Ah, Beef Wellington. 

A holiday staple across the U.S. and England, there’s nothing as deliciously comforting as a juicy beef tenderloin wrapped in layers of pâté, duxelles (a finely chopped mushroom mixture), ham, and crispy puff pastry. While the origins of this famous dish are unknown, what we do know is that it’s sure to impress guests at your next dinner party. That said, where does one even begin on this not-so-easy (read: incredibly complex) recipe?

Below, we break down our go-to recipe for crafting a show-stopping Beef Wellington from the inside out. 


  • 2lb Beef Fillet 
  • Salt and Ground Black Pepper
  • 2 Tablespoons Olive Oil
  • 1lb Mushrooms (a Mix of Cremini, Oyster, Shiitake, and Baby Bella Mushrooms)
  • 1 Package Duck Liver and Pork Mousse with Cognac or 1 Package Truffle Mousse
  • 10 Thin Slices of Ham or Prosciutto
  • 2 Tablespoons Yellow Mustard
  • 2 Sheets of Puff Pastry
  • 6 Egg Yolks Beaten


  • Season beef fillet generously with salt and pepper.
  • Place a cast iron skillet over high heat. Once hot, add two tablespoons of olive oil and sear the fillet on all sides until well browned. 
  • Once the fillet is golden brown, remove it from the pan and place it on a plate to let it cool. Drain excess fat from the pan.
  • Once cooled, brush the fillet on all sides with yellow mustard.
  • Finely chop the mushrooms and add them to a food processor to purée.
  • Add the mushrooms to the pan on medium heat. Cook, stirring often and allowing the mushrooms to release their moisture. You will have to cook them for about 5-8 minutes; the end result should look like a mushroom paste.
  • Remove the mushrooms from the pan and set aside to cool.
  • Once cooled, mix in the Duck Liver Mousse or Truffle Mousse into the cooked mushrooms. Stir well to combine.
  • Top the surface of a chopping board with a large piece of plastic wrap.
  • Lay out the slices of ham or prosciutto onto the plastic wrap so that they overlap, essentially creating a huge rectangle out of the cold cuts. Spread the mushroom and pâté mixture over the cold cuts.
  • Place the beef fillet in the middle; roll the mushrooms and ham over the fillet, using the plastic wrap. Wrap it tightly, twisting it at the ends of the plastic wrap to secure. Refrigerate for 20 minutes.
  • Preheat the oven to 400°F.
  • Roll out the puff pastry sheets onto a baking sheet covered with parchment paper.
  • Unwrap the fillet from the plastic wrap and cut it in half so you have two 1lb pieces. Place each piece in the middle of the puff pastry dough sheets.
  • Brush the edges of the pastry with the beaten eggs.
  • Fold the pastries around the fillets, cutting off any excess at the ends. Try to limit the overlap.
  • Place the pastry-wrapped fillets onto a baking pan, seam side down, and brush beaten egg yolks all over the top. Chill for 5-10 minutes.
  • Brush the exposed surface again with beaten eggs. Score (a.k.a. make shallow cuts) the top of the pastry with a sharp knife slightly. 
  • Bake at 400°F for 25-35 minutes. The pastry should be beautifully golden when done.
  • For a medium-rare roast, pull out of the oven at 125-130°F. Be sure to test it with an instant read meat thermometer.
  • Remove from the oven and let rest for 10 minutes before slicing.
  • Serve with potatoes, peas, carrots, and a full bodied red wine. Enjoy!