Recipe

Hearty Fillet Wellington Recipe

Crispy puff pastry, a juicy beef fillet, and a savory mushroom filling with real depth. This is the cozy, crunchy centerpiece you make when you want people to go quiet at the table.

By Matt Campbell

•

4.8

A golden, flaky beef Wellington sliced to show a rosy beef center and mushroom layer on a cutting board with a small bowl of sauce nearby

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Beef Wellington has a reputation. It is either the most impressive thing you have ever served, or a pastry crime scene with a soggy bottom and overcooked beef. We are going for the first one, obviously.

This hearty fillet Wellington is all about crisp edges, a deeply savory mushroom duxelles, and a beef center that stays tender and rosy. The best part is the process is not hard, it is just step-by-step. We chill at the right times, we keep moisture under control, and we bake hot so the puff pastry does the dramatic, crunchy thing it was born to do.

Hands wrapping a seared beef tenderloin in prosciutto and mushroom duxelles on plastic wrap on a kitchen counter

If you have ever wanted to make a restaurant-style centerpiece at home without needing a culinary degree or a stress nap, this is your moment. Taste as you go. Keep it fun. And yes, a little chaos is allowed.

Why It Works

Crispy, crunchy pastry: We bake hot and chill the wrapped Wellington so the puff pastry puffs instead of melting.
No soggy bottom: The duxelles gets cooked down until nearly dry, and we use prosciutto as a moisture barrier.
Juicy beef fillet: A quick sear builds flavor fast, then the oven finishes it gently inside the pastry.
Make-ahead friendly: You can assemble the Wellington hours ahead, then bake when guests arrive so it feels effortless.

Pairs Well With

Storage Tips

Wellington leftovers are rare, but if you pull it off, here is how to keep the crunch as much as possible.

Refrigerate

Cool slices completely, then store in an airtight container.
Best within 2 to 3 days.

Reheat (best method)

Heat oven to 375°F.
Place slices on a wire rack over a sheet pan and warm for 10 to 15 minutes until the pastry re-crisps.
Avoid the microwave if you want crunchy pastry. It will soften fast.

Freeze

You can freeze baked slices wrapped tightly for up to 1 month.
Thaw overnight in the fridge, then reheat at 375°F until hot.

Common Questions

What cut of beef should I use for fillet Wellington?

Use center-cut beef tenderloin (also called fillet). It is tender, evenly shaped, and cooks predictably. If your piece is skinny on one end, tuck it under and tie it briefly with kitchen twine for an even thickness, then remove the twine after searing.

How do I keep Wellington from getting soggy?

Three things: cook the mushrooms until they are very dry, wrap the beef with prosciutto as a barrier, and chill the assembled Wellington before baking so the pastry hits the oven cold and puffs fast.

Can I make Beef Wellington ahead of time?

Yes. Assemble up through the final puff pastry wrap, then refrigerate up to 24 hours. For best pastry texture, aim for 12 to 18 hours and keep it tightly wrapped so it does not dry out or absorb fridge odors. Brush with egg wash and bake right before serving. If it is very cold from the fridge, you may need an extra 3 to 5 minutes in the oven.

What internal temperature should I aim for?

It depends on preference and how cold your Wellington is going into the oven. For a classic rosy center, pull it when the beef hits 120 to 125°F (medium-rare) and rest 10 minutes. If you want a deeper medium-rare, pull at 125 to 130°F. For medium, still a little pink, pull at 130 to 135°F. For true medium, pull closer to 135 to 140°F. Carryover cooking is real, especially with thicker tenderloins.

Do I really need a thermometer?

For this recipe, it is the lowest-drama insurance policy you can buy. Puff pastry hides the beef, so you cannot rely on visuals. A quick probe check prevents heartbreak.

Can I skip the prosciutto?

You can, but it helps a lot. If you do not eat pork, use very thin slices of bresaola or even a thin layer of crepes as a moisture barrier. The goal is the same: keep pastry dry.

Any food safety notes?

Wellington is usually made with a whole-muscle tenderloin, which is fine cooked medium-rare. If your tenderloin has been blade-tenderized (sometimes labeled), cook to a higher temperature for safety.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (cast iron or stainless steel)
Sheet pan
Wire rack (optional, helpful for reheating slices)
Chef’s knife and cutting board
Food processor (optional, for chopping mushrooms fast)
Plastic wrap
Pastry brush
Instant-read thermometer

The first time I made Wellington at home, I treated it like a magic trick. I did not respect moisture, I rushed the chilling, and I opened the oven like I was checking on a newborn. The pastry went soft, the beef went gray, and I still ate it because I am not a quitter.

Now I make it like a calm friend with a plan: dry mushrooms, cold pastry, and a quick thermometer check. It is still a little chaotic because cooking should be fun, but the results are the kind that make you slice in and immediately hear, “Oh wow.”

Hearty Fillet Wellington Recipe

(4.8 Reviews)

Prep Time 45 mins

Cook Time 35 mins

Total Time 1 hr 20 mins (plus chilling)

Servings 6

Ingredients

2 lb center-cut beef tenderloin (fillet), trimmed
2 tsp kosher salt, plus more to taste
1 tsp black pepper, plus more to taste
2 tbsp neutral oil (avocado, grapeseed, or canola)
2 tbsp Dijon mustard
1 1/2 lb cremini mushrooms, cleaned and roughly chopped
2 shallots, finely chopped
3 cloves garlic, minced
2 tbsp unsalted butter
2 tbsp olive oil
2 tsp fresh thyme leaves (or 1/2 tsp dried)
1/3 cup dry white wine (or beef stock)
8 to 10 thin slices prosciutto
1 package puff pastry (14 to 17 oz), thawed in the fridge (see note)
1 large egg
1 tbsp water
1 tbsp flour, for dusting
Flaky salt, optional for finishing

Puff pastry note: Premium brands often come as one larger sheet (around 14 oz). Many standard grocery store boxes (around 17.3 oz) include two smaller sheets. For a 2 lb tenderloin, you will usually need both sheets rolled out and sealed together with a little egg wash, then chilled briefly before wrapping.

Optional sauce idea: Serve with a quick red wine sauce or a spoon of horseradish cream. Wellington loves a little drama on the side.

Instructions

Sear the tenderloin. Pat the beef very dry. Season all over with kosher salt and pepper. Heat neutral oil in a skillet over high heat. Sear on all sides until browned, 1 to 2 minutes per side. Do not cook it through.
Transfer to a plate and let it cool completely. (This is not the step to rush. A warm tenderloin can melt the prosciutto fat and loosen the whole wrap.)
Make the mushroom duxelles. In a large skillet over medium-high heat, melt butter with olive oil. Add shallots and cook 2 minutes. Add mushrooms and a pinch of salt. Cook, stirring often, until the mushrooms release liquid, then keep going until there is no visible moisture and the mixture turns deep brown, 15 to 25 minutes depending on pan size and mushroom moisture.
Add garlic and thyme and cook 30 seconds. Pour in wine and cook until fully evaporated. The duxelles should be paste-like and dry, not wet. Spread on a plate and chill until completely cool.
Brush with mustard. Once the beef is cool, brush all over with Dijon mustard.
Wrap with prosciutto and duxelles. Lay a large sheet of plastic wrap on the counter. Overlap prosciutto slices into a rectangle slightly larger than the beef. Spread the cooled duxelles evenly over the prosciutto.
Place the tenderloin at the bottom edge and roll tightly using the plastic wrap to help. Twist the ends like a candy wrapper to tighten. Refrigerate the log for 30 minutes.
Wrap in puff pastry. Lightly flour the counter. If using two smaller sheets of pastry, overlap them slightly, seal with a little egg wash, then roll into one larger rectangle. (If the pastry feels soft or sticky, chill it 10 minutes before you wrap.)
Unwrap the chilled beef log from plastic and place on the pastry. Roll up snugly, seam-side down. Tuck ends under like wrapping a present.
Return to the fridge for 20 to 30 minutes. This is the crunch insurance.
Heat the oven. Set oven to 425°F. Line a sheet pan with parchment.
Egg wash and score. Whisk egg with water. Brush all over the pastry. Lightly score the top with a sharp knife in a simple crosshatch or a few diagonal lines. Do not cut through. Sprinkle with flaky salt if using.
Bake. Place Wellington on the prepared sheet pan. Bake 25 to 35 minutes, until deeply golden and the center of the beef reads your target temperature.
Thermometer tip: Insert the probe through one end straight into the center of the beef. Pull at 120 to 125°F for classic medium-rare, or closer to 125 to 130°F for a deeper medium-rare. If the pastry browns too fast, loosely tent with foil for the last 8 to 10 minutes.
Rest, then slice. Rest 10 minutes before slicing. Use a sharp serrated knife for clean cuts. Serve warm and accept compliments like it is your job.

Nutrition information is estimated.

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