Beef Wellington

5 from 3 votes

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.

Total Time3

Course: dinner, lunch

Cuisine: American

Keyword: beef, holiday, roast, wellington

Servings:

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.

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