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Homemade beef Wellington sliced to reveal a pink, medium-rare center wrapped in mushroom duxelles and golden, flaky puff pastry, served on a wooden board with fresh herbs and a side of gravy.

Beef Wellington

5 from 1 vote
This family-loved Beef Wellington recipe transforms holiday dinners into unforgettable celebrations. With smart tips, easy prep-ahead steps, and kid-friendly techniques, it’s elegant enough for Christmas but doable in any home kitchen.
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Prep Time 45 minutes
Cook Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 7
Course: dinner
Cuisine: British
Calories: 590
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2.5 lb Beef tenderloin - Trimmed and tied
  • 1 sheet Puff pastry - Thawed if frozen
  • 10 oz Mixed mushrooms - Button, cremini, or wild
  • 8 slices Prosciutto - Thinly sliced
  • 2 tablespoon Dijon mustard - For brushing beef
  • 1 tablespoon Fresh thyme - Leaves only
  • 1 Egg - Beaten, for brushing
  • 2 Shallots - Finely chopped
  • 2 cloves Garlic - Minced
  • ¼ cup White wine - Optional
  • 2 tablespoon Fresh parsley - Chopped
  • ½ teaspoon Black pepper - Or to taste
  • 1 teaspoon Sea salt - Or to taste

Equipment

  • 1 Heavy skillet (For searing beef)
  • 1 Food processor (For finely chopping mushrooms)
  • 1 Meat thermometer (To check internal doneness)
  • 1 Sharp knife (For clean slicing)
  • 1 Large cutting board (For assembly and carving)
  • 1 Baking sheet or stone (Optional: for extra crisp pastry)
  • 1 Pastry brush (For applying egg wash)
  • 1 Plastic wrap (For rolling and chilling)

Method
 

  1. Sear the beef, brush with Dijon, and let cool
    A raw beef tenderloin on a metal baking rack, topped with a thick layer of softened butter, ready for roasting or searing in the early stages of preparing homemade beef Wellington.
  2. Make mushroom mixture and let it cool
    Sautéed mushrooms and onions in a black skillet, sitting on a marble counter with a blue-striped kitchen towel—part of the filling for beef Wellington.
  3. Layer prosciutto, spread mushrooms, wrap beef, and chill
    Roasted beef tenderloin topped with mushrooms and onions in a pan, cooked medium-rare with pan juices—part of beef Wellington prep.
  4. Roll out pastry, assemble Wellington, seal, score, and egg wash
  5. Bake until golden, check temp, rest before slicing

Nutrition

Serving: 250gCalories: 590kcalCarbohydrates: 22gProtein: 45gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 120mgSodium: 680mgPotassium: 650mgFiber: 2gSugar: 2gVitamin A: 180IUVitamin C: 3mgCalcium: 35mgIron: 4.5mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

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