Love impressive beef recipes? Try my cowboy steak, smoked beef tenderloin, and filet mignon next. Confession time: I was intimidated to make this dish for a while. I always thought it was complex and required tons of practice to get right. Well friends, now that I’ve done it, I can confidently say it’s easier than I thought! It’s even grown to become one of my family’s most requested beef dishes.
Why I love this recipe
It’s straight decadence. Every bite is layered with flavor, from the tender beef to the savory mushrooms and buttery pastry. It looks impressive. Anyone you share this with will be blown away by the presentation, but only you will know how easy it was! It’s easy to make in advance. You can prep the entire dish the night before, then just pop it in the oven right before you’re ready to serve. Room to modify. I’m sharing the traditional recipe, but nearly every component can be modified to suit your needs.
Ingredients needed
Mushrooms. Use either crimini, white buttons, or wild mushrooms. They’ll need to be brushed off to remove dirt. Oil. I used olive oil. Beef fillet. Also known as filet mignon, it’s the best steak cut since it’s the most tender cut. Alternatively, you can use Denver steak, cube steak, or even pork tenderloin (yes, I know, it’s not beef). Unsalted butter. So you can better control the amount of salt in the dish. Garlic and onions. For essential aromatics. The onions can be substituted with large shallots. Thyme. Preferably fresh. Flour. To dust your working surface. Puff pastry. A frozen store-bought pastry is perfect. Allow it to thaw before using. Look for one with a higher fat content and low/no moisture. Prosciutto. For flavor and a moisture barrier to prevent the beef from drying out. Bacon can also be used. Egg. To brush on the pastry dough before baking.
How to make beef Wellington
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. This is a classic English-based recipe dating back to the 1800s. It combines beef fillets with a blend of mushrooms, garlic, and onion, called a mushroom duxelles. This beef and mushroom mixture is layered with prosciutto and wrapped in pastry dough, then baked until golden brown on the outside and juicy in the center.
Arman’s recipe tips
Wrap the beef tightly. The tighter the pastry is, the more evenly it’ll cook. Don’t rinse the mushrooms. Mushrooms absorb water easily, so to clean them, I usually just dab them with a wet paper towel to remove any dirt. Always use a meat thermometer to check the doneness of the meat. It cuts out all the stress, trust me. Prefer medium well beef? Cook until the internal temperature reaches 150F. For rare, cook to 125F. Use a sharp, serrated knife. So you don’t tear the pastry dough. Don’t skip the chill step. Chilling the pastry helps seal the dough around the beef so the juices don’t leak out.
Storage instructions
To store: Store leftovers in an airtight container in the refrigerator for 2-3 days. To freeze: Let the leftovers cool completely, then wrap them in foil and store them in a freezer-safe bag for three months. Reheating: Bake leftovers in an oven at 300F/149C for 15-20 minutes or until the dough is crisp and the meat is warm.
Frequently asked questions
More impressive dinners
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Originally published February 2023, updated and republished September 2024
