Recipes & Tips

Beef Wellington Recipe

  • Servings: 6
  • Prep Time: 50 minutes
  • Cook Time: 25 minutes

There is no better way to showcase a perfect cut of New Zealand grass-fed beef, than to wrap it up in puff pastry, right? Beef Wellington might seem like a recipe best left to the professionals but trust us that with some store-bought puff pastry and some handy plastic wrap, it’s well within the range of a home cook. As an added bonus, this Beef Wellington recipe is a total dinner party showstopper.


For the Beef:

  • 1.75-2 lb New Zealand grass-fed beef tenderloin (tip: look for the Taste Pure Nature logo)
  • Kosher salt and freshly ground pepper
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard

For the Mushroom Filling:

  • 1 lb mushrooms (a mix of cremini + button mushroom is great)
  • 3 cloves garlic, peeled
  • 1 shallot, peeled and roughly chopped
  • 4 sprigs thyme, leaves only
  • 2 tablespoons fresh parsley
  • 2 tablespoons butter
  • Kosher Salt & freshly ground pepper to taste
  • 6 slices prosciutto

For the Pastry:

  • 1 pkg frozen puff pastry, thawed but cool
  • 1 egg, beaten with 1 tsp water
  • Flaky salt


For the Beef:

  • 1. Heat a 12” skillet over high heat and coat with 1 tablespoon olive oil. Season the beef tenderloin generously with kosher salt and freshly ground pepper.
  • 2. Sear the beef tenderloin for about 30-60 seconds on all sides until browned but still rare on the inside. Place on a wire rack set into a rimmed sheet pan and brush all over with Dijon mustard.

For the Mushroom Filling:

  • 3. Combine the mushrooms, garlic, and shallot in a food processor and process until finely minced. Alternatively mince the mushrooms, garlic and shallot very finely with a chef's knife.
  • 4. Heat the same skillet used to sear the beef tenderloin over medium heat and melt 2 tablespoons butter. Add the mushroom mixture and season with kosher salt.
  • 5. Sauté until all the water from the mushrooms has evaporated, about 6-8 minutes, making sure to stir often to keep the mushrooms from sticking to the pan. Add the thyme and parsley, then season to taste with kosher salt and freshly ground pepper. Remove from the heat and set aside to cool.
  • 6. Lay a large piece of plastic wrap on the counter and arrange the slices of prosciutto overlapping slightly to create a square the same length as the beef tenderloin. Spread the mushroom filling evenly over the prosciutto.
  • 7. Lay the beef tenderloin onto the bottom third of prosciutto and mushroom filling and use the plastic wrap to help you tightly roll into a log and secure with plastic wrap. Place in the refrigerator to chill and for at least 20 minutes.
  • 8. On a floured surface, roll out a sheet of puff pastry into a rectangle large enough to cover the beef. Cut out a small square from each corner (this will be excess dough when rolled). Unwrap the beef and lay on the bottom third of the puff pastry, then roll into a tight log, being careful not to stretch the pastry. Trim the pastry and fold in the ends to fully enclose the beef. Place the seam of the pastry on the bottom then carefully transfer to a sheet pan. Brush all over with egg wash and set in the refrigerator to chill.
  • 9. Meanwhile preheat the oven to 400 F. Remove the beef wellington from the refrigerator and score lightly with a sharp knife and brush lightly again with egg wash and sprinkle with flaky salt.
  • 10. Bake for 25-30 minutes until nicely browned. Rest for 10 minutes, slice into 1 inch rounds. The beef should be a rosy medium to medium-rare. Serve with roasted root vegetables and a simple salad.
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