Beef Wellington

Recipes author Patrick Dugo
  • Prep. time 45min
  • Cook time 60min
  • # Ingredients 24
  • Serves 8
  • Difficulty Medium

A show-stopping centrepiece of any elegant dinner, Beef Wellington is the pinnacle of celebratory cooking. Tender beef fillets are seared, brushed with mustard, wrapped in earthy mushroom duxelles and salty prosciutto, then encased in flaky puff pastry. This refined version features a filo layer for added crispness and structural integrity — delivering texture, moisture protection, and irresistible bite.

Inspired by the famous mashed potatoes of Joel Robuchon, Paris Mash is luxurious, silky, and unapologetically rich. Floury potatoes are passed through a tamis or ricer, then slowly enriched with cold butter and warm milk to create a smooth, glossy purée. A final sieve pass is optional but delivers restaurant-level results — perfect under steak, scallops, or alone with a spoon.

Nutrition per serving

Ingredients

  • Beef
  • 2 center-cut beef tenderloins, 2.4–2.6 lbs each
  • Kosher salt & freshly cracked black pepper
  • 4 tablespoons olive oil
  • 4 tablespoons English mustard (or Dijon)
  • Mushrooms
  • 2.2 lbs mixed mushrooms, very finely chopped
  • 4 shallots, finely diced
  • 4 garlic cloves, minced
  • 4 tablespoons unsalted butter
  • 4 tablespoons fresh thyme leaves
  • ⅓ cup dry white wine (optional)
  • Decorations
  • 12–14 slices prosciutto
  • 6–8 sheets filo pastry
  • ½ cup unsalted butter (1 stick), melted (for brushing)
  • 2.5 lbs all-butter puff pastry
  • 4 egg yolks + 2 tablespoons milk (egg wash)
  • Paris Mash
  • 3.3 lbs Yukon Gold or other floury potatoes
  • 1½ cups (3 sticks) unsalted butter, cold and cubed
  • 1 cup whole milk, warmed
  • Fine sea salt
  • Pinch of nutmeg

Instructions

  1. Step 1

    Sear beef fillets in hot olive oil until browned on all sides. Brush with mustard and chill.

  2. Step 2

    Cook mushroom duxelles in butter with shallots, garlic, thyme, and optional wine until dry and paste-like. Cool.

  3. Step 3

    Wrap each fillet in layers of filo + prosciutto + duxelles. Chill again.

  4. Step 4

    Encase in puff pastry, seal, egg wash, score, and chill.

  5. Step 5

    Bake at 400°F (375°F fan) for 35–40 min or until internal temp is 125–130°F (medium-rare).

  6. Step 6

    • Boil potatoes until fork-tender. Steam off excess water.
    • Pass through a ricer or tamis — never use a food processor.
    • Beat in butter, a little at a time.
    • Whisk in milk slowly until smooth and glossy.
    • Optional: Pass through fine sieve for ultra-silky texture.