Go Back
Beef Wellington Recipe

Beef Wellington

Course Beef, Main Course
Cuisine American
Keyword beef-wellington, best-beef-wellington, easy-beef-recipes
Prep Time 25 minutes
Cook Time 40 minutes
Resting time 10 minutes
Servings 12 servings


  • 1 3 or 4 lb center cut beef tenderloin
  • kitchen twine
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • olive oil
  • 3 Tbsp butter
  • 3 cups finely diced baby portabella mushrooms
  • 1 small red onion finely diced
  • 4 cloves garlic minced
  • 1 tsp teriyaki or Worcestershire sauce
  • 2 sprigs fresh thyme, leaves only adjust to taste
  • 1 sheet puff pastry thawed per package instructions
  • 1 large egg beaten with 1 Tbsp cold water


  • Bring beef tenderloin to room temperature. Tie tenderloin at 4-6 even intervals with kitchen twine to help keep it's shape. Season on all sides with kosher salt and pepper.
  • Drizzle a heavy bottomed skillet with olive oil. Seer the meat on high for 2 minutes on all sides including ends. The ends won't take as long. (If meat is thicker, 3 minutes per side)
  • Place onto a platter and into the fridge to cool for 1 hour. If preparing in advance, cover with plastic wrap only after the meat has cooled, to prevent it cooking further.
  • Meanwhile, add butter, mushrooms and onion to pan. Season with salt and black pepper to your taste. Cook for 20 minutes over medium heat. Add garlic, teriyaki and thyme, continue to cook until completely dry. set aside to cool.
  • On a non-stick floured surface, roll puff pastry into a rectangle roughly 4 inches longer and 6 inches wider than the tenderloin. Brush entire surface with beaten egg wash.
  • Spread from end to end with cooled mushrooms leaving a 1 inch border Remove kitchen twine from tenderloin.
  • Center tenderloin on mushrooms then fold pastry over ending seam side down. Tuck ends under or trim using extra pastry to decorate the top. Transfer to a large piece of plastic wrap, Wrap tightly and chill for 30 minutes.
  • To bake: Preheat oven to 400°F. Fit a rimmed baking sheet with an oven safe rack or line with parchment. Remove plastic wrap and center beef wellington on pan.
  • Brush on all sides with beaten egg wash. May decorate with additional puff pastry, if desired. Use a sharp knife to cut 3 or 4 slits on top.
  • Bake for 40 minutes or until internal temperature is 125-130°F for rare, 135-140°F for medium-rare and 140-145°F for medium.
  • Rest on pan for 10 minutes. Slice and serve with gravy, if desired.


Optional brown gravy:
  • Reserve drippings from searing beef. Transfer to a medium saucepan. Add 3 cups beef stock, 1 tsp Worcestershire sauce, 1 tsp salt, 1 tsp black pepper, 1 tsp onion powder, ½ tsp garlic powder. May add a splash of cognac or red wine, if desired.
  • Dissolve 3 Tbsp cornstarch in 3 Tbsp beef broth until dissolved, whisk into broth.
  • Simmer for 5 minutes or until thickened. Add 1-2 teaspoons fresh thyme leaves and 1 tsp kitchen bouquet browning sauce, mix well. Keep warm until serving.