Recipe

Beef Wellington

Restaurant classic - beef tenderloin wrapped in duxelles and puff pastry. Center stays rosy pink.

Beef Wellington takes about 105 minutes and makes 4 servings. Each serving has 1138 kcal.

Preparation
50 minutes
Cooking
55 minutes
Total time
105 minutes
Servings
4
Beef Wellington - finished dish

Nutrition per serving

Calories
1138 kcal
Protein
48.3 g
Carbohydrates
50.1 g
Fat
82.4 g

Ingredients

  • Beef tenderloin (center cut)600 g
  • Button mushrooms300 g
  • Shallots2 pcs
  • Garlic2 cloves
  • Puff pastry400 g
  • Parma ham8 pcs
  • Dijon mustard2 tbsp
  • Egg1 pc
  • Olive oil2 tbsp
  • Butter30 g
  • Thyme and rosemary3 g
  • Salt1 pinch
  • Pepper1 pinch

Instructions

  1. 1

    Preheat oven to 220°C.

  2. 2

    Season tenderloin with salt and pepper. Heat olive oil over high heat - sear 2 minutes per side until browned but raw inside. Brush with mustard and let cool.

    Tip: Hard searing builds a deep brown, flavorful crust - the inside should stay raw so the center turns out perfectly rosy after baking.

  3. 3

    Pulse mushrooms, shallots and garlic in food processor to fine paste. Must not be watery - if needed, squeeze through cloth.

    Tip: Dry duxelles will not soak the pastry during baking.

  4. 4

    Heat butter in pan. Sauté mushroom paste 8-10 minutes over medium heat until most moisture evaporates and it is dry.

  5. 5

    Cool duxelles completely - at least 20 minutes. Thaw puff pastry per instructions and roll to 30x35 cm rectangle.

  6. 6

    Place ham in single layer in center of pastry - overlapping edges. Spread duxelles evenly over ham.

  7. 7

    Place tenderloin on duxelles. Carefully wrap with pastry - overlap ends and seal. Place seam down. Chill in freezer 15 minutes.

  8. 8

    Beat egg with little water. Brush entire Wellington with egg wash. Score decorative pattern with knife (do not cut through).

  9. 9

    Bake 25-30 minutes until pastry is golden brown and thermometer in center reads 48-52°C for medium-rare.

    Tip: Rest 10 minutes before slicing - otherwise juices run out.

  10. 10

    Let Wellington rest 10 minutes on rack. Slice into thick 2-3 cm portions.

Cooking methods

On the stove

High heat for searing tenderloin (2 minutes per side, building the Maillard crust). Medium heat to cook duxelles completely dry - excess moisture will make pastry soggy. These stovetop steps are critical; Wellington bakes in the oven at 220°C for 25–30 minutes.

On induction

Level 8–9 for searing (preheat cast iron 3 minutes - induction reaches high temperatures quickly). Level 5 for cooking duxelles dry. Wellington bakes in the oven at 220°C. Use an instant-read thermometer: target 50–52°C internal for medium-rare before resting.

Over an open fire

The searing step is excellent over a hot cast iron pan on open fire. Duxelles can also be cooked over moderate coals. However, baking the Wellington requires a reliable, consistent oven temperature - the final baking step cannot be done on open fire.

Recipe questions

How long does this recipe take?
Plan for about 105 minutes from start to finish.
How many servings does this recipe make?
This recipe makes 4 servings.
Can I cook this recipe on induction?
Yes. Level 8–9 for searing (preheat cast iron 3 minutes - induction reaches high temperatures quickly). Level 5 for cooking duxelles dry. Wellington bakes in the oven at 220°C. Use an instant-read thermometer: target 50–52°C internal for medium-rare before resting.
Can I cook this recipe over an open fire?
Yes. The searing step is excellent over a hot cast iron pan on open fire. Duxelles can also be cooked over moderate coals. However, baking the Wellington requires a reliable, consistent oven temperature - the final baking step cannot be done on open fire.

In the app

Cooking the way it should feel

One step on screen, a timer that keeps going, and clear progress until the dish is done.

Step-by-step cooking screen in the First Bite app

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