Jul 14 2026
Restaurants›D. Rowe's Restaurant & Bar›Beef Wellington Recipe

Beef Wellington Recipe

Inspired by D. Rowe's Restaurant & Bar
Time1h 30m
Serves4

A classic dish served with rich gravy.

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Ingredients

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For the Beef Wellington

For the Gravy

Method

Beef Wellington

  1. 1

    Prepare the Beef

    Season the beef tenderloin with salt and black pepper. Heat olive oil in a skillet over high heat and sear the beef on all sides until browned (about 2-3 minutes per side). Remove from heat and let it cool.

  2. 2

    Make the Mushroom Duxelles

    In the same skillet, add the finely chopped mushrooms, shallots, and thyme. Cook over medium heat until the moisture from the mushrooms evaporates and the mixture is dry, about 10 minutes. Let it cool.

  3. 3

    Assemble the Wellington

    Lay out the prosciutto slices on a sheet of plastic wrap, slightly overlapping. Spread the mushroom mixture on top. Place the cooled beef on top of the mushrooms and roll tightly using the plastic wrap. Chill in the refrigerator for 15-30 minutes.

  4. 4

    Wrap in Puff Pastry

    Preheat the oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface. Unwrap the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry over the beef and seal it, cutting off any excess. Brush the pastry with the beaten egg.

  5. 5

    Bake

    Place the wrapped beef on a baking sheet and bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and the internal temperature of the beef reaches 130°F (54°C) for medium-rare.

Gravy

  1. 6

    Prepare the Gravy

    In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux. Gradually add the red wine and beef stock, stirring constantly until the mixture thickens. Season with salt and pepper to taste.

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