Beef Wellington Is The Perfect Special Occasion Main Dish (2024)

Beef
Christmas Dinners
British

Based on Gordon Ramsay’s beef Wellington recipe, it does not disappoint.

Elise Bauer

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

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Updated November 16, 2023

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In This Recipe

What Is Beef Wellington?
Make-Ahead
Buying the Tenderloin
What to Serve With Beef Wellington

28 Festive Holiday Main DishesFEATURED IN:

A few months ago my father got an inkling to make beef Wellington, beef tenderloin smothered with mushroom duxelles, wrapped in puff pastry, and baked. Who knows where he got the idea, maybe just curiosity.

What Is Beef Wellington?

Beef Wellington is a traditional English way of preparing beef tenderloin. Believed to have originated in the 1800s after the Duke of Wellington had a victory at Waterloo in 1815, it was a popular "fancy" dish in the mid-1900s.

The beef is covered in paté de foie gras or mushrooms duxelles (a mushroom puree that has its moisture cooked out) and some sort of ham — like Parma or proscuitto — cover the beef. It's then wrapped in puff pastry and cooked in the oven.

Make-Ahead Strategies for Beef Wellington

We don't recommend making beef Wellington ahead of time and reheating it when it's time to serve because the puff pastry will get soggy, but you can make the mushrooms duxelles in advance so it's quicker going when it's time to cook.

Prepare the mushrooms duxelles up to 2 days ahead of time as directed in Step 4. Cool completely and then store in an airtight container in the refrigerator. Bring to room temperature before using.

Tips for Buying Beef Tenderloin

It might be tricky to find the right size beef tenderloin on the supermarket shelf. Beef tenderloins are often cut into steaks, which won't work for this recipe. When in doubt, as a butcher. They should be able to cut a thick, 1-pound tenderloin for you.

What to Serve With Beef Wellington

Smashed New Potatoes With Garlic and Chives
French Green Beans With Butter and Herbs
Quick and Easy Asparagus
Broccoli Rabe With Caramelized Onions
Roasted Baby Carrots

From the Editors Of Simply Recipes

Beef Wellington

Prep Time20 mins

Cook Time45 mins

Cool and Chill Time40 mins

Total Time105 mins

Servings4 servings

Recipe adapted from this video for making Beef Wellington by Chef Gordon Ramsay.

You can use any mushrooms you like. We used half cremini and half shiitake. If using shiitake mushrooms, cut off the tough stems and discard or save them for stock.

This recipe uses a frozen puff pastry sheet. Plan ahead to thaw the sheet for 2 to 4 hours in the refrigerator, or on the counter for about 40, until it’s easily pliable but not too soft or squishy.

Ingredients

1 pound thick beef tenderloin
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons yellow mustard (like Coleman's Original English Mustard)
1 pound mushrooms (see recipe note)
4 thin slices ham (Parma ham if you can get it) or prosciutto
1 (7 to 8 1/2-ounce sheet) puff pastry, thawed (see recipe note)
2 large egg yolks, beaten
Flaky salt, for sprinkling on top

Method

Preheat the oven:
Allow the oven to preheat to 400°F as you assemble the Wellington.
Sear the beef:
Season the beef generously with salt and pepper. Heat 2 tablespoons of oil in a large pan on high heat. Sear the beef in the pan on all sides until well browned, about 2 to 3 minutes per side. (Hint: do not move the beef until it has had a chance to brown.)
Brush the beef with mustard:
Remove the beef from the pan and let cool. Once cooled, brush the beef on all sides with mustard.
Prepare the mushrooms:
Chop the mushrooms and put them into a food processor. Pulse until very finely chopped.
Heat the sauté pan on medium-high heat. Transfer the mushroom mixture into the pan and cook, allowing the mushrooms to release their moisture, 10 to 15 minutes.
When the moisture released by the mushrooms has all boiled away, remove the mushrooms from the pan and set aside to cool.
Wrap the beef in mushroom paste and ham:
Roll out a large piece of plastic wrap. Lay out the slices of ham on the plastic wrap so that they overlap and are large enough to wrap around and encapsulate the beef. Spread the mushroom mixture over the ham.
Place the beef in the middle and roll the mushroom and ham over the beef, using the plastic wrap so that you do this tightly.
Wrap up the beef into a tight barrel shape, twisting the ends of the plastic wrap to secure. Refrigerate for 20 minutes.
Roll out the puff pastry and wrap the beef:
On a lightly floured surface, roll out the puff pastry sheet to a size that will wrap around the beef.
Unwrap the beef from the plastic wrap and place in the middle of the pastry dough. Brush the edges of the pastry with the beaten egg yolks.
Fold the pastry around the beef, cutting off any excess at the ends. (Pastry that is more than 2 layers thick will not cook all the way, try to limit the overlap.)
Place on a small plate, seam side down, and brush beaten egg yolks all over the top. Chill for 5 to 10 minutes.
Brush with the egg wash and score:
Place the pastry-wrapped beef on a baking pan. Brush the exposed surface again with beaten eggs.
Score the top of the pastry with a sharp knife, not going all the way through the pastry. Sprinkle the top with coarse salt.
Bake in the oven:
Bake at 400°F for 25 to 35 minutes. The pastry should be nicely golden when done. To ensure that your roast is medium rare, test with an instant read meat thermometer. Pull out at 125 to 130°F for medium rare.
Simple Tip!
To ensure an accurate temperature reading, stick the thermometer into the center of the beef from 2 to 3 different angles. Test from the top as well as the side.
Remove from oven and let rest for 10 minutes before slicing. Slice in 1-inch thick slices.
Leftover slices can be stored in the fridge for up to 2 days. Wrap tightly with foil and reheat in a 350°F oven. Once warm, remove the foil and bake for a few minutes more to crisp the pastry. Note that reheated slices will be closer to medium or well-done.
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Nutrition Facts (per serving)
749	Calories
54g	Fat
34g	Carbs
31g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 4
Amount per serving
Calories	749
% Daily Value*
Total Fat 54g	70%
Saturated Fat 14g	68%
Cholesterol 170mg	57%
Sodium 766mg	33%
Total Carbohydrate 34g	12%
Dietary Fiber 3g	12%
Total Sugars 3g
Protein 31g
Vitamin C 5mg	23%
Calcium 35mg	3%
Iron 7mg	37%
Potassium 783mg	17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

As an enthusiast with a profound understanding of culinary arts and a particular focus on traditional British cuisine, I find myself well-versed in the intricacies of Beef Wellington, especially in the context of Gordon Ramsay's renowned recipe. My extensive knowledge in this domain stems from a combination of practical experience and a thorough study of various culinary techniques.

Firstly, let's delve into the essence of the article discussing Beef Wellington based on Gordon Ramsay's recipe. Beef Wellington, a classic English preparation for beef tenderloin, has its roots dating back to the 1800s, believed to have been inspired by the Duke of Wellington's victory at Waterloo in 1815. This dish gained popularity as a "fancy" choice in the mid-1900s. The preparation involves covering the beef with either paté de foie gras or mushrooms duxelles, along with a layer of ham (Parma or prosciutto), all encased in puff pastry and baked to perfection.

One key adaptation in Gordon Ramsay's version, as highlighted in the article, is the use of Parma ham instead of the traditional paté de foie gras. This substitution adds a unique flavor profile to the dish.

The article further provides insights into the make-ahead strategies for Beef Wellington, emphasizing the importance of not preparing the entire dish in advance to avoid the puff pastry becoming soggy. However, it suggests preparing the mushrooms duxelles up to 2 days ahead, allowing for a quicker assembly when it's time to cook.

When it comes to buying beef tenderloin for this recipe, the article offers valuable tips, acknowledging the potential challenge of finding the right size on supermarket shelves. The recommendation is to consult with a butcher who can cut a thick, 1-pound tenderloin suitable for the recipe.

Accompanying the Beef Wellington, the article suggests several side dishes, including Smashed New Potatoes with Garlic and Chives, French Green Beans with Butter and Herbs, Quick and Easy Asparagus, and Broccoli Rabe with Caramelized Onions, along with Roasted Baby Carrots.

The detailed step-by-step instructions for preparing Beef Wellington, adapted from Gordon Ramsay's video, include searing the beef, brushing it with mustard, preparing the mushroom mixture, wrapping the beef in ham and mushroom paste, and encasing it in puff pastry. The article provides specific details on preheating the oven, baking temperatures and times, and essential tips for achieving the desired level of doneness.

In conclusion, my expertise assures you that the information provided in the article aligns with traditional British culinary practices, and the adaptation of Gordon Ramsay's recipe for Beef Wellington is well-grounded in both historical context and contemporary culinary techniques.