Beef Wellington


Perfect Beef Wellington! Beef tenderloin fillet, coated with mustard, mushroom duxelles, ham, wrapped in puff pastry and baked. Based on Gordon Ramsey Beef Wellington recipe.

Photography Credit: Elise Bauer

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 Ramsey has a video online on how to make his version of Beef Wellington, using Parma ham wrapped around the fillet instead of the more traditional pâté de foie gras.

So, we recently set out to make it, dad channelling Chef Ramsey, albeit without the yelling and swearing (though I’m guessing that if dad thought he could get away with acting like Chef Ramsey 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.

Beef Wellington Recipe

  • Prep time: 10 minutes
  • Cook time: 2 hours
  • Yield: Serves 4


  • 1 lb beef tenderloin filet
  • Salt and pepper
  • Canola oil or olive oil
  • 1 lb mushrooms (we used half cremini, half shiitake)
  • 4 thin slices ham (Parma ham if you can get it) or prosciutto
  • 2 Tbsp yellow mustard (we used Coleman's Original English Mustard)
  • 7 ounces puff pastry (needs 3 hours to defrost in refrigerator if using frozen)
  • 2 egg yolks, beaten


1 Sear filet on all sides: Season the fillet generously with salt and pepper. Heat a tablespoon or two of oil in a large pan on high heat. Sear the fillet in the pan on all sides until well browned (hint: do not move the fillet until it has had a chance to brown).

2 Brush the filet with mustard: Remove the filet from the pan and let cool. Once cooled, brush the fillet on all sides with mustard.

3 Prepare the mushroom duxelles: Chop the mushrooms and put them into a food processor and purée. Heat the sauté pan on medium high heat. Transfer the mushroom purée into the pan and cook, allowing the mushrooms to release their moisture.

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

4 Wrap filet 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. Spread the mushroom mixture over the ham.

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

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

5 Preheat oven to 400°F.

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

Unwrap the fillet from the plastic wrap and place in the middle of the pastry dough. Brush the edges of the pastry with the beaten eggs.

Fold the pastry around the fillet, 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 5-10 minutes.

7 Brush with egg wash and score: Place the pastry-wrapped fillet on a baking pan. Brush the exposed surface again with beaten eggs.

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

8 Bake in oven: Bake at 400°F for 25-35 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 125-130°F for medium rare.

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

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

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Video of Chef Gordon Ramsey making Beef Wellington

Wikipedia on the origins of Beef Wellington

Roast Filet of Beef Tenderloin with Mushrooms here on Simply Recipes

Mini Beef Wellingtons from I Am a Food Blog

Elise's father searing the beef filet

Showing 4 of 55 Comments / Reviews

  • Crystal

    Followed your recipe for the first time tonight, I was so discouraged after reading Chef Ramsey’s version online then I stumbled upon yours and the directions were so much more simple. I use prosciutto and an organic white mushroom with shallots and garlic and it and it turned out delicious, golden brown and delicious. even my 3 year old loved it! I did cook it for 35 minutes it was more medium well but that’s how I like it. Thanks again for the recipe look forward to reading more!


  • Dejah

    I wanted to say, I’ve used this recipe for 7 years now, and to thank you so much for posting it those many years ago. This recipe is tradition in my home, made every year for my husband and I for our anniversary. Thank you!

  • Ann Carruth

    How much of the recipe can you prepare in advance?

  • Christina Thomas

    I finally crossed beef wellington off my bucket list! I made this and turned out great, the first time! I added caramelized onions and horseradish with the mustard and it was so good. Definitely will be making it again for Christmas. Thank you for sharing this recipe.

  • Melissa Romeo

    OMG!!! I will end up married cooking like this, I don’t know what will top this and I believe there isn’t much, but he just said he loved me, and that is the 1st time! THANK YOU SO MUCH !! This is amazing

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