Beef Wellington is the ultimate show-stopper for holidays or special dinners. A tender beef tenderloin is wrapped in flaky puff pastry and baked until golden, delivering a perfect balance of textures and rich flavor. This classic dish, often seen on festive tables, is surprisingly easy to prepare with a few simple techniques. Whether you serve it for Christmas, New Year’s Eve, or a dinner party, beef Wellington is guaranteed to impress.
Why You’ll Love This Recipe
Elegant yet simple to prepare
Crispy golden pastry with juicy beef
Perfect centerpiece for festive occasions
Uses only 6 ingredients
Ideal for both small gatherings and large meals
Recipe Origins
Beef Wellington is believed to be named after Arthur Wellesley, the 1st Duke of Wellington. This dish became popular in England and eventually around the world for its refined presentation and flavor. While traditionally made with mushrooms and pâté, this simplified version highlights the beef and pastry alone for a more accessible approach.
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 foil and refrigerate for up to 3 days. Reheat in the oven at 350°F for 15 minutes. Avoid microwaving to preserve the pastry’s crispness. You can also freeze individual slices and reheat directly from frozen in the oven.
Serving Suggestions
Roasted baby potatoes or gratin dauphinois
Garlic mashed potatoes
Sautéed green beans or glazed carrots
Serve with red wine or sparkling cider for festive flair
Common Mistakes
Overcooking the beef: Use a thermometer to avoid dry meat
Not sealing the pastry: Causes filling to leak during baking
Skipping the rest period: Juices may run and make it soggy
Using thin pastry: May tear or burn too quickly
Recipe Variations
Mushroom Duxelles: Add finely chopped mushrooms and herbs
Prosciutto Wrap: Wrap the beef in prosciutto before the pastry
Herb Butter: Spread garlic herb butter over the beef
Mini Wellingtons: Make individual portions for faster cooking
Frequently Asked Questions
Can I prepare this ahead of time?
Yes, assemble the Wellington and refrigerate it unbaked for up to 24 hours. Bake directly from the fridge.
What internal temperature is best?
Use a thermometer: 120°F for rare, 130°F for medium-rare, 140°F for medium.
Do I need to use two pastry sheets?
Yes, one for the base and one for the top ensures full coverage and an even bake.
Ingredients
- 1.5 kg beef tenderloin
- 2 puff pastry sheets
- 1 egg
- 4 tablespoons neutral oil (e.g., grapeseed oil)
- Salt
- Pepper
Instructions
1- Season the beef tenderloin generously with salt
2- Heat oil in a Dutch oven over high heat
3- Sear the beef on all sides until browned
4- Roll out one puff pastry sheet on parchment paper
5- Place the beef in the center of the pastry
6- Lightly beat the egg in a bowl
7- Brush the edges of the pastry with egg wash
8- Cover the beef with the second puff pastry sheet
9- Press to seal edges completely
10- Brush the top with more egg wash
11- Bake at 430°F (220°C) for 30 minutes for rare or 45 minutes for medium
12- Let rest for 20 minutes before slicing
