Beef Wellington

Beef Wellington was named after the victory of the first Duke of Wellington in the year 1815. It’s very tasty, delicious, and covered with dough. 


For the Duxelle:

  • 1 lb baby Bella mushrooms
  • 1/2 yellow onion peeled and roughly chopped
  • 3 cloves garlic peeled and roughly chopped
  • the leaves from 2 sprigs fresh thyme
  • 2 tbsp olive oil
  • salt and pepper

For the Beef:

  • 3 lb chateaubriand center-cut beef tenderloin
  • salt and pepper
  • 4 oz thinly sliced prosciutto
  • 6 sprigs fresh thyme
  • 2 tbsp Dijon mustard
  • flour for rolling out the puff pastry
  • 12 oz puff pastry thawed
  • 1 large egg lightly beaten (for egg wash)


For the Duxelles:

  1. Add the mushrooms, onion, garlic, and thyme leaves to a food processor and pulse until finely chopped. Add the oil to a large skillet and set over medium-high heat. Pour the food processor mixture into the pan and cook for 8 to 10 minutes, stirring frequently, until most of the liquid has cooked out. Season with salt and pepper and set aside to cool.

For the Beef:

  1. Place a heavy-bottomed skillet over medium-high heat. Using kitchen twine, tie the tenderloin in 4 places. This will help it hold its shape while cooking. Season the beef all over with salt and pepper. When the skillet is hot, add the oil and sear the beef all over to brown the meat. Do not sear the beef for more than 5 minutes total, so just a minute on each side. Remove the beef to a plate, take the pan off the heat, and set aside for later (do not clean it).
  2. Layout a large piece of plastic wrap, about 18 inches or so, and evenly space out the prosciutto so that it covers most of the plastic wrap. You want it spread out enough to fully wrap the beef when we roll it up. Spread the duxelles evenly over the prosciutto, then sprinkle with salt, pepper, and a few extra thyme leaves.
  3. Preheat the oven to 425 degrees F. On a floured surface, roll the puff pastry thinly enough so it can wrap around all of the beef, about 1/8 to 1/4 inch thick. Remove the beef from the plastic wrap, then set the beef in the center of the puff pastry, and roll it tightly in the puff pastry. Crimp the edges, using egg wash to help you seal the edges and sides. Place the beef seam side down onto a sheet pan. Brush the entire pastry with the egg wash, then cut Xs on top to let the steam escape while cooking. Bake for 25 to 30 minutes until the beef measures at 125 degrees F with a thermometer, and the puff pastry is golden brown. Remove from the oven and place the beef on a wire rack to rest for at least 10 minutes while you make the sauce.
  4. Slice the beef wellington into thick slices, about 2 inches wide, and serve with the sauce.


The victorious dish! Would you try this? Let me know your thoughts! Comment down below!