This Asian inspired Beef Wellington is a recipe I had on my cooking bucket list for a long time and finally decided to tackle in the new year. Beef Wellington has a reputation for being intimidating, but once I broke it down step by step, it was much more approachable than I expected. This version blends classic techniques with deep, umami rich flavors, making the process feel both exciting and rewarding. It is the kind of dish that looks impressive but is completely achievable at home.
The beef is wrapped in a mushroom duxelle made with cremini mushrooms, shiitake mushrooms, miso paste, and soy sauce, which adds layers of savory depth without overpowering the dish. Cremini mushrooms create a rich, earthy base while shiitake mushrooms bring a naturally smoky note. The addition of miso and soy sauce enhances the umami and helps keep the beef juicy and flavorful as it bakes inside the buttery puff pastry.
What surprised me most was how manageable the process felt once everything was prepped. Each step builds on the last, and when you see the golden pastry come out of the oven, it feels incredibly satisfying. Slicing into the Wellington to reveal perfectly cooked beef wrapped in crisp pastry makes all the effort feel worth it.
To complete the meal, this Wellington is served with creamy mashed potatoes and a smooth curry gravy. The curry gravy adds warmth, sweetness, and spice, which pairs beautifully with the buttery potatoes and the savory beef. The flavors complement each other in a way that makes the entire plate feel comforting and balanced. It is a side dish combination that enhances the Wellington instead of overpowering it.
This Asian inspired Beef Wellington is also flexible and easy to customize. You can adjust the saltiness of the duxelle, choose different mushrooms, or make the curry gravy as mild or bold as you like. The recipe brings together classic European cooking with Asian pantry staples to create a unique fusion dish. Once you make it, it will quickly become one of your favorite special occasion meals.
This is the kind of recipe that is perfect for pushing yourself as a home cook, whether it is for a dinner party, a special occasion, or simply because you want to try something new. The Asian flavors balance the richness of the meat and pastry, giving each bite depth and complexity without feeling heavy. Even classic Beef Wellington lovers will appreciate the added dimension from the miso mushroom duxelle.
If you are looking for a recipe that feels like a personal win in the kitchen, this Beef Wellington is it. It is elegant, comforting, and packed with umami, while still being far less intimidating than its reputation suggests. Once you try it, you might be surprised how easily it earns a permanent spot on your “made it” list.
Where to Buy Beef Tenderloin
When it comes to making Beef Wellington, the most important part is choosing a good quality beef tenderloin. You can usually find center-cut tenderloins at larger grocery stores, but the two most popular places to buy one are Costco and Whole Foods. Costco is often the best value because their beef tenderloin is sold in larger roasts and usually ranges from $14 to $20 per pound depending on whether you choose Choice or Prime. Whole Foods carries smaller, already trimmed tenderloins that are convenient and require less prep, but the price is typically higher at around $25 to $35 per pound.
If you want the best deal and do not mind trimming the beef yourself, Costco is a great option. If you prefer something ready to go with minimal trimming for your Wellington, then Whole Foods is the easier choice. Either way, you want a center-cut section that is even in thickness so it cooks perfectly and slices beautifully once wrapped in puff pastry.
Substitutions
Beef
- Beef tenderloin is classic, but you can use a thick-cut sirloin roast for a more budget friendly option.
- For individual servings, use filet mignon medallions and make mini Wellingtons.
Mushrooms
- Replace cremini with button mushrooms if needed.
- Replace shiitake with oyster mushrooms or portobello for similar umami.
Miso Paste
- If you do not have miso, add an extra teaspoon of soy sauce plus a splash of Worcestershire for depth.
Soy Sauce
- Tamari works for gluten free.
- Coconut aminos for a slightly sweeter profile.
Curry Gravy
- Use Japanese curry roux (Vermont, Golden Curry) or Thai yellow curry paste.
- Sub in chicken broth or veggie broth depending on what you have.
Puff Pastry
- Any store bought brand works.
- If needed, you can substitute with pie crust, but the result will be less flaky.
Mashed Potatoes
- Swap russet potatoes with Yukon Gold for a creamier texture.
- Use dairy free milk and butter for a dairy free option.
4
servings1
hour30
minutes30
minutes2
hoursIngredients
3 lb 3 center cut beef tenderloin (trimmed)
2 tbsp 2 neutral oil
salt and pepper to taste (evenly season the beef)
2 tbsp 2 dijon mustuard
2 sheets 2 store-bought puff pastry dough
1 1 egg (for egg wash)
1 tbsp 1 water (for egg wash)
8 slices 8 prosciutto
- Mushroom Duxelles
16 oz 16 cremini mushrooms
4 oz 4 shiitake mushrooms
1 1 small shallot minced
3 3 garlic cloves minced
2 tbsp 2 unsalted butter
1/2 tbsp 1/2 white miso paste
1 tbsp 1 soy sauce
1/2 tsp 1/2 sugar
- Mashed Potatoes
2 lbs 2 russet or Yukon gold potatoes (peeled and cubed)
4 tbsp 4 unsalted butter
1 cup 1 warm milk or heavy cream
salt and pepper to taste
- Curry Gravy
3 tbsp 3 unsalted butter
1 tbsp 1 flour
1 cube 1 Japanese curry
2 cups 2 beef broth
2 tbsp 2 heavy cream
1/4 tsp 1/4 pepper
- Optional
butcher twine
Directions
- Sear the Beef
Tie your beef in butcher twine to help keep the shape while searing.
Pat the beef tenderloin dry and season generously with salt and pepper.
Heat oil in a large pan over high heat.
Sear all sides until browned, about 2–3 minutes per side.
Let it cool completely. Refrigerate while preparing the duxelle. - Make the Miso Mushroom Duxelle
In the same pan, melt butter over medium heat.
Add cremini, shiitake, garlic, and shallot.
Cook until all moisture evaporates and mixture becomes paste-like, about 8–10 minutes.
Add soy sauce, miso paste, black pepper, and sugar.
Cook another 1–2 minutes, then cool completely. - Assemble the Beef Wellington
Lay a large sheet of plastic wrap on your counter, big enough to fully wrap the beef.
Arrange the prosciutto slices on the plastic wrap, slightly overlapping, creating a rectangle large enough to wrap around the tenderloin.
Spread the cooled miso mushroom duxelle evenly over the prosciutto.
Cut off and discard the butcher twine from the seared beef.
Brush a thin layer of Dijon mustard all over the beef.
Place the beef at the bottom edge of the prosciutto layer and use the plastic wrap to roll it up tightly, creating a firm log.
Twist the ends of the plastic wrap to secure the shape.
Chill in the freezer for 15 minutes or the fridge for 30 minutes to help it firm and hold its shape. - Wrap with Puff Pastry
Defrost the store bought puff pastry until pliable, then lightly roll it out to smooth the surface and extend the edges.
Remove the beef from the plastic wrap and place it in the center of the puff pastry.
Wrap the pastry tightly around the beef and trim any excess.
Using a lattice roller, cut a decorative lattice sheet from a second piece of pastry.
Brush egg wash onto the wrapped Wellington and gently place the lattice layer on top so it adheres.
Wrap the entire Wellington in plastic wrap again to help it hold its shape.
Chill in the freezer for 10 minutes to firm up before baking.
Remove plastic wrap and apply a final layer of egg wash before it goes into the oven. - Bake the Wellington
Preheat your oven to 400°F.
Transfer the Wellington to a parchment lined baking sheet.
Bake for 30–40 minutes, depending on the thickness of your beef.
Begin checking for doneness around the 30 minute mark using a meat thermometer inserted into the center:
120°F for rare
130°F for medium rare
140°F for medium
Remove from the oven and rest for 10–15 minutes before slicing to keep all the juices inside. - Make Mashed Potatoes
Boil potatoes until fork tender.
Drain and mash with butter and warm milk.
Add salt to taste and set aside. - Make Curry Gravy
Melt butter in a saucepan over medium heat.
Stir in flour and cook 1 minute to form a roux.
Slowly whisk in beef broth.
Add curry cube and pepper.
Simmer until thick and smooth.
Adjust seasoning to taste. - Serve
Plate thick slices of the Wellington over creamy mashed potatoes and spoon curry gravy on top. Garnish with chives, green onions, or herbs.
