Beef wellington is a classic British recipe where tender beef fillet is blanketed with brown mushrooms and shallots. Then, it is wrapped in tender layers of prosciutto and buttery puff pastry before being baked until they turn golden in color. Beef wellington will be flaky on the outside and juicy and rare within! 

This dish was crafted to celebrate the victory of Waterloo achieved by the first Duke of Wellington, Arthur Wellesley, on June 18, 1815. Since then, this recipe has played an enormous role in British culinary culture and has enjoyed immense popularity.

Delicious Beef Wellington Recipe You Must Try!

Are you thinking about preparing beef wellington for your next dinner party? If yes, then Congratulations! because you will make your guest extremely happy with this dish. It is known as the showstopper, and creating this dish is not for faint-hearted people.

Worthy of being on most menus, you can save this recipe for Christmas, New Year’s Eve, or your next big birthday. So, without any more delay, let’s see how you can make this delectable recipe effortlessly at home. 

Beef Wellington Christmas Recipe
Beef Wellington

Quick Stats

Prep Time: 15 minutes 

Total Time: 1 and a half hours 

Servings: 10 serves 


  • 3 pounds centre-cut beef tenderloin
  • 1/4 cup pancetta or bacon, finely chopped
  • Two tablespoons unsalted butter
  • 4 cups mushrooms, very finely chopped
  • One shallot, diced
  • Two tablespoons extra-virgin olive oil
  • Two garlic cloves, minced
  • Two teaspoons fresh thyme leaves
  • One tablespoon dry sherry
  • Kosher salt and black pepper
  • Two tablespoons Dijon mustard
  • 10 thin slices prosciutto
  • One large egg
  • 16 ounces puff pastry, thawed

Method to Prepare

  • With the help of kitchen twine, tie the beef tenderloin into a 12-inch log. 
  • Place pancetta in a cold 12-inch skillet. Cook it over medium flame and stir it occasionally until it browns, for around 8 minutes. 
  • Then, throw butter into the skillet and increase the flame. Add mushrooms and shallots along with butter. 
  • Cook for approximately 7 minutes until liquid released by mushrooms has cooked off. 
  • Decrease the flame to medium and cook the mushrooms until they are browned, for around 23 minutes. 
  • Scrape the bottom of the skillet as necessary to prevent burning.
  • Drizzle some olive oil and stir garlic if the pan seems dry. Cook until fragrant, another 1 to 2 minutes. 
  • Add sherry to scrape up the browned bits on the bottom of the pan. Scrap the mixture into a medium bowl to let it cool. 
  • In the same skillet, heat around two tablespoons of olive oil over medium-high flame. 
  • Meanwhile, season the beef with salt and pepper generously and then sear on all sides until it is browned, 2 minutes per side. 
  • Transfer to a plate, and cool slightly. Remove any twine—brush meat all over with mustard.
  • Overlap long sheets of plastic wrap on a clean work surface. 
  • Now, place prosciutto slices on top and make a rectangle. Ensure that you arrange them in an even layer and overlap the pieces slightly for the look. 
  • Spread cooled mushroom mixture on top.
  • Place beef in parallel to the prosciutto slices, and roll the portion tightly around the beef. Then, wrap it with plastic wrap like a candy wrapper.
  • Slide it into the fridge for around 30 minutes.
  • Meanwhile, line a parchment paper on the baking sheet and heat the oven to 390 degrees. 
  • Take a small bowl and whisk egg and one teaspoon of water. 
  • Lay the puff pastry out on the prepared baking sheet, lightly draping over the edges.
  • Now, carefully unwrap it and place chilled logs on the edges of the pastry. 
  • Roll it up very tightly and then put it on the baking sheet. 
  • Make sure you cover the pastry by tucking the pastry over the ends of the beef. 
  • Brush the top and sides of the pastry with egg wash, and use a small sharp knife to cut a few slits into the top of the pastry.
  • Bake for around 25 to 35 minutes, or until the thermometer reads 115 degrees for rare. 
  • Once done, take it out from the oven and let it come to room temperature for around 10 minutes. 
  • Slice and serve while warm.

Must-try: Turkey and Mashed Potato Casserole – Lip-smacking Festive Dish!

Final Words 

The most important thing about a fillet of Beef Wellington is not to slice it thinly. Slice it about an inch thick for better texture. Make this delicious and amazing dish at your next feast and ooze your guests with your culinary arts!