Beef Wellington

  • Total: 70 mins
  • Prep: 40 mins
  • Cook: 30 mins
  • Yield: Serves 8

Beef Wellington is a spectacular entrée to serve for a holiday meal. It has a reputation for being difficult, but this recipe, adapted from one by Gordon Ramsay, is easy to prepare and will absolutely impress your lucky guests.


  • 1 beef tenderloin (2 to 2 1/4 pounds)
  • salt to taste
  • black pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons English mustard (Coleman's)
  • 1 tablespoon butter
  • 1 shallot (finely minced)
  • 1 tablespoon butter
  • 10 ounces mushrooms (any type, finely chopped)
  • 1 clove garlic (finely minced)
  • 1/3 cup white wine (dry)
  • 2 tablespoons English mustard (Coleman's)
  • 12 slices prosciutto
  • 1 sheet puff pastry (thawed if frozen)
  • 2 egg yolks (beaten)
  • salt to taste (kosher)

Steps to Make It

  1. Pat the beef tenderloin dry and season with salt and pepper. Heat a large skillet over medium-high heat, then coat the bottom of the pan with olive oil. Lay the tenderloin in the skillet, and sear all sides. (You just want this to be browned not cooked.) The beef sears quicker, if you push it up against the side of the skillet. Also sear each end.

  2. Transfer the tenderloin to a plate, and lightly brush all sides with the English mustard. Let the beef rest.

  3. Melt the butter in the skillet, then add the shallot. Sauté until lightly browned, about 5 minutes. Add the finely chopped mushrooms and garlic, and cook, turning frequently, until the liquid from the mushrooms has evaporated. Add the white wine, and continue to cook until the mushrooms are completely dry. Transfer the mushrooms to a plate to cool.

  4. Lay out a large piece of plastic wrap on a work surface. Place the prosciutto end-to-end, overlapping one end over another. Lay two more overlapping pieces of prosciutto next to the first two, also slightly overlapping. Repeat, using all of the prosciutto. Season with freshly ground pepper (no salt).

  5. Spread the mushrooms on top of the prosciutto, using the back of a spoon to spread evenly. Leave a 1/2-inch border. Lay the beef on top, slightly off center, closest to you. Carefully lift the plastic wrap and roll the prosciutto over the beef. Use the plastic wrap as a guide in rolling the prosciutto tightly so it encases the beef.

  6. Use your hands to shape the beef into a cylinder. Grab the two overhanging ends of plastic wrap, and twist them tightly. Pick up the beef and keep twisting the ends, while pushing the beef together as a compact cylinder. Refrigerate for 15 minutes.

  7. Pre-heat the oven to 400°F. Lay out another sheet of plastic wrap on the work surface, then place the sheet of puff pastry on the plastic. Unwrap the chilled beef, and lay it on the puff pastry, slightly off center, closest to you. Very carefully, roll the puff pastry over the beef until the two edges meet. Trim off excess pastry, then twist the two ends together to ensure the beef is completely sealed.

  8. Wrap the plastic wrap over the wellington and twist the ends tightly, again pushing the wellington together into a tight cylinder. The tighter you shape the wellington, the more evenly it will cook. Refrigerate 5 more minutes.

  9. Unwrap the wellington and brush it with the egg yolk. If desired, use the back of a paring knife to score the puff pastry once down the center, then with short, curved strokes along each side, starting downwards from the center line. Sprinkle Kosher salt over the wellington. Put the wellington on a baking sheet, and bake 30 minutes.

  10. Take the wellington out of the oven and rest at least 10 minutes. Use a serrated knife, and cut 1-inch-thick slices. Serve.