Beef Wellington – A Classic Recipe

Beef is categorized as red meat and it contains higher amounts of iron than chicken or fish. Due to its health benefits, we propose you a Beef Wellington recipe inspired by a well known chef.

Fresh, lean beef is rich in various vitamins and minerals, especially iron and zinc. Therefore, if you consume it moderately, it helps you keep your diet balanced and healthy.

Nutrition Facts:

Beef contains proteins and fats. Below you can find more info about nutritional facts for 100 grams of beef.

  • Calories: 217
  • Water: 61%
  • Protein: 26.1 grams
  • Carbs: 0 grams
  • Sugar: 0 grams
  • Fiber: 0 grams
  • Fat: 11.8 grams


Animal protein is usually of high quality and its contains all nine essential amino acids for your balanced, healthy diet.


Beef contains different quantities of fat — also called beef tallow.

Meat is an great source of different vitamins and minerals. These include vitamin B12, zinc, selenium, iron, niacin, and vitamin B6.

Beef Wellington

Beef Wellington is a preparation of fillet steak coated with pâté and duxelles, which is then wrapped in parma ham and puff pastry, then baked. Some recipes include wrapping the coated meat in a crêpe to retain the moisture and prevent it from making the pastry soggy.

Beef Wellington is a classic recipe for every aspiring cook. It can prove quite difficult for a novice, but if you try it several times you will get the hang of it. Today’s recipe is inspired by Chef Gui Alinat, a top Chef and author of multiple cookbooks. 


1 x 4 pounds beef tenderloin
8 ounces pate’ de foie gras
1 ounce truffle peelings
2 pounds puff pastry
20 fluid ounce Madeira sauce


  1. Trim 3 to 4 inches (7.5 to 10 centimeters) of the tail from the tenderloin. The small tail portion can be used for some other preparation.
  2. Season the tenderloin with salt and pepper and sear in a small amount of oil in a large rondeau. Remove from the pan and cool.
  3. Spread the surface of the tenderloin with the pâté de foie gras. Sprinkle the truffles over the pâté .
  4. Roll the puff pastry dough into a rectangle approximately 3/16 inch (5 millimeters) thick and large enough to wrap around the entire tenderloin.
  5. Turn the tenderloin over and place it lengthwise, pate side down, in the center of the pastry. Fold the ends over and wrap the pastry around the tenderloin, sealing it with egg wash and trimming off any excess.
  6. Transfer the Wellington to a baking sheet, placing the seam side down. Brush the surface with egg wash.
  7. Bake the Wellington in a 350F (180C) oven until the center reaches 5oF-130F (52C-54C), approximately 40 minutes. Do not overcook; the crust holds in steam and heat, thus enhancing the effects of carryover cooking.
  8. Allow the meat to rest 5 minutes after baking. Carve the Wellington table side or on a buffet with Madeira sauce served on the side.
  9. Enjoy!

Which is your favorite beef wellington recipe? Share your recipe with us!


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