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 minutesminutes
Cook Time: 30 minutesminutes
Chill Time: 30 minutesminutes
Total Time: 1 hourhour45 minutesminutes
Servings: 7
Calories: 590kcal
Cost: $65
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)
Ingredients
2.5lbBeef tenderloin- Trimmed and tied
1sheetPuff pastry- Thawed if frozen
10ozMixed mushrooms- Button, cremini, or wild
8slicesProsciutto- Thinly sliced
2tablespoonDijon mustard- For brushing beef
1tablespoonFresh thyme- Leaves only
1Egg- Beaten, for brushing
2Shallots- Finely chopped
2clovesGarlic- Minced
¼cupWhite wine- Optional
2tablespoonFresh parsley- Chopped
½teaspoonBlack pepper- Or to taste
1teaspoonSea salt- Or to taste
Instructions
Sear the beef, brush with Dijon, and let cool
Make mushroom mixture and let it cool
Layer prosciutto, spread mushrooms, wrap beef, and chill
Roll out pastry, assemble Wellington, seal, score, and egg wash
Bake until golden, check temp, rest before slicing
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.