Jul 14 2026
Restaurants›Spoke & Steele›Beef Wellington Recipe

Beef Wellington Recipe

Inspired by Spoke & Steele
Time1h 30m
Serves4

Tender beef wrapped in puff pastry, served with a rich red wine sauce.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Seasoning and Sauce Ingredients

Method

Preparation

  1. 1

    Prepare the Beef

    Season the beef tenderloin with salt and black pepper. Heat olive oil in a large skillet over medium-high heat and sear the beef on all sides until browned (about 3-4 minutes). Remove from skillet and let it cool.

  2. 2

    Prepare the Mushroom Duxelles

    In the same skillet, add chopped mushrooms and thyme. Cook over medium heat until the moisture evaporates and the mixture is dry (about 10 minutes). Season with salt and pepper. Let it cool.

  3. 3

    Wrap the Beef

    On a clean surface, lay out the prosciutto slices in an overlapping manner. Spread the mushroom duxelles over the prosciutto, then place the beef on top. Roll the prosciutto around the beef tightly and wrap in plastic wrap. Refrigerate for at least 30 minutes.

Assembly and Cooking

  1. 4

    Assemble the Wellington

    Preheat the oven to 400°F (200°C). Roll out the puff pastry on a floured surface to fit around the beef. Remove the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry over the beef and seal the edges. Brush the top with beaten egg.

  2. 5

    Bake the Wellington

    Place the wrapped beef on a baking sheet lined with parchment paper. 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.

  3. 6

    Make the Red Wine Sauce

    While the Wellington is baking, combine red wine and beef stock in a saucepan over medium heat. Reduce by half, then whisk in butter until smooth. Season with salt and pepper to taste.

  4. 7

    Serve

    Let the Beef Wellington rest for 10 minutes before slicing. Serve with the red wine sauce drizzled on top.

More from Spoke & Steele