Juicy, tender, and showstopper BEEF WELLINGTON wrapped in prosciutto slices, mushroom duxelles, and a flaky crust then served with a wine-infused sauce. Serving this dish at your next gathering will get you rave reviews from everyone!

Happy December, everyone!

Well, a few years ago, my brother flew all the way to London to celebrate Christmas. His colleague’s parents served them this wonderful dish during the holidays and left him in awe. When he went back, he asked me if I can make one for our family. 

I remembered how challenging it was the first time I tried to make this Beef Wellington. But of course, who can say no to a family request, right? So, I tried to re-create it in a much simpler way, keeping almost the same ingredients, and still a delicious result!  

What is Beef Wellington?

Up to now, the origin of this dish is still unknown. I’ve heard (and read) rumors that it has a connection with the 1st Duke of Wellington, Arthur Wellesley. But since it’s a rumor, I’m not sure. 

Traditionally, a Beef Wellington is made by wrapping beef tenderloin in layers of pâté, a finely chopped mushroom mixture called duxelles, Parma ham, and puff pastry, then baked until golden. This fancy dinner can be wrapped, baked, then sliced for serving. Or it can also be sliced into portions, wrapped, and baked. 

What Cut of Meat is Best for Beef Wellington?

Choosing a cut of meat is very important for this dish. Good thing, marbling in the beef cut (which makes the beef so expensive) is not required in making this scrumptious dish, but we need to use one of the most tender cuts of beef – the tenderloin!  

The cut is so lean and juicy with a melt-in-your-mouth taste. However, this is not the most flavorful so, it must be well seasoned. That’s why we have to sear it – browning the meat really does so much flavor! 

Beef Wellington Recipe Ingredients

Ingredients used to make my version of this Beef Wellington dish are divided into three groups: the duxelles, the beef, and the sauce. 

For the duxelles: 

• Mushrooms  
• Onion  
• Garlic 
• Thyme 
• Olive oil 
• Salt  
• Pepper 

For the beef: 

• Beef Tenderloin
• Prosciutto 
• Thyme 
• Dijon mustard 
• Puff pastry 
• Flour for rolling out the puff pastry
• Egg 
• Salt 
• Pepper 

For Beef Wellington sauce: 

• Butter or Olive oil 
• Onion 
• Garlic 
• Thyme 
• Wine  
• Beef stock  
• Heavy cream 
• Dijon mustard (the grainy one) 
• Salt 
• Pepper 

Important Tips in Making This

Beef Wellington may look a bit tricky, so I listed some helpful tips and tricks so you can fearlessly make it, and trust me, once you’ve tried and mastered it, this will be your go-to dish to impress your guests!  

• The soggy pastry is often caused by the liquid released by mushrooms that seep out. Prevent this by cooking the mushrooms until they’re a bit dry (but not too dry). 
• Tightly (and carefully) wrap the beef. Wrapping it tightly (avoid leaving holes or gaps) wouldn’t only result in a better shape, but also helps in even cooking. 
• Wrap the beef thinly with a pastry puff to prevent the meat from being overcooked.  
• Ensure that your Beef Wellington is perfectly cooked by keeping a food thermometer handy. When the beef reaches the temperature of 125 degrees F, it’s ready. 

Storage and Make-Ahead Instructions

Having too much food to prepare for the celebration or dinner? Make your Beef Wellington ahead to save time!

Follow the cooking instructions until the beef is pastry-wrapped, then wrap it with a plastic wrap and store it in the fridge for a day ahead.

However, if you made too much or you’re planning to make more for easy lunch or dinner meal, go and cut it up into individual slices to help preserve the surroundings of each piece, then store it in the fridge for up to 4 days. 

If you made way too much, try freezing it. All you need to do is to slice the beef wellington and wrap each piece individually with a plastic wrap or wrap it whole if you prefer. Put it in an airtight container or heavy-duty freezer bag, label the bag with the date it was prepared, seal, and store in the freezer for up to 3 months! 

How to Reheat Beef Wellington

Our goal when we reheat this delicious meal is just warming it, and not cooking it again. Frozen beef wellington can be reheated by popping it straight into the oven (thawing may result in a soggy pastry). 

Frozen beef wellington should be reheated at 400 degrees F for 15 minutes, or place on the microwave on low power for 40 to 60 seconds, then place it in the oven at 250 degrees F for 12 to 15 minutes. 

If it is not frozen, start the process at 250 degrees F for 12 to 15 minutes or until it’s heated through.  Serve and enjoy!

What to Serve with Beef Wellington?

Beef Wellington is better on its own, but it’s much better to serve a complex dish with a simple side dish (that won’t take the spotlight off of it). Here are some of my suggestions: 

• Roast Garlic Mashed Potatoes 
• Sauteed Brussel Sprouts
• Duchess Potatoes 
• Roasted Fingerling Potatoes 

More Holiday Main Dishes to Choose From

Make your holidays more special with these dishes to share with! 

• Smoked Turkey 
• Eye of Round Roast 
• Blackened Spatchcock Chicken
• Brown Sugar Glazed Ham

How to Make Beef Wellington

Duxelles      

Place mushrooms, onions, garlic, and thyme in a food processor and pulse until finely chopped. Heat up a large saucepan, over medium heat, then add butter or olive oil to a large sauté pan. Remove mushroom from the processor and add to the saucepan. Sauté for about 15-20 minutes or until most of the liquid has evaporated.  It is key that you remove as much moisture as possible, so the bottom of the pastry doesn’t get too soggy. Season with salt and pepper and set aside to cool.

For the Beef

If the tenderloin is uneven, tuck the smaller or narrow end of the tenderloin under itself. You want the tenderloin to be even in thickness, so it bakes evenly. Using kitchen twine, tie the tenderloin into a log, about 6 places. So, it keeps its shape, while searing. Then generously season the beef tenderloin with salt and pepper on all sides. Heat oil over high heat in a large oven-safe skillet. Once the oil is hot, place the tenderloin in the pan. Turn the heat down to medium-high and cook for 2 minutes per side or until well-seared. Transfer to a plate, and let it cool slightly. Remove any twine from the beef. Brush the seared tenderloin with Dijon mustard all over it (although this is optional).

Layout a long plastic wrap on the board or work surface. It should be about 15×15 inches.  Carefully place the prosciutto slices on top of the plastic wrap arranging them in an even layer and overlapping the pieces slightly, it should be large enough to cover the entire tenderloin.

Using a spatula spread mushroom mixture evenly on top of the prosciutto. Using the plastic wrap, roll the tenderloin up and roll up the sides, if necessary, to completely enclose the beef, so everything stays together and the beef tenderloin retains a rectangular shape. Place in the fridge for 30 minutes to keep its shape. Preheat oven to 425 degrees F.

Flour the board or clean surface. Then roll out your puff pastry into a rectangle shape. Measure and ensure that the pastry is long enough to go all the way around your beef. You may have to seal two sheets together to make it longer, especially if using frozen puff pastry.   Remove the beef from the fridge and carefully cut out the plastic cling off the beef. Transfer the beef to the middle of the puff pastry. Slowly wrap the beef in the puff pastry, cut off any extra pastry ends. Reserve for decorations, if desired. Cut decorative leaves with pastry. Arrange in a decorative way on the wrapped beef tenderloin. Let it chill for about 10-15 minutes.   Brush the top and sides of the pastry with egg wash then slit the top of the wrapped beef with a knife to create vents for the steam to be released. Place on a baking sheet.

Bake for about 30 to 40 minutes until the pastry is golden brown, if beef is browning too fast tent with a foil. Cooking times would vary, depending on beef thickness and preference. It is best to use an instant-read thermometer – you want to aim for 125-130°F degrees for medium-rare.  When the beef has reached its desired doneness, remove from the oven and let it rest for 10-15 minutes before slicing. If you leave it out for too long without slicing, it might result in a soggy mess. Enjoy!

Beef Wellington Sauce  

Heat up a small pan with butter or oil. Then add onions, garlic, bay leaf, and thyme; sauté for 1 to 2 minutes. Pour in the wine and stock and continue cooking until sauce has reduced by about half.  Remove from the heat and strain. Put the liquid mixture back to the pan and then add heavy cream and mustard. Cook for a few minutes until sauce thickens. Salt and pepper to taste.  Serve with beef wellington.

 

Watch How to Make It