A Beef Wellington Recipe Fit for a King and Queen (and Princes & Princesses!)

Step by Step Guide to a Perfect Beef Wellington Recipe _ Chef Jean-Pierre 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, 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.

Beef Wellington Recipe 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:

  1. Asparagus Tips
  2. Buttered Green Beans
  3. Butternut Squash Bisque
  4. Classic French Onion Soup
  5. Potatoes Au Gratin
  6. Garlic Mashed Potatoes
  7. Fondant Potatoes – Cheese Stuffed Potatoes
  8. Stuffed Onion – Using a Sweet Vidalia Onion
  9. Stuffed Portobello Mushroom with Arugula Salad
  10. Spinach Salad with Garlic Custard & Hot Bacon Dressing
Chef Jean-Pierre's Perfect Beef Wellington Recipe

Step by Step Guide - The Perfect Beef Wellington Recipe

chef jean pierre 200x200 1Chef Jean-Pierre
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!
4.45 from 58 votes

Recipe Video

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 it BRIEFLY in 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 until LIGHT golden 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 400 ºF/ 205 ºC:

    • 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. 


      You can find the items below used in making this dish at our online store!

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