Beef Wellington with Garlic Aioli

Name: Beef Wellington with Garlic Aioli
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 lb beef tenderloin; 2 tbsp olive oil; 1 lb mushrooms, finely chopped; 4 slices prosciutto; 1 package puff pastry (2 sheets); 1 egg, beaten; Salt and pepper to taste; Fresh thyme sprigs, for garnish; 1 cup mayonnaise; 3 cloves garlic, minced; 1 tbsp lemon juice; Salt and pepper to taste

Highlighted under: Classic Comfort Dishes

When I first attempted making Beef Wellington, I couldn't have imagined the symphony of flavors that would unfold. The buttery pastry encasing the tender beef, complemented perfectly by a creamy garlic aioli, truly makes this dish a showstopper. I remember the first bite vividly; the combination of textures and rich flavors filled me with joy. It’s become a dish that I reserve for special occasions, where I can impress family and friends with my culinary adventure. Trust me, once you try it, you'll understand why it's worth the effort!

Created by

Ella

Last updated on 2026-01-20T12:02:27.834Z

Creating this Beef Wellington with Garlic Aioli was both a challenge and a delight. I spent considerable time honing the art of wrapping beef in pastry, ensuring every edge was crisp and golden. The flavor of the garlic aioli added an unexpected but welcome kick that elevates the dish immensely.

Throughout the process, I learned that resting the meat before slicing is crucial; it allows the juices to redistribute, resulting in a juicy, flavorful bite. Each time I make it, I’m reminded of the joy in both the cooking and the sharing of food with loved ones.

        Why You'll Love This Recipe
        Tender beef wrapped in flaky pastry that melts in your mouth
Rich garlic aioli that adds a flavor boost
Impressive enough for special occasions yet achievable at home

      

Mastering the Beef Wellington

The key to a successful Beef Wellington is in the preparation of the beef tenderloin. It's essential to pick a high-quality cut, as this will directly impact the flavor and tenderness of the dish. When searing the beef, ensure your skillet is hot enough; this will help create a beautiful brown crust while sealing in the juices. Let the meat rest after searing to allow the juices to redistribute, which results in a more succulent bite you'll want to savor.

Another crucial component is the mushroom duxelles, which adds depth to the flavor profile. Cooking the finely chopped mushrooms until all the moisture evaporates is vital; otherwise, the excess water can make your pastry soggy. I like to cook them until they’re a deep golden brown, as this enhances their earthy flavor. It's a step worth the time for the perfect texture; aim for a consistency that holds together yet is spreadable.

Elevating the Garlic Aioli

Garlic aioli is the perfect accompaniment to Beef Wellington, enhancing its luxurious flavors with a creamy and tangy contrast. For the best results, use fresh minced garlic as it packs more flavor than pre-garlic mixtures. I recommend allowing the aioli to sit for at least 30 minutes in the refrigerator; this resting period allows the garlic to mellow out and blend beautifully with the mayonnaise, creating a well-rounded sauce that elevates each bite.

If you're looking for a lighter version of the aioli, consider substituting Greek yogurt for half of the mayonnaise. This swap adds a nice tangy note while reducing fat. Additionally, a touch of Dijon mustard can be blended in for an extra zing. Always start with a small amount and adjust according to your taste preference for a personalized flavor experience.

Ingredients

For the Beef Wellington

2 lb beef tenderloin
2 tbsp olive oil
1 lb mushrooms, finely chopped
4 slices prosciutto
1 package puff pastry (2 sheets)
1 egg, beaten
Salt and pepper to taste
Fresh thyme sprigs, for garnish

For the Garlic Aioli

1 cup mayonnaise
3 cloves garlic, minced
1 tbsp lemon juice
Salt and pepper to taste

Instructions

Follow these steps for a perfect Beef Wellington:

Prepare the Beef

Season the beef tenderloin with salt and pepper. In a skillet, heat olive oil and sear the beef for 2-3 minutes on all sides until browned. Let it rest.

Make the Mushroom Duxelles

In the same skillet, add the finely chopped mushrooms and cook until all moisture evaporates. Season with salt, pepper, and fresh thyme. Let this mixture cool.

Assemble the Wellington

Lay out prosciutto slices on a piece of plastic wrap, slightly overlapping. Spread the mushroom mixture evenly over the prosciutto. Place the beef on top and roll tightly. Chill for 15 minutes.

Wrap in Puff Pastry

On a floured surface, roll out puff pastry. Unwrap the beef and place it in the center of the pastry. Fold the pastry over and seal the edges. Brush with beaten egg.

Bake

Preheat the oven to 400°F (200°C). Place the wrapped beef on a baking sheet and bake for 25-30 minutes until golden brown. Let rest before slicing.

Prepare Garlic Aioli

In a bowl, mix mayonnaise, minced garlic, and lemon juice. Season with salt and pepper. Stir well and set aside.

Serve the Beef Wellington slices with a drizzle of garlic aioli on top.

Pro Tips

Make sure the beef is well rested before slicing to ensure maximum juiciness. Additionally, you can prepare the mushroom mixture a day in advance to save time on the day of serving.

Serving Suggestions

To elevate your Beef Wellington presentation, consider serving it alongside seasonal roasted vegetables. Carrots, Brussels sprouts, and parsnips all roast beautifully and add vibrant color to your plate. Drizzling a balsamic reduction over the veggies can add an extra layer of flavor that complements the richness of the beef.

Pair your dish with a light red wine, such as Pinot Noir or Merlot. The acidity in these wines cuts through the richness of the Wellington, enhancing both the beef and the garlic aioli. This allows for a delightful culinary experience, making each bite and sip a memorable moment.

Make-Ahead Tips and Storage

If you're planning a special event, you can prep your Beef Wellington components in advance. The mushroom duxelles can be made a day ahead and stored in an airtight container in the refrigerator. This not only saves you time but also intensifies the flavors. Just make sure to allow them to cool completely before storing.

When it comes to storing leftovers, wrap any unused Wellington pieces tightly in plastic wrap and then place them in an airtight container. Reheating can be tricky, as you don’t want to dry out the meat or pastry. I suggest reheating in a low oven (around 350°F) until warmed through, ensuring the pastry remains crisp.

Questions About Recipes

→ Can I make Beef Wellington ahead of time?

Yes, you can prepare the Beef Wellington and chill it before baking. Just add a few extra minutes to the baking time.

→ What type of beef is best for Beef Wellington?

Beef tenderloin is the best choice for its tenderness and flavor, but you can also use filet mignon.

→ Can I use a different sauce instead of garlic aioli?

Absolutely! Horseradish sauce or a red wine reduction can also pair beautifully with Beef Wellington.

→ Is Beef Wellington difficult to make?

It has some challenging steps, but with patience and practice, anyone can master it.