Mushroom Beef Wellington Recipe

This Beef Wellington recipeis a decadent, tender, and juicy beef tenderloin with a layer of mustard, mushroomduxelles, and prosciutto wrapped in a soft, buttery pastry that is cooked until golden brown. A holiday favorite!

Impress your family with this rich, decadent meal for the holidays. If you are looking for an extra special meal, try thisGarlic Butter Herb Prime Rib Recipeor this Garlic Herb Butter Beef Tenderloin.

Beef Wellington originated in France and is the main dish. It’s an elegant and decadent meal that we like to save for special occasions. Beef Wellington is a nice cut of meat, usually a fillet steak, beef tenderloin, or filet mignon. It uses the center-cut portion of the meat that is known to be the most tender and juicy part of the cow. The meat is wrapped in a mustard sauce, then a mushroom duxelles and prosciutto. Then, it’s all wrapped in a puff pastry and baked until golden brown.

Best Beef Wellington Recipe (with Easy Sauce)

This beef wellington recipe will please your family and friends this holiday season. Beef Wellington is known to be a decadent meat with an AMAZING presentation. The combination of a thick, juicy beef tenderloin, special duxelles and prosciutto all wrapped in a pastry shell is pure heaven. Don’t let these ingredients scare you off. This is a simple recipe that comes together beautifully! Serve it up with some delicious mashed potatoes and a salad and then you are all set to impress your guests!

Beef tenderloin is already know to be the most tender cut of beef and wrapping it in more ingredients creates a perfect holiday meal.

Beef Wellington is made with a whole beef tenderloin fillet in this recipe. You want to use the most tender cut of meat that you can! Beef tenderloin is lean and juicy and will slice up beautifully for this recipe.

Beef Wellington Video

The cut of meat is the most important! You definitely want to splurge on some tender meat. Check out the recipe card at the bottom of the post for exact measurements.

I can’t wait for you to try Beef Wellington! It is a sweet and savory blend of layers that melt in your mouth and tastes oh-so-good!

These tips will ensure that you have the best Beef Wellington recipe. Make this your next family tradition by adding in Beef Wellington recipe to your holiday dinners.

Easy Ground Beef Wellington Recipe

The trick with Beef Wellington is to have a slice of rare cooked meat in a golden brown pastry. Once your Beef Wellington is in the oven you can reduce the temperature down to 425 degrees Fahrenheit. Then, after 10 to 15 minutes reduce the amount of temperature to 400 degrees Fahrenheit. Using a meat thermometer inserted into the center of the beef tenderloin, the meat should be 135 degrees Fahrenheit for medium rare.

Usually, you don’t have any leftovers after this meal. On occasion, it is nice to double the recipe or plan to make it ahead. Here are some ways to store it properly and still have a great recipe when warming up.

This Beef Wellington recipe is a decadent tender and juicy beef tenderloin with a layer of mustard, mushroom sauce and prosciutto wrapped in a soft, buttery pastry that is cooked until golden brown.

Tommy Banks' Beef Wellington With Porcini Sauce Recipe

Calories: 580 kcal Carbohydrates: 19 g Protein: 27 g Fat: 44 g Saturated Fat: 15 g Polyunsaturated Fat: 4 g Monounsaturated Fat: 21 g Trans Fat: 0.01 g Cholesterol: 124 mg Sodium: 255 mg Potassium: 618 mg Fiber: 2 g Sugar: 2 g Vitamin A: 66 IU Vitamin C: 2 mg Calcium: 38 mg Iron: 4 mg

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

The trick with Beef Wellington is to have a slice of rare cooked meat in a golden brown pastry. Once your Beef Wellington is in the oven you can reduce the temperature down to 425 degrees Fahrenheit. Then, after 10 to 15 minutes reduce the amount of temperature to 400 degrees Fahrenheit. Using a meat thermometer inserted into the center of the beef tenderloin, the meat should be 135 degrees Fahrenheit for medium rare.

Usually, you don’t have any leftovers after this meal. On occasion, it is nice to double the recipe or plan to make it ahead. Here are some ways to store it properly and still have a great recipe when warming up.

This Beef Wellington recipe is a decadent tender and juicy beef tenderloin with a layer of mustard, mushroom sauce and prosciutto wrapped in a soft, buttery pastry that is cooked until golden brown.

Tommy Banks' Beef Wellington With Porcini Sauce Recipe

Calories: 580 kcal Carbohydrates: 19 g Protein: 27 g Fat: 44 g Saturated Fat: 15 g Polyunsaturated Fat: 4 g Monounsaturated Fat: 21 g Trans Fat: 0.01 g Cholesterol: 124 mg Sodium: 255 mg Potassium: 618 mg Fiber: 2 g Sugar: 2 g Vitamin A: 66 IU Vitamin C: 2 mg Calcium: 38 mg Iron: 4 mg

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.