Sunday Classics: Beef Wellington

August 21, 2018

Beef Wellington is perhaps one of the most sumptuous roasts known to mankind. Though its history is ambiguous, one thing for certain is that its royalty is traced to the English, being their traditional preparation of beef tenderloin. Classic, lavish, and always delicious, Beef Wellington is a crowd pleaser in any household.

If cooked right, this roast is an irresistible delight. Imagine breaking into that crisp, soft, buttery crust, slicing through layers of smoky prosciutto, earthy mushrooms, and greeted by a perfectly medium-rare slab of meat. While our simpler version of Beef Wellington is easier on the wallet, other forms of Beef Wellington demand a generous portion of foie gras slathered on the beef and some heavy cream incorporated with the mushrooms, and you can always opt for this if you’re in a fancy mood.

And that is always a good thing in a case such as this.

Beef Wellington

Total Time: 90 minutes / Yield: 2-4 servings

Ingredients for the Beef

  • 1-1.2 kg beef tenderloin
  • Salt and pepper
  • Olive oil
  • Store-bought puff pastry
  • 200g prosciutto

Ingredients for the Mushroom Duxelles

  • 500g button mushrooms
  • 3 tbsp butter
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp minced garlic
  • 1/4 cup chopped shallots


  1. Pulse button mushrooms in a food processor until finely chopped, then transfer to a bowl.
  2. Heat butter and oil together, and sauté garlic and shallots.
  3. Add in the chopped mushrooms and season with salt and pepper.
  4. Cook until the moisture in the mushroom evaporates. Set aside to cool.
  5. Prepare the beef by cleaning all the ligaments.
  6. Dry the tenderloin with a kitchen towel, and season it with salt and pepper.
  7. Sear all sides of the beef tenderloin on a hot cast iron pan. Set aside.
  8. In a tray, layer thin slices of prosciutto in a rectangular shape, enough to wrap around the tenderloin.
  9. Spread the mushroom duxelles on top of the layered prosciutto.
  10. Put the beef tenderloin in the middle and roll.
  11. Wrap with puff pastry by brush the puff pastry with egg wash (1 egg + 1 tbsp water beaten together).
  12. Bake in a preheated oven at 350 degrees Fahrenheit for 20 minutes.
  13. Lower down temperature to 300 degrees, and bake for another 20-25 minutes, or until center registers 130 degrees F for medium rare, 145 degrees F for medium well, and 160 degrees F for well done.
  14. Serve immediately.
Mikka Wee Mikka Wee

Mikka Wee is former editor of and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, She has always been crazy about travel, food, and her dog Rocket.

13 comments in this post SHOW

13 responses to “Sunday Classics: Beef Wellington”

  1. Gin Chung says:

    Do you have a quick recipe for the puff pastry?

    • Mikka Wee says:

      Hi Gin! Unfortunately, we don’t! We use store-bought puff pastry for convenience. 🙂

      • Gin Chung says:

        No problem. I randomly found one in Rustan’s Fresh Supermarket. 🙂

        I do suggest cranking up the heat, even for smaller cuts of beef. When I tried it, the middle didn’t cook enough. Try baking at 400 degrees for 20 mins and 350 until properly cooked. 🙂

  2. Ramon Rocha IV says:

    Damn. What a perfect looking beef wellington. If Gordon Ramsey saw this, I’m sure he won’t screaming, “IT’S RAW!!!!”

  3. janellido says:

    where do i get store-bought puff pastry?

  4. […] porters are all examples of what you can drink alongside a meaty entrée. Try drinking them with a Beef Wellington, […]

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