Beef Wellington

Beef Wellington
Beef Wellington consists of a beef fillet (or tenderloin) that is first seared, then cooked in the oven in a puff pastry crust stuffed with a mushroom duxelles and morsels of foie gras.

The recipe is rather long, but fairly straightfoward. Here I show you all the tips to help you make it sucessfully yourself.
112K 3.9/5 based on 30 reviews
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Last modified on: December 24th 2023

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For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long will it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
44 min.14 min.40 min.1 hour 38 min.
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Step by step recipe

Stage 1 - 2 min.
Beef Wellington

Prepare the beef

Ask your butcher for a good chunk of fillet in one piece.

Salt and pepper all over.

Stage 2 - 4 min.
Beef Wellington
Heat 2 tablespoons oil in a frying pan on high heat.

When good and hot, brown the beef all over.

Note: this is not to cook it, just colour the outside for about 1 minute on each side.

Stage 3 - 10 min.
Beef Wellington
Leave the meat on a wire rack to rest and cool.

Stage 4 - 4 min.
Beef Wellington

Make the stuffing

Cut 30 g Foie gras into small pieces and put in a bowl.

Stage 5 - 2 min.
Beef Wellington
Add 200 g Mushroom duxelles and mix well.

The stuffing is now ready.

Preheat your oven at 390°F (200°C).

Stage 6 - 5 min.
Beef Wellington

Assemble the beef Wellington

Roll out 200 g Puff or flaky pastry (pâte feuilletée) (if not ready rolled) and pierce a small hole or two in the centre to let out the steam.

Lay the pastry in a loaf tin, as in the photo, leaving the excess pastry draped over the side. This trick helps to keep everything in shape during assembly.

Stage 7 - 2 min.
Beef Wellington
Place the beef on a buckwheat pancake...

Stage 8 - 1 min.
Beef Wellington
...and wrap up firmly.

This is another good tip (fron Thierry Marx): the pancake absorbs the excess meat juices during cooking and this helps to keep the pastry nice and crisp. The pancake blends in with everything else when eaten and your guests might not even notice it.

Stage 9 - 3 min.
Beef Wellington
Spread a layer of mushroom-foie gras stuffing in the bottom, about the same length as the beef.

Stage 10 - 1 min.
Beef Wellington
Lay the wrapped beef on the stuffing.

Stage 11 - 3 min.
Beef Wellington
Spread the rest of the stuffing over the top.

Stage 12 - 3 min.
Beef Wellington
Lastly, fold over the sides of the pastry to seal everything in.

To lighten the calorific load, you can trim off the excess pastry.

Stage 13 - 1 min.
Beef Wellington
Glaze top.

Stage 14 - 2 min.
Beef Wellington
Turn the beef Wellington out of the tin onto a sheet of cooking parchment laid on a baking sheet. Glaze the top side of the pastry.

Stage 15 - 40 min.
Beef Wellington
Cooking should take around 30 to 40 minutes for 750g of meat, but the best way to be sure is to use an electronic thermometer stuck into the centre of the meat. Stop cooking at 140°F (60°C) for "just done" or 122°F (50°C) for "rare".

Stage 16 - 15 min.
Beef Wellington
While the meat is cooking, prepare your choice of sauce. This dish is traditionally served with port sauce (blond roux and port left to reduce), but I am not really a fan. I prefer a marchand de vin sauce made with blond roux and Noilly Prat left to reduce, as shown in this photo.

Stage 17
Beef Wellington
Take the beef Wellington out of the oven and leave to rest for 5 minutes before serving in thick slices...

Stage 18
Beef Wellington
...with your chosen accompaniment, potato purée in this case.
The quality of the meat is of great importance for this recipe, so it is worth spending the extra to get the best you can.
Should be eaten immediately.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,387 Kcal or 14,181 Kj284 gr825 gr987 gr
169 %109 %78 %150 %
Per 100 g
Energetic valueProteins CarbohydratesFats
265 Kcal or 1,110 Kj22 gr64 gr77 gr
13 %9 %6 %12 %
Per person
Energetic valueProteins CarbohydratesFats
564 Kcal or 2,361 Kj47 gr137 gr164 gr
28 %18 %13 %25 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Gluten, Sulfites, Egg
How much will it cost?
  • For 6 people : 27.47 €
  • Per person : 4.58 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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