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Classic Beef Wellingtons

Perfect for holidays, this beef Wellington recipe is also impressively easy. Find ready-made puff pastry sheets in the frozen food section. —Kerry Dingwall, Ponte Vedra, Florida
  • Total Time
    Prep: 20 min. + chilling Bake: 25 min.
  • Makes
    4 servings


  • 4 beef tenderloin steaks (6 ounces each)
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 tablespoons olive oil, divided
  • 1-3/4 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 large egg, lightly beaten


  • Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown steaks in 1 tablespoon oil for 2-3 minutes on each side. Remove from skillet and refrigerate until chilled.
  • In the same skillet, saute mushrooms and onion in remaining oil until tender. Stir in remaining salt and pepper; cool to room temperature.
  • Preheat oven to 425°. On a lightly floured surface, roll each puff pastry sheet into a 14x9-1/2-in. rectangle. Cut into two 7-in. squares (use scraps to make decorative cutouts if desired). Place a steak in the center of each square; top with mushroom mixture. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly.
  • Place in a greased 15x10x1-in. baking pan. Cut four small slits in top of pastry. Arrange cutouts over top if desired. Brush with egg.
  • Bake 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Beef Wellington Tips

What cut of beef is best for beef Wellington?

Beef tenderloin is the cut of beef that’s most commonly used for beef Wellington recipes. It cooks for a similar amount of time as the puff pastry it's wrapped in, which ensures you won't wind up with overcooked beef.

What do you serve with beef Wellington?

Your go-to side dishes for steak will likely work well as beef Wellington sides. Try serving this beef Wellington recipe with one of our favorite mashed potato recipes, or these Garlic Roasted Brussels Sprouts.

Can you prep beef Wellington the night before?

Yes, beef Wellington can be prepped ahead of time—just be sure it’s wrapped properly and refrigerated until baking. If you're using homemade puff pastry, make it ahead of time and portion appropriately. As a shortcut, store-bought puff pastry works just as well and is a great time saver! 

Research contributed by Rashanda Cobbins, Taste of Home Food Editor
Nutrition Facts
1 beef wellington: 945 calories, 51g fat (13g saturated fat), 127mg cholesterol, 866mg sodium, 74g carbohydrate (3g sugars, 10g fiber), 48g protein.


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Average Rating:
  • Katy
    Dec 12, 2020

    I've made this recipe a couple times and it's definitely a treat for the holidays. I substitute shallots for the onions and it is absolutely delicious!

  • Diane
    Nov 12, 2020

    Where did the video go for this recipe?

  • Gary
    May 18, 2020

    ...i prefer to give the egg a stern talkin to.

  • sbrahatcek
    Jun 2, 2019

    Excellent and easy to make. I only thing I did differently was marinated the meat for a day or two.

  • Debbie
    Oct 7, 2018

    No comment left

  • Stephanie
    Mar 6, 2018

    I've made this recipe with rave reviews!!

  • cookie20
    Feb 5, 2018

    I didn't make it, so I can't rate it fairly, but "classic" or "real" beef Wellington is made with a pate de fois gras.

  • Sheri
    Jan 29, 2018

    Terri—each box of puff pastry has 2 sheets of dough so cut each in half to get. 4,servings

  • Terri
    Jan 26, 2018

    Question: The recipe calls for four tenderloins but only two squares of the puff pastry - is the pastry divided in some way?

  • aug2295
    Jan 2, 2012

    I was really surprised by how easy this was and how well it came out. Definitely a keeper!