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Beef Wellington

Learn how to make an elegant Beef Wellington with golden puff pastry, tender beef tenderloin and white mushrooms. A dish to impress your guests.
Recipe Beef Wellington
  • Difficulty Difficult
  • Preparation 30 minutes
  • Cooking 1 hour
  • Servings for 4 people

Let yourself be won over by the timeless charm of Beef Wellington, a true gem for anyone who wants to surprise their guests with an elegant meat main course that can steal the show at any table. Refined and spectacular, beef tenderloin with mushrooms and prosciutto, enclosed in a golden case of crisp puff pastry, is made to delight those who love to celebrate important moments with unforgettable flavors. After all, there is no dinner more special than one starring the Beef Wellington recipe, perfect both for the Christmas holidays and for an important occasion, such as an anniversary or a family birthday.

If you are wondering how to cook beef in pastry with flawless results, we will reveal a method where skill meets the simplicity of the ingredients: quality beef tenderloin, carefully wrapped in a velvety layer of prosciutto and sautéed white mushrooms, lifted by the lively note of mustard. Every step will make you feel like a chef for a night, right up to the final touch, when the puff pastry wraps around the meat, sealing in the aromas and juices in a tempting embrace. Follow our Beef Wellington method step by step: the result will be beef in puff pastry with a juicy filling and an intense flavor that will win over even the most refined palates.

This dish is ideal for anyone who wants to serve a refined recipe for a special dinner without giving up practicality: our easy Beef Wellington will give you great satisfaction. And if you’d like to add other memorable main courses to your menu, we suggest trying the Tournedos, the Orange Roast, the Braised Veal Cheeks with Mushrooms, the Sliced Steak with Gorgonzola Sauce or the traditional German-Style Sauerbraten Beef.

Ingredients for 4 people

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Method

  1. To make the Beef Wellington, combine a little salt and a little pepper in a small bowl, mix them and use them to rub the meat.
  2. Pour a drizzle of oil into a nonstick skillet, add a knob of butter and heat it very well. Add the tenderloin and cook it over low heat on all sides, taking care to turn it only with kitchen tongs.
    Beef Wellington, step 2: the tenderloin searing in a skillet with oil and butter
  3. While the meat cooks, wash the mushrooms thoroughly, making sure to remove any traces of soil. Slice them, put them in a food processor, add a pinch of salt, a sprinkle of pepper and a drizzle of oil, and process until you have a smooth, even paste.
  4. Put the mushroom paste in a nonstick skillet and cook it until it has dried out, remembering to stir it often. When the meat is ready, transfer it to a plate and brush it with the mustard.
    Beef Wellington, step 4: the seared tenderloin brushed with mustard
  5. Lay plastic wrap on the work surface and arrange the slices of prosciutto into a rectangle. Spread the mushroom paste over the prosciutto and place the tenderloin on top.
    Beef Wellington, step 5: the tenderloin on prosciutto spread with mushroom paste
  6. Cover the rest of the tenderloin with more mushroom paste and wrap it completely in the prosciutto. Wrap everything in the plastic wrap and let it rest in the fridge for about 15 minutes.
  7. When the resting time is up, roll out the puff pastry on the work surface and place the meat in the center. Cover it with the pastry and press the edges lightly to seal it well.
    Beef Wellington, step 7: the meat wrapped in puff pastry
  8. Take a baking sheet, line it with parchment paper and place the meat on it with the seam of the puff pastry facing down. Brush with the previously beaten egg yolk and score horizontal cuts into the pastry.
    Beef Wellington, step 8: the pastry brushed with egg yolk and scored on a baking sheet
  9. Bake in a preheated oven at 200 °C (400 °F) for about 30 minutes, or in any case until the pastry turns golden. Once it is ready, take the meat out of the oven and let it rest for a few minutes. Finally, cut it into thick slices and serve the Beef Wellington. Finally, remember to download our App with exclusive content and fewer ads!
    Beef Wellington in a puff pastry crust

Variations and Alternatives

If you like, you can give the beef tenderloin more flavor by deglazing it with red wine while it cooks in the skillet.

If you don’t like puff pastry, you can make Beef Wellington with Pâte Brisée.

If instead you want to make Beef Wellington without mushrooms, you can simply replace them with artichokes or spinach.

Tips

While searing the beef tenderloin in the skillet, we recommend not turning it with a fork, because piercing it will let all the juices in the meat escape.

Storage

Leftover Beef Wellington keeps in the fridge for a few days in an airtight container. If you like, you can also slice it, seal it in bags and freeze it.

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