Beef Wellington Recipe

November 29, 2021
Beef Wellington is known to be a challenge for beginning cooks. How about challenging yourself to prepare this recipe to perfection?


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Taking a Beef Wellington from the oven with the crispy golden puff pastry, slicing it and seeing the rosy, juicy interior is one of the greatest pleasures of an amateur cook – and even a professional chef. The recipe is one of the most intimidating and one of the greatest challenges in the kitchen – not least, it is always the star of the challenges of culinary realities, as it has all the requirements to hinder the cook.

About Beef Wellington

In this 1960s classic, a piece of noble filet mignon is topped with mushroom cream and wrapped in layers of raw ham and buttery puff pastry before being baked. On the outside, the dough has to be crispy and golden, with no signs of juice from the meat, which in turn must be juicy and undercooked. And it’s hard to equalize all these points: you have to cook two things at the same time, the steak and the pasta, both to perfection – it’s not an easy task, but it can be done. This reporter is living proof of that.


  • 1 kilogram filet mignon
  • 1 unit of puff pastry
  • 400 grams of fresh mushrooms
  • 100 grams of foie gras (goose liver pâté)
  • 1 red onion
  • 4 tablespoons of butter
  • 1 unit egg yolk
  • black pepper
  • salt


  1. To prepare the beef Wellington begin by searing the meat in the pan, with half the butter, over medium heat.
  2. Searing means to crisp the meat lightly, until browned on all sides, and is an important step to maintain the juiciness inside.
  3. Season with salt and pepper and put aside in the refrigerator.
  4. In another pan over medium heat, with the remaining butter, saute the onion and the finely chopped mushrooms for about 5 minutes.
  5. Remove, let it warm up and mix in the foie gras.
  6. Ideally, you should obtain a somewhat dry paste.
  7. Spread the previous mixture on film paper, place the filet mignon and roll it up like a little bundle.
  8. Put it aside in the refrigerator for about 10 minutes to firm it up.
  9. Open the puff pastry, brush the inside with a little of the beaten yolk and roll up the meat.
  10. Press the sides tightly together and cut off the excess.
  11. Brush the outside of the dough with the yolk and use the leftover dough to decorate, also brushing it with the yolk.
  12. Bake the beef Wellington in a preheated oven at 180ºC for 40 minutes.
  13. Serve cut into thick slices (the inside should be pink) and accompanied by the gravy sauce.
  14. Enjoy your meal!


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The Reciperie was created in May 2021 to meet a demand for recipes that are easy to prepare, with few ingredients and low cost, in addition to, of course, the need for a super blog with the best tips to improve your performance in kitchen.


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