1,345 easy and fully explained recipes, with 27,431 photos and 78 videos

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.

95K 29 3.9

Last modified on: December 25^th 2022

Keywords for this recipe:

For 6 people, you will need:

1 750 g steak of beef tenderloin
2 2 tablespoons oil
3 1 shallot
4 300 g mushrooms
5 4 tablespoons olive oil
6 1 tablespoon parsley
7 30 g Foie gras
8 200 g Puff or flaky pastry (pâte feuilletée)
9 1 buckwheat pancake
10 20 g beaten egg
11 salt
12 pepper
Total weight: 1,480 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
55 min.	14 min.	48 min.	1 hour 57 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 2 min.

Prepare the beef

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

Salt and pepper all over.

Stage 2 - 4 min.

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.

Leave the meat on a wire rack to rest and cool.

Stage 4 - 10 min.

Prepare the mushroom duxelles

Prepare 1 shallot and chop finely.

Peel the mushrooms and chop small.

Stage 5 - 8 min.

Pour 4 tablespoons olive oil into a frying pan on medium heat.

When hot, add the chopped shallot, salt and pepper and cook for 1 minute without colouring.

Then add the mushrooms, but do not add any more salt at this stage. Cook for 2 to 3 minutes.

Stage 6 - 1 min.

Remove from the heat, add 1 tablespoon parsley, salt and pepper, then mix well.

Leave to cool and set aside.

Stage 7 - 4 min.

Make the stuffing

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

Stage 8 - 2 min.

Add the mushroom duxelles and mix well.

The stuffing is now ready.

Preheat your oven at 390°F (200°C).

Stage 9 - 5 min.

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 10 - 2 min.

Place the beef on a buckwheat pancake...

Stage 11 - 1 min.

...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 12 - 3 min.

Spread a layer of mushroom-foie gras stuffing in the bottom, about the same length as the beef.

Stage 13 - 1 min.

Lay the wrapped beef on the stuffing.

Stage 14 - 3 min.

Spread the rest of the stuffing over the top.

Stage 15 - 3 min.

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 16 - 1 min.

Glaze top.

Stage 17 - 2 min.

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 18 - 40 min.

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 19 - 15 min.

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 20

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

Stage 21

...with your chosen accompaniment, potato purée in this case.

Remarks

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.

Keeping

Should be eaten immediately.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,921 Kcal or 12,230 Kj	152 gr	84 gr	318 gr
146 %	58 %	8 %	48 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
197 Kcal or 825 Kj	10 gr	6 gr	22 gr
10 %	4 %	1 %	3 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
487 Kcal or 2,039 Kj	25 gr	14 gr	53 gr
24 %	10 %	1 %	8 %

% 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: Gluten, Milk, Sulfites, Egg

How much will it cost?

For 6 people : 29.09 €
Per person : 4.85 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Source

Home made.

This recipe uses (among others)

	Steak of beef tenderloin : You can check-out other recipes which use it, like for example: Tournedos Rossini, Fillet of beef in a rosemary crust, Tenderloin steaks marinated in red wine with rosemary, Tenderloin steak with beetroot tops and mushrooms, ... All
	Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Crispy potato and mushroom brik rolls, Mushroom Pancakes au Gratin, Sautéed oyster mushrooms, Tomato omelette, Chicken and mushroom brik rolls, ... All
	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Langoustine and leek tarts, Quiche Bretonne, Shallot confit tart, Little apple turnovers with almonds and raisins, Millefeuille, ... All
	Foie gras: You can get more informations, or check-out other recipes which use it, for example: Paté en croute (terrine in a pie crust), Tournedos Rossini, Foie gras Chantilly , Scallops with crunchy vegetables and wine sabayon, Purée of Jerusalem artichokes with foie gras, ... All

Other recipes you may also like

Frozen Nougat

Impress your guests with this delightful dessert, a smooth mixture of meringue and dried fruit, which can easily be prepared several days beforehand.
257K4.5 1 hour 28 min. February 21^th 2011

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
306K5 1 hour 13 min. May 8^th 2020

Fruit crumble

A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
334K4.0 1 hour 11 min. February 21^th 2011

Pear tart with almond cream

This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
343K4.3 1 hour 14 min. March 17^th 2011

Express apple tart

A fine apple tart, very quick to make.
345K 24.6 51 min. April 8^th 2020

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Follow this recipe (as 4 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.