Beef Wellington

Beef Wellington

Pretty much the only Beef Wellington recipe you’ll ever need.


  • 1 pound white button mushrooms
  • 1 tablespoons unsalted butter
  • 1/4 cup finely chopped onions or shallots
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoons dry sherry
  • 1/2 teaspoon dried thyme
  • 3 ounces pate de foie gras
  • 2 pounds center cut tenderloin of beef or chateaubriand (chilled in freezer for 20 minutes)
  • 1 pound puff pastry
  • Flour for rolling out pastry
  • 1 whole egg
  • 1 tablespoon water
  1. Place mushrooms in the bowl of a food processor and pulse until very finely chopped. Transfer the mushrooms to a clean cotton towel, gather up the edges and twist to squeeze out as much liquid as possible.
  2. Melt the butter in a 10 inch saute pan set over medium heat. Add the mushrooms, onions, salt and pepper and cook, stirring frequently, until the mushrooms appear dry and are beginning to brown, about 5 minutes. Add the sherry and thyme and cook, continuing to stir, until the liquid has evaporated. Remove from the heat and cool completely. Cover and chill in the refrigerator for at least an hour before using or store for up to a week.
  3. Place a rack in the center of the oven and heat to 400 degrees F.
  4. Combine the mushroom mixture and the foie gras in a small mixing bowl. Spread the mixture on all sides of the tenderloin, covering completely.
  5. Whisk the egg and water together in a small bowl and set aside.
  6. On a lightly floured surface roll out the pastry to 1/4-inch thickness and into an approximately 12 by 10-inch rectangle. Place the tenderloin in the center of the dough and gently pull up the sides to completely encase the meat. Fold the edges together, brush lightly with the egg wash and press to seal. Trim off any excess dough. Place the entire package, seam side down, on a parchment lined half sheet pan and brush all over with the egg wash. Cut 4 to 5 small holes on the top of the pastry for steam to escape. Bake for 25 to 30 minutes or until the crust is golden and the internal temperature of the meat reaches 125 to 130 degrees F for medium rare. Remove from the oven and rest, uncovered for 15 minutes before slicing and serving.


Add yours
  1. 3
    D Crozier

    Thank you for trying to recreate the original recipe with fois gras; instead of the Gordon Ramsey recipe most easily found on the internet!

  2. 4

    Mushroom/pate de foie gras alternative–a layer of bacon & spinach!
    Bacon flattened together into a sheet (useda rolling pin and a layer of plastic wrap above and below slightly overlapping strips of thin bacon), top with spinach that is wilted then chopped a bit (and rolling pin-ned again), mmmm delish!

  3. 6
    Dorothy Fraggetta

    I made this tonight and my boyfriend said it was the best thing he’s ever had. Thank you for helping me tackle a dish that intimidated me.

  4. 7
    Sue Koseck

    I made a Wellington for Christmas and it was delicious – however, the puff pastry didn’t adhere to the meat. When I cut it the pastry fell off. What should I have done differently? I’m thinking maybe I didn’t rest it enough before I cut it. What do you think?

    • 8
      Franz Jonnel Taruc Palentinos

      You may consider using Gordon Ramsay’s method of preparing wellingtons. He takes the entire wellington after assembly and wraps it tightly in clingfilm then rests the bundle in the fridge for at least an hour. This gives time for the puff pastry to rest before cooking.

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