Ina Garten Beef Wellington Recipe: A Culinary Delight

Have you ever wondered how to make the perfect Ina Garten Beef Wellington Recipe? This dish, with its tender beef fillet encased in a flaky pastry and a flavorful mushroom duxelles, is the epitome of elegance and taste. Let’s dive into the details of creating this culinary masterpiece at home.

The Magic of Beef Wellington

Beef Wellington is a show-stopping dish that combines the best of both worlds: a succulent beef fillet and a golden, crispy puff pastry. Originating from the United Kingdom, this dish is often reserved for special occasions due to its luxurious ingredients and elaborate preparation.

Ingredients You’ll Need

Before we get started, let’s gather all the necessary ingredients. Having everything ready will streamline the cooking process.

  • 1 beef fillet (approximately 2 pounds)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 pound of mushrooms, finely chopped
  • 2 tablespoons unsalted butter
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1/4 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 12 slices of prosciutto
  • 1 sheet of puff pastry
  • 1 egg, beaten (for egg wash)

Preparing the Beef Fillet

The first step in making Beef Wellington is to prepare the beef fillet. This involves seasoning, searing, and cooling the meat to lock in its juices and flavor.

Season and Sear

Start by seasoning the beef fillet generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the beef on all sides until it’s browned, which should take about 2-3 minutes per side. This step is crucial for developing a rich, savory crust.

Cool and Mustard Coat

Once seared, remove the beef from the skillet and let it cool slightly. Brush the beef fillet with Dijon mustard, ensuring an even coating. The mustard not only adds flavor but also helps the prosciutto and pastry adhere to the beef.

Making the Mushroom Duxelles

Mushroom duxelles is a finely chopped mixture of mushrooms, shallots, garlic, and herbs, sautéed in butter and reduced to a paste. This layer adds an earthy, umami flavor to the Beef Wellington.

Sauté the Mushrooms

In the same skillet, melt the unsalted butter over medium heat. Add the chopped shallot and garlic, sautéing until they are translucent. Add the finely chopped mushrooms and cook until all the moisture has evaporated. This process can take about 10-15 minutes.

Deglaze and Finish

Pour in the dry white wine and heavy cream, stirring to combine. Continue cooking until the mixture is thick and paste-like. Season with salt and pepper, then set the duxelles aside to cool.

Assembling the Beef Wellington

Now comes the fun part – assembling the Beef Wellington. This step involves layering the beef with prosciutto, mushroom duxelles, and puff pastry.

Prosciutto Layer

Lay out a large piece of plastic wrap on your work surface. Arrange the prosciutto slices on the plastic wrap, overlapping them slightly to form a large rectangle. Spread the cooled mushroom duxelles evenly over the prosciutto.

Wrap the Beef

Place the mustard-coated beef fillet in the center of the prosciutto and mushroom layer. Using the plastic wrap to help you, carefully roll the prosciutto and duxelles around the beef, forming a tight cylinder. Twist the ends of the plastic wrap to secure the shape, then refrigerate for 15-20 minutes.

Puff Pastry Enclosure

Preheat your oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface to a size large enough to encase the beef fillet. Remove the plastic wrap from the beef and place it in the center of the pastry. Wrap the pastry around the beef, sealing the edges with a bit of beaten egg.

Baking the Beef Wellington

Place the wrapped Beef Wellington seam-side down on a baking sheet lined with parchment paper. Brush the entire pastry with the beaten egg, which will give it a beautiful golden color when baked. Make a few small slits on top of the pastry to allow steam to escape.

Bake in the preheated oven for 25-30 minutes for medium-rare, or until the pastry is golden brown and crisp. Use a meat thermometer to check the internal temperature, which should read 125°F (52°C) for medium-rare.

Serving Suggestions

Once baked, let the Beef Wellington rest for about 10 minutes before slicing. This resting period allows the juices to redistribute, ensuring a moist and flavorful result.


Serve your Beef Wellington with a side of roasted vegetables, mashed potatoes, or a fresh green salad. A rich red wine sauce or a simple beef jus can also complement the dish perfectly.


Ina Garten’s Beef Wellington is a dish that combines culinary skill with luxurious ingredients, resulting in an unforgettable dining experience. By following these steps, you can recreate this iconic dish at home, impressing your family and friends with your gourmet cooking skills.

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FAQs About Ina Garten Beef Wellington Recipe

Can I prepare Beef Wellington in advance?

Yes, you can prepare the Beef Wellington up to the point of baking and then refrigerate it for up to 24 hours. Just be sure to add the egg wash right before baking.

What cut of beef is best for Beef Wellington?

A beef fillet, or tenderloin, is the best cut for Beef Wellington due to its tenderness and shape, which makes it easy to wrap in pastry.

Can I use different types of mushrooms?

Absolutely! You can use a variety of mushrooms such as cremini, shiitake, or portobello for the duxelles. Each type of mushroom will add its unique flavor.

How do I ensure my pastry is crispy?

To ensure your pastry is crispy, make sure to bake the Wellington in a hot, preheated oven. Also, avoid overfilling with duxelles, as excess moisture can make the pastry soggy.

What can I serve with Beef Wellington?

Beef Wellington pairs well with roasted vegetables, mashed potatoes, or a fresh green salad. A rich red wine sauce or beef jus can enhance the flavors even more.

Enjoy creating and indulging in this classic Beef Wellington recipe. Happy cooking!