Ultimate Beef Wellington

Herein lies the most expensive post you will likely ever find on this ol’ blog: Beef Wellington.

To someone who generally considers $3-$4 absolutely plenty to spend on meat for a meal to serve a family of 5 (one baby vegetarian, so more like a family of 4), forking over $40 for meat to serve 6 was enough to give me sweaty palms.  If you’ve ever watched Hell’s Kitchen, you know that Beef Wellington is the bane of many a fantastic cook’s existence.  Now I understand Gordon Ramsay’s rage and the cooks’ heavily *bleeped* comments when it comes out unservable and meets the trash can – they are throwing money away, people. But I bailed on last month’s First on the First challenge, and I wasn’t about to make excuses again.

Beef Wellington!Also, I had my mom at my side to aid and advise, and also to take part of the blame if things went terribly awry.

I’m happy to report, things went very NON-awry.

Ultimate Beef Wellington

Don’t get me wrong, it wasn’t my usual 30-minute family meal, and while I might make it again, it would have to be for a very special occasion where only adults were present (although my 5-year-old, to do her justice, did LOVE it).  It just, to my mind, needs to be enjoyed without the little ones, preferably in a pretty little black dress, and with a couple glasses of excellent red wine.

Ultimate Beef Wellington

Mine was definitely on the pinker side of rare, which I personally love, but it could easily have cooked another 10 minutes without any damage.  My worst fear was dry and overcooked, so I may have erred too far the other way, but by candlelight who can tell :)

There was something satisfying about laying out prosciutto, schmearing it with mushroom and onion duxelles (that’s a new word for me, don’t ask me how to pronounce it), wrapping it around a beautifully seared fresh beef tenderloin, and encasing the whole thing in puff pastry ready to turn golden brown.

Ultimate Beef Wellington

So what do you think?  Is it something you’d try at home, or leave to the professionals?  I have to say, the flavour and tenderness were worth the work, as this really was melt-in-your-mouth tender and absolutely packed with delicious flavours, from the savoury mushrooms and onions to the slightly salty prosciutto and hint of dijon mustard…it felt and tasted expensive, which was a relief :)  Check out some other delicious attempts from these other fabulous, adventurous bloggers!

5.0 from 3 reviews
Ultimate Beef Wellington
Total time
Beef tenderloin wrapped in prosciutto and puff pastry...beef wellington at home tastes every bit as amazing as it does at a restaurant. We loved this with gravy, roasted fingerling potatoes, and a big mixed green salad.
Recipe type: Entree; Dinner
Serves: 6-8
  • 1 pound white button mushrooms
  • ½ an onion, peeled and roughly chopped
  • 4 cloves garlic, peeled and roughly chopped
  • 2 sprigs fresh thyme (leaves only), or ½ tsp dried thyme
  • 2 Tbsp butter
  • 2 Tbsp extra virgin olive oil
  • Salt and pepper
  • 1 (2.5 - 3 lb) center cut beef tenderloin, trimmed of fat
  • Extra virgin olive oil
  • 12 thin slices prosciutto
  • 6 sprigs of fresh thyme (leaves only), or 1½ tsp dried thyme
  • 2 Tbsp Dijon mustard
  • Flour for rolling out puff pastry
  • 1 pound (454 g) puff pastry, thawed if using frozen
  • 1 large egg, lightly beaten
  1. FOR THE DUXELLES: Add mushrooms, chopped onion, garlic, and thyme to a food processor and pulse until finely chopped.
  2. In a large skillet, heat butter and olive oil over medium heat. Add mushroom mixture and saute for 8-10 minutes, until most of the liquid from the mushrooms has evaporated. Season with salt and pepper and set aside to cool.
  4. Tie the tenderloin in 4 places with kitchen twine so it holds its shape while cooking. Drizzle meat with olive oil, season with salt and pepper, and sear all over (including ends) in hot skillet lightly coated with olive oil. The meat should sizzle when it touches the pan, or your pan isn't hot enough - it should only need to sear for 2-3 minutes per side.
  5. Meanwhile, set out your prosciutto on a long sheet of plastic wrap (or two overlapping sheets if necessary, to make about a foot and a half in length). Shingle the prosciutto so it forms a rectangle big enough to encompass the entire piece of beef.
  6. Using a rubber spatula, cover prosciutto evenly with a thin layer of duxelles. Sprinkle with salt, pepper, and thyme.
  7. When beef is seared, remove pan from heat, cut twine off beef, and smear lightly all over with Dijon mustard.
  8. Roll the beef up in the prosciutto, using the plastic wrap to hold it tightly together. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Twist the ends of the plastic to seal it completely and keep the nice log shape. Set in the fridge for 30 minutes (or longer - ours went in for close to 2 hours) to ensure it maintains its shape when cooked.
  9. When ready to cook, preheat oven to 425 degrees.
  10. On a lightly floured surface, roll out puff pastry dough to about ¼" thickness. You may have to overlap two sheets and press them together. Whisk egg in small bowl for egg wash.
  11. Remove beef from refrigerator and remove plastic wrap. Set beef in center of puff pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends of pastry if necessary, then brush with egg wash and and fold over to completely seal in the beef.
  12. Place beef seam side down on a lightly greased foil-lined baking sheet. Brush the top and sides of the pastry lightly with the egg wash, then make a couple slits in the top with a small sharp knife to allow steam to escape.
  13. Bake for 40-45 minutes, until pastry is golden brown (and, if you have an instant-read meat thermometer, beef registers 125 degrees Fahrenheit).
  14. Remove from oven and let rest 10-15 minutes before slicing into thick wedges to serve. (If you want to serve it with gravy, this is a good time to make that :))
  15. Enjoy!

Adapted from The Food Network.


  1. says

    LOL. The second I saw the picture, all I could think was Gordon Ramsey. He loves beef wellington, man!
    This looks delicous, and I’d have to admit – ever since Ramsey came onto the scene and serves it every.season., I’ve been curious about it. I’d give it a shot, but I’ll take your advice – and do it for an adult dinner party!!

  2. Loretta says

    I love Beef Wellington!!!!!!! I’ve made it a couple of times, once for a Christmas dinner and just as a romantic meal for my husband. Well worth the effort but I agree to costly to do on a regular basis. ;>)
    Yours looks fantastic!!!!!!!!! and I like it a little more rare. ;>)

  3. Sharon says

    YUMMO!!!! This looks fantastic….. I am looking forward to eating a lovely meal with you…. although it need not be this extravagant…. I am just looking forward to the company… the wine… and the great times!!! :) This does looks like something very special though… I may have to make it for a lovely date night in with Mark!!!

  4. says

    Awesome job there! I’m with you on the shock–this will probably be the most expensive thing I ever make–but I’m glad you forked over the dough to participate this month! BRAVO! It’s wonderful when something we think is a huge challenge works out beautifully, and it did this time. :)


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: