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Best Beef Wellington


This Beef Wellington recipe combines beef tenderloin, mushroom duxelles, prosciutto, and golden puff pastry for a symphony of flavors. It is the best!

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1.5 pounds beef fillet, 700 g
1 oz butter 25 g
10 oz mushrooms 250 g
1 roll puff pastry 20 oz, 500 g
8 slices Presunto Parma ham, prosciutto
1 oz Dijon mustard 25 g
1 egg yolk(s)
2 sprigs thyme fresh
to taste salt
to taste black pepper

And love - it is the main ingredient!


1 slice
Serving Size
55.5 g
34.8 g
26.3 g
9.1 g
Saturated Fat
3 g
200 mg
1.5 g
843 mg
Tap the "+" to expand/hide the nutrition info.

Please note that I am not a nutritionist. The nutrition information is provided for reference only and is approximate. It is calculated using one of the online calculators, like this one.



      About the Recipe


      This Beef Wellington Recipe combines beef tenderloin, mushroom duxelles, prosciutto, and golden puff pastry for a symphony of flavors. It is the best!

      Beef Wellington on a baking paper.

      What is the best season to make this recipe?

      My Beef Wellington recipe is a versatile choice for any occasion. Whether it’s a cozy winter evening or a lively summer gathering, this dish’s rich and savory flavors are bound to leave a lasting impression.

      What are the health benefits of this dish?

      Beef Wellington offers some nutritional value. The lean beef fillet provides a good source of protein and essential nutrients, and the puff pastry adds a delightful crunch without being overly heavy.

      Additionally, incorporating mushrooms in the duxelles layer contributes vitamins and minerals. Keep in mind – moderation is the key.

      Where can I buy the required ingredients?

      To embark on your Beef Wellington journey, quality ingredients are essential. Visit your local butcher for a prime beef fillet, ensuring it’s well-trimmed for optimal tenderness. Fresh mushrooms, can be found at your local farmers’ market or well-stocked grocery store.

      High-quality puff pastry can often be found in the freezer section or, for the adventurous, try making your own from scratch. Here is my very easy recipe for Puff Pastry Dough in 40 minutes.

      Can I substitute any of the ingredients?

      While Beef Wellington is a classic recipe, there’s always room for personalization.

      If you have dietary restrictions or preferences, consider substituting the beef fillet with a tender cut of pork or even a portobello mushroom for a vegetarian twist.

      Experimenting with different mushroom varieties can also add depth to the duxelles layer.

      Cut Beef Wellington on a board with juicy meat inside.

      Can I make this dish part of a menu?

      Absolutely! Elevate your dining experience by incorporating Beef Wellington into a well-rounded menu.

      For an appetizer, you can start with my Garlic Butter Shrimp.

      You can serve Beef Wellington as your main dish. Pair it with truffled mashed potatoes and a velvety red wine reduction for a symphony of flavors that will impress even the most discerning guests. In case, you need any other meat dishes, you can make  Meat Roulette, or Stuffed Peppers with Ground Beef and Rice.

      Then, serve my exquisite Strawberry Blackberry Pavlova, or Kiwi Pavlova for dessert. If you enjoy apples, try my  Apple Cinnamon Cake! So good! 🙂

      Which drinks pair well with this dish?

      To complement the robust flavors of Beef Wellington, opt for full-bodied red wines such as Cabernet Sauvignon or Merlot.

      The tannins in these wines cut through the richness of the beef, creating a harmonious balance.

      For a non-alcoholic option, consider sparkling water infused with citrus for a refreshing contrast.

      Beef Wellington on a baking paper with a bowl of mashed potatoes.

      How long can I store the leftovers?

      While Beef Wellington is best enjoyed fresh out of the oven, leftovers can be stored in the refrigerator for up to two days.

      To preserve the pastry’s crispness, reheat individual slices in the oven at a low temperature. Keep in mind that the texture may vary upon reheating, but the flavors will undoubtedly remain exceptional.

      Recipe tips & tricks

      1. Perfecting the Pastry: Ensure the puff pastry is rolled out evenly to achieve that golden, flaky crust. Chilling the pastry before baking also helps maintain its structure.
      2. Sealing the Meat: Seal the edges of the pastry tightly to prevent any leaks during baking, ensuring the beef remains succulent.
      3. Temperature: Use a meat thermometer to achieve the desired level of doneness for the beef—medium-rare is recommended for the juiciest results. You can see the temperature on my video.
      4. Wine Reduction Sauce: You can make wine reduction sauce at home. Simply add one cup of red wine of your choice to a pot and keep on low heat until the wine reduces its consistency two times. You can get around 8 tablespoons. Drizzle 1 tablespoon of sauce over the portion of Beef Wellington to get even more flavor.

      This Beef Wellington recipe is a classic dish that embodies sophistication and flavor, your family or friends will love it so much! And there will be no leftovers for sure 🙂

      Cut Beef Wellington on a board with juicy meat inside and mashed potatoes and reduced wine sauce.

      Made this recipe?

      Please share your thoughts about this recipe in the comments below. What did you like the most? Did you make any modifications?

      Share the recipe with your family & friends and tag @HelenaRecipes on social media if you’ve made it! 😉

      Want another recipe?

      Follow me on Pinterest and on the Food Bloggers’ Directory.
      And check out these other beef recipes that you will love:


      Check out my video. And, subscribe to my YT channel to stay tuned and enjoy other recipe ideas!

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      5 min

      Prepare ingredients and beef

      Prepare all ingredients on a table. Clean and get rid of excessive fat from the piece of meat.

      2 min

      Season beef

      Season beef fillet with salt and pepper on a board and coat it evenly.

      5 min

      Sear beef

      Quickly sear the beef fillets in a hot pan with 1 ounce of mellted butter for 30-60 seconds until browned all over and rare in the middle. Remove from the pan, coat with mustard from all sides and leave to cool.

      20 min

      Cook mushrooms

      Finely chop the mushrooms and cook in a hot pan without oil. When the mushrooms begin to release their juices, continue to cook over a high heat for about 6-8 minutes until all the excess moisture has evaporated and you are left with a mushroom paste (known as a duxelle). Remove the duxelle from the pan and leave to cool fro 10 min at least.

      5 min

      Prosciutto and mushrooms

      Lay a large sheet of cling film on a work surface and place 8 slices of Parma ham in the middle, overlapping them slightly, to create a square. Spread half the mushrooms paste evenly over the ham.

      30 min

      Chill beef

      Place Beef Wellington on top of the mushroom-covered ham. Using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log. Chill the beef for at least 30 minutes.

      5 min

      Brush pastry

      Brush the puff pastry dough with the egg wash. Remove the cling film from the beef, then wrap the pastry around presunto-wrapped fillet. Trim the pastry and brush all over with the egg yolk. Decorate with thyme sprigs and cutouts from dough.

      5 min

      Preheat oven

      Preheat the oven to 400°F or 200°C.

      45 min


      When you are ready to cook the beef wellington, place beef wellington on the tray and bake it for 25-35 minutes until the pastry is golden brown and cooked. Rest for 10 minutes before carving.

      1 min


      Your Beef Wellington is ready. Enjoy!



      Recipe creator and contributing writer to food-related publications.

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