Jul 13 2026
Restaurants›Paris Bistro›Beef Wellington Recipe

Beef Wellington Recipe

Inspired by Paris Bistro
Time2h
Serves2

2 – 8oz filet mignon wrapped in puff pastry served with au poivre sauce, au gratin potatoes & broccoli.

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Ingredients

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Beef Wellington

Au Poivre Sauce

Au Gratin Potatoes

Broccoli

Method

Beef Wellington

  1. 1

    Prepare the Beef

    Season the filet mignon with salt and black pepper. Heat olive oil in a skillet over high heat, and sear the filets for about 2-3 minutes on each side until browned. Remove from heat and let cool slightly.

  2. 2

    Prepare the Mushroom Duxelles

    In the same skillet, add the finely chopped mushrooms and shallots. Cook over medium heat, stirring occasionally, until the mixture is dry and caramelized, about 10-12 minutes. Season with salt and pepper, then remove from heat.

  3. 3

    Assemble the Wellington

    Lay out the prosciutto slices on a sheet of plastic wrap, slightly overlapping. Spread the mushroom duxelles over the prosciutto. Place the filet mignon on top and brush with Dijon mustard. Roll tightly using the plastic wrap, then refrigerate for 30 minutes.

  4. 4

    Wrap in Puff Pastry

    Roll out the puff pastry on a floured surface. Unwrap the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry over the beef, sealing the edges. Brush with beaten egg, then chill for another 15 minutes.

  5. 5

    Bake

    Preheat the oven to 400°F (200°C). Place the wrapped beef on a baking sheet and bake for 25-30 minutes until golden brown and the internal temperature reaches 130°F (54°C) for medium rare.

Au Poivre Sauce

  1. 6

    Prepare the Sauce

    In a saucepan, melt the butter over medium heat. Add the shallots and cook until soft. Add the beef stock and crushed peppercorns, bringing to a simmer. Reduce the sauce by half, then stir in the heavy cream and simmer until thickened, about 5-7 minutes.

Au Gratin Potatoes

  1. 7

    Prepare the Potatoes

    Preheat the oven to 375°F (190°C). In a greased baking dish, layer the sliced potatoes. In a bowl, mix heavy cream, garlic, salt, and pepper, then pour over the potatoes. Sprinkle with cheddar cheese.

  2. 8

    Bake

    Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.

Broccoli

  1. 9

    Cook the Broccoli

    In a pot of boiling salted water, blanch the broccoli florets for 3-4 minutes until bright green. Drain and toss with olive oil and salt.

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