beef fillet, and rich mushroom duxelles, this iconic dish is as visually stunning as it is indulgent. Whether you’re preparing a holiday feast, a dinner party, or a special occasion, Beef Wellington delivers an unforgettable centerpiece that will impress any guest.

Despite its reputation as a “fancy” dish, with the right guidance and preparation, Beef Wellington is achievable at home. This recipe breaks it down into approachable steps while maintaining the luxurious flavors that make it a classic.

🥩 What Makes Beef Wellington Special

The magic of Beef Wellington lies in its layers:

Prime Beef Fillet – tender, juicy, and perfectly seared.

Mushroom Duxelles – finely chopped mushrooms cooked with shallots, garlic, and herbs until rich and earthy.
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ham
Puff pastry
beef tenderloin
Garlic
Beef Fillet
beef fillet
CAKE
Pastry
Prosciutto
Beef
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CAKE
pastry
Beef
Prosciutto
beef tenderloin
beef
ham
Beef Fillet
buttery

Prosciutto or Parma Ham – wraps around the duxelles for added flavor and moisture retention.

Golden Puff Pastry – crisp, flaky, and beautifully caramelized.

Every bite offers a combination of textures and flavors: savory, tender, buttery, and utterly indulgent.

🛒 Ingredients
For the Beef

1–1.5 lb (450–700 g) center-cut beef tenderloin

Salt and black pepper, to taste

2 tablespoons olive oil

1–2 tablespoons Dijon mustard

For the Mushroom Duxelles

10 oz (300 g) mushrooms, finely chopped

1 small shallot, minced

2 cloves garlic, minced

2 tablespoons butter or olive oil

1 teaspoon fresh thyme leaves

Salt and pepper, to taste

Other Layers

6–8 slices prosciutto or Parma ham

1 sheet puff pastry (thawed if frozen)

1 egg, beaten (for egg wash)

👩‍🍳 How to Make Beef Wellington

1. Prepare the Beef

Season the fillet with salt and pepper.
Heat olive oil in a skillet over high heat and sear the beef on all sides until browned but not cooked through.
Brush with Dijon mustard and let cool.

2. Make the Mushroom Duxelles

In the same skillet, sauté shallots and garlic in butter.
Add finely chopped mushrooms and thyme.
Cook over medium heat until most moisture evaporates and the mixture is rich and paste-like. Season to taste and let cool.

3. Assemble the Wellington

Lay out prosciutto slices on plastic wrap in a rectangle.

Spread mushroom duxelles over the prosciutto.

Place the beef fillet on top and wrap tightly, using the plastic wrap to form a uniform cylinder. Chill briefly to hold its shape.

4. Wrap in Puff Pastry

Roll out puff pastry slightly larger than the beef log.
Place beef in the center, fold pastry over, and seal edges.
Brush with egg wash and score the top lightly for decoration.

5. Bake

Preheat oven to 400°F (200°C).
Place the Wellington on a baking sheet lined with parchment paper.
Bake 25–35 minutes, or until pastry is golden and beef reaches desired doneness (medium-rare is recommended).
Let rest 10 minutes before slicing.

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🍽️ Serving Suggestions

Beef Wellington pairs beautifully with:

Roasted or mashed potatoes

Sautéed green beans or asparagus

Red wine or Madeira sauce

Caramelized root vegetables

A crisp green salad to balance richness

🌟 Why You’ll Love This Recipe

Impressive presentation: Looks like a restaurant-quality dish

Rich layers of flavor: Beef, mushroom, and pastry perfectly harmonized

Customizable: Try different herbs, pâtés, or wine reductions

Perfect for special occasions: Holidays, anniversaries, or celebrations

Achievable at home: With proper prep, anyone can master this classic

Beef Wellington is more than a dish — it’s a statement of elegance, flavor, and celebration. With tender beef, earthy mushroom duxelles, and a buttery, golden crust, it’s a meal that turns any occasion into a memory.