Easy Classic Beef Wellington

Written by
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Elaine Lemm
Updated 12/20/20
Classic Beef Wellington Recipe

The Spruce 
Prep: 30 mins
Cook: 45 mins
Rest and Cool : 30 mins
Total: 105 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
842 Calories
58g Fat
39g Carbs
40g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6
Amount per serving
Calories 842
% Daily Value*
Total Fat 58g 74%
Saturated Fat 16g 80%
Cholesterol 193mg 64%
Sodium 383mg 17%
Total Carbohydrate 39g 14%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 40g
Vitamin C 4mg 20%
Calcium 59mg 5%
Iron 5mg 29%
Potassium 603mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A classic of British cuisine, beef Wellington takes its name after the Duke of Wellington and has graced British tables ever since. The recipe is based on a classic French boeuf en croûte (beef wrapped in pastry) whence come many recipes of meats cooked "in crusts". Although you could make the puff pastry from scratch, using ready-to-bake pastry is not only a great shortcut but a tasty one. Simply look for an all-butter pastry—that will flake and taste better for sure.

There is no classic Wellington without pâté. In our recipe, famous, earthy duxelle and pate make a mixture to encase the juicy tenderloin. The umami quality of these ingredients brings together the juicy beef flavors with the buttery crust. A drizzle of Madeira sauce can enhance the meat flavors and a side of roasted vegetables and creamy mashed potatoes will make an unforgettable meal.

This elegant dish is delicious, and its beautiful look makes it a great celebratory meal. Although its aspect makes it seem a difficult dish to execute, there is no need to save this classic dish for special occasions only as our easy recipe can help you achieve the perfect golden crust and pink center with just a little attention to detail: make the mushroom pâté mixture, spread it on the puff pastry, place the beef in the center, close, and bake. Easy and delicious.

Before you start, be sure your frozen puff pastry has been thawed overnight in the refrigerator. This classic beef Wellington recipe comes courtesy of Angela Boggiano from her book, Pie.

1:33

Click Play to See This Classic Beef Wellington Recipe Come Together

Ingredients

  • 1 ounce unsalted butter

  • 1 medium yellow onion (finely chopped)

  • 5 ounces chestnut mushrooms (finely chopped)

  • 2 cloves garlic (minced)

  • 3 tablespoons flat-leaf parsley (finely chopped)

  • Salt to taste

  • Freshly ground black pepper to taste

  • 3 1/2 ounces liver pâté

  • 1 pound frozen puff pastry (thawed overnight in the refrigerator)

  • 1 tablespoon flour

  • 1 1/2 pounds beef fillet (tenderloin)

  • 1 large egg (lightly beaten)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for beef wellington
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  2. Heat the oven to 400 F. Melt the butter in a large frying pan over medium heat. Add the onion and cook until softened, about 5 minutes, stirring frequently.

    Melt the butter with onions
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  3. Add the mushrooms and cook until the mushrooms soften and release their moisture, and there is no liquid in the pan, or about 5 minutes more. Stir occasionally.

    Add mushrooms
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  4. Add the garlic and parsley and season with salt and pepper to taste. Set aside to cool to room temperature.

    Stir in garlic and parsley
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  5. Add the pâté to the cooled mushroom mixture and mix well. Reserve.

    Beat mixture together
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  6. Roll out the puff pastry on a lightly floured surface to a sheet large enough to enclose the beef. Trim the edges and reserve the scraps for decoration.

    Roll out puff pastry
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  7. Spread the pâté mixture over the pastry, leaving a 1-inch border at the edges. Place the beef in the center of the mixture.

    Spread the pate mixture in the middle
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  8. Brush the exposed edges of the pastry with the beaten egg. 

    Brush with butter
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  9. Fold the pastry over the meat to enclose it in a neat parcel and seal the edges well.

    Fold pastry over meat
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  10. Place the meat parcel on a rimmed baking sheet, seam-side down.

    Place on a baking sheet
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  11. Cut decorative leaves from the trimmed pastry. Decorate with the pastry leaves, brush the parcel with the beaten egg, and chill for 10 minutes.

    Decorative leaves
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  12. Transfer to the oven and bake until the pastry is puffed and golden and a meat thermometer inserted into the center registers 125 to 135 F for medium-rare or 150 F for medium, about 40 to 45 minutes.

    Bake until golden
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  13. Transfer to a serving board and let rest for 10 minutes.

    Put on cutting board
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  14. Cut into thick slices.

    Slice into sections
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  15. Enjoy!

Why Do I Need to Let the Wellington Rest After Baking?

Allowing the meat to rest after it's been cooked gives the muscle fibers time to relax and redistribute the juices so that your beef Wellington remains juicy, tender, and flavorful when you cut it.