You’ve definitely seen beef wellington on cooking shows. It looks exquisite, luxurious, and is undeniably delicious - with a buttery, crispy, delicate crust wrapping around a tender, juicy, melt-in-your-mouth beef tenderloin, complemented by layers of prosciutto, duxelles, and even foie gras.
While traditional holiday meals often revolve around roast turkey or glazed ham, this year, why not elevate your festive gathering with this show-stopping beef wellington? It might be a project, but it’s actually not as hard as you might think if you use ready-made puffy pastry.
My easy beef wellington recipe, tweaked from Gordon Ramsay’s version, will guide you through everything from choosing the best cut of beef to ensuring the tenderloin is tender and juicy. If you this is your first time making beef wellington, I highly suggest reading through the entire recipe!
What is Beef Wellington?
England is often portrayed as a culinary wasteland, but beef wellington is a truly traditional English way of cooking beef tenderloin. It is believed to have originated in the 19th century and became popular as a luxurious dish after the Duke of Wellington’s victory at the Battle of Waterloo.
The basic form of beef wellington involves wrapping a seared beef tenderloin in a mushroom paste called duxelles (some gourmet versions may add paté de foie gras) and prosciutto, and then swaddling the whole thing in a crisp, buttery puff pastry blanket. When it's done right, you get this incredible textural party in every bite: flaky pastry, savory filling, and juicy, perfect beef. It’s a showstopper in the truest sense of the word.
Is Beef Wellington Hard to Make at Home?
If you’re looking for a five-minute weeknight meal, this isn’t it. However, “hard” is a strong word. I’d say it’s more “involved” or “a project.” The fact is, if you can follow this recipe and have a bit of patience, you can absolutely nail this. Although beef wellington has multiple steps and requires various ingredients, it’s not technically challenging. The steps themselves are simple - sear, blend, wrap, bake.
What Cut of Meat is Best for Beef Wellington?
The best cut of beef for beef wellington is a large piece of the center tenderloin. This is the most tender cut on the cow without tough fibers, and has a mild, creamy flavor that practically melts in your mouth. However, sourcing a large enough tenderloin at the grocery store can be tricky, as it’s often sold in smaller steak portions. If you can’t find the right size, ask a butcher for help.
Additionally, tenderloin is quite lean, regardless of the cow’s grade, which means whether you choose Prime or Select, the fat content won’t differ much, and the quality difference is minimal. So, choose based on your budget, as long as it’s fresh.
The Best Beef Wellington Recipe
While I’m not a big fan of Gordon Ramsay, that somewhat loud, short-tempered, and foul-mouthed chef, he’s still Gordon Ramsay! I have to admit, his beef wellington recipe is truly exceptional, and while I appreciate the original, I like to put my own spin on it, which my family and I absolutely love!
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Yields |
Prep Time |
Cook Time |
Total Time |
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6-8 servings |
60 minutes |
60 minutes |
2 hours |
Ingredients:
- 1 center-cut beef tenderloin, about 2 pounds, trimmed of silver skin
- 2 tablespoons extra virgin olive oil
- Sea salt and freshly ground black pepper to taste
- 10 thin slices of prosciutto
- 3 sprigs of fresh thyme
- 2 tablespoons Dijon mustard
- 1 sheet of puff pastry, thawed
- Flour, for dusting
- 1 egg yolks, beaten with 1 tablespoon water and a pinch of salt
For the Duxelles:
- 1 pound cremini mushrooms, very finely chopped
- 2 shallots, finely minced
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, chopped
- 2 tablespoons unsalted butter
- 1 tablespoon soy sauce
- Sea salt and freshly ground black pepper to taste
Gather Your Gear:
- A large skillet
- Food processor
- Plastic wrap
- Rolling pin
- A baking sheet with a rack
- Oven
- Pastry brush
- Butcher twine
- Smart meat thermometer
How to Make Beef Wellington? Step-by-Step Instruction
Take a deep breath, put on your apron, roll up your sleeves, and we’re about to make beef wellington. Follow these steps, and you'll find it's easier than you might think.
Sear the Beef:
Pat the beef tenderloin completely dry with paper towels, then tie it with kitchen twine at intervals to help it keep an even cylindrical shape.
Brush the beef with a thin layer of oil and season it with salt and pepper, the amount that less than you would normal season a steak, as the ham and duxelles will add more saltiness.
Heat some olive oil in a skillet over medium-high heat and sear the beef on all sides for about two minutes each, without moving until golden brown, for a total of 10 minutes.
Once sear, transfer the beef to a plate to cool to room temperature, then remove the twine and rub the beef with Dijon mustard on all sides. Place it uncovered in the refrigerator.
Make the Duxelles:
Chop the mushrooms and throw them into the food processor. Pulse until they look like fine, damp sand.
In the same skillet, melt some butter over medium heat, then toss in the shallots and sauté until softened. Add the minced garlic and cook until fragrant. Continue cooking and add the chopped mushrooms and thyme. Stir occasionally until the moisture evaporates, the mushrooms turn a golden color, and the mixture thickens into a paste, which should take roughly 10 minutes.
Season with salt, pepper, and soy sauce, then transfer the mixture to a bowl and let it chill in the refrigerator.
Wrap with Prosciutto and Duxelles:
Lay two large sheets of plastic wrap on your cutting board or countertop. Arrange ham slices on the plastic wrap, overlapping them slightly, which should be big enough to fully cover the beef. Spread the cooled mushroom duxelles evenly over the ham slices.
Place the tenderloin in the center, and use the plastic wrap to tightly roll everything into a neat log. Twist the ends of the plastic wrap like a giant candy wrapper. Refrigerate it for at least 30 minutes to hold its shape.
The Puff Pastry Wrap:
Lightly dust your cutting board or countertop with flour and roll out the puff pastry into a rectangle, about 1/4 inch thick. If the pastry isn’t big enough, you can add one more and pinch the two together to form a whole sheet.
Remove the beef tenderloin from the plastic wrap and set it in the center of the pastry. Fold the pastry up around the beef and seal the edges with a bit of egg wash. For the sides, fold the top bulge down first, then slightly overlap the bottom, trimming of any excess. Keep the layers to a minimum, as more than two layers may not bake enough.
Place the puff-wrapped beef seam-side down on a plate. You can use the remaining puff pastry to make a lattice design on top or simply score decoratively with a sharp knife, just being careful not to cut through the pastry.
Brush the surface with egg wash and refrigerate for 20 minutes.
Bake Beef Wellington:
Preheat your oven to 400°F (200°C).
For the best beef wellington, I highly recommend using a wireless meat thermometer. Simply insert the probe horizontally into the center of the beef before it goes in the oven, set the target temperature on your phone, and it will alert you once it’s reached, preventing the risk of overcooking. Of course, an instant-read thermometer works too, but you’ll need to open the oven to check the temperature frequently.
Once the oven is ready, place the beef on a wire rack in a baking sheet. Pop it in the oven and bake until the internal temperature reaches 125°F (52°C), which is the perfect medium-rare. Or, if you prefer medium, remove it at 135°F (57°C). The bake time is approximately 35-45 minutes. If you find the surface browning too quickly, lightly cover it with aluminum foil.
After baking, take the beef out of the oven and let it rest for 20 minutes. Finally, slice it into 1-inch thick pieces and serve hot.
What to Serve with Beef Wellington?
Think about your favorite sides for steak, they could all pair perfectly with beef wellington. If you ask my opinion, I’d say gravy or sauce, along with mashed potatoes and roasted vegetables like asparagus and green beans. To kick things off, a crisp green salad drizzled with vinaigrette makes a perfect appetizer. And for wine, a glass of Cabernet Sauvignon or Pinot Noir would be a fantastic match.
How to Store and Reheat Leftovers?
If possible, slice only what you’ll eat. Whole beef wellington are easier to store and reheat. Whether you keep it whole or sliced, wrap the leftovers in plastic wrap and store in an airtight container in the refrigerator for up to 3 days.
However, reheating beef wellington to the freshly-baked quality isn’t easy. The pastry may not be crispy, and the beef may become tough. To reheat, take the leftovers out of the refrigerator and let them sit at room temperature for 30 minutes. Then, bake them in a preheated oven at 350°F (175°C) until the internal temperature reaches 125°F (52°C), which should take roughly 15-20 minutes. Let them sit for 5 minutes before serving.
If you’re in a pinch, the microwave is your last resort. It only reheats the beef, but won’t deliver the same deliciousness. Just heat beef wellington on medium for 1 minute, then check and increase the time by 30 seconds each time to your preference.
FAQs
What is in beef wellington?
Beef wellington is made by a seared beef tenderloin, brushed with mustard, wrapped in a layer of duxelles (a paste of finely chopped mushrooms and herbs) and prosciutto, all encased in puff pastry and baked.
What does beef wellington taste like?
It’s a rich and savory combination of buttery, flaky pastry, earthy mushrooms, salty prosciutto, and juicy, tender beef. The Dijon mustard adds a sharp tang that cuts through the richness.
Who created beef wellington?
Its exact origin is unclear, but it's widely believed to be named after Arthur Wellesley, the 1st Duke of Wellington, though a similar dish existed in French cuisine long before.
Can I make beef wellington without mushrooms?
Yes, you can substitute the duxelles with a layer of caramelized onions, spinach and pine nuts, or a sun-dried tomato pesto.
How long to cook beef wellington?
For a 2 lb tenderloin, bake at 400°F (200°C) for 35-45 minutes. The best method is to use a meat thermometer - pull it out at 125°F (52°C) for medium-rare.
Can I make beef wellington ahead of time?
Yes, you can fully assemble it, wrap it tightly, and refrigerate for up to 24 hours before baking. This actually helps the pastry get crispier.
