Beef Wellington
“British-French classic of beef tenderloin wrapped in mushroom duxelles and puff pastry, roasted to perfection.”
Mushroom
Pate
Pastry
Egg
Mustard
ThymeWhere it comes from
Beef Wellington, a sumptuous dish that marries British and French culinary traditions, has its roots in the early 19th century, named after the Duke of Wellington. The dish's luxurious components—a tenderloin coated with mushroom duxelles and wrapped in flaky puff pastry—make it a favorite for festive occasions. Interestingly, it is said that the Duke's victory at the Battle of Waterloo inspired its creation.
The dish that made Gordon Ramsay famous and home cooks nervous. The duxelles is where the real work happens.
On the Palate
How it's made
5 steps · Show ↓60 min active · 30 min waiting
How it's made
5 steps · Show ↓- 110 min
Season the beef tenderloin with salt and pepper, then sear it in a hot pan with butter until browned on all sides. The beef should sizzle as it hits the pan, forming a crust that locks in the juices.
Watch outDon't overcrowd the pan; sear in batches if necessary to avoid steaming the meat.
- 25 min
Remove the beef and brush it with mustard while still warm, allowing the mustard to seep into the crust. Let it cool completely on a wire rack.
- 315 min
Prepare the duxelles by finely chopping mushrooms, shallots, and thyme. Sauté in butter until the mixture is dry and intensely aromatic, with no moisture left in the pan.
- 410 min
Roll out the pastry and spread a thin layer of pâté over it. Place the cooled beef on top, then cover with the duxelles. Wrap the pastry tightly around the beef, sealing the edges.
- 520 min
Brush the pastry with beaten egg for a golden finish. Bake in a preheated oven until the pastry is crisp and golden, and the beef is cooked to your liking.
