Beef Wellington

Here’s the reformatted job posting (in this case, a recipe) as clean, semantic HTML:

This traditional Beef Wellington is one of those recipes that looks intimidating but becomes completely manageable once you understand the method. After making countless Wellingtons over the years, from dinner-party versions to cooking the world’s largest Beef Wellington, I’ve refined every step to ensure clean slices, a crisp pastry, and perfectly cooked beef every time.

About the Recipe

If you’re unfamiliar, Beef Wellington is a traditional English dish made with tender beef tenderloin, a mushroom paste (duxelles), prosciutto, and puff pastry. The exact origins of the dish remain debated, but it is largely believed to have been created to honor the first Duke of Wellington, Arthur Wellesley, for his victory over Napoleon at Waterloo in 1815. The dish is notoriously complex but becomes approachable with the right techniques.

Serve this for Christmas dinner, special holidays, or any time you want to impress guests.

Ingredients and Notes

See the recipe card below for the complete ingredient list and instructions.

Beef and Assembly

• Beef Tenderloin – Use a center-cut beef tenderloin (chateaubriand) for the best taste and texture. Remove the silverskin before cooking.
• Salt and Black Pepper – Generously season the beef; it takes well to bold seasoning.
• Dijon Mustard – Adds a sharp, tangy taste and helps prosciutto cling to the beef.
• Prosciutto – Provides a savory, salty layer. Substitute with Parma ham, pancetta, or bacon if needed.
• Puff Pastry – All-butter puff pastry delivers the best flavor and rise. Keep it cold for clean layers and a crisp exterior.
• Egg Yolks – Brushed over the pastry for a golden finish.

Duxelles (Mushroom Paste)

• Mushrooms – Use a mix (crimini, shiitake, oyster, lion’s mane, chanterelle) for depth. Dried porcini add earthy umami.
• Chestnuts – Add subtle sweetness and creaminess to balance the mushrooms.
• Shallots, Garlic, Thyme – Aromatics for flavor.
• Madeira Wine – Deglazes the pan, adding sweetness and acidity.

Crêpes

• Flour, Eggs, Whole Milk – Forms the batter. Whole milk adds richness; low-fat substitutes are not recommended.
• Butter – For cooking the crêpes.

Red Wine Reduction

• Red Wine – Use a dry red you enjoy drinking.
• Beef Stock – Veal stock can be substituted.
• Shallots, Garlic, Thyme, Peppercorns – Aromatics for depth.
• Aged Balsamic Vinegar – Balances richness with acidity.
• Cold Butter – Creates a silky, glossy finish.

Instructions

Prep and Sear the Beef

• Pat the beef dry and season liberally with salt and pepper.
• Sear in a smoking-hot cast-iron skillet with oil until browned on all sides.
• Brush liberally with Dijon mustard while warm, then cool completely and refrigerate.

Make the Duxelles

• Pulse mushrooms in a food processor until finely chopped.
• Sauté in olive oil and butter over medium heat until moisture evaporates.
• Pulse chestnuts, shallots, garlic, and thyme in the food processor, then add to the mushrooms.
• Deglaze with Madeira wine, season with salt and pepper, and cook until dark and paste-like. Cool completely.

Make the Crêpes

• Blend flour, eggs, milk, melted butter, and salt until smooth. Rest the batter.
• Cook in a buttered nonstick skillet over medium heat, flipping once. Cool completely.

Wrap the Beef Wellington

• Arrange prosciutto on plastic wrap, spread duxelles, then layer crêpes.
• Place the chilled beef on top and roll tightly using the plastic wrap. Chill.
• Roll out puff pastry, wrap the beef, seal edges, and trim excess. Chill.
• Roll a second pastry sheet thin, score with a lattice cutter, and apply over the wrapped beef. Brush with egg yolk and chill for 30 minutes.

Bake

• Bake on a chilled sheet pan until the pastry is golden and the beef reaches desired doneness.
• Rest at room temperature to redistribute juices.

Make the Sauce and Serve

• Simmer wine, shallots, garlic, thyme, and peppercorns until reduced by half.
• Add stock and reduce until glossy. Strain, whisk in cold butter, and finish with balsamic.
• Slice the Wellington with a serrated knife and serve with the sauce.

Tips for Success

• Start with cold components (beef, duxelles, crêpes, pastry) for clean assembly and crisp pastry.
• Cook duxelles until very dry to avoid soggy pastry.
• Use crêpes as a moisture barrier to prevent juices from soaking the pastry.

Equipment

• Well-seasoned cast-iron skillet
• Food processor
• Large sauté pan
• Blender
• Nonstick or well-seasoned skillet
• Plastic wrap
• Rolling pin
• Lattice cutter
• Pastry brush
• Instant-read thermometer
• Chilled sheet pan
• Sharp serrated knife

Full Ingredient List

Beef & Assembly

• 1 (2.5–3 lb / 1.1–1.3 kg) center-cut beef tenderloin (chateaubriand)
• Kosher salt & freshly ground black pepper, to taste
• 3 tbsp (45 mL) neutral oil
• ¼ cup (60 g) Dijon mustard
• 8–10 thin slices prosciutto (115–140 g)
• 2 sheets (~14 oz / 400 g) Dufour all-butter puff pastry, chilled
• 6 egg yolks, lightly beaten

Duxelles

• 1½ lb (680 g) mixed mushrooms (crimini, shiitake, oyster, lion’s mane, chanterelle), stemmed
• ⅛ oz (7 g) dried porcini mushrooms
• 1 tbsp (15 mL) extra virgin olive oil
• 4 tbsp (56 g) unsalted butter
• ½ cup (72 g) chestnuts, vacuum-packed or roasted
• 2 shallots (~80 g), peeled and quartered
• 3 cloves garlic (~9 g), peeled
• 4–5 sprigs fresh thyme (~2 g), stems removed
• ¼ cup (60 mL) Madeira wine
• Kosher salt & freshly ground black pepper, to taste

Crêpes

• ½ cup (60 g) all-purpose flour
• 1 large egg (50 g)
• ½ cup (118 mL) whole milk
• 1 tbsp (14 g) unsalted butter, melted, plus more for the pan
• ¼ tsp (1.5 g) kosher salt

Red Wine Reduction

• 1 cup (237 mL) red wine
• 2 shallots (~60 g), sliced
• 1 clove garlic (~3 g), smashed
• 2 sprigs fresh thyme
• 4–5 black peppercorns (~1 g)
• 1½ cups (355 mL) beef or veal stock
• 1 tbsp (14 g) cold unsalted butter
• 1 tsp (5 mL) aged balsamic vinegar

Recipe Details

Servings: 8

Prep Time: 2 hours

Cook Time: 1 hour

Total Time: 3 hours