[ Dish ]
[ The Dish ]
[ The Dish ]
Beef Wellington
Beef Wellington
This classic Beef Wellington recipe layers tender beef tenderloin with mushroom duxelles, seared foie gras, prosciutto, and flaky puff pastry. Rich, savory, and elegant—perfect for a refined centerpiece dish.
This classic Beef Wellington recipe layers tender beef tenderloin with mushroom duxelles, seared foie gras, prosciutto, and flaky puff pastry. Rich, savory, and elegant—perfect for a refined centerpiece dish.
Created On: Jul 24, 2025
Created On: Jul 24, 2025
[ Facts ]
[ Facts ]
Main Ingredient
Beef Tenderloin
Main Ingredient
Beef Tenderloin
Main Ingredient
Beef Tenderloin
Total Time
3 Hours 25 MInutes
Total Time
3 Hours 25 MInutes
Total Time
3 Hours 25 MInutes
Cuisine
English
Cuisine
English
Cuisine
English
Servings
4
Servings
4
Servings
4
[ The Steps + Pictures ]
[ The Ingredients ]
[ The Ingredients ]
Beef Wellington
1 center-cut beef tenderloin, trimmed of silverskin and fat, about 2 pounds
Kosher salt and freshly ground black pepper
2 tablespoons plus 1/2 teaspoon vegetable or canola oil, divided
2 tablespoons prepared horseradish
1 tablespoon Dijon, spicy brown, or hot English mustard
1 pound mushrooms (button, cremini, shiitake, portabello, or a mix), cleaned, trimmed, and roughly chopped
4 tablespoons unsalted butter
2 medium shallots, finely diced (about 1/2 cup)
2 teaspoons finely minced fresh thyme leaves
1/2 cup Cognac or other brandy or barrel-aged spirit (such as bourbon)
1/2 cup heavy cream
2 teaspoons soy sauce
4 ounces fresh foie gras (about 2 1/2-inch slabs)
1 sheet phyllo dough
1/4 pound prosciutto, sliced paper-thin
Flour, for dusting
14 ounces frozen or homemade puff pastry, thawed
1 egg, beaten
Coarse sea salt (such as Maldon or fleur de sel)
1 bunch finely minced chives
Beef Wellington
1 center-cut beef tenderloin, trimmed of silverskin and fat, about 2 pounds
Kosher salt and freshly ground black pepper
2 tablespoons plus 1/2 teaspoon vegetable or canola oil, divided
2 tablespoons prepared horseradish
1 tablespoon Dijon, spicy brown, or hot English mustard
1 pound mushrooms (button, cremini, shiitake, portabello, or a mix), cleaned, trimmed, and roughly chopped
4 tablespoons unsalted butter
2 medium shallots, finely diced (about 1/2 cup)
2 teaspoons finely minced fresh thyme leaves
1/2 cup Cognac or other brandy or barrel-aged spirit (such as bourbon)
1/2 cup heavy cream
2 teaspoons soy sauce
4 ounces fresh foie gras (about 2 1/2-inch slabs)
1 sheet phyllo dough
1/4 pound prosciutto, sliced paper-thin
Flour, for dusting
14 ounces frozen or homemade puff pastry, thawed
1 egg, beaten
Coarse sea salt (such as Maldon or fleur de sel)
1 bunch finely minced chives
[ Steps ]
[ Steps ]
Prep Beef - 15 minutes
1. Tie the tenderloin with butcher’s twine at 1-inch intervals, trim the ends, and season with salt and pepper.
2. Heat 2 tablespoons of oil in a skillet over high heat. Sear the tenderloin on all sides until browned, about 10 minutes total. Transfer to a plate to cool.
3. Mix horseradish, mustard, and black pepper in a small bowl. Remove twine from cooled tenderloin and rub with the horseradish-mustard mix. Refrigerate uncovered.
Make Mushroom Duxelles - 20 minutes
1. Finely chop mushrooms in a food processor, working in batches if needed.
2. Heat butter in a skillet over medium-high heat. Add mushrooms and cook for 8 minutes until liquid is released and evaporated.
3. Continue cooking until browned, then add shallots and thyme. Cook for 2 more minutes.
4. Deglaze with Cognac and cook until nearly dry, about 4 minutes. Stir in cream and soy sauce; cook until thickened. Season to taste and refrigerate.
Prepare Foie Gras - 40 minutes
1. Season foie gras with salt and pepper. Sear in a hot skillet with 1/2 teaspoon oil for 30 seconds per side. Transfer to a paper towel.
2. Add rendered fat to mushroom mixture, stir, and refrigerate. Slice foie gras horizontally and chill all components for 30 minutes.
Assemble Beef Roll - 40 minutes
1. Lay two overlapping sheets of plastic wrap on a board. Place phyllo dough on top, then shingle prosciutto across, leaving a 2-inch border.
2. Spread mushroom duxelles evenly over prosciutto. Position tenderloin at the bottom edge and place foie gras on top.
3. Roll tightly using the plastic wrap, twist ends to seal, and refrigerate for 30 minutes.
Wrap in Puff Pastry - 40 minutes
1. Dust a surface with flour and roll puff pastry into a rectangle.
2. Unwrap the beef roll and place it seam-side down on the pastry. Brush a strip with egg wash and roll to seal.
3. Trim excess pastry, fold in edges, and roll seam-side down. Chill for 30 minutes.
Bake and Serve - 50 minutes
1. Preheat oven to 425°F (218°C). Place Wellington on a foil-lined sheet.
2. Brush with egg wash, score decoratively, and sprinkle with coarse salt.
3. Bake for 35–45 minutes, until golden and center reaches 110°F (rare) or 120°F (medium-rare).
4. Let rest for 10 minutes. Transfer to a board, slice, and serve sprinkled with chives and coarse salt.
Prep Beef - 15 minutes
1. Tie the tenderloin with butcher’s twine at 1-inch intervals, trim the ends, and season with salt and pepper.
2. Heat 2 tablespoons of oil in a skillet over high heat. Sear the tenderloin on all sides until browned, about 10 minutes total. Transfer to a plate to cool.
3. Mix horseradish, mustard, and black pepper in a small bowl. Remove twine from cooled tenderloin and rub with the horseradish-mustard mix. Refrigerate uncovered.
Make Mushroom Duxelles - 20 minutes
1. Finely chop mushrooms in a food processor, working in batches if needed.
2. Heat butter in a skillet over medium-high heat. Add mushrooms and cook for 8 minutes until liquid is released and evaporated.
3. Continue cooking until browned, then add shallots and thyme. Cook for 2 more minutes.
4. Deglaze with Cognac and cook until nearly dry, about 4 minutes. Stir in cream and soy sauce; cook until thickened. Season to taste and refrigerate.
Prepare Foie Gras - 40 minutes
1. Season foie gras with salt and pepper. Sear in a hot skillet with 1/2 teaspoon oil for 30 seconds per side. Transfer to a paper towel.
2. Add rendered fat to mushroom mixture, stir, and refrigerate. Slice foie gras horizontally and chill all components for 30 minutes.
Assemble Beef Roll - 40 minutes
1. Lay two overlapping sheets of plastic wrap on a board. Place phyllo dough on top, then shingle prosciutto across, leaving a 2-inch border.
2. Spread mushroom duxelles evenly over prosciutto. Position tenderloin at the bottom edge and place foie gras on top.
3. Roll tightly using the plastic wrap, twist ends to seal, and refrigerate for 30 minutes.
Wrap in Puff Pastry - 40 minutes
1. Dust a surface with flour and roll puff pastry into a rectangle.
2. Unwrap the beef roll and place it seam-side down on the pastry. Brush a strip with egg wash and roll to seal.
3. Trim excess pastry, fold in edges, and roll seam-side down. Chill for 30 minutes.
Bake and Serve - 50 minutes
1. Preheat oven to 425°F (218°C). Place Wellington on a foil-lined sheet.
2. Brush with egg wash, score decoratively, and sprinkle with coarse salt.
3. Bake for 35–45 minutes, until golden and center reaches 110°F (rare) or 120°F (medium-rare).
4. Let rest for 10 minutes. Transfer to a board, slice, and serve sprinkled with chives and coarse salt.
