Beef Wellington Recipe with Mushrooms and Puff Pastry Recipe

ByTaylor
Jump to Recipe· 4.8 from 10 reviews

If you’ve ever dreamed of mastering a classic British dinner that screams elegance but is totally achievable at home, then get ready to fall in love. This Beef Wellington Recipe with Mushrooms and Puff Pastry Recipe is exactly what you need to elevate your dinner game. The combination of tender, juicy beef wrapped in a savory mushroom duxelles and encased in flaky puff pastry is just divine — and I’m here to share all my secrets so you win every time.

💙

Why This Recipe Works

  • Perfect Balance of Flavors: The umami-rich mushroom duxelles complement the beef’s richness and the salty prosciutto adds a subtle depth.
  • Flaky Puff Pastry Crust: Using high-quality thawed puff pastry guarantees crispiness and a golden finish every time.
  • Simple, Yet Impressive: Though it looks fancy, this recipe breaks down into easy, manageable steps for home cooks.
  • Juicy, Medium-Rare Beef: Searing and careful baking ensure your tenderloin stays juicy and tender inside the crispy pastry.
Beef Wellington, Beef Wellington with Mushrooms, Puff Pastry Beef Wellington, Classic British Beef Wellington, Elegant Beef Dinner - A loaf of golden brown bread with a shiny crust sits in the center of a wooden board, showing five diagonal cuts on top that reveal a lighter dough inside. Coarse salt crystals are sprinkled over the bread and the board, adding texture and sparkle. Near the top left corner of the board, there is a small clear round bowl filled with chopped green chives, providing a fresh contrast in color. The wooden board rests on a white marbled surface, enhancing the warm and natural feel of the scene. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient here plays a crucial role in making your Beef Wellington Recipe with Mushrooms and Puff Pastry Recipe a success. From the juicy center-cut tenderloin to the flavorful mushroom mixture, picking the right components helps you get that perfect blend of texture and taste.

Beef Wellington, Beef Wellington with Mushrooms, Puff Pastry Beef Wellington, Classic British Beef Wellington, Elegant Beef Dinner - Flat lay of a whole center-cut beef tenderloin tied with butcher’s twine, a small mound of kosher salt crystals, a small pile of freshly ground black pepper, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of pale yellow Dijon mustard, a mix of fresh button, cremini, shiitake, and portobello mushrooms roughly chopped, two medium shallots roughly chopped, a few fresh thyme sprigs with bright green leaves, four whole garlic cloves with skins on, a small white ceramic bowl of salted butter, twelve thin slices of pink prosciutto arranged overlapping, a neat pile of white all-purpose flour, a sheet of thawed pale yellow puff pastry, one whole uncracked large brown egg, a small heap of coarse flaky sea salt crystals, and a bunch of fresh finely minced chives with bright green stems—all arranged symmetrically on simple white ceramic dishes and plates—placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Beef tenderloin: The heart of the dish — tender and lean, it cooks evenly and remains juicy when seared and wrapped properly.
  • Kosher salt and black pepper: Essential for seasoning, bringing out the natural flavors of the beef and mushrooms.
  • Olive oil: Helps create a perfect sear on the beef and aids cooking the mushrooms.
  • Dijon mustard: Adds a subtle tang and helps season the seared tenderloin while working as a flavor barrier.
  • Mushrooms (a mix of button, cremini, shiitake, portabello): This blend offers varying textures and deepens the umami taste in the duxelles.
  • Butter: Enriches the mushroom mixture with creaminess and enhances flavor.
  • Shallots, garlic, and thyme: These aromatics infuse the duxelles with subtle herbal notes and sweetness.
  • Prosciutto slices: Wrapping the beef in prosciutto keeps moisture in and adds a salty, savory layer.
  • Puff pastry: The crispy outer layer seals in everything and gives that signature golden crust.
  • Egg wash and flaky sea salt: Egg wash helps the pastry brown beautifully, and flaky salt adds the finishing touch.
  • Fresh chives: A bright garnish that adds a fresh pop of color and flavor to the final plate.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

Honestly, part of the fun with this Beef Wellington Recipe with Mushrooms and Puff Pastry Recipe is making it your own. I like to switch up the mushrooms depending on the season, and sometimes sneak in a bit of fresh rosemary or a splash of sherry for extra flavor.

  • Variation: Once, for a winter version, I added finely chopped chestnuts to the duxelles — it gave a lovely nutty crunch that surprised everyone.
  • Dietary Mods: If you want to lighten it up, try using turkey tenderloin and a puff pastry made with olive oil — you’ll get a similar impression without the heaviness.
  • Spice it Up: When I’m feeling adventurous, I mix a little horseradish into the dijon mustard — it adds a subtle zing that pairs perfectly with the beef.

Step-by-Step: How I Make Beef Wellington Recipe with Mushrooms and Puff Pastry Recipe

Step 1: Searing the Tenderloin to Lock in Juices

First, start by trimming your beef tenderloin, making sure all silverskin and excess fat are removed for even cooking. If your butcher can tie the meat with twine at inch intervals, that’s a huge help. I like tying it myself because it feels like you’re treating the meat with special care — and it helps you get that gorgeous shape. Season generously with kosher salt and black pepper. Now, heat your skillet over high heat until it’s smoking hot, add olive oil, and carefully sear the beef on all sides for about 2 minutes each. Don’t rush here — that crust is what traps in the juices later. After searing, brush the beef with dijon mustard while it’s still warm. This step infuses flavor and adds a subtle tang.

Step 2: Crafting the Flavorful Duxelles

While your beef cools, it’s mushroom time! Using a food processor, pulse half of your mushrooms with shallots, thyme leaves, and garlic until finely chopped but not mushy. Repeat with the rest. I remember the first time I overprocessed — it turned into a paste and lost all texture. Cook this in butter and olive oil over medium-high heat, seasoning well with salt and pepper. Keep stirring until the mushroom liquid evaporates and the mixture browns lightly — this caramelization is key for deep flavor. Let this cool before assembling.

Step 3: Wrapping It Up with Prosciutto and Puff Pastry

Lay out a big piece of plastic wrap and arrange your prosciutto slices in an overlapping square. Spread the cooled duxelles over the prosciutto, then place the tenderloin at one edge. Using the plastic wrap, roll this tightly into a log, tucking in edges neatly. Chill this for 30 minutes to set. When ready, lightly flour your surface and roll out the puff pastry so it can snugly wrap your log. Remove from the fridge, unwrap the plastic, place your beef bundle on the pastry, and wrap it up tightly, sealing with beaten egg. Trim any excess pastry for a sleek look, then transfer to a lined baking sheet. Brush with egg wash, cut small diagonal slashes to vent steam, and sprinkle with flaky salt.

Step 4: Baking to Perfection and Resting

Pop your Beef Wellington in a preheated 425°F oven and bake for around 40 to 45 minutes, or until your meat thermometer reads 120-125°F for medium-rare. This step is crucial if you want that tender, pink center. Once out, let it rest for 10 minutes—yes, patience is a virtue here! Resting locks in the juices and makes slicing a dream without messy juices running out.

💡

Pro Tips for Making Beef Wellington Recipe with Mushrooms and Puff Pastry Recipe

  • Use a Meat Thermometer: I can’t stress this enough to get medium-rare every time without guesswork.
  • Don’t Overprocess Mushrooms: Keep some texture in your duxelles for better bite and flavor release.
  • Chill Before Wrapping: Wrapping tenderloin in prosciutto and duxelles gets much easier and neater when chilled first.
  • Let Pastry Cool Slightly Before Slicing: This helps keep those beautiful, thick slices intact without the pastry flaking off.

How to Serve Beef Wellington Recipe with Mushrooms and Puff Pastry Recipe

Beef Wellington, Beef Wellington with Mushrooms, Puff Pastry Beef Wellington, Classic British Beef Wellington, Elegant Beef Dinner - A Beef Wellington loaf is sliced into three pieces showing layers from outside to inside: a shiny golden-brown flaky pastry crust with light flakes scattered around, a thin green herb layer inside the crust, then a rich brown mushroom mixture, and a thick center of pink juicy beef. The three pieces are placed on a wooden board with some green chopped herbs sprinkled on and near them. In the background, there is a small white bowl filled with chopped green herbs and a folded white cloth with a black grid pattern. The scene rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle fresh minced chives over the slices right before serving—it adds a lovely freshness and color contrast that makes the dish pop. A quick sprinkle of flaky sea salt on the wedges just before plating also brings out the flavors beautifully. Sometimes, a light drizzle of a red wine reduction sauce on the side makes it feel even more gourmet.

Side Dishes

Classic roasted root vegetables, like carrots and parsnips, are my go-to companions. A creamy mashed potato or a buttery green bean almondine are perfect for balancing the richness. If you want to keep it light, a crisp mixed greens salad dressed with lemon vinaigrette pairs beautifully and refreshes the palate.

Creative Ways to Present

For special occasions, I’ve arranged the sliced Beef Wellington on a wooden board with small bowls of horseradish cream and grainy mustard for guests to customize their bites. You can also serve individual mini Wellingtons in puff pastry cups for a stunning appetizer. And when plating, a drizzle of reduction sauce and a few colorful microgreens elevate the presentation instantly.

Make Ahead and Storage

Storing Leftovers

I always wrap leftover slices tightly in plastic wrap and refrigerate. They’ll keep well for up to 3 days. Just keep in mind, the puff pastry may soften a little, so reheating carefully is key to preserving that crunch.

Freezing

Feel free to freeze the wrapped whole tenderloin before baking. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to a month. When you’re ready, thaw overnight in the fridge before baking as usual. I’ve done this for holiday prep, and it makes entertaining way less stressful.

Reheating

Reheat slices gently in a low oven (around 300°F) for about 10-15 minutes with foil loosely tented to keep the pastry from getting too dry. Avoid microwaving to keep that crisp texture intact. If you want to refresh the pastry, a quick blast under the broiler for a minute or two does wonders.

FAQs

  1. Can I use another cut of beef for this Beef Wellington Recipe with Mushrooms and Puff Pastry Recipe?

    While center-cut beef tenderloin is ideal due to its tenderness and size, you can use other cuts such as filet mignon or even a smaller beef roast. Keep in mind, cooking times and texture might vary slightly, so using a meat thermometer helps greatly.

  2. How do I prevent the puff pastry from getting soggy in this recipe?

    To avoid sogginess, it’s essential to cook the mushroom duxelles thoroughly until most moisture evaporates and to chill the prosciutto-wrapped tenderloin before wrapping in pastry. This layering helps seal moisture inside the meat while keeping the pastry crisp.

  3. Can I prepare Beef Wellington in advance?

    Absolutely! As mentioned, you can assemble the tenderloin wrapped in prosciutto and duxelles, then chill or freeze it before baking. This makes it a fantastic make-ahead dish for special occasions or dinner parties.

  4. What’s the best way to slice Beef Wellington for serving?

    Use a sharp serrated knife or a chef’s knife, and slice into thick, even pieces after the meat has rested. This helps keep the pastry intact and ensures each bite has a perfect balance of beef and crust.

Final Thoughts

This Beef Wellington Recipe with Mushrooms and Puff Pastry Recipe has become one of my signature dishes whenever I want to impress friends or celebrate something special. It looks fancy, but trust me, with a bit of prep and patience, you’ll nail it just like I did on my first try. There’s something incredibly satisfying about pulling golden, perfectly cooked Wellington out of the oven—a true crowd-pleaser that tastes as phenomenal as it looks. Give it a go, and I promise you’ll want to make it again and again.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Beef Wellington Recipe with Mushrooms and Puff Pastry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 10 reviews
  • Author: Taylor
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 2 hours
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: British
Print Recipe

Description

Beef Wellington is a classic English dish featuring a center-cut beef tenderloin coated with Dijon mustard, wrapped in a flavorful mushroom duxelles and prosciutto, then encased in puff pastry and baked to golden perfection. This elegant main course is perfect for special occasions and impressive dinners.

Ingredients

Beef Tenderloin

  • 2-3 pounds center-cut beef tenderloin trimmed of silverskin and fat, tied with butcher’s twine at 1-inch intervals
  • Kosher salt and freshly ground black pepper
  • 2 Tablespoons olive oil
  • 2 Tablespoons dijon mustard

Duxelles

  • 1 1/2 pounds mushrooms (button, cremini, shiitake, portabello, or a mix, cleaned and roughly chopped)
  • 2 Tablespoons salted butter
  • 2 Tablespoons olive oil
  • 2 medium shallots, roughly chopped
  • 2 teaspoons fresh thyme leaves (about 6 sprigs)
  • 4 cloves garlic
  • Kosher salt and freshly ground black pepper

Assembly

  • 12 thin slices prosciutto (about ¼ pound)
  • Flour for rolling out puff pastry
  • 14 ounces frozen or homemade puff pastry, thawed
  • 1 large egg, beaten
  • 1/2 teaspoon flaky or coarse sea salt such as Maldon or fleur de sel
  • 1 bunch finely minced chives

Instructions

  1. Prepare the tenderloin: Trim the silverskin and fat from the beef tenderloin and tie it with butcher’s twine at 1-inch intervals. Season generously with kosher salt and freshly ground black pepper, about 1 teaspoon salt per pound.
  2. Sear the beef: Heat a large skillet over high heat until smoking hot and add olive oil. Sear the tenderloin on all sides, including the ends, about 2 minutes per side without moving it to develop a nice crust. Remove from heat and cut off the twine.
  3. Brush with mustard: While the beef is still warm, brush it all over with dijon mustard. Set aside.
  4. Prepare the duxelles: In a food processor, pulse half the mushrooms, shallots, thyme leaves, and garlic until finely chopped, about 10-15 pulses. Repeat with remaining mushrooms and aromatics for an even mixture.
  5. Cook duxelles: In the same skillet, melt butter and olive oil over medium-high heat. Add mushroom mixture, season with salt and pepper, and cook stirring occasionally until moisture evaporates and mushrooms brown, about 12-15 minutes total. Remove from heat and cool.
  6. Assemble prosciutto wrap: Lay out plastic wrap and arrange prosciutto slices overlapping into a square large enough to wrap the tenderloin. Spread cooled duxelles evenly over prosciutto, place tenderloin at one edge, and using the plastic wrap, roll tightly into a log. Tuck in ends and refrigerate for 30 minutes.
  7. Preheat oven and prepare pastry: Preheat oven to 425°F (218°C). On a floured surface, roll out thawed puff pastry into a rectangle large enough to wrap the prosciutto-wrapped tenderloin. If using two sheets, press edges together to seal.
  8. Wrap beef in pastry: Remove tenderloin from plastic wrap and place on puff pastry. Roll tightly, tucking ends under and sealing long edge with beaten egg. Trim excess pastry if needed.
  9. Prepare for baking: Transfer wrapped beef to a baking sheet lined with parchment paper. Brush with remaining beaten egg, cut diagonal slashes every inch along the pastry for steam vents, and sprinkle with flaky sea salt.
  10. Bake and rest: Bake in preheated oven for 40 to 45 minutes, until pastry is golden and internal temperature of tenderloin reaches 120-125°F (49-51°C) for medium-rare. Remove from oven and let rest for 10 minutes before slicing.
  11. Serve: Slice thickly and garnish with finely minced chives and additional flaky sea salt if desired.

Notes

  • Use a digital meat thermometer for accurate internal temperature and perfect doneness.
  • Let the beef rest after baking to allow juices to redistribute for a moist tenderloin.
  • Prosciutto helps keep the duxelles and pastry from getting soggy by acting as a moisture barrier.
  • Use a mix of mushrooms for richer flavor in the duxelles.
  • Make sure the pastry is well chilled before baking for a flaky crust.
  • You can prepare the duxelles and prosciutto assembly a day ahead to save time on serving day.

Nutrition

  • Serving Size: 1 slice (approximate 200g)
  • Calories: 650 kcal
  • Sugar: 3 g
  • Sodium: 700 mg
  • Fat: 45 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 20 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 22 g
  • Fiber: 2 g
  • Protein: 35 g
  • Cholesterol: 130 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star