Beef Wellington is a show-stopping dish known for its rich and luxurious layers, perfect for special occasions like the holidays. The tender center-cut beef tenderloin is enveloped in flavorful duxelles, spinach, and a golden, flaky puff pastry crust. It’s a dish that requires a bit of effort but will leave your guests utterly impressed. Serve it with sautéed broccolini and creamy mashed potatoes for an unforgettable meal.
Why You’ll Love This Recipe
I love how this Beef Wellington brings together such a variety of rich flavors and textures. The combination of tender, perfectly cooked beef, earthy duxelles, and the delicate crunch of puff pastry is simply unbeatable. Although it may take some time and effort to prepare, the end result is absolutely worth it. Whether you’re hosting a special dinner or want to celebrate a holiday in style, this dish is sure to steal the show.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Beef:
-
3 pounds beef tenderloin center cut, trimmed and silverskin removed
-
2 tablespoons Dijon mustard or yellow mustard
-
1 tablespoon kosher salt (or as needed for seasoning)
-
1 tablespoon oil
For the Duxelles:
-
48 ounces baby portobello mushrooms
-
7 ounces shallots, finely chopped (about 3 large shallots)
-
1 teaspoon fresh thyme leaves
-
½ teaspoon kosher salt
-
¼ teaspoon cracked black pepper
-
4 tablespoons unsalted butter
For the Puff Pastry:
-
1 box puff pastry sheets, defrosted (17.3oz/490g per box)
-
2 large egg yolks
-
1 tablespoon milk or water
Other Ingredients:
-
2 bunches spinach (stems cut and discarded)
Directions
For the Beef Tenderloin:
-
Season the Beef: Generously season the beef tenderloin with kosher salt. Wrap the beef tightly with cling wrap and refrigerate for at least 1 hour (overnight for best results).
-
Sear the Beef: After chilling, unwrap the beef and heat oil in a large pan over medium-high heat. Sear the beef on all sides until it reaches a light golden color, about 6-8 minutes. The goal is to seal in the juices, not to cook the beef fully. Brush the beef with mustard, then refrigerate until cooled or until needed while you prepare the other ingredients.
For the Duxelles:
-
Prepare the Duxelles: Clean the mushrooms and trim the stems if needed. Finely chop the mushrooms by hand or use a food processor. In a large pan, melt the butter over medium-high heat. Add the mushrooms, shallots, thyme, salt, and pepper. Cook the duxelles for about 20 minutes, stirring often until the mixture is dry and crumbly. Once done, remove from heat and set aside to cool. You can prepare the duxelles up to 2 days ahead.
For the Spinach (Optional):
-
Blanch the Spinach: Bring a pot of water to a boil. Add the spinach and cook until wilted, about 1-2 minutes. Drain and immediately transfer the spinach to a bowl of ice water. Once cooled, drain the spinach well and gently squeeze out excess moisture. Set aside.
Assembly:
-
Prepare the Layers: Lay down a couple of layers of cling wrap on your work surface. Start by spreading spinach leaves in a rectangle that’s about 2 inches longer and 2.5 times wider than your beef tenderloin. Overlap the spinach leaves, and if needed, double up to ensure it fully covers the beef.
-
Spread the Duxelles: Spread the cooled duxelles evenly, pressing it down gently to form a solid layer.
-
Wrap the Beef: Place the cooled beef tenderloin in the center of the duxelles. Using the cling wrap, lift the spinach, and duxelles layers over the beef. Roll the beef tightly, making sure the layers overlap to help seal in the juices. Twist the ends of the cling wrap to secure the log and refrigerate while preparing the puff pastry.
Puff Pastry Assembly:
-
Prepare the Puff Pastry: Preheat your oven to 420°F (215°C). Beat the egg yolks with milk or water to make an egg wash. Set aside. Roll out one sheet of defrosted puff pastry on a lightly floured surface until it’s about 3 inches longer than your beef log and wide enough to wrap around the beef with about 1 inch of overlap.
-
Wrap the Beef: Unwrap the beef log from the cling wrap and place it in the center of the puff pastry. Brush the edge of the pastry with egg wash, then roll the puff pastry over the beef. Fold the pastry ends down and tuck them underneath the beef. Place the wrapped log on a parchment-lined sheet pan and refrigerate while preparing the lattice topping.
Lattice Work (Optional):
-
Make the Lattice: Roll out the second sheet of puff pastry. Cut it into long strips using a lattice cutter or a sharp knife. Drape the lattice over the beef Wellington, making sure the lattice pattern runs parallel to the length of the beef. Tuck any excess pastry underneath and brush the entire Wellington with egg wash.
Bake:
-
Bake the Wellington: Place the Beef Wellington in the oven and bake for 40 minutes for rare, 45 minutes for medium rare, or 50 minutes for medium tenderloin. After 20-25 minutes of baking, loosely cover the Wellington with foil to prevent the pastry from becoming too dark.
-
Check for Doneness: The best way to check doneness is with a kitchen thermometer. For rare, remove the Wellington at 105-108°F (40-42°C), medium rare at 110-115°F (43-46°C), and medium at 115-120°F (46-49°C). Remember that the beef will continue to cook as it rests.
-
Rest: Remove the Beef Wellington from the oven and let it rest for 25-30 minutes before slicing. This helps the juices redistribute and ensures a perfect cut.
Serve:
-
Serve: After resting, slice the Beef Wellington with a serrated knife and serve immediately. Enjoy while hot!
Servings and Timing
This recipe makes 6 servings and takes about 1 hour and 30 minutes of prep time, 45 minutes of cooking time, and 1 hour of chilling time. The total time is about 3 hours and 15 minutes, but the results are absolutely worth the wait.
Variations
-
Vegetarian Version: Replace the beef tenderloin with a large mushroom, such as portobello, for a vegetarian Wellington. You can still use the duxelles and puff pastry for a delicious meatless version.
-
Herb Variations: While thyme is used in this recipe, you can experiment with other herbs like rosemary or sage in the duxelles for different flavor profiles.
Storage/Reheating
Beef Wellington is best served immediately after baking, but leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place slices in a 350°F (175°C) oven for about 10-15 minutes, or until warmed through. Reheat gently to avoid overcooking the beef.
FAQs
Can I make Beef Wellington ahead of time?
Yes, you can assemble the Beef Wellington up to the point of baking and refrigerate it overnight. Bake it the next day for a stress-free meal.
What’s the best way to check the beef’s doneness?
Use a kitchen thermometer for the most accurate results. For rare, aim for 105-108°F, for medium-rare 110-115°F, and for medium 115-120°F. Let the beef rest before slicing.
Can I use frozen puff pastry?
Yes, you can use frozen puff pastry as long as it’s defrosted before use. Make sure it’s kept chilled to maintain its flakiness during assembly and baking.
Can I skip the spinach layer?
Yes, the spinach layer is optional, but it adds a nice color and flavor contrast. You can omit it if you prefer.
Conclusion
Beef Wellington is the epitome of a luxurious meal that’s perfect for special occasions. I love how this dish combines rich flavors and elegant presentation, and though it takes time to prepare, it’s totally worth the effort. Once you serve this, you’ll have everyone impressed and coming back for more!
Print
Beef Wellington
- Total Time: 3 hours 15 minutes
- Yield: 6 servings
Description
Beef Wellington is a luxurious and impressive English dish made with tender beef tenderloin, wrapped in layers of duxelles, spinach, and flaky puff pastry. Perfect for special occasions and sure to wow your guests!
Ingredients
For the beef:
-
3 pounds beef tenderloin center cut, trimmed and silverskin removed
-
2 tablespoons Dijon mustard or yellow mustard
-
1 tablespoon Kosher salt (or as needed for seasoning)
-
1 tablespoon oil
For the duxelles:
-
48 ounces baby portobello mushrooms
-
7 ounces shallots, finely chopped (about 3 large shallots)
-
1 teaspoon fresh thyme leaves
-
½ teaspoon Kosher salt
-
¼ teaspoon cracked black pepper
-
4 tablespoons unsalted butter
For the puff pastry:
-
1 box puff pastry sheets, defrosted (17.3oz/490g)
-
2 large egg yolks
-
1 tablespoon milk or water
Other ingredients:
-
2 bunches spinach (stems cut and discarded)
Instructions
For the beef tenderloin:
Season the beef tenderloin generously with kosher salt. Wrap the beef tightly with cling wrap into a cylinder shape and refrigerate for at least 1 hour (or overnight for best results).
Heat oil in a large pan over medium-high heat. Once hot, sear the beef on all sides, including the ends, until lightly golden. This step helps seal in the juices, but doesn’t fully cook the tenderloin.
Brush the seared beef with Dijon mustard all over and refrigerate until cooled or until needed.
For the duxelles:
Clean the mushrooms and trim the stems if needed. Finely chop the mushrooms by hand or using a food processor.
In a pan, melt butter over medium-high heat. Add chopped mushrooms, shallots, thyme, salt, and pepper. Cook the mixture, stirring frequently, until it becomes dry and crumbly (about 20 minutes).
Remove from heat and let the duxelles cool. You can make this step up to 2 days in advance.
For the spinach (optional):
Bring a pot of water to a boil. Prepare a bowl of ice water. Add spinach to the boiling water and cook until wilted. Drain and transfer immediately into ice water to cool.
Once cooled, drain the spinach well and squeeze out excess moisture. Set aside.
Assembly:
Lay cling wrap on your work surface. Spread out the spinach leaves to create a rectangle about 2 inches longer than the beef tenderloin. Overlap the spinach leaves to ensure it covers the entire tenderloin.
Place the cooled beef tenderloin at the center of the duxelles layer. Using the cling wrap, lift the spinach, and duxelles to wrap the beef into a tight log. Twist the ends of the cling wrap and refrigerate while preparing the puff pastry.
Puff Pastry Assembly:
Preheat the oven to 420°F (215°C). Beat together egg yolks with milk or water to create an egg wash.
On a lightly floured surface, roll out the puff pastry to a size large enough to completely wrap the beef log. The length should be about 3 inches longer than the beef and the width about three times the log’s width.
Take the beef log out from the fridge, remove the cling wrap, and place the log at one end of the puff pastry. Brush about a quarter of the pastry with egg wash, then roll the log in the puff pastry. Fold the ends of the pastry under the log to seal it.
If using lattice work, roll out additional puff pastry, cut it into strips, and weave a lattice over the beef Wellington. Brush the entire pastry with egg wash.
Bake:
Place the Beef Wellington on a parchment-lined baking sheet and refrigerate while preparing for baking.
Bake for about 40 minutes for rare, 45 minutes for medium-rare, and 50 minutes for medium doneness. After 20-25 minutes, loosely cover with foil to prevent the pastry from darkening too much.
Check the internal temperature with a kitchen thermometer: remove for rare at 105-108°F (40-42°C), medium-rare at 110-115°F (43-46°C), and medium at 115-120°F (46-49°C).
Let the Beef Wellington rest for 25-30 minutes before slicing. This helps the juices redistribute and ensures perfect doneness.
Notes
Center-cut tenderloin: This is the most even part of the beef tenderloin, ideal for Beef Wellington.
Spinach layer: Optional, but it adds a vibrant green layer and a slight earthy flavor.
Puff pastry: Keep it chilled to ensure the pastry remains flaky. If it warms up, refrigerate for 5-15 minutes before continuing.
- Prep Time: 1 hour 30 minutes
- Cook Time: 45 minutes
