There’s something undeniably luxurious about slicing into a perfectly baked Beef Wellington — crisp, golden pastry revealing tender beef and rich mushroom duxelles within.
This Beef Wellington Michelin Star recipe captures that restaurant-quality magic while being approachable enough for a home kitchen.
Elegant, flavorful, and impressive, it’s the kind of dish that turns dinner into a celebration.
Why You’ll Love This Recipe
This recipe delivers a true fine-dining experience at home, with layers of flavor and texture in every bite.
The tender beef center is surrounded by savory mushrooms, salty prosciutto, and buttery puff pastry.
It’s perfect for special occasions, holidays, or when you want to impress your guests.
Despite its luxurious reputation, it’s surprisingly straightforward to make with simple, fresh ingredients.
What You’ll Need (Ingredient Highlights)
Beef tenderloin is the star — tender, juicy, and beautifully seared for flavor.
Cremini or button mushrooms form the flavorful duxelles that coat the beef.
Dijon mustard adds sharpness and depth that balances the richness.
Prosciutto creates a salty barrier that keeps the pastry crisp.
Puff pastry encases everything in a buttery, flaky crust.
A touch of fresh thyme enhances the earthy aroma of the mushrooms.
Pro Tips Before You Start
Use a high-quality cut of beef tenderloin for the best results.
Make sure to fully cook the mushroom duxelles until all moisture evaporates — this prevents sogginess.
Chill the wrapped beef before adding pastry; it helps maintain shape and structure.
Brush the puff pastry with egg wash for that golden, glossy finish.
Let the Beef Wellington rest before slicing so the juices stay inside.
How to Make Beef Wellington Michelin Star
Step 1: Prepare the Beef
Season the beef tenderloin generously with salt and pepper.
Heat olive oil in a hot skillet and sear the beef on all sides until browned, about 2–3 minutes per side.
Remove from heat and let cool slightly, then brush all over with Dijon mustard.
Step 2: Make the Mushroom Duxelles
In the same pan, add finely chopped mushrooms and cook over medium heat until the mixture becomes dry and golden brown.
Season with salt, pepper, and fresh thyme.
Remove from heat and let cool completely.
Step 3: Wrap with Prosciutto
Lay out plastic wrap on a clean surface.
Arrange the prosciutto slices slightly overlapping.
Spread the mushroom mixture evenly over the prosciutto, then place the beef on top.
Roll tightly using the plastic wrap to form a log.
Chill for 15–20 minutes to firm up.
Step 4: Assemble with Puff Pastry
Preheat your oven to 400°F (200°C).
Roll out the puff pastry on a lightly floured surface.
Unwrap the beef from the plastic wrap and place it in the center of the pastry.
Fold the pastry over the beef, trimming and sealing the edges as needed.
Brush the pastry with beaten egg to create a golden crust.
Step 5: Bake to Perfection
Place the wrapped beef seam-side down on a parchment-lined baking sheet.
Bake for 30–35 minutes until the pastry is golden brown and the internal temperature reaches 125°F (52°C) for medium-rare.
Let rest for 10 minutes before slicing.
What to Serve Them With
Serve this elegant dish with creamy mashed potatoes or truffle mashed cauliflower.
It pairs beautifully with roasted asparagus or glazed baby carrots.
A rich red wine sauce or demi-glace on the side adds a perfect finishing touch.
Variations / Substitutions
Substitute prosciutto with thin slices of Parma ham for a milder taste.
Use a mix of wild mushrooms for a deeper umami flavor.
For a twist, add a thin layer of pâté beneath the mushroom duxelles.
Vegetarians can replace beef with portobello mushrooms or beetroot wrapped the same way.
Storage & Leftovers
Store leftover Beef Wellington in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven for 10–12 minutes to maintain crispness.
You can freeze unbaked, wrapped Wellingtons for up to 2 months — thaw overnight before baking.
FAQs
Can I make Beef Wellington ahead of time?
Yes, you can prepare and wrap it in pastry a day ahead, then refrigerate until ready to bake.
Can I freeze Beef Wellington?
Definitely. Wrap tightly in plastic wrap and freeze before baking for up to 2 months.
How do I keep the puff pastry from getting soggy?
Ensure the mushroom duxelles are completely dry before assembling, and use prosciutto as a moisture barrier.
Can I make this recipe without prosciutto?
Yes, but the prosciutto helps keep the layers sealed and adds savory depth.
What’s the best cut of beef for this recipe?
Beef tenderloin (center-cut) is ideal for its tenderness and uniform shape.
Can I cook it to medium or well-done?
Yes, simply bake longer — about 40–45 minutes for medium and 50 for well-done.
Can I use store-bought puff pastry?
Absolutely. Just ensure it’s thawed properly before use.
Can I use another type of mushroom?
Yes, a blend of shiitake, portobello, or oyster mushrooms adds wonderful complexity.
How do I know when it’s perfectly cooked?
Use a meat thermometer — 125°F (52°C) for medium-rare, 135°F for medium.
What wine pairs best with Beef Wellington?
A full-bodied red like Cabernet Sauvignon, Merlot, or Pinot Noir complements it beautifully.
Final Thoughts
This Beef Wellington Michelin Star recipe is a show-stopping centerpiece that combines sophistication with comforting, classic flavors.
With its buttery pastry, savory mushrooms, and perfectly tender beef, every bite feels like dining at a fine restaurant — yet it’s achievable right in your own kitchen.
