Delicious Beef Wellington Recipe: Impress Your Guests Today!

Greetings food lovers! Today, I am excited to introduce you to my famed Beef Wellington recipe. This dish is a true celebration of British cuisine and one that I take immense pride in. From its crispy golden crust to the tender beef fillet, it truly is a masterpiece.

Now, I know what some of you may be thinking – “Beef Wellington? That sounds intimidating.” But let me assure you, with my step-by-step instructions and insider tips, you’ll be able to whip up this culinary marvel with ease.

The origins of Beef Wellington trace back to old English society where it was considered the ultimate dish for extravagant entertainment events. Over the years, chefs and cooks have added their own twist to the classic recipe, making Beef Wellington even more flavorful than ever before.

In my recipe, I’ve blended juicy mushroom duxelles made from champignons with rich chicken liver pate before being enveloped in crispy puff pastry. The filling is sophisticated yet simple and brings out the flavor of the beef tenderloin. Trust me; this dish will satisfy even the most demanding palate.

So what are you waiting for? Let’s gather our ingredients and get ready to cook up a storm with this Beef Wellington wonder!

Why You’ll Love This Recipe

Beef Wellington (((Wonderful)))
Beef Wellington (((Wonderful)))

I’m here to tell you that once you taste my Beef Wellington, you’ll be in love. This classic British dish is the perfect way to show off your culinary skills at your next dinner party or special occasion. You and your guests will marvel at the beautiful presentation, and the flavor will be something that nobody will soon forget.

This recipe is truly the ultimate beef wellington experience, featuring a tender and succulent center-cut beef tenderloin that is complemented perfectly by a delicious mushroom duxelle and decadent puff pastry crust. I’ve perfected this recipe over years of making it, so I can promise it’s foolproof – even if you’re not a master chef.

Not only is this beef wellington recipe elegant and delicious, but it’s also versatile. You can easily make mini beef wellingtons for an appetizer or create individual servings for an intimate dinner party. The possibilities are endless!

So why will you love this recipe? Because it’s the epitome of comfort food, elegance, and sophistication all in one dish. Every bite of tender beef wrapped in delicate pastry is pure heaven. It’s also surprisingly easy to make with just a few simple ingredients that come together to create a masterpiece.

Trust me; Beef Wellington should be at the top of your list of dishes to try. So why wait? Gather your ingredients and let’s get cooking!

Ingredient List

 Savor every bite of this Beef Wellington masterpiece
Savor every bite of this Beef Wellington masterpiece

Let’s start with the main ingredients needed to make this ultimate beef wellington recipe:

  • 1 lb center cut beef tenderloin (filet mignon)
  • 4 oz unsalted butter
  • 2 tbsp olive oil
  • 2 tbsp cream sherry
  • 1 lb mushroom duxelles
  • 2 hard-boiled eggs, diced
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 5 chicken livers, finely chopped
  • ½ cup beef broth
  • 1 tbsp arrowroot mixed with 2 tbsp Madeira wine
  • Pepper and salt to taste
  • 1 sheet puff pastry

Gathering all these wellington recipe ingredients may seem intimidating, but trust me, it’s worth it. The combination of flavors will amaze your taste buds!

The Recipe How-To

 The perfect balance of savory beef, flaky pastry, and rich mushroom duxelle
The perfect balance of savory beef, flaky pastry, and rich mushroom duxelle

Now that we have gathered all the necessary ingredients and equipment for the recipe, let’s head straight into the instructions. This Beef Wellington (((Wonderful))) recipe may seem intimidating at first glance, but I can assure you that it’s easier than it looks. With this step-by-step guide, you’ll be able to impress your guests with a delicious and succulent dish.

The Beef Wellington Preparation

  1. Preheat the oven to 400°F (200°C) and position a rack in the lower third.
  2. In a skillet over medium-high heat, melt a tablespoon of unsalted butter and add a tablespoon of olive oil.
  3. Add the sliced mushrooms to the skillet and cook for about 10 minutes until they start to turn brown and are dry.

The Beef Tenderloin Preparation

  1. While you’re cooking the mushrooms, cut one pound of center-cut beef tenderloin into four equal portions.
  2. Season each filet mignon with two teaspoons of kosher salt and two teaspoons of freshly ground black pepper so that all sides are covered.
  3. In a hot skillet or grill pan over high heat, sear each steak for 2-3 minutes on each side until it is nicely browned on both sides.
  4. Transfer them to a plate to rest.

The Mushroom Duxelles Preparation

  1. Add another tablespoon of unsalted butter to the skillet with the cooked mushrooms mixture until it melts.
  2. Add in two chopped garlic cloves and half an onion very finely chopped.
  3. Cook for another minute, making sure not to burn the garlic.

Rolling Out Puff Pastry

  1. On a floured surface or parchment paper, lightly dust with flour with a rolling pin to gently roll out puff pastry sheet .
  2. Cut into four equal portions large enough to wrap the steak completely.
  3. Spread a thin layer of mushroom mixture on top of each pastry, leaving a one-inch border.
  4. Place the seared filet mignon on top of the mushrooms on each pastry.
  5. To make the Wellington shape, brush beaten egg over the pastry’s edges and bring each corner into the center, pinching them together to seal.

Cooking and Serving

  1. Once all four beef Wellingtons are wrapped, give them another egg wash and transfer them to a baking tray with parchment paper.
  2. Bake in the oven for 25-30 minutes or until the puff pastry is golden brown while monitoring it for temperature.
  3. To check if they are ready, use an instant-read thermometer inserted into the center of each Wellington to read 125°F (52°C) or cook a bit more if you prefer it well done.
  4. Slice before serving as individual portions and serve with your preferred sauce.

Remembered not to overcrowd your pan when cooking your mushrooms to avoid losing heat,

Substitutions and Variations

 A true showstopper and crowd pleaser
A true showstopper and crowd pleaser

Beef Wellington is a classic dish that has been enjoyed in the United Kingdom for centuries. However, there are several ways to put your own spin on this culinary masterpiece. Here are a few suggestions for substituting and varying the recipe ingredients:

– Filet Mignon: Instead of using a center-cut beef tenderloin, you can opt for filet mignon. It has a slightly different texture and is a bit more expensive, but it makes for an excellent variation on this classic dish.

– Mushroom Duxelles: The mushroom duxelles is the base layer that goes on top of the beef before it is wrapped in puff pastry. Some variations include using chopped portobello mushrooms, porcini mushrooms or even truffles.

– Puff Pastry: If you don’t have puff pastry on hand or don’t want to use it, you can substitute it with phyllo dough or croissant dough. While the final result will be different, these substitutes also make for delicious alternatives.

– Mini Beef Wellingtons: Instead of making one big Beef Wellington, you can create mini versions by cutting the beef into smaller portions and using individual puff pastry sheets. This is an excellent option when entertaining a large group of people.

– Vegetarian: For vegetarians or those looking to cut down on their meat intake, you can substitute the beef with roasted eggplant slices or Portobello mushroom caps. Simply layer your chosen vegetable with the mushroom duxelles and wrap it up in pastry.

The possibilities for substitutions and variations for Beef Wellington are endless! Experiment with different ingredients until you find the perfect combination that suits your tastes!

Serving and Pairing

 Impress your guests with this classic British favorite
Impress your guests with this classic British favorite

Once your Beef Wellington is out of the oven and resting, it’s time to talk about serving and pairing.

Firstly, let’s discuss how to slice it. Cut even slices that are about 1-2 inches thick – this will allow you to see the beautiful layers of beef, mushroom duxelles, and puff pastry. Each slice should contain each component so that the flavors and textures can shine together in harmony.

Now onto the pairing. A Beef Wellington is a very rich main course, so choose your sides wisely. I recommend serving it alongside some roasted root vegetables, such as parsnips, carrots, and potatoes or honestly any veggies of your liking. The sweetness from the veggies will complement the richness of the meat in a delightful way. You can also serve it with a side salad, to add some freshness and acidity on your plate.

As for the drink pairing, you have several options depending on your taste preferences. A full-bodied red wine like a Cabernet Sauvignon or Bordeaux pairs beautifully with beef dishes; their tannins cut through the richness of the dish. Alternatively, if you prefer white wines, a buttery Chardonnay can also do wonders.

If wine is not your thing, you could opt for a classic British pint of beer – an amber ale or brown ale can complement the hearty flavors of Beef Wellington nicely.

Lastly, don’t forget to enjoy this dish with good company! A warm and cozy atmosphere is what makes food taste even better.

Make-Ahead, Storing and Reheating

 Juicy and tender on the inside, crispy and golden on the outside
Juicy and tender on the inside, crispy and golden on the outside

Beef Wellington is undoubtedly a dish that takes a considerable amount of effort to prepare. This recipe is for those who cherish the dish and are willing to devote their time to make it to perfection. However, not everyone can devote hours every day to cooking, which is why it’s essential to be aware of how to make-ahead, store, and reheat Beef Wellington.


You can make the puff pastry dough for the Beef Wellington ahead of time and freeze it for up to two months. You can also prepare the mushroom duxelles and refrigerate it for up to three days in an airtight container. The Beef Wellington’s filling and duxelles can be made a day before and refrigerated overnight. It will give the flavors time to meld and intensify before baking.


Suppose you have Beef Wellington leftovers; you can refrigerate them for up two days. Make sure to transfer the leftover Beef Wellington into an airtight container after cooling it entirely first. Proper storage will ensure that your dish remains fresh when you reheat it.


You can reheat the leftover Beef Wellington in the oven on a baking sheet at 350°F until heated throughout. Do not use a microwave as this may cause the puff pastry shell to become soggy due to the steam produced by microwaving.

In summary, Beef Wellington can be made effortlessly with proper planning, and storing techniques. You can freeze or refrigerate different components of your Beef Wellington so that they are ready when you need them. Moreover, for leftovers, reheating them in the oven is better than using other methods since it will maintain their texture and flavor.

Tips for Perfect Results

 Layers of flavor and texture come together for a meal fit for royalty
Layers of flavor and texture come together for a meal fit for royalty

Preparing Beef Wellington can seem like a daunting task, but with the right techniques and ingredients, you can have a beautifully cooked and delicious dish. Here are some tips to help ensure that your Beef Wellington will turn out perfectly every time:

1. Use High-Quality Ingredients: As with any dish, the quality of the ingredients you use in your Beef Wellington will greatly affect the overall flavor and success of the dish. Opt for fresh herbs, high-quality beef, and fresh mushrooms to create a richness your guests will love.

2. Make Sure to Chill Your Puff Pastry: The puff pastry is a critical element in any wellington recipe. Ensure it is made from quality butter and chilled properly so that it bakes up into a crisp crust.

3. Don’t Overcook the Beef: Cook beef until it reaches an internal temperature of no higher than 130°F (54°C) for perfect medium-rare results.

4. Use a Sharp Knife to Cut the Beef: A sharp knife is essential when cutting beef, especially when slicing through delicate puff pastry. Dull knives can damage the integrity of the pastry shell.

5. Sauté Mushrooms Beforehand: Sautéing mushrooms before spreading them onto the beef not only adds more flavor but also helps to eliminate excess liquid, which could make your Wellington soggy.

6. Let It Rest After Baking: Let your Wellington rest! Don’t be tempted to serve it immediately after baking as this will cause all those delicious juices to flood out.

7. Serve It With The Right Side Dish: Choosing the right side dish takes your experience from good to great! Try pairing your beef wellington with a simple salad or roasted vegetables like carrots or potatoes.

Taking time and care incorporating these tips into your cooking process ensures that you serve an impressive meal each time you make this ultimate British classic -Beef Wellington!


Now, it’s time to address some questions you might have about making the perfect Beef Wellington. Don’t worry; we’ve got you covered. Check out these frequently asked questions for insights and tips that will help you prepare this dish like a pro!

What are the traditional ingredients of Beef Wellington?

One of the classic dishes in British cuisine is the Beef Wellington, which is made by enveloping a tender cut of beef in a layer of pâté, duxelles, parma ham, and puff pastry, then baked until golden brown.

What cut of beef is best for Beef Wellington?

A succulent British main course made with a premium beef cut, such as fillet steak, beef tenderloin, or filet mignon, is called Beef Wellington. The central portion of the meat, known for its tenderness and juiciness, is utilized in this recipe. A layer of mustard sauce, followed by a layer of mushroom duxelles and prosciutto, envelops the meat to create a delicious dish.

How do I make the bottom of my Beef Wellington crispy?

If you like, you can opt to pre-bake a rectangle of puff pastry to serve as the base for your beef wellington. This method is called “blind baking” and it involves cutting a pastry rectangle slightly bigger than your beef, poking it all over with a fork, and baking it at 200c/400F for around 20 minutes until it turns a delicious golden hue. This step lends a sturdy and crispy base to your wellington when you assemble it.

What can you use for Beef Wellington instead of puff pastry?

Looking for a way to cut down on the fat content in your wellington? Consider switching out puff pastry for filo pastry, skip the butter, use a non-stick frying pan to cut back on oils, swap out pate for herbs and garlic to add extra flavor without relying on salt.

Bottom Line

In conclusion, the Beef Wellington recipe is a perfect choice for anyone who wants to impress their guests with an exquisite and ultimate beef dish. From the juicy center cut beef tenderloin to the flavorful mushroom duxelles and the crispy puff pastry, this dish is truly an indulgence.

If you’re looking for a dish that exudes sophistication and class, then look no further than Beef Wellington. Whether you’re hosting a fancy dinner party or want to treat yourself, this recipe is sure to delight and satisfy.

So why not give this classic dish a try? With its combination of bold flavors, delicate textures, and beautiful presentation, it’s no wonder that Beef Wellington has been a favorite for centuries. So put on your chef hat, grab your ingredients, and whip up this amazing recipe today!

Beef Wellington (((Wonderful)))

Beef Wellington (((Wonderful))) Recipe

The enduring popularity of this dish, a filet of beef tenderloin coated with a goose liver or chicken liver pate, and a duxelles of mushrooms that are all then wrapped in a puff pastry, is legendary. It has remained a favorite in Britain and the U.S. for over a century, ever since it was created to honor the Duke of Wellington, a hero of the Napoleonic Wars. If you make this for a dinner party, your guests will praise you for months to come. If you have any questions you may e-mail me at: [email protected]
Course Main Course
Cuisine British
Keyword < 4 Hours, European, Meat
Prep Time 45 minutes
Cook Time 1 hour
Calories 1845.5kcal



  • 3 1/2 lbs beef tenderloin fillets (including suet)
  • 3/4 lb mushroom (finely chopped)
  • 3 tablespoons unsalted butter
  • 1 lb puff pastry sheet (thawed)
  • 1 large egg white (beaten)
  • 1 large egg yolk (beaten with 1 teaspoon water)
  • 1/2 cup madeira wine
  • 2 teaspoons arrowroot (dissolved in 1 tspn water)
  • 1/2 cup beef broth


  • 1/2 cup vegetable oil
  • 1 onion, diced fine (in food processor)
  • 2 lbs chicken livers (give or take) or 2 lbs goose liver (give or take)
  • 3 ounces cream sherry
  • 2 teaspoons garlic powder
  • 4 hard-boiled eggs (chopped)
  • 2 tablespoons butter
  • 1 small onion (thinly sliced)
  • 6 tablespoons schmaltz (chicken fat, recipe follows)
  • 1 tablespoon sugar
  • salt
  • plenty pepper


  • FOR THE CHICKEN LIVER PATE: In a skillet, place 2 tablespoons butter and 1 small thinly sliced onion and saute until golden brown.
  • Add the 6 tablespoons of schmaltz (chicken fat) and mix real well as you crumble the onion slices.
  • This is called schmaltz with grieven.
  • You can use this right away; however, it is better to make this a couple of months ahead of time and place it in the freezer to cure.
  • When ready to make the pate, in a skillet saute the onions in the vegetable oil over a medium flame until golden brown and add the schmaltz with grieven.
  • Boil the 4 eggs until hard boiled.
  • Add the chicken or goose livers to the pan with the onions, grieven and garlic and cook 2 or 3 minutes until done.
  • Add the cream sherry and cook an additional minute.
  • Remove from pan and allow to cool.
  • In a food processor, gently PULSE the livers and hard boiled eggs into a rough chop.
  • Add salt, pepper, garlic powder and sugar and adjust as necessary.
  • FOR THE BEEF WELLINGTON: Preheat oven to 400 degrees.
  • Season roast with salt, pepper, garlic powder and basil to taste. On a rack, in an uncovered roasting pan, roast filet, with suet on top, in middle of oven for 30 to 45 minutes or longer, until a thermometer registers 120 degrees.
  • Allow filet to cool completely and discard larding fat and strings if strings are there.
  • Skim the fat from the pan juices and save the juices. In a heavy skillet, saute the finely chopped mushrooms in the butter over medium-low heat, stirring until all the liquid is evaporated and the mixture is dry.
  • Season with salt and pepper and allow to cool completely.
  • Spread the pate evenly over the top and sides of the filet, and then spread the mushrooms evenly over the pate.
  • On a floured surface, roll the 1 lb. of puff pastry into a rectangle large enough to enclose the filet completely, which should be about 20 x 12 inches.
  • Invert the coated filet very carefully onto the middle of the dough and fold up the long sides of the dough to enclose the filet.
  • With your finger you can make criss-cross grooves in the dough as a decoration.
  • Brush the edges of the dough with egg white to seal.
  • Repeat with the ends of the dough.
  • Transfer the filet, seam down, to a jelly roll pan or a shallow roasting pan and brush with egg wash.
  • Chill for 1 hour, but not more than 2 hours.
  • Make sure that oven is preheated to 400 degrees and bake the filet in the middle of the oven for 30 minutes.
  • Reduce the heat to 350 degrees and bake for 5 to 10 minutes longer, or until a meat thermometer registers 130 degrees for medium-rare.
  • Remove from oven and allow to rest for 15 minutes.
  • In a saucepan, boil the reserved pan juices and Madeira Wine until the mixture is reduced by one quarter.
  • Add the arrowroot, beef broth, salt and pepper.
  • Cook over medium heat, stirring (being careful not to boil) for 5 minutes or until thickened.
  • Loosen the filet from the jelly roll pan and transfer with 2 spatulas to a heated serving platter.
  • To serve, cut the filet into 3/4 inch thick slices and dress with the sauce.


Serving: 342g | Calories: 1845.5kcal | Carbohydrates: 45.6g | Protein: 85.9g | Fat: 142.2g | Saturated Fat: 47.9g | Cholesterol: 923.8mg | Sodium: 556.8mg | Fiber: 2.2g | Sugar: 6.8g

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