Last Updated on January 15, 2025 by Melissa Reome
This post is written in partnership with Omaha Steaks. Rest assured all opinions are my own. As an Amazon associate, I earn from qualifying purchases.
Beef Wellington when perfectly executed highly impresses me. For years I was intimidated to make one. My goal is to show you how to make Beef Wellington so it much less intimidating. Beef Wellington is a luxurious dish where puff pastry is wrapped around beef tenderloin then sliced into portions to serve. But it is more than that. There are different layers of flavor within the Wellington that make it truly spectacular. Make no mistake though, it’s a fabulous to dish to make year round.
I have seen a number of different beef Wellington recipes throughout my years. You start doing all the steps and assume that if you follow the directions, that you should be left with a perfect result. I’m here to tell you that this often isn’t the case sadly. I wanted to call this article “The Realist’s Guide to Beef Wellington” but I came to my senses. It is a labor of love making Beef Wellington but it is absolutely worth it. Give yourself plenty of time and don’t try to rush things. Take the time to learn the helpful tips in this guide and it will make all the difference. I have received so much joy from people who have used this guide and had great success.
My biggest problem in the past has been overcooking it or having portions of the pastry get soggy. I’ll explain why that happened and how you can prevent it. There are a few helpful tips and tricks I’ve learned along my culinary journey that I feel are worth sharing.
What is Beef Wellington?
When I think of a Beef Wellington recipe in its basic form, I envision beef tenderloin surrounded by duxelles, then wrapped in puff pastry. Beef Wellington can be made from a large center cut piece of beef tenderloin then sliced to serve. Before I get more involved in the recipe, I want to make sure everyone is familiar with some of the terminology.
What Cut of Beef Do I use in Beef Wellington?
A large center cut piece of beef tenderloin is used to make Beef Wellington. Beef tenderloin is the muscle that individual filet mignon steaks are cut from. A whole beef tenderloin however is fatter in the middle and tapered toward the ends. You can think of it as the center cut of tenderloin. What is left of the tenderloin is often cut into chunks or strips of beef for a number of different dishes. For my Beef Wellington I am using a 3lb chateaubriand from Omaha Steaks.
If we are being technical, the term “chateaubriand” in today’s terms refers to a filet mignon roast which is cut from the very center of the beef tenderloin. But chateaubriand is classically a method by which the center portion of the beef tenderloin is cooked and not the beef itself. The muscles or meat which was trimmed off the whole beef tenderloin were used to wrap around the center portion of the roast to protect it in the cooking process. Those pieces were then discarded because they were overcooked. I think it’s fairly easy to see why we don’t use this process in modern times.
If you prefer, you can cut off the portion where the two side muscle pieces are and be left with a solid chunk of meat. I prefer to tie that portion together with butcher twine to sear. When wrapping the Beef Wellington up with the duxelles and prosciutto, I form as tight and uniformly shaped cylinder as possible. A uniform shape is the key to an even cook.
Prior to putting the puff pastry on the Beef Wellington, you will quickly sear the beef tenderloin (chateaubriand). Note: you are just searing it, not cooking it at this point. Beef tenderloin or in this case chateaubriand is essentially a filet mignon roast.
Is All Of This Work Necessary?
Beef tenderloin, filet mignon, chateaubriand which are all the same piece of meat doesn’t have that extra beefy flavor that say a ribeye or strip steak does. This is the reason that many restaurants serve a sauce with filet mignon. Essentially, it is beneficial to amp up the flavor. Beef Wellington does just that. Beef with layers of duxelles, prosciutto and puff pastry add that special something to take this cut of beef over the top. There is one thing that beef tenderloin does have that other cuts do not. That is the soft mouthfeel of the beef. When cooked perfectly, it truly is the most tender cut available. Many choose to serve their Beef Wellington with a sauce and some prefer it without.
A Few Words About Puff Pastry
Before I scare those of you unfamiliar with puff pastry, you can find it in the freezer section of most grocery stores. For those who aren’t familiar, puff pastry although made from only a few ingredients is fairly labor intensive to make.
Note: Do not confuse puff pastry with phyllo dough when you purchase it. You want puff pastry sheets.
Puff pastry is made from hundreds of layers of extremely thin dough with as many thin layers of butter in between. The butter has to be cold out pliable during this process. Imagine beating a bunch of butter until its very thin, then making a layer on top of a basic dough. Then fold that layer over and over. Next you flatten and roll that piece of dough. Repeat this process by folding the dough, rolling the dough while chilling the dough.
Sounds like fun doesn’t it? Maybe if you have an industrial machine to facilitate the process. Count me out. Learning how to make Beef Wellington is already quite labor intensive. Maybe someday I’ll be inspired to make my own puff pastry again but I don’t think that is happening anytime soon.
When I was a teen I would make homemade apple turnovers and make my own puff pastry. Back then I used to surprise my Mom with special treats I’d make in the kitchen. Then adulthood happens and we have to prioritize our valuable time.
Commercially Available Puff Pastry
There are a few brands of puff pastry available to purchase at your local grocery store. Most commonly where I live I find Pepperidge Farm brand. Pepperidge Farm puff pastry is made using vegetable based fats. This is the variety I find where I live. Also available for many is Dufour brand which is made with actual butter. Trader Joe’s also carries an all butter puff pastry. If I had a choice, I’d pick an all butter version. However, I’ve used the Pepperidge Farm brand and it comes out fantastic as well..
Working With Puff Pastry
The goal with puff pastry to to keep it cool. I often will defrost mine in the refrigerator overnight. Typically I find that within 4 hours the pastry will be ideal to work with. If you go to unfold the puff pastry and it is rigid, let it warm up on your countertop until it is pliable enough to work with. Dust your work surface with just a little bit of flour to keep the dough from sticking. Remember, that dough has a bunch of layers within it so be gentle with it.
I like to roll my dough out on a silicone mat dusted with just a bit of flour. However, doing it right on your countertop is okay as well. I use the silicone mat so once the dough is rolled out to an ideal size, I can easily pop it back in the refrigerator to keep it cool.
To get that beautiful golden color on the pastry, an egg wash is applied to the pastry dough prior to baking. An egg wash of just a beaten egg or egg mixed with just a small amount of water will work. On my Wellington I just use all egg.
When making Beef Wellington, you can make the pastry as simple or decorative as you like. For years I just put the base wrap on it and then used scraps of dough to make simple decorations. Other times I just simply scored the pastry a bit with a paring knife and baked it just like that. I’ve always wanted to do a lattice and finally accomplished that with the help of a lattice cutter. They are available online and though making the lattice with a cutter is still a bit tricky, it certainly is doable.
Using a Lattice Cutter
If you are looking to make a stunning Beef Wellington, decorating the top with a lattice is gorgeous. You can find lattice cutters readily available on Amazon. After you roll out the cold puff pastry to the desired size, roll the lattice cutter across the surface of the pastry lengthwise. Make sure to use decent pressure to push down and cut all the way through the pastry. Make sure the pastry dough is cold when you do this. If the pastry is too warm it will not cut well.
Even if you are doing everything correct, there is a chance that some of the pastry will not be cut all the way through. If this is the case, use a paring knife to carefully cut through the lines the lattice cutter made on the dough. Now here is the tricky part. Ideally you want to carefully separate or pull apart the lattice so that the spaces between are visible. If you are able to pull it apart, cover it with a piece of plastic wrap and refrigerate it until you are ready to put it on top of your base pastry dough on the Beef Wellington.
Not going to lie here, I started to pull mine apart and I had a lot of areas that I had to cut through with a paring knife. It was my own fault as the dough warmed up faster than I thought. Remember: if you have any doubt, toss the pastry back in the refrigerator for 15 minutes or so then proceed. The reason I put two packages of puff pastry dough in the ingredient list is purely for a buffer. Since most grocery stores are closed on major holidays, you can’t just run out and buy more if you need it. Spend the extra $3 for piece of mind. If you don’t use it, no worries. You can make a number of delicious things with puff pastry.
How To Work With Puff Pastry
This applies more to those who are trying to create the perfect lattice on top of the Beef Wellington. Trust me, I’ve had my fair share of puff pastry issues in the past. Making a lattice just requires a little bit of extra love and attention. If you notice from my pictures of the lattice on my Wellington before it was cooked, I did not try to separate the lattice. By this I mean, slightly pulling it apart prior to covering the base layer with it.
I was intimidated to try to pull my pastry apart as it didn’t cut all the way through. So instead of rolling and cutting another piece, I picked it up and put it on my base layer. I then used my paring knife to lightly cut through the lines on the dough. I really wanted to test how this would work out. How else would I know if it works right? In theory, as long as I cut through that top layer then the pastry should puff and separate. You could imagine how thrilled I was to peek through the oven door and see the pastry looking just gorgeous.
What will I do differently next time? I let my dough get too warm when I went to cut it and I attempted to cut it on my silicone mat. Now, if the dough was cold enough I’m sure it would have been just fine to cut on the mat. I should have picked the mat up and put it in the refrigerator prior to running the lattice cutter over it. In the future I’ll do a few experiments with the puff pastry and report back with my findings.
What is Duxelles?
Duxelles is a french term used for a mixture of finely chopped mushrooms, shallots and herbs sauteed in butter. As the ingredients are sauteed, the majority of the moisture is removed from the mushrooms and you are left with a thick mass of mushrooms. It can be made with the addition of some liquor such as sherry for additional flavor, stock or even a touch of cream.
Duxelles is made with a single or multiple varieties of mushrooms. Using more earthy mushrooms will give a stronger boost of mushroom flavor. White button mushrooms for example have a very mild mushroom flavor compared to cremini (which are baby portobello mushrooms). I personally like to use a mix of white button and cremini mushrooms for my duxelles because I prefer a milder profile. Feel to use any combination of mushroom varieties you prefer.
The most important part of making duxelles is getting the mushrooms cut down to a similar small size prior to cooking. Removing the majority of moisture from the duxelles helps to assure our pastry doesn’t get subjected to additional moisture when cooking. There are many applications for Duxelles in French Cuisine and it is not specific to just Beef Wellington. For starters, it would be excellent folded into an omelet, to stuff ravioli, served on toast points or stuffed in chicken breasts.
Most importantly the duxelles provide an insulating layer to protect the beef tenderloin from the heat required to puff the pastry. Remember, it is a delicate dance to have the beef cooked a perfect medium rare and the outside pastry golden brown. My recipe calls for extra duxelles than some other recipes I’ve seen in the past because that layer is critical to getting a great result in the end.
The two biggest challenges of making Beef Wellington:
- Learning how to cook the puff pastry perfectly without letting moisture ruin it and turning it into a soggy mess.
- Knowing how to NOT overcook the beef tenderloin in the center of the Beef Wellington while having the outside golden brown
I promise you don’t need divine intervention to make a perfect Beef Wellington. What you need is gentile guidance. I cannot stress these points enough:
Get as much moisture out of the duxelles as possible. Too much moisture will ruin the puff pastry.
Keep all of your ingredients cold. Prematurely warm puff pastry = poor puffage in the oven. Chilling the Wellington also helps it keep a uniform shape.
The Prosciutto Layer
Prosciutto (or Parma ham) comes in two forms. Prosciutto crudo (a raw cured ham) and prosciutto cotto which is a cooked ham. I will use prosciutto crudo for an additional layer in our Beef Wellington recipe.
Prosciutto (I will refer to prosciutto crudo as just prosciutto for the remainder of this article) is made from high quality pork legs. The legs are salted for a period of time then washed and hung to dry at a certain temperature for an even longer time period. The resulting meat is safe to eat raw because of the curing process. Depending where prosciutto is made, the length of time it is hung, and what it is seasoned with will all contribute to different flavor profiles.
When using prosciutto for this recipe, you can either order it sliced thin from your butcher or buy it pre-packaged. For this Beef Wellington recipe, you will lay down overlapping pieces of prosciutto to form a prosciutto blanket for the duxelles and meat. Since prosciutto doesn’t have a very high moisture content itself, it makes another barrier to protect our puff pastry from moisture.
TIPS:
Overlap the prosciutto to make a solid sheet of meat. Any holes will allow moisture to escape
Chill the prosciutto prior to trying to remove from the packaging. If it gets warm it will tear easily
Take your time when handling prosciutto. If it does tear, push it back into place to cover the hole
How to Cook Beef Wellington
If you’ve made it this far learning how to cook Beef Wellington, I assure you, the rest is easy! Preheat your oven to 425°F. Don’t even think about putting your meat in there until it’s fully preheated. I set up an oven rack in the lower 1/3rd of my oven. This will allow more for better browning of the bottom of the Wellington in most ovens.
Invest In a Cooking Temperature Alarm If You Don’t Already Have One
I used to just check the temperature of my beef with an instant read thermometer but there is a better option. A thermometer that you can leave in the meat while it is cooking saves you from opening the oven door is a great investment. I love the Thermoworks RFX for exactly this reason. It’s easy because I just put the probe deep into the center of the meat and I can see what temperature it is on their app. For an instant read thermometer I use a Thermapen. Thermoworks has a vast selection of cooking alarms and instant read thermometers at different price ranges as well.
When you have the egg wash on the puff pastry and are ready to bake the Beef Wellington, place it on a size appropriate sheet pan. Spray the pan lightly with cooking spray. If you don’t have cooking spray, rub a little bit of vegetable oil on the pan. Stick the probe of your cooking alarm deep into the meat. I prefer to stick it in from the end and as far as the probe will go. It won’t be in the center of the whole Wellington but as long as it is in the center of the beef it will be fine.
What Temperature Should I Pull It Out Of The Oven?
The million dollar question and the reason a lot of people mess up when making Beef Wellington is what temperature to pull it out of the oven. In my article about cooking a standing rib roast, I discuss carryover cooking. That is, a rise in internal temperature of the meat after removing it from the heat whether an oven, grill, or stove.
The important lesson to learn here is that the higher the temperature you cook a piece of beef, and the larger it is, the greater the temperature will rise upon resting after the cook. The most basic answer as to why this happens is that the cooler inside of the meat is forming an equilibrium with the warmer outside. In simple terms, that heat makes the inside temperature of the beef go up.
Carryover Cooking and Estimating the Final Temperature
So what on earth do we do now? How do you estimate the rise in temperature so you don’t overcook it? It’s a fine dance. You need the meat to rest so when you cut into it, all the juice won’t run out. That’s the last thing we want to happen, especially when puff pastry is involved. This is where I got into trouble in the past. I underestimated the big temperature rise after pulling it from the oven.
For medium rare beef I want a finished temperature of 130-135°F. I remember cooking a Beef Wellington last December thinking pulling it at 115°F was conservative. The beef unfortunately ended up being about 140°F. What’s the old saying about fooling someone? Oh yes, “Fool me once, shame on you, fool me twice, shame on me”. I wasn’t letting that happen again. Some recipes say to pull at 110°F and although that may have been okay, this was a 3lb tenderloin roast, I pulled at 105°F. This was the lowest I’ve ever pulled a piece of beef out of an oven or grill. What’s the worst that happens, I borderline cook it rare?
Importance of a Temperature Probe When Cooking Beef Wellington
I set the Beef Wellington on top of my stove, and didn’t touch that temperature probe that was in it. If I pulled it out the juice would come with it. Think of it like a stopper. Don’t touch it! I needed it to stay in the beef to watch how fast the temperature would climb and what temperature it would climb to. I sat there watching my phone as the number kept climbing.
Would you believe that over the course of 30 minutes when the temperature finally stopped climbing, the beef measured 135°F. Let me say that again. This Wellington rose a full 30 degrees upon being removed from the oven. If I pulled it at 110°F, it would have hit 140°F. I was honestly shocked. I did it. At last, a perfect medium rare Beef Wellington. If there is any nugget of information you take from this article, that would be the most important one. What’s the worst that happens if you don’t quite high enough to the target temperature you want? As long as you didn’t cut the Wellington, stick it back in the oven for a few more minutes. No harm no foul.
Now remember, I reached 135°F because I let it rest a full 30 minutes. If I would have only let it rest 15 minutes and wasn’t monitoring the temperature, it wouldn’t have been anywhere near that. Something also to note, my Wellington and the additional layer of puff pastry for the lattice on it providing an extra layer of insulation. The accuracy of your oven, the size of the roast, the thickness of the puff pastry, the thickness of the duxelles all will affect the length of the cook and the carryover cooking. When it comes to cooking meat, I always say, you can cook it more but you can’t go backwards.
Supplies To Make Beef Wellington
To find supplies for making a perfect Beef Wellington, visit my Amazon storefront for my recommendations.
How To Store Beef Wellington Leftovers
If possible, slice only enough beef wellington as people are going to eat. Storing it as a big piece will make it easier to reheat to get better results. Cover the remainder and store it in the refrigerator for up to three days.
How To Reheat Beef Wellington
Reheating beef Wellington and having it be as spectacular as when it first came out of the oven is a big ask. However, that is not to say you can’t enjoy it as leftovers. The challenge with reheating it is having the puff pastry remain flaky and crisp. Not overcooking the beef is the other major concern. I do not recommend reheating in a microwave as you will be left with soggy pastry.
Preheat the oven to 350°F. Remove the leftovers from the refrigerator and allow them to come to room temperature for 30 minutes. The goal is to gently cook the beef while having the heat high enough to bring some integrity back to the pastry. Heat the beef Wellington until it reaches your desired internal temperature or no higher than 130F for medium-rare. Time to reach desired internal temperature will depend on many factors including the size of the beef Wellington you are reheating and actual temperature of your oven. Rest the meat for 5 minutes then slice into portions then serve immediately.
Only Microwave Beef Wellington as a Last Resort
If you do not have an oven and a microwave is your last resort, slice the roast into thick serving sized pieces first. Then cook the beef Wellington slices on medium heat for 1 minute initially then in 30 second increments until warmed gently throughout to your liking. It will still be delicious, the pastry will not be crispy however. Actual cook time will depend on the wattage of your microwave and how big the piece you are reheating is and what temperature you like your beef. Low and slow is the best way to not overcook the meat.
Want more delicious beef recipes? Check out my recipes for Filet Mignon with Sherry Mushroom Sauce and for my guide How to Cook Standing Rib Roast which are both perfect for the holidays.
How to Make Beef Wellington
Equipment
- rolling pin
- lattice pastry cutter (optional)
- oven
- baking sheet or sheet pan
- pastry brush
Ingredients
Beef
- 3 lb beef tenderloin, center cut all silverskin trimmed off if any
- 4 tbsp dijon mustard
- 3 tbsp olive oil, canola oil, etc (to sear beef) or more if needed
- kosher salt to taste
Duxelles
- 32 oz mushrooms (white button, cremini etc)
- 4 large shallots, minced
- 4 tbsp unsalted butter
- 4 tsp dry sherry (optional)
- 2 tsp fresh garlic, minced or 5 medium sized cloves
- 5 springs fresh thyme (leaves only)
- kosher salt to taste
- fresh ground black pepper to taste
Puff Pastry
- 2 boxes puff pastry dough (approximately 17.3oz per box (better to have extra as backup)
- 3 eggs beaten
Other Ingredients
- 14 slices prosciutto thin, chilled
Instructions
Make Mushroom Duxelles
- Clean mushrooms if necessary using a paper towel, towel or brush. Finely chop the mushrooms, garlic and shallots with a chef knife or add to a food processor and pulse until finely chopped. Do not let food processor run continuously.
- Heat a saute pan over medium heat. Add the butter. Saute the shallot mixture until translucent. Add the mushrooms and cook until most of the liquid has evaporated and mushrooms are caramelized. Keep a close eye on the mushrooms and don't allow them to burn. Throughout the process as the mushrooms caramelize, gradually add the sherry. Allow the liquid to evaporate. The mushrooms should appear dry. Mix in the fresh thyme leaves and set aside to cool. When cooled to room temperature, place in bowl and refrigerate.
Prepare Beef Tenderloin (Chateaubriand)
- Using butcher's twine, tie the tenderloin in multiple areas to create a more even cylindrical shape. This will allow for a more even cook.
- Pat the surface of the meat dry with a paper towel if wet. Lightly coat entire surface with oil. Lightly salt the beef. (Note: there is salt in the prosciutto so you don't want to be excessive when salting the meat.)
- Preheat large skillet to medium-high heat.
- Quickly sear all sides of the beef including the ends. NOTE: You are only searing the meat not cooking it at this point.
- Remove beef from skillet. Cool to room temperature. Remove butcher's twine from the beef. When cool, place beef in refrigerator covered with plastic wrap to chill.
Prepare Prosciutto and Duxelles Layer
- Lay out multiple overlapping pieces of plastic wrap approximately 2 feet long on your countertop. Lay down approximately 14 overlapping pieces of prosciutto being careful not to rip the slices. You want the prosciutto to be able to wrap entirely around the Wellington as well as extend at least 3 inches beyond each end.
- Remove the duxelles from refrigerator and lay down an even rectangle of duxelles that is wide enough to extend an inch or so beyond the ends of the tenderloin. In addition, you want the duxelles layer long enough to wrap entirely around the meat. An offset spatula or a spatula with a little bit of cooking spray on it helps to push it down evenly.
Wrap Up The Tenderloin
- Remove the beef tenderloin from the refrigerator and coat in dijon mustard. Place tenderloin in center of duxelles. Use the plastic wrap to gently lift the prosciutto up and over the beef tenderloin. You want to wrap it as tight as possible in the plastic wrap to form an even log shape. Twist the ends of the plastic and secure. Place in the refrigerator to chill. This may be done a day ahead of time (preferred).
Prepare the Puff Pastry and Wrap the Wellington
- Lightly flour your countertop with white flour. Unwrap your chilled dough. If it is too rigid, allow pastry to warm up slightly until it is pliable. Chances are, your puff pastry even when rolled out might not be long enough to fully envelop the entire tenderloin. If this might be the case, gently press together the edges of 2 pieces of puff pastry until one solid piece is formed. Use a rolling pin to gently roll out the pastry until it is approximately 1/3rd inch thick.
- Either working on a silicone mat, or on overlapping plastic wrap, place the tenderloin onto the rolled out pastry dough. Roll up the tenderloin in the puff pastry lengthwise first. At the seam where the dough meets to seal up, brush one side of the dough at the seam with some of the egg wash. Press the dough together completely to form a tight seal and fold under if excess dough. This seam will go on the bottom of the pan and the smooth area face up. At the ends, as if wrapping a package, tuck the dough underneath the Wellington and press down after brushing with just a little egg wash on one side of the pastry dough. If there is not enough pastry to tuck it under then end, then pinch the dough together to completely seal in the beef.
- If not doing a lattice top, brush the top of the Wellington with egg wash and it is ready to bake. Sprinkle dough with a bit of kosher salt after brushing with egg wash. You may use leftover scraps of pastry to make a pretty design on top
- If adding a decorative lattice top, wait to add the egg wash to the base pastry until just before you put the lattice top on. Using another rolled piece of cold puff pastry, on a lightly floured surface, carefully roll a lattice roller lengthwise over the dough using moderate pressure to cut through it thoroughly. Try to gently pull the lattice apart. If it is not cut all the way through, follow the lines gently with a paring knife to separate it.
- When your lattice is ready, brush egg wash on the base pastry then gently lift the lattice onto the surface of the Wellington. Tuck the pastry down around the ends to secure. After it is placed where you would like it, brush the lattice with egg wash as well.
Bake the Beef Wellington
- Preheat oven to 425°F. Set up a rack about 1/3 up from the bottom of the oven (this will ensure the bottom of the wellington browns nicely).
- Lightly spray a small sheet pan with baking spray and place prepared Wellington on pan.
- Bake until Wellington reads 105-110°F with a cooking alarm thermometer that you leave in the beef while cooking or when it registers 105-110°F with an instant read thermometer.
- Remove Wellington from oven and rest uncovered for at minimum 20 minutes. NOTE: temperature of the meat will continue to rise for at least 20 minutes afterwards. The finished temperature should finish at 130-135°F depending on the diameter of the Wellington you are cooking.
- Slice the Beef Wellington into at least 1 inch slices and serve immediately.
How many pieces are served to one person in a restaurant? I have never tried beef wellingtons!
In most restaurants you would receive one thick piece however some restaurants encase each individual tenderloin in puff pastry. Certainly delicious either way!
perfect recipe, great description and step but step instructions, best Beef Wellington I’ve made so far.
Thank you and I’m so glad it all worked out for you!
Made this for Xmas and it was outstanding. I did make the duxelles the day before and refrigerated them. Your comments on the puff pastry and meat temp. (105F) were spot on. The end result. from my first attempt were way beyond expectations. It was a masterpiece and wowed our guests (several who had less success in their first attempt at it.)
That is outstanding Charles! You were the Christmas rockstar. It’s such a great feeling when you make that first cut and see you did a great job isn’t it?
I have made this before. it was great but the puff pastry was a little sweet for me. I’m about to make it again cause my husband loved it. I use a wire rack to keep the bottom from getting soggy. Again thanks fir this great recipe
Do you place the Wellington on a wire rack by itself to cook it? Or do you put the rack on top of a baking sheet?
Hi Diane, the Wellington sits directly on a baking sheet not on a wire rack when baking. If you were to bake it on a rack the pastry would just squish through the holes in it.
Melissa, I don’t see when to add the garlic to the duxelles- or the olive oil. Did I miss something?
Hi Michael, my apology the confusion. The garlic can be added with the other ingredients for the duxelles (minus the thyme that is added at the end). It will not burn as long as you are cooking over lower heat. The olive oil that was listed in that section has been removed (post has been updated) as it was only to sear the beef. Thank you!
My duxelles worked out through the parma ham, I did put it back in the fridge to get good an cold. would it be ok to wrap another round with the Parma ham? To make sure that it doesn’t leak out to the Puff Pastry? or did I mess up? TYIA
Hi there, feel free to wrap extra around any areas that need to be covered. It will be just fine.
1nice think piece, with nice gravy or some prefer horseradish sauce.
One of my guests has a pork allergy. What can I ise as a substitute to the prosciutto?
An option would be to use beef bresaola instead.
in a pork-free world that excludes prosciutto, ham, or bacon, I would actually go with thin strips of Swiss cheese or similar. Something earthy and rich to complement duxelles without upstanding beef. Beef bacon comes to mind as well, but it would be beef overdrive for most. My .02.
The main reason the prosciutto is there in the first place is do act as a moisture barrier to prevent the puff pastry from getting soggy. Cheese is not going to do that unfortunately.
When do you remove the butcher string?
After searing it. You do not want to wrap it with the string attached. The sole purpose of tying it is to get it to hold its shape during the sear. Granted, if just using the very center of the tenderloin (Chateaubriand) which is very cylindrical, as long as it holds its shape well you don’t need to tie it at all. I do it because I want an as uniform cylindrical shape as possible.
Excellent recipe, and valuable explanation regarding cooking temperature and handling puff pastry!
Thank you Yvonne! It certainly can be challenging if not given all the little tips. I’m so glad you enjoyed it.
thank you for the indetailed recipe it was very helpful. the recipe was very tasty an excellent description of everything down to the history lesson.
Hi for the oven, which heat source should I use? Top or bottom or both?
You don’t want to use a broiler so just use the main heat source or the bottom for your oven.
This looks delicious. However, My husband can’t eat pork. do you have any suggestions for a substitute for the prosciutto? Would thin slices of smoked turkey ham work?
Sincerely,
Patrice
Hi Patrice, you certainly have a few options. You could technically leave it out all together, but I like having something there as a moisture barrier for the pastry. I would suggest perhaps beef bresaola which is also cured and brings some of that salt component or using overlapping thin crepes in place of prosciutto. Either way, it will still be delicious with all of the flavors and different textures of the Beef Wellington. I hope this helps.
I did not read when to remove the butcher twine?
Hi Diane, after you sear the meat and before you wrap it.
I have friends who do not eat pork and I substitute with beef bresaola. I have done it for years with no issues. I do not advise leaveing it out because the way the beef is salt cured/dried it gives a nice balance to the rich puff pastry and homemade beurnasise sauce.
Very delicious ! Thank you for this nice receipt witch is for everyone the best taste in our family !
Your website have great photos and a nice description for you receipt ! Thank you for all and go on !
I’ll try it for this Christmas, I hope I can find puff pastry in Peru!!!
Best of luck to you! If you can not buy it in a grocery store, perhaps try calling a bakery that makes pastry and ask if they will sell you some.
I really appreciate your detailed directions for this recipe! I’m making this for Christmas this year. I’m very excited to see how it will come out! I have a 7 lb roast that I plan on cutting in half and doubling the rest of the ingredients. Approximately how long does it take to cook a 3 lb roast to medium rare? Also do you think it’s doable to keep it whole? Thanks so much!
Thank you so much for the advice Melissa. I’m about to start preparing the duxelles and searing the roast. I will keep it whole. I’ll let you know how it comes out! Thank you again!! Merry Christmas!!😊🎄
You’re most welcome Lisa. As long as you give yourself some grace, extra time and have a good thermometer, you should rock this!
Good morning Melissa! Merry Christmas! I’m starting to become concerned about the puff pastry burning since I will leaving my roast in longer due to it’s size. Should I lower the temp or loosely cover with foil if it starts to get too dark? Thank you!
Hi Lisa, I sent you a personal email as well so I hope you see all of this prior to cooking. You can leave it whole or can cut in half if you think it will be more manageable that way. Cook time might be a bit longer if left whole at that large of a size but keep a close eye on it as it won’t vary that much. If you think the pastry is getting too dark you can loosely cover (very loose or the pastry will steam and not be flaky) that is okay. (Just as a note, your personal email kept kicking back to my account as undeliverable unfortunately).
Lisa, I’m so sorry do NOT cook it for 4 hours, leave it whole and cook it as per the directions. I will email you now. I apologize I was going back and forth helping people out with my rib roast recipe. I did mine whole and it was perfect. I will email you as well right now.
Darn. I don’t see the email yet. Would you mind resending? Thanks
Hey Lisa, I did resend it but check your spam folder as well. Cook as per the written recipe though and only lightly tent foil over the top if it seems to be browning too fast. You don’t want to push the foil too close to the pastry as it will steam and not be flaky. It is perfectly fine to do the whole thing as one large piece. Actually, that is how most restaurants prepare it as well. So whether you had cut it in two pieces or just left it whole, it will work out either way. I hope this helps and so sorry for the confusion. I sent the email from both my personal and melissa@grillmoma.com email so you can look out for it. If you need anything at all today please email me at melissa@grillmomma.com.
When using the lattice top method, is the puff pastry solid on the bottom and latticed on top and sides or lattice for all sides?
I wrap the whole thing in a solid piece first and make sure it is sealed well and then as if it’s a blanket I place the lattice on top and tuck the ends underneath and around the sides. That way I don’t have to pick the whole thing up and risk disturbing the puffed pastry that is nicely in place.
I don’t know about Peru but in Argentina they sell packages of dough sheets called hojas. They use them for pasqualinas. Bet they have them inPeru too.
Terrific article and thanks for posting.
I’m making a really small Beef Wellington – only one pound. (crazy, I know, but just for two people and it’s what I have……) The question is: what is the dynamic for the rising temp for such a small piece of beef? Should I leave it in till the temp is higher? Lower? Will the temp continue to rise as long as it does with a large piece of beef? (Logic says no, but….what do I really now about logic?). Would love to know your take on this, even though it is super unlikely to help me as I cook tomorrow. But….it will be nice to have your input, no matter when you respond. Merry Christmas!
Hi Jim, not crazy at all! You have two options here. You can cut the piece of beef in half and make two individual Wellingtons or one large one. The temp will likely rise faster and higher with a smaller piece of beef. If you have a leave in thermometer to insert into the beef while cooking that would be ideal. If not, I would use an instant read thermometer to check the meat temp no later than 20 minutes into the cook. Note: the temp will rise faster as the temp gets closer to the finished temp. When cooking a smaller piece of beef like this, make you chill the uncooked Wellington in the refrigerator (or even freezer) for a good 15 min prior to cooking. That will help to make sure the beef is colder to start and give your pastry a chance to brown nicely. My advice, pull the beef at least 10 degrees under your desired finished temp. After a 10-15 min rest, if you aren’t where you would like to be temperature-wise, you can always put it back in the oven for another few minutes. If you have any other questions, feel free to email me at melissa@grillmomma.com as I will see your message sooner. I wish you a successful cook and a very Merry Christmas!
You are wonderful, Melissa, and thank you so much for the speedy reply. I think you may have saved my Christmas dinner, as some of what you’ve advised is almost counter-intuitive, at least to my mind. (I knew the dynamic would be different with a small piece of beef….but how??) It’s great to have something to go on and I totally appreciate your advice. Fingers crossed!
You’re most welcome. Ultimately, it comes down to the fact that for beef tenderloin, generally with an increase in weight, it gets longer but the increase in diameter of the beef itself (if we are picturing the beef as a meat cylinder) hasn’t changed that much. In other words, the change in cook time isn’t a huge difference. Now if it wasn’t that long beef tenderloin and a different cut of beef, it would be a completely different story. Hope that helps!
Can I prepare this the day before as long as it’s wrapped well?
Hi Sharron, you can do all the steps except for adding the puff pastry. That you want to do the day you plan on cooking it.
Thanks for this tip. I am also making a 1 pound beef Wellington. Stay tuned!!
That is awesome! I want to make some miniature ones someday because I think they are both adorable and delicious!
Your advice worked like a charm. Christmas dinner = saved! Thank you so much….perfect.
That is so great to hear. It is such a great feeling when you nail a Beef Wellington cook. Merry Christmas to you and your family!
I followed your instructions exactly and the Wellington turned out perfect! I knew I was taking a risk trying something this elaborate for the first time for Christmas, but the family loved it! Thanks for including all your tips/recommendations. Very helpful!
Hi Brenda, thank you so much for the feedback. I’m thrilled everything worked out well for you! When I made my first Wellington I had wished someone gave me more tips and that was the motivation for me to write this post. It brings me joy when people successfully pull it off first try. Congrats on the great cook and Happy New Year to you as well!
Thanks for the details! It was fantastic!
Can you or how can you freeze leftovers? Would hate to let the leftover go to waste.
Thanks for your help!
I’m so glad you enjoyed it, thanks! I’ve personally never frozen leftover however, if you don’t think you could eat what you have within a couple days, I would rather than wasting it. Just defrost gently (in the refrigerator not in a microwave) and follow my reheating instructions. You could also could gently remove the already cooked puff pastry and put a new piece of puff pastry on it to bake after defrosting if you wanted to and bake it again. Hope that helps.
Hello Melissa, I misread the amount of pastry needed for my 3 1/2 lb meat. I bought 1 box of Dufour Pastry Kitchens Puff Pastry, Classic 14 Oz. (close to work) . Now I’m home and my grocery store does not carry it. They do have the PEPPERIDGE FARM Puff Pastry Sheets 17.3oz. would it be ok to mix? and will 1 additional box be ok?
Hi Bill, I would go ahead and use it. Just make sure the edges are sealed well. Depending on the butter or fat content in the pastry, one type might brown a bit quicker so keep a close eye on it.
Thanks for the quick reply. I’ll watch it like a hawk…lol…and check back here soon.
Hello again,
Sorry for the additional email…I don’t see my previous one here. Maybe it didn’t send.
Can I mix and match the puff pastry? I have 1 box of Dufour Pastry Kitchens Puff Pastry, Classic 14 Oz and need another. My local grocery store only carries this one PEPPERIDGE FARM Puff Pastry Sheets 17.3oz
…also the beef weighs 3 1/2lbs would I have enough with the 2 boxes?
Thank you
Bill
Hi Bill, I would be weary of mixing different brands of puff pastry as they might have different cook times. I would think 2 boxes would be plenty for a roast that size. My apology my message didn’t come through before. I hope it worked out for you!
If you want the meat more done than medium rare, what would the internal temperature be when you take it out? I prefer more medium than medium rare. Also, have you ever done this with venison tenderloin?
Hi Sherry, I would pull it at 110-113°F. You are aiming for 140°F after the rest for medium. In the article, I hit 140°F once after pulling it out at 110°F. If after resting it does not hit 140°F for some reason, pop it back in the oven for a few more minutes.
Hi there, my son has requested this for his birthday! I have made before but appreciate your tips and tricks, and yours looks very beautiful. My question is, do you leave the butchers twine on?? I didn’t catch that you remove this at any point so does it just cook underneath the other layers…? Thanks!
Hi Stacey, I just keep the twine on for searing purposes and remove prior to wrapping. Hope that helps.
Hi Melissa,
I am serving 10 for Christmas. Would you opt for a 5lb tenderloin or try to find 2 small tenderloins to equal 5lb?
Hi Barbara, either would work just fine however I think I’d be more inclined to find one 5+ lb one because then you have fewer end portions.
This was an amazing recipe. Beef Wellington, if you’ve never made it before, is intimidated. I read your instructions multiple times and envisioned the prep work in my head. I still missed one step—coating the meat with dijon mustard. My 10 YO son, who asked me to make it, couldn’t tell the difference but as a lover of food, I think the flavor could’ve been elevated with the subtlety flavor of a good grainy French dijon mustard . Nonetheless, my first time making it was pretty successful, thanks to your useful tips! Here are my learnings:
-Invest in a B/T, wireless temperature probe; I got the Chef iQ for this recipe and I couldn’t believe it took me this long to get one. I took out the meat at 105F internal temp and let it sit for another 20 minutes per instructions. When meat reached, 135F, I served immediately.
-When making Duxelles, I tried using food processor but due to the amount of mushrooms, it wasn’t conducive as it was hard to control the fineness and consistency of the mushrooms. I ended doing a hybrid of food processor and manual chopping.
-Sherry wine vinegar added complexity to the flavor of the Duxelles so I highly recommend it!
-I used a lattice. While it was a little more complicated especially for a first timer, it made it aesthetically pleasing 😀 and most importantly, the double puff pastry helped locked in moisture of the meat and reduced sogginess.
-Definitely cool the meat after searing for at least 1 hour. When I took out chilled meat, there was a ton of juice that oozed out. I removed the meat from container and patted the meat completely dry before rolling it in the prosciutto and mushroom Duxelles. For those who complained about sogginess, I wonder if this was the reason. My Beef Wellington was not soggy at all, which I was prepared for, even after letting it sit in cooling rack for 20 minutes.
-I served my Beef Wellington with mashed potatoes with miso paste, making it a delicious dinner!
Thank you so much for the recipe. I plan on making it for my next dinner party!
Thank you for this recipe! Your process and information helped me combine your recipe with another that called for a layer of crepes for a perfect, delicious Wellington!
I will be making this for 12 people. What adjustments should I make!
If I were making it, I’d make two separate whole Wellingtons so you can definitely have enough for everyone. If cooking at the same time, make sure you leave plenty of space between them for airflow when baking.
Love your explanation of this process! I’m making this for 16 people! How many roasts should I get? I have a whole tenderloin but would need to trim the ends to get the actual middle roast part? I guess I could roast them like normal so not to waste? My biggest fear is the overcooking so the facts about pulling it early is huge! How many portions come from a 3lb roast? I’m excited and pray this works!!!!
Hi Beth, yes ideally you want to have the roast as uniform as possible in size so trimming off any smaller ends is ideal (great for making steak tips as they are essentially just bites of filet mignon). Portion size really depends on how thick you are slicing it. I slice mine roughly an inch and a half thick per serving and like to have some extra on hand as well so keep that in mind when looking at the meat you buy. Definitely a have a quality instant read thermometer (or one you leave in the roast) so there are no surprises. Best of luck to you!
Making this for the first time. Can you give a rough estimate of the cook time? I realize it will vary by size, actual oven temp, etc. but having a rough estimate would help me plan. Thanks!
Hi Dave, a good estimate would be 30-50 minutes baking time depending on variables as you mentioned.
I haven’t made it yet, but am giving it 5 stars because your detailed instructions have given me the confidence to give it a try! One question – my family doesn’t care for mushrooms, can you recommend anything else? Thank you for all your tips! Not sure I would have even considered making something so complicated and beautiful if you hadn’t broken it down into doable steps.
Hi Kathleen, thanks so much. It’s funny actually. I don’t like mushrooms either and would never eat a raw one but I love it like this in Wellington! I’ve seen others caramelized onions (try to get as much moisture out as possible however). Others have added Gorgonzola or even a spinach mixture which you could jazz up with some shallots for example. Hope that helps!
I like cooking for myself. And cooking for one is difficult!
Hi Jeffrey, it is quite the undertaking but you could always downscale the recipe and buy a single filet mignon steak and make a personal one if you desire.
How big of piece of meat should you plan for 8 servings.
Thank you, Ed
Hi Ed, I would plan for at least a 6lb roast. It really depends on how thick you cut the servings but I like to go bigger than expected because the middle pieces are aesthetically really nice on a plate and on occasion the end pieces might cook just a bit more than the center. Hope that helps!
How early can you make it ahead of baking. I love your comments.
I always make the main part the day before and add the pastry the day I’m cooking. That would be ideal. I’m not positive how the integrity of the wrap would hold up doing it say 2 days out.
I just completed wrapping it up in the prosciutto and in refrigerator overnight. How long on the day you plan to put in oven can you keep it wrapped in puff pastry? Dinner is it 5pm. Main course will be served around 6ish.
How long on average does it take to cook in oven without the resting time? I’m excited and nervous to see how it turns out.
Hi Carmela, if you have guests coming and want to wrap it ahead of time, a few hours is certainly okay. I suggest you wrap it then put it back in the refrigerator lightly wrapped with plastic wrap. Then remove and pop in the oven. There are so many variables to how long but 30-45min is usually in the ballpark. If you do not have a leave in thermometer I suggest checking the internal temp about 25 min into the cook to get an idea where you are. Best of luck and have a great holiday!
Thank you for responding, Melissa! Yahoo, my Beef Wellington was a hit! It was perfectly cooked on the inside and tasted delicious. What a relief! I was so nervous as to how it would turn out. My family all loved it. It’s definitely a labor of love but thanks to your directions, it was well worth making. I’m sure I will make it again!
That makes me so happy! It is definitely intimidating the first time or two you make it when you make that first slice, but it’s such a relief when it looks fabulous!
Going to make this recipe for Christmas but can’t imagine
Making it same day. Love you explicit directions. They certainly rate a five ⭐️.
Pat
This is a five star recipe.
This is a wonderful recipe and your detail explanation makes a complex recipe less overwhelming.
Thanks Pat, I appreciate the feedback. It was my biggest goal when writing this.
Can I use Pillsbury Pie Crust instead of Puff Pastry?
Unfortunately it would give you a much different result which isn’t as desirable.
Most grocery stores do carry puff pastry in the freezer section. If you can’t find it in your local markets, ask for assistance as it might just be hidden. Best of luck!
Is the plastic wrap a needed thing when preparing? also, how do I put the wellington into the pastry while keeping its integrity if i need to take off the plastic wrap?
Hi George, the plastic wrap is necessary because you need to wrap it tight in order to chill it well so it cools down, firms up and holds its shape in a uniform cylinder. It is easy to then remove the wrap and put the puff pastry on.
perfect tips leading to perfect results. highly recommend.
If I do everything a day ahead minus the puff pastry. How long does the wrapped meat with everything need to come out of the fridge before I’m wrapping it in the pastry for cooking? Does it go into the puff pastry straight from the fridge? Or do I take it out a certain time before?
Hi Simone, wrap the puff pastry around it as soon as you take it out of the refrigerator. Best of luck to you!
Hi Melissa- if I’m cooking for 9 how many pounds should I cook, should I separate in two? And if I keep it in one tenderloin should I still take it out at 105?
Hi Riley, typically I plan on at least 1/2 lb (raw) per person as that will be less than that after cooking. People usually don’t prefer the end cut so I’d plan on at least a 5lb roast. Pull it at 105°F as the temperature will keep rising after removing it from the oven.
Hi Melissa! Very excited to try this recipe out!
I’m making for 4 people and am curious if any baking timing and temp changes would be necessary if I swapped out your 3 lb filet suggestion to a 2 lb filet.
Thank you!!
Hi Jeff, I would expect it to cook a bit faster just as if you were cooking any other roast of differing size. Just make sure you are closely monitoring the temperature as it tends to climb faster in smaller cuts. Best of luck to you!
Thank you for the detailed instructions. I had one question – I’m nervous about handling the “wrap the meat in pastry” bit. I’m having trouble envisioning that step. Once the pastry has been rolled out on the counter, do you transfer it to a layer of plastic wrap so that the wrap is underneath it, then plunk the meat in the middle of it for wrapping?
Hi Chad, the most important part of the puff pastry is the solid piece first to encase the beef. As soon as you take the meat out of the fridge it will be nice and chilled. Lay down your puff pastry first and put the beef at one end. You can just roll the beef and lift the puff pastry as you go like you are rolling it in a blanket. You might want to put a very light dusting of flour down or I like to do mine on a silicone mat. Then cut it off (a little bit longer than really needed) because you want to pinch and seal it well. As for the decorative lattice if doing that afterwards, just lay it over the top and tuck it under and around the ends. Hope that helps!
Hi
Followed the Gordon Ramsay recipe and method, but my pastry was too thin and the dish turned out a disaster – essentially falling apart on cutting.
What thickness should I roll the puff pastry out to, assuming I am not going to wrap in a lattice?
And what thickness if I am going to use a lattice also?
Hi David, I’ve never actually measured the thickness but I only roll it out enough to smooth out the seams where it folds. It sounds like you rolled it too thin in the past. I use the same thickness whether I’m putting on the lattice or not.
Melissa thank you for taking the time to pass on your experience.
On the day how much in advance can I wrap the beef in pastry? If so is it best to put it back into the fridge? And if so does it need to come to room temperature before baking?
Hello, as long as you keep the beef nice and cold, you can wrap it then put it back in the refrigerator a few hours ahead of time. I would cover it lightly with plastic wrap so the pastry does not take on the taste of anything in your refrigerator. It does not need to come to room temperature prior to baking.
Thank you so much for such a prompt reply. I see on other cooking blogs that the questions just stay there and it is such a relief to have the blogger answer. Much appreciated!
Hi Melissa,
I’ll be trying this for the first time and want to follow all of the steps. Unless I missed it, one question I have is at what point should you remove the thermometer?
I caught the part about it acting as a plug, which I can appreciate, but don’t want to pull it out too soon. Thanks,
Hi Charles, as long as you have one that you can leave in as it cooks, do not remove it until you are ready to slice it. I like to see what temperature it climbs to after removing from the oven. I personally aim for 130°F so I hit medium rare.
Hi Melissa,
your recipe sounds amazing and so are the reviews. I will try it for New Years Eve and wanted to know if i can prepare it the day before and leave it in the fridge, i mean searing and putting it complete together with the duxelles and the ham but without the puff pastry. Then before cooking taking it out of the fridge, wrapping the puff pastry and bake it, would that work?
Thanks for a reply,
Stefan
Hi Stefan, that is actually ideal and is much less stressful that way. Get everything done and it wrapped up in the refrigerator the day before then add the puff pastry prior to cooking. Enjoy!
Hi there! Do you put the leave in thermometer into the meat before wrapping in everything else, so it is primarily in the meat, or do you put it in after the last step covered in puff pastry, so the thermometer goes through the puff pastry? I’m not sure when to insert it. I don’t want to break the puff pastry seal. Let me know thanks so much!!
Hi Katie, get the Wellington all wrapped up and right before you put it in the oven, insert the leave in thermometer into one end of it and insert it as far as you can toward the center of the roast. It won’t harm the puff pastry at all. Leave the thermometer in there until you are ready to serve as juice might come out if you pull it out before it rests. Hope that helps!
Meant to add to my previous post. Is there any reason that the duxelles cannot be made well in advance and frozen? Thanks
You’re most welcome!
I have never personally tried freezing it and using at a later date. You could always try making a mini test batch and taste it before you freeze it and then after it is frozen for a day.
What if I have a 6 and a 1/2 pound tenderloin? also what is the approximate bake time so I know when to check it first for temperature?
Hi Donna, there are a couple things to consider. Once the internal temperature starts climbing it will start to do so at an accelerated rate. I would check it at about 25 minutes then again say 5 minutes after that. This way you can try to gauge how fast it is climbing. I love a leave in thermometer for times of uncertainty like this when there are many variables affecting the cook time. Thermoworks just came out with the RFX which I love!
It’s that time of year to have a Wellington challenge. I’m making a 7 lb roast. I underestimated the timing. I invested in a good thermometer and came across a recipe where the chef used crepes as another layer to keep the duxcell from sogging up the pastry …this time I will make sure to increase the cooking time to cook out the mushroom moisture . I hope to prepare on 23td..add the pastry right before roasting on the 25th. At what degree 350? How long should I figure cooking time ? Also I will tent the puff this year if I see it get to dark . Wish me luck ..blessing from my oven to yours …
Hi Lois, cook as directed at the temperature in my recipe. If it is easier for you to manage you can cut it into 2 separate pieces and make 2 Wellingtons. Time to cook will vary depending on size and that could mean typically somewhere between 25-45 minutes. Keep a close eye on the temperature as it climbs more rapidly as the roast starts to heat.
Do you ever make a sauce/topping to spoon on top for looks and a little extra flavor? I’m thinking a reduced wine glaze?
Hi Anne, a wine sauce or even a peppercorn sauce would be great to complement the meat. You just have to add it on the served meat at the last moment so the puff pastry maintains its integrity. I don’t have a recipe available on my site but there are many online.
How long should it take the duexelles to cook? We are still noticing alot of liquid is it ok to strain that out of the pain?
Don’t strain it just turn up the heat a bit but keep a close eye on it. Time depends on how large the pan is you are cooking it in and how much heat but it is a slow process. It might take 15 min for one person or 30 for another.
Thanks for posting about the duxelles cook down time. I did a test run a few weeks ago and that was the longest process. Seems about an hour for the liquid to evaporate. I’m making it again right now and it seems to be tracking the same time frame.
I liken it to caramelizing onions if you’ve ever done that. It takes so darn long but it is worth it in the end.
He Melissa
Great recipe, it came out great with my 20-year-old doing his first ‘real’ recipe.
One small issue – it’s not French cuisine.
Beef Wellington celebrates the (English) Duke of Wellington’s victory over (French) Napoleon at Waterloo.
I can assure you the French would not have created a dish to celebrate the geopolitical game-changer that Napoleon’s defeat at Waterloo represented.
So yes – it’s an English dish.
I’m so glad it came out well! And you’re absolutely correct. When I first published the recipe I had the history of the name in the article and then removed it because it was already so lengthy. Thanks for letting me know and I’ll correct my tag error.
First timer for Beef Wellington! Followed the recipe exactly; it was so helpful and the finished product was our Christmas dinner! We all raved about how good it was. A new tradition? I think so!
Merry Christmas Kayla and I’m so glad you and your family loved it!
This is the third year that I’ve tried making this regal dish. Year 1, I left too much moisture in the duxelles, plus I bought too large of a tenderloin. The meat was ok, but the pastry shell was not crisp. Year 2, I followed a recipe that said phyllo dough was an acceptable substitute. Not true. This year, with your well-laid-out instructions, the beef Wellington was PERFECT. Thank you so much!
I am so glad Steve! My early adventures with making it were so frustrating because face it, there are so many little nuisances that are helpful to know and so many people don’t share that in their recipes. I’m thrilled you finally had success and a great meal.
Thank you SO much for this recipe! I’m not that savvy of a cook, but the beef Wellington turned out perfect thanks to all of your tips and instructions!
I tell you what Alyssa, if you can rock a Wellington well, you can make almost anything, I promise you! I’m so pleased you enjoyed it.
Hi!
Thank you so much for the tips and best ways to cook a successful beef Wellington. This is the first time my husband and I attempted for Christmas dinner and everyone loved it. We were worried about trying something new for 20 people but it was perfect! Thanks again
Hi Liz it certainly is intimidating especially if you aren’t given little tips. I’m thrilled you all enjoyed it!
I was going to make this for Thanksgiving but I chickened out. By Xmas, I got enough courage to try it and IT WAS AMAZING!!!! We had Beef Wellington at Hell’s Kitchen in Vegas and it left us underwhelmed. This recipe is gold!!!! It was so delicious! Thank You!
I am so thrilled to hear that you loved it! It’s a bit of work but it sure is delicious.
Our Christmas meal was a success! I followed every step, (even bought a lattice cutter).
It turned out beautiful.
That is wonderful Lori! You can even use the lattice cutter to make beautiful pies as well.
This was absolutely INCREDIBLE! I made this for Christmas dinner when my family was in town. The recipe was so detailed and helped educate on the whole Wellington process. I followed the recipe perfectly and also took the meat out at 105. It heated to a perfect 135. It was not only picture perfect but was definitely the best Beef Wellington I have EVER had. Even blew Delilah’s Wellington off the map. Thank you Melissa for blessing us with such a fabulous meal and making the whole Wellington process fool proof!!!
Hi Carlie, thank you so much for the great feedback as it truly brings me so much joy! I’m thrilled you and your family were able to enjoy the incredible meal you made.
This Beef Wellington Recipe was outstanding. I made this for New Year’s Eve and the flavors were out of this world! The directions were very clear and had perfect detail, followed the directions exactly. I started in the morning so everything has the proper time to chill. I took the Wellington out of the oven at 105 degrees, and rested it for 25 minutes and it came up to 135 degrees. Thank you for the incredible recipe it was a perfect end to 2024.
Thank you so much for the great review. I’m thrilled you were able to make an outstanding meal and Happy New Year to you!