Beef Wellington Recipes: 12 Christmas Showstoppers With a Famous Duke’s Name

Beef Wellington recipes are the most watched Christmas mains online, and Gordon Ramsay’s Christmas Beef Wellington video alone has more than 36 million views on YouTube. The dish is often said to be named after Arthur Wellesley, the 1st Duke of Wellington, the British general who beat Napoleon at Waterloo in 1815. Food historians have never proved that link, and meat baked in pastry was around long before him. Whatever the true story, a golden Wellington still makes everyone at the table stop and stare. Here is the classic, plus easier and cheaper versions anyone can make..

Beef Wellington Recipes Start With the Classic

The classic is a whole beef tenderloin, brushed with mustard, wrapped in a layer of finely chopped mushrooms called duxelles and thin prosciutto, then baked in puff pastry. Our version keeps every step simple so it works in any home kitchen. The key is chilling between each stage so the pastry stays crisp. It takes time but very little skill. Ready to try the dish with a duke’s name..

You will need: 1 center cut beef tenderloin (2 to 2 1/2 lb), salt and pepper, 2 tbsp oil, 2 tbsp Dijon mustard, 1 1/2 lb cremini mushrooms, 2 shallots, 2 tbsp butter, 1 tsp thyme, 12 slices prosciutto, 1 package puff pastry (thawed), 2 egg yolks (beaten with 1 tsp water), flaky salt.

How to make it: 1. Season the beef and sear in hot oil on all sides, 1 to 2 minutes each, then brush with mustard and cool. 2. Finely chop the mushrooms and shallots and cook in butter with thyme until completely dry. 3. Overlap the prosciutto on plastic wrap, spread the mushrooms on top, roll the beef inside tightly and chill 30 minutes. 4. Wrap in puff pastry, seal the seam underneath and chill 15 minutes. 5. Brush with egg yolk, score a lattice and sprinkle with flaky salt. 6. Bake at 425 F for 35 to 45 minutes until 125 F inside, then rest 10 minutes.

Mini Beef Wellington Recipes, One for Every Guest

Individual Wellingtons solve the biggest worry with the classic: cooking one big roast just right. Each guest gets a small filet steak wrapped in duxelles and puff pastry, and they bake in about 20 minutes. They look fancy on a plate and are easy to time. These are among the most popular beef Wellington recipes for small holiday dinners. Would you serve them with gravy or a creamy sauce?

You will need: 4 filet mignon steaks (6 oz each), salt and pepper, 1 tbsp oil, 1 lb mushrooms (finely chopped), 2 shallots (minced), 2 tbsp butter, 1 tsp thyme, 8 thin slices prosciutto, 2 sheets puff pastry (thawed), 2 tbsp Dijon mustard, 1 egg (beaten).

How to make it: 1. Season the steaks and sear in hot oil 1 minute per side, then chill and brush with Dijon. 2. Cook the mushrooms and shallots in butter with thyme until dry, about 12 minutes, then cool. 3. Lay 2 prosciutto slices on plastic wrap, spread with mushrooms, add a steak and wrap tightly. 4. Chill 20 minutes. 5. Wrap each in a square of puff pastry, seal, brush with egg and chill 10 minutes. 6. Bake at 425 F for 18 to 22 minutes for medium rare.

Shortcut Beef Wellington Recipes With Store Bought Puff Pastry

You do not need to make pastry from scratch. Good store bought puff pastry gives you flaky layers with almost no effort, and nobody at the table will know. Thaw it in the fridge overnight so it does not crack, and keep it cold until the last second. The colder it is, the more it puffs. This one shortcut turns a weekend project into a weeknight-friendly holiday dinner. All-butter pastry or regular?

You will need: 1 center cut beef tenderloin (2 lb), salt and pepper, 1 tbsp oil, 2 tbsp Dijon mustard, 1 lb mushrooms (finely chopped), 2 tbsp butter, 1 tsp thyme, 10 slices prosciutto, 1 package (17 oz) frozen puff pastry (thawed overnight in the fridge), 1 egg (beaten), flaky salt.

How to make it: 1. Season and sear the tenderloin in hot oil on all sides, then brush with mustard and cool. 2. Cook the mushrooms in butter with thyme until all liquid is gone. 3. Lay the prosciutto on plastic wrap, spread the mushrooms on top and roll the beef inside tightly. 4. Chill 30 minutes. 5. Unroll the pastry, wrap the beef, seal the seam underneath and brush with egg. 6. Bake at 425 F for 35 to 40 minutes until 125 F inside, then rest 10 minutes.

Budget Ground Beef Wellington Loaf

Tenderloin is pricey, so this budget version wraps a juicy meatloaf in puff pastry instead. You still get the golden crust, the mushroom layer and the wow moment when it comes to the table. It feeds six for a fraction of the cost. Kids love it because, let’s be honest, it is meatloaf in a pastry blanket. It might be the most family friendly of all the beef Wellington recipes. Would your kids eat this?

You will need: 2 lb ground beef (85% lean), 1 egg, 1/2 cup breadcrumbs, 1/4 cup milk, 1 small onion (grated), 2 cloves garlic, 1 tbsp Worcestershire sauce, 1 tsp salt, 1/2 tsp pepper, 8 oz mushrooms (finely chopped and cooked dry), 1 sheet puff pastry, 1 egg (beaten), brown gravy to serve.

How to make it: 1. Heat the oven to 400 F and line a sheet pan. 2. Mix the beef, egg, breadcrumbs, milk, onion, garlic, Worcestershire, salt and pepper. 3. Shape into a log about 10 inches long. 4. Roll the pastry out a little bigger, spread the cooked mushrooms down the middle and set the loaf on top. 5. Wrap, seal underneath, cut a few slits and brush with egg. 6. Bake 55 to 65 minutes until 160 F inside and rest 10 minutes before slicing.

Pork Tenderloin Wellington With Apples and Sage

Pork tenderloin is a smart swap: it is lean, tender and costs far less than beef. Apples and sage go inside instead of mushrooms, so it tastes like fall. The pork cooks fast, which makes this one of the easiest Wellingtons to get right. Pull it at 145 F and let it rest, just like the beef Wellington recipes you know. It is a great choice for a smaller holiday table. Pork or beef for your Christmas dinner?

You will need: 2 pork tenderloins (about 1 lb each), salt and pepper, 1 tbsp oil, 2 tbsp butter, 1 apple (finely diced), 1 small onion (minced), 1 tbsp chopped fresh sage, 1 cup fresh breadcrumbs, 2 tbsp Dijon mustard, 1 package puff pastry (2 sheets, thawed), 1 egg (beaten).

How to make it: 1. Season the pork and brown on all sides in hot oil, then cool. 2. Cook the apple, onion and sage in butter 6 minutes and stir in the breadcrumbs. 3. Brush the pork with mustard. 4. Spread the apple mix on each pastry sheet, set a tenderloin on top and wrap, sealing well. 5. Brush with egg, add a lattice if you like, and chill 15 minutes. 6. Bake at 400 F for 30 to 35 minutes until 145 F inside, then rest 10 minutes.

Salmon en Croute, the Seafood Cousin

Salmon en croute is the fish version of a Wellington, and it is a beautiful centerpiece for a Christmas Eve dinner. Two salmon fillets sandwich a creamy spinach layer, and the whole thing bakes inside puff pastry in about 25 minutes. It is lighter than beef and great for guests who skip red meat. It even slices neatly for a buffet. Would you serve this on Christmas Eve?

You will need: 2 skinless salmon fillets (about 1 lb each, same size), salt and pepper, 5 oz baby spinach, 1 tbsp butter, 4 oz cream cheese (soft), zest of 1 lemon, 1 tbsp chopped dill, 1 package puff pastry (thawed), 1 egg (beaten).

How to make it: 1. Wilt the spinach in butter, squeeze out all the water and chop. 2. Mix with the cream cheese, lemon zest, dill, salt and pepper. 3. Lay one salmon fillet on a pastry sheet, spread the spinach mix on top and cover with the second fillet. 4. Top with the second pastry sheet and press the edges to seal, then trim. 5. Brush with egg and score a light pattern. 6. Bake at 400 F for 25 to 30 minutes until golden and the salmon reaches 125 to 130 F.

Mushroom and Chestnut Wellington for Vegetarians

Every holiday table seems to have a vegetarian guest now, and this Wellington makes them feel like the star. A rich filling of mushrooms, chestnuts, spinach and herbs gets wrapped in pastry and sliced just like the beef version. It is so savory that meat eaters ask for a slice too. Many store bought puff pastries are made without animal fat, so check the label. It is our favorite meatless spin on beef Wellington recipes. Have you ever made a meatless main for Christmas?

You will need: 2 lb mixed mushrooms (finely chopped), 2 tbsp olive oil, 1 onion (minced), 3 cloves garlic, 1 tsp thyme, 1 cup cooked chestnuts (chopped), 1/2 cup walnuts or pecans (chopped), 5 oz spinach (wilted and squeezed dry), 1 cup breadcrumbs, 1 tbsp soy sauce, 1 package puff pastry, 1 egg or a splash of milk for brushing.

How to make it: 1. Cook the mushrooms, onion and garlic in the oil until all the liquid cooks off, about 15 minutes. 2. Stir in the thyme, chestnuts, nuts, spinach, breadcrumbs and soy sauce and cool completely. 3. Shape the filling into a firm log on a pastry sheet. 4. Wrap, seal underneath and add pastry leaves on top. 5. Brush with egg or milk and chill 15 minutes. 6. Bake at 400 F for 35 to 40 minutes until deep golden.

Chicken Wellington for Picky Eaters

Chicken Wellington is a cozy, kid-friendly take that still looks special. Each chicken breast gets a layer of spinach and cream cheese, a wrap of thin ham and a golden pastry jacket. It bakes in about 30 minutes, and the ham keeps the chicken juicy. Cook it to 165 F inside and it is safe and tender. It is a great entry into beef Wellington recipes for nervous cooks. Ham or no ham?

You will need: 4 boneless chicken breasts, salt and pepper, 1 tbsp oil, 4 oz cream cheese (soft), 2 cups baby spinach (wilted and squeezed dry), 1/4 cup grated Parmesan, 8 thin slices ham, 2 sheets puff pastry (thawed), 1 egg (beaten).

How to make it: 1. Season the chicken and brown 2 minutes per side in hot oil, then cool. 2. Mix the cream cheese, spinach and Parmesan. 3. Spread the mix on top of each breast and wrap each in 2 slices of ham. 4. Cut each pastry sheet in half and wrap one breast in each piece, sealing the edges. 5. Brush with egg and cut 2 small slits. 6. Bake at 400 F for 28 to 32 minutes until golden and 165 F inside.

Beef Wellington Recipes in Bite Size for Holiday Parties

All the flavor of the big roast in one bite. Cubes of seared tenderloin get a dab of mushroom duxelles, then a small square of puff pastry folded around them. They bake in 15 minutes and disappear even faster. Serve them with a creamy horseradish dip. They are the party-size version of beef Wellington recipes and a guaranteed hit at a holiday open house. How many would you grab?

You will need: 1 lb beef tenderloin or sirloin (cut in 1 inch cubes), salt and pepper, 1 tbsp oil, 8 oz mushrooms (finely chopped), 1 shallot (minced), 1 tbsp butter, 1 sheet puff pastry (thawed), 1 egg (beaten), 1/2 cup sour cream, 1 tbsp prepared horseradish.

How to make it: 1. Season the beef and sear in hot oil 1 minute, then cool. 2. Cook the mushrooms and shallot in butter until dry, then cool. 3. Cut the pastry into 2 1/2 inch squares. 4. Put a little mushroom and one beef cube on each square and pinch the corners together. 5. Brush with egg and bake at 400 F for 14 to 16 minutes. 6. Mix the sour cream and horseradish for dipping.

How to Stop a Soggy Bottom

The number one Wellington fail is a pale, soggy bottom crust. The fix starts with the mushrooms: cook the duxelles until the pan is completely dry, because any water turns into steam inside the pastry. Then add a barrier, like thin prosciutto or a thin crepe, between the filling and the pastry. Chill everything before baking and use a hot oven. Bake it on a preheated sheet pan for a crispy base. This trick works for all beef Wellington recipes. Ever had a soggy Wellington?

You will need: 1 1/2 lb cremini mushrooms, 2 shallots, 2 cloves garlic, 2 tbsp butter, 1 tsp fresh thyme leaves, salt and pepper, 10 to 12 thin slices prosciutto (or 2 thin crepes), plastic wrap.

How to make it: 1. Pulse the mushrooms, shallots and garlic in a food processor until very fine. 2. Cook in butter over medium high heat, stirring, until the pan is dry and the mix sticks together, 12 to 15 minutes. 3. Add thyme, salt and pepper and cool completely. 4. Overlap the prosciutto on plastic wrap and spread the duxelles thinly on top. 5. Roll your seared beef inside and twist the wrap tight. 6. Chill 30 minutes before wrapping in pastry and bake on a preheated pan.

Beef Wellington Recipes Need the Right Doneness and Rest

A meat thermometer is the secret behind every perfect slice. Pull the Wellington from the oven when the center reads about 120 to 125 F for medium rare, because the temperature keeps rising as it rests. Then wait at least 10 minutes before cutting so the juices stay inside. Use a serrated knife for clean slices through the pastry. Getting this right is what separates good beef Wellington recipes from great ones. Rare, medium rare or medium?

You will need: 1 instant read meat thermometer, 1 serrated bread knife, a large cutting board, your prepared Wellington. Doneness guide: 120 F rare, 125 F medium rare, 135 F medium (pull temps before resting).

How to make it: 1. Bake the Wellington at 425 F on a preheated sheet pan. 2. Start checking at 30 minutes by inserting the thermometer into the center through the side. 3. Pull it out 5 F below your target. 4. Rest it on a board, uncovered, for 10 to 15 minutes. 5. Slice with a serrated knife in thick slices, about 1 1/2 inches. 6. Serve right away on warm plates.

Make It Ahead and What to Serve With It

Good news for the host: you can wrap the Wellington the day before. Keep it covered in the fridge, then brush with egg and bake when guests arrive, adding a few extra minutes. Serve it with roast potatoes, green beans and a simple gravy made from beef broth. Want a richer side? Try our scalloped potatoes and gratins. Read more on the history of beef Wellington. Which of these beef Wellington recipes will you make this Christmas?

You will need: 1 prepared Wellington (wrapped, unbaked), 2 lb small potatoes (halved), 3 tbsp olive oil, 1 lb green beans, 2 tbsp butter, 2 cups beef broth, 2 tbsp flour, 1 tsp Worcestershire sauce, salt and pepper.

How to make it: 1. Wrap the Wellington up to 24 hours ahead, cover tightly and refrigerate. 2. Toss the potatoes with oil and salt and roast at 425 F for 35 to 40 minutes. 3. Brush the cold Wellington with egg and bake, adding 5 to 10 minutes to the time. 4. Blanch the green beans 4 minutes and toss with butter. 5. Whisk the flour into 2 tbsp melted butter, add the broth and Worcestershire and simmer until thick. 6. Slice the rested Wellington and serve with the sides.