Skip to content

The main dish, French classic

Beef Wellington with port wine jus

Beef Wellington with port wine jus is a classic dish for 6 people, with 60 minutes of active work spread over the day. The pastry is assembled in the morning and chills until oven time, and the jus comes together just before guests arrive. It's a medium difficulty recipe at about €11 per person, and the key is a dry duxelles and cold pastry going into the oven.

A beef Wellington with its port wine jus is the dish that makes the whole table go quiet.

Beef Wellington with port wine jus
For
6 people
Work
1 h
Total time
2 h 10
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€11.00
Calories per person
620 kcalcalculated by Kiloach, your weight coach

Under the golden puff pastry, the meat stays pink and juicy, carried by a concentrated mushroom duxelles. The port wine jus brings a rich, slightly sweet note that wakes up the beef without ever covering its flavor. It's the kind of dish that quiets the whole table for a bite, right before the compliments start.

This is a celebration recipe, built for a holiday dinner, a birthday, or a family meal in winter, when you want something out of the ordinary without improvising at the last minute. It fits well in a classic menu, with a light starter before it and a dessert that doesn't need the oven at the same time.

The schedule

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

  1. The day before 1 step, 20 min
  2. The same day 2 steps
  3. Before the guests arrive 2 steps, 55 min
  4. When it's time to serve 1 step

The day before, make the mushroom duxelles and keep it in a sealed container in the fridge. In the morning, sear the tenderloin, let it cool, then wrap it in the pastry with the duxelles and chill it until oven time. Just before your guests arrive, make the port wine jus and bake the Wellington, then slice and serve as soon as everyone's at the table.

The ingredients

6 people

Butcher

  • Beef tenderloin (center cut) 1.2 kg

Fruits and vegetables

  • White mushrooms 400 g
  • Shallots 4

Dairy

  • All-butter puff pastry 2
  • Egg yolks 2

Pantry

  • Red port wine 15 cl
  • Veal stockoften in the pantry 2 tbsp
  • Butteroften in the pantry 40 g
  • Thymeoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Finely chop the mushrooms and two shallots, then cook them in butter until all the moisture evaporates, with the thyme, salt and pepper. 20 min

    The duxelles should form an almost dry paste, otherwise it will make the pastry underneath soggy.

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

  1. Sear the tied tenderloin for 1 minute on each side in a very hot pan, then let it cool completely.

    Cold meat keeps the puff pastry from melting when you wrap it.

  2. Spread the duxelles over the tenderloin, wrap it in the pastry, seal the edges, brush with egg yolk and score a pattern with a knife. Keep in the fridge.

    Keep the pastry cold until it goes into the oven, that's what makes it puff up.

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

  1. Sauté the other two shallots, finely sliced, deglaze with the port, add the veal stock diluted in 30 cl of water and let it reduce by half. 20 min

    Strain the jus through a fine sieve and whisk in a knob of cold butter right before serving.

  2. Bake the beef Wellington at 200 degrees Celsius, then let it rest for 10 minutes before slicing. 35 min

    For medium rare, the probe should read 52 degrees Celsius at the center, otherwise count on about 30 minutes.

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

  1. Slice the Wellington with a bread knife and serve it with the hot port wine jus.

    Cut with a gentle sawing motion, without pressing down, so the pastry doesn't get crushed.

Our tips to get it right

  • Pick a well trimmed tenderloin, free of sinew, so the slices hold their shape cleanly when you cut them.
  • Check doneness with a meat thermometer rather than by time, every oven and every cut of meat behaves differently.
  • Make the port wine jus well ahead of serving and keep it warm, covered, it shouldn't wait until the last minute to be finished with butter.

The variations

  • Swap the port for madeira or banyuls for a jus that's a touch less sweet.
  • For a quicker version, use a single sheet of puff pastry and wrap the meat a bit tighter, the cooking time stays about the same.
  • Add a thin layer of crepes between the duxelles and the pastry to soak up extra meat juices and keep the crust crisp.

What to serve it with

  • Creamy mashed potatoes or dauphinoise gratin
  • Green beans sautéed in butter
  • A light red Bordeaux

Storage

Leftovers keep for 2 days in the refrigerator in a sealed container, though the pastry loses some of its crispness. Reheat in the oven at 150 degrees Celsius for about ten minutes rather than in the microwave. Freezing isn't recommended, cooked puff pastry doesn't thaw well.

Questions about this recipe

Can you assemble the beef Wellington ahead and bake it later in the day?

Yes, that's actually the way to go. Wrap the beef in its pastry in the morning and keep it in the fridge until oven time, right before your guests arrive.

How do you check the meat is cooked without cutting into it?

Use a meat thermometer inserted into the center of the tenderloin. For medium rare, it should read about 52 degrees Celsius before the resting time.

Can you use shortcrust pastry instead of puff pastry?

It's not recommended, all-butter puff pastry is what gives the dish its signature crispness and rise. Shortcrust would stay denser and look much less impressive when sliced.

How many people does a 1.2 kg tenderloin serve?

A 1.2 kg tenderloin comfortably serves 6 people as a main course. If some guests have big appetites, plan a generous starter to go with it.

Can a beef Wellington with port wine jus be made ahead?

Yes, during the day. The recipe needs 1 h of work in total, split up like this, the day before, 1 step, the same day, 2 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 port wine jus?

Allow 2 h 10 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 port wine jus?

About 620 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 port wine jus cost?

About €11.00 per person, that's €66.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

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

To round out your menu

Build a menu
Mini quiches lorraine The appetizer

French classic

Mini quiches lorraine

  • 35 min of work
  • Prepared the same day
  • Easy, €0.90 per person

180 kcalcalculated by Kiloach

Strawberry charlotte The dessert

French classic

Strawberry charlotte

  • 45 min of work
  • Prepared the day before
  • Easy, €3.20 per person

430 kcalcalculated by Kiloach

Mains for entertaining

See all
Lobster thermidor The main dish

French classic

Lobster thermidor

  • 45 min of work
  • Prepared the day before
  • Medium, €14.50 per person

560 kcalcalculated by Kiloach