How can I store the Beef Wellington?

In the refrigerator: Prepare and store up to 1 day in advance (not yet baked). In the freezer: Freeze wrapped and uncooked for up to 1 month. Thaw completely in the refrigerator before baking. Reheating: Not recommended to reheat after baking — serve fresh instead.

Can I make the Beef Wellington in advance?

Yes, you can prepare everything up to wrapping in puff pastry and keep it cool until the next day.

Which mushrooms are best to use?

Mushrooms, chestnut mushrooms, or a mix — the more flavor, the better!

What if my puff pastry gets wet?

Make sure the duxelles and spinach are well dried and that the meat is completely cooled. Lightly dust with flour if necessary to prevent sticking and then brush off.

Can I make this without a thermometer?

Yes, but a thermometer gives the most certainty for perfect cooking.

Beef Wellington with spinach, ham, and mushroom duxelles

Name: Beef Wellington with spinach, ham, and mushroom duxelles
Cook time: 2 h
Total time: 2 h
Yield: 6P
Ingredients: 400 g fresh spinach; Butter (for frying or briefly blanching); Paper towels (for squeezing out); 8 slices of raw ham (e.g., Parma ham or Ganda); 1 large rectangular sheet of puff pastry as a base; 1 sheet of puff pastry of about 15 cm for decoration around the top; Egg wash: 1 egg yolk with a splash of milk or water; Plastic wrap

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2 hours

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Medium and Next Level

Beef Wellington is a mega nice classic. A beautiful piece of beef, nicely pink cooked in a crispy puff pastry jacket, surrounded by a flavorful duxelles of mushrooms, shallots, and garlic, with a layer of spinach and fine slices of ham. Perfect for festive occasions or if you want to impress at the table!

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Ingredients

What do you need?

Quantity: 6P

For the meat
1 kg Chateaubriand beef (preferably a nice even piece)
Pepper and salt
Butter (for frying)

For the duxelles
6 shallots
2 cloves of garlic
500 g mushrooms (e.g., button mushrooms or chestnut mushrooms)
Pepper and salt
Butter for frying

For the spinach
400 g fresh spinach
Butter (for frying or briefly blanching)
Paper towels (for squeezing out)

For the wrapping 8 slices of raw ham (e.g., Parma ham or Ganda)
1 large rectangular sheet of puff pastry as a base
1 sheet of puff pastry of about 15 cm for decoration around the top
Egg wash: 1 egg yolk with a splash of milk or water
Plastic wrap

400 g fresh spinach
Butter (for frying or briefly blanching)
Paper towels (for squeezing out)

8 slices of raw ham (e.g., Parma ham or Ganda)
1 large rectangular sheet of puff pastry as a base
1 sheet of puff pastry of about 15 cm for decoration around the top
Egg wash: 1 egg yolk with a splash of milk or water
Plastic wrap

Make it veggie!

Vegetarian Wellington with portobellos and nut duxelles.

Replace the meat with: 8 large portobellos, roasted and dried off
Replace the ham with: Sheets of phyllo dough or thin slices of grilled eggplant
For the duxelles: Add extra walnuts or hazelnuts for additional texture and umami

Preparation method remains identical, but the cooking time will be shorter: about 25 minutes at 185°C.

Preparation method

How do you make this?

Preparing meat: Season the Chateaubriand generously with salt and pepper. Heat a knob of butter in a pan and sear the meat on all sides, including the sides. This helps retain the juices when cutting. Then let cool completely.

To make Duxelle: Chop the shallots, garlic and mushrooms very finely (this can be done in a food processor). Melt butter in the pan and fry the shallots until translucent. Then add the mushrooms. Bake well until all the moisture has evaporated and the mass is dry. Season with salt and pepper. Let cool.

Preparing spinach: Briefly fry or blanch the spinach. Then squeeze very well (use kitchen paper) and chop finely. Set aside.

To prepare ham layer: Place a large piece of cling film on your work surface. Place the slices of ham on top in a rectangular shape, slightly wider than the meat. Divide the duxelle evenly over the ham and then add the finely chopped spinach on top.

Packing meat: Place the meat on the foil at the beginning of the layer and roll up tightly using the foil. Close tightly and let rest in the refrigerator for at least 30 minutes (longer is also possible, even overnight).

Packing puff pastry: Roll out the puff pastry (cold temperature is important!). Remove the meat from the foil and place it on the dough. Roll up tightly and fold the sides at the bottom. Place on a baking tray lined with baking paper, seam side down.

Finishing: Mix the egg yolk with a dash of milk or water and brush the dough all over. Cut the extra sheet of puff pastry with a design and place it decoratively on top. Brush again with dorure.

Baking: Preheat the oven to 185°C. Preferably use a food thermometer: cook to a core temperature of 45°C for rare. Allow approximately 30–40 minutes of baking time.

To serve: Let the meat rest for 10 minutes before carving.