Classic Beef Wellington: Meat in a Blanket

French cuisine is traditionally named after royalty, regions of the country or a love story.

The origin of the name Beef Wellington, is unclear and there are many theories out there. Some suggest that is named after Arthur Wellesley, 1st Duke of Wellington. Some theories go a step further and suggest this was due to his love of a dish of beef, truffles, mushrooms, Madeira wine, and pâté cooked in pastry. We like this theory so we’ll stick with it!

One of the menu items we made at our Good Ole Comfort Cuisine Cooking Class last week was Beef Wellington. We took a few pictures while preparing this dish to help you as a guide through the preparation steps.


Classic Beef Tenderloin Wrapped in Mushroom Duxelle and Puff Pastry
4-­‐6 servings (4 large or 6 small portions)


Classic Beef Wellington

2 lbs. button mushrooms, washed and cut in half
1 tbsp. chopped rosemary
2 oz olive oil
¼ cup of breadcrumbs
½ white onion diced small
1 oz. butter
2 tbsp. brandy
2 oz. heavy cream
Salt and pepper to taste
1 (12 inch x 8 inch) sheet of puff pastry
Egg wash (1 beaten egg)
2 lb. beef tenderloin, trimmed
Additional canola oil for searing the meat


In a large mixing bowl, toss the mushrooms, rosemary, salt, pepper and olive oil together.
Place in a baking tray and bake at 400 degrees for 20 minutes.
In a large sauté pan, melt the butter on medium heat and sweat the onion.
Add the mushrooms to the pan and cook on high heat for 2 minutes.
Add the brandy (turn off the flame at this point to avoid a large flame).
Add the cream and bring to a boil. Cook for 2 minutes.
Add bread crumbs.
Place the mushroom mixture in a food processor and blend until a chunky puree. Let it cool.
Season the tenderloin with salt and pepper.
Sear the beef on all sides on high heat with a little bit of canola oil in a large pan.

Place the beef in a baking tray and bake at 350 degrees for 12 minutes cook to about a 100 degrees internally.
Layout the puff pastry and spread the mushroom filling over the pastry leaving a margin of 2 inches all around the sheet.
Place the beef in the middle of the sheet.

Fold the pastry over the beef to create a log.
Tuck in the ends underneath the log.

Place in a baking tray with the seals of the folds down.
Brush with egg wash.
Bake at 400 degrees for 15 minutes until golden. Beef should be at medium rare 140 degrees internally.

If you like to further cook the meat then lower the oven to 350 and bake for additional time.
Let rest for 10 minutes before carving.

Download the PDF file to print and share with your friends: Classic Beef Wellington recipe

We paired our Beef Wellington with the menu below:

  • Old Fashioned Cocktail
  • Asparagus Salad with Ricotta Salata, Tomatoes, Roasted Peppers and Caper Vinaigrette
  • Smoked Tomato Bisque with Goat Cheese Panini
  • Spaghetti Squash with Brown Butter, Bacon and Golden Raisins
  • Beef Wellington – Classic Beef Tenderloin Wrapped in Mushroom Duxelle and Puff Pastry
  • Roasted Parsnips and Rutabaga with Maple-Lavender Glaze
  • Apple Tart Tatin
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