Beef Wellington with Tenderloin Recipe

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Wrapped in layers of flaky pastry, savory mushrooms, and prosciutto, this beef wellington with tenderloin recipe is your go-to for a show-stopping main course. Perfect for Christmas, New Year’s Eve, or any moment you want to wow your guests, this classic dish pairs luxury ingredients with simple techniques—making it totally doable for home cooks who want to deliver restaurant-style results!

Juicy beef wellington with tenderloin sliced to show a medium rare center and golden pastry, featured as a holiday or special occasion recipe.

Why Beef Wellington with Tenderloin Is So Special

Premium Ingredients: Center-cut beef tenderloin (chateaubriand) ensures fork-tender, melt-in-your-mouth results.
Rich Layers: Earthy mushroom duxelles, salty prosciutto, sharp English mustard, and a buttery puff pastry shell.
Stunning Presentation: A true “wow” moment at the table.
Make-Ahead Friendly: Prep in stages and bake when ready to serve.
Flavor in Every Bite: Each layer brings its own magic, making every mouthful special.

Ingredients & Tips

Mushrooms: Button mushrooms are classic, but you can mix in portabella, chanterelles, or oyster mushrooms for extra depth.
Olive Oil: For sautéing mushrooms and searing the beef.
Beef Tenderloin: Use a 2 lb center-cut piece for even cooking and the best appearance.
Mustard: English mustard gives an authentic sharpness; Dijon is a fine substitute.
Prosciutto: Creates a savory, moisture-sealing blanket around the beef.
Puff Pastry: All-butter brands taste best, but any good-quality frozen puff pastry will do.
Egg Yolks: For that beautiful golden finish.
Sea Salt: A final sprinkle adds a little crunch and visual appeal.

For precise amounts, check the recipe card at the end of the post.

Make sure to thaw your puff pastry in the fridge ahead of time, and bring the beef to room temperature before searing for the juiciest results.

Step-by-Step Instructions

1. Make Mushroom Duxelles:
Finely chop mushrooms, sauté in oil until dry, season, and cool.

Mushrooms and onions cooking in a skillet for a rich duxelles filling, a classic layer in beef wellington with tenderloin.

2. Sear Beef:
Pat beef dry, season, and sear on all sides until browned but rare. Cool, then brush with mustard.

Beef tenderloin coated with cracked pepper and salt, topped with a layer of mustard, ready to be wrapped in pastry for classic beef wellington.

3. Wrap:
Lay out prosciutto on plastic wrap, cover with mushrooms, place beef on top, and roll up tightly. Chill to firm.

Thin slices of prosciutto topped with a layer of finely chopped mushroom duxelles, ready to wrap around beef tenderloin for beef wellington.

Beef wellington wrapped tightly in plastic wrap to chill and set the shape before baking, a key step for perfect results with beef tenderloin.

4. Encase in Pastry:
Roll out puff pastry. Unwrap beef and place on pastry, brush edges with egg wash, roll and seal. Chill again.

Close-up of a pastry brush applying egg wash to puff pastry-wrapped beef tenderloin, an essential step for a crisp and shiny wellington.

5. Bake:
Brush with egg, sprinkle with salt, and bake until golden and desired doneness. Rest before slicing.

A whole beef wellington with tenderloin, perfectly baked to a golden brown crust, resting on parchment paper for a holiday feast.

Pro Tips for Success

Let the beef rest between steps: This keeps juices inside and prevents a soggy pastry.
Roll pastry thinly: For a flakier, crisper crust.
Seal the seams: Use egg wash and gently pinch to keep juices inside.
Use an instant-read thermometer: No guesswork—get the doneness you want.

Beef wellington with several slices cut, displaying tender beef center and layers of mushroom and pastry, garnished with herbs.

Make-Ahead & Storage

Make-Ahead: Assemble your Wellington (up to the final pastry wrap), wrap tightly, and refrigerate up to 24 hours. Bake straight from the fridge (add 5–10 minutes to baking time).
Fridge: Leftovers keep up to 4 days in an airtight container.
Freezer: Slice leftovers, wrap individually, and freeze up to 3 months.
Reheat: Warm slices in a 300°F oven, covered loosely with foil, for 15–20 minutes.

What to Serve with Beef Wellington

Classic Sides: Buttery mashed potatoes, roasted sweet potatoes, glazed carrots, green beans, or a vibrant salad.
Sauce: Red wine jus, beef gravy, or a creamy horseradish sauce.
Wine: Pair with bold reds—Cabernet Sauvignon, Merlot, or Malbec.

A thick slice of beef wellington with tenderloin on a plate with mashed potatoes and green beans, perfect for Christmas dinner or special occasions.

FAQ

Can I use a whole tenderloin?

For best results, use the center-cut (chateaubriand) for even thickness.

Can I substitute the mushrooms?

Duxelles is traditional, but you can use a mix of mushrooms, or even finely chopped sautéed spinach.

How do I keep the pastry from getting soggy?

Make sure the mushroom mixture is dry and wrap tightly with prosciutto. Chill between steps.

What temperature should the beef be?

120°F for rare, 130°F for medium rare (the temperature will rise as it rests).