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The main dish, From around the world

Beef Wellington with glazed vegetables

Beef Wellington is a beef tenderloin wrapped in mushroom duxelles, prosciutto and puff pastry, served with glazed vegetables, for 6 people. It takes 60 minutes of active work and is assembled in the morning so it only needs baking right before guests arrive. Expect a medium difficulty level, €9.50 per person, and a well dried duxelles for the pastry to stay crisp.

A whole beef Wellington arriving at the table, golden and sliced open to a pink center, that's the dish that gets applause.

Beef Wellington with glazed vegetables
For
6 people
Work
1 h
Total time
2 h 50
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€9.50
Calories per person
820 kcalcalculated by Kiloach, your weight coach

Beef Wellington turns a dinner into an occasion. Under the golden, crackling puff pastry, the tenderloin keeps a pink center, wrapped in a mushroom duxelles packed with flavor and a thin layer of prosciutto that seasons it just right. Carving it at the table, when the crust opens onto rosy meat, always gets a reaction.

This is a cold season dish, made for holiday dinners, a milestone birthday or any evening where you want to really take care of your guests. The glazed vegetables, carrots and turnips shiny with butter and sugar, bring color and a touch of sweetness that balances the rich pastry. A simple starter and dessert are enough, the Wellington carries the meal on its own.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 4 steps, 1 h 10
  3. Before the guests arrive 2 steps, 1 h 05
  4. When it's time to serve 1 step, 10 min

The day before, you can peel and cut the vegetables to save time in the morning. In the morning, make the duxelles, sear the tenderloin, wrap it in prosciutto then in pastry, and keep everything chilled. Right before guests arrive, bake the Wellington and glaze the vegetables, then slice and serve at the table.

The ingredients

6 people

Butcher

  • Beef tenderloin, center cut 1.2 kg
  • Prosciutto slices 8 slices

Fruits and vegetables

  • White mushrooms 600 g
  • Shallots 2
  • Thyme 4 sprigs
  • Carrots 600 g
  • Turnips 4

Pantry

  • Dijon mustardoften in the pantry 2 tbsp
  • Sugaroften in the pantry 2 tbsp
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • All butter puff pastry sheets 2
  • Eggs 2
  • Butter 60 g

Allergens Gluten, Eggs, Lactose, Mustard

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Finely chop the mushrooms and shallots and cook them dry, then in butter with the thyme, until all the moisture has evaporated. 25 min

    The mixture should turn into an almost dry paste, otherwise the pastry will go soft.

  2. Sear the tenderloin on all sides in very hot oil, brush it with mustard, and let it cool. 10 min

    A few seconds per side is enough, you want a crust, not cooked meat.

  3. Lay out the prosciutto slices, spread the duxelles over them, place the tenderloin on top, roll it tightly in plastic wrap, and let it rest in the fridge. 20 min

    Twist the ends of the wrap like a candy wrapper, the roll stays nicely round.

  4. Unroll the pastry, unwrap the roll, wrap it in the pastry, seal the edges, decorate, and return it to the fridge. 15 min

    Place the seam underneath the roll and brush the edges with egg yolk so they stick well.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Brush the top with egg yolk, score it with a knife, and bake at 200°C until the crust is golden. 40 min

    A thermometer inserted in the center reading 50°C gives a perfect medium rare, then let it rest.

  2. Cook the carrots and turnips, cut into sticks, in a little water with the butter and sugar, until the water evaporates and they turn glossy. 25 min

    Stir at the end of cooking to coat each piece in a thin, shiny glaze.

When it's time to serveThe final touches, right in front of your guests.

  1. Let the Wellington rest for ten minutes, then slice it with a serrated knife and serve with the glazed vegetables. 10 min

    Use a serrated or very sharp knife, the crust won't crumble.

Our tips to get it right

  • Weigh your tenderloin before buying the pastry, for 1.2 kg of meat two sheets are plenty to wrap it without excess.
  • Keep the prosciutto and duxelles roll well chilled before wrapping it in pastry, the dough sticks better and the roll keeps its shape in the oven.
  • If you don't have a meat thermometer, count about 7 minutes per 500g at 200°C for medium rare, then check by cutting a small slit at one end.

The variations

  • Swap the prosciutto for thin savory crepes to absorb moisture from the duxelles if you're not a fan of the ham flavor.
  • For a faster version, make individual Wellingtons with small tenderloin steaks, baking time drops to about 20 minutes.
  • For kids, serve a plain pan seared piece of tenderloin on the side, without the pastry, with the same glazed vegetables.

What to serve it with

  • A tangy green salad as a light starter
  • A Bordeaux style red wine to pair
  • A thin apple tart for dessert

Storage

Leftovers keep for 2 days in the fridge in a sealed container. Reheat slices in a low oven, around 150°C, to avoid drying out the meat. Freezing isn't recommended, the pastry loses its crispness.

Questions about this recipe

Can you prepare beef Wellington ahead and just bake it at the last minute?

Yes, that's actually the best approach. You assemble and wrap everything in the morning, keep it chilled, and only bake it right before guests arrive for a fresh, golden crust.

How do you keep the puff pastry from getting soggy?

The key is a well dried duxelles, cooked until the mushrooms release no more water. The prosciutto also acts as a barrier between the meat and the pastry.

What cut of beef works if you can't find center cut tenderloin?

A classic trimmed beef tenderloin also works, ask your butcher for an evenly shaped piece around 1.2 kg. Avoid uneven cuts, since they cook unevenly.

How do you know when the meat has reached the doneness you want?

A thermometer inserted in the center of the roll reading 50°C gives a medium rare result after resting. Without one, bake about 40 minutes at 200°C for 1.2 kg and check the crust color.

Can a beef Wellington with glazed carrots and turnips be made ahead?

Yes, during the day. The recipe needs 1 h of work in total, split up like this, the same day, 4 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a beef Wellington with glazed carrots and turnips?

Allow 2 h 50 in total, including resting and cooking time, of which 1 h is actual work. The recipe is rated "medium".

How many calories are in a beef Wellington with glazed carrots and turnips?

About 820 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a beef Wellington with glazed carrots and turnips cost?

About €9.50 per person, that's €57.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, lactose, mustard. Remember to ask your guests about their allergies before putting your menu together.

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