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A close-up of a Beef Wellington Recipe, showing a slice with perfectly cooked beef inside, wrapped in golden-brown puff pastry. It’s served with mashed potatoes, green beans, and a drizzle of sauce.

Beef Wellington Recipe

Beef Wellington recipe is an elegant and flavorful dish that combines beef tenderloin with a layer of mushroom paste, prosciutto, and puff pastry. It’s the perfect dish for a special occasion or holiday dinner.
5 from 1 vote
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Course: Main Course
Cuisine: British, European
Keyword: 10 best chicken salad recipes, Beef tenderloin, Beef Wellington ingredients, Beef Wellington recipe, Roasted meat
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 500kcal
Cost: Moderate

Equipment

  • 1 Large heavy skillet (Cast iron works well for searing)
  • 1 Food processor or knife (For chopping mushrooms finely)
  • 1 Rolling Pin (For rolling the pastry)
  • 1 Baking sheet (To bake the Wellington)
  • 1 Meat thermometer (To ensure correct cooking temperature)
  • 1 Plastic wrap (For rolling the beef in prosciutto)
  • 1 Parchment paper (Optional, to line the baking sheet)

Ingredients

  • 1 lb Beef tenderloin center cut - See "Meat Options" for swaps
  • To taste - Salt - For seasoning
  • To taste - Black pepper - For seasoning
  • 1-2 tablespoon Olive oil - For searing

The Mushroom Layer:

  • 1 lb Button or cremini mushrooms - Other mushroom varieties can be swapped
  • 2 - Shallots - Finely minced
  • 2 cloves Garlic - Minced
  • 1 tablespoon Fresh thyme - Can substitute with other herbs
  • 2 tablespoon tbsp Butter - For cooking the mushrooms
  • To taste Salt - For seasoning
  • To taste Pepper - For seasoning

The Wrap:

  • 8-10 slices Prosciutto - Can swap with bacon or other wraps
  • 2 tablespoon Dijon mustard - Optional mustard varieties
  • 1 - Puff pastry - Can use gluten-free if needed
  • 1 - Egg For egg wash
  • 1 tablespoon Flour - For rolling the pastry

Instructions

  • Season the beef tenderloin with salt and black pepper.
    A beef tenderloin is being seasoned with salt and pepper, ready to be seared as part of the Beef Wellington preparation.
  • Heat oil in a skillet and sear the beef on all sides until browned.
    Finely chopped mushrooms and minced shallots are placed on a cutting board, ready to be cooked for the Beef Wellington filling.
  • Let the seared beef cool completely before proceeding to the next steps.
    A person lays down plastic wrap on a counter and arranges slices of prosciutto for wrapping around the beef for Beef Wellington.
  • Finely chop the mushrooms using a food processor or a sharp knife.
    A person rolling out puff pastry on a floured surface, preparing it to wrap around the beef for the Beef Wellington.
  • Cook the chopped mushrooms with butter, shallots, garlic, and thyme until the mixture is dry and forms a paste.
    A hand is slicing through a Beef Wellington, revealing the tender beef inside, which is medium-rare, with the puff pastry beautifully golden and crispy.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 1slice | Calories: 500kcal (25%) | Carbohydrates: 30g (10%) | Protein: 40g (80%) | Fat: 35g (54%) | Saturated Fat: 15g (94%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 100mg (33%) | Sodium: 600mg (26%) | Potassium: 600mg (17%) | Fiber: 3g (13%) | Sugar: 3g (3%) | Vitamin A: 300IU (6%) | Vitamin C: 5mg (6%) | Calcium: 50mg (5%) | Iron: 3mg (17%)
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