Best Ever Beef Wellington Recipe

Ingredients in Beef Wellington

The cut of meat is the most important! You definitely want to splurge on some tender meat. Check out the recipe card at the bottom of the post for exact measurements.

Beef

Beef Tenderloin: Beef tenderloin is a tender cut of beef, and is the perfect meat for this recipe. Salt and Pepper: These will enhance the flavor of the meat. Olive Oil: This helps sear the tenderloin before wrapping it up.

Mushroom Duxelles

Mushrooms: I used Bella mushrooms for this mixture. Onion: The onion adds a delightful taste to the mushrooms. Garlic: You can use fresh garlic cloves or minced garlic from a jar. 1/2 teaspoon equals about one clove of garlic. Prosciutto: You wrap this additional layer of meat around the mushroom duxelles. Yellow Mustard: You can use any kind of yellow mustard that you prefer! It will be a glaze for the beef Wellington. Puff Pastry Sheet: This wraps it all together before you bake it. Eggs: The eggs help create a golden brown look on the pastry.

How to Make Beef Wellington

I can’t wait for you to try Beef Wellington! It is a sweet and savory blend of layers that melt in your mouth and tastes oh-so-good!

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Let it Rest: It is best to let the meat rest in between each stage of wrapping. Sitting it in the refrigerator or freezer will help firm up the tenderloin. Tie it Up: Tie your beef tenderloin with kitchen twine. This will help hold its shape while it is being seared. Brush the Meat with Egg: Brush your meat as well as the pastry with egg wash. This will make the top layer of the pastry stick to the meat and stop it from rising and leaving a gap. Trimming: Try not to trim the pasty too close to the meat. Give the meat more pastry when wrapping it. Don’t Wrap too Tightly: When adding the pastry, try not to wrap it tightly but don’t let any air in between. Layer it on smoothly and carefully without pressing too hard. Leftover Pastry: If you have leftover pastry, try using it for other recipes. Simply refrigerate it for another use, like pie decorating. Variations: Try this with different meats, Dijon mustard, and wild mushrooms for a more flavorful way of enjoying Beef Wellington.

Can You Make Beef Wellington Ahead of Time? Yes! You can make Beef Wellington ahead of time, up to 24 hours. Prepare your Beef Wellington according to the recipe and stop before adding the puff pastry. Wrap that portion tightly with plastic wrap and place it in the refrigerator until you are ready to bake it. Finish the recipe according to the Beef Wellington directions. Can you Freeze Beef Wellington? Yes, this is best to do before baking it with the pastry over the top. Freeze your beef tenderloin with all the layers for three days. When ready to bake, place the meat in the refrigerator overnight to thaw. Finish the recipe by adding the puff pastry layer over the top. How to Reheat Beef Wellington: Reheating Beef Wellington is a little tricky, making sure that it is not soggy or overcooked with the pasty now over the top. It is not as good as the first time you enjoyed it warm and freshly baked, but it will come close! Heat the oven to 275 degrees Fahrenheit and preheat for about 10 to 12 minutes or until warm. Be careful when using a microwave, Use less power and heat in small increments flipping it back and forth. Remember you are warming it up, not cooking it.