Easy Beef Wellington (Step-by-Step Christmas Dinner Recipe)
Beef Wellington looks like something only a fancy restaurant would serve. But here’s my secret: it’s really just a few simple steps done one at a time. Sear the beef, cook the mushrooms, wrap it all up and bake.
In this easy version, a tender beef tenderloin is brushed with Dijon, wrapped in a savory mushroom layer and thin prosciutto, then tucked into flaky puff pastry. It comes out of the oven golden and crisp, with rosy, juicy beef inside.
Every Christmas I love making one big showpiece for dinner, and this is the one that gets the biggest reaction when I set it on the table. Best of all, most of the work can be done the day before.
Why You’ll Love This Beef Wellington
- A real showstopper. Golden pastry and pink slices make everyone say wow.
- Beginner friendly. Clear steps, store-bought puff pastry and no tricky techniques.
- Make-ahead. Prep the beef and mushrooms the day before.
- Big flavor. Dijon, mushrooms, garlic and salty prosciutto all season the beef.
- Perfect for holidays. Christmas, New Year’s Eve or any special dinner.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post. Here’s a quick guide.
- Center-cut beef tenderloin: Ask for an even, center-cut piece so it cooks evenly. Have the butcher trim the silver skin.
- Dijon mustard: Adds a gentle tang and helps the layers stick.
- Cremini mushrooms, shallots and garlic: Cooked down into duxelles, a rich mushroom paste. White button mushrooms work too.
- Prosciutto: Wraps the beef and keeps moisture away from the pastry. Thin-sliced ham is an easy swap.
- Puff pastry and egg: Store-bought all-butter puff pastry is easiest. The egg wash makes it shiny and golden.
How to Make Beef Wellington
- Sear the beef. Season well and brown on all sides in a hot skillet. Brush with Dijon and cool.
- Make the duxelles. Cook finely chopped mushrooms, shallots and garlic until completely dry. Cool.
- Wrap and chill. Spread the mushrooms over overlapping prosciutto, roll the beef up tightly in plastic wrap and chill 30 minutes.
- Add the pastry. Wrap in puff pastry, seal with egg wash, score the top and chill 15 minutes.
- Bake and rest. Bake at 425°F (220°C) until golden and 120 to 125°F (49 to 52°C) inside for medium-rare. Rest, then slice.
My Tips for the Best Beef Wellington
- Cook the mushrooms until they are really dry. Wet duxelles is the main cause of soggy pastry.
- Let every layer cool before wrapping. Warm fillings melt the butter in the pastry.
- Use a meat thermometer. Pull it at 120 to 125°F (49 to 52°C) for medium-rare or 130 to 135°F (54 to 57°C) for medium. It rises about 5 degrees while resting.
- The USDA recommends 145°F (63°C) with a 3-minute rest for beef roasts if you prefer it fully cooked.
- Slice with a serrated knife so the pastry stays neat.
Variations to Try
- Mini Wellingtons: Use 6 filet mignon steaks and wrap each one. Bake about 20 to 25 minutes.
- Crepe layer: Add a thin crepe under the prosciutto for extra protection against sogginess.
- No prosciutto: Use a layer of thin ham or blanched spinach leaves instead.
- Herb mix: Add chopped fresh parsley or rosemary to the duxelles.
Make-Ahead, Storage and Reheating
- Make ahead: Sear the beef and wrap it in duxelles and prosciutto up to 1 day ahead. Keep it chilled and add the pastry just before baking.
- Storage: Refrigerate leftovers within 2 hours for up to 3 days.
- Reheat: Warm slices in the oven at 350°F (175°C) for 10 to 15 minutes. Avoid the microwave, which makes the pastry soft.
What to Serve With It
Beef Wellington is rich, so I like simple sides: roasted vegetables, a green salad and something creamy like my Creamy Make-Ahead Mashed Potatoes. For a bigger holiday spread, you can also try my Beef Tenderloin With Garlic Herb Butter.
Frequently Asked Questions
How do I keep the bottom from getting soggy? Cook the duxelles until dry, chill the wrapped beef well and bake on a hot baking sheet. The prosciutto layer also acts as a barrier.
How much beef tenderloin do I need? A 2 1/2 to 3 pound center-cut roast serves about 8 people.
Can I make beef Wellington the day before? Yes. Prepare it up to the pastry step and refrigerate overnight. Wrap in pastry and bake when you’re ready.
Can I use a cheaper cut of beef? Tenderloin is best because it’s tender and cooks quickly. Other cuts can turn tough in this short cooking time.
One Last Thing
I hope this easy beef Wellington makes your Christmas dinner feel extra special. If you make it, please leave a comment and a star rating below. And don’t forget to save it to your Christmas dinner board on Pinterest!
Easy Beef Wellington
Ingredients
Beef:
- 2 1/2 to 3 lb center-cut beef tenderloin trimmed of silver skin
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
Mushroom duxelles:
- 1 lb cremini mushrooms very finely chopped
- 2 shallots finely chopped
- 3 cloves garlic minced
- 1 tbsp butter
- 1 tsp fresh thyme leaves
- 1/2 tsp salt
Wrapping:
- 8 to 10 slices prosciutto thinly sliced
- 1 sheet puff pastry from a 17.3 oz package, thawed (use both sheets if needed)
- 1 large egg beaten with 1 tbsp water
- flour for rolling
Instructions
- Pat the beef dry and season all over with salt and pepper. Heat the oil in a large skillet over high heat. Sear the beef on all sides until deep brown, about 2 minutes per side. Brush all over with Dijon mustard and let cool.
- For the duxelles, melt the butter in the same skillet over medium heat. Add the mushrooms, shallots, garlic, thyme and salt. Cook, stirring often, until all the liquid is gone and the mixture is dry and paste-like, 12 to 15 minutes. Cool completely.
- Lay a large piece of plastic wrap on the counter. Overlap the prosciutto slices into a rectangle big enough to wrap the beef. Spread the duxelles evenly over the prosciutto. Place the beef at one edge and use the plastic wrap to roll it up tightly into a log. Twist the ends and chill for 30 minutes.
- Heat the oven to 425°F (220°C). Line a baking sheet with parchment. On a floured surface, roll the puff pastry into a rectangle large enough to wrap the beef. Unwrap the beef, place it on the pastry and wrap it up, sealing the seam with egg wash. Trim extra pastry and tuck in the ends.
- Place seam side down on the baking sheet. Brush with egg wash and lightly score the top. Chill for 15 minutes.
- Bake for 35 to 45 minutes, until the pastry is deep golden and the center of the beef reads 120 to 125°F (49 to 52°C) for medium-rare. Rest 10 to 15 minutes before slicing into thick slices.
Notes
Make ahead: Wrap the beef in duxelles and prosciutto up to 1 day ahead and keep it chilled. Wrap in pastry just before baking.
Storage: Refrigerate leftovers within 2 hours for up to 3 days.
Reheat: Warm slices at 350°F (175°C) for 10 to 15 minutes so the pastry stays crisp.
Variations: Add a thin crepe layer under the prosciutto to keep the pastry crisper, or make individual Wellingtons with filet steaks.
