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!
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!
How much of the recipe can you prepare in advance?
Hi Ann, I haven’t tried making this recipe in advance, but you should be able to go through most of the steps, up until the egg wash and scoring before you bake it at the end.
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.
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
I am making this as a request from a new love relationship!! The way to a mans heart is thru his stomach!! I am hoping all goes well and I will DEFINATELY update after he eats!! Maybe I’ll be single or engaged, lol only the “tummy” will tell…….
Wowzers! Talk about a cliffhanger!!
To Christina who is wondering what to replace the mushrooms with. I have read on another site of someone replacing them with a caramelized onion paste. I will be doing the same thing as neither my husband or son like mushroom and both want to try a Beef Wellington.
While the recipe is great, the mention and picture of the father is the best part. I’ve always wanted to make Beef Wellington and will use this soon.
Is there any way to make this without mushrooms? I would love to make this for xmas eve dinner but my hubs doesn’t like mushrooms :(
Hi Meghann, Beef Wellington is traditionally made with mushrooms, but if you want to skip them, skip them.
Can the mushrooms be sauted in th same pan as the searing to pick up the little bit of left over flavors?
I just made this for my boyfriend’s birthday dinner. Turned out perfectly! I used bacon instead of ham, and dijon mustard instead of yellow.
Thanks for the insanely clear instructions. I appreciated it very much!
Fantastic success really impressed my family with the beef Wellington. Left out the mustard though as this could be added as required and the Parma ham and mushrooms were sufficient.25 minutes was very rare would maybe do it for 30 minutes next time for my taste.
Can this be made with a larger 2-3 lb beef tenderloin? If so, what is the cooking time? Will a longer cooking time cause the pastry to burn?
Hello Ashleigh, I assume so but your guess would be as good as mine on the cooking time. You might have to lower the temperature so that the roast has more time to cook without burning the pastry. Also it will help to make sure your tenderloin is at room temp before cooking.
I would also try covering it with foil about half way through
This is just amazingly good. I’ve made it twice now ^_^
Thanks for the recipe! Have made it twice and has been great both times. My kids love it – the are a little spoilt :)
Hi EliseI made individual Beef Wellingtons for our Christmas Eve dinner in Dec 06. I spread the duxelle between the beef and the puff pastry, but served the foie gras on the side.
Can this be made a day ahead or several hours ahead and then refrigerate and then bake when ready to eat?
We haven’t tried making it that far ahead, but if you do, please let us know how it turns out for you. ~Elise
What a great recipe! My husband asked me to make this for him for his birthday dinner. Me being a terrible cook, I made the dish just as you said, and I have to say… It came out great! The only problem I had was that someone submerged my thermometer in water and it was not reading properly. Had it have been correct, we would have had perfect med-rare Wellington. Start to finish, it took me 3 hours.
Thank you for this fabulous recipe and helpful tips! I made it for Christmas Eve and my husband has declared it his favorite meal ever. We both love to cook, so that was high praise. It has been officially declared a new Christmas Eve tradition. Yum. Yet another fabulous recipe from your fabulous blog. Keep them coming!
When you chop the mushrooms, are you supposed to chop it to a fine dice or puree to a paste? I have seen different versions of this. What do you think?
Chopping them only makes it easier for them to purée in this recipe. You can do either a fine chop or a purée, whatever you want, but here we are doing a purée. ~Elise
Loved it!! I made BW for the first time with my boyfriend. He helped make a asparagus rissotto to go with our BW and it was fabulous! Thanks for sharing your recipe and making things so much smoother. My son wasn’t a big fan, because he does not care for mushrooms, but I am definately going to try again. I think next time I will try thicker cut pieces of mushroom, a thinner paste (less mushrooms all together) and more seasoning. Overall….very, very delicious!!
I have a solution for Christina, who comments that her pastry ends up soggy on the bottom. When making the duxelle, try chopping the mushrooms finely with a sharp knife instead of putting them in a food processor. Putting mushrooms through a food processor renders them mushy and soggy. The chopping job is a big one, but it’s worth it (same goes for mushroom soup). Once they’re chopped finely, make sure the pan is very hot and saute them on high heat for a minute or so with a finely chopped shallot. THEN add a small pat of butter, followed by a small splash of cognac (optional). Season with s&p, and once all the liquid is gone, add chopped fresh parsely. I use a variety of wild mushrooms, many of which carry less moisture than their supermarket cousins. Have never used mustard but it sounds like a great idea. I really like your web site, by the way!!
I’ve made beef wellington twice now, and both times it tastes really good, but each time I have the same result: a wonderfully cooked, perfectly brown pastry on top, and a soggy, disgusting mess of a pastry on bottom. Do you have any idea what could be going wrong?
I thought I may have left too much moisture in the mushrooms the first time so I made sure to cook them longer the second time, but it still happened; I even reduced the amount of mustard the second go around, thinking maybe that had something to do with it.
Please let me know if you have any tips! This was so good, but I could never make it for company knowing how it’s turned out on bottom…
Mushrooms do have a lot of moisture in them. Make sure that the keep cooking until they are no longer releasing any moisture. This can easily take 10 minutes or longer. ~Elise
I came across your blog searching for beef wellington instructions. Ok..I’m going to attempt this for Father’s Day. Between your directions & the F-word video..It really doesn’t seem so intimidating anymore. Thank you for easing my fears! I may have to do a substitute on the mushrooms because my husband hates mushrooms but I really want to try the original recipe & go from there on variations. Maybe olives, I don’t know yet. Has anyone tried anything else in place of the mushrooms?
I was looking for Ramsay’s recipe and found yours. I used this and a video of F-Word to cook my wellington. It was a huge help to already have the measurements converted, and pictures of each step. It’s in the oven now, but I think it will be good. Thanks!
Wow this recipe was so easy to follow and it turned out wonderful. Thanks Elise, this is now one of our favourite recipes!
OMG! This was FABULOUS! Instead of beef tenderloin, though, since I wouldn’t pay the outrageous price my grocery store was charging for that, I got top sirloin filets and made individual wellingtons. I also used dijon mustard since that’s what I had on hand, baby bella mushrooms and prosciutto. Since I was doing “mini-wellies”, I did adjust the cooking time down, though. I checked them at 20 mins and they were the right temp, so I took them out and let them rest for 10 mins and they were PERFECT!! I made them for my fiance’s birthday, and wouldn’t tell him what we were having. Afterward he told me that was the best meal he’d EVER had! Thanks Elise!!!
This looks so good I am going to make it for new years dinner. What would you sugest for a side though?
Roasted root vegetables, mashed potatoes, brussels sprouts, parsnips, etc. ~Elise
Looks wonderful, going to try this one out for our 2nd anniversary dinner. We don’t eat pork, could we opt out of the ham strips or would the pastry get soggy? Any substitutes for ham? I’m already going with the mustard and mushroom puree. Thanks!
I would just skip the ham. ~Elise
Cooked this tonight using Pillsbury Crescent rolls for the puff pastry. Also used Dijon mustard that I had on hand. It was delicious! My husband loved it. Will cook it for company the next time! Thanks for the pictures that made the recipe easy to follow!
How fun and delicious! I made this for our small Thanksgiving dinner yesterday, it was fun to make and delcious to eat. Thanks!
How funny. I searched the net for the best beef wellington recipe I could find and ran across Gordon Ramsey’s which looked perfect. Not really sure why I didn’t check for the Elise/ Simply Recipe version but won’t make that mistake again. The key to this is making sure you properly dry out the muchroom puree and also make sure there are no gaps in the parma ham wrap. This will ensure the pastry doesnt get soggy. Also dont forget to score the top after using the egg wash or it will split during cooking like mine did:-(
This recipe is GREAT! My husband said it was the best thing Ive ever cook. The recipe is not hard at all but, BEWARE, you must know what you are doing. If this is your first time searing or working with puff pastry or wrapping foods with other foods, you will have a hard time. This is not a beginners recipe. It also helps a lot to watch the Gordon’s video, it is very easy to follow. Im thinking in making BW for Christmas! :D
For Mother’s Day my husband made me your recipe for Baked Shrimp in Tomato Feta Sauce. So for Father’s Day, I made your Beef Wellington for him! Let me tell you it was absolutely fabulous! I am still thinking about it 2 hours later and wishing I had more points (we’re doing Weight Watchers) because I would go eat another slice right now! Thank you so much! I looked like a rock star today. Mine looked just like yours and Gordon’s and the taste was just out of this world! Tell me what I should try with the other pound of beef tenderloin I still have!
Great recipe, but I am allergic to mustard. Is there any substitute I could use?
You can skip it if you want. ~Elise
Hi, Elise, question for you – do you think this would work with butter instead of egg yolks?
I can’t stand the taste of eggs – I do, of course, make cakes, cookies, etc., with eggs – but it sounds as if the pastry might taste pretty eggy with so much egg dabbed on.
Puff pastry is filled with butter, so I wouldn’t add any more. The beaten egg is used for 2 purposes, a binder for the pastry and an egg wash to make the pastry look shiny and golden when baked. It doesn’t taste eggy. You can skip the egg wash at the end, but I wouldn’t skip the binder egg as it will help the pastry keep its shape. ~Elise
Crazy – Mr. Ramsay is the exact reason we wanted this last December, after watching a million orders of this on Hell’s Kitchen, I ended up making this for my Mom’s B-day (around Christmas). Food Network also ran a bunch of recipes for this at the same time, weird how cravings sync up. Came out very rich.
I have always wanted to try beef wellington. I came across this recipe and tried it for the first time. All I can say is delicous.
Do they make a baking rack, pan, or dish that helps the bottom brown better?
We had no problem with the bottom browning. That said, there is a pan you want to avoid, and that is a baking sheet that has an insulated layer of air in the bottom. Those kinds of pans are great for even cooking of cookies, but not for something like this where you want to make sure the bottom gets browned. ~Elise
I had beef wellington as a teen when I tagged along on a business trip to Las Vegas w/ my mother. She brought me to a really ‘fancy’ restaurant, and that was what I ordered. I absolutely adored it, but I’ve never ordered it since!
When I worked in catering, we used to make a Salmon Wellington, which is much the same… mushroom & puff pastry etc. Really, really good.
This version sounds interesting w/ the mustard. I’m wondering if it takes away from the wonderful mushroom flavor that I adore so much in this dish. I suppose I’ll have to give it a try to find out!
I make Beef Wellington a few times a year, however I don’t eat mushrooms or pork and my husband won’t touch pate. I use an onion duxelles. Also no mustard on the meat, as the duxelles have a lot of flavor. The part that was always hardest for me was getting the temperature of the meat correct. Traditionally Beef Wellington should be Med-Rare. There was a lot of trial and error. I wish I had your description of browning it from the get go. This was one of the first meat dishes I ever cooked. Onion Duxelles-for those with allergies or preferences.1 large onion chopped, 2T butter salted, 1T flour, 2T beef broth, 1/4tsp marjoram, dash black pepper, 1T parsley chopped. Saute the butter and onion till clear than add all other ingredients stirring constantly till thick. Then cool completely before spreading onto the pastry. It’s a great alternative and has recieved many rave reviews.
Thank you for the onion duxelles recipe! Looks great. ~Elise
Hi Elise,I love this blog! I do not like mushrooms at all is there anything else you can suggest that I can use instead?
Earlier in the comments someone suggested olives. I think black olives would be a good substitution (haven’t tried it). The next comment suggests a recipe for duxelles based on onions, that also looks good. ~Elise
Nowhere near as beautiful as yours and not as many pictures (cameras not really allowed in culinary school kitchens!!) but here’s our efforts from last night:
Fun! Love the sauce. ~Elise
Wendy, perhaps substituting olives for the mushrooms would work? I think they would compliment the dish well, especially if you used the prosciutto… just a thought!
Great idea! Black olives I would think. ~Elise
That looks amazing. Me and my brother made a “Pork Wellington” a couple years ago. It was a pork tenderloin wrapped in bacon and puff pastry. There was something else in there too, but I can’t remember, the bacon blocks it out. Heh.
A friend of mine was just telling me about a pork Wellington, great idea! Could probably use an apple compote instead of the mushrooms for another twist. ~Elise
This looks amazing, I remember my Mom making this every once in a while for Sunday dinners. I was just wondering if you had any ideas about a sub for the mushrooms, I am seriously allergic (I know it is rare and it sucks!) but would like to give this recipe a go.
Other commenters have suggested using duxelles made with olives or with onions. ~Elise
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