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  • Writer's pictureBiagio D

Beef Wellington

Updated: May 2, 2020

While this dish seems to be rooted firmly in English cuisine and looks and tastes fit for a royal dinner, there is no definitive tie to the dukes of Wellington or even any written mention prior to the 1900s. This recipe, adapted from Buzzfeed, is a simple, but time consuming endeavor. Follow these steps and impress your dinner party guests.

Yield: 6 servings


3 lbs center-cut tied beef tenderloin

salt and black pepper to taste

2 tablespoons canola oil

¼ cup English mustard

1 tablespoon butter

2 shallots, minced

2 lbs button mushrooms, minced

5 cloves garlic, minced

½ lb prosciutto

1 sheet puff pastry

2 eggs, beaten


1. Season room temperature beef with salt and pepper on all sides.

2. Add canola oil to a large pan on high heat. Add tenderloin to the pan and cook until dark brown crust forms, about three minutes per side including ends.

3. Place tenderloin on cutting board and remove ties. Brush with mustard while warm. Let the meat rest.

4. To the same pan, add butter, mushrooms, shallots, garlic, salt, and pepper over medium heat. Cook until liquid evaporates and becomes thick-ish paste, about 25-30 minutes.

5. Remove mushrooms from pan and let cool completely.

6. Place a large layer of overlapping plastic wrap sheets on a work surface that is twice the length and width of meat. Lay overlapping strips of prosciutto on the plastic.

7. Spread a layer of mushrooms over the prosciutto. Wrap the meat in the mushrooms, prosciutto, and plastic wrap in the Wellington’s shape and set aside in fridge to cool for 15 minutes.

8. Preheat over to 400 degrees F.

9. Place a new layer of plastic wrap sheets on your work surface and lay a sheet of puff pastry over it. Unwrap the prosciutto-wrapped meat onto the puff pastry, wrapping until the ends meet.

10. Cut off excess pastry and wrap in plastic wrap. Refrigerate for 15 minutes.

11. Grease a parchment paper-lined baking sheet. Brush the surface with beaten eggs, and score and decorate.

12. Bake for 40 minutes, or until puff pastry is a dark golden brown and the internal temperature is 135 degrees F.

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