Beef Wellington is the ultimate centerpiece for any special occasion. Tender beef tenderloin is wrapped in flaky, golden puff pastry and baked to perfection, offering a stunning contrast of textures and flavors. Surprisingly easy to prepare, Beef Wellington makes an elegant impression with only a handful of ingredients. Whether you serve it for Christmas, New Year’s Eve, or a dinner party, it’s guaranteed to wow your guests.
Why You’ll Love This Recipe
Elegant yet approachable
Golden pastry paired with juicy beef
Perfect for holidays and celebrations
Only 6 simple ingredients
Feeds both small groups and larger gatherings
Recipe Origins
Beef Wellington is said to be named after Arthur Wellesley, the 1st Duke of Wellington. It gained popularity in England for its luxurious appearance and rich taste. Traditionally filled with mushroom duxelles and pâté, this streamlined version keeps the focus on the beef and pastry, making it more accessible without losing its festive charm.
Ingredients
1.5 kg beef tenderloin
2 puff pastry sheets
1 egg
4 tablespoons neutral oil (such as grapeseed oil)
Salt
Pepper
Instructions
1- Season beef tenderloin generously with salt and pepper
2- Heat oil in a Dutch oven over high heat
3- Sear the beef on all sides until well-browned
4- Roll out one puff pastry sheet on parchment paper
5- Place the seared beef in the center
6- Beat the egg lightly in a small bowl
7- Brush pastry edges with egg wash
8- Cover beef with the second pastry sheet
9- Seal edges tightly by pressing with your fingers
10- Brush the top with remaining egg wash
11- Bake at 430°F (220°C) for 30 minutes (rare) or 45 minutes (medium)
12- Let rest for 20 minutes before slicing
Nutrition Information
Calories: 690
Fat: 45g
Carbohydrates: 25g
Protein: 50g
Sodium: 520 mg
Quick Facts
Preparation Time: 10 min
Cooking Time: 45 min
Servings: 6
Difficulty: ⭐⭐
Storage and Reheating Tips
Wrap leftovers in aluminum foil and store in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15 minutes to maintain pastry crispness. Avoid microwaving. Individual slices can be frozen and reheated directly in the oven.
Serving Suggestions
Serve with roasted baby potatoes or creamy gratin dauphinois
Pair with garlic mashed potatoes or glazed carrots
A side of sautéed green beans adds freshness
Enjoy with red wine or sparkling cider for festive occasions
Common Mistakes
Overcooking the beef: Use a meat thermometer for precision
Not sealing the pastry well: Can cause juices to leak
Skipping the rest time: Leads to soggy pastry from excess juices
Using thin pastry: May tear or burn during baking
Recipe Variations
Mushroom Duxelles: Add a layer of finely chopped mushrooms and herbs
Prosciutto Wrap: Wrap beef in prosciutto before adding pastry
Herb Butter: Spread garlic herb butter over the seared beef
Mini Wellingtons: Make individual portions for easier serving
Frequently Asked Questions
Can I prepare this ahead of time?
Yes, you can fully assemble the Wellington and refrigerate it unbaked for up to 24 hours.
What internal temperature should I aim for?
120°F for rare, 130°F for medium-rare, and 140°F for medium. Always use a thermometer for accuracy.
Do I really need two sheets of pastry?
Yes, one for the base and one for the top ensures full coverage and a consistent bake.
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