The first time I made Beef Wellington at home, I was a bit nervous about the puff pastry and choosing the meat, but with a little attention, the recipe can actually be made without any issues in any regular kitchen. I quickly discovered that it only needs some clear steps, patience for the cooling stages, and well-chosen ingredients. For the side dish, the potato purée with fennel makes all the difference in the end.
Quick Info
Total time: approximately 1 hour and 30 minutes
Preparation time: 30 minutes
Cooking/baking time: 40-45 minutes
Servings: 4
Difficulty: medium
Recipe type: main, suitable for special occasions or weekend lunch
Ingredients
Beef Wellington
- 1 package puff pastry
- 500 g beef tenderloin or veal, as tender as possible
- 500 g mushrooms
- 5-6 slices of prosciutto crudo
- 2 onions
- 4 garlic cloves
- 50 ml white wine
- 1 tablespoon sweet mustard
- olive oil
- 2 cubes of butter
- fresh thyme
- 1 egg
- sea salt
- pepper
Side - potato purée with fennel
- 2 large potatoes
- 1 fennel
- 2 cubes of butter
- 1-2 tablespoons cream
- sea salt
- pepper
Preparation method
1. The meat
Choose a piece of beef tenderloin or veal that is as tender as possible. If you are unsure, you can ask for recommendations from the butcher. Pat the meat dry with kitchen paper. Heat a pan with a little olive oil and quickly brown the tenderloin on all sides, about 2-3 minutes on each side, just enough to get a crust. Remove it from the pan and let it cool completely, preferably on a rack to avoid sweating.
2. Duxelles (mushroom filling)
Finely chop the onion and garlic. Clean the mushrooms - do not wash them under running water, just wipe them and remove the skin from the surface. Remove the stems, especially if they are tough or bitter. Slice the mushrooms thinly. Heat a pan with a little olive oil and a small piece of butter, then add the onion and garlic to sauté over medium heat for about 10 minutes until they become soft and slightly golden. Add the sliced mushrooms, stirring frequently, and let them cook until all the liquid they release evaporates completely. Pour in the white wine, add thyme leaves, salt, and pepper to taste, and cook until the mixture is completely dry. Let it cool.
3. Assembly
Unroll the pastry sheet on a work surface, dusted with a little flour if necessary. Lay the slices of prosciutto in the center, slightly overlapping, forming a rectangle about the size of the piece of meat. On top, spread the mushroom, onion, and garlic mixture, leveling it into an even layer. Brush the completely cooled beef tenderloin with sweet mustard on all sides. Place the meat on top of the mushroom layer.
Lift the edges of the pastry and carefully wrap everything like a package. The pastry should completely cover the filling, sealing well at the ends and underneath. Turn the package over with the seam side down and transfer it to a baking sheet lined with parchment paper.
Beat the egg and brush it evenly over the pastry. If you like, you can make small slits for appearance, but it's not mandatory.
4. Baking
Preheat the oven to 220°C. Place the Beef Wellington on a baking tray lined with parchment paper. Bake in the oven for 15 minutes at 220°C, then reduce the temperature to 200°C and bake for another 25 minutes. If you prefer the meat medium-rare, you can bake it all at 200°C for 30-35 minutes. The crust should be well browned and firm to the touch. Remove the tray and let the dish rest for 10 minutes before slicing.
5. Side - potato and fennel purée
Peel the potatoes and cut them into cubes. Clean the fennel, remove the tough part and slice it. Boil the potatoes in salted water; after 5 minutes, add the fennel. The potatoes will cook in about 15 minutes, while the fennel takes about 10 minutes. Drain the vegetables, return them to the warm pot, add the butter, cream, and season with salt and pepper. Blend everything with a blender until it becomes a smooth purée, without any lumps.
Why I make this recipe often
I prepare it for special occasions or when I want a classic roast that looks spectacular both in taste and appearance. I find that you don’t need complicated techniques, just patience when wrapping and baking. The potato purée with fennel adds freshness and is easy to make.
Tips and variations
Tips
- Always let the meat and mushroom mixture cool completely before placing them on the pastry. Otherwise, you risk softening the puff pastry.
- Do not wash the mushrooms, just clean them of their skin, so they retain their texture and flavor.
- Always check at the end to ensure the pastry is sealed well, otherwise the filling will leak during baking.
- Let the Beef Wellington rest a bit after baking, so it’s easier to slice.
Substitutions
- Instead of beef tenderloin, you can use veal tenderloin if you prefer a more tender meat.
- If you can’t find prosciutto, any other dry-cured ham will work.
- The cream in the purée can be replaced with milk or yogurt if you want a lighter version.
Variations
- For a more intense flavor, you can add a little grated Parmesan cheese to the purée.
- If you don’t have fresh thyme, use dried thyme but in a smaller quantity.
- You can add a thin layer of sautéed spinach between the prosciutto and mushrooms for an extra pop of color.
Serving ideas
- Beef Wellington is served sliced, with potato and fennel purée on the side.
- It also goes well with a green salad or grilled vegetables.
- A glass of dry red wine is suitable alongside this roast.
Frequently asked questions
1. Can I use pork instead of beef?
The classic Beef Wellington uses beef or veal, but technically, it can be adapted with pork tenderloin. The final taste will be different, and the cooking time might be slightly shorter.
2. What should I do if the pastry tears when I wrap it?
If small cracks appear, you can patch them with a bit of extra pastry and water or beaten egg. It’s important that there are no large holes, otherwise the sauce will leak during baking.
3. How thick should the slices be when serving?
The slices should be about 2-3 cm thick to remain juicy and not fall apart. Use a sharp knife.
4. Can it be prepared in advance?
It can be assembled 1-2 hours ahead and kept in the fridge, but it’s best to bake it just before serving to have a crispy crust.
5. Can it be made with homemade pastry?
Yes, if you have experience with puff pastry, the homemade version works too. I usually use store-bought pastry for time-saving.
Nutritional values
Approximately, one serving of this recipe has about 650-750 kcal, with 40-45 g of protein, 30-35 g of fat, and 55-60 g of carbohydrates. Values may vary depending on the type of meat, the thickness of the pastry, and the amount of butter or cream used in the purée. It’s a hearty meal, more suitable for lunch or special occasions.
Storage and reheating
Fresh Beef Wellington is far superior in texture. If you have leftovers, keep them in the fridge, covered, for a maximum of 1 day. Reheating is done in the oven at 180°C for a few minutes, but the crust will not be as crispy, and the meat may dry out. The potato and fennel purée lasts in the fridge for 1-2 days and can be reheated in the microwave or on low heat, with a little milk or cream if needed.
Quick Info
Total time: approximately 1 hour and 30 minutes
Preparation time: 30 minutes
Cooking/baking time: 40-45 minutes
Servings: 4
Difficulty: medium
Recipe type: main, suitable for special occasions or weekend lunch
Ingredients
Beef Wellington
- 1 package puff pastry
- 500 g beef tenderloin or veal, as tender as possible
- 500 g mushrooms
- 5-6 slices of prosciutto crudo
- 2 onions
- 4 garlic cloves
- 50 ml white wine
- 1 tablespoon sweet mustard
- olive oil
- 2 cubes of butter
- fresh thyme
- 1 egg
- sea salt
- pepper
Side - potato purée with fennel
- 2 large potatoes
- 1 fennel
- 2 cubes of butter
- 1-2 tablespoons cream
- sea salt
- pepper
Preparation method
1. The meat
Choose a piece of beef tenderloin or veal that is as tender as possible. If you are unsure, you can ask for recommendations from the butcher. Pat the meat dry with kitchen paper. Heat a pan with a little olive oil and quickly brown the tenderloin on all sides, about 2-3 minutes on each side, just enough to get a crust. Remove it from the pan and let it cool completely, preferably on a rack to avoid sweating.
2. Duxelles (mushroom filling)
Finely chop the onion and garlic. Clean the mushrooms - do not wash them under running water, just wipe them and remove the skin from the surface. Remove the stems, especially if they are tough or bitter. Slice the mushrooms thinly. Heat a pan with a little olive oil and a small piece of butter, then add the onion and garlic to sauté over medium heat for about 10 minutes until they become soft and slightly golden. Add the sliced mushrooms, stirring frequently, and let them cook until all the liquid they release evaporates completely. Pour in the white wine, add thyme leaves, salt, and pepper to taste, and cook until the mixture is completely dry. Let it cool.
3. Assembly
Unroll the pastry sheet on a work surface, dusted with a little flour if necessary. Lay the slices of prosciutto in the center, slightly overlapping, forming a rectangle about the size of the piece of meat. On top, spread the mushroom, onion, and garlic mixture, leveling it into an even layer. Brush the completely cooled beef tenderloin with sweet mustard on all sides. Place the meat on top of the mushroom layer.
Lift the edges of the pastry and carefully wrap everything like a package. The pastry should completely cover the filling, sealing well at the ends and underneath. Turn the package over with the seam side down and transfer it to a baking sheet lined with parchment paper.
Beat the egg and brush it evenly over the pastry. If you like, you can make small slits for appearance, but it's not mandatory.
4. Baking
Preheat the oven to 220°C. Place the Beef Wellington on a baking tray lined with parchment paper. Bake in the oven for 15 minutes at 220°C, then reduce the temperature to 200°C and bake for another 25 minutes. If you prefer the meat medium-rare, you can bake it all at 200°C for 30-35 minutes. The crust should be well browned and firm to the touch. Remove the tray and let the dish rest for 10 minutes before slicing.
5. Side - potato and fennel purée
Peel the potatoes and cut them into cubes. Clean the fennel, remove the tough part and slice it. Boil the potatoes in salted water; after 5 minutes, add the fennel. The potatoes will cook in about 15 minutes, while the fennel takes about 10 minutes. Drain the vegetables, return them to the warm pot, add the butter, cream, and season with salt and pepper. Blend everything with a blender until it becomes a smooth purée, without any lumps.
Why I make this recipe often
I prepare it for special occasions or when I want a classic roast that looks spectacular both in taste and appearance. I find that you don’t need complicated techniques, just patience when wrapping and baking. The potato purée with fennel adds freshness and is easy to make.
Tips and variations
Tips
- Always let the meat and mushroom mixture cool completely before placing them on the pastry. Otherwise, you risk softening the puff pastry.
- Do not wash the mushrooms, just clean them of their skin, so they retain their texture and flavor.
- Always check at the end to ensure the pastry is sealed well, otherwise the filling will leak during baking.
- Let the Beef Wellington rest a bit after baking, so it’s easier to slice.
Substitutions
- Instead of beef tenderloin, you can use veal tenderloin if you prefer a more tender meat.
- If you can’t find prosciutto, any other dry-cured ham will work.
- The cream in the purée can be replaced with milk or yogurt if you want a lighter version.
Variations
- For a more intense flavor, you can add a little grated Parmesan cheese to the purée.
- If you don’t have fresh thyme, use dried thyme but in a smaller quantity.
- You can add a thin layer of sautéed spinach between the prosciutto and mushrooms for an extra pop of color.
Serving ideas
- Beef Wellington is served sliced, with potato and fennel purée on the side.
- It also goes well with a green salad or grilled vegetables.
- A glass of dry red wine is suitable alongside this roast.
Frequently asked questions
1. Can I use pork instead of beef?
The classic Beef Wellington uses beef or veal, but technically, it can be adapted with pork tenderloin. The final taste will be different, and the cooking time might be slightly shorter.
2. What should I do if the pastry tears when I wrap it?
If small cracks appear, you can patch them with a bit of extra pastry and water or beaten egg. It’s important that there are no large holes, otherwise the sauce will leak during baking.
3. How thick should the slices be when serving?
The slices should be about 2-3 cm thick to remain juicy and not fall apart. Use a sharp knife.
4. Can it be prepared in advance?
It can be assembled 1-2 hours ahead and kept in the fridge, but it’s best to bake it just before serving to have a crispy crust.
5. Can it be made with homemade pastry?
Yes, if you have experience with puff pastry, the homemade version works too. I usually use store-bought pastry for time-saving.
Nutritional values
Approximately, one serving of this recipe has about 650-750 kcal, with 40-45 g of protein, 30-35 g of fat, and 55-60 g of carbohydrates. Values may vary depending on the type of meat, the thickness of the pastry, and the amount of butter or cream used in the purée. It’s a hearty meal, more suitable for lunch or special occasions.
Storage and reheating
Fresh Beef Wellington is far superior in texture. If you have leftovers, keep them in the fridge, covered, for a maximum of 1 day. Reheating is done in the oven at 180°C for a few minutes, but the crust will not be as crispy, and the meat may dry out. The potato and fennel purée lasts in the fridge for 1-2 days and can be reheated in the microwave or on low heat, with a little milk or cream if needed.