Traditional Beef Wellington Recipe

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If you want to create a centerpiece that will have your guests oohing and aahing before you even slice into it, the Traditional Beef Wellington Recipe is the ultimate showstopper. Think tender beef fillet wrapped in savory mushroom duxelles and delicate prosciutto, all hugged by golden, flaky puff pastry.

Traditional Beef Wellington slices with golden puff pastry, tender beef center, mashed potatoes, and fresh arugula salad. Perfect for Christmas dinner, holiday entertaining, or any special occasion.

Whether you’re hosting a holiday feast, celebrating a big milestone, or just craving a bit of culinary adventure, this is the dish that makes any meal feel like a grand occasion.

Why Traditional Beef Wellington Is Worth It

Elegant presentation: That dramatic reveal when you slice into the pastry never gets old.
Balance of flavors: Earthy mushrooms, salty prosciutto, buttery pastry, and juicy beef—every bite is a masterpiece.
Perfect for celebrations: This is the recipe for special dinners, anniversaries, or holiday tables.
Rich in history: A dish with a story, rooted in 19th-century England and still celebrated by chefs around the world.

Ingredients for Traditional Beef Wellington

Beef fillet (center-cut, trimmed)
Olive oil
Button mushrooms, finely chopped
Shallots, finely chopped
Garlic, minced
Unsalted butter
Fresh thyme leaves
Prosciutto, thinly sliced
Ready-rolled puff pastry
Egg yolks (for egg wash)
Dijon mustard
All-purpose flour (for dusting)
Sea salt
Black pepper

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

Flat lay of ingredients for making Beef Wellington, including beef fillet, mushrooms, prosciutto, butter, eggs, and fresh thyme. Everything needed for a classic holiday or special occasion meal.

How to Make Traditional Beef Wellington

1. Prepare the Beef Fillet

Season, sear briefly in oil on all sides, brush with Dijon, and let cool.

2. Make the Mushroom Duxelles

Finely chop mushrooms, shallots, garlic. Sauté with butter, thyme, salt, pepper until dry. Cool.

Finely chopped mushrooms and shallots cooking in a skillet, creating a savory duxelles filling for classic Beef Wellington, perfect for Christmas or special occasion dinners.

3. Assemble the Layers

On plastic wrap, layer prosciutto, spread with duxelles, add beef. Roll up tightly and chill.

4. Wrap in Puff Pastry

Roll out puff pastry. Place beef roll in center, wrap up, seal edges, and chill.

Unbaked Beef Wellington wrapped in pastry, sprinkled with sea salt and brushed with egg wash, sitting on parchment paper. Perfect step for preparing this elegant holiday dish.

5. Bake the Wellington

Brush with egg yolk, score, bake at 400°F (200°C) for 35–40 min until golden and 125°F inside. Rest before slicing.

Whole beef fillet wrapped in flaky puff pastry, baked to golden perfection on a baking tray. A stunning and classic centerpiece for Christmas, Thanksgiving, or family gatherings.

Tips for Perfection

Dry out your mushrooms: Cook the duxelles until all the moisture is gone to avoid soggy pastry.
Rest the beef: Let your beef rest after searing and after baking to lock in juices.
Chill between steps: Keep things cold between wrapping and baking for the crispest pastry.
Score the top: Use a sharp knife to make light cuts for a beautiful, golden finish.
Use a meat thermometer: For perfect doneness, aim for 125°F (52°C) before resting for medium-rare.

Four thick slices of classic Beef Wellington with juicy beef center and crisp pastry, arranged on a white plate. A timeless recipe for special occasions or Sunday roast.

Serving Suggestions & Sauce Ideas

Serve thick slices with classic sides: truffle mashed potatoes, sautéed greens, or a simple green salad.
Traditional sauces: Try a red wine reduction, mushroom cream sauce, or horseradish cream for an extra layer of luxury.

Beef Wellington slices with golden puff pastry and tender beef, topped with a rich red wine sauce, served with mashed potatoes and greens. An elegant holiday main course for Christmas or special events.

Storage & Leftovers

Store leftovers in the fridge, tightly wrapped, for up to 3 days.
Reheat in a moderate oven for best texture—microwaving will soften the pastry.

Customizing Your Wellington

Protein swaps: Lamb fillet, pork tenderloin, or even salmon (with a spinach and cream cheese filling) all work beautifully.
Duxelles upgrades: Mix in porcini, shiitake, or wild mushrooms for deeper flavor, or add a drizzle of truffle oil for a luxurious twist.
Cured meat options: Swap prosciutto for pancetta or turkey ham, or use blanched spinach for a vegetarian version.
Pastry choices: Whole-wheat, phyllo, or gluten-free puff pastry for dietary needs.
Finish with flair: Brush pastry with a mix of egg yolk and honey, or sprinkle with sesame or poppy seeds before baking.

Crispy puff pastry Beef Wellington served with a generous pour of red wine sauce, fluffy mashed potatoes, and fresh salad. The ultimate showstopper for holiday feasts or New Year’s Eve.

FAQ

What is the best cut of beef for Wellington?

Center-cut beef fillet (tenderloin) is the classic choice for its tenderness and even shape.

Can I make Beef Wellington ahead?

Yes! Assemble and chill the Wellington up to 24 hours ahead. For best pastry results, bake just before serving.

How do I avoid soggy pastry?

Make sure your duxelles is cooked dry, chill the wrapped beef before baking, and use prosciutto to keep moisture from the pastry.

What temperature should Beef Wellington be cooked to?

For medium-rare, aim for 125°F (52°C) before resting—the temperature will rise as it rests.