Beef Wellington is a classic and elegant dish featuring a beef tenderloin encased in a savory mushroom paste and wrapped in puff pastry. Then, it is baked to perfection in the oven. It is not only visually impressive, but it is a wonderful combination of flavors and textures. It’s perfect for special occasions (add it to your Christmas menu), a luxurious meal on New Year’s Eve, or any time you are in the mood for a delicious and comforting dish. I also have a flavorful Pepper Crusted Beef Tenderloin you will love!
Ingredients & Substitutions
Beef Tenderloin: Look for a 2-pound beef tenderloin for this recipe. Beef tenderloin is one of the most tender cuts of beef that is relatively lean. For the best results look for center cut beef tenderloin.
Mushrooms: You will need 24 ounces of white mushrooms, commonly used in duxelles. Duxelles is a finely chopped mixture of mushrooms, shallots, garlic, and other ingredients cooked down to a paste-like consistency. You could also use other varieties of mushrooms like portobello, cremini, or shitake mushrooms.
Ham: Thinly sliced deli ham is often used to wrap the beef tenderloin. It adds a layer of flavor and helps keep the puff pastry from getting too soggy. You could also use prosciutto or thinly sliced cured meats instead of ham.
Puff Pastry: If the puff pastry is frozen, thaw it according to package instructions before using.
How To Know When Beef Wellington Is Done
The most common way to serve beef Wellington is medium-rare, which means you should take out the beef when the internal temperature reaches about 125°F. While it rests, the temperature will increase by 5-10 degrees, so keep that in mind. For medium, take out the beef at around 130-135°F, and for medium-well, remove the beef when it reaches about 140-145°F.
What To Serve With Beef Wellington
Beef Wellington is a rich and flavorful dish that pairs well with classic and delicious side dishes. Here are a few options you could try:
- Mashed Potatoes (or Cauliflower Mashed)
- Roasted Vegetables such as carrots, asparagus, or Brussels sprouts
- Green Beans Almondine
- Creamed Spinach
Can I Make This Ahead Of Time?
Yes, you can get most of this Beef Wellington recipe made in advance, up to 24 hours. Follow the recipe up to and including wrapping the beef tenderloin in the ham and mushroom duxelles. Once wrapped securely in plastic wrap, store it in the refrigerator overnight. When ready to bake, take the pre-assembled Beef Wellington out of the refrigerator. Unwrap it, roll it in puff pastry, and proceed with the remaining steps of your recipe. This is a great way to get a head start on getting the Beef Wellington on the table! You could also freeze it before adding the puff pastry. But, I would not recommend freezing it for more than a week before letting it thaw in the refrigerator and continuing with the recipe.
How To Store Beef Wellington
Although best served fresh, you can store leftovers. To store Beef Wellington, first, let it cool to room temperature. Then, store it in an airtight container or wrap it in plastic. It will last in the refrigerator for up to 2-3 days. Reheat in the oven at a low temperature (300°F). I do not recommend reheating beef Wellington in the microwave.
- 2 pounds beef tenderloin, trimmed
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon canola oil
Duxelles (mushroom paste)
- 1 ½ pounds (24 ounces) white mushrooms
- 1 large shallot, quartered
- 2 teaspoons garlic, minced
- ¼ cup (½ stick / 57 g) unsalted butter
- 2 tablespoons heavy cream
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 6 slices deli ham, thinly sliced
- 1 sheet puff pastry, thawed according to package directions
- 1 large egg, room temperature
- 1 tablespoon water
- ¼ teaspoon kosher salt
- parsley, chopped for garnish
- Using paper towels, pat beef tenderloin dry and evenly season with salt and pepper. Set aside.
- To a large skillet over high heat, add oil. Once very hot, sear tenderloin on all sides, about 5-7 minutes.
- Transfer to a plate to cool while preparing duxelles.
Duxelles (Mushroom Paste)
- To a food processor, add mushrooms and shallot. Pulse until finely chopped.
- In the same skillet used for the tenderloin, melt butter over medium-high heat. Add processed mushroom mixture and garlic. Cook, stirring occasionally until all liquid has evaporated, about 15-20 minutes.
- Stir in heavy cream, salt, and pepper. Transfer to a bowl and place in refrigerator until it reaches room temperature, about 30 minutes.
- When ready (once the mushroom mixture has cooled), on a flat surface, spread a large piece of plastic wrap that is about twice the length and width of the tenderloin. Use two pieces if necessary. Arrange 3 slices of the ham vertically along the bottom and center edge of the plastic wrap so that they are the same length as the tenderloin. Put the remaining 3 slices of ham above that row of ham to make a rectangle.
- Spread the cooled mushroom mixture over the ham.
- Place tenderloin lengthwise on the long end of the ham.
- Using the plastic wrap, tightly roll up the ham and mushroom mixture over the tenderloin until completely covered. Continue rolling tightly until it is completely encased in plastic wrap. Twist the ends of the plastic wrap to secure it. (You can use kitchen twine.) Refrigerate for 30 minutes or up to 8 hours.
- Once chilled, preheat oven to 425ºF. Line a baking sheet with parchment paper. Set aside.
- Whisk egg and water together. Set aside.
- On a floured surface, roll the pastry into a rectangle 1 inch wider than the tenderloin and about an inch longer than the circumference. We rolled ours to a 12×11-inch rectangle, but measurements can vary depending on the size of the tenderloin. The puff pastry should cover the beef from all sides when wrapped.
- Remove tenderloin from plastic. Place it seam-side down on the bottom edge of the long end of the puff pastry. Roll the tenderloin tightly in the puff pastry, trimming excess on the long end if needed. Brush the edge with some of the egg wash and pinch the seam tightly to seal.
- Fold the pastry on each short end to completely cover the ends of the tenderloin. Then, fold over the top, brushing the pastry where it folds over with egg wash to help seal; trim off any extra pastry.
- Transfer to prepared baking sheet, seam side down. Brush all over with remaining egg wash. Using a sharp knife, lightly score the top of the pastry in a diagonal pattern.
- Sprinkle with salt.
- Bake for 30-35 minutes, or until the center of the roast registers 125ºF for medium-rare and the pastry is golden brown.
- Remove from oven and let rest for 20 minutes on the baking sheet.
- Slide a large, stiff spatula under the Wellington and transfer it to a clean cutting board. Cut crosswise with a serrated knife into 1-inch wide slices.
- Serve warm. Enjoy!
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What the Test Kitchen had to say about this recipe:
I am absolutely making this for the holidays! This might be my new favorite!
I had never tried Beef Wellington before, and what a delicious recipe! Tender beef wrapped in ham, a mushroom mixture, and puff pastry? Yes, please! You (as well as the beef Wellington) will definitely be a hit when serving this at your holiday feast!
Beef Wellington is a new dish for me! It is quite the meal. The meat is juicy and tender inside. It is encased in ham, earthy mushrooms, and a golden pastry layer. It all comes together to create a delicious meal!
Fantastic recipe! This is such a gourmet-looking dish that requires a little extra work, but it is a show-stopper piece. Love it!