Classic Beef Wellington

My oven door wouldn't quite close all the way the first time I attempted Beef Wellington, and I spent forty minutes crouched on the kitchen floor holding it shut with a wooden spoon wedged against a chair. The pastry still came out golden, the beef perfectly pink, and I learned that sometimes the most impressive dishes happen despite the chaos. This recipe has since become my go-to when I want to feel like I've really accomplished something, and every time I pull it from the oven, I think about that wobbly spoon. It's not as intimidating as it looks, I promise. The steps are straightforward, the ingredients forgiving, and the payoff is absolutely worth clearing your afternoon.

I made this for my parents' anniversary dinner three years ago, and my dad still brings it up every time we talk about food. He'd never had Beef Wellington before, and watching him cut into that first slice, seeing the layers reveal themselves, made all the prep work feel like nothing. My mom took a photo of the whole thing before we served it, which she never does. Now it's become my signature dish for celebrations, the one people ask me to make when something matters.

Ingredients

• Beef tenderloin (2 lb): The star of the show, and it's worth asking your butcher to trim it well so you have a uniform shape that cooks evenly and looks stunning when sliced.
• Cremini mushrooms (1 lb): Chop these as finely as you can manage, the smaller the pieces, the smoother your duxelles will be and the better it will cling to the beef.
• Prosciutto (10 slices): This creates a barrier that keeps the pastry crisp and adds a salty punch, and it's one of those ingredients that feels fancy but requires zero skill to use.
• Puff pastry (14 oz sheet): Store bought is absolutely fine and I've never met anyone who could tell the difference once it's baked to that deep golden brown.
• Dijon mustard (2 tbsp): A thin coating adds a sharp contrast to the rich beef and helps the duxelles adhere, plus it just tastes right with all that butter and pastry.
• Fresh thyme (2 tbsp): This herb is what makes the mushroom mixture smell like a forest floor in the best possible way, and dried thyme just won't give you the same brightness.

Instructions

Sear the beef:

Season your tenderloin generously and get your skillet screaming hot before the beef goes in. You want a deep brown crust on all sides in about two minutes per side, then pull it off and let it cool completely on a plate.

Make the duxelles:

Melt butter in the same skillet and cook your shallots and garlic until they smell sweet, then add the mushrooms and thyme. Keep stirring until every bit of moisture cooks off and you're left with a thick, dark paste that holds its shape on a spoon.

Lay out the prosciutto:

Arrange your prosciutto slices on plastic wrap in overlapping rows to form a rectangle slightly bigger than your beef. This takes a minute but makes wrapping so much easier later.

Spread the mushrooms:

Smooth your cooled duxelles evenly over the prosciutto, leaving just a small border. You want full coverage so every bite has that earthy layer.

Wrap the beef:

Brush your cooled beef all over with Dijon mustard, set it on the mushroom layer, and use the plastic wrap to roll everything tightly around the beef into a neat log. Twist the ends like a candy wrapper and chill for twenty minutes so it holds its shape.

Encase in pastry:

Roll out your puff pastry on a floured surface until it's large enough to fully wrap the beef, then unwrap your chilled log and set it in the center. Fold the pastry over, trim any excess, and seal the edges by pressing with your fingers or a fork.

Egg wash and bake:

Place your wrapped Wellington seam side down on a parchment lined baking sheet, brush it all over with beaten egg, and chill for ten minutes. Bake at 425°F for forty to forty five minutes until the pastry is deeply golden and your thermometer reads 120°F for rare or 130°F for medium rare.

Rest before slicing:

Let the Wellington sit on the counter for ten to fifteen minutes after it comes out of the oven. This lets the juices settle and makes slicing so much cleaner.

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The first time I served this to a group of friends, the table went completely quiet when I brought it out, and someone actually clapped. It felt ridiculous and wonderful at the same time, and I realized that some recipes aren't just about feeding people, they're about creating a moment that everyone remembers. Now whenever I make Beef Wellington, I brace myself for that same hush, that same little spark of pride when the knife goes through and the layers show themselves.

Make Ahead Magic

You can assemble the entire Wellington up to the point of baking, wrap it tightly in plastic, and refrigerate it for up to twenty four hours. Just add an extra five minutes to the baking time if you're putting it in the oven straight from the fridge, and brush on the egg wash right before it goes in so the pastry doesn't get gummy. I've done this for dinner parties more times than I can count, and it turns the day of cooking from stressful to almost relaxing. The flavors actually deepen overnight as the mustard and duxelles meld with the beef.

Serving Suggestions

A simple red wine reduction is classic, but I've also served this with nothing more than the pan juices and a sprinkle of flaky salt and it was perfect. Roasted asparagus, creamy mashed potatoes, or a crisp green salad with a sharp vinaigrette all work beautifully alongside without competing for attention. If you want to go all out, a drizzle of truffle oil over the mushrooms before wrapping adds an extra layer of luxury that makes people lean in closer to their plates. Keep the sides simple and let the Wellington be the star it deserves to be.

Choosing Your Beef

A center cut tenderloin is your best bet because it's even in thickness and will cook uniformly, which matters when you're aiming for that perfect medium rare center. Ask your butcher to trim the silver skin and any excess fat, and if possible, tie it into a compact shape before you bring it home. I've used everything from a whole tenderloin trimmed down to a smaller filet roast, and as long as it's uniform, it works. The quality of the beef will shine through here, so if there's ever a time to splurge a little, this is it.

• Look for a piece that's the same thickness from end to end so it cooks evenly.
• Let the beef come to room temperature for thirty minutes before searing to ensure a good crust.
• Save any trimmings for a quick stir fry the next day, nothing goes to waste.

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There's something about pulling a Beef Wellington out of the oven that makes you feel like a different kind of cook, the kind who takes on challenges and wins. It's become one of those recipes I make when I need to remind myself that I'm capable of more than I think.

Recipe Questions & Answers

→ Can I prepare Beef Wellington ahead of time?

Yes, you can assemble it completely up to 24 hours in advance. Wrap tightly in plastic wrap and refrigerate. Apply egg wash just before baking and add 5-10 minutes to cooking time if baking straight from the refrigerator.

→ How do I prevent a soggy bottom on the pastry?

Ensure the mushroom duxelles is cooked until completely dry with no moisture remaining. Also, make sure the seared beef is completely cooled before wrapping, and chill the assembled Wellington before baking to help the pastry stay crisp.

→ What internal temperature should I aim for?

For rare beef, aim for 120°F (49°C); for medium-rare, 130°F (54°C). Remember the beef will continue cooking as it rests, so remove it from the oven when it's about 5 degrees below your target temperature.

→ Can I use a different cut of beef?

Beef tenderloin (fillet) is traditional for its uniform shape and tenderness. While you could use other cuts, tenderloin ensures even cooking and the most tender result. Choose a center-cut piece for the best shape.

→ What should I serve alongside Beef Wellington?

Classic accompaniments include roasted vegetables, creamy mashed potatoes, green beans, or glazed carrots. A rich red wine sauce, Madeira sauce, or simple pan jus complements the beef beautifully.

→ How do I know when the pastry is fully cooked?

The pastry should be deep golden brown all over. If the top browns too quickly before the beef reaches temperature, tent loosely with foil. An instant-read thermometer is essential for checking both pastry doneness and beef temperature.