There are certain dishes that immediately make a dinner feel like a celebration, and Beef Wellington will always be one of them. Golden puff pastry, tender beef, savory mushrooms, prosciutto, and maybe a little truffle because it’s New Year’s and we’re allowed to be extra.

The best part is that this recipe looks like you spent the entire day in the kitchen, but so much of the work can be done ahead of time. Assemble the Wellington, refrigerate it, and when you’re ready to serve, all that’s left to do is bake.

The mushroom mixture is cooked with shallots, garlic, thyme, white wine, and beef broth concentrate until it’s deeply savory and all that excess moisture has cooked away. Layer it with prosciutto, wrap it around the Dijon-brushed beef filet, and finish everything with flaky puff pastry.

It’s elegant, cozy, and exactly the kind of main-character dinner I want on the table when we’re celebrating something special. Pour the champagne, put the Wellington in the oven, and enjoy the night instead of hovering over the stove.

Here’s how to make this showstopping Beef Wellington at home.

Beef Wellington Recipe

An elegant, prep-ahead Beef Wellington made with tender beef filet, savory mushroom duxelles, prosciutto, Dijon mustard, and flaky puff pastry, with optional truffle for an extra-luxurious finish.

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Ingredients Method Notes

Ingredients

  

For the Beef Wellington

• 1 beef filet center-cut
• 1 tablespoon Dijon mustard
• 6 –8 slices prosciutto
• 1 package puff pastry thawed
• Olive oil or butter for searing
• Salt and pepper, to taste

For the Mushroom Mixture

• 1½ cups white mushrooms finely chopped
• 6 shallots finely chopped
• 2 garlic cloves minced
• 1 sprig fresh thyme
• ¼ cup white wine
• 1 tablespoon beef broth concentrate
• Olive oil or butter for sautéing

Optional

• Truffle paste
• Truffle slices

Method

 

1. Season the beef filet with salt and pepper and sear on all sides until nicely browned.
2. While the beef is still warm, brush it with Dijon mustard and set aside.
3. Sauté the mushrooms, shallots, garlic, and thyme until all the moisture cooks out.
4. Deglaze the pan with white wine, then stir in the beef broth concentrate.
5. Add truffle paste or truffle slices, if using.
6. Lay out the prosciutto slices and spread the mushroom mixture evenly over the top.
7. Place the beef filet on top of the mushroom mixture and roll everything up snugly.
8. Wrap the prosciutto-covered filet completely in the thawed puff pastry.
9. Refrigerate at this point if preparing the Beef Wellington ahead of time.
10. Bake at 375°F for 25–35 minutes, until the pastry is golden and flaky.
11. Allow the Beef Wellington to rest briefly before slicing and serving.

Notes

• Make it ahead assemble and refrigerate the Beef Wellington before baking so you can spend less time cooking when guests arrive.
• Watch the pastry. Bake until the puff pastry is deeply golden and flaky. Oven temperatures can vary, so begin checking the Wellington toward the lower end of the baking range.

WATCH IT COME TOGETHER

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A post shared by ANDREA DE NIEMEYER (@lekitchenbyad)

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If you make this recipe, I’d love to hear what you think. Leave a comment below and let me know how it turned out or any personal touches you added along the way.


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