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Beef Wellington

Featured in Dinner Ideas Everyone Will Love.

This beef Wellington is one of those impressive dishes that looks like it came from a fancy restaurant. Start with a good cut of beef, give it a coating of mustard and mushrooms (they have to be cooked down until they're really dry), then wrap it up in thin slices of ham and buttery puff pastry. The trick is getting the meat cooked just right - you want it nice and pink in the middle. While it takes about two hours from start to finish, most of that is just waiting while it cooks. The looks on everyone's faces when you cut into it make it totally worth the effort.
A young woman with wavy hair is gazing down contemplatively in a warmly lit kitchen filled with plants.
Updated on Wed, 15 Jan 2025 19:11:51 GMT
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A sliced beef wellington with a golden pastry crust, revealing pink beef and mushrooms inside, garnished with fresh thyme on a white plate next to a small bowl of sauce. Pin it
A sliced beef wellington with a golden pastry crust, revealing pink beef and mushrooms inside, garnished with fresh thyme on a white plate next to a small bowl of sauce. | cookingkeys.com

When I want to truly impress my dinner guests, this Beef Wellington never fails. After countless attempts to perfect this recipe in my home kitchen, I've finally mastered this iconic dish. The combination of perfectly cooked beef wrapped in mushrooms, prosciutto and golden puff pastry creates pure magic on a plate. My version builds on Gordon Ramsay's classic recipe with a few personal tweaks I've discovered along the way.

The Secret to Perfect Beef Wellington

Making Beef Wellington used to intimidate me until I broke it down into simple steps. The key is taking your time with each component. Getting that mushroom mixture just right and making sure everything is properly cooled before assembly makes all the difference. Trust me on this I learned the hard way about rushing the process. The good news is that you can prep most of it ahead which makes it perfect for entertaining.

Ingredients You'll Need

  • For the Beef:
    • 1.5 lbs beef tenderloin (center cut, trimmed)
    • 2 tablespoons olive oil
    • Salt and freshly ground black pepper, to taste
  • For the Mushroom Duxelles:
    • 1 lb cremini or button mushrooms, finely chopped
    • 2 tablespoons unsalted butter
    • 1 small shallot, minced
    • 2 cloves garlic, minced
    • 2 teaspoons fresh thyme leaves
    • Salt and pepper, to taste
  • For Assembly:
    • 8-10 slices of Parma ham or prosciutto
    • 2 tablespoons Dijon mustard
    • 1 sheet puff pastry, thawed if frozen
    • 1 egg yolk, beaten with 1 tablespoon water

Step-by-Step Instructions

Prepare the Beef
Preheat your oven to 400°F (200°C). Season tenderloin generously with salt and pepper. Heat olive oil in large skillet over medium-high heat. Sear beef on all sides until browned, about 2 minutes per side. Remove from pan, brush with Dijon mustard, let cool completely.
Make the Mushroom Duxelles
In same skillet, melt butter over medium heat. Add shallots and garlic, cook until softened, about 2 minutes. Add chopped mushrooms and thyme, cook until moisture evaporates and mixture becomes paste-like, about 8-10 minutes. Season with salt and pepper. Cool completely.
Assemble the Wellington
Lay plastic wrap on work surface. Arrange Parma ham slices in overlapping layer. Spread cooled mushroom duxelles over ham. Place seared beef on top. Use plastic wrap to roll tightly, twist ends to seal. Refrigerate 20 minutes. Roll out puff pastry, remove plastic from beef, place on pastry. Wrap pastry around beef, trim excess, seal edges. Place seam-side down on lined baking sheet. Brush with egg wash, refrigerate 20 minutes.
Bake to Perfection
Preheat oven to 425°F (220°C). Brush pastry again with egg wash. Bake 25-30 minutes until golden and beef reaches desired doneness (125°F for medium-rare). Rest 10 minutes before slicing.

My Best Kitchen Tips

Take it from someone who has made every possible mistake with this dish. Your mushroom mixture must be really dry or you'll end up with soggy pastry. I always chop my mushrooms in the food processor to save time just don't turn them into mush. Don't skip the chilling steps they're crucial for keeping that pastry flaky. I learned to keep my puff pastry in the fridge until the last possible moment especially during summer.

A perfectly cooked beef Wellington is sliced open, revealing pink beef inside the flaky pastry, accompanied by sautéed mushrooms and herbs on the side. Pin it
A perfectly cooked beef Wellington is sliced open, revealing pink beef inside the flaky pastry, accompanied by sautéed mushrooms and herbs on the side. | cookingkeys.com

Perfect Pairings

In my house Beef Wellington calls for special sides. I love serving it with creamy garlic mashed potatoes and roasted asparagus. A rich red wine sauce takes it over the top but honestly this dish shines on its own too. Pour a good Cabernet Sauvignon and watch your guests' faces light up when you bring this beauty to the table.

Make-Ahead Magic

You can prep most components a day ahead. I often make the mushroom duxelles and sear the beef the day before then just assemble and bake when guests arrive. The whole wrapped Wellington can even be refrigerated for up to 24 hours before baking just add a few extra minutes to the baking time. Leftover slices are delicious gently reheated in a low oven but let's be honest there are rarely any leftovers.

Frequently Asked Questions

→ What's the trick to getting the meat just right?

Use a meat thermometer and pull it out at 125°F for medium rare. Let it rest for 10 minutes before cutting - the meat keeps cooking while it rests.

→ Can I make this ahead for company?

You can prep everything up to wrapping in pastry a day before. Keep it wrapped tight in the fridge, then just add the pastry and bake when guests arrive.

→ Why did my pastry get soggy?

Make sure your mushrooms are really dry when you cook them. Wet mushrooms make soggy pastry. Also, don't overlap the pastry too much when wrapping.

→ What if I can't find Parma ham?

Regular prosciutto works great too. The main thing is using thin slices that'll wrap nicely around the beef without gaps.

→ Got leftovers - now what?

Wrap slices in foil and warm them in the oven at 350°F. Pop them out of the foil at the end to crisp up the pastry again.

Beef Wellington

Tender beef wrapped in mushrooms and ham, all tucked into golden puff pastry. A show-stopping dinner that's easier than you think.

Prep Time
20 Minutes
Cook Time
45 Minutes
Total Time
65 Minutes

Category: Main Dishes

Difficulty: Difficult

Cuisine: British

Yield: 4 Servings (1 roast)

Dietary: ~

Ingredients

01 1 pound beef tenderloin.
02 Salt and black pepper.
03 2 tablespoons olive oil.
04 2 tablespoons yellow mustard.
05 1 pound mixed mushrooms.
06 4 slices Parma ham or prosciutto.
07 1 sheet puff pastry, thawed.
08 2 egg yolks, beaten.
09 Pinch of flaky salt.

Instructions

Step 01

Get your oven nice and hot at 400°F.

Step 02

Season your beef really well. Heat oil in a pan until it's hot and cook the beef on all sides till brown - about 3 minutes each side. Let it cool, then brush mustard all over.

Step 03

Chop up your mushrooms super fine in a food processor. Cook them in a pan until all the water's gone - about 15 minutes. Let them cool down.

Step 04

Lay out plastic wrap, put down ham slices overlapping. Spread your mushrooms on top. Put the beef in the middle and roll it all up tight. Pop it in the fridge for 20 minutes.

Step 05

Roll out your pastry, take the beef out of the plastic, and wrap it up. Brush with egg, fold over the edges, and trim any extra. Chill it again for 10 minutes.

Step 06

Brush more egg on top, cut some pretty lines in the pastry, and sprinkle with salt.

Step 07

Cook for about 25-35 minutes until golden brown. Check the meat temp - 125°F for medium rare. Let it rest 10 minutes before cutting.

Notes

  1. Pick any mushrooms you like - cremini and shiitake work great.
  2. Thaw your pastry ahead of time.
  3. Leftovers last 2 days in the fridge.

Tools You'll Need

  • Food processor.
  • Large frying pan.
  • Baking sheet.
  • Meat thermometer.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Wheat.
  • Dairy (in pastry).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 749
  • Total Fat: 54 g
  • Total Carbohydrate: 34 g
  • Protein: 31 g