Jul 14 2026
Restaurants›The Chop House Grand Rapids›Beef Wellington Recipe

Beef Wellington Recipe

Inspired by The Chop House Grand Rapids
Time1h 30m
Serves6

mushroom duxelle | goose liver pate | medium rare

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Ingredients

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Beef Wellington

Method

Preparation of Beef

  1. 1

    Sear the Beef

    Preheat your oven to 400°F (200°C). Season the beef tenderloin generously with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove from heat and let it cool.

  2. 2

    Prepare Mushroom Duxelles

    In the same skillet, add chopped garlic and cook until fragrant, about 30 seconds. Add finely chopped mushrooms and thyme. Cook until the mushrooms release their moisture and the mixture thickens, about 10-15 minutes. Season with salt and pepper. Allow to cool.

Assembly

  1. 3

    Wrap the Beef

    Lay out the prosciutto slices on a sheet of plastic wrap, slightly overlapping. Spread the mushroom duxelles evenly over the prosciutto. Place the cooled beef in the center and roll tightly using the plastic wrap. Refrigerate for 15-20 minutes.

  2. 4

    Wrap in Puff Pastry

    Roll out the puff pastry on a floured surface. Remove the beef from the plastic wrap and place it in the center of the pastry. Spread goose liver pâté on the beef. Fold the pastry over the beef, sealing the edges tightly. Trim excess pastry and decorate with any leftover pastry.

Baking

  1. 5

    Egg Wash

    Preheat the oven to 400°F (200°C). Beat the egg and brush it over the pastry to give it a golden color while baking.

  2. 6

    Bake

    Place the wrapped beef on a baking sheet lined with parchment paper. Bake 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. 7

    Rest and Serve

    Remove from oven and let the Beef Wellington rest for 10 minutes before slicing. Serve hot and enjoy!

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