Before you cook
Background Recipe story & origin
Beef Wellington is named after the Duke of Wellington, though the connection is disputed—possibly the dish resembled his boot, or it was named to honor him. It became a British fine dining classic in the 20th century. Seared tenderloin is wrapped in finely chopped mushroom duxelles, then encased in puff pastry and baked until golden. The challenge is timing: pastry golden and crisp while beef stays medium-rare inside.
Before you start Equipment you'll need
- oven — Provides even heat for baking Wellington and creating golden brown pastry with proper temperature control
- instant-read thermometer — Monitors doneness accurately and provides precise internal temperature readings for perfect cooking results
Safety Safety & allergen notes
- Duxelles must be dry or pastry will be soggy.
- Thermometer is essential for proper doneness.
Non-negotiables Rules for success
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Make duxelles bone-dry.
Wet mushrooms make soggy pastry
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Sear the beef first.
Creates crust and flavor that enhances the beef and provides proper texture before wrapping in pastry
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Chill before baking.
Cold beef cooks evenly; cold pastry puffs better
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Use thermometer.
Only way to nail medium-rare inside pastry
Prep Get set first
About 45 min of prep
- Make duxelles completely dry
- Sear and chill tenderloin
- Wrap tightly in plastic before pastry
- Chill assembled Wellington before baking
This recipe takes about 105 minutes total, mostly hands-off.
Ingredients
Instructions
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Make the duxelles
Pulse mushrooms in food processor until fine. Cook with shallots, butter, and thyme over medium heat (325-350°F surface) until completely dry, 15-20 minutes. Season and cool.
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Sear and wrap
Season tenderloin. Sear in hot oil on all sides. Cool. Brush with Dijon. Spread duxelles on plastic wrap, place beef on top, roll tightly. Chill 30 minutes. Wrap in puff pastry, seal edges. Chill 30 minutes more.
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Bake until done
Brush with egg wash. Bake at 425°F until pastry is golden and internal temp is 125°F for medium-rare, about 25-30 minutes.
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Let rest
Rest 10 minutes before slicing. Cut into thick slices.
Chef's notes
SHOPPING: Center-cut beef tenderloin, trimmed. All-butter puff pastry.