Name: Easy Beef Wellington
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Ingredients: 2 lb beef tenderloin (center-cut); 2 tbsp olive oil; 2 tbsp Dijon mustard; 8 oz mushrooms (finely chopped); 6-8 slices prosciutto; 1 sheet puff pastry; 1 egg (for egg wash)

Jump to Recipe Print Recipe

If you’ve ever dreamed of serving a restaurant-worthy centerpiece at home, this Easy Beef Wellington recipe is exactly what you need. Traditionally known as a luxurious and slightly intimidating dish, Beef Wellington combines tender beef tenderloin, savory mushroom duxelles, delicate prosciutto, and buttery puff pastry into one show-stopping creation. But don’t worry — this simplified method makes it approachable, even for confident home cooks trying it for the first time.

Often associated with refined British cuisine and famously popularized by celebrity chefs like Gordon Ramsay, Beef Wellington has roots in classic European culinary traditions. Some culinary historians link the dish to Arthur Wellesley, the Duke of Wellington, though its exact origin story remains debated. Regardless of its history, one thing is certain: this dish never fails to impress.

Whether you’re preparing a holiday beef dinner recipe, planning a romantic meal, or simply elevating your Sunday supper, this homemade Beef Wellington delivers rich flavor and stunning presentation every time.

What Is Beef Wellington?

Beef Wellington is a classic beef wellington made by wrapping a beef tenderloin in mushroom duxelles (finely chopped mushrooms cooked down with herbs), layering it with prosciutto, brushing it with Dijon mustard, and encasing everything in puff pastry before baking.

When sliced, the result reveals:

A perfectly pink, juicy center
A savory mushroom layer
A salty, delicate prosciutto wrap
A golden, flaky puff pastry crust

It’s elegance in every bite.

Why You’ll Love This Easy Beef Wellington Recipe

✔ Simplified step-by-step instructions
✔ No complicated techniques required
✔ Ideal for holidays and celebrations
✔ Rich, buttery, and deeply savory
✔ Impressive presentation with minimal stress

This beef wellington with puff pastry balances flavor, texture, and visual appeal beautifully.

Ingredients

2 lb beef tenderloin (center-cut)
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons Dijon mustard
8 oz mushrooms (cremini or button), finely chopped
2 cloves garlic, minced
1 small shallot, finely diced
2 tablespoons unsalted butter
6–8 slices prosciutto
1 sheet puff pastry (thawed if frozen)
1 egg (for egg wash)
Fresh thyme leaves (optional)

Instructions

1. Prepare the Beef

Pat the beef tenderloin dry with paper towels. Season generously with salt and pepper on all sides.

Heat olive oil in a large skillet over high heat. Sear the beef on all sides until deeply browned, about 2–3 minutes per side. Remove from heat and let cool slightly. Brush the entire surface with Dijon mustard while still warm. Set aside to cool completely.

2. Make the Mushroom Duxelles

In the same skillet, melt butter over medium heat. Add shallots and garlic, sautéing until fragrant.

Add finely chopped mushrooms and cook until all moisture evaporates — this is crucial. The mixture should be dry and paste-like. Season with salt, pepper, and fresh thyme if using. Cool completely.

3. Wrap with Prosciutto

Lay plastic wrap on your countertop. Arrange prosciutto slices slightly overlapping to form a rectangle large enough to wrap around the beef.

Spread the mushroom mixture evenly over the prosciutto layer.

Place the cooled beef tenderloin in the center and, using the plastic wrap, tightly roll everything into a log. Twist the ends of the plastic wrap to secure. Refrigerate for 20–30 minutes to help it hold its shape.

4. Wrap in Puff Pastry

Preheat oven to 400°F (200°C).

Roll out the puff pastry on a lightly floured surface. Remove plastic wrap from the beef log and place it in the center of the pastry.

Wrap tightly, sealing edges with beaten egg wash. Trim excess pastry if needed. Place seam-side down on a lined baking sheet.

Brush the entire surface with egg wash. Score lightly with a knife for decoration.

5. Bake to Perfection

Bake for 35–40 minutes, or until pastry is golden brown and internal temperature reaches:

125°F (52°C) for rare
130–135°F (54–57°C) for medium-rare
140°F (60°C) for medium

Let rest 10–15 minutes before slicing.

Pro Tips for Perfect Homemade Beef Wellington

1. Dry Mushrooms Thoroughly

Excess moisture can make the pastry soggy. Cook mushrooms until completely dry.

2. Chill Between Steps

Refrigerating after wrapping helps maintain structure.

3. Use a Meat Thermometer

Precision ensures tender, juicy beef.

4. Rest Before Slicing

Resting redistributes juices and keeps slices neat.

Variations to Try

Individual Beef Wellingtons

Cut the tenderloin into medallions and prepare mini versions for elegant plating.

Add Pâté

Spread a thin layer of foie gras or liver pâté before adding mushrooms for deeper flavor.

Spinach Layer

Add sautéed spinach for extra color and nutrients.

Red Wine Sauce

Serve with a simple reduction made from beef stock and red wine for an elevated finish.

Serving Suggestions

This classic beef wellington pairs beautifully with:

Creamy mashed potatoes
Roasted garlic green beans
Honey-glazed carrots
Light arugula salad
Red wine such as Cabernet Sauvignon

For a complete holiday beef dinner recipe experience, finish with a decadent chocolate dessert.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm gently in a 325°F oven to maintain crisp pastry.
Freezing: Not recommended after baking, but can be frozen before baking.

Frequently Asked Questions

Can I make Beef Wellington ahead of time?

Yes. Assemble up to the pastry-wrapping stage and refrigerate for up to 24 hours before baking.

Why is my pastry soggy?

Most likely from wet mushrooms. Always cook them thoroughly.

What cut of beef is best?

Center-cut beef tenderloin provides even thickness and tenderness.

Fun Culinary Context

Though strongly associated with British fine dining, Beef Wellington reflects the French technique of wrapping meat in pastry, similar to “en croûte” preparations. Its popularity surged globally thanks to high-end restaurants and cooking competitions. Today, this easy beef wellington recipe makes that once-exclusive dish accessible to home kitchens everywhere.

Final Thoughts

This easy beef wellington recipe transforms a traditionally complex dish into an achievable masterpiece. Crisp golden pastry, savory mushrooms, and melt-in-your-mouth beef combine for an unforgettable meal.

Perfect for holidays, celebrations, or whenever you want to impress — this homemade Beef Wellington proves that elegance doesn’t have to be complicated.