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Homemade Beef Wellington Recipe

This Beef Wellington Recipe is a classic gourmet dish made with tender beef tenderloin, savory mushroom duxelles, prosciutto, and flaky puff pastry. Perfect for holidays or special occasions, it delivers restaurant-quality results with clear, step-by-step preparation.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 6 –8 servings
Course: Dinner
Cuisine: British
Calories: 550
Ingredients Method Notes

Ingredients
  

Beef
  • 2 –3 lb center-cut beef tenderloin trimmed and tied
  • Kosher salt
  • Freshly ground black pepper
Duxelles
  • 1 1/2 lb mushrooms finely chopped
  • 2 tbsp salted butter
  • 2 tbsp olive oil
  • 2 medium shallots chopped
  • 2 tsp fresh thyme leaves
  • 4 cloves garlic minced
  • Kosher salt
  • Freshly ground black pepper
Assembly
  • 12 thin slices prosciutto
  • All-purpose flour for rolling
  • 14 oz puff pastry thawed
  • 1 large egg beaten
  • 1/2 tsp flaky sea salt
  • Fresh chives minced

Method
 

  1. Season beef tenderloin with salt and pepper.
  2. Sear beef on all sides in hot oil until browned.
  3. Cool beef completely.
  4. Pulse mushrooms, shallots, garlic, and thyme until finely chopped.
  5. Cook mushroom mixture in butter and oil until moisture evaporates.
  6. Season duxelles and let cool.
  7. Lay prosciutto on plastic wrap and spread duxelles evenly.
  8. Place beef on prosciutto and roll tightly.
  9. Chill wrapped beef for 30 minutes.
  10. Roll out puff pastry on floured surface.
  11. Wrap beef in pastry and seal edges with egg wash.
  12. Brush pastry with egg wash and score lightly.
  13. Bake at 425°F until golden and internal temperature reaches 120–125°F.
  14. Rest before slicing and garnish with chives.

Notes

Chilling before baking helps the Wellington hold its shape and prevents soggy pastry.