Beef Wellington Recipe & Wine Pairing

Beef Wellington is basically the ultimate "main character" meal, featuring a juicy tenderloin wrapped in a cozy layer of savory mushrooms and buttery, flaky pastry. It’s fancy enough to impress your in-laws but comforting enough that you’ll want to eat the leftovers in your pajamas.

Let’s Get Started!

• Prep Time: 35 minutes

• Cook Time: 25–30 minutes

• Rest Time: 15 minutes

• Total Time: 75 - 80 minutes

Ingredients

• 2 lb center-cut beef tenderloin (trimmed)

• 2 tbsp olive oil

• 3 tbsp English mustard

• 1 lb cremini mushrooms (finely minced)

• 2 cloves garlic, minced

• 8–10 slices prosciutto

• 1 sheet puff pastry (thawed)

• 2 egg yolks (beaten with a splash of water)

• Salt and pepper to taste

Instructions

1. Sear the Beef: Season the beef generously with salt and pepper. In a hot pan with olive oil, sear all sides of the beef until browned (about 2 minutes per side). Remove from heat and immediately brush the entire surface with mustard. Let it cool.

2. Make the Duxelles: Sauté the minced mushrooms and garlic in the same pan over medium-high heat until all the moisture has evaporated and they form a thick paste. Season and let cool completely.

3. Wrap in Prosciutto: Lay a sheet of plastic wrap on your counter. Arrange the prosciutto slices in an overlapping rectangle, spread the mushroom paste over them, and place the beef in the center. Use the plastic wrap to roll it up tightly into a log; chill in the fridge for 20 minutes.

4. Wrap in Pastry: On a floured surface, roll out the puff pastry. Unwrap the beef log and place it in the center. Wrap the pastry around the beef, trim any excess, and seal the edges.

5. Bake: Place on a baking sheet, brush with the egg wash, and score the top lightly with a knife. Bake at 425°F (218°C) for 25–30 minutes until the pastry is golden and the beef reaches an internal temperature of 125°F (52°C) for medium-rare.

6. Rest: Let the Wellington rest for at least 10–15 minutes before slicing.

Serving Suggestion: Serve thick slices of the Wellington alongside creamy mashed potatoes and a red wine reduction sauce to really lean into that high-end steakhouse vibe.

🍷DON’T FORGET THE WINE

• Bordeaux (Cabernet/Merlot Blend): This wine is like the beef’s sophisticated best friend, providing enough tannins to handle the fat while matching the earthy vibe of the mushrooms.

• Châteauneuf-du-Pape: If you want a wine that gives the dish a warm hug, this blend brings a spicy, dark-fruit energy that plays beautifully with the savory prosciutto.

• Barolo: This is the "power couple" pairing because the wine’s high acidity and bold structure stand up to the rich pastry without breaking a sweat.