Christmas Beef Wellington Recipe

5 Best Beef Wellington Recipes for an Unforgettable Meal

Dimi Dimi

Beef Wellington is the epitome of culinary luxury. A perfectly cooked, tender beef tenderloin, coated in a savory mushroom duxelles and salty prosciutto, all wrapped in a golden, flaky puff pastry crust—it’s a dish designed to impress. Whether you’re a seasoned pro or a first-time baker, these five recipes will guide you to creating the perfect Wellington.

1. How to Make a Perfect Classic Beef Wellington (A Step-by-Step Guide!)

There are meals, and then there is Beef Wellington. It is, without question, the ultimate culinary showstopper. The kind of dish that elicits gasps of admiration when you bring it to the table and a moment of reverent silence after the first bite. It has a reputation for being notoriously difficult, a recipe reserved for professional chefs. Today, I’m here to demystify this masterpiece and show you that with a little patience and a clear plan, you can absolutely conquer it in your own kitchen. This is my complete Classic Beef Wellington Recipe – Step by Step Guide. We are going to create a true work of art: a perfectly cooked, rosy-pink, and unbelievably tender center-cut beef tenderloin, encased in a deeply savory mushroom duxelles and a layer of salty prosciutto, all wrapped up in a golden, flaky, buttery puff pastry crust that shatters at the touch of a fork. This is not a simple weeknight dinner; this is a rewarding weekend project, a celebration meal, the perfect centerpiece for a holiday like Christmas (Weihnachten) or a special birthday here in Cologne. Follow me, step by step, and I promise you will create a meal that you and your loved ones will never forget. Conquering the Ultimate Culinary Showstopper The Beef Wellington is a dish of pure luxury with a storied history. At its heart, it’s a celebration of the finest cut of beef—the tenderloin—and the transformative power of classic French techniques. It’s the kind of dish that feels like a special occasion in and of itself. My goal with this guide is to break down what seems like an intimidating process into a series of simple, manageable stages. The key to a successful Wellington is not about being a world-class chef; it's about preparation, patience, and chilling. Each layer serves a purpose: the mustard adds a tangy kick, the mushroom duxelles provides an earthy depth, the prosciutto seasons the beef and creates a crucial moisture barrier, and the puff pastry provides that glorious, golden, crunchy exterior. When it all comes together, it's culinary magic. Why This Recipe is Worth the Effort: An Unforgettable "Wow" Moment: Slicing into a perfect Beef Wellington at the table is a moment of pure culinary theatre. It is the definition of a showstopper. Incredible Combination of Flavors & Textures: You get the tender, juicy beef, the savory, earthy mushrooms, the salty prosciutto, and the crisp, buttery pastry all in one perfect bite. A Detailed, Foolproof Guide: I will hold your hand through every single stage, with clear instructions and crucial tips to ensure your success and prevent the dreaded "soggy bottom." The Perfect Make-Ahead Showstopper: The beauty of this recipe is that all the main prep can be done the day before, leaving you with just the final bake on the day of your event. Ingredients & Equipment For the Beef and Duxelles: Center-Cut Beef Tenderloin (Rinderfilet im Mittelstück): about 1 kg (2-2.5 lbs), trimmed. Olive Oil: 2 tablespoons. English or Dijon Mustard: 2 tablespoons. Cremini/Chestnut Mushrooms: 450g (1 lb). Shallots: 2, finely chopped. Fresh Thyme: 1 tablespoon, leaves only. Unsalted Butter: 1 tablespoon. Dry White Wine: 60 ml (¼ cup). Prosciutto (or Parmaschinken): 12 thin slices. For Assembly and Baking: All-Butter Puff Pastry (Blätterteig): 1 large sheet (about 400-500g). All-Purpose Flour: For dusting. Egg Yolks: 2, beaten with 1 tablespoon of heavy cream for the egg wash. Coarse Sea Salt: For sprinkling on top. Essential Equipment: A large skillet. A food processor. Plastic wrap. A sharp knife. A pastry brush. A large baking sheet lined with parchment paper. An instant-read meat thermometer. This is not optional; it is the key to success. Time Estimates Active Prep Time: 1 hour Chilling Time: At least 1 hour (can be done overnight) Cook Time: 20-25 minutes Total Time: Approximately 2.5 - 3 hours (with a lot of inactive chilling time) Step-by-Step Instructions Follow these stages carefully. Remember, chilling is your best friend. Stage 1: Sear and Cool the Beef Pat the beef tenderloin completely dry and season it very generously on all sides with salt and pepper. Heat the olive oil in a large skillet over high heat until it's almost smoking. Carefully sear the tenderloin for 1-2 minutes on all sides—including the ends—until it has a beautiful, deep brown crust. Immediately remove from the pan and place it on a wire rack to cool completely. Once cool, brush the entire surface of the beef with the mustard. Stage 2: Make the Mushroom Duxelles While the beef cools, make the duxelles. Add the mushrooms, shallots, and thyme to a food processor and pulse until they are very finely minced into a paste-like consistency. Melt the butter in the same skillet over medium heat. Add the mushroom mixture and cook, stirring occasionally, for 10-15 minutes. The mixture will release a lot of water. Continue cooking until all the water has evaporated and the mixture is dry and paste-like. This is critical to prevent a soggy pastry. Pour in the white wine and cook for another 2 minutes until it has evaporated. Remove from the heat and let the duxelles cool completely. Stage 3: The First Wrap (Prosciutto & Duxelles) Lay a large piece of plastic wrap on your counter. Arrange the slices of prosciutto on it in a rectangle, overlapping them slightly to create a solid sheet. Spread the cooled mushroom duxelles evenly over the prosciutto. Place the cooled, mustard-coated beef tenderloin at the bottom edge of the prosciutto. Using the plastic wrap to help you, tightly roll the beef up in the prosciutto-duxelles blanket, creating a snug, uniform cylinder. Twist the ends of the plastic wrap tightly like a sausage to secure it. Stage 4: CHILL THE BEEF LOG Place the tightly wrapped beef log in the refrigerator to chill and firm up for at least 30 minutes, or up to 24 hours. This is a crucial step. Stage 5: The Final Wrap (Puff Pastry) Lightly flour your work surface. Unroll your sheet of puff pastry. Remove the beef from the plastic wrap and place it on the pastry. Gently wrap the pastry around the beef, trimming any excess so you have just enough to overlap slightly. Press the seam to seal it. Fold the ends in neatly like you're wrapping a present and seal. Place the Wellington, seam-side down, on a parchment-lined baking sheet. Stage 6: Decorate and CHILL AGAIN If you have leftover pastry, you can cut thin strips and create a lattice pattern on top. Brush the entire Wellington with the prepared egg wash. Use the back of a knife to gently score the pastry if you like. Sprinkle with coarse sea salt. Chill the wrapped Wellington in the refrigerator for at least 30 more minutes. This ensures the pastry is cold, which will make it extra flaky. Stage 7: Bake to Golden Perfection Preheat your oven to 200°C (400°F). Bake the chilled Wellington for 20-25 minutes. The pastry should be beautifully golden brown and puffed. The exact time will depend on your oven and the size of your tenderloin. Start checking the internal temperature after 15 minutes. You are looking for 52°C (125-130°F) for medium-rare. Stage 8: REST! (Absolutely Mandatory!) This is the final, crucial step. Transfer the baked Wellington to a cutting board and let it rest for a full 10-15 minutes before slicing. If you cut into it immediately, all the delicious juices will run out. Notes, Tips & Variations How to Avoid a "Soggy Bottom": The three keys are: 1) A very dry mushroom duxelles. 2) The prosciutto wrap, which acts as a barrier. 3) Placing the Wellington on a preheated baking sheet can also help crisp up the bottom crust. The Meat Thermometer is NOT Optional: This is an expensive cut of meat. The only way to guarantee it is not overcooked is to use an instant-read thermometer. It is the most important tool for this recipe. The Perfect Make-Ahead Strategy: You can complete this recipe up to Stage 4 and keep the prosciutto-wrapped beef log in the fridge for up to 24 hours. This breaks up the work and makes the final assembly and baking much less stressful. Serving Suggestions: A classic Beef Wellington is a showstopper that deserves elegant sides. It's perfect with My Classic Red Wine Reduction Sauce, creamy mashed potatoes, roasted asparagus, or simple glazed carrots.

This recipe is your ultimate guide to mastering the timeless classic. It breaks down each essential layer—the seared beef, the rich mushroom duxelles, the prosciutto wrap, and the final pastry encasement—into clear, manageable steps for a flawless result.

Ingredients:

  • 1 kg (2-2.5 lbs) center-cut beef tenderloin
  • 2 tbsp olive oil & 2 tbsp English or Dijon mustard
  • 450g (1 lb) cremini mushrooms & 2 shallots, finely chopped
  • 1 tbsp fresh thyme & 1 tbsp unsalted butter
  • 60 ml (¼ cup) dry white wine
  • 12 thin slices of prosciutto
  • 1 large sheet (400-500g) all-butter puff pastry
  • 2 egg yolks beaten with 1 tbsp heavy cream
  • Coarse sea salt

Short Guide:

  1. Prep Beef: Sear the seasoned tenderloin until browned on all sides. Let it cool completely, then brush with mustard.
  2. Make Duxelles: Cook the finely minced mushroom and shallot mixture until all moisture has evaporated. Deglaze with wine and cool.
  3. Assemble: On plastic wrap, lay out the prosciutto, spread the duxelles over it, and tightly roll the beef inside. Chill for at least 30 minutes.
  4. Wrap: Encase the chilled beef log in puff pastry, sealing the edges.
  5. Bake: Brush with egg wash, sprinkle with salt, and chill again. Bake at 200°C (400°F) for 20-25 minutes for medium-rare. Rest for 10-15 minutes before slicing.

[Find the full recipe here]

 

2. The Ultimate Christmas Beef Wellington Recipe

Beef Wellington Recipe with Mushroom Duxelles

Designed as a showstopper holiday meal, this recipe adds a festive twist with chestnuts in the duxelles and a decorative pastry finish. It’s an unforgettable centerpiece for any special celebration.

Ingredients:

  • 1.2 kg (2.5-3 lbs) center-cut beef tenderloin
  • 2 tbsp olive oil & 3 tbsp Dijon mustard
  • 450g (1 lb) cremini mushrooms & 2 large shallots
  • 100g (½ cup) cooked chestnuts, finely chopped
  • 1 tbsp fresh thyme & 2 tbsp butter
  • 60 ml (¼ cup) brandy or Cognac
  • 12-16 slices of prosciutto
  • 2 sheets (640g total) all-butter puff pastry
  • 2 egg yolks beaten with 1 tbsp cream
  • Flaky sea salt

Short Guide:

  1. Prep Beef: Sear, cool, and brush the tenderloin with mustard.
  2. Make Duxelles: Cook the mushroom and shallot paste until dry. Add chestnuts, deglaze with brandy, and cool completely.
  3. Assemble & Chill: Roll the beef in the prosciutto and duxelles layer. Chill for at least 3 hours or overnight.
  4. Wrap & Decorate: Wrap the log in one sheet of puff pastry. Use the second sheet to create festive decorations.
  5. Bake: Brush with egg wash and chill for 30 minutes. Bake at 200°C (400°F) for 20-25 minutes. Rest before serving.

[Find the full recipe here]

 

3. Easy, Beginner-Friendly Beef Wellington with Puff Pastry

Christmas Beef Wellington Recipe

This simplified version is perfect for first-timers. It uses a store-bought puff pastry and a single, thin crêpe as a clever barrier to guarantee a flaky, non-soggy bottom, making the process less intimidating without sacrificing flavor.

Ingredients:

  • 700-800g (1.5-1.75 lbs) center-cut beef tenderloin
  • 1 tbsp olive oil & 2 tbsp Dijon mustard
  • 225g (8 oz) cremini mushrooms & 1 shallot, finely chopped
  • 1 tsp fresh thyme leaves & 1 tbsp butter
  • 1 sheet (about 375g) store-bought all-butter puff pastry
  • 1 egg yolk beaten with 1 tbsp milk
  • For the Crêpe: 30g (¼ cup) all-purpose flour, 1 large egg, 60 ml (¼ cup) milk

Short Guide:

  1. Prep Beef & Duxelles: Sear and cool the beef. Prepare the simple skillet duxelles and let it cool.
  2. Make Crêpe: Whisk the crêpe batter and cook one large, thin pancake. Let it cool.
  3. Assemble: Lay the crêpe down, spread it with duxelles, and roll the beef tightly inside.
  4. Wrap & Chill: Wrap the log in puff pastry, seal, and chill.
  5. Bake: Brush with egg wash, sprinkle with salt, and bake until golden. Rest for 10 minutes before serving.

[Find the full recipe here]

 

4. The Perfect Beef Wellington Recipe with Mushroom Duxelles (A Masterclass)

Beef Wellington Recipe with Mushroom Duxelles

This recipe is a detailed masterclass focused on perfecting each luxurious layer. It provides in-depth instructions on creating a deeply savory mushroom duxelles, which is key to an exceptional Wellington, ensuring a rich and flavorful result.

Ingredients:

  • 1 kg (2-2.5 lbs) center-cut beef tenderloin
  • 2 tbsp olive oil & 2-3 tbsp Dijon mustard
  • 450g (1 lb) cremini mushrooms & 2 large shallots
  • 1 tbsp fresh thyme leaves & 1 tbsp butter
  • 60 ml (¼ cup) dry white wine
  • 12 slices of prosciutto
  • 1 sheet (400-500g) all-butter puff pastry
  • 2 egg yolks beaten with 1 tbsp cream
  • Flaky sea salt

Short Guide:

  1. Sear Beef: Sear the tenderloin, cool it completely, and then brush with mustard.
  2. Make Duxelles: Pulse mushrooms, shallots, and thyme into a paste. Cook in a skillet until all moisture has completely evaporated (10-15 mins). Deglaze and cool.
  3. First Wrap: On plastic wrap, layer the prosciutto, spread it with the intensely flavored duxelles, and roll the beef tightly inside. Chill for 30 minutes.
  4. Pastry Wrap: Encase the chilled log in puff pastry.
  5. Chill & Bake: Brush with egg wash, chill for another 30 minutes, then bake at 200°C (400°F) for 20-25 minutes. Rest thoroughly before slicing.

[Find the full recipe here]

 

5. Easy Mini Beef Wellingtons Recipe (The Perfect Party Appetizer!)

Easy Mini Beef Wellingtons

This recipe transforms the classic showstopper into elegant, bite-sized appetizers. Tender beef cubes and savory duxelles are wrapped in individual puff pastry parcels, making them a perfect, make-ahead option for any party or gathering.

Ingredients:

  • 450g (1 lb) beef tenderloin or thick sirloin, in 1-inch cubes
  • 1 tbsp olive oil
  • 225g (8 oz) cremini mushrooms & 1 shallot
  • 1 tsp fresh thyme leaves & 1 tbsp butter
  • 2 sheets (500g total) all-butter puff pastry
  • 1 large egg beaten with 1 tbsp water
  • Coarse salt, black pepper, and flaky sea salt

Short Guide:

  1. Prep: Make the duxelles and let it cool. Sear the beef cubes on all sides for 30-45 seconds per side and cool completely.
  2. Assemble: Cut puff pastry into 24 squares. Top each with a small amount of duxelles and a beef cube.
  3. Wrap: Fold the pastry corners over the beef and pinch the seams to seal.
  4. Chill & Bake: Chill the bites for 30 minutes (optional). Brush with egg wash, cut a small steam vent, and sprinkle with sea salt.
  5. Cook: Bake at 200°C (400°F) for 15-20 minutes until golden brown. Rest for 5-10 minutes before serving.

[Find the full recipe here]

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