Beef Wellington Puff Pastry

Beef Wellington is a showstopper that has become my go-to dish for holidays and moments when I want to treat friends and family to something truly special. The perfectly cooked beef tenderloin, savory mushroom duxelles, and golden pastry come together for an unforgettable meal that feels both grand and deeply comforting.

This is the dish I make for my husband’s birthday every year since it always feels like a true event He loves carving it tableside and seeing everyone’s faces light up

Ingredients

• Beef tenderloin: Choose the center cut for best results Trim any silver skin yourself or ask your butcher to do this for maximum tenderness
• Cremini or button mushrooms: Look for firm mushrooms with dry caps Brown mushrooms add more earthiness and flavor than white
• Prosciutto: Use good quality thinly sliced prosciutto It wraps the beef snugly and delivers a perfect salty note
• Puff pastry: Buy all butter frozen puff pastry if possible It bakes up extra flaky and adds wonderful richness
• Dijon mustard: Go for a traditional sharp Dijon It brightens the beef and ties everything together
• Shallot and garlic: Pick fresh shallots with tight skins and garlic that feels heavy and unblemished They make the mushroom duxelles aromatic
• Butter: Use real unsalted butter for sautéing You want that subtle nutty taste in the mushroom layer
• Egg: Beat for the pastry wash Look for fresh eggs with rich colored yolks for the best shine

Step-by-Step Instructions

Prepare the Beef Tenderloin:

Pat the beef dry then season generously with salt and freshly cracked black pepper Sear in hot olive oil until each side is deeply golden about three minutes per side Let it cool on a rack before brushing with Dijon to lock in the juices

Make the Mushroom Duxelles:

Pulse your mushrooms in a food processor until finely chopped Heat butter in a skillet add minced shallot and garlic then sauté until the kitchen fills with their sweetness Stir in mushrooms and cook over medium heat until every bit of moisture is gone and the mixture is dark and paste like Cool completely so it stays put when assembling

Wrap with Prosciutto and Mushrooms:

Tear off a large sheet of cling wrap Layer prosciutto slices in an even rectangle overlapping slightly Spread cooled duxelles over the prosciutto Lay the beef in the center using the cling wrap to roll everything tightly around it Twist the ends and chill this log so it firms up

Encase in Puff Pastry:

Roll your thawed puff pastry on a lightly floured board to a size that fully wraps the beef Remove the beef log from cling wrap and settle it in the middle of the pastry Fold the pastry over trimming as needed then pinch to seal and set the seam side down on parchment paper

Egg Wash and Bake:

Brush the whole pastry with beaten egg for that gorgeous golden finish Use the back of a knife to make gentle marks or a design if you want Bake at four hundred degrees until the pastry is crisp and deep golden about twenty five to thirty minutes Check the beef with a digital thermometer at the thickest spot one hundred twenty five for medium rare

Rest and Serve:

Let the beef Wellington rest at least ten minutes before slicing This keeps the juices in and prevents a soggy pastry base

Bookmark

There is something magical about the way mushroom duxelles elevates everything else It always reminds me of my grandmother who would sneak mushrooms into dishes for extra savoriness We would laugh as kids and yet now I do the exact same thing

Storage Tips

Beef Wellington is best enjoyed fresh out of the oven but you can store leftover slices tightly wrapped in the refrigerator for up to three days Reheat in a low oven until warmed through to help keep the pastry from going soft Avoid the microwave as it makes the crust soggy

Ingredient Substitutions

If you cannot find prosciutto a similar thinly sliced cured ham will work well For the mushrooms try using a mix of wild varieties for an extra punch of umami puff pastry can be made at home but store bought all butter versions save time and still taste spectacular

Serving Suggestions

Slice Beef Wellington thickly and serve with simple sides like roasted carrots buttery mashed potatoes or delicate green beans For sauces a classic red wine reduction or even a creamy horseradish sauce always gets rave reviews at my table

Bookmark

Cultural and Historical Context

This dish has a place of honor in British culinary tradition and was likely inspired by French en croûte techniques It is named for the Duke of Wellington who was celebrated for his victory at Waterloo In our house every time I make it I imagine the history and tradition behind each thoughtful layer

Frequently Asked Questions About Recipes

→ What cut of beef is best for Beef Wellington?

Beef tenderloin is favored for its tenderness and mild flavor, ensuring a juicy and succulent centerpiece.

→ How do you keep the pastry from getting soggy?

A well-cooked mushroom duxelles and prosciutto layer help absorb juices, keeping the puff pastry crisp.

→ Should the beef be cooked before wrapping?

Searing the beef on high heat before assembly adds flavor and helps retain moisture during baking.

→ What side dishes pair well?

Roasted root vegetables, creamy mashed potatoes, green beans, and a rich red wine sauce are classic choices.

→ Can this dish be made ahead of time?

You can assemble and chill the Wellington in advance, then bake just before serving for best texture and flavor.