Beef Wellington Puff Pastry Recipe

Ready to make the most impressive dinner of your life? This beef wellington puff pastry recipe brings together juicy, perfectly-cooked beef tenderloin, a savory layer of mushroom duxelles, salty prosciutto, and golden, flaky puff pastry. It’s the ultimate special occasion entrée—restaurant-level, but totally doable in your own kitchen.

You’ll love how the puff pastry turns shatteringly crisp, encasing a rosy pink center of beef, all layered with flavor. Let’s make your next holiday or celebration unforgettable!

Why This Recipe Works

• Showstopper on the Table: Each slice reveals layers of pastry, mushrooms, and perfectly cooked beef.
• All-Butter Puff Pastry: The key to crisp, flaky, buttery results.
• Flavor-Focused Layers: Mushroom duxelles, prosciutto, and a quick sear mean every bite is packed with flavor.
• Make-Ahead Friendly: You can prep and chill the roast hours before baking.

Step-by-Step Instructions

1. Make the Mushroom Duxelles

• In a food processor, pulse mushrooms, shallots, garlic, and thyme until finely chopped (do this in batches if needed).
• Heat butter in a large skillet over medium heat. Add mushroom mixture and ¼ teaspoon salt.
• Cook, stirring, until dry and beginning to brown (10–20 min). Spread onto a plate and chill until completely cold.

2. Prep & Sear the Beef

• Trim tenderloin of any fat or silver skin. If one end is thinner, tuck under for an even roast. Tie with kitchen twine so it holds its shape.
• Pat dry, season all over with 2 teaspoon salt and ½ teaspoon pepper.
• Heat oil in a large skillet over medium-high heat until shimmering. Sear beef on all sides until browned (about 8 min total). Transfer to a plate and chill.

3. Assemble the Wellington Layers

• Lay out overlapping slices of cold prosciutto on a double layer of plastic wrap to create a rectangle a bit longer than your roast.
• Evenly spread chilled mushroom duxelles over prosciutto, leaving a ½-inch border at the top.
• Place beef on the bottom edge, then tightly roll up using the plastic wrap to encase the roast in prosciutto and mushrooms.
• Wrap tightly, twisting ends, and chill at least 30 minutes (up to 8 hours).

4. Wrap in Puff Pastry

• Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment.
• On a lightly floured surface, roll puff pastry into a rectangle at least 6–8 inches wider than your roast.
• Remove beef from wrap, place seam-side down on the bottom edge of the pastry, and roll up tightly. Brush seam and ends with egg wash, seal, and trim any excess. Place seam-side down on the baking sheet. Brush all over with egg wash.

5. Bake

• Bake for 40–50 minutes, until pastry is golden and beef registers 105°F for medium-rare (temp will rise as it rests).
• Tent with foil if pastry browns too quickly.
• Let rest 20 minutes on the baking sheet.

6. Serve

• Carefully transfer to a cutting board and slice with a serrated knife. Sprinkle with flaky salt if desired.
• Serve with your favorite sauce and classic sides.

Ingredient Swaps & Shortcuts

• Puff pastry: All-butter tastes best, but standard works in a pinch.
• Prosciutto: Can’t find it? Try thinly sliced Serrano ham.
• Beef tenderloin: No sub here—it’s the classic for a reason.
• Shallots: A small onion will do if you’re out.
• Mushrooms: Button mushrooms are fine, but cremini give more flavor.

Pro Tips for Success

• Keep everything cold: Puff pastry and prosciutto are much easier to work with when cold.
• Dry out the duxelles: The drier the mushrooms, the crisper your pastry will be.
• Don’t overbake: Pull at 105°F for medium-rare; the temp rises as it rests.
• Customize: Add a smear of Dijon mustard over the beef before assembling for an extra flavor punch.

Make-Ahead & Storage

• Make Ahead: Assemble through wrapping in pastry and chill up to 8 hours before baking.
• Leftovers: Store slices in an airtight container in the fridge up to 4 days. Reheat in a 350°F oven to keep pastry crisp.

Emotional Storytime: My First Beef Wellington Fiasco (and Why Yours Will Be Better!)

The first time I made beef Wellington, I was pretty sure I’d invented a new food group called “beef surprise” (spoiler: the surprise was that the pastry slid right off). Turns out, I skipped chilling after the mushroom layer—oops! Learn from my misstep: chill is your friend, and so is a little patience. Now, every time I serve this, it’s pure joy—the table goes quiet, eyes get wide, and it’s just a whole moment. You’ll get that feeling too, promise.

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