Imagine the classic Beef Wellington. Perfectly seared beef tenderloin, brushed with sharp mustard, wrapped in a rich mushroom duxelles and delicate layer of prosciutto, encased in buttery pastry and baked until golden. When you slice into it, the cross-section is a thing of beauty. A juicy pink center, layers of savory richness, flaky pastry so golden brown that it doesn’t even look real. It’s bold. It’s indulgent. It’s unforgettable.
In this guide, we’re breaking down how to make Beef Wellington. You’ll learn the origin story behind this iconic dish, how to choose the right cut of beef, the exact temperature for perfect doneness, and the tools (like our game-changing Typhur Sync Gold Dual thermometer) that make success possible.
Long Range Wireless Meat Thermometer
Jump To:
What Is Beef Wellington?
The original Beef Wellington is often credited to the 1st Duke of Wellington, Arthur Wellesley, after his victory at the Battle of Waterloo. Some say it was named in his honor because the pastry wrap resembled his boots. Others claim it was simply an English rebranding of the French filet de bœuf en croûte. Either way, it’s a dish steeped in culinary lore.
Wondering who invented Beef Wellington? No one really knows. But one thing’s certain: Gordon Ramsay was the perfect curmudgeon to bring it back to the mainstream. Thanks to countless pressure-cooker TV moments and gorgeously plated examples, the Gordon Ramsay Beef Wellington is now the gold standard. It is now both feared and revered by chefs and home cooks alike.
What Cut of Beef Is Best for Wellington?
Let’s make this simple: the only cut you should use for Wellington is the center-cut beef tenderloin. It’s lean, elegant, and cylindrical, which makes it ideal for even cooking and clean wrapping.
Why tenderloin?
- When cooked properly it is soft enough to slice with a butter knife.
- Its uniform shape gives you a consistent doneness from end to end.
- It delivers that high-end restaurant texture you’re chasing.
Forget fatty or irregular cuts like ribeye. They’ll ruin the balance and break your pastry. With tenderloin, you get precision and luxury in every bite.
What Temperature Should Beef Wellington Be Cooked To?
If you’ve ever overcooked a roast, you know that gut-punch feeling when you slice in and find gray. Wellington doesn’t give you a second chance, which is why temperature control is everything.
Here’s your doneness cheat sheet:
- Rare: 120°F–130°F
- Medium rare: 131°F–135°F → the sweet spot
- Medium well: 146°F–155°F
- Well done: 156°F–167°F
This is where technology becomes your secret weapon. Specifically, the Typhur Sync Gold Dual wireless meat thermometer.
Here’s what makes it a game changer:
- Oven safe probes that stay in during the entire cook. No guesswork, no interruptions.
- Smart alerts for the moment your Wellington hits the target temp.
- Long-range monitoring for up to 3000 feet.
Long Range Wireless Meat Thermometer
Set it, trust it, and wait for the alert. It’s precision, automated.
See how to make the perfect beef Wellington with Typhur Sync Gold:
Beef Wellington Ingredients
- 2 pounds Beef Tenderloin, center-cut, trimmed of silverskin and fat
- Kosher Salt
- Black Pepper, freshly cracked
- 2 tbsp Vegetable Oil
- 1 tbsp Dijon Mustard
- 1 pounds Button Mushrooms, finely chopped
- 2 tbsp Unsalted Butter
- 2 Shallots, finely chopped
- 1/4 cup Brandy
- 1/4 cup Heavy Whipping Cream
- 1 tbsp Soy Sauce
- 1 sheet Phyllo Dough
- 1 pack prosciutto, sliced paper thin
- All Purpose Flour
- 2 Sheets Puff Pastry
- 1 Large Egg, beaten
- Salt
How To Make Beef Wellington
- Prep the beef: Tie the beef with butcher’s twine every inch. Season generously with salt and pepper.
- Sear: Heat oil in a hot skillet. Sear beef on all sides until browned, about 10 minutes total. Let cool, remove twine, coat with mustard, and chill.
- Make mushroom duxelles: Pulse mushrooms or chop finely. Sauté with butter and shallots until dry and browned. Add brandy, cream, and soy sauce. Cook until thick. Chill.
- Wrap in phyllo: On plastic wrap, lay phyllo dough, prosciutto, then mushroom mix. Place beef on one edge and roll up tightly using the wrap. Chill.
- Wrap in puff pastry: Roll out puff pastry on a floured surface. Unwrap beef from plastic and roll in pastry, sealing with beaten egg. Trim excess dough and tuck in the edges. Chill again.
- Decorate: Place on a lined baking sheet. Brush with egg and score the surface for decoration.
- Bake: Preheat oven to 390°F/200°C. Insert a Typhur Sync probe into the center. Set to 120°F/49°C for medium-rare.
- Cook: Bake in the oven and monitor via the Typhur app. Cooking time is typically 35–45 minutes.
- Rest: Remove from oven and let rest for at least 10 minutes. The internal temperature will continue to rise.
- Serve: Remove probe. Slice off the ends, cut into thick slices, sprinkle with chives and sea salt, and serve.
What to Serve with Beef Wellington
A dish this rich needs balance. Here’s how to build your plate:
- Mashed potatoes — creamy, buttery, a classic foil to the crisp pastry.
- Green beans or asparagus — lightly sautéed for brightness.
- Red wine reduction — deep, glossy, savory perfection.
- Mixed greens with vinaigrette — fresh and tangy to cleanse the palate.
- A bold Pinot Noir or Merlot — fruit-forward and structured enough to stand up to the beef.
This is dinner theater. Cast every part wisely.
Make-Ahead and Storage Tips
Beef Wellington is impressive, but it doesn’t have to be overwhelming. The secret? Prep in stages.
- Up to 2 days before: Make the mushroom duxelles and sear the beef.
- 1 day before: Wrap the beef and chill it tight.
- Day-of: Encase in puff pastry, chill again, then bake.
Leftovers? As if. But if you must, wrap slices in foil and reheat gently in a 300°F oven for 10–12 minutes. Still good. Still luxurious.
FAQs
Classic Wellington includes beef tenderloin, mushroom duxelles, Dijon mustard, prosciutto, puff pastry, and egg wash. Optional upgrades? Foie gras or truffle.
Yes. Stores often carry ready-to-bake versions around the holidays. But nothing beats the flavor or flex of homemade.
Expect to spend $70–$100 for ingredients if serving 6–8 people. It’s a splurge, but far less than restaurant prices for the same wow factor.
The Art of the Wellington
Beef Wellington is more than a recipe. It’s a ritual. A dish that demands attention and rewards it tenfold.
- Use center-cut tenderloin for precision and tenderness.
- Trust Typhur’s Sync Gold Dual to monitor every degree, hands-free.
- Prep in stages, keep it chilled, and bake with confidence.
- Pair wisely. Slice proudly. Serve boldly.
This isn’t just how to make Beef Wellington. This is how you own it.
Beef Wellington
Video
Equipment
- Oven
- Oven Gloves
- Chef Knife
- Mixing Bowl
- Pastry Brush
- Food Processor
- Rolling Pin
Long Range Wireless Meat Thermometer
Ingredients
- 2 pounds Beef Tenderloin center-cut, trimmed of silverskin and fat
- Kosher Salt
- Black Pepper, freshly cracked
- 2 tbsp Vegetable Oil
- 1 tbsp Dijon Mustard
- 1 pounds Button Mushrooms roughly chopped
- 2 tbsp Unsalted Butter
- 2 Shallots, finely chopped
- 1/4 cup Brandy
- 1/4 cup Heavy Whipping Cream
- 1 tbsp Soy Sauce
- 1 sheet Phyllo Dough
- 1 pack Parma Ham sliced pepper thin
- All Purpose Flour
- 2 Frozen Puff Pastry
- 1 Large Egg beaten
- Salt
Instructions
- Using butcher’s twine, tie tenderloin every 1 inch. Trim ends of string. Season generously with salt and pepper.2 pounds Beef Tenderloin, Kosher Salt, Black Pepper, freshly cracked
- Heat 2 tablespoons oil in a cast iron or stainless steel skillet over high heat until smoking. Add tenderloin and cook until golden brown on first side, about 2 minutes. Turn tenderloin and continue to cook until browned on all sides, about 10 minutes total. Transfer to a large plate.
- When the tenderloin is cool enough to handle, cut and discard the strings, then rub all surfaces of the tenderloin with the yellow mustard. Place in the refrigerator, uncovered.1 tbsp Dijon Mustard
- Place half of the mushrooms in the bowl of a food processor and pulse until very finely chopped, scraping down the sides with a spatula and redistributing the mushrooms as necessary, about 10 short pulses. Transfer to a bowl. Repeat with remaining mushrooms.1 pounds Button Mushrooms
- In a 12-inch skillet, heat the butter over medium-high heat until melted. Add the mushrooms, stirring occasionally, and cook until the mushrooms have released all of their liquid, about 8 minutes. Continue cooking until the mushrooms begin to brown and leave browned bits on the bottom of the pan, about 4 minutes more. Add the scallions and thyme and cook, stirring often, until softened, about 2 minutes more. Add the brandy, scraping the bottom of the pan with a wooden spoon. Continue cooking until the brandy has dried up. Add the heavy cream and soy sauce and continue cooking until the mixture thickens. Season with salt and pepper to taste. Transfer to a bowl and place in the refrigerator.2 tbsp Unsalted Butter, 2 Shallots, finely chopped, 1/4 cup Brandy, 1/4 cup Heavy Whipping Cream, 1 tbsp Soy Sauce
- Lay a double layer of plastic wrap about 2 feet long and 1 foot wide on a cutting board. Place puff pastry on the plastic wrap. Arrange the ham slices on top of the puff pastry in a thin, even overlapping layer, leaving a 2-inch border around the top and bottom edges of the puff pastry. Spread the mushroom mixture evenly over the ham layer. Place tenderloin on the very bottom edge of the ham/mushroom layer. Place sliced foie gras evenly over tenderloin. Carefully roll tenderloin up with mushrooms, ham, and puff pastry, using plastic wrap to help tighten as you go. Once beef is fully rolled, rewrap with more plastic wrap, twisting the ends to ensure it is very tightly rolled. Return to the fridge for at least 30 minutes.1 sheet Phyllo Dough, 1 pack Parma Ham
- Lightly flour a board or countertop. Spread the puff pastry onto the board and use a rolling pin to roll it out into a rectangle that is at least 4 inches wider than the roulade on the short side. Unroll the beef roll and place it on the very bottom edge of the puff pastry. Brush the beaten egg on the 6 inches of puff pastry above the beef roll. Carefully roll the beef into the puff pastry until it is completely enclosed. Trim the puff pastry with a sharp knife. Fold the protruding puff pastry edges of the beef roll toward the center, then fold the top flap down. Carefully trim the bottom flap. Flip the entire beef roll over so the bottom is facing up, then fold the folded edges of the ends up to seal completely. Flip the beef roll back to the right side up. Transfer it to a plate and refrigerate for at least 30 minutes.2 Frozen Puff Pastry, All Purpose Flour
- Transfer the Wellington to a foil baking sheet, brush the surface of the Wellington with the beaten egg and make some decorations on the surface of the Wellington.
- Preheat the oven to 390℉ /200℃.
- To ensure accuracy, insert the probe into the thickest part of the meat, making sure the safety line is completely immersed.
- Select beef→ roast→ Tenderloin in the parameters list. Set the target temperature to 120℉/49℃.
- Place the baking sheet with the wellington in the oven.
- To begin the process, press the start button on your phone. You will be notified when the wellington ready to come out of the oven.
- Using a pair of oven gloves, carefully remove the tray with the wellington and transfer to a heat-resistant surface. Let the wellington rest for at least 10 minutes. (The internal temperature will continue to rise.)
- Carefully remove the probe.
- Use a thin metal spatula to loosen the Wellingtons from the foil and carefully transfer to a cutting board. Use a sharp knife to trim off the ends. Cut the Wellingtons and sprinkle the cut surfaces with chives and more sea salt before serving.
Nutrition
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
Ready to take the guesswork out of your next big cook? Discover how Typhur Sync Gold Dual turns your oven into a precision instrument.
Long Range Wireless Meat Thermometer
