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6 Comments If there’s one dish guaranteed to impress at Christmas dinner, it has to be Beef Wellington. A beautiful beef tenderloin wrapped in mushrooms, prosciutto, and crisp, golden puff pastry, it’s one of those dishes that gets everyone’s attention when you bring it to the table.
I’m not going to pretend this is the easiest Christmas recipe you’ll ever make. Beef Wellington has a few more steps than your average dinner. But the good news is that you can do most of the work ahead of time. And once you know where things can go wrong – hello, soggy pastry! – it’s actually very doable.
So if you’ve always wondered how to make Beef Wellington, this is the place to start. I’ll walk you through the recipe, plus how to prepare it ahead, freeze it, keep the pastry crisp, and troubleshoot the most common Beef Wellington problems.
Table of contents
Tip from Simone
The most important tip for a great Beef Wellington? Keep everything as dry and cold as possible before wrapping it in puff pastry.
Cook the mushrooms until virtually all of their moisture has evaporated and let the duxelles cool completely. The seared beef should also be completely cool.
Warm or wet ingredients trapped inside puff pastry are pretty much an open invitation to a soggy bottom.
And if you’re making this as a Christmas Beef Wellington, do yourself a favor and prepare most of it the day before. Your Christmas-day self will thank you.
Beef Wellington Ingredients
What you’ll need to make a beef wellington. For 6 servings you’ll need:
- Beef tenderloin – 2.2 pounds (1 kg). Look for a fairly even piece of center-cut beef tenderloin so it cooks evenly. You can also ask your butcher to trim it for you.
- Cremini mushrooms – 9 ounces (250 g). These are used to make the duxelles, the finely chopped mushroom mixture surrounding the beef. White button mushrooms or a mixture of mushrooms will work too.
- Fresh thyme – 1 sprig. Rosemary is another option, but use it sparingly as it has a stronger flavor.
- Dry white wine – ⅓ cup plus 1 tablespoon (100 ml). This adds flavor to the mushrooms. Make sure all of the liquid evaporates during cooking.
- Prosciutto – 12 slices. Prosciutto adds flavor and also creates an extra barrier between the mushrooms and puff pastry, helping to keep the pastry crisp.
- Puff pastry – about 10 ounces (270 g). A large sheet of refrigerated or thawed frozen puff pastry is easiest to work with.
- Egg yolks – 2. For that beautiful glossy, golden-brown pastry.
- Milk – a small splash. Mix it with the egg yolks for the egg wash.
- Butter and olive oil – for searing the beef and cooking the mushrooms.
- Salt and black pepper – go easy on the salt since prosciutto is already quite salty.
Check the recipe card below for the exact quantities.
How to Make Beef Wellington
Step 1: Sear the beef
Pat the beef tenderloin thoroughly dry with paper towels and season with salt and pepper.
Heat some butter with a little olive oil in a large skillet over high heat. Sear the tenderloin very briefly on all sides. You’re looking for a nicely browned exterior while keeping the inside essentially raw.
Remove the beef from the pan and let it cool completely.
Step 2: Make the mushroom duxelles
Chop the mushrooms as finely as possible. A food processor makes this easier, but don’t process them so far that you end up with mushroom purée.
Heat a little butter and oil in a skillet and add the mushrooms and thyme. Cook until the mushrooms start releasing their moisture.
Add the white wine and continue cooking until all the liquid has evaporated.
This is important. Your finished duxelles should be almost paste-like and fairly dry. If you can still see moisture collecting in the bottom of the pan, keep cooking.
Season with black pepper and, if needed, a little salt.
Step 3: How to cool duxelles quickly
Don’t leave your duxelles sitting in the hot skillet to cool. The residual heat means it will take much longer.
Instead, spread the mushroom mixture in a thin layer over a large plate, sheet pan, or shallow dish. The larger surface area helps the heat escape much faster.
Let it cool briefly at room temperature, then transfer it to the refrigerator if necessary.
The duxelles needs to be completely cold before you assemble your Beef Wellington.
Never put warm mushrooms directly against the prosciutto or pastry. Warm filling creates steam and condensation, which can eventually give you soggy puff pastry.
Step 4: Wrap the beef in prosciutto and duxelles
Lay a large piece of plastic wrap on your work surface.
Arrange the prosciutto on top, slightly overlapping each slice to create a rectangle large enough to wrap around the tenderloin.
Spread the completely cooled mushroom duxelles evenly over the prosciutto.
Place the cooled beef tenderloin in the center.
Using the plastic wrap to help you, tightly roll the prosciutto and mushroom mixture around the beef. Twist the ends of the plastic wrap to create a firm, compact log.
Refrigerate for at least 30 minutes.
You can also do everything up to this point a day ahead.
Step 5: Wrap in puff pastry
Unroll the puff pastry on your work surface and remove the plastic wrap from the chilled beef.
Place the beef on the pastry and wrap the pastry snugly around it.
Trim away excess pastry and firmly seal the seam. Place the Wellington seam-side down.
If you have leftover puff pastry, use it to make leaves, stars, or other decorations. For a Christmas Beef Wellington, a few pastry decorations make it look extra festive without much extra work.
Chill the wrapped Wellington again while you preheat the oven.
Step 6: Bake the Beef Wellington
Preheat the oven to 425°F (220°C).
Whisk the egg yolks with a small splash of milk and brush the egg wash evenly over the pastry.
Bake the Beef Wellington for approximately 30 minutes, or until the pastry is puffed and beautifully golden.
Most importantly, use an instant-read meat thermometer to check the beef. The exact cooking time will vary depending on the thickness of your tenderloin, how cold it was before baking, and your oven.
Step 7: Let it rest
Remove the Beef Wellington from the oven and let it rest for about 15 minutes before slicing.
Use a large, very sharp knife to cut it into thick slices and serve right away.
How to Prevent Soggy Beef Wellington
A soggy bottom is probably the most common problem when making Beef Wellington. Puff pastry and excess moisture are simply not good friends. For crisp pastry:
- Cook the duxelles until virtually all the moisture has evaporated.
- Cool both the beef and mushroom mixture completely before assembling.
- Use prosciutto as a moisture barrier between the mushrooms and pastry.
- Keep your puff pastry cold while working with it.
- Chill the assembled Wellington before baking.
- Make sure your oven is fully preheated before putting the Wellington in.
- Don’t skip the resting time after baking, but don’t leave the finished Wellington sitting around for too long before serving either.
What Can I Do if My Beef Wellington Pastry Is Soggy?
First, don’t panic. Whether you can fix it depends on how far along your Wellington is.
If the pastry is nicely browned on top but still soft underneath and the beef hasn’t reached your desired internal temperature yet, you can give it a little more time in the oven. If the top is getting too dark, loosely cover it to prevent further browning.
If your beef is already perfectly cooked, however, I wouldn’t keep baking it just to try to crisp up the pastry. You risk turning a perfectly cooked beef tenderloin into an overcooked one.
In that case, serve it as it is and make a note for next time. The most likely culprit is excess moisture in the duxelles or assembling the Wellington while one of the components was still warm.
Make-Ahead Beef Wellington
One of the best things about Beef Wellington is that quite a lot of the preparation can be done ahead of time. That makes it an excellent Christmas dinner recipe.
The day before
- Sear the beef and let it cool completely.
- Prepare the mushroom duxelles, cook it until very dry, and cool it completely.
- Then wrap the tenderloin with the duxelles and prosciutto. Wrap it tightly in plastic wrap and refrigerate overnight.
- You can also wrap the Wellington in puff pastry ahead of time, but for the crispiest pastry, I prefer adding the pastry closer to baking time.
- Wait until just before baking to brush it with egg wash.
Can You Freeze Beef Wellington?
Yes. Beef Wellington can be frozen, and it is best to freeze it before baking.
Make sure the beef and duxelles are completely cool before assembling the Wellington. Wrap the beef in the prosciutto, duxelles, and puff pastry, then wrap the whole Wellington carefully to protect it from freezer burn.
For the best texture and flavor, I wouldn’t leave it in the freezer for an extended period.
Thaw the Wellington in the refrigerator before baking. Keep in mind that a very cold Wellington may take a little longer to cook, so rely on the internal temperature of the meat rather than the clock.
You can freeze cooked Beef Wellington as well, but the puff pastry will usually be softer once thawed and reheated.
How to Store Beef Wellington
Have leftovers? Let them cool and transfer them to an airtight container in the refrigerator. For the best quality, eat them within 2 days.
To reheat Beef Wellington, use the oven rather than the microwave. The dry heat of the oven gives the puff pastry a chance to crisp up again.
The microwave works in an emergency, but your beautifully crisp puff pastry will probably be a thing of the past.
What to Serve With Beef Wellington
Beef Wellington is rich, so I love serving it with plenty of vegetables to balance everything out.
Roasted carrots, Brussels sprouts, green beans, or roasted winter vegetables are all great choices. You could also serve it with roasted squash and crispy oven-roasted potatoes for a complete Christmas dinner.
And don’t be shy with the vegetables. A big platter of roasted carrots, parsnips, Brussels sprouts, and red onion is colorful, festive, and perfect alongside the rich beef and pastry.
Beef Wellington Troubleshooting
My puff pastry is soggy on the bottom
The most likely cause is excess moisture. Either the mushroom duxelles wasn’t cooked long enough or the filling was still warm when the Wellington was assembled.
Next time, cook the mushrooms until very dry and make sure everything is completely cool before wrapping.
My puff pastry tears when I wrap the beef
Very cold puff pastry can crack, while pastry that gets too warm becomes sticky and difficult to work with.
If your pastry is cracking, let it sit at room temperature for just a few minutes before rolling. If it becomes too soft, return it to the refrigerator briefly.
My pastry isn’t browning
Make sure you brush the entire surface with a thin, even layer of egg wash and that your oven is completely preheated before the Wellington goes in.
My beef is overcooked
Don’t rely on cooking time alone. The thickness of the tenderloin, its starting temperature, and differences between ovens can all affect the cooking time. An instant-read meat thermometer is the easiest way to keep track of what’s happening inside your Wellington.
The filling falls apart when I slice it
Give the Beef Wellington time to rest after baking and make sure you use a large, sharp knife.
A dull knife will crush the pastry and push the filling out instead of cutting cleanly through the layers.
FAQ Beef Wellington
Yes. In fact, doing most of the preparation a day ahead makes this recipe much more manageable for Christmas dinner.
Sear and cool the beef, make and cool the duxelles, then wrap everything in prosciutto and plastic wrap. Refrigerate overnight and finish with the puff pastry before baking.
Moisture is the enemy. Cook the mushroom duxelles until dry, cool all the components completely, use the prosciutto as a moisture barrier, and keep the assembled Wellington cold until it goes into a fully preheated oven.
Warm mushrooms create steam and condensation once enclosed in the Wellington. That moisture can soak into the puff pastry and prevent it from becoming crisp.
Absolutely. Make the duxelles a day ahead, let it cool completely, and store it covered in the refrigerator.
Yes. For the best result, freeze Beef Wellington before baking. Wrap it very well to prevent freezer burn and thaw it in the refrigerator before baking.
Yes. Reheat it in the oven rather than the microwave whenever possible. The oven will give you a much better chance of keeping the puff pastry crisp.
Definitely. Cremini mushrooms are easy to find and have plenty of flavor, but white button mushrooms or a combination of mushrooms will work too.
Whatever you use, the important thing is to cook off as much moisture as possible.
Use an instant-read meat thermometer. It is far more reliable than relying solely on the cooking time because you can’t see or touch the beef once it’s wrapped in pastry.
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Beef Wellington
Ingredients
- 270 gr puff pastry square in one piece, one roll
- 1000 gr beef tenderloin one piece
- 250 gram chestnut mushrooms
- 1 twig fresh thyme
- 100 ml white wine
- 12 slices prosciutto
- 2 egg yolks
- 1 tbsp milk
- unsalted butter
- olive oil
- pepper and salt
Equipment
- Meat thermometer to measure the temperature of the beef
- Food processor for the mushrooms
- parchment paper
- Pairing knife
- plastic wrap
- Baking sheet
- Large skillet
How to make beef wellington
- Preheat the oven to 220˚C/ 425˚F (conventional oven)
- Pat the tenderloin dry and sprinkle with pepper and salt.
- Using a large frying pan place a good amount of butter and olive oil in the pan and sear the beef briefly on all sides until golden brown. It doesn't need to be cooked completely. Take out of the pan and leave to cool down.
- Cut the mushrooms finely or use a food processor to place all the mushrooms and the thyme together and briefly pulse to make smaller pieces. Not too small!
- Add some olive oil in the pan and also a big piece of butter. Add the chopped mushrooms with the thyme and saute until they are cooked and golden brown.
- Season the mushrooms with pepper and salt and pour the white wine in.
- Let this simmer for about 10 minutes or until all the wine is absorbed and the mixture is no longer wet. Let it cool down completely.
- Take two large pieces of cling film and rol out the puff pastry on top.
- Divide the slices of prosciutto over the puff pastry, divide half of the mushroom mixture over this and place the piece of beef on top. Spread the rest of the mushroom mixture over the beef.
- Using the cling film you roll the whole thing together as tightly as possible. Make sure you seal the beef Wellington properly.
- Place in the fridge for at least 30 minutes or up till 24 hours in advance to set.
- Whisk your egg yolk with a tiny splash of milk, remove the foil from the beef and brush the top of the beef wellington with the egg wash.
- Now place on a baking sheet lined with baking paper and bake for about 30 minutes or until the core temperature reads 45˚C (115-120 ˚F) for medium rare. Each oven is different so make sure to use your thermometer.
- Take out of the oven and leave to rest for about 15-30 minutes before cutting.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
I accidentally put the egg wash on and need to freeze until tomorrow. Can I freeze it w the egg wash or will that ruin it?
He Alex, I think it should be fine. I have not tried it though but I think you’re gonna be good to go.
Hello
I like your well explained recipe for beef wellington. It is the first recipe I have seen where the wrapping is done once as typically the beef is wrapped first with prosciutto and duxelles and then after being wrapped in the fridge with cling film the pastry is put on. Have you tried both ways and if so do you have any comments? Many thanks.
He Barbara, Thanks for the remark. You are right that in a lot of cases that is the procedure. I found that – if you make sure the mushroom/duxelle mix is not wet anymore, it doesn’t really make a lot of difference. Both methods work well, but I just prefer to do it all in one go. It saves time and the end result is the same.
I always want to make a beef Wellington and now I found the perfect recipe! Thank you, Simone.
You’re welcome! let me know how it turned out if you do make it!