Easy Beef Wellington recipe which is adapted from Chef Gordon Ramsay is the best Christmas Dinner recipe ever! This English Classic Beef Wellington recipe features Beef Tenderloin fillet seared and coated with Yellow mustard, wrapped up with Parma Ham, Mushroom duxelles, and Puff Pastry. Finally this is baked until the top gets nice and golden brown. Its a perfect holiday dinner recipe which never disappoints.
Are you in the mood for a perfect British Christmas dinner recipe? Then nothing can compete with a classic Beef Wellington!
This dish is possibly one of the best gifts that English cuisine has given to the world. And you don’t need to be from England or be Gordon Ramsay to make a great Beef Wellington. All that you need is my easy recipe for Beef Wellington and just a little time of your day!
Also try these Holiday Dinner Recipes
- Beef Wellington Origin
- What is traditional Beef Wellington?
- What is so special about Beef Wellington?
- What cut of Meat is best for Beef Wellington?
- What do you need to make beef wellington?
- How to make Beef Wellington
- How to store Beef Wellington?
- Tips to make the Best Beef Wellington ever!!!
- How to make the Puff Pastry not soggy?
- What side dishes complement Beef Wellington the best?
- Easy Beef Wellington Recipe
Beef Wellington Origin
Just the name should give away that it is of English origins. Still, to get in more detail, Beef wellington is one of the most famous dishes from the English cuisine.
It was named after the 1st Duke of Wellington and has seen quite the history. Anyway, that is about the history part. Coming to the actual dish, the best way to describe it would be elegant yet simple.
What is traditional Beef Wellington?
The appearance of Beef Wellington can make it a star at any table, but its ingredients and making are quite simple. It is essentially a seared Beef Tenderloin Steak coated with Yellow Mustard, wrapped up with pâté, mushroom duxelles, parma ham and Puff Pastry. Finally this is baked until the crust gets golden brown on top.
And yet it is one of the trickiest dishes to master! But don’t worry, I will make this English classic as easy as it can get for you!
What is so special about Beef Wellington?
Its the presentation which steals the show every-time Beef Wellington is made. But besides that, its the juicy Yellow mustard covered Beef Tenderloin fillet, wrapped with Parma Ham, Mushroom duxelles and Puff Pastry that makes it so delicious and amazing.
Especially the crispy golden brown top with juicy beef inside is so so so delicious.
What cut of Meat is best for Beef Wellington?
Beef Tenderloin Fillet is the best cut of Meat which you must use to make Beef Wellington. Its soft, juicy and doesn't dry up upon baking. Beef Tenderloin your perfect cut of meat while making Beef
What do you need to make beef wellington?
1. Beef Tenderloin fillet
2. Kosher salt
3. Freshly ground black pepper
4. Extra Virgin Olive oil
6. Thin slices of Parma Ham or Prosciutto
7. Yellow mustard
8. Puff Pastry (Thawed to room temp.)
9. Beaten Egg Yolks (at room temp.)
How to make Beef Wellington
STEP 1: PREHEAT THE OVEN
- Preheat the oven to 400F
STEP 2: SEAR THE BEEF TENDERLOIN FILLET
- Heat Olive Oil in a skillet.
- Add the Fillet and sear the fillet until brown on all sides over medium high heat.
- Do not turn the fillet every often. Allow enough time to brown all the sides.
- Remove the seared beef tenderloin fillet immediately from the pan once it has become sufficiently brown. This will prevent overcooking of the meat.
- Now, brush Yellow Mustard on all sides of the seared Fillet.
STEP 3: PREPARE THE MUSHROOM DUXELLES
- Chop the Mushrooms into rough bits. You don’t need to be very particular about it, just chop them up as you like.
- Then put all the chopped-up mushrooms inside a food processor and pulse the mushrooms until you get a fine puree. Just one or two pulses should be enough to puree the mushrooms.
- Heat a large pan over medium high heat.
- Add your pureed mushroom to it and cook it until the mushrooms release their moisture and your puree dries up.
- Once that's done, you can turn off the heat and put away the cooked mushrooms in a separate bowl for future use in this recipe.
Now comes the tricky part of wrapping the Beef Tenderloin Fillet. But don’t worry, I will make it really simple for you.
STEP 4: WRAPPING THE FILLET
- First of all, spread out a plastic wrap on a clean and flat surface, like your kitchen countertop.
- Then lay the strips of Parma ham in such a way that they overlap each other and form one complete sheet in itself.
- Now over this layer of Ham spread the Mushroom duxelles in an even and medium-thick layer.
- Finally, place the mustard-covered and seared Beef Tenderloin fillet in the middle of the Ham, right on top of the Mushroom layer.
- Slowly and very gently with the help of the plastic wrap, roll the Ham strips over the fillet and wrap it tightly into a barrel-like shape.
- Tighten this shape by twisting the plastic wrap at the ends, so that the Beef Wellington can keep its shape.
- Refrigerate it for 20 minutes so that it can set.
STEP 5: ROLL PUFF PASTRY
- Now take out a puff pastry sheet and roll it out onto a clean surface
- Make sure that the pastry is large enough to wrap all around the meat.
- With this done, just take out the prepared fillet from the fridge and unwrap it
- Place the Fillet in the middle of the Puff Pastry Sheet.
- Brush the edges of the puff pastry sheet with whisked/beaten egg yolks.
- Now you can easily fold the puff pastry over the fillet, and pinch it closed easily at the ends thanks to the egg wash.
- Make sure you cut off any excess pastry sticking out!
- Your prepared Beef Wellington is now almost ready to be baked. But before that, you first need to brush it all over with Egg wash again and then refrigerate so that it can chill and set. It will take just about ten minutes at the maximum.
STEP 6: BAKE
- Now you can finally get to the baking part of the beef wellington.
- Place the pastry-wrapped filet on a roasting pan and again brush it with an egg wash so as to give it a great shine and a gorgeous golden brown color when it gets baked.
- Score the puff pastry top by making slits on it in the form of diamonds but this step is completely optional. Finish the baking prep by sprinkling some kosher salt on the top.
- It's time to bake the Beef Wellington!
- Bake for 35-40 min at 400°F. This much time is sufficient to give your meat a nice medium-rare.
- Your beef wellington is now ready! Take it out of the oven and let it cool off for a few minutes before cutting into slices and serving!
How to store Beef Wellington?
I do not recommend storing Beef Wellington or making it ahead of time. The main reason being that the Puff Pastry top gets soggy upon freezing and reheating. However, if you have to follow the tips below.
Storing Beef Wellington is super easy. If you have leftovers then all you need to do is pack them in an airtight container and refrigerate it for 4-5 days.
You can also very easily freeze your Beef Wellington for a couple of months. All you need to do is wrap it up tight in a cling film and then place it in the freezer for storage. Whenever you want to use the frozen Beef Wellington, just pop it in the oven for a few minutes and it is ready to be served!
However, remember that freezing and reheating will make the crispiness of the puff pastry go away. So its best to enjoy it fresh.
Tips to make the Best Beef Wellington ever!!!
- The meat is the main part of Beef Wellington. It can either make or break a recipe. So make sure you are using only high-quality Beef tenderloin Steak to make your Beef Wellington!
- If you want to get the full English experience then use Coleman’s Original English mustard for making your Beef Wellington!
- Don’t make Beef Wellington ahead of time as that way you really risk the puff pastry getting soggy.
- But you can definitely make mushroom duxelles ahead of time instead and storing it in an airtight jar in the refrigerator
- If you are using frozen puff pastry sheets then make sure you thaw them out on the counter first for about 2-4 hours so that they are pliable enough to be rolled out.
How to make the Puff Pastry not soggy?
- A good way to make a good puff pastry is to brown the Beef Fillet in the beginning.
- Also double plastic wrap the puff-wrapped fillet and chill it in the refrigerator to avoid the pastry getting soggy.
- Chilling the Beef Tenderloin before baking, makes the puff pastry top extra crispy as that way it bakes slowly in the oven and does not gets over baked.
What side dishes complement Beef Wellington the best?
- Miso Carrots (Roasted)
- Brown Sugar Maple Glazed Carrots with Spiced Nuts
- Honey Sriracha Glazed Carrots
- Crispy Fried Green Beans in Air-Fryer
- Garlic Butter Sauteed Green Beans with Parmesan
- Green Beans Almondine
- Maple Mustard Glazed Green Beans
- Garlic Mashed Potatoes
- Colcannon - Irish Mashed Potatoes with Cabbage
- Southern Buttermilk Ranch Mashed Potatoes
- [2-Ingredient] Crispy Air Fryer Broccoli
Easy Beef Wellington Recipe
- 1 pound Beef Tenderloin fillet
- 3 tablespoon Extra Virgin Olive Oil
- 1 pound Mushrooms I use cremini. Can use half Shiitake
- 5 slices Parma Ham or Prosciutto
- 2 tablespoon Yellow Mustard
- 1 sheet Puff Pastry thawed to room temp.
- 2 large Egg Yolks beaten (for eggwash)
- PREHEAT THE OVEN: Preheat the oven to 400F. Thaw the Puff Pastry sheet to room temp. for about 2-4 hours or until soft and pliable enough to roll.
- SEAR THE BEEF TENDERLOIN FILLET: Heat Olive Oil in a skillet over medium high heat. Add the Beef Tenderloin fillet and sear until it gets brown on all sides. Do not turn until one side browns evenly. After the fillet browns evenly, apply Yellow Mustard over the fillet, on all sides, using a kitchen brush and keep it aside in a separate plate.
- PREPARE THE MUSHROOM DUXELLES: Roughly chop the Mushrooms. Throw them in the food processor and pulse until pureed. Just one or two pulses should be enough. Once Pureed, transfer it to a skillet. Heat over medium high heat and toss for 5 minute or until the moisture released from the mushroom dries out. Once thats done, remove the cooked mushrooms from the skillet and keep aside.
- WRAP THE FILLET: Now comes the most important part. First of all, spread the plastic wrap on a clean and dry surface. Lay the Parma ham strips over it, overlapping each other so that it forms a sheet in itself. Now, spread the Mushroom duxelles over it in an even medium thick layer. Now, place the mustard covered seared Beef Tenderloin fillet in the center of the Ham. Gently wrap using the plastic wrap to make a barrel like shape. Twist the ends. Refrigerate this for about 10-20 minutes
- BAKE: Roll the Puff pastry sheet. Roll it big enough so that it wraps around the beef. Wrap the roll and place it in the center of the puff pastry. Brush eggwash on the sides of the sheet and roll it tightly. Seal the edges and brush egg wash all over again. Refrigerate for about 10 minutes. Brush again with eggwash so that the top gets crispy and golden brown. Score the top by making slits in the shape of diamonds. This is optional. Sprinkle some kosher salt on top. Then transfer this to a roasting pan and bake for 35-40 minutes. This much time is sufficient to give your meat a nice medium-rare.
- Now its ready. Cool it down to room temp for 15 minutes and then cut and serve