Homemade Beef Wellington

Name: Homemade Beef Wellington
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: United Kingdom
Ingredients: 1 fillet of beef; 500 g of button mushrooms; 1 shallot; 2 garlic cloves; 1 bunch of thyme (fresh); 10 slices of Parma ham; 2 puff pastry; 1 egg yolks; 2 tbsp of Dijon mustard; 20 g of butter; salt; pepper

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Beef Wellington is a tenderloin wrapped in prosciutto and mushrooms inside a pastry crust. 🥩 It's a technical dish that requires resting the meat.

Total time: 1 h 30
Prep: 45 min
Cook: 45 min
Rest: 15 min
Difficulty: Hard
Per person: €5.00

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Baked Camembert with Honey and Walnuts

20 minEasy

For dessert

Chocolate Lava Cake

25 minEasy

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

550kcal

Protein30 g22%
Carbs28 g20%
Fat35 g58%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even crispier pastry, place the Wellington on a rack instead of a baking sheet, which keeps the pastry from absorbing too much moisture 🍂✨.

Freezing : Can you freeze this recipe?

Yes

Raw and assembled. Wrap tightly, up to 2 months. Thaw slowly in the fridge before baking.

Storage : How long does it keep?

Cooked Wellington loses quality (soggy pastry). Ideally eat right after cooking.

Making ahead : Can you make it the day before?

Yes

Prepare the duxelles and sear the beef the day before. Assemble and bake on the same day.

Reheating : How do you reheat it?

Oven: 15-20 min at 160°C to reheat without drying out the meat. Microwave not recommended (softens the pastry).

Variations

Brush the tenderloin with Dijon mustard before wrapping it.
Make a few decorative cuts in the pastry.
Serve with seasonal vegetables or potatoes.

Mistakes to avoid

Not evaporating the water from the mushrooms: cook the duxelles until all the water has evaporated.
Wrapping a tenderloin that's still hot: let it cool before brushing it with mustard.
Slicing right away: let it rest 10 to 15 minutes.

Frequently asked questions

How do you make a beef Wellington?

Sear the tenderloin on all sides, prepare the mushroom duxelles, brush the tenderloin with mustard, wrap it in prosciutto and duxelles, enclose it in puff pastry and bake 25 to 30 minutes at 200 °C.

What is mushroom duxelles?

It's a mince of mushrooms, shallot, garlic and thyme cooked until all the water from the mushrooms has evaporated. It is spread over the prosciutto around the tenderloin.

Why let the beef Wellington rest?

After taking it out of the oven, let the beef Wellington rest 10 to 15 minutes before slicing. This rest keeps the meat juicy when you cut it.

How do you seal the puff pastry properly?

Unroll the pastry, place the wrapped beef in the center and close it carefully, pressing to seal the edges. Brush with beaten egg yolk and make a few cuts to let the steam escape.