: Step-by-step process makes it approachable.
• Rich Flavor: Golden pastry, tender beef, savory mushrooms — unbeatable combo.

Tips for Success

• Chill each stage (beef, mushroom layer, pastry) for easier handling.
• Score pastry lightly — don’t cut too deep.
• Rest before slicing to keep juices inside.

Serving Ideas

• Pair with roasted potatoes or au gratin potatoes.
• Serve with red wine sauce, béarnaise, or pan gravy.
• Add roasted carrots, green beans, or Brussels sprouts for a complete meal.

FAQs

Q: Can I make Beef Wellington ahead of time?
A: Yes! Assemble up to the pastry stage, wrap in plastic, and refrigerate for up to 24 hours. Bake right before serving.

Q: Can I freeze Beef Wellington?
A: Assemble, wrap tightly, and freeze unbaked. Bake from frozen at 400°F for 50–60 minutes.

Q: Do I have to use prosciutto?
A: No, but it helps keep the pastry crisp by sealing moisture.

Jana Rae

Classic Beef Wellington

This Classic Beef Wellington is the ultimate holiday centerpiece. Beef tenderloin wrapped in mushroom duxelles and puff pastry, baked golden and elegant for Christmas or New Year’s.

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Prep Time 40 minutes mins

Cook Time 45 minutes mins

Chill time 30 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 8

Course: Main Course

Cuisine: British

Calories: 600

Ingredients Method Notes

Ingredients

  

• 2 –2.5 lb beef tenderloin center-cut, trimmed
• 2 Tbsp olive oil
• 2 Tbsp Dijon mustard
• 1 lb mushrooms finely chopped
• 2 shallots minced
• 3 garlic cloves minced
• 2 Tbsp butter
• 2 Tbsp fresh thyme chopped
• 6 –8 thin slices prosciutto optional, helps keep pastry crisp
• 1 sheet puff pastry thawed, large enough to wrap beef
• 1 egg beaten (for egg wash)
• 1 tsp kosher salt
• ½ tsp black pepper

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Method

 

1. Sear the beef: Pat tenderloin dry, season with salt and pepper. Heat olive oil in a skillet and sear beef on all sides until browned (2–3 minutes per side). Remove, brush with Dijon mustard, and let cool.
2. Make mushroom duxelles: In the same skillet, melt butter. Add mushrooms, shallots, garlic, thyme, salt, and pepper. Cook until mixture is dry and caramelized (10–12 minutes). Cool completely.
3. Assemble: On a sheet of plastic wrap, lay out prosciutto slices (if using), then spread mushroom mixture evenly on top. Place beef in center and roll tightly using the wrap. Chill 30 minutes.
4. Wrap in pastry: Roll puff pastry into a rectangle. Remove beef from wrap and place in center. Fold pastry over and seal edges. Place seam-side down on a baking sheet. Score top with knife for design, brush with egg wash.
5. Bake: Bake at 400°F (200°C) for 40–45 minutes, until pastry is golden brown and beef reaches 125°F (medium-rare).
6. Rest & serve: Let rest 10 minutes before slicing. Serve with sauce or roasted vegetables.

Notes

• Use high-quality beef tenderloin for best results.
• For crisp pastry, make sure mushroom duxelles is completely dry before assembly.
• A meat thermometer is your best friend here — aim for 125°F for medium-rare.