The classic Thanksgiving playbook is reliable, but it doesn’t have to be routine. If you want a holiday table that feels special without piling on chaos, make Beef Wellington your centerpiece and build the rest of the menu around it. Wellington brings rich, savory flavors—mushroom duxelles, prosciutto, Dijon, and buttery puff pastry—that pair naturally with simple sides you can prep ahead. It looks showy, yet the work divides neatly over a day or two so you’re not juggling six burners when guests arrive.
Here’s the approach: treat the Wellington like your “turkey,” then surround it with make-ahead friendly sides—cranberry sauce, a from-scratch green bean casserole, and either a potato gratin or roasted fingerlings. Keep one bright, fresh element (a crisp salad with a light vinaigrette or roasted carrots with lemon) to cut the richness. You’ll get contrast in color and texture, and everything earns its place on the plate.
The key to a stress-free Wellington is moisture control and temperature discipline. The mushroom duxelles should be dry and concentrated. Prosciutto (or a thin crêpe) forms a barrier between meat and pastry. The tenderloin is seared, cooled, and wrapped tightly so juices stay where they belong. On the day of, you bake to a precise internal temperature, rest well, and slice with confidence. That’s how you keep puff pastry crisp and the center rosy.
A clean schedule helps: on Wednesday (or the day before), make the duxelles, cranberry sauce, and the onion topping for your green bean casserole. Blanch the beans. You can even assemble the casserole and park it in the fridge. On Thursday, sear and chill the beef, wrap the Wellington, and hold it chilled until baking time. Slide the casserole in right after the Wellington comes out to finish while the meat rests. You’ll carve at the peak and serve everything hot.
If you’re new to this dish, don’t overcomplicate it. Use a center-cut beef tenderloin, choose a good all-butter puff pastry, and keep seasonings honest: salt, pepper, Dijon, garlic, thyme. A small red-wine pan sauce is nice, but you don’t need it if the duxelles is deeply cooked. Focus on technique—dry duxelles, tight wrap, chilled pastry, and accurate doneness—and your “Thanksgiving Beef Wellington” will feel like the most natural holiday main you’ve ever made.
Below is your complete plan: timeline guidance, a master Beef Wellington recipe with U.S. and metric measurements, plus two classic sides done right (Make-Ahead Cranberry Sauce and Green Bean Casserole From Scratch). Everything is written for home cooks using standard tools, with sensible prep, cook, and rest times. No fluff—just a straightforward holiday roadmap that rewards you with an elegant plate and a calm kitchen.
Your Thanksgiving Beef Wellington Game Plan
The Day Before (or up to 24 hours ahead)
- Make the cranberry sauce. Chill overnight; flavor improves by morning.
- Cook the mushroom duxelles until very dry; cool completely.
- Sear the beef tenderloin, then cool in the fridge.
- Prep barrier layer: lay overlapping prosciutto on plastic wrap; spread cooled duxelles on top.
- Wrap beef in prosciutto + duxelles, refrigerate tightly wrapped.
- Blanch green beans, shock in ice water; drain and dry.
- Make crispy onions (or prep them for baking): slice, toss with light flour, crisp in the oven or pan; cool.
- Assemble green bean casserole (without topping) and hold chilled, or keep components separate.
Thanksgiving Day
- Wrap the chilled beef in cold puff pastry; decorate and egg-wash.
- Bake Wellington until the center hits your target (see below).
- Rest 15–20 minutes. Resting is non-negotiable for clean slices.
- Finish the green bean casserole while the Wellington rests.
- Warm cranberry sauce just to room temp or slightly warm.
- Optional: toss together a quick arugula salad with lemon-shallot vinaigrette, or roast carrots while the oven’s hot.
Target internal temperatures (for beef tenderloin in Wellington):
- Rare: pull at 118–120°F (48–49°C)
- Medium-rare: pull at 122–125°F (50–52°C)
- Medium: pull at 130–135°F (54–57°C)
Carryover will rise a few degrees during rest. Use an instant-read thermometer through the pastry into the center of the beef.
Beef Wellington (Centerpiece Recipe)
Servings: 8
Active Prep: 45 minutes
Chill Time: 60–90 minutes (split between components)
Cook Time: 35–45 minutes (depends on doneness)
Rest Time: 15–20 minutes
Total: About 2½–3 hours, mostly hands-off
Required Equipment
- Large skillet (preferably stainless or cast iron)
- Food processor (for duxelles) or a sharp knife and patience
- Baking sheet (rimmed)
- Parchment paper
- Plastic wrap
- Instant-read thermometer
- Rolling pin
- Pastry brush
- Wire rack and carving knife
Ingredients (U.S. & Metric)
Beef & Wrap
- 1 center-cut beef tenderloin, trimmed, 2 to 2¼ lb (900 g to 1 kg)
- 2 tsp kosher salt (10 g), divided
- 1 tsp black pepper (2 g), divided
- 2 tbsp neutral oil (30 ml) for searing
- 1 lb cremini or mixed mushrooms (450 g), very finely chopped
- 2 tbsp unsalted butter (28 g)
- 2 medium shallots, minced (80 g total)
- 3 garlic cloves, minced (9–12 g)
- 2 tsp fresh thyme leaves (2 g) or ½ tsp dried (0.5 g)
- 2 tbsp dry sherry or white wine (30 ml) (optional, cooks off)
- 2 tsp Dijon mustard (10 ml)
- 6–8 oz thinly sliced prosciutto (170–225 g)
- 1 tbsp chopped parsley (3 g) (optional)
Pastry
- 1 sheet all-butter puff pastry, thawed but cold (about 14 oz / 400 g)
- 1 large egg + 1 tsp water for egg wash (5 ml)
- Flour for dusting
Finishing
- Flaky sea salt for the crust (optional)
Preparation Instructions
- Sear the beef. Pat the tenderloin dry. Season with 1 tsp (5 g) salt and ½ tsp (1 g) pepper. Heat oil in a large skillet over medium-high until shimmering. Sear beef on all sides until well browned, 6–8 minutes total. Don’t cook through. Transfer to a rack and cool to room temp, then refrigerate 30 minutes to firm up.
- Cook the duxelles (mushroom filling). In the same skillet over medium heat, melt butter. Add shallots and a pinch of salt; cook until translucent, 2–3 minutes. Stir in garlic and thyme; cook 30 seconds. Add finely chopped mushrooms, ½ tsp (1 g) salt, and the remaining pepper. Cook, stirring often, until the mixture releases its moisture, then dries and darkens, 10–15 minutes. If using sherry/white wine, add and cook off fully. Stir in parsley if using. Spread on a plate to cool 15 minutes — the duxelles must be dry and cool.
- Build the prosciutto barrier. Lay a large sheet of plastic wrap on the counter. Arrange prosciutto in overlapping shingle rows to form a rectangle slightly wider than the length of the tenderloin and long enough to wrap around it. Spread cooled duxelles evenly over the prosciutto, leaving a ½-inch (1 cm) border.
- Mustard and wrap. Pat the beef dry again. Brush all over with Dijon. Place the beef along the near edge of the prosciutto rectangle. Using the plastic wrap to help, roll the prosciutto and duxelles around the beef into a tight log. Twist the plastic ends to tighten. Chill 20–30 minutes to set the shape.
- Wrap in puff pastry. On a lightly floured surface, roll the cold puff pastry into a rectangle about ⅛ inch (3 mm) thick that will fully enrobe the beef with a small overlap. Unwrap the beef log and place it near the pastry’s edge. Roll up, seal the seam by pinching, and trim excess at the ends; fold ends under to tidy. Place seam-side down on a parchment-lined baking sheet. Score lightly with a paring knife for a lattice or diagonal pattern (don’t cut through). Brush with egg wash. Chill 15–20 minutes to firm.
- Bake. Heat oven to 425°F (220°C) with a rack in the center. Brush a second time with egg wash for good color. Bake 35–45 minutes until pastry is deep golden and the center of the beef reads 122–125°F (50–52°C) for medium-rare when probed through the side. Start checking at 30 minutes; every oven is different.
- Rest and slice. Rest on a rack 15–20 minutes to allow juices to settle and the pastry to crisp. Sprinkle flaky salt if you like. Slice with a sharp carving knife into ¾–1-inch (2–2.5 cm) slices.
Notes for Success
- Dry duxelles = crisp pastry. Cook out moisture fully.
- Cold components wrap cleaner and bake better.
- Thermometer beats guesswork. Pull early; carryover will finish the job.
- Optional crêpe layer: If skipping prosciutto, wrap the beef in a thin, unsweet crêpe to protect the pastry.
Approximate Nutrition (per serving, 1/8 of recipe)
- Calories: ~620
- Protein: ~35 g
- Carbohydrates: ~28 g
- Fat: ~40 g
- Sodium: ~900 mg
(Values are estimates based on standard products.)
Make-Ahead Orange Cranberry Sauce
Bright, lightly tart cranberry sauce brings balance to a rich “Thanksgiving Beef Wellington” plate and can be made days in advance.
Servings: about 10 (¼-cup / 60-ml portions)
Active Prep: 5 minutes
Cook Time: 12–15 minutes
Total: 20 minutes plus chill
Equipment
- Medium saucepan
- Wooden spoon
- Heatproof container with lid
Ingredients (U.S. & Metric)
- 12 oz fresh or frozen cranberries (340 g)
- ½ cup granulated sugar (100 g)
- ¼ cup orange juice (60 ml)
- ¼ cup water (60 ml)
- 1 tsp finely grated orange zest (2 g)
- Pinch of kosher salt
Instructions
- Combine cranberries, sugar, orange juice, water, zest, and salt in a saucepan.
- Bring to a simmer over medium heat; cook 12–15 minutes, stirring, until most berries pop and the sauce thickens.
- Cool to room temp; sauce will thicken more as it cools. Refrigerate up to 1 week.
Approximate Nutrition (per ¼-cup / 60-ml serving)
- Calories: ~70
- Protein: 0 g
- Carbohydrates: ~18 g
- Fat: 0 g
- Sodium: ~20 mg
Green Bean Casserole From Scratch (No Canned Soup)
This version keeps the spirit of the classic but tastes fresher and cleaner. You’ll build a quick mushroom-thyme cream sauce, use blanched green beans, and top with real crispy onions. Assemble ahead and bake off while the Wellington rests.
Servings: 8 (about ¾-cup portions)
Active Prep: 25 minutes
Bake Time: 20–25 minutes
Total: ~50 minutes (plus make-ahead options)
Equipment
- Large pot for blanching
- Large skillet or saucepan
- Colander and ice bath
- 9×13-inch (23×33-cm) baking dish
- Sheet pan (for onions)
Ingredients (U.S. & Metric)
For the beans & sauce
- 2 lb fresh green beans, trimmed and halved (900 g)
- 2 tbsp unsalted butter (28 g)
- 1 tbsp olive oil (15 ml)
- 8 oz mushrooms, minced (225 g)
- 1 small onion, finely diced (120 g)
- 2 garlic cloves, minced (6–8 g)
- 1 tsp fresh thyme leaves (1 g) or ¼ tsp dried (0.25 g)
- 2 tbsp all-purpose flour (16 g)
- 1 cup low-sodium chicken or vegetable broth (240 ml)
- 1 cup half-and-half (240 ml) or ¾ cup (180 ml) milk + ¼ cup (60 ml) cream
- 1 tsp kosher salt (5 g), plus more to taste
- ½ tsp black pepper (1 g)
- ¼ cup grated Parmesan (20 g) (optional but good)
For the crispy onion topping
- 1 large yellow onion, very thinly sliced (200 g)
- ¼ cup all-purpose flour (30 g)
- 2 tbsp olive oil (30 ml)
- ¼ tsp kosher salt (1 g)
Instructions
- Blanch beans. Boil a large pot of salted water. Add beans; cook 4–5 minutes until crisp-tender and bright. Drain and shock in ice water. Drain well and pat dry.
- Make the sauce. In a large skillet, melt butter with oil over medium heat. Add mushrooms and a pinch of salt; cook until browned and most moisture evaporates, 6–8 minutes. Stir in onion; cook until softened, 3–4 minutes. Add garlic and thyme; cook 30 seconds. Sprinkle in flour; stir 1 minute. Slowly whisk in broth until smooth, then half-and-half. Simmer, stirring, until thick enough to coat a spoon, 3–5 minutes. Season with 1 tsp (5 g) salt and pepper. Stir in Parmesan if using.
- Combine. Fold the blanched beans into the sauce. Transfer to a 9×13-inch (23×33-cm) baking dish.
- Crispy onions. Toss sliced onion with flour and salt. Spread on a lightly oiled sheet pan; drizzle with olive oil and toss. Bake at 400°F (200°C), tossing once, until golden and crisp, 15–20 minutes. (You can also pan-fry in a little oil.)
- Bake the casserole. Top beans with crispy onions. Bake at 400°F (200°C) until bubbling at edges, 15–20 minutes (or 25 minutes if baking from well-chilled).
Make-Ahead: Assemble beans and sauce (without topping) up to 24 hours ahead; cover and chill. Crisp the onions earlier in the day and keep at room temp; add topping just before baking.
Approximate Nutrition (per serving, 1/8 of recipe)
- Calories: ~180
- Protein: ~5 g
- Carbohydrates: ~18 g
- Fat: ~10 g
- Sodium: ~330 mg
Optional Sides to Round Out the Plate
- Potato Gratin or Roasted Fingerlings: For gratin, par-bake earlier at 375°F (190°C) until just tender; finish during the Wellington rest. For fingerlings, toss with olive oil, salt, pepper, and rosemary; roast at 425°F (220°C) for 25–30 minutes while the Wellington bakes (use a lower rack).
- Roasted Carrots with Lemon: Peel and halve carrots lengthwise; roast at 425°F (220°C) with oil, salt, and pepper for 18–22 minutes. Finish with lemon juice and parsley.
- Simple Arugula Salad: Toss arugula with thin-sliced fennel, shaved Parmesan, lemon juice, olive oil, salt, and pepper. Bright greens balance “holiday beef wellington” richness without stealing heat from the oven.
Oven & Timing Strategy (So Everything’s Hot)
- T-120 min: Wrap Wellington; chill.
- T-60 min: Heat oven to 425°F (220°C). Start roasting potatoes if using fingerlings.
- T-45 min: Egg-wash and bake Wellington (center rack).
- T-10 min: When Wellington’s nearing temp, raise or lower side-dish trays as needed.
- T-0: Pull Wellington at target temp. Rest 15–20 minutes on a rack. Increase oven to 400°F (200°C) if needed and slide in the green bean casserole to finish.
- T+15: Slice Wellington; pull casserole bubbling hot; set cranberry sauce on the table.
- T+20: Plate and serve.
Frequently Asked Technique Questions
How do I keep the pastry crisp?
Cook the duxelles until nearly paste-dry. Wrap the beef in prosciutto (or a thin crêpe) before pastry. Chill the log before and after wrapping. Bake hot and rest on a rack so steam doesn’t sog the bottom.
Can I use store-bought puff pastry?
Yes. Choose an all-butter variety for best flavor and rise. Keep it cold and handle quickly. If it warms, chill again before baking.
What cut of beef works best?
A center-cut beef tenderloin (even thickness) makes for even cooking and neat slices. Trim silverskin; tie if needed to maintain shape.
Do I need a sauce?
Not required. If you want one, reduce a cup of beef stock with a splash of red wine and thyme until glossy; whisk in a pat of butter and strain. Season lightly—Wellington is already rich and savory.
Shopping List Snapshot (for the core menu, approximate)
- Beef tenderloin (center-cut) 2–2¼ lb / 900 g–1 kg
- Puff pastry 14 oz / 400 g
- Prosciutto 6–8 oz / 170–225 g
- Mushrooms 1 lb / 450 g + 8 oz / 225 g (for casserole)
- Shallots, onion, garlic, thyme, parsley, Dijon
- Butter, olive oil, flour, half-and-half, broth, Parmesan
- Green beans 2 lb / 900 g
- Cranberries 12 oz / 340 g, 1 orange
- Potatoes or carrots (optional sides)
- Pantry: kosher salt, pepper, sugar, sherry or wine (optional), eggs
Plating Guide
Slice the Wellington into even rounds and lay them over a spoon of any escaped juices on the board. Add a spoon of cranberry sauce on the side rather than on top—its acidity shines next to the beef but doesn’t soak into the pastry. Tuck in a ribbon of green bean casserole and a potato or carrot element. Finish with a few dressed arugula leaves for color and contrast.
Make It Yours (Small, Smart Tweaks)
- Herb shift: Swap thyme for a mix of thyme and rosemary in the duxelles.
- Mushroom mix: Combine cremini with a few shiitake for deeper umami; just keep the total weight the same and cook dry.
- Cheese note: A light shaving of Parmesan over the sliced Wellington adds a nutty hint without overpowering.
- Pastry pattern: Shallow scoring looks refined; avoid deep cuts that pierce the wrap.
With this plan, you’ll serve an eye-catching “Thanksgiving Beef Wellington” dinner that’s organized, seasonal, and doable in a home kitchen. The prep-ahead steps simplify the day, the oven schedule keeps everything on track, and the recipes favor clarity over fuss. Cook with intention, rest the roast, and slice clean—your plate will tell the story.
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