Sir Beef Wellington Takes Center Stage

Connor Forbes
Connor Forbes
4 Min Read

Beef Wellington

By Joanna Barajas

It’s that time of year to go all out. You know before the new year, before people make resolutions. 

So that’s why I decided to make Beef Wellington this weekend. It’s a fancy British dish where a beef filet is wrapped up in buttery pastry. It’s delicious and decadent. And the perfect way to say, you know what 2023, goodbye.

It does take a little planning and preparation. But I mean you get to eat puff pastry in the end! Give it a try if you’re looking to impress. 

If you need a little extra guidance, Gordon Ramsay has a great tutorial on Youtube. 

You might even amaze yourself.

Beef Wellington

Ingredients (6-8 servings)

  • 2-3 lb. beef tenderloin (I used NY steak)
  • salt and pepper
  • 2 Tbsp. vegetable oil

Mushroom Duxelles

  • 1 lb. mushrooms
  • ¼ cup onion, chopped
  • 3 cloves garlic
  • 6-8 slices prosciutto
  • 3 Tbsp. Dijon or yellow mustard
  • 1 sheet puff pastry (thaw if using frozen)
  • 1 egg, beaten


1. Sear the steak. If you can, use kitchen twine to wrap the steak up in a little package to keep a nice shape. Season with salt and pepper. Sear for just a couple minutes in a little oil until golden brown. Remove from heat and let cool.

2. Prepare the mushrooms. Chop the mushrooms, onion and garlic very finely or place in a food processor. Then cook in a pan for at least 10 minutes, or until most of the water has evaporated. Set aside to cool.

3. Wrap the steak. Set out some plastic wrap. Then, place the prosciutto on it first. Then, spread the mushroom mixture over the prosciutto. Rub the mustard on the steak. Then, place steak on top of the mushroom mixture. Roll up the prosciutto and steak tightly, using the plastic to get it even tighter. Pinch the ends and make it firm. Place in the fridge for at least 30 minutes to firm up more. 

4. Preheat the oven to 425 F. Roll out the puff pastry on some plastic wrap. Brush the pastry with a beaten egg on the inner side. Place the rolled steak on the lower third of the pastry. Roll up the pastry over the steak using the plastic wrap to help you. Cut off any excess pastry. Press edges tightly. Brush the outside of the pastry with remaining egg. Roll tightly. Place back in the fridge for at least 5 minutes. 

5. Bake until the pastry is golden brown and registers an internal temp of at least 120 F, about 20-25 minutes. I like to cook it medium, a 135 F internal temp. 

6. Remove from the oven and let rest at least 10 minutes before slicing. Place on rack to prevent it from getting soggy. 

I hope you try this new recipe! Snap a picture and tag me @chefjoannas on instagram so I see how yours came out.

Chef Joanna is a graduate of Le Cordon Bleu in Paris and is a private chef for the stars. She also hosts pop up dinners and cooking classes inspired by her travels around the world. You can find more of her work at

Beef Wellington

For More Recipes Visit

Share This Article