Beef Wellington

This beef wellington recipe is the best! Beef tenderloin is coated with mustard, mushroom duxelles, ham, and then wrapped in a puff pastry and baked. Based on Gordon Ramsay’s beef wellington recipe, it does not disappoint.

Slice of Beef Wellington on a Plate with a Side Salad

Simply Recipes / Michelle Becker

A few months ago my father got an inkling to make Beef Wellington, beef tenderloin smothered with mushroom duxelles, wrapped in puff pastry, and baked. Who knows where he got the idea, maybe just curiosity.

Beef Wellington is one of those dishes that was a lot more popular 40 years ago than it is now. But once my dad decides he wants to make something, come hell or high water, it will be made.

It also helps that Chef Gordon Ramsay has a video online on how to make his version of Beef Wellington, using Parma ham wrapped around the tenderloin instead of the more traditional pâté de foie gras.

Beef Wellington Sliced in Half on a Cutting Board Next to a Bowl of Side Salad

Simply Recipes / Michelle Becker

So, we recently set out to make it, dad channeling Chef Ramsay, albeit without the yelling and swearing (though I'm guessing that if dad thought he could get away with acting like Chef Ramsay around the rest of us, he would).

It's actually a lot easier to make than it looks, assuming you are using ready-made puff pastry, and the result is fantastic. A great idea for a Father's Day dinner for the beef-loving dads out there.


Watch How to Make Beef Wellington

What is Beef Wellington?

Beef Wellington is a traditional English way of preparing beef tenderloin. Believed to have originated in the 1800s after the Duke of Wellington had a victory at Waterloo in 1815, it was a popular "fancy" dish in the mid-1900s.

The beef is covered in paté de foie gras or mushrooms duxelles (a mushroom puree that has its moisture cooked out) and some sort of ham — like Parma or proscuitto — cover the beef. It's then wrapped in puff pastry and cooked in the oven.

Make-Ahead Strategies for Beef Wellington

We don't recommend making Beef Wellington ahead of time and reheating it when it's time to serve because the puff pastry will get soggy, but you can make the mushrooms duxelles in advance so it's quicker going when it's time to cook.

Prepare the mushrooms duxelles up to 2 days ahead of time as directed in Step 4. Cool completely and then store in an airtight container in the refrigerator. Bring to room temperature before using.

Tips for Buying Beef Tenderloin

It might be tricky to find the right size beef tenderloin on the supermarket shelf. Beef tenderloins are often cut into steaks, which won't work for this recipe. When in doubt, as a butcher. They should be able to cut a thick, 1-pound tenderloin for you.

What to Serve With Beef Wellington

From the Editors Of Simply Recipes

Beef Wellington

Prep Time 20 mins
Cook Time 45 mins
Cool and Chill Time 40 mins
Total Time 105 mins
Servings 4 servings

Recipe adapted from this video for making Beef Wellington by Chef Gordon Ramsay.

You can use any mushrooms you like. We used half cremini and half shiitake. If using shiitake mushrooms, cut off the tough stems and discard or save them for stock.

This recipe uses a frozen puff pastry sheet. Plan ahead to thaw the sheet for 2 to 4 hours in the refrigerator, or on the counter for about 40, until it’s easily pliable but not too soft or squishy.


  • 1 pound thick beef tenderloin

  • Kosher salt and freshly ground black pepper

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons yellow mustard (like Coleman's Original English Mustard)

  • 1 pound mushrooms (see recipe note)

  • 4 thin slices ham (Parma ham if you can get it) or prosciutto

  • 1 (7 to 8 1/2-ounce sheet) puff pastry, thawed (see recipe note)

  • 2 large egg yolks, beaten

  • Flaky salt, for sprinkling on top


  1. Preheat the oven:

    Allow the oven to preheat to 400°F as you assemble the Wellington.

  2. Sear the beef:

    Season the beef generously with salt and pepper. Heat 2 tablespoons of oil in a large pan on high heat. Sear the beef in the pan on all sides until well browned, about 2 to 3 minutes per side. (Hint: do not move the beef until it has had a chance to brown.)

    Beef Tenderloin Filet Seared on a Skillet for Beef Wellington Recipe

    Simply Recipes / Michelle Becker

  3. Brush the beef with mustard:

    Remove the beef from the pan and let cool. Once cooled, brush the beef on all sides with mustard.

    Tenderloin Filet Brushed with Mustard for Beef Wellington

    Simply Recipes / Michelle Becker

  4. Prepare the mushrooms:

    Chop the mushrooms and put them into a food processor. Pulse until very finely chopped.

    Heat the sauté pan on medium-high heat. Transfer the mushroom mixture into the pan and cook, allowing the mushrooms to release their moisture, 10 to 15 minutes.

    When the moisture released by the mushrooms has all boiled away, remove the mushrooms from the pan and set aside to cool.

    Mushrooms Minced in a Food Processor

    Simply Recipes / Michelle Becker

    Minced Mushroom Cooked on a Skillet

    Simply Recipes / Michelle Becker

    Minced Mushroom Cooked Down to Make Mushroom Duxelles

    Simply Recipes / Michelle Becker

  5. Wrap the beef in mushroom paste and ham:

    Roll out a large piece of plastic wrap. Lay out the slices of ham on the plastic wrap so that they overlap and are large enough to wrap around and encapsulate the beef. Spread the mushroom mixture over the ham.

    Four Slices of Prosciutto Lined up on a Piece of Plastic Wrap

    Simply Recipes / Michelle Becker

    Prosciutto Covered in Mushroom Duxelles

    Simply Recipes / Michelle Becker

    Place the beef in the middle and roll the mushroom and ham over the beef, using the plastic wrap so that you do this tightly.

    Wrap up the beef into a tight barrel shape, twisting the ends of the plastic wrap to secure. Refrigerate for 20 minutes.

    Beef Tenderloin Filet Placed on Mushroom Duxelles for Wellington Recipe

    Simply Recipes / Michelle Becker

    Prosciutto and Mushroom Duxelles Rolled Over Beef Fillet and Completely Wrapped in Plastic Wrap

    Simply Recipes / Michelle Becker

  6. Roll out the puff pastry and wrap the beef:

    On a lightly floured surface, roll out the puff pastry sheet to a size that will wrap around the beef.

    Unwrap the beef from the plastic wrap and place in the middle of the pastry dough. Brush the edges of the pastry with the beaten egg yolks.

    Beef Wellington Meat Parcel Placed on a Sheet of Puff Pastry

    Simply Recipes / Michelle Becker

    Puff Pastry Brushed with Egg Wash, Working around the Meat Parcel

    Simply Recipes / Michelle Becker

    Fold the pastry around the beef, cutting off any excess at the ends. (Pastry that is more than 2 layers thick will not cook all the way, try to limit the overlap.)

    Place on a small plate, seam side down, and brush beaten egg yolks all over the top. Chill for 5 to 10 minutes.

    Beef Wellington Wrapped in Puff Pastry and Excess Puff Pastry Trimmed Off

    Simply Recipes / Michelle Becker

  7. Brush with the egg wash and score:

    Place the pastry-wrapped beef on a baking pan. Brush the exposed surface again with beaten eggs.

    On a Lined Baking Pan, Beef Wellington Brushed with Egg Wash

    Simply Recipes / Michelle Becker

    Score the top of the pastry with a sharp knife, not going all the way through the pastry. Sprinkle the top with coarse salt.

    Beef Wellington Scored with a Knife

    Simply Recipes / Michelle Becker

  8. Bake in the oven:

    Bake at 400°F for 25 to 35 minutes. The pastry should be nicely golden when done. To ensure that your roast is medium rare, test with an instant read meat thermometer. Pull out at 125 to 130°F for medium rare.

    Simple Tip!

    To ensure an accurate temperature reading, stick the thermometer into the center of the beef from 2 to 3 different angles. Test from the top as well as the side.

    Internal Temperature of Baked Beef Wellington Measured Using Digital Thermometer

    Simply Recipes / Michelle Becker

    Remove from oven and let rest for 10 minutes before slicing. Slice in 1-inch thick slices.

    Leftover slices can be stored in the fridge for up to 2 days. Wrap tightly with foil and reheat in a 350°F oven. Once warm, remove the foil and bake for a few minutes more to crisp the pastry. Note that reheated slices will be closer to medium or well-done.

    Did you love the recipe? Leave us stars below!

    How to Make Beef Wellington

    Simply Recipes / Michelle Becker

Nutrition Facts (per serving)
749 Calories
54g Fat
34g Carbs
31g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 749
% Daily Value*
Total Fat 54g 70%
Saturated Fat 14g 68%
Cholesterol 170mg 57%
Sodium 766mg 33%
Total Carbohydrate 34g 12%
Dietary Fiber 3g 12%
Total Sugars 3g
Protein 31g
Vitamin C 5mg 23%
Calcium 35mg 3%
Iron 7mg 37%
Potassium 783mg 17%
*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. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.