Beef Wellington: The Ultimate Holiday Showstopper

Beef Wellington is one of the most prestigious holiday roasts you can make. This dish is iconic for a reason—seared center-cut beef tenderloin, wrapped in layers of puff pastry, crepes, prosciutto, and mushroom duxelle, baked to golden perfection. It’s luxurious, it’s challenging, and it’s guaranteed to impress.

Last year, I took a leap and made Beef Wellington for the first time.

The result? Absolute magic! Sharing the process on social media not only garnered millions of views, but it also earned the ultimate seal of approval: a comment from Gordon Ramsay himself. Yes, Chef Ramsay recognized my take on this 100-year-old classic! (Check out his comment below!)

This year, I’m back to guide you through every step so you can bring this show-stopping centerpiece to your own holiday table. Ready to take on the challenge and wow your guests? Let’s do this!

Why Is Beef Wellington So Special?

🏆 The Challenge: Achieving a perfectly cooked beef interior and golden, flaky exterior is no small feat. But once mastered, it’s pure magic.

🍄 Layers of Flavor: The mushroom duxelle, prosciutto, and crepes all contribute to the beef’s rich, savory perfection.

🌟 Visual Drama: The intricate lattice design and golden crust make this the centerpiece of any holiday spread.

Ingredients for Beef Wellington

For the Beef:

• 2–3 lbs center-cut filet mignon (about 0.5 lbs per person)
• 2 tbsp Dijon mustard
• Neutral oil (for searing)
• Salt & pepper (to taste)
• 2 sheets puff pastry
• 2 oz thinly sliced prosciutto
• 1 egg, beaten (for egg wash)
• Flaky salt (for garnish)

For the Mushroom Duxelle:

• 8 oz white mushrooms, finely minced
• 1 shallot, finely minced
• 2 cloves garlic, finely minced
• 1 tsp fresh thyme leaves
• Salt & pepper (to taste)
• 1 tbsp Marsala wine, scotch, bourbon, or beef stock (for deglazing)

For the Crepes:

• 1 egg
• ½ cup milk
• ⅓ cup flour
• 2 tbsp chives, chopped
• Salt (to taste)

How to Make Beef Wellington

Step 1: Prepare the Beef

1. Bring the beef to room temperature, then season all sides with salt and pepper.
2. Heat a pan over medium-high with a touch of oil and sear the beef until golden on all sides, including the ends.
3. Brush the seared beef with Dijon mustard and chill in the fridge to cool.

Step 2: Make the Mushroom Duxelle

1. Sauté minced shallot and garlic in oil over medium heat for 1 minute.
2. Add mushrooms, thyme, and a pinch of salt. Cook until moisture evaporates.
3. Deglaze the pan with your choice of liquid and cook until dry. Let the mixture cool.

Step 3: Make the Crepes

1. Whisk together the egg, milk, flour, chives, and salt.
2. Heat a nonstick pan over medium heat and spray lightly with oil.
3. Add about ¼ cup of batter, swirling to coat the pan evenly. Cook 1–2 minutes on each side. Repeat for 3 crepes.

Step 4: Assemble the Wellington

1. Lay a sheet of plastic wrap on your work surface. Arrange the crepes so they overlap slightly.
2. Layer prosciutto over the crepes and spread an even layer of mushroom duxelle.
3. Place the beef at one end and use the plastic wrap to roll it tightly. Chill for 10–15 minutes.

Step 5: Wrap in Puff Pastry

1. Roll out the puff pastry and brush with egg wash.
2. Place the crepe-wrapped beef in the center and fold the pastry over, sealing the edges.
3. Optional: Add a second puff pastry layer with a decorative lattice.

Step 6: Bake

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Brush the pastry with egg wash and sprinkle with flaky salt.
3. Bake for 25–35 minutes, until the internal temperature reaches 130°F (55°C) for medium rare.

Step 7: Rest and Serve

• Let the Wellington rest for 10 minutes before slicing into thick, gorgeous pieces.

Tips for Perfect Beef Wellington

🔪 Use a Probe Thermometer: Keep an eye on the internal temperature to avoid overcooking.

🍄 Dry the Duxelle: Moisture is the enemy of crisp puff pastry—make sure your mushroom mixture is dry.

🥶 Chill Between Steps: Cooling helps maintain structure and makes wrapping easier.

Beef Wellington

Beef Wellington is one of the most prestigious holiday roasts you can make. This dish is iconic for a reason—seared center-cut beef tenderloin, wrapped in layers of puff pastry, crepes, prosciutto, and mushroom duxelle, baked to golden perfection. It’s luxurious, it’s challenging, and it’s guaranteed to impress.

Print Recipe Pin Recipe

Total Time 3 hours hrs

Course dinner, lunch

Cuisine American

Servings 6

Ingredients

  

Ingredients for Beef Wellington

• For the Beef:
• 2 –3 lbs center-cut filet mignon about 0.5 lbs per person
• 2 tbsp Dijon mustard
• Neutral oil for searing
• Salt & pepper to taste
• 2 sheets puff pastry
• 2 oz thinly sliced prosciutto
• 1 egg beaten (for egg wash)
• Flaky salt for garnish

For the Mushroom Duxelle:

• 8 oz white mushrooms finely minced
• 1 shallot finely minced
• 2 cloves garlic finely minced
• 1 tsp fresh thyme leaves
• Salt & pepper to taste
• 1 tbsp Marsala wine scotch, bourbon, or beef stock (for deglazing)

For the Crepes:

• 1 egg
• ½ cup milk
• ⅓ cup flour
• 2 tbsp chives chopped
• Salt to taste

Instructions

 

Prepare the Beef

• Bring the beef to room temperature, then season all sides with salt and pepper.
• Heat a pan over medium-high with a touch of oil and sear the beef until golden on all sides, including the ends.
• Brush the seared beef with Dijon mustard and chill in the fridge to cool.

Make the Mushroom Duxelle

• Sauté minced shallot and garlic in oil over medium heat for 1 minute.
• Add mushrooms, thyme, and a pinch of salt. Cook until moisture evaporates.
• Deglaze the pan with your choice of liquid and cook until dry. Let the mixture cool.

Make the Crepes

• Whisk together the egg, milk, flour, chives, and salt.
• Heat a nonstick pan over medium heat and spray lightly with oil.
• Add about ¼ cup of batter, swirling to coat the pan evenly. Cook 1–2 minutes on each side. Repeat for 3 crepes.

Assemble the Wellington

• Lay a sheet of plastic wrap on your work surface. Arrange the crepes so they overlap slightly.
• Layer prosciutto over the crepes and spread an even layer of mushroom duxelle.
• Place the beef at one end and use the plastic wrap to roll it tightly. Chill for 10–15 minutes.

Wrap in Puff Pastry

• Roll out the puff pastry and brush with egg wash.
• Place the crepe-wrapped beef in the center and fold the pastry over, sealing the edges.
• Optional: Add a second puff pastry layer with a decorative lattice.

Bake

• Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Brush the pastry with egg wash and sprinkle with flaky salt.
• Bake for 25–35 minutes, until the internal temperature reaches 130°F (55°C) for medium rare.

Rest and Serve

• Let the Wellington rest for 10 minutes before slicing into thick, gorgeous pieces.

Keyword beef, holiday, roast, wellington

Tag Me and Share Your Creation!

Did you make this Beef Wellington? I’d love to see it! Tag me in your posts and stories @flavorsbyalessandra on Instagram. And don’t forget to check out my original video, where Gordon Ramsay himself chimed in with his approval!