The Best Beef Wellington

MTRY & CO
Servings

4

Prep Time

30 minutes

Cuisine

British

Category

Main Course

Beef Wellington is a classic dish that combines tender beef tenderloin, savory mushroom duxelles, prosciutto, and flaky puff pastry into an impressive centerpiece for holidays, dinner parties, and other special occasions. Start with a high-quality cut from our premium beef collection.

This Beef Wellington recipe walks you through every stage. We’ve adapted this recipe from Gordon Ramsay’s Beef Wellington, making it easy to create a rich, savory meal that’s worthy of any celebration.
Image of a finished Beef Wellington

Ingredients

    Choose Your Meat:

    • 1 Hart Country Meats Beef Tenderloin
    • 1 American Wagyu Beef Tenderloin

    For the Meat:

    • Olive oil
    • 3 cups portobello mushrooms, finely chopped
    • 1 sprig thyme, stem removed
    • 9 ounces puff pastry (one sheet)
    • 8 slices prosciutto
    • 2 egg yolks, beaten with 1 tablespoon water and a pinch of salt
    • Salt and pepper to taste

    For Red Wine Sauce:

    • 2 tablespoons olive oil
    • ¾ cup beef fat trimmings
    • 4 large shallots, peeled and sliced
    • 12 black peppercorns
    • 1 bay leaf
    • 1 sprig thyme
    • Splash of red wine vinegar
    • 1 bottle red wine
    • 32 ounces beef stock

    Directions

      Prepare the Meat:

      1. Wrap tenderloin tightly in a triple layer of cling wrap to form a tube, then chill overnight to set its shape.
      2. Remove cling wrap and sear the beef tenderloin in a hot pan greased with a little olive oil until browned all over and rare in the middle. Remove from the pan and leave to cool.
      3. Fry mushrooms a hot pan with a little olive oil, thyme leaves, and your favorite seasonings. Cook over high heat for about 10 minutes until excess moisture has evaporated and you get a mushroom paste (known as a duxelle). Remove the duxelle from the pan and leave to cool.
      4. Place puff pastry on a lightly floured surface and form it into a rectangle large enough for the tenderloin. If the tenderloin is too big, you can either pinch multiple pastries together or cut the tenderloin into smaller pieces. Chill pastry in the refrigerator.
      5. Spread a large sheet of cling wrap on a clean countertop and place 4 slices of prosciutto in the middle, slightly overlapping them to create a rough square. Spread half of the mushroom duxelle evenly over the prosciutto.
      6. Season the beef tenderloin with salt and pepper, then place it on top of the mushroom-prosciutto mixture. Using the cling wrap, roll the prosciutto over the beef, then roll and tie the cling wrap with butchers twine or string to get an evenly thick log. Chill for at least 30 minutes.
      7. Remove the pastry from the refrigerator and brush it with the egg yolks that have been beaten with water. Remove the cling wrap from the beef, then wrap the pastry around the prosciutto-wrapped tenderloin. Trim the pastry and brush all over with the egg wash. Cover with cling wrap and chill for at least 30 minutes.

      Make the Red Wine Sauce:

      1. Heat 2 tablespoons of olive oil in a large pan, then fry the beef fat trimmings for a few minutes until browned. Stir in the shallots and peppercorns, bay, and thyme and cook for about 5 minutes, stirring frequently, until the shallots are browned.
      2. Pour in the vinegar and simmer until almost dry, about five to ten minutes. Add wine and boil until almost completely reduced. Add beef stock and bring to a boil again. Reduce heat and simmer gently for 1 hour, removing any skin or solids that develop on the surface of the sauce, until reaching your preferred consistency. Strain the liquid through a fine sieve lined with muslin and set aside.

      Cook the Beef Wellington:

      1. Score the pastry lightly and brush with the egg wash again, then bake at 400°F for 15 to 20 minutes until the pastry is golden brown and cooked. Rest for 10 minutes before carving.
      2. Reheat the sauce if needed and serve with slices of the Beef Wellington.