Beef Wellington is more than just a recipe — it’s an event! This iconic dish, popularized by chefs like Gordon Ramsay, is the ultimate centerpiece for a special dinner with special people. While it may seem intimidating, with the right tips (hopefully from us), you’ll find it surprisingly approachable. From the umami-packed mushroom duxelles to the perfectly seared tenderloin, every layer brings incredible flavour!

Prep time: 40 minutes

Cook time: 35 to 45 minutes

Serves: 3

Ingredients

Duxelles

• 10 large portobello mushrooms

• Fresh thyme or rosemary

• 1 clove of garlic

• Salt and pepper, to taste

Steak

• 500g tenderloin

• Wholegrain mustard

• Extra virgin olive oil

• Salt and pepper

Assembly

• 100g prosciutto

• Puff pastry (enough to fully wrap the tenderloin)

• Egg wash (1 egg, whisked)

• Salt and pepper, to taste

Notes

1. Instead of portobello mushrooms, you can also use white or brown mushrooms. We won’t encourage fresh shiitake mushrooms.

2. Instead of wholegrain mustard, you can also use dijon mustard

Method

• Sear the Tenderloin
  Coat tenderloin with olive oil and season it generously with salt and pepper. Heat a pan on high heat, then add olive oil and sear the tenderloin on all sides until browned. Remove from heat and let it rest & cool completely on a rack.

• Prepare the Mushroom Duxelles
  Chop the portobello mushrooms and add it into a blender and start blending. Then add thyme/rosemary and garlic to the blender. Blend till a smooth & fine paste is achieved.
  
  In the same pan you used to sear the tenderloin, sauté the mixture over medium heat and season with salt & pepper. Cook the mushroom mixture until all the moisture has evaporated. Once done, set aside to cool to room temperature or lower.

• Assemble the Beef Wellington:
  Carefully lay cling wrap film on your working surface. Ensure that you have laid the film on a wider area than what you need and overlap each piece of film side-by-side to form a large film that will protect your working surface. It also helps if you leave a bit of the film hanging off the surface so you can easily lift the layer of film off the surface for wrapping later.
  
  Lay each prosciutto slice such that it forms a vertical rectangle - we arranged it in 2 rows of 4, with every piece overlapping.
  
  Add the cooled mushroom duxelles on top of the arranged prosciutto, making sure it is an even layer that is spread out. It should leave a small border of prosciutto and should not be edge to edge with it. Spreading too large an area will cause it to spill out when you roll it up later.
  
  Add the seared tenderloin over the mushroom duxelles layer, then use the cling film to help you wrap all the layers tightly. Watching this video will help illustrate what we have explained - Gordon Ramsay’s way (timestamp: 4:09)

• Let the wrapped ingredients cool in the fridge for about an hour before taking it out to wrap in the puff pastry

• Wrapping
  Ensure that the puff pastry is malleable. We usually buy frozen puff pastry and leave the box in the fridge overnight for it to soften. You don’t want it to be at room temperature because it will be difficult to work with the pastry when it is too soft.
  
  Preheat your oven to 180ºC to prepare for baking. Then in the same way you laid the clingwrap for assembly earlier, lay another layer of clingwrap on your working surface. Then lay your puff pastry above and add the rolled prosciutto, mushroom duxelles & tenderloin on it (without the clingwrap!). In the same way you wrapped the ingredients with clingwrap, do the same to wrap the puff pastry around the ingredients. Make sure it is tight and sealed at the sides properly.

• Eggwash
  Prepare your egg wash mixture and apply generously over the wrapped puff pastry.

• Baking
  Bake the beef wellington in the oven at 180ºC for 35 to 45 minutes, depending on the doneness of the steak which you prefer. Ours was a medium rare at around 40 minutes. Once done, your puff pastry should be golden brown & beautiful!

• REST
  Let the beef wellington rest without cutting into it for AT LEAST 30 minutes. This time is needed for the steak to reabsorb the juices.

• After resting it sufficiently, cut into it, serve and enjoy!🥂

A special recipe

Beef Wellington is more than just a meal, it’s an experience that transforms any occasion into something unforgettable! Whether you’re serving it for a holiday dinner or a special celebration, this dish is sure to impress! What’s even better? Once you’ve mastered it, you’ll find yourself reaching for this recipe whenever you want to wow your guests (or treat yourself!).

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