Beef Wellington with Garlic Aioli

Name: Beef Wellington with Garlic Aioli
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 2 lbs beef tenderloin; 1 tablespoon olive oil; Salt and pepper to taste; 1 tablespoon Dijon mustard; 8 oz mushrooms, finely chopped; 4 oz pâté (optional); 8 slices prosciutto; 1 package puff pastry, thawed; 1 egg, beaten for egg wash; 1/2 cup mayonnaise; 2 cloves garlic, minced; 1 tablespoon lemon juice; Salt and pepper to taste

Highlighted under: Around World Recipes

I absolutely love preparing Beef Wellington with Garlic Aioli for special occasions. The process may seem intimidating at first, but once you get the hang of it, the rewards are incredible. The combination of perfectly seasoned beef tenderloin encased in flaky pastry, paired with a zesty garlic aioli, creates a dish that truly impresses. Each bite is a masterpiece, showcasing my culinary skills while delighting my guests. This recipe is a showstopper that I can't wait to share with you!

Created by

Emily

Last updated on 2026-01-20T14:06:28.538Z

When I first attempted Beef Wellington, I was blown away by how the flavors meld together. The richness of the beef paired with the buttery pastry is like a warm hug on a plate. I experimented with the garlic aioli to enhance the dish, adding just the right kick of flavor that complements the beef beautifully.

One of my favorite tips is to ensure that the beef is cooled before wrapping it in pastry. It helps the pastry stay flaky and prevents sogginess. Each time I make this dish, I remember how it left my friends speechless the last time we gathered for dinner!

        Why You'll Love This Recipe
        A perfect balance of savory beef and creamy garlic aioli
Impressively elegant dish for special occasions
Flaky pastry that complements the tender meat

      

Elevating Flavor with Mushrooms

The mushrooms used in the Beef Wellington are essential for adding depth and umami to the dish. When making the mushroom duxelles, it's crucial to finely chop the mushrooms, as this allows them to cook down properly and evenly. Sauté them over medium heat until all moisture has evaporated—this step usually takes about 10-15 minutes. You want them to be dry enough so they don’t make the pastry soggy, allowing for that coveted flaky texture.

I often recommend experimenting with different mushroom varieties to customize the flavor. For instance, adding a few ounces of dried porcini mushrooms, rehydrated and chopped, can enhance the richness. If you're in a pinch, consider using finely chopped bell peppers or spinach as alternatives for an adapted version, but keep in mind that this will alter the flavor profile.

Puff Pastry Mastery

Puff pastry forms the base of this dish, providing that essential flaky crust. Before rolling it out, make sure it is fully thawed but still cold—this helps maintain its structure while you're working with it. Use a rolling pin lightly floured to avoid sticking. Roll it out to about 1/8 inch thickness; this ensures the pastry bakes up beautifully without being too thick, which could lead to sogginess or overcooked beef.

If you're short on time, consider purchasing high-quality store-bought puff pastry. Alternatively, for a homemade version, always keep your butter very cold; this results in layers that puff up during baking. Also, be sure to seal the edges tightly and create a few slits on top to allow steam to escape; otherwise, the pastry might bubble or break during baking!

Ingredients

For the Beef Wellington

2 lbs beef tenderloin
1 tablespoon olive oil
Salt and pepper to taste
1 tablespoon Dijon mustard
8 oz mushrooms, finely chopped
4 oz pâté (optional)
8 slices prosciutto
1 package puff pastry, thawed
1 egg, beaten for egg wash

For the Garlic Aioli

1/2 cup mayonnaise
2 cloves garlic, minced
1 tablespoon lemon juice
Salt and pepper to taste

Instructions

Prepare the Beef

Preheat your oven to 400°F (200°C). Season the beef tenderloin with salt and pepper. In a hot skillet, sear the beef in olive oil until browned on all sides.

Remove from heat, brush with Dijon mustard, and let it cool.

Make the Mushroom Duxelles

In the same skillet, add chopped mushrooms and sauté until all moisture is evaporated. Season with salt and pepper. Set aside to cool.

Assemble the Wellington

On a sheet of plastic wrap, lay out prosciutto slices slightly overlapping. Spread the cooled mushrooms over the prosciutto, then place the cooled beef on top. Roll tightly and refrigerate for 15 minutes.

Wrap in Pastry

Roll out the puff pastry on a floured surface. Unwrap the beef from plastic wrap and place in the center of the pastry. Fold the pastry over the beef, seal edges, and brush with beaten egg.

Bake

Place the wrapped Wellington on a baking tray and make a few slits on top to allow steam to escape. Bake for 25-30 minutes, until golden brown. Let it rest for 10 minutes before slicing.

Prepare the Garlic Aioli

Mix mayonnaise, minced garlic, lemon juice, salt, and pepper until well combined. Adjust seasoning to taste.

Serve

Slice the Beef Wellington and serve warm with garlic aioli on the side.

Pro Tips

Letting the beef cool completely after searing is crucial for a perfectly flaky pastry. Additionally, using quality puff pastry makes a significant difference in the overall texture. Don’t skip the aioli – it elevates the entire dish!

Serving Suggestions

Pairing Beef Wellington with the garlic aioli adds a delightful contrast of creaminess. Besides the aioli, consider serving the Wellington with a side of roasted vegetables or a fresh salad. A red wine reduction sauce can also elevate the dish further, offering an added layer of complexity to each slice. If you're planning a larger gathering, serving it alongside creamy mashed potatoes or a rich gravy can create a complete feast.

For a festive twist, try adding seasonal herbs like rosemary or thyme into the mushroom mixture for a fragrant boost. Seasonal greens, such as sautéed asparagus or Brussels sprouts, also beautifully complement the richness of the beef, bringing color and freshness to the plate.

Make-Ahead Tips

One of the best aspects of Beef Wellington is that many components can be prepared in advance. You can sear the beef, make the mushroom duxelles, and wrap it in pastry up to a day ahead. Just remember to keep it wrapped in plastic and refrigerated until you are ready to bake it. This makes it an excellent choice for dinner parties, allowing you to enjoy time with your guests rather than spending all your time in the kitchen.

If you have leftovers, make sure to slice the Wellington and store it in an airtight container in the fridge for up to three days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes. This method helps preserve the flaky texture of the pastry while warming the filling evenly.

Questions About Recipes

→ Can I make Beef Wellington ahead of time?

Yes, you can prepare the Wellington up to the point of baking, wrap it in plastic and refrigerate for up to 24 hours. Just add a few extra minutes to the baking time.

→ What is the best cut of beef to use?

Beef tenderloin is the best cut for Wellington due to its lean, tender nature. It cooks evenly and pairs wonderfully with the pastry.

→ Can I substitute the mushrooms?

Yes, if you’re not a fan of mushrooms, you can use finely chopped spinach or other vegetables, but mushrooms give a rich flavor to the duxelles.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain the pastry's crispiness.