Beef Wellington

Everyone should have a show-stopper of a recipe in their back pocket; a dish that will garner awe and compliments as it’s set on the table. For me, that dish is beef Wellington. This beef Wellington recipe can be assembled one day and then served the next, which helps to break the project into more manageable chunks.

Yes, you’ll want to splurge a bit on the beef to ensure that the steaks are as tender as the puff pastry they’re wrapped in. But, other than that, the rest of the ingredients in this beef Wellington recipe can be found at the grocery store. It makes individual, pastry-wrapped Wellingtons that are perfect as an elegant centerpiece for celebratory menus of all kinds.

Ingredients for Beef Wellington

• Beef tenderloin steaks: Also known as filet mignon, beef tenderloin steaks are lean, tender cuts of beef. Seasoning and searing them first helps ensure the best flavor, and they’re baked once encased in pastry.
• Mushrooms: Sliced fresh mushrooms add an earthy, umami flavor to the filling, which contrasts nicely with the rich beef. You can use button, cremini, shiitake or any other type of mushroom you like.
• Onion: Chopped onion provides sweetness and depth to the beef Wellington filling.
• Frozen puff pastry: Two squares store-bought puff pastry are a welcome shortcut ingredient that creates tender parcels to encase the beef Wellingtons. Don’t forget to thaw it in advance in the refrigerator!
• Egg: Brushing the Wellingtons with beaten egg gives the pastry a golden-brown color.

Directions

Step 1: Season and sear the steaks

Sprinkle the steaks with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. In a large skillet, brown the steaks in 1 tablespoon of oil for two to three minutes on each side. Remove the steaks from the skillet and refrigerate them until they’re chilled.

Step 2: Cook the filling

In the same skillet, saute the mushrooms and onion in the remaining oil until they’re tender. Stir in the remaining salt and pepper, then let the filling cool to room temperature.

Step 3: Assemble the beef Wellingtons

Preheat the oven to 425°F. On a lightly floured surface, roll each puff pastry sheet into a 14×9-1/2-inch rectangle. Cut each puff pastry into two 7-inch squares (use any scraps to make decorative cutouts, if desired). Place a steak in the center of each square, then top it with the mushroom mixture. Lightly brush the pastry edges with water. Bring the opposite corners of the pastry over the steak, then pinch the seams to seal the beef Wellingtons tightly.

Step 4: Decorate the puff pastry

Place the beef Wellingtons in a greased 15x10x1-inch baking pan. Cut four small slits in the top of each pastry. Arrange cutouts over the top, if desired. Brush the puff pastry with your egg wash.

Step 4: Bake the beef Wellingtons

Bake the beef Wellingtons for 25 to 30 minutes or until the pastry is golden brown and the meat reaches the desired doneness (for medium-rare, a thermometer should read 135°; for medium, 140°; for medium-well, 145°).

Beef Wellington Variations

• Add herbs: Season the onion and mushroom mixture with minced fresh thyme or rosemary.
• Layer in more luxe ingredients: Wrap the steaks in prosciutto before adding the mushrooms and onions, or spread some chicken or duck liver mousse on the inside of the pastry before adding everything else.
• Add scratch-made pastry: While store-bought puff pastry is a great option for this recipe, you can really make it special by making the puff pastry from scratch.
• Give it a sauce: Serve beef Wellington with a red wine reduction or a creamy peppercorn sauce.

How to Store Beef Wellington

The best way to store leftover beef Wellingtons is to let them cool completely, then seal them in an airtight container in the refrigerator. They can be stored in the refrigerator for up to four days. To reheat beef Wellingtons, warm them in a 350° oven for 15 to 20 minutes, or until they’re heated through.

Can you freeze beef Wellington?

Yes, you can freeze beef Wellington! Freezing is a great way to prepare them ahead of time, especially for special occasions. To freeze this recipe, let these cooked beef Wellingtons cool completely. Wrap them tightly in storage wrap, then in a layer of aluminum foil. Place them in a freezer-safe bag and freeze them for up to three months.

When ready to serve, thaw the beef Wellingtons overnight in the refrigerator. Bake them in a preheated oven at 375° until they’re heated through, about 20 to 30 minutes.

Can you make Beef Wellington ahead of time?

Yes, individual beef Wellingtons can be prepped ahead of time. Season and sear the beef tenderloin steaks and mushroom-onion filling as instructed in the recipe. Make and assemble the Wellingtons as instructed. Place them in a single layer on a baking sheet lined with parchment paper, and either refrigerate or freeze them. Store them in an airtight container. When ready to serve, thaw the Wellingtons overnight in the refrigerator. Bake them according to the recipe instructions.

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 your favorite mashed potato recipes, or these garlic roasted Brussels sprouts.