The Ultimate Beef Wellington Recipe | Yummly

The Ultimate Beef Wellington

Keith Riley: "made my version of this with a smoked tenderloin…" Read More
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  • 1 beef tenderloin (center-cut, timmed of silverskin and fat, about 2 pounds, see note)
  • kosher salt
  • freshly ground black pepper
  • 2 tablespoons vegetable oil (divided)
  • 2 tablespoons prepared horseradish
  • 1 tablespoon dijon (spicy brown, or hot English mustard)
  • 1 pound mushrooms (button, cremini, shiitake, portabello, or a mix cleaned, trimmed, and roughly chopped)
  • 4 tablespoons unsalted butter
  • 2 shallots (medium, finely sliced, about 1/2 cup)
  • 2 teaspoons fresh thyme leaves (finely minced)
  • 1/2 cup cognac (or other brandy or barrel-aged spirit such as bourbon)
  • 1/2 cup heavy cream
  • 2 teaspoons soy sauce
  • 4 ounces foie gras (fresh, about two 1/2-inch slabs, see note)
  • 1 sheet fillo dough
  • 1/4 pound prosciutto (sliced paper thin)
  • flour (for dusting)
  • 14 ounces puff pastry (frozen or homemade, thawed, see note)
  • 1 egg (beaten)
  • coarse sea salt (such as Maldon or fleur de sel)
  • 1 bunch minced chives (finely)
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    NutritionView More

    Sodium40% DV950mg
    Fat112% DV73g
    Protein80% DV41g
    Carbs13% DV40g
    Fiber8% DV2g
    Calories1010Calories from Fat660
    Total Fat73g112%
    Saturated Fat27g135%
    Trans Fat0g
    Calories from Fat660
    Total Carbohydrate40g13%
    Dietary Fiber2g8%
    Vitamin A30%
    Vitamin C10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Keith Riley 2 months ago
    made my version of this with a smoked tenderloin reverse seared and followed the recipe for the best Easter feast . You have to try this . just fabulous
    Searle 4 months ago
    Followed instructions to the letter but used pate Five dinner guests raved I’m happy Excellent result Cliff
    Mike B. 5 months ago
    This was an incredible item I made for Christmas Eve dinner this year. Everyone loved it and I was told I will be making it again so the masses have spoken. I only did 2 thing different on the recipe I used apricot juice instead of spirits and I could not find foie gras so I didn’t use it Incredible meal thank you Yummly!!!
    Alex Löndal a year ago
    I used a 2:1 mix of button and shiitake mushrooms and it turned out amazing! Perfect blend of flavors and a good balance of textures.
    Bouchat a year ago
    delish!!! followed exactly and was phenomenal, we added a brown gravy on the side.

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