Classic Beef Wellington Recipe

Name: Classic Beef Wellington Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 45 min
Cuisine: British
Ingredients: 1 ounce (2 tablespoons) unsalted butter; 1 medium yellow onion, finely chopped; 5 ounces mushrooms, finely chopped; 2 cloves garlic, minced; 3 tablespoons flat-leaf parsley, finely chopped; Kosher salt & black pepper, to taste; 3 1/2 ounces liver pâté; 1 tablespoon all-purpose flour; 1 pound frozen puff pastry, thawed overnight in fridge; 1 1/2 pounds beef tenderloin, chilled; 1 large egg, lightly beaten

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Looking for a classic beef wellington recipe that’s both impressive and (shockingly) doable? This one is the real deal. It’s got juicy beef tenderloin, a savory mushroom-pâté layer, and that golden, flaky pastry everyone goes wild for. If you’ve ever wanted to feel like royalty at your own dinner table—or just want to show off a bit—this is the recipe to try.

Golden, flaky beef wellington sliced to show tender, pink beef and savory mushroom filling on a plate. This classic beef wellington recipe is perfect for holiday dinners, Christmas celebrations, and elegant entertaining.

Trust me, you’ll get the golden crust, the perfect pink center, and all the “whoa, you made THAT?!” reactions you deserve.

Why This Classic Beef Wellington Recipe Wins Every Time

Impressive, but simple enough for a weeknight
Buttery crust, tender beef, and rich mushroom duxelles—classic flavors, easy steps
Ready-made pastry keeps it approachable
Perfect for holidays, parties, or making any day feel special

Ingredient Tips & Swaps

Beef tenderloin: Center-cut, well-chilled
Puff pastry: All-butter, thawed
Mushrooms: Cremini, button, or a mix
Onion & garlic: For savory flavor
Parsley: For brightness
Liver pâté: Classic touch, but can be skipped or swapped for mushroom pâté
Egg: For golden crust
Butter, flour, salt, pepper: The basics

Smart Swaps:

No pâté? Try a smooth mushroom or olive tapenade for a veggie-forward twist.
Gluten-free? Use your favorite gluten-free puff pastry.
Fresh herbs: Add thyme or tarragon for a different flavor note.

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

Ingredients for classic beef wellington arranged on a marble surface, including beef tenderloin, puff pastry, eggs, fresh herbs, butter, onions, mushrooms, and garlic. Everything you need for an elegant holiday or date night dinner.

Step-By-Step: How to Make a Classic Beef Wellington

1. Prep the Mushroom-Pâté Layer

Sauté onion in butter, add mushrooms, cook until dry. Stir in garlic, parsley, salt, and pepper. Cool, then mix in pâté.

Chopped onions gently sautéed in a skillet until soft and golden. This step is part of the classic beef wellington recipe, adding rich flavor to the festive holiday dish.

A skillet filled with finely chopped mushroom duxelles and fresh herbs, ready to be used in beef wellington. This savory mixture is essential for an elegant holiday dinner recipe.

A skillet filled with cooked mushroom duxelles, a rich and flavorful filling used in classic beef wellington. Step-by-step holiday recipe for making the best wellington at home.

2. Roll Out & Assemble

Roll out puff pastry. Spread mushroom-pâté mixture, add beef in center.

Beef tenderloin placed on a layer of mushroom duxelles spread over puff pastry, showing an important step in assembling classic beef wellington. Great for holiday dinners and entertaining.

3. Wrap It Up

Brush pastry edges with egg, wrap up and seal. Place seam-side down, decorate with pastry scraps if desired. Brush with more egg.

Beef wellington fully wrapped in plain puff pastry, resting on a baking sheet and ready to be decorated and baked. Essential preparation for making a classic beef wellington for special occasions.

Unbaked beef wellington wrapped in puff pastry and decorated with pastry leaves, set on a baking tray and brushed with egg wash. A step showing how to prepare this classic beef wellington for baking, perfect for holiday entertaining.

4. Bake Until Golden & Perfect

Bake at 400°F for 40–45 min, until pastry is golden and beef is 125–135°F for medium-rare. Rest before slicing.

A baked beef wellington with decorative puff pastry leaves, glistening and golden brown. This classic beef wellington recipe makes a festive and elegant centerpiece for holiday meals and family gatherings.

5. Slice, Serve & Enjoy

Slice thickly and serve with sides and sauce if you like.

Sliced classic beef wellington with golden, flaky pastry and tender beef, displayed on a serving plate. This dish is a festive main course for Christmas, New Year’s Eve, or any elegant celebration.

Chef’s Tips for Beef Wellington Success

Chill between steps: Keeps the beef perfectly pink and the pastry crisp.
Don’t skip the pâté: It’s what makes the flavor classic.
Decorate if you want, but don’t stress: The golden crust is beautiful on its own.
Let it rest before slicing: Otherwise, all those delicious juices will run right out.

Sliced classic beef wellington with golden, flaky pastry and perfectly cooked beef, displayed on a plate. The ideal recipe for Christmas dinner, entertaining guests, or creating a show-stopping main course.

Make-Ahead, Storage & Serving

Make ahead: Prep the Wellington up to the baking step and chill, wrapped tightly, for up to a day.
Store leftovers: Wrap slices tightly and refrigerate for up to 2 days. Reheat gently in a 350°F oven.
Best sides: Roasted root veggies, buttery mashed potatoes, and a crisp green salad.

FAQ

1. Do I have to use pâté?

It’s traditional and gives the “classic” flavor, but you can use a vegetarian spread if you like.

2. How do I keep the pastry from getting soggy?

Cool the mushroom-pâté mix completely before assembling and make sure the beef is chilled.

3. What temperature is best for the beef?

125–135°F for medium-rare; let it rest before slicing.

4. Can I freeze Beef Wellington before baking?

Yes! Freeze after assembling (before egg wash). Defrost overnight in the fridge before baking.