Christmas Pre-orders are now closed.
View our Christmas Cooking Guide
Quality products
Locally sourced
Buy online & in-store
Meat cleaver
Expert knowledge
Delivery box
Fast delivery
Welcome! Get 10% off your first order with code NEW-PETER-10
Quality products
Locally sourced
Buy online & in-store
Delivery box
Free delivery over $95
Meat cleaver
Expert knowledge

Beef Wellington Recipe

See all recipes
Beef Wellington is possibly the ultimate indulgence when it comes to a main dish and the perfect dish to create for your next special occasion. The decadence comes from the ingredients and process where a center cut tenderloin of beef is coated in mustard and a mushroom duxelles, which is then wrapped in prosciutto, a chive crêpe and then finally covered with puff pastry and baked.
Jessica Nguyen
July 20, 2020


Grill plate or grill pan
Grill plate or grill pan


  • 1kg center cut tenderloin (chateaubriand) of beef
  • 4 tablespoons of dijon mustard
  • 6 slices of prosciutto
  • 2 sheets of frozen puff pastry, defrosted
  • 2 egg yolks
  • 1 tablespoon of flakey salt
  • Mushroom Duxelles: 500g of white mushrooms
  • Mushroom Duxelles: 2 small brown onions
  • Mushroom Duxelles: 1 small bunch of thyme
  • Mushroom Duxelles: tablespoons of brandy or whiskey
  • Mushroom Duxelles: 5 cloves of garlic, finely chopped
  • Mushroom Duxelles: 1 tablespoon of butter
  • Chive Crepe: 4 tablespoons of all purpose plain flour
  • Chive Crepe: 150ml of milk
  • Chive Crepe: 1 egg
  • Chive Crepe: A pinch of salt
  • Chive Crepe: 2 teaspoons worth of chives, finely chopped
  • Chive Crepe: 1 tablespoon of butter



Start by making your mushroom duxelles. Peel your onions and garlic and place into a food processor to chop into fine pieces. Heat a large pan with oil and once hot, add in your onions and garlic and stir on medium heat for 5 minutes until soft and translucent.


Whilst the onions and garlic is softening, add your mushrooms into the food processor and chop into fine pieces. Now tip the mushrooms into the pan, add the thyme and stir to combine. Add the brandy/whisky and continue to cook for 5 minutes on medium. The mushrooms will absorb all the liquid, shrink and then release the moisture back into the pan during the cooking process.


Continue to cook on medium to low to evaporate as much moisture as possible. Transfer to a bowl and allow to cool down. Refrigerate if you don’t plan to assemble this the same day.


Now it’s time to sear your beef. Season the tenderloin with salt and pepper all over and place a large pan on high heat with a tablespoon of oil. The pan needs to be super hot so allow the pan to start smoking before placing the beef into the pan to sear.


Sear every side of the beef including the ends for 1-2 minutes maximum. You want as much char and caramelisation on the outside but not really cooking the meat inside at all, as this will be cooked in the oven during the baking process.


Remove from the pan and transfer to a tray. Immediately spread the Dijon mustard all over the beef whilst it is still hot. This prevents the meat from drying out and allows it to absorbs the flavor of the mustard into the meat. Allow to cool, cover and refrigerate if you are not planning to assemble that same day. You can do this up to two days in advance of serving.


Now make your crepe. Add all ingredients into a bowl and whisk to combine until smooth.


Preheat a large pan with a teaspoon of butter and once melted, pour in 1 ladle of the crepe batter, just enough to coat the surface of the pan. Cook on medium for 1-2 minutes before flipping and cooking for another minute before placing onto a plate to cool. The first crepe never works, so now cook a further 2 crepes that you will actually use to roll the beef. Allow to cool, cover and refrigerate if you are making this in advance.


Time to assemble your Beef Wellington! Place 2 of the crepes down onto a chopping board overlapping each other so you have a rough rectangle crepe surface. The length of the crepes needs to be long enough to wrap entirely around the beef wellington. Now place down 5-6 slices of prosciutto down onto the base of the crepe, carefully overlapping each other.


Then carefully and evenly spread the mushroom duxelles all over the prosciutto, making sure there is enough to evenly coat the beef when rolled.


Now place your beef along the base of the mushroom duxelles and gently begin to roll the beef into a ‘burrito’ so that the crepe, prosciutto and mushrooms are completely covering the beef.


Then cover with cling wrap with enough excess wrap on the sides to twist and seal off the ends with cling wrap. Place into the fridge to chill for 1 hour.


Now roll your puff pastry onto your bench top and brush the top with some some egg wash (2 egg yolks mixed with a dash of water). This will help your beef stick to the pastry. Then slowly roll the pastry around the beef until the edges meet. Cut off any excess pastry on the sides and then using your fingers, pinch close the the ends of the pastry, making sure the beef is fully encased in the pastry and there are no holes.


Brush the entire surface of the pastry with the same egg wash from before.


You could now place this into the oven to cook or you can alternatively score the pastry or add a lattice over the top to make it look like a spectacle!


If so, take another sheet of pastry, large enough to cover the exposed surface of the Beef Wellington and using a sharp knife cut vertical slits/dashes down the pastry to create a lattice effect.


Carefully drape the lattice over the current pastry and spread it evenly, cutting off any overhang on the sides.


Finally, gently brush the lattice and pastry again with the same egg wash. Sprinkle a generous amount of flakey salt over the top of the pastry.


Bake in the oven at 220 degrees Celsius for 45 minutes or until the pastry is nice and golden brown.


Remove from the oven and allow to rest for 15 minutes before slicing and serving.

Order now from our Christmas Store

Shop now

About the author

Jessica Nguyen is a passionate home cook living in Melbourne, whose mission is to inspire people to cook at home for themselves and for the people around them, one Instagram story at a time. She shares easy to follow step-by-step recipes on her Instagram account, sharing the whole process via Instagram stories in an approachable and educational way. The whole recipe is then saved on her Instagram “Highlights” for people to refer back to if they want to recreate at any time. She also shares recipe remakes from people on her Instagram story in the hope that even the worst or novice of cook may muster up the courage to follow other people’s leads if they are not convinced by hers. Jessica currently writes a weekly recipe for the Shameless Podcast’s weekly newsletter, Australia’s most popular podcast of 2019 and has been featured in Vogue Australia, The Iconic and The Footnotes to name a few. Past brand collaborations include: David Jones, Dan Murphy’s, Bed Threads, Benefit Australia, Homebodii and SUBOO. Whether you’re an aspiring cook, a terrible cook who wants to get better, looking for inspiration for your weekly meals, or someone who wants to understand what goes into making a dish, her content will have something for you! Follow Jessica Nguyen on instagram: @jessica_nguyen_


Beef, Wellington

Get premium meat for any recipe with Peter Bouchier.

Related recipes

No items found.

our wine range is here

Curated by esteemed sommelier, Virginia Selleck

Shop now