Hey Chefs,

Let’s talk about the dish, the myth, the legend: Beef Wellington.

This is one of the most iconic, show-stopping meals you can make—the kind of dish that whispers “fancy” the moment it lands on the table. Some people wonder, “Is it worth the hype?” Let me answer that for you: absolutely, yes!

I first made this in culinary school and fell completely in love with it. Later, I made it for my brother and sister-in-law’s anniversary dinner (she was very pregnant and couldn’t go out), and their review still makes me laugh:

“Yeah, babies are cool, but this? This is life-changing.”

“I’ve never tried so hard to chew for so long so the bite doesn’t end too quickly.”

“It’s more than a meal. It’s an experience, truly. It’s art. And I never want it to end.”

“I’m glad the baby isn’t here right now, because I wouldn’t share this with him. He can have this when he’s older.”

So yes. Beef Wellington is every bit as magical as people say.

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How to Make Beef Wellington

Traditionally, Beef Wellington is made with a beef tenderloin that’s:

1. Sear the beef quickly on all sides to lock in flavor and color.
   
2. Brush with mustard (we used Dijon in class)—this adds sharpness and depth that cuts through the richness.
   
3. Coat with mushroom duxelles—a finely chopped mushroom mixture sautéed with herbs and aromatics until it’s packed with flavor. (Don’t stress if your duxelles isn’t perfectly dry—mine was still a little moist and it turned out beautifully!)
   
4. Wrap it in puff pastry and bake until golden and flaky.
   

Traditional note: Many versions also include a thin layer of prosciutto or a savory crêpe wrapped around the beef and duxelles to keep the pastry from softening. It’s classic—but in culinary school, we skipped that step, and it was still absolutely fantastic.

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Tips & Tricks for the Best Beef Wellington

1. Use a Good Puff Pastry

We used a quick puff pastry recipe in class (homemade!), but store-bought puff pastry works perfectly too. Don’t feel guilty—most chefs buy theirs!

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2. Chill Before Wrapping

Let the seared beef cool slightly after brushing on the mustard and adding the duxelles. It makes the whole thing easier to wrap and keeps the layers neat.

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3. Egg Wash for Shine

Brush the pastry with a beaten egg before baking for that golden, bakery-worthy sheen.

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4. Rest Before Slicing

Just like with any roast or steak, let your Wellington rest for 10–15 minutes after baking. This keeps the juices in and the layers intact.

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Why Beef Wellington Is Worth It

Slicing into a Beef Wellington is an experience—those beautiful layers of beef, mushroom, and pastry are a showstopper. It’s the kind of dish that turns a meal into an event.

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Here is the recipe.

Until next time, stay golden and cook boldly!