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A Beef Wellington Recipe Fit for a King and Queen (and Princes & Princesses!)
The traditional Beef Wellington recipe is made with a beef tenderloin wrapped in a puff pastry and then baked. The dish, created in England in the 19th century, is believed to be named after the Duke of Wellington, and is said created by his chef.
There are many different recipes for Beef Wellington, (even a single-serve size Individual Beef Wellington recipe) but the traditional way is with beef tenderloin. However, you could use a ribeye roast or sirloin butt roast. You could even use a pork tenderloin if you prefer.
But for me, the best Wellington is with a beef tenderloin. This prime cut of meat is very tender and has a lot of flavor. When it is wrapped in pastry, it creates a delicious and impressive dish perfect for any special occasion.
It truly is a special dish. It’s not just the beef that makes it so, but the entire package. The beef is encased in a pastry shell, which is then baked. This creates a beautiful crust that seals in all of the flavors of the beef. The result is a juicy, tender piece of meat that is absolutely melt-in-your-mouth delicious.
Ten side dishes that are delicious with Beef Wellington:
- Asparagus Tips
- Buttered Green Beans
- Butternut Squash Bisque
- Classic French Onion Soup
- Potatoes Au Gratin
- Garlic Mashed Potatoes
- Fondant Potatoes – Cheese Stuffed Potatoes
- Stuffed Onion – Using a Sweet Vidalia Onion
- Stuffed Portobello Mushroom with Arugula Salad
Step by Step Guide - The Perfect Beef Wellington Recipe
Hello there friends, come and watch my Step by Step Video Guide below on how to make the Perfect Beef Wellington. It may be time-consuming. Although there is a lot of prep you can all do this! It is not as difficult as many expect. And it makes the perfect meal for those special occasions and holidays. Or make it for a dinner party and really blow your guests' minds!
So, let's get cooking!
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Recipe Ingredients
Prepare the Meat:
- 1 Filet trimmed about 2 pounds
- 2 tablespoons Clarified Butter or your favorite cooking oil
- 2 tablespoons Dijon Mustard
- Salt and Pepper
Make the Duxelle:
- 2 tablespoons Butter
- 10 ounces Portobello Mushrooms cut into very small pieces
- ¼ cup Shallots minced
- ¾ cup ham, no water added diced into very small dice
- 2 tablespoons Tarragon chopped
- Porcini Salt, if you have some if not regular salt will work as well and pepper to taste
- 1 Egg White
Make the Crepe Batter (make about 2 cups and 6 Crepes):
- 2 large Eggs
- 1 cup Whole Milk
- 1 cup All-Purpose Flour
- 2 tablespoons Butter melted
- Salt and Pepper to taste
Wrap the Filet and Prepare it for the Oven:
- 2 to 3 Crepes depending on their size and the size of your Filet
- 8 to 10 VERY THIN Slices of Prosciutto
- 2 cups of cooled Mushroom Duxelle
- 3 Egg Yolks - mixed with 2 tablespoons Milk for the egg wash
Recipe Instructions
Prepare the Meat:
Salt and pepper your filet and Sauté itBRIEFLYin clarified butter in a 375ºF/190ºC to create a nice crust.
Brush with Dijon mustard generously and wrap with plastic wrap and refrigerate for at least 2 to 3 hours
Make the Duxelle:
In a large frying pan, add butter and when hot add shallots, sauté untilLIGHTgolden brown.Add the mushroom and cook slowly until ALL the water has evaporated.This could easily take 10/12 minutes.Add the ham and the tarragon.Transfer to a glass bowl and add on add egg white.And let it cool in a cookie sheet to allow the moisture to escape easier.
Make the Crepe Batter (make about 2 cups and 6 Crepes):
Make the crepe batter and if you have time let is rest in the fridge for 24 hours.This will produce a more relax crepe not as elastic and rubbery as it can be if you use the batter right away.
In a glass bowl just mix all the ingredients until nice a smooth, if you have a blender do not hesitate to use it!
Cook the Crepes:
Use the largest NON-STICK frying pan you have heat some butter ,when hot at about 300ºF pour 3 to 4 ounces of the batter (depending on the size of your pan) and cook the crepe like the Chef did in the video.
Wrap the Filet and Prepare it for the Oven:
Preheat Oven to 400ºF/ 205ºC:
First put one or two crepes on your kitchen counter and carefully measure with your filet to make sure you’ll have enough “real estate” to cover the filet.Like the chef did in the video.
Top the crepes carefully with the prosciutto.
Top the prosciutto with the duxelle to cover the entire surface.
Wrap the filet with plastic wrap the let it rest in the fridge for a few minutes while you take out your dough from the fridge.
Wrap with the pastry like the Chef did in the video.
BAKE AT 400ºF / 205ºC UNTIL THE DOUGH IS GOLDEN BROWN
You can find the items below used in making this dish at our online store!
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Chef Jean-Pierre
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Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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