

Beef Wellington

So, you've decided to make Beef Wellington. Congratulations! You are about to make your dinner guests extremely happy. While the origins of this famous dish are unknown, we do know it's a holiday showstopper that is not for the faint of heart. Below, we break down all the elements of a classic Beef Wellington from the inside out, so you can fearlessly continue to make the best Wellington you can. We believe in you!

The Meat

We're starting with one of the most tender cuts of beef ever—the tenderloin! Beef tenderloin is super delicious, but without bones or much marbling, it's not the most flavorful cut of beef in the world. That is why we season liberally. (Read: about 1 teaspoon kosher salt per pound.) That is also why we sear the meat before anything else. Browning the meat on all sides, including the ends, does SO MUCH for the flavor of the Wellington as a whole.

The Mustard

To add another layer of complexity to the finished product, brush the seared tenderloin with mustard. Feel free to use your favorite type—we love a variety with some heat like dijon or spicy brown mustard. 

The Mushrooms

AKA the duxelle, this mixture of mushrooms, shallots, and thyme is SUPER savory. As if beef tenderloin wasn't bringing enough umami, this mixture takes it to the next level. Word to the wise: don't try to speed up the cooking process on this one, you realllllly want to cook out as much of the moisture as possible. If you don't, the mushrooms will continue to lose moisture when you're baking the Wellington, which could lead to a soggy bottom.

The Prosciutto

Speaking of soggy bottoms (more specifically, how to avoid them) meet your new bestie: prosciutto! Wrapping your tenderloin in prosciutto is a little extra insurance. It provides a barrier for moisture, and on top of that it adds even more delicious meaty flavor. By shingling a layer of prosciutto onto a layer of plastic wrap, you can easily spread your duxelle in an even layer and wrap your tenderloin evenly. It's a win/win!

The Pastry

Some people like to make their own puff pastry for their Beef Wellington. Those people are crazy. Well, maybe not crazy, but definitely overachievers. We've found that, not only is store bought puff pastry much more convenient, but it's also incredibly delicious. We're particularly fond of this brand, and honestly don't think we could make a better version if we tried. If you DO want to attempt making your own, check out this step by step guide from our friends over at the Kitchn.

Advertisement - Continue Reading Below
Yields: 6 servings
Prep Time: 0 hours 15 mins
Total Time: 2 hours 30 mins

(2 lb.) center-cut beef tenderloin, trimmed

kosher salt

Freshly ground black pepper

Olive oil, for greasing

2 tbsp.

Dijon mustard

1 1/2 lb.

mixed mushrooms, roughly chopped


shallot, roughly chopped

Leaves from 1 thyme sprig

2 tbsp.

unsalted butter


thin slices prosciutto

Flour, for dusting

14 oz.

frozen puff pastry, thawed


large egg, beaten

Flaky salt, for sprinkling


Ethan Calabrese

$12.88 (19% off)
Advertisement - Continue Reading Below
More From Recipes