Beef Wellington
Beef tenderloin with mushroom duxelles and prosciutto in golden puff pastry for a Christmas showpiece.
Updated: Oct 7, 2026
Why you'll like it
- Ready in about 2 hr 30 min.
- Serves 6 — easy to halve or double.
- Hard level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Beef Wellington recipe takes 2 hr 30 min and makes 6 servings. Beef Wellington wraps a seared tenderloin center in mushroom duxelles, prosciutto, and puff pastry for a crisp golden shell around rosy beef.
Helpful guides
Instructions
Pat the tenderloin dry and season all over with salt and pepper. Sear in smoking-hot olive oil for 2 minutes per side until browned everywhere, including ends. Searing now means less oven time later, protecting the rosy center.
Brush with Dijon while warm and chill 20 minutes.
Cook the mushrooms with garlic and thyme over medium-high heat for 10 to 12 minutes until all liquid evaporates and the mix looks like dry paste. Wet duxelles steams the pastry soggy, so keep cooking past the watery stage. Season, then cool completely.
Lay plastic wrap out, overlap prosciutto into a rectangle, and spread the cooled duxelles evenly over it. Set the chilled tenderloin on top and roll tight with the wrap, twisting ends like a sausage. Chill 20 minutes so the layers bond and hold shape.
Roll the pastry on a floured surface to wrap the log with a 1-inch overlap, sealing with egg wash. Wrap tight without air pockets, trim excess, and chill 20 minutes more. Cold pastry entering a hot oven puffs highest and stays crisp.
Heat the oven to 400 degrees F with a sheet pan inside. Brush the log with egg wash, score lightly without cutting through, and bake on the hot pan 35 to 40 minutes until deep golden and the center reads 125 to 130 degrees F for medium-rare.
Rest 15 minutes so juices settle and the center finishes gently. Slice with a sharp serrated knife into 1-inch medallions showing the rosy crosscut. Serve promptly with red-wine sauce or horseradish cream.
Troubleshooting — fixes, not repeats
- If the pastry bottom turns soggy, duxelles was wet or the log skipped chilling. Cook mushrooms to dry paste and chill the wrapped log before baking.
- If beef overcooks while pastry browns, the oven ran cool or the fillet was thin. Verify 400 degrees F, use an even center-cut piece, and pull at 125 degrees F.
- If the pastry splits, it was stretched or under-sealed. Roll without pulling, overlap generously, seal with egg wash, and score only the surface.
- If slices fall apart, the log was cut hot. Rest the full 15 minutes and use a gentle sawing motion with a sharp serrated knife.
Make it your way
- For variation, individual Wellingtons use 6-ounce filet portions wrapped the same way, baking 20 to 25 minutes.
- Pate spread thin on the prosciutto adds classic richness.
- Venison loin swaps in with identical timing for game fans.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat uncovered at 350 degrees F for 10 to 12 minutes until warm, accepting some loss of crispness.
Freeze the unbaked wrapped log up to 1 month; bake from thawed after overnight refrigerator thawing with 5 extra minutes.
FAQ
What cut of beef works best?
Center-cut tenderloin of even thickness, about 2 1/2 pounds, cooks uniformly inside pastry. Tapered tail pieces overcook at the thin end. Tie two smaller pieces together for even shape if needed.
Can I assemble ahead?
Yes, up to 1 day ahead through wrapping. Refrigerate the egg-wash-free log tightly wrapped, then brush with egg wash just before baking. Do not freeze the egg-washed log, since wash weeps on thawing.
How do I serve a crowd with different doneness?
Wellington serves medium-rare best. For varied tastes, bake two smaller logs and pull one at 120 degrees F and one at 135 degrees F. End slices always cook more than center cuts for guests wanting medium.