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This Beef Wellington is a holiday favorite! It’s made with a tender, juicy beef tenderloin coated in mustard sauce and layered with prosciutto, mushroom duxelles, and flaky puff pastry that is cooked until golden brown.
Another delicious holiday main is this sheet pan herb-baked turkey or my air fryer turkey breast recipe.
Impress your family with this rich and delicious Beef Wellington for the holidays. It’s truly one of the most delicious dishes you could eat. My family enjoys eating this every Christmas! It tastes so wonderful that we never tire of it. Add a few sides like cheesy Potatoes au Gratin, Onion Boil, Roasted Honey Glazed Carrots, or Wild Rice Stuffing and you’ll have an amazing collection of meals on your dinner table.
I know when you look at this, you may think, wow this is fancy and probably hard to make. It really isn’t! Just give yourself time and follow the straightforward steps, which I’ll go over below. As long as you plan ahead it will be a stress-free process.
Ingredients needed: Full measurements in the recipe card below
- Mushrooms: I like to use a mix of mushrooms but you can use any variety you prefer. A mix of white button and cremini mushrooms will give you a nice mild mushroom taste.
- Onion & garlic: Gives the mushrooms plenty of delicious savory flavor.
- Olive oil: You may also use avocado oil.
- Herbs: Dried thyme and dried rosemary for herby flavor. Add salt and pepper to taste.
- Beef tenderloin: You want to purchase a center cut piece of beef tenderloin, which is sometimes sold at the store labeled “chateaubriand.”
- Mustard sauce: Combining dijon mustard and sriracha sauce creates a slightly spicy glaze for the beef.
- Prosciutto: Adds wonderful saltiness while acting as a barrier, preventing the mushroom filling from softening the puff pastry.
- Puff pastry: A true-butter puff pastry from a brand such as Dufour will yield the best results.
- Egg: Brush a beaten egg over the puff pastry crust so it bakes nice and golden.
- Poppy seeds: Sprinkled over the top for presentation.
Substitutions you can make
- For the sauce: Instead of Dijon, whole grain mustard, yellow mustard, or spicy mustard will work. Feel free to omit the sriracha sauce if you don’t like the flavor.
- Make it gluten free: To make this recipe gluten free, use a gluten-free puff pastry.
- Other herb options: Add oregano, tarragon, chives, or basil to the mushroom filling.
How to make Beef Wellington
Step 1: Place the mushrooms and coarsely chopped onion in a food processor and pulse several times until finely chopped. Heat the oil over medium-high heat, in a large skillet and the mushroom-onion mixture, garlic, and seasonings. Cook, stirring frequently, for 8-10 minutes, until most of the liquid is absorbed. Continue to cook over medium heat, stirring often for 6-8 minutes, until the mushrooms brown and there’s no liquid left.
Step 2: To prepare the tenderloin, pat dry with a paper towel. Trim the excess fat, then tie with butcher’s twine 4-5 times around the tenderloin to help keep its shape while cooking. Season with salt and pepper on all sides. Heat the oil in a large skillet and cook the tenderloin for 2 minutes per side (8 in total), until all sides are golden and seared. Remove from heat.
Step 3: In a small bowl, combine the dijon with sriracha. Remove the butcher’s tie and rub the seared tenderloin all-over with this mixture. Roll a large piece of cling film on your clean working table. Lay with the prosciutto slices, slightly overlapping each-other. You need to form a square as long as the tenderloin. Spread the mushroom mixture over the prosciutto. Place the tenderloin on one end of your prosciutto square. Roll it tightly with the help of the cling film. Refrigerate for 30 minutes.
Step 4: Preheat the oven to 425°F. Roll out the puff pastry to create a rectangle 2 inches larger than the length of your prepared tenderloin. Remove the tenderloin from the cling film and place on one end of the pastry rectangle. Roll tightly, tucking the ends in. Place seam at the bottom, on a sheet pan. Brush with beaten egg and make a few light diagonal cuts on the top, 1 inch apart. Sprinkle with poppy seeds and flaky salt, if desired.
Step 5: Bake for 35-40 minutes, or until the internal temperature reaches 125ºF (for rare). Allow it to rest for 15 minutes before slicing.
Rena’s Tips
Recipe tips
- Mushroom mixture: Make sure the mushroom cooks until it is thoroughly browned and somewhat crisp on the edges. This will give the mushroom layer the best flavor and texture.
- Thaw puff pastry: Don’t forget to thaw your puff pastry dough before beginning this recipe. Thaw it overnight in the fridge or if you forget, it will take about 30 minutes at room temperature.
- Keep it cool: Keep the puff pastry refrigerated until ready to use. The chilled pastry creates a flakey result.
- Diagonal cuts: Don’t forget to make the diagonal cuts in the puff pastry. It’s not just for looks but also prevents the pastry from bubbling.
- Make ahead: If you want to get a head start on the Beef Wellington after assembling it and rolling it up to place it in the fridge, you can leave the prepped beef in the fridge for up to 6 hours.
Frequently asked questions
Once it is baked, it’s a good idea to transfer the Beef Wellington to a wire rack to rest for 15 minutes to prevent the bottom of the pastry from becoming soggy.
Beef Wellington pairs wonderfully with a holiday spread! Some favorite side dishes are Garlic Butter Mashed Cauliflower, Roasted Brussels Sprouts, and Roasted Garlic Parmesan Green Beans.
I like using a center-cut beef tenderloin, filet mignon, or Chateaubriand. They tend to be ideal for beef wellington as opposed to other cuts like top sirloin.
Beef Wellington is best served fresh! Once the puff pastry has been refrigerated, it won’t be quite as good. However, if you do have leftovers, place them in an airtight container in the fridge for up to 2 days.
If you do have leftovers, place them in an airtight container in the fridge for up to 2 days.
To reheat, place it in a 250ºF oven for about 12 minutes or until warm.
More holiday recipes
- Garlic Beef Tenderloin Roast
- Maple Roasted Turkey Breast
- Easy Thanksgiving Turkey
- Cranberry Roasted Chicken
- Boursin Mashed Potatoes
- Easy Potato Au Gratin
What to serve with beef wellington
I love to serve beef Wellington with lots of roasted veggies when I make it for my family to balance the protein from the meat and the carbs from the puff pastry. Some of my favorite side dishes are:
- Oven-roasted veggies
- Oven Roasted Cauliflower
- Airy fryer green beans
- Garlic Roasted Brocolini
- Roasted Honey Glazed Carrots
Thanks for stopping by. If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Easy Beef Wellington Recipe
Ingredients
Mushroom layer:
- 1.5 pound mixed mushrooms, chopped
- 1 sweet or white onion, coarsely chopped
- 2 tablespoons olive oil
- 3-4 garlic cloves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Kosher salt and pepper, to taste
Tenderloin:
- 2.5 pounds beef tenderloin, fat trimmed, then tied with butcher’s twine at 1-inch intervals
- Kosher salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons dijon mustard
- 1 tablespoon sriracha sauce
Assembly:
- 12 thin slices prosciutto, about ¼ pound
- 14 ounces frozen puff pastry, thawed in the fridge
- 1 large egg, beaten
- 2 teaspoon poppy seeds
Instructions
Mushroom layer:
- Start by making the mushroom layer. Place the 1.5 pound mixed mushrooms (chopped) and coarsely chopped 1 sweet or white onion in a food processor and pulse several times until finely chopped.
- Heat the 2 tablespoons olive oil over medium-high heat in a large skillet and the mushroom-onion mixture, 3-4 garlic cloves (minced), and seasonings (1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and Kosher salt and pepper). Cook, stirring frequently, for 8-10 minutes until most of the liquid is absorbed. Continue to cook over medium heat, stirring often for 6-8 minutes, until the mushrooms brown and there's no liquid left. This step is important because having no liquid means crispy pastry at the end. Taste and adjust the salt to your taste.
Tenderloin:
- To prepare the 2.5 pounds beef tenderloin, pat dry with a paper towel. Trim the excess fat, then tie with butcher's twine 4-5 times around the tenderloin to help keep its shape while cooking.
- Season with Kosher salt and pepper on all sides.
- Heat the 2 tablespoons olive oil in a large skillet and cook the tenderloin for 2 minutes per side (8 in total) until all sides are golden and seared. Remove from heat.
- In a small bowl, combine the 2 tablespoons dijon mustard with 1 tablespoon sriracha sauce. Remove the butcher's tie and rub the seared tenderloin all over with this mixture.
To assemble the beef Wellington:
- Roll a large piece of cling film on your clean working table.
- Lay with the 12 thin slices prosciutto, slightly overlapping each other. You need to form a square as long as the tenderloin. Spread the mushroom mixture over the prosciutto.
- Place the tenderloin on one end of your prosciutto square. Roll it tightly with the help of the cling film.
- Refrigerate for 30 minutes.
- Preheat the oven to 425°F.
- Roll out the 14 ounces frozen puff pastry to create a rectangle 2 inches larger than the length of your prepared tenderloin.
- Remove the tenderloin from the cling film and place it on one end of the pastry rectangle.
- Roll tightly, tucking the ends in. You might want to cut and remove any excess pastry.
- Place the prepared Wellington seam at the bottom of a sheet pan.
- Brush with beaten 1 large egg and make a few light diagonal cuts on the top (don't go all the way through the pastry), 1 inch apart. Sprinkle with 2 teaspoon poppy seeds and flaky salt, if desired.
- Bake for 35-40 minutes, or until the internal temperature reaches 125ºF (for rare).
- Allow it to rest for 15 minutes before slicing.
Notes
- Beef Wellington is best served fresh! Once the puff pastry has been refrigerated, it won’t be quite as good. However, if you do have leftovers, place them in an airtight container in the fridge for up to 2 days.
- To reheat, place it in a 250ºF oven for about 12 minutes or until warm.
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C) – This is the most commonly recommended doneness for Beef Wellington.
- Medium: 140–145°F (60–63°C)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
