Traditional Beef Wellington is one of the most iconic classic dishes in European fine dining, celebrated for its luxurious layers and precise technique. This restaurant-style Traditional Beef Wellington recipe features tender beef tenderloin, rich mushroom duxelles, delicate prosciutto, and buttery puff pastry baked to golden perfection. Finished with a glossy red wine sauce and served alongside potato fondant and sautéed garlic green beans, this dish delivers both elegance and deep flavor. Perfect for festive occasions, special dinners, or impressive home cooking, this step-by-step Beef Wellington recipe ensures professional results every time. By following proper resting, chilling, and temperature control, you’ll achieve a beautifully cooked center with crisp pastry—just like in a fine dining restaurant.
What Makes a Traditional Beef Wellington Truly Classic?
A Traditional Beef Wellington is defined by its precise layers and careful technique. The beef tenderloin must be evenly seasoned and seared, then coated with Dijon mustard for depth. A rich mushroom duxelles, often enhanced with truffle or liver, provides moisture control, while prosciutto and crêpes protect the pastry from sogginess. When executed correctly, this classic Beef Wellington recipe delivers crisp puff pastry with perfectly pink beef at the center—hallmarks of restaurant-quality cooking.
Equipment
- Equipment Needed
- Heavy-bottom pan
- Plastic wrap
- Rolling Pin
- Baking tray
- Meat thermometer
Ingredients
Ingredients
Beef Wellington Stuffing (Prepare the Day Before)
- 160 g mushroom duxelles hand-chopped
- 50 g duck liver deveined and cut into chunks
- 20 ml cognac Napoleon VSOP
- 20 ml Madeira wine
- 2.5 g truffle paste
- 6 g fresh parsley finely chopped
- Salt to taste
- Freshly ground black pepper to taste
Beef Tenderloin
- 2.1 kg beef tenderloin heads lightly trimmed, tail removed
- Salt to taste
- Freshly ground black pepper to taste
- 50 g Dijon mustard
Rolling the Beef
- 200 g large crêpes overlapping
- 200 g prosciutto thinly sliced
- Prepared stuffing
- Prepared beef tenderloin
Assembly
- 250 g puff pastry rolled to 2–3 mm thickness
- 1 whole egg beaten (egg wash)
Potato Fondant
- 200 g potatoes boiled and peeled
- 20 g goose fat
- Salt to taste
- Freshly ground black pepper to taste
Sautéed Garlic Green Beans
- 120 g green beans blanched in salted water
- 20 g garlic sliced
- Unsalted butter as needed
- Salt to taste
- Freshly ground black pepper to taste
To Serve
- 180 ml red wine sauce
Instructions
Instructions
Step 1: Prepare the Stuffing (Day Before)
- In a bowl, combine mushroom duxelles, duck liver, truffle paste, cognac, and Madeira.
- Season with salt and freshly ground black pepper.
- Fold in chopped parsley.
- Cover and refrigerate until needed.
Step 2: Prepare the Beef Tenderloin (Day Before)
- Season the beef evenly with salt and pepper.
- Sear on all sides in a hot pan until well colored.
- Chill until completely cold.
- Brush evenly with Dijon mustard.
Step 3: Rolling the Beef (Day Before)
- Lay two layers of plastic wrap on a clean surface.
- Arrange crêpes overlapping to fully cover the beef length.
- Layer prosciutto evenly over the crêpes.
- Spread a thin, even layer of stuffing.
- Place the beef tenderloin on top.
- Roll tightly using plastic wrap to form a compact log.
- Chill until fully set.
Step 4: Final Assembly (Day Before)
- Roll puff pastry to 2–3 mm thickness and rest for 2 hours.
- Lay plastic wrap and place pastry on top.
- Unwrap beef and place onto pastry.
- Brush pastry edges with egg wash.
- Roll tightly using plastic wrap.
- Chill until firm.
- Remove wrap, brush generously with egg wash.
- Decorate with pastry lattice or net pattern.
- Brush again and refrigerate overnight.
Baking & Cooking (Day of Service)
- Bake in a preheated oven at 210°C / 410°F for 20 minutes until golden.
- Transfer to a second oven at 120°C / 320°F.
- Cook until core temperature reaches 50°C.
- Trim the ends to prevent overcooking.
- Rest for 15 minutes before slicing.
- —
Side Dishes
Potato Fondant
- Trim potatoes into uniform cylinders.
- Boil until tender.
- Sear in goose fat until golden.
- Season with salt and pepper.
Sautéed Garlic Green Beans
- Heat butter in a pan.
- Add garlic and sauté briefly.
- Add green beans and toss until glossy.
- Season with salt and pepper.
- —
Plating & Presentation Tips
- Slice with a sharp serrated knife for clean layers.
- Keep pastry crisp by slicing just before service.
- Use minimal sauce for a refined restaurant-style presentation.
Notes
Traditional Beef Wellington Ingredients Explained
The success of a Traditional Beef Wellington recipe relies on ingredient quality and balance. Beef tenderloin provides tenderness, mushroom duxelles add umami, prosciutto brings savory depth, and puff pastry delivers structure and crunch. Supporting elements like Dijon mustard, Madeira, and red wine sauce elevate the dish into a refined fine-dining experience.
How to Prepare Traditional Beef Wellington Like a Restaurant
Professional preparation is key when making Traditional Beef Wellington at home. Chilling between steps ensures clean layers, while resting the pastry prevents shrinkage. Cooking in two stages—high heat for pastry color and low heat for core temperature—guarantees a medium-rare finish without compromising crispness. Using a thermometer is essential for accuracy.
When to Serve Traditional Beef Wellington
Traditional Beef Wellington is best served for festive occasions, holiday dinners, or elegant dinner parties. Its dramatic presentation and rich flavor profile make it ideal for Christmas, anniversaries, and celebratory meals. Pairing it with potato fondant, sautéed green beans, and a full-bodied red wine completes the restaurant-style experience at home.
This Traditional Beef Wellington recipe is the ultimate show-stopping main course for celebrations and refined dining at home. With careful preparation and attention to detail, the combination of beef tenderloin, mushroom duxelles, and puff pastry creates a perfectly balanced dish that never goes out of style. Serve it with classic accompaniments like potato fondant, sautéed green beans, and rich red wine sauce for a complete restaurant-quality plate. Whether you’re cooking for guests or a special family occasion, this classic Beef Wellington delivers impressive flavor, texture, and presentation every time.
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