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Beef Wellington

If you ‘ve seen any cooking shows with Gordn Ramsey, they always seem to offer a Beef Wellington as one of the dishes. After seeing it done so many times,  I decided to give it a try. It’s a pretty easy recipe that really does make a great presentation on the dish, and the ingredients aren’t expensive at the least.  Fathers Day will be a great time to try this dish, to make it classy without breaking the bank.


  • 1 to 1.5 lb Beef Tenderloin
  • 1 lb fresh mushrooms (your choice)
  • 6 slices Parma Ham (Prosciutto will also work)
  • 1 box Puff Pastry sheets
  • 1 Tsp Garlic (minced)
  • 2 Eggs
  • Olive Oil
  • Brown Mustard
  • McCormick Steak Seasoning
  • Salt and pepper


  1. Pre-heat the oven to 400 degrees Fahrenheit.  While Oven is pre-heating, brown the meat on all sides. Brush with Brown Mustard and set aside
  2. Pulse blend the Mushrooms and then saute in a pan with Garlic, until water evaporates out of the mushrooms.
  3. Spread out Ham on a piece of cling wrap, then spread out the mushroom puree.
  4. Place Beef Tenderloin in middle of the ham and roll tightly, twisting the ends to seal thoroughly. Refrigerate for about 20 minutes.
  5. Wrap the unrolled Puff Pastry over the beef entirely, cutting off any excess, then brush with Egg, allow to sit for 3-5 minutes then brush again with the egg to double coat it.
  6. Bake in 400 degree oven for roughly 45 minutes, allow to sit for 10 minutes before cutting it to seal in the juices.

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