Beef Wellington
If you’ve ever wondered if the classic Beef Wellington recipe can come together over the fire, the answer is yes! Today I’ll be unraveling the mysteries of how to wrap a tender beef tenderloin in mushroom duxelles, Italian prosciutto, and a flaky puff pastry. While the recipe may at first seem daunting, I’ll break it down for you step by step. And then before you know it you’ll be feeling like Julia Child, presenting the most tender cut of beef wrapped like a present at your holiday table. Table of Contents Why You’ll Love Beef WellingtonBeef Wellington ElementsThe Cut of BeefBeef Wellington SeasoningsPastry with Egg WashSalty Prosciutto LayerMushroom DuxellesWhat is Mushroom Duxelles anyway?How to Make Beef WellingtonRoasted Walnut PestoMushroom Paste Beef Wellington PrepPuff Pastry Dough​Cooking & Serving What to Serve with Beef WellingtonLeftovers and ReheatingFlavor X Fire & FOOD X FireBeef Wellington Recipe Why You’ll Love Beef Wellington Beef Wellington Elements The Cut of BeefBeef Wellington SeasoningsPastry with Egg WashSalty Prosciutto LayerMushroom Duxelles The Cut of Beef Beef Wellington Seasonings Pastry with Egg Wash Salty Prosciutto Layer Mushroom Duxelles What is Mushroom Duxelles anyway? How to Make Beef Wellington Roasted Walnut PestoMushroom Paste Beef Wellington PrepPuff Pastry Dough​Cooking & Serving Roasted Walnut Pesto Mushroom Paste Beef Wellington Prep Puff Pastry Dough ​Cooking & Serving What to Serve with Beef Wellington Leftovers and Reheating Flavor X Fire & FOOD X Fire Beef Wellington Recipe Why You’ll Love Beef Wellington This center-cut beef tenderloin wrapped in a flaky pastry was first served around England’s fanciest tables starting in the early 1800s, likely by a French chef. Named after the 1st Duke of Wellington, Arthur Wellesley, it was created to celebrate one of his epic battle victories. In more recent years, celeb chef Gordon Ramsay dusted off the old stuffy recipe and gave it new life. Although it’s still associated with formal dining and special occasions, this easy Beef Wellington recipe is perfect for whenever you’re craving the most delicious and tender beef tenderloin. Beef Wellington Elements The Cut of Beef Beef Tenderloin – Beef tenderloin, often referred to as the “Filet Mignon” when cut into steaks, is a prime and highly prized cut of beef for its melt-in-your-mouth tenderness. Beef Tenderloin – Beef tenderloin, often referred to as the “Filet Mignon” when cut into steaks, is a prime and highly prized cut of beef for its melt-in-your-mouth tenderness. Beef Wellington Seasonings Bourbon Spice Mixture – My Spirit-Infused Bourbon Prime spice rub is the perfect choice because it adds notes of mushroom, butter, Worcestershire sauce, and even seaweed to the beef. Mustard – Your choice of Dijon mustard adds the perfect tangy, rich flavor to the meat after searing on the grill. Bourbon Spice Mixture – My Spirit-Infused Bourbon Prime spice rub is the perfect choice because it adds notes of mushroom, butter, Worcestershire sauce, and even seaweed to the beef. Mustard – Your choice of Dijon mustard adds the perfect tangy, rich flavor to the meat after searing on the grill. Add flavor to everything you’re cooking shop over the fire spice lines Pastry with Egg Wash Puff Pastry Sheets – The buttery puff pastry is what makes the Beef Wellington look and taste so decadent. Store-bought is recommended over making your own puff pastry, especially if it is your first time working with the dough. Eggs – The beaten egg wash over the flaky pastry helps create that appealing golden color that completes the masterpiece. Puff Pastry Sheets – The buttery puff pastry is what makes the Beef Wellington look and taste so decadent. Store-bought is recommended over making your own puff pastry, especially if it is your first time working with the dough. Eggs – The beaten egg wash over the flaky pastry helps create that appealing golden color that completes the masterpiece. Salty Prosciutto Layer Prosciutto – Parma, Italy gifted the world with parmesan cheese and the most exquisite dry-cured and aged Parma ham, also known as prosciutto. Thinly sliced, the best prosciutto nearly melts in your mouth. You can easily find high-quality options in grocery stores, or you can save up for a 16-pounder to last throughout the holiday season. Prosciutto – Parma, Italy gifted the world with parmesan cheese and the most exquisite dry-cured and aged Parma ham, also known as prosciutto. Thinly sliced, the best prosciutto nearly melts in your mouth. You can easily find high-quality options in grocery stores, or you can save up for a 16-pounder to last throughout the holiday season. Mushroom Duxelles Baby Belle Mushrooms – The mild, earthy flavor of these small, tender mushrooms is the foundation of the mushroom paste that defines Beef Wellington’s rich flavor. Butter – Unsalted butter is a flavorful fat that then adds a beautiful savory richness to the mushroom mixture. Shallots – Shallots are often used in French cooking to impart a subtle and slightly sweet onion flavor to recipes. Thyme – With their subtle floral and minty undertones, thyme leaves bring out the best in almost any meat, especially beef tenderloin. Bourbon – My favorite American whiskey aged in charred oak barrels brings smoky, sweet, and robust flavor to the mushroom duxelles. Salt and Black Pepper – The classic seasoning duo brings out the best in the tender beef. Baby Belle Mushrooms – The mild, earthy flavor of these small, tender mushrooms is the foundation of the mushroom paste that defines Beef Wellington’s rich flavor. Butter – Unsalted butter is a flavorful fat that then adds a beautiful savory richness to the mushroom mixture. Shallots – Shallots are often used in French cooking to impart a subtle and slightly sweet onion flavor to recipes. Thyme – With their subtle floral and minty undertones, thyme leaves bring out the best in almost any meat, especially beef tenderloin. Bourbon – My favorite American whiskey aged in charred oak barrels brings smoky, sweet, and robust flavor to the mushroom duxelles. Salt and Black Pepper – The classic seasoning duo brings out the best in the tender beef. With a flavor explosion in every multi-textured bite, you’ll feel a huge sense of accomplishment after setting this Beef Wellington on the table. The most important thing to remember when making this recipe is to give yourself plenty of time to get all the elements right. What is Mushroom Duxelles anyway? Mushroom duxelles is a French culinary term for a savory mixture made from finely chopped mushrooms, shallots, and herbs, cooked down to a paste-like consistency. The cooking process of duxelles plays a critical role in removing excess moisture from the mushrooms, therefore ensuring that you avoid the common mistake of serving the Beef Wellington with a soggy bottom. For more mushroom-inspired recipes, make sure to check out New York Strips with Bourbon Mushrooms, Steaks with Gorgonzola Mushroom Cream Sauce and Bourbon Mushroom Steak Tips. How to Make Beef Wellington Roasted Walnut Pesto First, let’s make the Roasted Walnut Pesto. Layer your walnuts on a baking sheet and then roast them in a 400-degree F oven for about 10 minutes until toasty. Next, let the nuts cool before pulsing them with the fresh basil in a food processor. Add the parmesan and garlic and pulse again. Next, drizzle in some olive oil while you blend the mixture. Finish with a pinch of salt and pepper to taste. Then transfer to an airtight container. The mixture will keep in the fridge for 3-4 days. Mushroom Paste Now, let’s dive into the Beef Wellington. Let’s start by mincing the mushrooms first and then the shallots and thyme in the bowl of a food processor. In a cast iron skillet or other large skillet, melt some unsalted butter over medium heat. Toss in your minced mushroom mix and then sauté, stirring until all the moisture from the mushrooms has cooked off. Next is my favorite part: deglazing the whole thing with half a cup of bourbon. Go ahead and let it cook until that bourbon disappears. Remember, the aim here is a firm, dry, and flavorful mixture. Take it off the heat and then set aside to cool. Beef Wellington Prep Now, onto the most delectable piece of beef. Season it generously with my Spirit-Infused Bourbon Prime spice rub. Over high heat on the outdoor grill, give it a quick, nice sear on all sides for a golden brown color. Let it cool off on your cutting board, then slather on your favorite Dijon mustard over all sides. On a clean countertop, lay down a large piece of plastic wrap. Make a prosciutto rectangle first. Over it, layer the cooled mushroom mixture, leaving about 1 inch on all sides. I find that using clean, bare hands is the easiest way to prep the foundation for the beef. Next, place the seared beef tenderloin in the center of the two layers. Pull up the ends of the plastic wrap to create a solid log that is wrapped tightly in mushroom paste and prosciutto. Place the wrapped tenderloin in the fridge for at least 1-2 hours, or even overnight. Puff Pastry Dough When you’re ready to bake the Beef Wellington, preheat your covered grill to 400 degrees F, indirect heat. Lay out one sheet of puff pastry on a lightly floured surface. With your rolling pin, make it large enough to wrap around your tenderloin. ​Crack the eggs into a bowl and whisk with a fork. Set aside. Unwrap the beef from the plastic wrap. Place the tenderloin on the rolled-out puff pastry. Brush the edges of the dough with egg wash to make a seal around the meat. Make sure that the pastry completely covers the beef. With the extra pastry get creative to add a design element to the top of the Wellington. Garnish with flaky kosher salt. ​Cooking & Serving On an oiled baking sheet, preferably with holes for airflow, roast the Beef Wellington for 45 minutes or until the internal temperature of 125 degrees is reached according to a meat thermometer. If the pastry dough starts to get too dark before the meat is done, cover the whole tenderloin loosely with aluminum foil. Once the meat is at temperature, let the Beef Wellington rest for at least 15 minutes, uncovered, because you don’t want the heat condensation to make the flaky pastry soggy. For the best showstopping presentation, before serving with the walnut pesto, slice the meat at the table with a serrated knife in front of all your guests. More on beef tenderloin in my Stuffed Beef Tenderloin and Wagyu Beef Tenderloin with Red Wine Onions recipes! What to Serve with Beef Wellington Beef Wellington pairs exceptionally well with creamy mashed potatoes and roasted vegetables. Consider making a rich red wine reduction or mushroom sauce. Additionally, a crisp salad with a light vinaigrette can provide a refreshing contrast to the richness of the dish. Leftovers and Reheating Place any cooled leftovers in plastic wrap or aluminum foil and store them in an airtight container for 3-4 days. Given that the pastry may get soggy in the fridge, a better choice would be to freeze the individually wrapped slices and heat them in a hot oven or air fryer. Can I prep Beef Wellington ahead of time? Absolutely! Although, it’s not recommended to leave the beef log in the fridge, rather freeze it first. When it’s showtime, let it come up to room temperature and then bake. Can I roast the Beef Wellington in the oven instead of the grill? Yes, go for it! Just pop the Beef Wellington into a 400-degree F oven and follow the same instructions. How did Gordon Ramsay contribute to the revival of Beef Wellington? Ramsay featured Beef Wellington on popular cooking shows like “Hell’s Kitchen” and “MasterChef,” demystifying the dish’s preparation process and elevating its presentation. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Needing more spice in your life? My spice line can help with that. Check them out here. Beef Wellington ▢ 3-4 Lb Beef Tenderloin▢ Bourbon Prime Rub▢ 1 Puff Pastry 2 sheets▢ 2 Eggs▢ 6 oz Prosciutto▢ 2 Tbsp Dijon Mustard▢ 2 lbs Baby Belle Mushrooms▢ 2 Tbsp Unsalted Butter▢ 1 cup Minced Shallots▢ 3 Tbsp Fresh Thyme▢ ½ cup Bourbon▢ Salt and Pepper to taste ▢ 3-4 Lb Beef Tenderloin ▢ Bourbon Prime Rub ▢ 1 Puff Pastry 2 sheets ▢ 2 Eggs ▢ 6 oz Prosciutto ▢ 2 Tbsp Dijon Mustard ▢ 2 lbs Baby Belle Mushrooms ▢ 2 Tbsp Unsalted Butter ▢ 1 cup Minced Shallots ▢ 3 Tbsp Fresh Thyme ▢ ½ cup Bourbon ▢ Salt and Pepper to taste Roasted Walnut Pesto ▢ ½ cup Walnuts▢ 2 cups Basil Leaves▢ ½ cup Parmesan grated▢ 1 Tbsp Garlic minced▢ ½ cup Olive Oil Extra Virgin▢ Salt and Pepper to taste ▢ ½ cup Walnuts ▢ 2 cups Basil Leaves ▢ ½ cup Parmesan grated ▢ 1 Tbsp Garlic minced ▢ ½ cup Olive Oil Extra Virgin ▢ Salt and Pepper to taste Roasted Walnut Pesto Roast walnuts on a baking sheet at 400 degrees for 10 min, until they start to brown. Set aside to cool.In a food processor, add basil and walnuts. Pulse to mix. Add in parmesan and garlic. Pulse to combine further.With the food processor running, slowly stream in the olive oil. Season with salt and pepper to taste.Transfer to a covered dish. It will keep in the fridge for 3-4 days. Roast walnuts on a baking sheet at 400 degrees for 10 min, until they start to brown. Set aside to cool. Roast walnuts on a baking sheet at 400 degrees for 10 min, until they start to brown. Set aside to cool. In a food processor, add basil and walnuts. Pulse to mix. Add in parmesan and garlic. Pulse to combine further. In a food processor, add basil and walnuts. Pulse to mix. Add in parmesan and garlic. Pulse to combine further. With the food processor running, slowly stream in the olive oil. Season with salt and pepper to taste. With the food processor running, slowly stream in the olive oil. Season with salt and pepper to taste. Transfer to a covered dish. It will keep in the fridge for 3-4 days. Transfer to a covered dish. It will keep in the fridge for 3-4 days. Beef Wellington Start by making the duxelles, the mushroom mixture. Pulse mushrooms in batches in a food processor until finely minced. Also, mince the shallots and thyme leaves. In a large cast iron skillet over medium heat, melt 2 tbsp of butter. Add in the mushrooms, shallots, and thyme mixture. Cook, stirring occasionally, until most of the moisture is cooked off.Deglaze the mushroom mixture with ½ cup of bourbon. Cook until all of the bourbon is absorbed by the mixture and moisture is completely cooked off. Remove the mushroom duxelles from the heat and set aside.Season beef tenderloin generously with OTF Bourbon Prime Rub. Over high heat on the grill, quickly sear each side of the tenderloin (just a sear, we will cook the beef in the oven). Remove from heat and place on a cutting board. While the tenderloin is resting on the cutting board, brush on the 2 tbsp of Dijon mustard. Cover all sides of the beef. Set beef aside to rest.On a clean countertop, lay out a piece of plastic wrap large enough for wrapping the whole tenderloin. On the plastic wrap, make a prosciutto layer in the shape of a rectangle large enough to wrap the whole tenderloin in.Over the prosciutto, spread the cooled duxelles mixture, leaving a 1-inch edge on all sides. This is easiest to do with bare hands.Place the mustard-covered tenderloin in the middle of the two layers. We are going to use plastic wrap to tightly encase the layers of prosciutto and duxelles around the tenderloin. Once wrapped, repeatedly gently roll the sides so that the entire log becomes one tight unit. Place the wrapped tenderloin in the fridge to rest for at least 1-2 hours, or even overnight.Preheat the covered grill to 400 degrees F for indirect heat. Roll out 1 sheet of puff pastry on a lightly floured surface. Roll it out so that it's large enough to wrap around the entire tenderloin.Crack 2 eggs into a small bowl and beat with a fork. Set aside.Remove the tenderloin from the fridge and unwrap from the plastic wrap.Place the tenderloin on the rolled-out puff pastry. Brush the edges of the puff pastry with egg wash to seal. Make sure the puff pastry completely covers the tenderloin and is completely sealed. Transfer the Wellington to an oiled baking sheet seam side down.Completely cover the outside of the puff pastry with the egg wash. Use an additional sheet of puff pastry to cut out a design to layer over the Wellington, if desired. Garnish with flaky salt.Cook at 400 degrees F for 45 min or until the desired internal temp is reached. I highly recommend using a leave-in digital thermometer to hit the perfect temp. I pulled mine at 125 degrees internal for Medium Rare.Once done cooking, cover and let the Wellington rest for at least 15 min. Slice that beautiful roast open and serve to your impressed guests! Start by making the duxelles, the mushroom mixture. Pulse mushrooms in batches in a food processor until finely minced. Also, mince the shallots and thyme leaves. Start by making the duxelles, the mushroom mixture. Pulse mushrooms in batches in a food processor until finely minced. Also, mince the shallots and thyme leaves. In a large cast iron skillet over medium heat, melt 2 tbsp of butter. Add in the mushrooms, shallots, and thyme mixture. Cook, stirring occasionally, until most of the moisture is cooked off. In a large cast iron skillet over medium heat, melt 2 tbsp of butter. Add in the mushrooms, shallots, and thyme mixture. Cook, stirring occasionally, until most of the moisture is cooked off. Deglaze the mushroom mixture with ½ cup of bourbon. Cook until all of the bourbon is absorbed by the mixture and moisture is completely cooked off. Remove the mushroom duxelles from the heat and set aside. Deglaze the mushroom mixture with ½ cup of bourbon. Cook until all of the bourbon is absorbed by the mixture and moisture is completely cooked off. Remove the mushroom duxelles from the heat and set aside. Season beef tenderloin generously with OTF Bourbon Prime Rub. Over high heat on the grill, quickly sear each side of the tenderloin (just a sear, we will cook the beef in the oven). Remove from heat and place on a cutting board. Season beef tenderloin generously with OTF Bourbon Prime Rub. Over high heat on the grill, quickly sear each side of the tenderloin (just a sear, we will cook the beef in the oven). Remove from heat and place on a cutting board. While the tenderloin is resting on the cutting board, brush on the 2 tbsp of Dijon mustard. Cover all sides of the beef. Set beef aside to rest. While the tenderloin is resting on the cutting board, brush on the 2 tbsp of Dijon mustard. Cover all sides of the beef. Set beef aside to rest. On a clean countertop, lay out a piece of plastic wrap large enough for wrapping the whole tenderloin. On a clean countertop, lay out a piece of plastic wrap large enough for wrapping the whole tenderloin. On the plastic wrap, make a prosciutto layer in the shape of a rectangle large enough to wrap the whole tenderloin in. On the plastic wrap, make a prosciutto layer in the shape of a rectangle large enough to wrap the whole tenderloin in. Over the prosciutto, spread the cooled duxelles mixture, leaving a 1-inch edge on all sides. This is easiest to do with bare hands. Over the prosciutto, spread the cooled duxelles mixture, leaving a 1-inch edge on all sides. This is easiest to do with bare hands. Place the mustard-covered tenderloin in the middle of the two layers. We are going to use plastic wrap to tightly encase the layers of prosciutto and duxelles around the tenderloin. Place the mustard-covered tenderloin in the middle of the two layers. We are going to use plastic wrap to tightly encase the layers of prosciutto and duxelles around the tenderloin. Once wrapped, repeatedly gently roll the sides so that the entire log becomes one tight unit. Place the wrapped tenderloin in the fridge to rest for at least 1-2 hours, or even overnight. Once wrapped, repeatedly gently roll the sides so that the entire log becomes one tight unit. Place the wrapped tenderloin in the fridge to rest for at least 1-2 hours, or even overnight. Preheat the covered grill to 400 degrees F for indirect heat. Preheat the covered grill to 400 degrees F for indirect heat. Roll out 1 sheet of puff pastry on a lightly floured surface. Roll it out so that it's large enough to wrap around the entire tenderloin. Roll out 1 sheet of puff pastry on a lightly floured surface. Roll it out so that it's large enough to wrap around the entire tenderloin. Crack 2 eggs into a small bowl and beat with a fork. Set aside. Crack 2 eggs into a small bowl and beat with a fork. Set aside. Remove the tenderloin from the fridge and unwrap from the plastic wrap. Remove the tenderloin from the fridge and unwrap from the plastic wrap. Place the tenderloin on the rolled-out puff pastry. Brush the edges of the puff pastry with egg wash to seal. Make sure the puff pastry completely covers the tenderloin and is completely sealed. Transfer the Wellington to an oiled baking sheet seam side down. Place the tenderloin on the rolled-out puff pastry. Brush the edges of the puff pastry with egg wash to seal. Make sure the puff pastry completely covers the tenderloin and is completely sealed. Transfer the Wellington to an oiled baking sheet seam side down. Completely cover the outside of the puff pastry with the egg wash. Use an additional sheet of puff pastry to cut out a design to layer over the Wellington, if desired. Garnish with flaky salt. Completely cover the outside of the puff pastry with the egg wash. Use an additional sheet of puff pastry to cut out a design to layer over the Wellington, if desired. Garnish with flaky salt. Cook at 400 degrees F for 45 min or until the desired internal temp is reached. I highly recommend using a leave-in digital thermometer to hit the perfect temp. I pulled mine at 125 degrees internal for Medium Rare. Cook at 400 degrees F for 45 min or until the desired internal temp is reached. I highly recommend using a leave-in digital thermometer to hit the perfect temp. I pulled mine at 125 degrees internal for Medium Rare. Once done cooking, cover and let the Wellington rest for at least 15 min. Slice that beautiful roast open and serve to your impressed guests! Once done cooking, cover and let the Wellington rest for at least 15 min. Slice that beautiful roast open and serve to your impressed guests! What is Mushroom Duxelles? Mushroom duxelles is a French culinary term for a savory mixture made from finely chopped mushrooms, shallots, and herbs, cooked down to a paste-like consistency. The cooking process of duxelles plays a critical role in removing excess moisture from the mushrooms, therefore ensuring that you avoid the common mistake of serving the Beef Wellington with a soggy bottom. Serving: 8Oz | Calories: 1047kcal | Carbohydrates: 25g | Protein: 46g | Fat: 82g | Saturated Fat: 27g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 38g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 465mg | Potassium: 1137mg | Fiber: 4g | Sugar: 5g | Vitamin A: 656IU | Vitamin C: 10mg | Calcium: 139mg | Iron: 7mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!