If you’re looking for a celebration-worthy recipe for a special occasion or just because, look no further than this beef wellington recipe.

March 6, 2024

Chef Gordon Ramsay may be famous for his beef wellington, but other chefs can knock this recipe out of the park, too. If you’re looking for a beautiful, celebration-worthy recipe for a special occasion or just because, look no further than my beef wellington recipe.

You will need some time to make this , but believe me it is worth it when you sit down to this beautiful pastry wrapped piece of beef. To make this beef wellington recipe you will need to put these ingredients on your shopping list: a center-cut beef tenderloin roast, canola oil, Dijon mustard, cremini mushrooms, shallots, butter, garlic, fresh thyme, dry sherry, phyllo pastry sheets, prosciutto, fresh chives, fresh flat-leaf parsley and an egg for making an .

The mushrooms are made into duxelles. Duxelles is a French term for a mixture of minced mushrooms, onions, herbs, sherry and black pepper. The ingredients are cooked until they make a paste. Duxelles is a main ingredient in any authentic beef wellington recipe.

Serve this juicy, succulent beef tenderloin for with your favorite .

Fun Fact: According to Chef Ramsay’s website, “It is generally agreed that the dish was created in celebration of the first Duke of Wellington, Arthur Wellesley, and his victory at the Battle of Waterloo on June 18, 1815.”

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Cuisine: British
Prep Time: 1 hour
Cook Time: 26 hours
Total Time: 27 hours and 10 minutes
Servings: 8 to 10


  • 1 (2 to 3 pounds) center-cut beef tenderloin roast (about 10 to 12 inches long and 3 inches in diameter), trimmed
  • 2 tablespoons 
  • 2 tablespoons 
  • 2 pounds fresh cremini mushrooms
  • 3 large shallots, roughly chopped
  • 3 – 4 tablespoons unsalted butter
  • 3 medium garlic cloves, chopped
  • 2 tablespoons chopped fresh thyme leaves
  • 2 tablespoons dry sherry
  • 4 frozen phyllo pastry sheets, thawed
  • 8 – 10 thin prosciutto slices
  • 1 bunch chopped chives, chopped fine
  • 1/2 bunch flat-leaf parsley, chopped fine
  • 1 – 3 large frozen puff pastry sheets, partly thawed (see Recipe Notes)
  • 1 large egg, beaten, for egg wash

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Recipe Notes

  • How many puff pastry sheets you need will will depend on how large your tenderloin is. I use two for wrapping and one for lattice garnish.
  • A mixture of mushrooms, shallots and thyme is crazy yum, and the mixture heightens the flavor of this dish. It’s time-consuming but very important. Don’t try to speed up the cooking process at this step. Cook out as much of the moisture as possible. If you don’t, the mushrooms will lose moisture when you’re baking, which could lead to a disappointing and soggy bottom.
  • Wrapping your tenderloin in prosciutto is insurance. It provides a barrier for moisture, and on top of that, it adds an even more delicious umami flavor. It also helps adhere to the duxelle mixture. It will somewhat dissolve during baking.

Here’s how to make it: 

  1. Using kitchen twine, tie the tenderloin in four places to keep its cylinder shape. Season generously with salt and pepper.
  2. Over high heat, coat the bottom of a heavy skillet with olive oil. Once the pan is nearly smoking, sear tenderloin until well-browned on all sides, including the ends, about 2 minutes per side. Transfer to a plate. cool, snip off the twine and coat all sides with a good quality mustard. Place in the fridge to keep cool in the fridge or overnight.
  3. Meanwhile, make mushroom duxelles in the bowl of your food processor by pulsing the shallot first, then the mushrooms and thyme, all into fine bits.
  4. To a large skillet, add butter and melt over medium heat. Add mushroom mixture and sherry. Cook until all liquid has evaporated, about 25 to 30 minutes. The mushrooms will be nice and brown. Season with salt and pepper, then cool in the fridge or overnight.
  5. On a clean work surface, overlap three pieces of plastic wrap to form a 27×24-inch rectangle. Place the two phyllo sheets in the center of the plastic wrap to form with the long edge facing you. Overlap prosciutto on top of phyllo in two rows, leaving about a 1/2-inch border on the left and right phyllo edges.
  6. Spread the mushroom duxelles evenly over the prosciutto and gently press down to form a firm, even layer. Sprinkle with chives and parsley. Lay chilled beef lengthwise over the bottom third of the duxelles. Roll up beef and phyllo into a log, using plastic wrap as a guide and keeping it on the exterior of the log. Hold the outer ends of the plastic wrap and roll the log on the work surface back toward you to tighten. Refrigerate while you prepare the puff pastry.
  7. Preheat oven to 425 degrees F. Remove the tenderloin from the plastic wrap and place it on the bottom of the puff pastry. Brush the pastry edges with egg wash, then tightly roll the beef into the pastry.
  8. Once the log is covered in puff pastry, trim any extra pastry, then crimp edges to close tight. Wrap the roll in plastic wrap to get a tight cylinder, then chill for an additional 30 minutes.
  9. Remove the plastic wrap, then transfer the roll to an aluminum foil-lined baking sheet seam side down. Brush with egg wash and sprinkle with flaky salt. Cut and design any shapes on the dough. or use the third piece of puff dough to garnish as a lattice. I used a stainless steel lattice cutter I found online for pies. It helps if you have someone lift it after you cut it. Go over the cuts with a sharp paring knife to open them before applying the whole thing to the wellington. The dough can be temperamental when it warms up, so keep this in mind. Four hands are better than two. Ask for help, and work fast.
  10. Bake until pastry is golden and the center registers 12o degrees F for medium-rare, about 30 to 40 minutes, depending on your oven. Rest for 10 minutes before carving and serving. Enjoy!

Nutrition Facts Per Serving

Calories: 822

Total Fat: 41g

Saturated Fat: 15g

Cholesterol: 275mg

Sodium: 1318mg

Total Carbohydrate: 13.5g

Dietary Fiber: 1.2g

Total Sugars: 0.9g

Protein: 90.4g

Vitamin D: 0mcg

Calcium: 55mg

Iron: 12mg

Potassium: 1527mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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