Have you always wanted to prepare a classic Beef Wellington recipe for a special dinner party? If you’re intimidated by this decadent dish, don’t be. I’ve gotcha covered, girlfriend! Because, today I’m going to walk you through how I make Beef Wellington, simplified! This is one of my absolute favorite dinner party recipes. Once you make this recipe, I’m sure you’ll agree!

The Best Dinner Party Recipes Can be Prepped Ahead

In my Beef Wellington recipe, I have simplified the basic steps for a classic Beef Wellington that will wow your dinner party guests. And the best part is, you can do most of the prep the day before your dinner!

My recipe for Beef Wellington is based on Tyler Florence’s Beef Wellington recipe, which is outstanding. My method re-organizes the steps with a focus on easy entertaining, so that you can prepare as much as possible ahead of time. This way, you’ll know exactly what to do and when while prepping this dish for a dinner party.

“Peppercorn-less Green Peppercorn Sauce”

A funny story about the first time I made Tyler Florence’s recipe… I had finished prepping the tenderloin and was about to make the Green Peppercorn Sauce that is included in his recipe. I’m not sure how it escaped me, but it was at that point that I realized I had not purchased any green peppercorns. Nor, had I any recollection that I was supposed to prepare a Green Peppercorn Sauce!

But trust me, I was in my sweats and in the middle of “dinner party prep”, so you know I was in no mood to run out to the grocery. Therefore, I said, “screw it”, and proceeded with the recipe for Green Peppercorn Sauce, omitting the peppercorns. Who does that?!? 😳 I prayed that the main ingredient of the sauce wouldn’t be missed.

The result was my “Peppercorn-less Green Peppercorn Sauce”. I hoped I could pass this off to my guests, and that they wouldn’t know.

But, because I sometimes crack myself up, the next night at my dinner party I felt compelled to blurt out my confession. I simply told my guests that I had totally spaced when reading the recipe and buying the ingredients! We laughed about it all night long.

And the “Peppercorn-less Green Peppercorn Sauce” was good. I now call it “Wellington Sauce”.

Beef Wellington, Simplified

The Day Before Your Dinner Party

Purchase the beef

Purchase a center cut beef tenderloin (about 3 pounds), and have your butcher trim the tenderloin. Do NOT skip this step! If you forget to ask the butcher to trim the beef, you can do it yourself. Just be sure to remove all the cartilage/silver-skin, because that will ruin your experience. I think trimming a tenderloin is a real pain, so I always ask the butcher. Save yourself the trouble!

Make the Duxelles

Duxelles is the “stuffing” in Beef Wellington. It is a simple mixture of mushrooms, shallots, garlic, and thyme. To make Duxelles, process the ingredients in a food processor until finely chopped. Once processed, saute the mixture in butter and olive oil, then season with salt and pepper.

Prep the beef

Tie the tenderloin in several places with kitchen twine. If the ends are narrow, tuck them under and tie in place. This will help the beef hold its shape and will help keep the size uniform so that it cooks evenly.

Season the beef

Rub the beef with olive oil, salt and pepper.

Sear the beef

Sear in a heavy skillet over high heat. Be sure to sear all over, including the ends, until a nice crust forms on the beef. When beef is seared on all sides, remove from pan and set aside. Keep pan to use for Wellington Sauce.

Prepare to wrap the tenderloin

Lay out a large sheet of plastic wrap on the counter.

Place prosciutto slices on the plastic wrap, overlapping them in a rectangular shape.

Spread the duxelles over the prosciutto rectangle.

Season with salt, pepper, and fresh thyme.

Wrap the tenderloin

Remove twine from the beef. Don’t forget this step!

Brush a layer of Dijon mustard over the seared beef.

After the beef has cooled a few minutes, roll the beef as tightly as possible in the layers of plastic wrap, prosciutto, and duxelles, twisting the ends of the plastic wrap and tucking them under to secure. Place on a platter and set in the frig overnight. (If preparing the same day, place in refrigerator for about 30 minutes.)

Make the Wellington Sauce

Heat olive oil in the pan used for searing the beef. Saute shallots, garlic, and thyme for about 5 minutes.

Turn off the flame, and add brandy. Using a long match, flambe the brandy.

When the flame has diminished, turn your range on again and add the beef stock. Cook until the liquid has reduced by about half.

Using a kitchen sieve, strain the vegetables and brown bits and return liquid to pan. Add heavy cream and Dijon mustard. Continue cooking, stirring constantly with a wisk, until reduced by about half.

Allow sauce to cool, then transfer to a container. Store in refrigerator overnight. Gently reheat before serving.

Before Your Guests Arrive on the Day of Your Dinner Party

Cover beef with puff pastry

Dust your counter or cutting board lightly with flour. Roll out puff pastry until very thin, saving a small strip to use for decorations for the top of your Beef Wellington. (You may need more than one sheet. If so, join them together by overlapping slightly while rolling out.)

Place beef in the center of the puff pastry, and completely cover.

Tuck ends under, and brush the ends and seam with egg wash to be sure they are securely sealed.

Place the beef on a baking sheet lined with parchment paper. Make sure the seam side is facing down. I like using the parchment paper, because it makes it easier to remove the beef once it is cooked.

Cut out 2-3 leaves, hearts, or other simple decorations and place on top of the beef.

Brush the pastry over the entire tenderloin with egg wash.

With a very sharp knife, cut a couple of small slits in the top of the puff pastry to vent for steam as the tenderloin is cooking.

2. Roast the Beef Wellington

Place a digital meat thermometer like this one in the center of the beef. (Watch this video where I talk about why you need a meat thermometer like this!)

Set the thermometer to sound the alarm when the beef reaches 120 degrees. This will take about 40 minutes or so.

Place a small strip of aluminum foil loosely over the top of the tenderloin for about the first 20 minutes of cooking. This will help prevent the pastry from becoming too brown. After the first 20 minutes of cooking, remove the foil.

Roast at 425 degrees Fahrenheit until the alarm on your meat thermometer sounds, indicating that the beef has reached 120 degrees.

3. Let Rest / Reheat Wellington Sauce

Once the tenderloin is cooked, remove from the oven, and transfer to a cutting board. Let rest 15-20 minutes.

While the Beef Wellington is resting, gently reheat the Wellington Sauce over a low flame, stirring often with a wisk.

Carve Beef Wellington into thick slices and arrange on a platter.

Serve with Wellington Sauce.

Now, Go Enjoy Your Party

So you see, there’s no reason to be intimidated by the thought of preparing a gorgeous Beef Wellington for your next dinner party. In fact, this Beef Wellington recipe will surely become one of your favorite dinner party recipes. The reason is, it’s actually pretty simple to prepare, and the result is phenomenal. Furthermore, some of the steps can be done ahead of time, so there’s less work to do the day of your party. And as a result, my friend, you’ll enjoy your party even more!

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Beef Wellington, Simplified

In this Beef Wellington recipe, I have simplified the basic steps to prepare a perfect Beef Wellington that will wow your dinner party guests. And the best part is, you can do most of the prep the day before your dinner!

Adapted from The Ultimate Beef Wellington by Tyler Florence

Ingredients

For the Duxelles:

3 pints white button mushrooms, sliced
2 shallots, peeled and roughly chopped
4 cloves garlic, peeled and roughly chopped 2 sprigs fresh thyme, leaves only
2 sprigs fresh thyme, leaves stripped
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
salt and freshly ground black pepper

For the Beef:

One 3-pound center cut beef tenderloin, filet mignon, trimmed
Extra-virgin olive oil
salt and freshly ground black pepper
12 thin slices prosciutto
6 sprigs of fresh thyme, leaves stripped
2 tablespoons Dijon mustard
Flour, for dusting surface and rolling out puff pastry
1 pound frozen puff pastry, thawed
2 large eggs, lightly beaten
Wellington Sauce, recipe follows

For the Wellington Sauce:

2 tablespoons olive oil
2 shallots, sliced
2 cloves garlic, peeled and smashed
3 sprigs fresh thyme, leaves stripped
1 cup brandy
1 box beef stock, 32 oz
2 cups cream
2 tablespoons Dijon mustard

Instructions

THE DAY BEFORE YOUR DINNER PARTY

Purchase the beef

Purchase a center cut beef tenderloin (about 3 pounds), and have your butcher trim the tenderloin. Do NOT skip this step! If you forget to ask the butcher to trim the beef, you can do it yourself. Just be sure to remove all the cartilage/silver-skin.

Make the Duxelles

Strip the leaves from the thyme sprigs.
Process the mushrooms, shallots, garlic, and thyme leaves in a food processor until finely chopped.
Heat butter and olive oil in a large saute pan over medium heat.
Saute the mushroom mixture for about 10 minutes, until most of the liquid has evaporated. Season with salt and pepper.

Prep the beef

Tie the tenderloin in several places with kitchen twine. If the ends are narrow, tuck them under and tie in place.

Season the beef

Rub the beef with olive oil, salt and pepper.

Sear the beef

Sear in a heavy cast-iron skillet over high heat. Be sure to sear all over, including the ends, until a nice crust forms on the beef. When beef is seared on all sides, remove from pan and set aside. Keep pan to use for Wellington Sauce.

Prepare to wrap the tenderloin

Lay out a large sheet of plastic wrap on the counter.
Place prosciutto slices on the plastic wrap, overlapping them in a rectangular shape.
Spread the duxelles over the prosciutto rectangle.
Season with salt, pepper, and fresh thyme leaves.

Wrap the tenderloin

Remove twine from the beef.
Rub a layer of Dijon mustard over the seared beef.
After the beef has cooled a few minutes, roll the beef as tightly as possible in the layers of plastic wrap, prosciutto, and duxelles, twisting the ends of the plastic wrap and tucking them under to secure. Place on a platter and set in the frig overnight.
(If preparing the same day, place in refrigerator for about 30 minutes)

Make the Wellington Sauce

Heat olive oil in the pan used for searing the beef. Saute shallots, garlic, and thyme leaves for about 5 minutes.
Turn off the flame, and add brandy. Using a long match, flambe the brandy.
When the flame has diminished, turn your range on again and add the beef stock. Cook until the liquid has reduced by about half.
Using a kitchen sieve, strain the vegetables and brown bits and return liquid to pan.
Add heavy cream and Dijon mustard. Continue cooking, stirring constantly with a wisk, until reduced by about half.
Allow sauce to cool, then transfer to a container. Store in refrigerator overnight. Gently reheat before serving, stirring constantly with a wisk.

BEFORE YOUR GUESTS ARRIVE ON THE DAY OF YOUR DINNER PARTY

Cover beef with puff pastry

Remove beef from refrigerator and let it sit on the counter for 15-20 minutes to remove the chill before proceeding with the recipe.
Place a rack in the center of the oven, and preheat oven to 425 degrees F.
Dust your counter or cutting board lightly with flour. Roll out puff pastry until very thin, saving a small strip to use for decorations for the top of your Beef Wellington. (You may need more than one sheet. If so, join them together by overlapping slightly while rolling out)
Remove the plastic wrap from the beef. Place beef in the center of the puff pastry, and completely cover. Tuck ends under, and brush the ends and seam with egg wash to be sure they are securely sealed.
Place the beef on a baking sheet lined with parchment paper. Make sure the seam side is facing down.
Cut out 2-3 simple leaves, hearts or other decorations and place on top of the beef.
Brush the pastry over the entire tenderloin with egg wash.
With a very sharp knife, cut a couple of small slits in the top of the puff pastry to vent for steam as the tenderloin is cooking.

Roast the Beef

Place a digital meat thermometer in the center of the beef. Set the thermometer to sound the alarm when the beef reaches 120 degrees. This will take about 40 minutes or so.
Place a small strip of aluminum foil loosely over the top of the tenderloin for about the first 20 minutes of cooking. This will help prevent the pastry from becoming too brown. After the first 20 minutes of cooking, remove the foil.
Roast at 425 until the alarm on your meat thermometer sounds, indicating that the beef has reached 120 degrees.
Once the tenderloin is cooked, remove from the oven and transfer to a cutting board. Let rest 15-20 minutes.
While the Beef Wellington is resting, gently reheat the Wellington Sauce over a low flame, stirring often with a wisk.
Carve Beef Wellington into thick slices and arrange on a platter.
Serve with Wellington Sauce.