Beef Wellington #SundaySupper

Beef Wellington by Family Foodie

Have you ever made Beef Wellington?  I had not tried it before this weekend.  I really have not seen it offered as an entree at any of our favorite restaurants and admit that it wasn’t until I started watching Master Chef that I was intrigued by it. Chef Gordon Ramsay was so passionate about Beef Wellington and it seemed that 9 out of 10 contestants could not execute this recipe.  Every time I saw someone struggling with Beef Wellington on the show, I couldn’t help but think, I could so make that!

Ron and the boys love any kind of beef and were now dying to try Beef Wellington.  This has been on the top of my Recipe Bucket list for the last couple of months.  It’s the start of a new year and the #SundaySupper Team was also ready to tackle those recipes that they had on their must-try list.  It was the perfect timing for me to tackle this bad boy!

I am really glad that I gave Beef Wellington a shot.  It was fabulous and juicy and had so many layers of flavor.  It is a true bucket list recipe everyone really should try even if just once.  I will tell you that it was more intimidating than I realized.   While watching Master Chef, I would see the contestants over cook the beef and toss it aside and start over.  Well, this is a pricey piece of meat, certainly not one that I would be willing to toss if I didn’t cook it properly…  add the prosciutto, pate and puff pastry.  Trust me when I tell you, we would be eating this piece of meat even if it were burnt.  So while  not on the show and while not being yelled at by Chef Ramsay, I still felt the pressure.

Beef Wellington Family Foodie

Would I cook it again?  Absolutely!  I served it with Garlic Squashed Potatoes, Creamed Spinach and Shallot, Rosemary, Red Wine Au Jus, it really was Fab-U-Lous. It is not an everyday family meal or even a regular Sunday Supper meal, instead it is something that is perfect for a memorable occasion.  For us, it was the perfect meal to start 2013… especially when I saw the oohs and aahs from my boys and the huge smiles on their faces!

Beef Wellington
Cook time
Total time
Recipe adapted from Beef Wellington by Gordon Ramsay
Serves: 6
  • 2 -3 lbs Filet of Beef
  • 3 tablespoons olive oil
  • 1 cup Mushrooms finely chopped
  • 3½ tablespoons Butter
  • 1 large sprigs fresh Rosemary
  • 6 ounces Chicken or Pork Pate
  • 12 slices Prosciutto
  • 1 lb Puff Pastry, thawed
  • 1 handful flour
  • 2 egg yolks beaten with 1 tsp water
  • Sea Salt & Pepper to taste
  1. Heat oven to 425°F Place the beef on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool.
  2. While the beef is cooling, use a food processor to finely chop the mushrooms.
  3. Heat 2 tbsp of the oil and all the butter in a large pan and fry the mushrooms on a medium heat, with the rosemary sprig, until you have a softened mixture. If there is excess moisture, use a paper towel to absorb.
  4. Overlap two pieces of plastic wrap over a large chopping board. Lay the prosciutto on the plastic wrap, slightly overlapping, in a double row.
  5. Spread half the mushroom mixture over the prosciutto.
  6. Spoon half the Pork Pate over the mushroom mixture then sit the fillet on it and spread the remaining mushroom mixture and Pate over it.
  7. Use the plastic wrap edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of plastic wrap to tighten it as you go.
  8. Chill the fillet while you roll out the pastry.
  9. Roll out a third of the pastry to a 7 x 12in strip and place on a non-stick baking sheet. Roll out the remaining pastry to about 11 x 14in. Unravel the fillet from the plastic wrap and place it in the center of the smaller strip of pastry and brush the pastry's edges, and the top and sides of the wrapped fillet, with beaten egg yolk. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides.
  10. Seal the rim with the edge of a fork or spoon handle. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins.
  11. Heat oven 375°.
  12. Brush the Wellington with a little more egg yolk and cook until golden and crisp - 20-25 mins for medium-rare beef, 30 mins for medium or until meat thermometer registers 130 degrees.
  13. Allow to stand for 10 mins before serving in half inch slices.

Kid Ratings: Alexandra 9, Ronnie 10, Reis 10, Riley 10   Guest:  Natalia 10
*Alexandra is not a huge meat lover and even she raved about the beef wellington

Creating family memories Around the Family Table is what it’s all about.   This was a fun way for our family to kick off the New Year with Sunday Supper!  Although it is a virtual table, I can tell you that I feel like I cooked alongside of each of our contributors this week.  We hope you will break bread with us and hope we inspire you to cook something new in 2013.

Join us this Sunday at 7 pm Eastern Time on Twitter as we share our bucket list recipes during our#SundaySupper chat.

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  1. says

    This looks gorgeous and amazingly delicious, Isabel. I have made my own version of individual ones with filets, blue cheese, mushroom duxelles, and phyllo to make it a smidge lighter. Hmmm, maybe that will be my retro remix recipe for a few weeks from now!

  2. says

    So impressive! I have never tried to make Beef Wellington, but I hear you – I’ve seen Gordon Ramsay get really passionate about it and always wondered how difficult it would be to execute. Yours looks like quite the success!

  3. says

    I had this many times growing up, it was very popular in the early 80´s. And it is a part of my list too, especially since GR says it took him years to perfect the final recipe. I particularly like that the meat is always red and juicy. And really, what isn´t improved with a piece of puff pastry? Have a great day Isabel!

  4. says

    Look at you Ms. Overachiever. :) Nice choice. I haven’t had a beef wellington for years. Like you said few restaurants even make it any more and I’m sure the only reason it showed up on Gordon Ramsey’s show is because he still makes things like figgy pudding and kidney pie. Plus the restaurants I’ve had it at, one I know just used a frozen version because it was still cold when it arrived on my plate…

    This really doesn’t look to difficult I may have to give it a try myself. Thanks and I look forward to your kidney pie on next year’s bucket list.

  5. says

    Isabel – this looks simply amazing! Congratuations – on a fantastic Beef Wellington. This could be perfect for the 2013 Holidays:)

  6. says

    It’s been years since I’ve made beef wellington…way before my blog! I need to treat my family again…yours is definitely a masterpiece!!!

  7. says

    Beautiful beef wellington. I have not made one yet and I’m adding it to my bucket list.
    Ditto on eating the pricey meat even if it is very overdone. We don’t toss food like that around here.

  8. says

    You know, I’ve been wanting to try Julia Child’s recipe for a while now but it seems very daunting until I watched Chef Ramsay demonstrate it on a YouTube video a couple of weeks back. I’ll get around to it one day, but you’re correct: The filet is expensive…

  9. says

    Ooh this looks so juicy and yumm. So much flavor! Will try this on my venison steak next. Thanks for hosting such a lovely theme & great pics Isabel !

  10. says

    What a beautiful dish – congrats on tackling such an ambitious bucket list dish and having it come out so gorgeously. I haven’t made it since I was in school, and know how labor intensive it can be. But I agree, it’s worth it!

  11. says

    This is truly a special meal, Isabel! The kind of meal that you want to savour slowly with your loved ones. I’m so impressed – I would’ve never been brave enough to try this! Yours looks perfectly cooked – I don’t even think Gordon Ramsay could find fault with it! I used to watch Hell’s Kitchen and every single season, no one could cook a good beef wellington. It would be on the menu every dinner service and of course, someone would screw up and the wellies would go into the garbage (I cringe thinking about the waste of food!). I wish I were at your house the night this was made!

  12. says

    I have never made a whole beef Wellington, just individual ones so I am in awe of the golden crust with perfectly pink meat in the middle. Top of the class, Isabel!

  13. says

    This made me smile, I remember one (very memorable!) occasion where my grandma tried to make this for dinner… ohhh I learned some interesting language that day!

  14. says

    That is one stunning piece of beef! I’ve only had beef wellington once in my life and it was enough to say that I wasn’t a fan, but I would certainly try it again if it was in front of me and was as perfectly cooked as your and had that gorgeous, golden flaky crust! Brava!

  15. says

    Isabel, you are so couragous for making this dish. I’ve thought about it a few times but never had the guts to make it. Now I really want to give a go. Looks absolutely delicous!

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