Beef Wellington


Anyone who knows me can tell you that I love dramatic flair and occasion. What better dish to open with than a Beef Wellington? Taking cue from Gordon Ramsay, I modified this classic pièce de résistance.

The filet tenderloin is smothered in truffle dijon mustard; wrapped in parma ham; sprinkled with smoked Chardonnay salt; enshrined in a morel, shiitake, and portobello duxelles; and tucked into a delicate golden puff pastry.


Beef Wellington
  • Approx. 10" long beef tenderloin, 4-5" in diameter

  • 8oz roasted chestnuts - blitzed in a food processor

  • 1-2lbs mix of shiitake and baby portabella mushrooms - finely minced

  • Thyme from two springs - minced

  • 2 medium shallots - minced

  • Prosciutto

  • Dijon mustard

  • Puff pastry (defrosted)

  • Egg yolk - beaten

  • Salt and pepper


  1. Preheat oven to 425°F.

  2. In a medium-high pan, sautéed shallots and mushrooms together with heavy sprinkling of salt and pepper. You want to cook out all of the water from the mushrooms to intensity the flavor and prevent a soggy Beef Wellington.

  3. Once water has completely evaporated, add the blitzed chestnuts and thyme, cook for 5 minutes, remove from heat, leave to cool. You know have a duxelles

  4. In a medium-high pan, sear all edges of the tenderloin to get a golden crust.

  5. Paint on the dijon mustard on the still warm tenderloin and leave to rest and cool.

  6. Lay out a large sheet of cling film and lay out the prosciutto in an overlapping shingle formation.

  7. Smear the cooled duxelles on top of your prosciutto shingling in an even layer, 1/4-1/2" thick.

  8. Plop your cooled tenderloin on top and roll the prosciutto-duxelles wrapping around the tenderloin (twisting the sides to seal the package shut) using the cling film to guide the process.

  9. Leave in the fridge to chill for 10 minutes.

  10. Lay out your puff pastry on a fresh sheet of cling film.

  11. Place the packaged tenderloin on top of the puff pastry and use the same technique from Step 8 to seal up the beef in a neat package.

  12. Leave in the fridge to chill for 10 minutes.

  13. Take your beaten egg yolk and brush the outside of the puff pastry.

  14. Lightly score the puff pastry with the back of knife (careful not to puncture the package).

  15. Sprinkle with salt on the outside.

  16. Bake in the oven for 35 minutes for medium / medium-rare.

  17. Rest for 15 minutes.

  18. Slice in generous 1" thick slices.

  19. Plate up, drizzle with the jus from the pan.

  20. Done.