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Beef Wellington is a timeless, elegant dish that’s perfect for special occasions or a memorable dinner. This recipe features a tender, juicy beef fillet wrapped in a flavorful mushroom duxelles and golden puff pastry, creating a delicious combination of textures. While it may seem complex, this dish is surprisingly easy to prepare with the right steps. Impress your guests with a stunning Beef Wellington that’s both rich in flavor and visually impressive.

Beef Wellington

Beef Wellington

A classic Beef Wellington: Season a tender beef tenderloin, sear it, top with mushroom duxelles, wrap in puff pastry, and bake until golden. Rich, indulgent, and perfect for special occasions.
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Print Recipe
Prep Time 3 hours
Cook Time 40 minutes
Total Time 3 hours 40 minutes

Equipment

  • Typhur Sync Oven
  • Chef Knife
  • Foil
  • Roasting Pan
  • Spatula
  • Bowl
  • Oven Gloves
  • Butcher’s Twine
  • Iron or Stainless Steel Skillet
  • Tongs
  • Food Processor
  • Rolling Pin
  • Plastic Wrap
Typhur Sync Oven
Typhur Sync Oven

The First Countertop Oven with a Wireless Thermometer

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Ingredients  

  • 2 pounds Beef Tenderloin trimmed of silverskin and fat
  • Kosher Salt
  • Black Pepper, freshly cracked
  • 2 tbsp Vegetable Oil
  • 1 tbsp Dijon Mustard
  • 1 pound Button Mushrooms cleaned, trimmed, and roughly chopped
  • 2 tbsp Unsalted Butter
  • 2 Shallots finely diced
  • 2 tsp Fresh Thyme Leaves
  • 1/2 cup Cognac or other Brandy
  • 1/2 cup Cream
  • 2 tsp Soy Sauce
  • 1 sheet Phyllo Dough
  • 1/4 pound Prosciutto sliced paper thin
  • All Purpose Flour for dusting
  • 14 oz Frozen Puff Pastry
  • 1 Egg beaten
  • 1 bunch Fresh Chives minced

Instructions 

  • Prepare Beef Tenderloin: Remove the fat and silverskin from the beef tenderloin and cut the tenderloin into regular shapes as much as possible. Using butcher's twine, tie tenderloin at 1-inch intervals. Trim ends of twine. Season liberally with salt and pepper.
    2 pounds Beef Tenderloin
  • Pan-fried Beef Tenderloin: Preheat a cast iron or stainless steel skillet over high heat. Add 2 tablespoons of oil into the skillet and heat it until it starts to smoke. Place the tenderloin in the skillet and sear for about 2 minutes without moving it, until well-browned. Rotate to sear the remaining sides, browning all surfaces evenly. Total cooking time is around 10 minutes. Transfer the tenderloin to a large plate.
  • Rub Mustard Mixture on Beef Tenderloin: Combine mustard and 1 teaspoon black pepper in a small bowl. When tenderloin is cool enough to handle, cut and discard twine and rub all surfaces with mustard mixture. Place in the refrigerator, uncovered.
    1 tbsp Dijon Mustard, Black Pepper, freshly cracked
  • Prepare Beef Tenderloin: Put half of the mushrooms into the bowl of a food processor. Pulse the processor about 10 short times until the mushrooms are very finely chopped. Use a spatula to scrape down the sides of the bowl and redistribute the mushrooms as needed during the process. Then transfer the chopped mushrooms to a bowl. Do the same with the remaining mushrooms.
    1 pound Button Mushrooms
  • Make the Mushroom Mixture: Melt butter in a 12-inch skillet over medium-high heat. Add the mushrooms to the pan and cook, stirring occasionally. Wait until the mushrooms have released all their liquid, about 8 minutes. Continue cooking for about 4 minutes more, until the mushrooms begin to brown. Add shallots and thyme to skillet and cook, stirring frequently, about 2 minutes. Add the brandy and scrape the bottom of the skillet with a wooden spoon to release the browned bits. Continue cooking for about 4 minutes until the brandy is almost dry. Add the heavy cream and soy sauce and continue cooking, stirring, until the mixture thickens and clumps into one big clump when you shake the skillet. Season with salt and pepper. Transfer to a bowl and place in the refrigerator.
    2 tbsp Unsalted Butter, 2 Shallots, 2 tsp Fresh Thyme Leaves, 1/2 cup Cognac or other Brandy, 1/2 cup Cream, 2 tsp Soy Sauce
  • Smart Making Wellington: Line a cutting board with a double layer of plastic wrap. Place Phyllo dough on plastic wrap. Stack ham slices over Phyllo dough in a thin, even overlapping layer, leaving a 2-inch border at bottom and top of Phyllo dough. Spread mushroom mixture evenly over ham layer.
    1 sheet Phyllo Dough, 1/4 pound Prosciutto
  • Roll up Beef Tenderloin: Place the beef tenderloin on the bottom edge of the ham/mushroom layer. Carefully roll beef tenderloin into mushrooms, ham and puff pastry, using plastic wrap to help tighten as you roll. Once the beef is completely rolled, re-wrap it in more plastic wrap, twisting the ends to ensure a very tight roll. Then place it back in the refrigerator for at least 30 minutes.
  • Roll out Puff Pastry: Lightly flour a board or countertop. Place the puff pastry on the board and use a rolling pin to roll it into a rectangle with the short sides at least 4 inches wider than the beef roll.
  • Make the Wellington: Unroll the beef roll and place it on the bottom edge of the puff pastry. Brush top 6 inches of pastry with beaten egg. Carefully roll beef into puff pastry until completely coated. The seam of puff pastry is at the bottom. Trim the pastry with a sharp knife. Fold sides of puff pastry protruding from either end of the beef roll towards the center, then fold the top flaps down. Trim off the bottom flaps carefully. Turn the entire beef roll over so that the bottom is facing up and fold the end hems to seal completely. Turn the beef roll back to the right side. Transfer to a plate and refrigerate for at least 30 minutes.
    1 Egg
  • Preparation Before Baking: Transfer the beef Wellington to a roasting pan lined with parchment paper and brush the pastry all over with the beaten egg. Use a sharp paring knife to score a decorative pattern on the puff pastry.
    1 Egg
  • Insert the Probe: Insert the probe into the thickest portion of the Wellington, making sure the safety notch is completely inside the food.
  • Setting Parameters and Start Cooking: To cook via the app, press the "Start Cooking" button to select the doneness and begin preheating.To cook manually on the oven, press the PRESET and DONENESS button repeatedly to select BEEF and your preferred doneness, then rotate the FUNCTION knob to set the oven settings. Press the FUNCTION knob to start preheating. Once preheated, place the wellington on the roasting pan and insert it into Level 1. The unit will beep when probe reaches the target temperature.
  • Remove the Wellington from the Oven: Using oven gloves, carefully remove the roasting pan with the Wellington and transfer it 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: Carefully remove the probe, as it may retain residual heat.
  • Serve and Enjoy: Use a thin metal spatula to loosen the Wellington from the pan and carefully transfer to a cutting board. Cut off the ends with a sharp knife. Cut the beef Wellington, sprinkle the cut side with chives and more kosher salt, and serve.

Notes

To cook a perfect Beef Wellington using the Sync Oven, set the Probe and Oven according to the following parameters.

Probe Settings

  1. Mode: Preset · Beef
  2. Doneness and Temp:
  • Rare: 43–49°C
  • Medium Rare: 50–52°C
  • Medium: 53–57°C
  • Medium Well: 58–63°C
  • Well Done: 64–69°C

Oven Settings

  1. Mode: Roast
  2. Temp: 190°C
  3. Preheat: ON
Typhur Sync Oven
Typhur Sync Oven

The First Countertop Oven with a Wireless Thermometer

Buy Now

Nutrition

Calories: 630kcalCarbohydrates: 37gProtein: 12gFat: 49gSaturated Fat: 17gPolyunsaturated Fat: 8gMonounsaturated Fat: 22gTrans Fat: 0.2gCholesterol: 72mgSodium: 465mgPotassium: 392mgFiber: 2gSugar: 3gVitamin A: 518IUVitamin C: 4mgCalcium: 37mgIron: 3mg

(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)