Beef Wellington

This elegant and delicious Filet Wellington is my first choice for a wonderful New Year’s Eve.


Difficulty: Hard

Time: 40 min. preparation time, 10 min. baking time

Nutrition: Calories ca 699 / Protein 45g / Carbohydr. 32g / Fat 54g

Ingredients (5 servings)

1 kgbeef tenderloin
1 tbsppepper (freshly ground)
2 tbspolive oil (divided)
20 gmixed Italian herbs (e.g. parsley, thyme, marjoram)
250 gwild mushrooms (e.g. brown mushrooms, porcini, chanterelles)
50 gbutter
100 mlwhite wine
0.5 tspsalt
120 gbacon (sliced)
400 gpuff pastry
1egg yolk
flour for work surface


baking sheet, refrigerator, food processor, oven, baking paper, rubber spatula (optional), plastic wrap, brush, cooking spoon, cutting board, knife, 2 large frying pans, rolling pin

Wine Tip

Bordeaux, 2012
This blended red wine reveals a slightly spicy aroma. Bordeaux is bold and dry and the perfect compliment to most hearty meat dishes. Bordeaux releases its ideal aroma at about 16 – 18°C/40 – 65°F.

Step 1

Beef Wellington

Rub beef tenderloin with freshly ground pepper. Heat some olive oil in a large frying pan until hot but not smoking. Brown beef on all sides for approx. 10 – 12 min. Set aside to cool.

large frying pan

1 kg beef tenderloin / 1 tbsp pepper / 1 tbsp olive oil

Step 2

Beef Wellington

Finely chop shallot. Pick herb leaves and chop roughly. Cut mushrooms into cubes.

cutting board, knife

1 shallot / 20 g Italian herbs / 250 g wild mushrooms

Step 3

Beef Wellington

In a large frying pan, heat butter and remaining olive oil. Add shallot and mushrooms and sauté until translucent.

large frying pan, cooking spoon

50 g butter / 1 tbsp olive oil

Step 4

Beef Wellington

Deglaze with white wine. Add salt and chopped herbs. Continue to sauté for approx. 10 min. until the alcohol has evaporated. Remove from heat and allow to cool.

100 ml white wine / 0.5 tsp salt

Step 5

Beef Wellington

Transfer mushroom mixture to a food processor. Blend until smooth.

food processor

Step 6

Beef Wellington

Lay out a large sheet of plastic wrap on a cutting board. Line up half of the bacon slices in the middle. Spread mushroom paste over bacon. Then place beef tenderloin on top. Spread the remaining mushroom paste over the beef and cover with bacon slices. Tightly wrap beef with mushroom paste and bacon by wrapping up the plastic wrap. Cool in refrigerator for approx. 30 min.

refrigerator, plastic wrap, rubber spatula

120 g bacon

Step 7

Beef Wellington

Preheat oven to 180°C/350°F. On a lightly floured work surface, roll out puff pastry into a rectangle. Remove beef from the plastic wrap and place lengthwise in the middle. Wrap pastry around beef so long sides overlap. Fold in short sides and tightly seal.

oven, rolling pin

400 g puff pastry / flour for work surface

Step 8

Beef Wellington

Transfer to a lined baking sheet seam side down. Brush with egg yolk and bake in a preheated oven at 180°C/350°F for approx. 10 – 15 min. Then reduce heat to 120°C/250°F and continue to bake for approx. 10 more min. until golden. Remove from oven and allow to rest for approx. 10 min. Enjoy with a fresh salad or vegetables.

baking sheet, baking paper, brush

1 egg yolk