Beef Wellington

I made beef Wellington for my husband and myself for our 32nd anniversary in January. The idea to make this for our dinner came from watching Masterchef Junior on TV.

There was an episode where the kids were challenged to make beef Wellington, a Gordon Ramsay signature dish. But judge Ramsay didn’t show them how to make it. He simply cut through a perfectly cooked beef Wellington and told them how to make it. My brain would have shut down part way through his instructions, especially without any visuals. But these kids proceeded to tag team their way through their own beef Wellingtons, plus two sides. And most all of their beef Wellingtons came out perfectly.

So my husband turns to me at some point and says, “Those look so good. Why haven’t you ever made them?” And I really had no answer. It made me think, and I think that I thought that all beef Wellington contained liver paté, which my husband refuses to eat. But I learned that night that duxelles – finely diced, sautéed mushrooms – can be substituted for the paté. So I figured it was about time to make Wellingtons. And it was well worth the effort!

This recipe for beef Wellingtons is the Gordon Ramsay way. And if you didn’t catch Masterchef Junior the first time around, watch it next time it’s on. The kids are lovely, and act so much kinder than their adult counterparts on the adult version of Masterchef.

Beef Wellington is quite extravagant, but it’s just the sum of many parts, each of which is not difficult at all to prepare. I’ll discuss all of these parts next.

Beef Wellington


I’ve posted on making crêpes before so I won’t bother with a tutorial. You only need a total of four for these two beef Wellingtons. Crêpes are used to absorb any beef juices that leak out of the filets, which prevents the puff pastry from getting soggy!



Duxelles is a name for finely-diced sautéed mushrooms. The ones I made for the beef Wellington aren’t super finely diced; I wanted a little more texture. I made duxelles in a post called Crêpes Fourées. For those crêpes, I used a combination of fresh and dried mushrooms. For the Wellingtons, I used only fresh mushrooms. Either will work.
The duxelles recipe I used for the beef wellington:
1 stick of unsalted butter
3 finely diced shallots
1 pound finely-chopped fresh mushrooms
Salt, pepper
Chopped parsley

Sauté the mushrooms and shallots in the butter for at least 5 minutes, over medium heat. Season, then stir in the chopped parsley. Place in a colander over a bowl.

I used no liquid in the mushroom recipe whatsoever, although you can tip in a little marsala or madeira if you wish. Just make sure to drain the mushrooms in a colander before beginning the beef wellington. And whatever you do, always save the mushroom liquor to use in any kind of sauce or reduction. Check out this post if you’ve never prepped mushrooms before.


Prosciutto: I used 2 thin slices of Prosciutto in each of the two beef wellingtons.

Puff Pastry: I used purchased puff pastry that I thawed overnight in the refrigerator. There are two pieces in the box of puff pastry and I used both for the beef Wellingtons; there was plenty of pastry, but I couldn’t have wrapped any more filets.

Miscellaneous Ingredients: Dijon mustard and 1 egg.

Putting together the beef Wellington:

I’m using two – 8 ounce filets, weighed using a scale. It’s important that they’re the same size, for cooking purposes. Season the filets with a little salt and a generous amount of crushed black pepper.


Pour some olive oil, about 3 tablespoons, in a skillet over high heat. Sear both filets on both sides. You’re just searing the meat to get some caramelization. You’ll be using the same skillet to make the wine reduction later. Don’t wash your skillet!


Remove the filets from the skillet and place them on a plate. Place a teaspoon or so of Dijon mustard on each filet sing a pastry brush. Mr. Ramsay, of course, recommends English mustard, but I don’t own any. A tidbit of info from Mr. Ramsay – it’s essential to brush the mustard on the filets after having just been seared. Supposedly mustard won’t get absorbed by the meat once it’s cooled off.


The next thing to do is roll out the chilled pastry dough.


Roll it into a kind of circle, using a little bit of flour as necessary. Place a crêpe in the middle of the dough, top with a layer of duxelles, then top with the prosciutto.


On top of the prosciutto place the mustard-brushed filet, mustard side down.


I cut a little circle out of the remaining two crêpes and placed those on top of the filets. These will eventually be at the bottom of the beef Wellingtons.


Have one egg beaten well in a little bowl, and a pastry brush. The wrapping process is a little challenging, and it’s definitely harder than rolling the pastry around a whole tenderloin, with an easy one-seam fix. If you’ve ever wrapped a brie in puff pastry, this is similar.

It was also challenging for me to take pictures during the process. I already mucked up my camera with this one shot.


Eventually, I got them both wrapped and sealed. Then I wrapped and stored them in the refrigerator.


Bring the beef Wellingtons out of the refrigerator for at least an hour before you plan on putting them in the oven.

Preheat the oven to 425 degrees. Brush the Wellingtons with the remaining egg mixture.

For the first time ever, I used a temperature probe that came with my oven. Right when I put them in, I pushed the probe in to the middle of one filet and it worked beautifully!


The 2 Wellingtons took only 20 minutes to cook; I removed them from the oven when their internal temperature reached 125 degrees; this is for rare beef.

I removed the beef Wellingtons from the oven and put them on a plate. They rested for 15 minutes, during which time I got my vegetables together and heated the red wine reduction.

I placed some of the reduction on two plates, and topped them with the beef Wellingtons.


Then I added peas à la Française as our simple but delicious vegetable side.

I must say, beef Wellington is a fabulously extravagant meal. You can taste all of the parts – the beef, the mushrooms, the prosciutto, and a hint of Dijon mustard.


My pastry wrapping could have been better. It should have been a tighter fit. But fortunately that didn’t affect the flavors!

Note: this recipe is for 2 individual Wellingtons. Many recipes utilize whole tenderloins, from which slices are cut. The process is the same but the timing will be different, so use a thermometer!

By Published On: February 10th, 201452 Comments on Beef Wellington

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. thesinglegourmetandtraveller February 10, 2014 at 8:05 AM - Reply

    Looks fabulous. Lucky husband!

  2. talkavino February 10, 2014 at 8:05 AM - Reply

    That looks spectacular! Happy Anniversary! And by the way, what wine did you have with it? You knew I will ask that … ; )

    • chef mimi February 10, 2014 at 8:11 AM - Reply

      Hahaha! It was a Hidden Ridge Cabernet – 50% slope. One of my favorites. Out of Sonoma, California.

      • talkavino February 10, 2014 at 8:41 AM


  3. Linda Duffin February 10, 2014 at 8:06 AM - Reply

    Those look so good. I like the idea of making individual Wellingtons. I’ve never watched Junior Masterchef but maybe it’s time to set the video.

    • chef mimi February 10, 2014 at 8:12 AM - Reply

      The kids ranged from 8 to 12. They were talented and adorable. Do try to catch it if it’s on again!

  4. sallybr February 10, 2014 at 8:28 AM - Reply

    Wellington is a favorite in our home, and the first dish Phil and I made together from scratch on a special Valentine’s Day, years and years ago (ok, not 32, but still… ;-)

    I now tend to use phyllo instead of puff pastry because it is a lot lighter, but the whole thing of wrapping a gorgeous piece of meat in pastry, and topping it with rich duxelles sauce, is perfection!

    • chef mimi February 10, 2014 at 8:43 AM - Reply

      It really is. I was kicking myself for not having made this before. And as much as I love pate, I can’t imagine it tasting any better than with the duxelles! By the way, I’ve been asked to make it for Valentine’s day!

      • sallybr February 12, 2014 at 10:52 AM

        Wow, that would be a wonderful meal for V-day! We won’t be cooking this year, it is too hard on a Friday in which I have a big experiment planned.. (sigh) OH, well – we’ll go out instead, and I shall dress to the T ;-)

      • chef mimi February 12, 2014 at 3:55 PM

        Well, that sounds nice, too. Especially if you have a nice place to go out to!

  5. expatchef February 10, 2014 at 10:48 AM - Reply

    One of my favorites! This looks absolutely delicious!

  6. apuginthekitchen February 10, 2014 at 12:30 PM - Reply

    Ramsay would be proud of your Beef Wellington, it looks amazing. Perfectly cooked. It reminds me a little of the Beef Wellington the Two Fat Ladies made on their show, I’ll never forget that episode it looked so delicious and your Wellington makes me think of that. I have never attempted it, fear of failure maybe or maybe I have watched one to many episodes of Gordon Ramsay yelling at the chefs about their Wellington. Well done and Happy Anniversary.

    • chef mimi February 10, 2014 at 12:52 PM - Reply

      hahaha! Well, thank you! I love gordon ramsay. He just wants people to do things right! It always makes me mad when these “chefs” can’t get their risottos cooked properly!

  7. chefjulianna February 10, 2014 at 12:51 PM - Reply

    Wow! Over-the-top beautiful! I have never been brave enough to attempt a dish like this, but looking at you breaking it down like you have, I might just attempt it! Gorgeous!

  8. Shanna Koenigsdorf Ward February 10, 2014 at 1:43 PM - Reply

    Happy belated anniversary! It looks scrumptious, especially with the hint of dijon – and your filets look amazing and pastry perfectly browned (and wrapped tightly! ;-)).

    • chef mimi February 10, 2014 at 1:56 PM - Reply

      My husband wants me to make wellingtons again for Valentine’s day. I’m going to do it with a chunk of tenderloin. I’m pretty sure the dough will wrap much tighter, so I want to see what kind of difference it will make. Taste wise? They were fabulous!

      • Shanna Koenigsdorf Ward February 11, 2014 at 1:38 PM

        It is going to be a very Happy Valentine’s day at Chez Mimi, then! :-)

      • chef mimi February 11, 2014 at 1:58 PM


  9. emmabarrett1508 February 10, 2014 at 3:03 PM - Reply

    Happy 32 years wedding anniversary. This makes my mouth water just looking at it. I will have to treat my husband to this soon. Emma xx

    • chef mimi February 11, 2014 at 6:56 AM - Reply

      Thank you! They are definitely worth the effort!

  10. ladyredspecs February 10, 2014 at 4:08 PM - Reply

    In the eighties when we worked our fingers to the bone to throw a dinner party, beef Wellington was my main course of choice because I could prepare ahead and bake it off when needed. A whole fillet sliced at the table always created excitement! Your’s looks very tempting, it might be time Lord Wellington was resurrected!

    • chef mimi February 11, 2014 at 6:55 AM - Reply

      hahaha! I’m making it again on Friday (Valentine’s day) and will do a chunk of beef tenderloin instead. I think it will be easier. But I don’t know why I never made one before!!!

  11. stephala February 10, 2014 at 4:15 PM - Reply

    I LOVED watching masterchef junior! I know exactly what episode you’re referring to. Great job – the wellington looks amazing!

    • chef mimi February 11, 2014 at 6:55 AM - Reply

      Weren’t those kids just adorable! Such kind hearts.

  12. thepaddingtonfoodie February 10, 2014 at 4:19 PM - Reply

    Wow 32 years! We only just celebrated 18 years last week. That Beef Wellington looks truly delicious.what a wonderful treat. Happy Anniversary!

  13. Get Forked February 10, 2014 at 5:17 PM - Reply

    Looks delish! My husband and I were in Vegas for NYE and we ate at Gordon Ramsey’s Steak, We tried so many things on the menu including the wellington, I have to say the wellington was probably one of the things I liked the least, but even in saying that, it was incredible! I want to make one myself now :)

    • chef mimi February 11, 2014 at 6:54 AM - Reply

      Interesting! That must have been some dinner!

  14. anotherfoodieblogger February 10, 2014 at 6:40 PM - Reply

    Happy Anniversary! This looks astounding!

  15. Serena February 10, 2014 at 7:00 PM - Reply

    Looks absolutely divine! :)

  16. lapetitecasserole February 10, 2014 at 8:01 PM - Reply

    Your dish is absolutely outstanding!

  17. jonabouchard February 10, 2014 at 9:24 PM - Reply

    That Master Chef Junior episode truly was inspiring… Seems like you’ve put together quite the feast!

    • chef mimi February 11, 2014 at 6:53 AM - Reply

      I’m glad you saw it! Such adorable kids.

  18. annauk1 February 11, 2014 at 3:42 PM - Reply

    Wow, I’m so impressed! I must admit I love pate, so can I have mine with that please? It looks fabulous.

  19. That other cook... February 12, 2014 at 2:32 PM - Reply

    this looks beautiful Mimi. It’s been on my list of things to try for a long time, but have never gathered the courage required :) I watched the whole masterchef kid’s edition. It was incredible what those little kids could do and their understanding of food but nothing but humbling.

  20. sallybr February 12, 2014 at 8:17 PM - Reply

    Sorry, just learned a lesson in English… I should have written “dressed to the teeth”

    My beloved husband was quite amused when I told him my intentions of dressing to the T, and politely corrected me. I tried to edit my comment, but that did not work, so here I am.

    sorry for butchering the beautiful English language, one more time… (sigh)

    • chef mimi February 13, 2014 at 8:44 AM - Reply

      No apology necessary. I’m full American and I thought it was dressed to the nines, or dressed to the t as well. or maybe i was hoping it was dressed to the tee, since a tee shirt is my favorite piece of clothing! I blame my mother, because as a French woman in the US, although she’s lived here since 1952, she butchered every single American saying.

  21. ChgoJohn February 14, 2014 at 12:23 AM - Reply

    Outstanding, both dish and anniversary. Congratulations to the newlyweds! I really did enjoy watching MasterChef Junior. What a bunch of talented kids! I remember this episode and I walked away thinking that I should try this version of Wellington. I’ve only made it using a larger tenderloin and slicing it table side. Yours was executed perfectly, Mimi. That beef looks incredible!

    • chef mimi February 14, 2014 at 8:34 AM - Reply

      Thank you so much John! Thermometers are wonderful things, aren’t they?!!

  22. Fae's Twist & Tango February 16, 2014 at 10:18 PM - Reply

    Belated Happy Wedding Anniversary! I watched MasterChef Junior on TV and do remember the episode. Well, yours is the best beef wellington I have seen. Fabulous!

    • chef mimi February 17, 2014 at 6:40 AM - Reply

      Thank you Fae! I just made it again, but used a tenderloin, and the pastry wrapping was much easier and prettier. But the individual presentations are so nice!

  23. thewindykitchen February 25, 2014 at 1:19 PM - Reply

    very impressive! my husband asks about them every now and then when we watch Ramsay’s shows, but I haven’t attempted making them yet. I’ll have to take on the challenge at some point. you make it look so simple! congrats on your anniversary!

    • chef mimi February 25, 2014 at 4:12 PM - Reply

      It really is simple, just time consuming!!!

  24. marymtf December 20, 2017 at 1:43 PM - Reply

    I’ll never take the challenge, Mimi. How about an invite?

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