For an impressive dish for a special occasion, channel your inner Chef Ramsay and make beef Wellington! This is one of my favorite things to make for a fancier meal, perfect for birthdays or anniversaries. It only looks and tastes complicated though. Come see how easy this beef wellington recipe is to make!
Best Beef Wellington Recipe
Don’t be intimidated by beef Wellington. Gordon Ramsay is not going to come into your kitchen and shout at you. Simply follow this recipe for the best beef Wellington recipe ever!
Beef Wellington Ingredients
- Beef tenderloin – This filet should be one pound and should be top tier quality.
- Baby portobello mushrooms – For the mushrooms duxelles.
- Prosciutto – Wraps inside the pastry with the mushroom.
- Coleman’s yellow mustard – To smear on the meat for flavor rather than using a Beef Wellington sauce.
- Puff pastry – We’ll wrap our beef in it for this signature dish.
- Egg yolks – To help our puff pastry brown up just right!
Beef today, gone tomorrow.
Easy Beef Wellington Recipe
Believe it or not, it only takes 20 minutes to have your traditional beef Wellington recipe ready to serve. From there, it bakes slowly in the oven until it becomes a perfectly gorgeous and browned delight with juicy meat in the center.
How do you Make Beef Wellington from Scratch
Whether your making an individual Beef Wellington or a Beef Wellington for a whole family, you’ll start by seasoning the beef with salt and pepper, then sear it on all sides. Once it cools, brush it with the mustard. Meanwhile, you’ll puree mushrooms for the mushroom duxelles, then cook until the moisture is released. On top of plastic wrap, you’ll lay out the prosciutto, smear it with the mushroom duxelles and then put the beef in the middle. You’ll then roll the mushroom and prosciutto over the filet in a tight barrel and refrigerate. After that, you’ll preheat the oven and flour a surface so you can spread the puff pastry out. Remove the plastic and put the wrapped beef in the center of the pastry. Brush with egg yolks, chill, then brush some more on. Score it, then bake it until it’s perfect!
Expert Tips and Tricks for the Perfect Beef Wellington Every Time
- Use the best beef. Beef Wellington is a luxurious and rich main dish. As such, you should go for the best quality beef tenderloin you can find.
- Don’t skip the step of cooking the pureed mushrooms. This draws out the moisture which would ruin your puff pastry.
- Score the top of the pastry. This will allow for proper cooking, not to mention pretty presentation.
- Be patient. You need to chill the whole roll for 20 minutes after assembling with the prosciutto and mushroom duxelles. And another 10 minutes after you wrap it with the pastry!
Is beef Wellington hard to make?
No, it’s not. It only gets that reputation because Chef Ramsay uses it to put budding chefs to the test. If you follow the directions in this individual Beef Wellington recipe, you will see it is much easier than it looks!
How to Cook Beef Wellington
Beef Wellington cooks in the oven. This is so the puff pastry can bake up to that heavenly golden brown and fantastic texture.
What cut of beef is best for beef Wellington?
Beef tenderloin filet is what is used because it is so tender and juicy. This divine cut of beef is one of the most delicious of all!
What is so special about Beef Wellington?
Traditionally, beef Wellington uses foie gras along with the mushroom duxelles. This recipe uses just the mushrooms, but it is still a labor of love. It’s not a dish you’d make for dinner every night, making it a true luxury.
What can I substitute for pate in beef Wellington?
In this recipe, there is no pate used. Don’t worry since the mushroom duxelles will make up for it!
What temperature should beef Wellington be cooked at?
You should cook your beef Wellington at 400F.
How Long to Bake Beef Wellington
You will bake your beef Wellington for 25 to 35 minutes at 400F. It will need time to rest after that.
How do you know when beef Wellington is cooked?
You’ll see the pastry is golden brown and you’ll know. The core temperature can be checked with a meat thermometer. Do so after it rests for 10 minutes and make sure it is 135°F for medium rare or 150°F for medium.
Why is my beef Wellington soggy?
If you find yourself with a soggy beef Wellington, the pastry has been compromised by the mushrooms. Cooking them first is the key!
How do you keep beef Wellington from getting soggy?
You must make sure when cooking your mushroom duxelles that you keep cooking it until all of the liquid has disappeared. Then you won’t get a soggy beef Wellington!
How do I make the bottom of my beef Wellington crispy?
Make sure you score the pastry. This will let proper airflow in and keep your pastry with the right texture.
What goes well with Beef Wellington
Baked potatoes or baked sweet potatoes, a shaved fennel salad with lemon vinaigrette, sauteed asparagus, mashed potatoes, dauphinoise potatoes, garlic roasted potatoes, and baby carrots are all great beef wellington sides that compliment the dish.
How to Store Beef Wellington
Should you have any leftovers, you will want to cut the beef Wellington into slices then arrange them cut-side down in an airtight container.
How Long Does Beef Wellington Last?
Beef Wellington will last up to 4 days in your fridge.
Can You Freeze Beef Wellington?
Yes, you can! It should be good for about 3 months, but due to the pastry, you may want to limit thawing time so it won’t become soggy.
How to Reheat Beef Wellington?
Go slow and low to reheat it. You don’t want the meat to become overcooked and tough. At 250F for about 10 to 15 minutes should do it!
Watch How To Make Beef Weellington (Video)
Classic Beef Wellington Recipe
- 1 lb beef tenderloin filet
- 1 tbsp extra virgin olive oil
- 1 lb baby bell mushrooms
- 5 slices prosciutto
- 2 tbsp yellow mustard (Coleman's brand)
- 1 tbsp all-purpose flour (for surface)
- 7 oz puff pastry (defrosted in refrigerator)
- 3 egg yolks (beaten)
- Generously season the beef filet with salt and pepper on all sides. Heat a tablespoon of olive oil in a large pan on high heat Sear the filet on all sides until well browned. Allow the fillet to cool. Once cooled, brush all sides with Coleman’s yellow mustard and set aside.
- Then, make the mushroom duxelles. Puree the mushrooms in a food processor. Then cook the mixture in a sauté pan, allowing all moisture to be released. Once all of the moisture has boiled off, set the pan aside to cool.
- Next, roll out a large piece of plastic wrap. Lay out the slices of prosciutto and spread the mushroom duxelles on top. Place the beef fillet in the middle, rolling the mushroom and prosciutto over the fillet. Use the plastic wrap to roll into a tight barrel shape and refrigerate for 20 minutes.
- Meanwhile, preheat the oven to 400F. While the oven is preheating, lightly flour your surface and roll out a sheet of puff pastry to a size that will wrap around the fillet. Unwrap the filet from the plastic and place in the middle of the puff pastry. Brush the edges of the pastry with the beaten egg yolks. Fold the pastry around the fillet, cutting off any excess pastry. Brush with beaten egg yolks and chill for 10 minutes. Place the fillet on a baking pan, brush again with beaten eggs. Score the top of the pastry without going all the way through and sprinkle with coarse sea salt. Bake at 400F for 25-35 minutes or until medium rare. Allow to rest for 10 minute before slicing and serving.
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