This filet mignon beef Wellington is the ultimate dinner showstopper—tender steak, golden puff pastry, and big “I made THAT” energy. Fancy but doable, perfect for date nights or celebrations, and you don’t need to be a pro chef to pull it off!
What Makes This Filet Mignon Beef Wellington So Good?
- Uses ultra-tender filet mignon for juicy, foolproof results
- Savory mushroom duxelles keep the beef moist and add rich flavor
- Store-bought puff pastry means easy, flaky, golden layers
- Total showstopper—looks impressive, but is simpler than it seems
Ingredient Guide: Tips, Swaps & What Not to Skip
The Essentials:
- Filet mignon: You’ll want center-cut (about 1.5–2 pounds for 2-4 people). Trim off any big chunks of fat.
- Mushrooms: Baby bella or cremini work best for deep, savory flavor, but white mushrooms are totally fine in a pinch.
- Shallots: Milder than onions, but if you only have yellow onion, that’ll work too.
- Dry red wine: For deglazing and deep flavor. If you’re skipping alcohol, use a splash of beef broth.
- Dijon mustard: Tangy zing! Don’t skip this; it ties everything together.
- Fresh thyme: Optional, but adds a little herby magic.
- Puff pastry: Thawed before you start (so it doesn’t crack).
- Egg: For brushing and that shiny, golden finish.
Don’t Forget:
- Instant-read thermometer for perfect doneness
- Flour for dusting your surface
- A little patience—letting it rest before slicing is key!
For precise amounts, check the recipe card at the end of the post.
Filet Mignon Beef Wellington: Step-By-Step
Prep & Sear (aka “Lock in the Flavor”)
Before you go full pastry-mode, start by seasoning your filet mignon all over with salt and pepper. Heat a skillet (medium-high), add olive oil, and sear the beef on all sides until browned—about 2-3 minutes per side. You’re not cooking it through, just giving it that flavor-sealing crust. Set aside and let it cool.
Make the Mushroom Duxelles
Toss mushrooms and shallots in a food processor. Pulse until they’re finely chopped—think chunky salsa texture, not mush. Sauté the mixture in olive oil over medium-high heat until most of the liquid is gone (4–6 minutes). Add wine and cook again until dry, stirring often. Finish with Dijon, thyme, and a pinch of pepper. Let cool.
Assemble the Wellington
Roll out puff pastry and spread mushroom duxelles, leaving a border. Brush beef with Dijon (optional) and place in the center.
Fold pastry around the beef, seal seams with egg wash, and tuck edges underneath.
Decorate with pastry cut-outs if you like, then brush the whole thing with egg wash for a golden finish.
Chill, Bake & Rest
Place your wrapped Wellington seam-side down on a floured baking sheet. Cut a few small vents in the top (so steam escapes). Pop in the fridge while your oven preheats to 425°F—this helps keep that pastry crisp.
Bake for 35–50 minutes, until the pastry is golden and your thermometer reads 135°F for medium-rare or 150°F for medium. Let it rest for 10 minutes before slicing. This helps keep all those tasty juices inside!
Baking Tips for First-Timers
- Sear, don’t cook: The initial sear is just for flavor. The oven does the rest!
- Dry mushrooms are key: Get all that liquid out or your pastry will be soggy.
- Don’t overwork the pastry: The less you fuss, the flakier it’ll bake up.
- Use a thermometer: Seriously, don’t guess. Filet mignon is pricy—treat it right!
- Let it rest: Slicing too soon = sad, runny beef Wellington.
Ingredient Swaps, Storage & Serving Ideas
Ingredient Swaps
- Use chicken breast or salmon for a twist—adjust cooking time accordingly.
- Try different herbs: rosemary, parsley, or tarragon all play well here.
- Make it mini: Use smaller steaks for individual “mini Wellingtons.”
Storage & Reheating
- Leftovers: Wrap tightly and refrigerate up to 2 days.
- Reheat: Bake in a 350°F oven for 10-15 minutes until warm and pastry crisps up. Avoid microwaving—it’ll make the pastry sad and chewy.
What to Serve With Beef Wellington
- Roasted asparagus or green beans
- Creamy mashed potatoes or garlicky potato gratin
- Simple salad with vinaigrette (for a fresh bite)
- A bold, dry red wine (Malbec, Cabernet, or whatever makes you happy)
Emotional Story Time: My First Beef Wellington
I remember the first time I made this—I was half convinced I’d set off the smoke alarm, wreck the pastry, or totally overcook the beef. Spoiler: it came out golden and beautiful, and my “oh, wow” moment at the dinner table was SO worth the little bit of nervous energy. Plus, it’s secretly fun to make. There’s something satisfying about wrapping up your dinner like a present and then revealing it at the table. Don’t let the fancy reputation scare you off; this is comfort food in a tuxedo, and you’re absolutely going to nail it.
FAQ
Yes! Prep and wrap the beef (don’t brush with egg yet), cover, and chill up to a day ahead. When you’re ready to bake, brush with egg and pop it in the oven.
Get all the moisture out of your mushrooms and shallots. Also, make sure your beef has cooled after searing so it doesn’t steam up the inside.
No worries—just chop your mushrooms and shallots as finely as you can with a knife. It’s old school, but it works!
Use an instant-read thermometer. 135°F for medium-rare, 150°F for medium. Let it rest before slicing to keep all the juices inside.
Filet Mignon Beef Wellington Recipe
- Total Time: 1 hour
- Yield: 2–4 servings 1x
Description
A showstopping beef Wellington made with tender filet mignon, savory mushroom duxelles, and golden puff pastry—perfect for special nights or when you want to wow at home.
Ingredients
- 1 center-cut filet mignon or beef tenderloin roast (about 1.5–2 pounds)
- 1 tablespoon olive oil, divided
- Salt and pepper, to taste
- 8 ounces baby bella mushrooms
- 1 large shallot
- 2 tablespoons dry red wine (or beef broth)
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh thyme leaves (optional)
- 1 sheet frozen puff pastry (thawed)
- 1 egg, beaten
Instructions
- Pat filet mignon dry and season all sides with salt and pepper. Heat ½ tablespoon olive oil in a skillet over medium-high heat. Sear beef on all sides until browned (about 2-3 minutes per side). Remove from heat and let cool.
- Finely chop mushrooms and shallot (using a food processor or sharp knife). In the same skillet, heat the remaining olive oil. Sauté mushroom-shallot mixture 4–6 minutes until liquid evaporates. Add wine, cook another 2–3 minutes until dry. Stir in Dijon mustard, thyme, and pepper; cook 2–3 minutes more. Remove from heat and cool completely.
- On a floured surface, roll out puff pastry to a rectangle about 12×9 inches. Spread mushroom mixture over the pastry, leaving a ½-inch border. Brush cooled beef with more Dijon (if you like), then place in the center. Fold pastry over beef, tucking edges underneath. Seal seams with beaten egg.
- Place pastry-wrapped beef seam-side down on a baking sheet. Brush all over with beaten egg. Cut a few small vents on top. Add pastry decorations if desired. Chill while oven preheats to 425°F.
- Bake 35–50 minutes, until pastry is golden and a thermometer inserted into the center of the beef reads 135°F for medium-rare or 150°F for medium. Rest 10 minutes before slicing.
Notes
Let the beef and mushroom mixture cool before assembling to avoid soggy pastry. Use an instant-read thermometer for perfect doneness. Resting before slicing helps retain juices.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 610
- Sugar: 2g
- Sodium: 540mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 150mg
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