Beef Wellington is the undisputed king of roasts—a stunning centerpiece of tender beef tenderloin wrapped in savory mushroom duxelles, salty prosciutto, and golden, flaky puff pastry. Made famous by Gordon Ramsay and a staple of holiday tables, it’s the dish that says “celebration.”
While it may look intimidating, Beef Wellington is simply a series of straightforward steps: sear the beef, make the duxelles, wrap in prosciutto and pastry, then bake. With a little patience and attention to detail, you can create this masterpiece at home. Serve it with a rich red wine sauce and watch your guests be amazed.
Instructions
Prepare the Beef
Pat the beef tenderloin completely dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large skillet over high heat. Sear the beef on all sides until deeply browned, about 2 to 3 minutes per side. Remove and let cool. Brush with Dijon mustard if desired.
Make the Mushroom Duxelles
In the same skillet, melt the butter over medium heat. Add the shallots and cook for 2 minutes. Add the mushrooms and garlic.
Cook for 8 to 10 minutes, stirring frequently, until the mushrooms release their liquid and it evaporates completely. Add the white wine and cook until evaporated. Season with salt, pepper, and thyme. Let cool completely.
Wrap the Beef in Prosciutto
Lay a large piece of plastic wrap on a work surface. Arrange the prosciutto slices in an overlapping rectangle large enough to wrap the beef. Spread the cooled mushroom duxelles evenly over the prosciutto.
Place the seared beef in the center. Using the plastic wrap, tightly roll the prosciutto and mushrooms around the beef. Twist the ends to seal tightly. Refrigerate for at least 30 minutes.
Wrap in Puff Pastry
Roll the puff pastry into a rectangle large enough to wrap the beef. Remove the plastic wrap from the beef and place it in the center of the pastry. Brush the edges of the pastry with egg wash.
Fold the pastry over the beef, pressing to seal. Trim excess pastry and crimp the edges. Place seam-side down on a parchment-lined baking sheet. Brush the top with egg wash. Score decorative lines if desired. Refrigerate for another 30 minutes.
Bake the Beef Wellington
Preheat your oven to 400°F (200°C). Remove the Wellington from the refrigerator and brush with another layer of egg wash.
Bake for 35 to 45 minutes, until the pastry is golden brown and the internal temperature of the beef reaches 125°F (52°C) for medium-rare. Let rest for 10 to 15 minutes before slicing.
Make the Red Wine Sauce (Optional)
While the Wellington rests, combine the red wine, beef broth, and shallot in a saucepan. Simmer until reduced by half, about 10 minutes. Whisk in the butter and season with salt and pepper.
Serve
Slice the Beef Wellington into thick rounds. Serve with the red wine sauce.
This Beef Wellington is a labor of love that pays off in every beautiful, delicious slice.
