Jul 14 2026
Restaurants›Stroud's Oak Ridge Manor›Beef Wellington Recipe

Beef Wellington Recipe

Inspired by Stroud's Oak Ridge Manor
Time2h
Serves6

Tender beef wrapped in puff pastry.

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Ingredients

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Main Ingredients

For the Mushroom Duxelles

For Assembling

Method

Preparing the Beef

  1. 1

    Sear the Beef

    Preheat your oven to 400°F (200°C). Season the beef tenderloin generously with salt and black pepper. In a hot skillet, add a little oil and sear the beef on all sides until browned (about 2-3 minutes per side). Remove from heat and let it cool.

Making the Mushroom Duxelles

  1. 2

    Prepare the Mushrooms

    Finely chop the mushrooms, shallots, and garlic. In the same skillet used for the beef, melt the butter over medium heat. Add the shallots and garlic, sauté for about 2 minutes until fragrant.

  2. 3

    Cook the Mushrooms

    Add the chopped mushrooms and thyme to the skillet. Cook until the mixture is dry and the mushrooms have released their moisture, about 10-15 minutes. Season with salt and black pepper to taste. Remove from heat and let cool.

Assembling the Wellington

  1. 4

    Layer the Prosciutto

    On a sheet of plastic wrap, lay out the prosciutto slices slightly overlapping. Spread the cooled mushroom duxelles over the prosciutto.

  2. 5

    Wrap the Beef

    Place the cooled beef in the center of the mushroom-covered prosciutto. Using the plastic wrap, roll it tightly into a log shape and refrigerate for 15 minutes to set.

  3. 6

    Wrap in Puff Pastry

    Roll out the puff pastry sheets on a floured surface. Unwrap the beef and place it on the pastry. Fold the pastry over the beef, sealing the edges. Cut off excess pastry and crimp the edges to secure.

  4. 7

    Egg Wash

    Mix the egg yolk with milk. Brush the egg wash over the pastry for a golden finish.

Baking

  1. 8

    Bake the Wellington

    Place the wrapped beef on a baking sheet lined with parchment paper. Bake in the preheated oven for about 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.

  2. 9

    Rest and Serve

    Remove from the oven and let it rest for 10 minutes before slicing. Serve warm.

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