Step-By-Step Guide to Making Beef Wellington

Beef Wellington


Beef Wellington is a classic and elegant dish that has graced the tables of fine dining establishments and home kitchens for generations. This decadent dish features a succulent beef tenderloin, enveloped in a mushroom duxelles, wrapped in prosciutto, and encased in flaky, golden puff pastry. While it may seem daunting, creating a Beef Wellington at home is an achievable endeavor with the right guidance and a little patience. In this step-by-step guide to making Beef Wellington, we will walk you through the process of making Beef Wellington, from selecting the right cut of meat to achieving that perfect, crispy pastry crust.

I. Ingredients

1. Beef Tenderloin:
The centerpiece of Beef Wellington, the beef tenderloin should be a high-quality, center-cut piece, weighing around 2 to 2.5 pounds.

2. Mushroom Duxelles:
You’ll need a mixture of finely chopped mushrooms, shallots, garlic, and herbs.

3. Prosciutto:
Thin slices of prosciutto will be used to wrap the beef and keep the pastry dry.

4. Puff Pastry:
Store-bought puff pastry is a convenient option, but you can also make your own if you’re feeling ambitious.

5. Egg Wash:
A beaten egg, which is brushed on the pastry before baking to give it a golden finish.

6. Salt and Pepper:
To season the beef, duxelles, and pastry.

II. Preparing the Beef

Beef Wellington

1. Trimming and Tying:
– Begin by trimming any excess fat and silverskin from the beef tenderloin. It should be uniformly shaped for even cooking.
– Tie the tenderloin with kitchen twine at regular intervals to maintain its shape during cooking.

2. Seasoning:
– Season the beef generously with salt and freshly ground black pepper. This will enhance the flavor of the meat.

III. Making the Mushroom Duxelles

Beef Wellington

– 1 pound of mushrooms (usually white or cremini)
– 2-3 shallots, finely chopped
– 2 cloves of garlic, minced
– Fresh herbs (thyme, rosemary, and parsley)
– Salt and pepper
– Butter and olive oil

Cooking the Duxelles:
– In a food processor, pulse the mushrooms until finely chopped.
– In a skillet, heat some butter and olive oil. Add shallots and garlic and sauté until translucent.
– Add the chopped mushrooms and continue cooking until they release their moisture and become dry.
– Season with salt, pepper, and finely chopped fresh herbs.

Cooling and Draining:
– Let the duxelles mixture cool completely to avoid moisture in the Beef Wellington.
– Once cool, you can place it in a clean kitchen towel and squeeze out any excess liquid.

IV. Assembling the Wellington

Beef Wellington

1. Prosciutto Layer:
– Lay a sheet of plastic wrap on a clean surface and arrange prosciutto slices to form a layer.
– Spread a thin layer of mushroom duxelles on the prosciutto.

2. Puff Pastry:
– Roll out your puff pastry sheet to a size that can fully encase the beef and mushroom layer.

3. Wrapping and Sealing:
– Place the seasoned beef tenderloin on top of the duxelles layer.
– Carefully roll the prosciutto and mushroom layer around the beef, using the plastic wrap to assist in wrapping tightly.
– Place the wrapped beef at the center of the puff pastry and fold the pastry around it, sealing the edges.

V. Baking the Wellington

Beef Wellington

1. Temperature and Time:
– Preheat your oven to 400°F (200°C).
– Brush the pastry with the egg wash for a beautiful golden finish.
– Place the Wellington on a baking sheet seam side down and bake for about 40-50 minutes, or until the pastry is golden brown.

2. Achieving the Desired Doneness:
– Use a meat thermometer to check the internal temperature of the beef.
– For medium-rare, aim for about 130°F (54°C); for medium, around 140°F (60°C).
– Remove from the oven when the desired temperature is reached and allow the Wellington to rest for at least 10 minutes.

VI. Serving and Garnishing

Beef Wellington


1. Resting the Wellington:
– Resting the Beef Wellington allows the juices to redistribute, ensuring a moist and delicious result.
– Tent the Wellington loosely with foil and let it rest on a cutting board.

2. Slicing and Plating:
– Slice the Beef Wellington into thick portions.
– Serve with your choice of side dishes such as mashed potatoes, vegetables, or a rich red wine sauce.


Making Beef Wellington is a rewarding culinary experience that’s perfect for special occasions or to impress your guests. By following this step-by-step guide, you can create a beautifully wrapped, tender beef dish with layers of flavor. With practice, you’ll master this classic recipe and make it a signature dish in your repertoire. Whether you’re an aspiring home chef or a seasoned cook, Beef Wellington is a timeless and elegant addition to your culinary skills. Enjoy the rich and savory taste of this classic dish!

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