Perfect beef wellington

Perfect Beef Wellington combines a juicy beef fillet with earthy mushrooms and shallots, all wrapped in crisp puff pastry. This elegant dish is surprisingly straightforward to prepare for special occasions.

11 Dec 2025
Cook time 90 min
Prep time 225 min

Ingredients:

1/4 cup butter
2 shallots
1 cup mushrooms
1 tsp fresh thyme
1.50 lb beef
2 tsp olive oil
1 tbsp mustard
2 sheets puff pastry
1 egg
1 dash salt
1/2 cup all-purpose white wheat flour
1/2 cup milk (1% fat)
1 tsp chives

Beef Wellington is an elegant and exquisite dish perfect for special occasions. This recipe combines a juicy beef fillet with earthy mushrooms and shallots, all enveloped in a crisp puff pastry. You'll find it both luxurious and surprisingly straightforward to prepare. Here's how to cook the perfect Beef Wellington.

Instructions:

1. Preparation:
- Preheat your oven to 400°F (200°C).
- Finely chop the shallots and mushrooms.

2. Duxelles:
- Melt the butter in a skillet over medium heat.
- Add the chopped shallots and sauté until they become translucent.
- Stir in the chopped mushrooms and fresh thyme. Cook until all the moisture has evaporated and the mixture is dry. This could take about 10-15 minutes. Remove from heat and set aside to cool.

3. Searing the Beef:
- Season the beef tenderloin with a dash of salt.
- Heat the olive oil in a pan over high heat.
- Sear the beef on all sides until it is browned but not cooked through, about 2-3 minutes per side.
- Remove from the pan and brush the mustard all over the beef. Let it cool for a few minutes.

4. Assembling the Wellington:
- Lightly flour a surface (using the all-purpose white wheat flour) and roll out the puff pastry sheets. Lay one puff pastry sheet down.
- Spread the duxelles mixture evenly over the puff pastry.
- Place the seared beef on top of the duxelles.
- Carefully wrap the puff pastry around the beef, sealing all the edges. Use the second puff pastry sheet if necessary to ensure the entire beef is covered.
- Transfer the wrapped beef to a baking sheet lined with parchment paper.

5. Egg Wash:
- Brush the beaten egg all over the puff pastry to give it a golden brown finish.

6. Baking:
- Place the baking sheet into the preheated oven.
- Bake for 25-30 minutes, or until the pastry is golden brown and crispy. Use a meat thermometer to check for doneness if necessary; the ideal internal temperature for medium-rare beef is about 135°F (57°C).

7. Resting and Serving:
- Once cooked, remove the Beef Wellington from the oven and let it rest for about 10 minutes before slicing.
- While the beef is resting, you can prepare a simple sauce using the milk. Warm the milk in a small saucepan, add chopped chives, and season with a pinch of salt.
- Slice the Beef Wellington into portions and drizzle the chive sauce over the top.

Creating the perfect Beef Wellington requires attention to detail and a bit of patience, but the result is well worth the effort. This show-stopping dish will undoubtedly impress your guests and make any meal feel like a special occasion. Enjoy your culinary achievement!

Perfect beef wellington FAQ:

How long should I bake Beef Wellington?

Bake the Beef Wellington in a preheated oven at 400°F (200°C) for 25-30 minutes, or until the pastry is golden brown and crispy.

What is the ideal internal temperature for medium-rare Beef Wellington?

The ideal internal temperature for medium-rare beef is about 135°F (57°C). Use a meat thermometer to check for doneness during the baking process.

How do I store leftover Beef Wellington?

Store leftover Beef Wellington in an airtight container in the refrigerator for up to 3 days. To reheat, avoid microwave use for the pastry; instead, warm in a conventional oven to maintain crispness.

Can I substitute the beef tenderloin with another cut of meat?

You can substitute the beef tenderloin with a similar cut like a beef sirloin or filet mignon, but keep in mind that cooking times may vary based on the cut and thickness.

What can I use instead of puff pastry?

If you need a substitute for puff pastry, consider using phyllo dough layered with butter or a shortcrust pastry, though the texture and flakiness may differ.

Tips:

- Use fresh, high-quality beef for the best results.

- Ensure the puff pastry stays cold until you're ready to use it to achieve a flaky crust.

- Sear the beef quickly at high heat to achieve a good crust, but be careful not to overcook it.

- Rest the beef after searing to allow the juices to redistribute.

- Use a meat thermometer to ensure the beef reaches your desired level of doneness.

Nutrition per serving

4 Servings
Calories 1420kcal
Protein 70g
Carbohydrates 72g
Fiber 3.76g
Sugar 5g
Fat 100g

Perfect beef wellington