Recipe: How to make Beef Wellington

Beef Wellington is a classic British dish that consists of a tender beef fillet coated in pâté and duxelles, wrapped in puff pastry, and baked until golden and flaky. This dish is thought to have been created in the 19th century to honor Arthur Wellesley, the duke of Wellington become a staple of upscale dining and special occasions.

The key to a successful Beef Wellington is to start with high-quality ingredients. The beef fillet should be tender and flavorful, and the puff pastry should be flaky and light. The pâté and duxelles add rich, earthy flavors and help to keep the beef moist and tender during cooking.

To prepare Beef Wellington, the beef fillet is first seasoned with salt and pepper and seared in a hot pan to brown the exterior. This helps to lock in the juices and give the beef a deeper flavor. The pâté and duxelles are then spread over the beef, followed by a layer of prosciutto or ham, which helps to prevent the pastry from becoming soggy. The beef is then wrapped in puff pastry and brushed with an egg wash to give it a golden, glossy finish.

Before baking, the Beef Wellington is often chilled in the refrigerator for 30 minutes to an hour to allow the pastry to firm up and make it easier to slice. It is then baked in a preheated oven at 400°F (200°C) for approximately 20-30 minutes, or until the pastry is puffed and golden and the internal temperature of the beef reaches 135°F (57°C) for medium-rare.

When serving Beef Wellington, it is traditional to accompany it with a rich red wine sauce and a variety of seasonal vegetables, such as roasted carrots, green beans, or mashed potatoes. The dish is also sometimes served with a red wine reduction sauce or a béarnaise sauce, which adds a tangy, herbaceous flavor to the rich and savory flavors of the beef and pastry.

In conclusion, Beef Wellington is a timeless and elegant dish that is perfect for special occasions and celebratory meals. With its tender beef, rich and flavorful pâté and duxelles, and flaky, buttery puff pastry, this dish is sure to impress your guests and be a hit at any dinner party. Whether you are a seasoned cook or a beginner in the kitchen, give this classic British dish a try and experience the delicious flavors and textures that make Beef Wellington a true culinary masterpiece.

How to make Beef Wellington

Here is a recipe for Beef Wellington:


• 1 (2-pound) beef tenderloin

• Salt and freshly ground black pepper, to taste

• 2 tablespoons unsalted butter

• 2 shallots, minced

• 8 ounces mushrooms, finely chopped

• 2 garlic cloves, minced

• 2 tablespoons all-purpose flour

• 1/2 cup dry white wine

• 1/2 cup beef broth

• 2 teaspoons fresh thyme leaves

• 2 teaspoons fresh rosemary leaves, chopped

• 2 tablespoons heavy cream

• 4 ounces liver pâté

• 4 thin slices of prosciutto or ham

• 2 sheets of frozen puff pastry, thawed

• 1 egg, beaten


1. Preheat the oven to 400°F (200°C).

2. Season the beef tenderloin with salt and pepper on all sides. Heat a large oven-safe skillet over high heat and add 1 tablespoon of the butter. Sear the beef on all sides until browned, about 2-3 minutes per side. Transfer the beef to a plate and set aside to cool.

3. In the same skillet, add the remaining tablespoon of butter and the shallots. Cook until softened, about 2-3 minutes. Add the mushrooms and garlic and cook until the mushrooms have released their moisture and are tender, about 5-7 minutes. Sprinkle the flour over the mixture and stir to combine. Gradually add the white wine, beef broth, thyme, and rosemary, stirring constantly until the mixture thickens, about 5-7 minutes. Stir in the heavy cream and season with salt and pepper to taste. Set aside to cool.

4. On a lightly floured surface, roll out one sheet of puff pastry to a 12×16-inch rectangle. Spread the liver pâté evenly over the pastry, leaving a 1-inch border all around. Place the prosciutto or ham slices over the pâté. Spoon the mushroom mixture over the prosciutto and spread it evenly. Place the cooled beef tenderloin in the center of the mushroom mixture.

5. Roll out the second sheet of puff pastry to a 12×16-inch rectangle and place it over the beef, pressing the edges to seal. Trim the excess pastry and crimp the edges to form a neat seam. Brush the egg wash over the pastry.

6. Transfer the Beef Wellington to a baking sheet and bake for 25-30 minutes, or until the pastry is puffed and golden and the internal temperature of the beef reaches 135°F (57) for medium-rare.

7. Let the Beef Wellington rest for 10 minutes before slicing and serving. Enjoy with your favorite sauce and sides.

You can also prepare the Beef Wellington ahead of time by wrapping it tightly in plastic wrap and storing it in the refrigerator for up to 24 hours before baking.

This recipe serves 4-6 people and is sure to impress your guests with its delicious combination of tender beef, rich pâté and duxelles, and flaky, buttery puff pastry.

What chef’s are famous for Beef Wellington?

Beef Wellington is a classic British dish that has been enjoyed for centuries, and it is difficult to say who is most famous for making it. It is a dish that has been prepared by many renowned chefs over the years, both in the UK and around the world.

However, in recent times, Gordon Ramsay, a renowned British chef, restaurateur, and television personality, has become well-known for his version of Beef Wellington. His version of the dish typically features a succulent and tender beef fillet that is wrapped in a mixture of mushrooms, prosciutto or ham, and puff pastry. It is a dish that has been featured on his television shows and in his cookbooks, and has helped to keep the tradition of Beef Wellington alive for modern diners.

So while there is no one person who can be said to be the most famous for making Beef Wellington, Gordon Ramsay is certainly one chef who has helped to keep this classic dish relevant and popular in contemporary cuisine.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: