Easy Beef Wellington for Beginners
A foolproof, step-by-step Beef Wellington recipe that’s perfect for special occasions. Flaky puff pastry wraps around juicy filet mignon and rich mushroom duxelles for an impressive (but surprisingly simple) dish.
Equipment
- Cast-Iron Skillet (or heavy stainless steel pan) – for searing the filet
- Food Processor To finely chop mushrooms (or a sharp knife + patience)
- Rolling pin –For puff pastry
- Pastry Brush For egg wash
- Baking Sheet Parchment Paper – for baking
- Meat Thermometer – to check doneness (critical for perfect medium-rare)
- cutting board Sharp Chef’s Knife – for prep and slicing
Ingredients
- Ingredients
- Exact measurements for 4 servings
- For the Filet
- 4 6-oz center-cut filet mignon steaks (1.5" thick)
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
- For the Mushroom Duxelles
- 10 oz cremini mushrooms finely chopped
- 2 shallots minced
- 2 cloves garlic minced
- 1 tbsp fresh thyme leaves
- 2 tbsp unsalted butter
- ¼ cup Boursin cheese or cream cheese
- For Assembly
- 1 sheet puff pastry thawed
- 1 egg for egg wash
- Flour for dusting
Instructions
- Pat filets dry, then season with salt and pepper.
- Heat olive oil in a cast-iron skillet over medium-high heat.
- Sear filets for 2 minutes per side until browned. Transfer to a plate to cool.
- Make the Duxelles
- In the same skillet, melt butter. Add mushrooms, shallots, garlic, and thyme.
- Cook for 8–10 minutes until all moisture evaporates.
- Stir in Boursin cheese, then spread on a plate to cool.
- Assemble the Wellington
- Roll out puff pastry on a floured surface. Cut into 4 squares.
- Spread 1 tbsp duxelles on each square, place a filet in the center, and wrap tightly. Seal edges with a fork.
- Brush with egg wash (1 egg + 1 tbsp water).
- Bake
- Preheat oven to 425°F (220°C).
- Bake Wellingtons on parchment paper for 20–25 minutes until golden.
- Rest for 10 minutes before slicing.
Video
Notes
Notes & Tips
- Storage: Refrigerate leftovers for up to 2 days. Reheat in a 350°F oven for 10 minutes.
- Make Ahead: Assemble (unbaked) 1 day in advance; add egg wash before baking.
- Serving: Pair with mashed potatoes, roasted asparagus, and a Cabernet Sauvignon.
FAQs
1. Can I use a cheaper cut than filet mignon?
Yes, but filet’s tenderness is key. For budget options, try beef tenderloin (trimmed).2. How do I prevent a soggy bottom?
- Cook duxelles until all moisture evaporates.
- Let seared filets cool completely before wrapping.
3. Can I make it ahead?
Yes! Assemble (unbaked) and refrigerate for 24 hours. Add egg wash before baking.4. What’s the best doneness temperature?
- Medium-rare: 130°F (54°C) internal temp.
5. Side dish recommendations?
- Classic: Garlic mashed potatoes, roasted asparagus.
- Elegant: Truffle risotto, red wine reduction.