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Beef Wellington @cooknwithclass

Beef Wellington

Beef tenderloin seared, then smothered with mushrooms and foie gras and finally wrapped in a little parcel of puffed pastry and baked to perfection.
Prep Time 15 mins
Cook Time 35 mins
Total Time 1 hr 10 mins
Course Main Dish
Cuisine English
Servings 2 people


  • 1200 gr. / 42.3 oz. Beef tenderloin
  • 2 Shallots chopped
  • 400 gr. / 14.1 oz. White mushrooms
  • 100 gr. / 3.5 oz. foie gras optional
  • 400 gr. / 14.1 oz. Puff Pastry ready to go, thick if possible
  • Salt and Pepper


  • At least a few hours before serving the beef:
  • You need to season the beef, sear it on each side in a very hot pan with oil for 2-3 minutes on each side.
  • Remove and let cool down completely on a cooling rack.
  • Clean the mushrooms and chop them in small dice along with the shallots.
  • In a hot pan with no oil or butter, cook the mushrooms and shallots until all the water evaporates, remove and let cool down.
  • Cut a nice square shaped sheet of puff pastry to 40 x 30 cm (1 cm or 1/2 inch thick).
  • Place the beef on top, in the middle.
  • Cover the beef with the mushroom purée and add a few pieces of foie gras and "close" the Wellington with the puff pastry.
  • Brush with egg wash, and let rest in the fridge for at least one hour.
  • Bake in an oven at 200ºC (450ºF) for 35 minutes for medium-rare.
  • Let rest for about 20 minutes before slicing and serving.
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