Kitchen and Craft: Beef Wellington, A Meat Lover’s Favorite

Isabella Sanford, Reporter

   It all started three years ago when my mom found this recipe on Pinterest. Pinterest is the app where people go for art, crafts, recipes, meal ideas and more. My mom uses Pinterest for recipes for literally every type of food and I’m not complaining, it all tastes really good. She found the baked potato soup recipe on Pinterest,  she’s found muffins, she finds all types of appetizers, on Pinterest.

   A few years ago, my mom made Beef Wellington for New Years’. It was beyond delicious. Words cannot even describe my love for that meal. However, it’s a lot of food, so plan accordingly for the number of people eating. It’s now a tradition in my family to make Beef Wellington for New Years’ because everyone in my family loved the dinner.


3 lb center-cut beef tenderloin

kosher salt, to taste

black pepper, to taste

2 tablespoons canola oil

¼ cup english mustard

1 tablespoon butter

2 shallots, minced

2 lb cremini mushroom, minced

5 cloves garlic, minced

½ lb prosciutto, thinly sliced, or ham

1 sheet puff pastry

2 eggs, beaten


   The first step is to take the beef tenderloin and make sure it is room temperature. Next, season the beef with kosher salt and pepper to taste.

   The next step is to add oil to a pan on high heat. Once the oil is hot, add the tenderloin and sear for three minutes on each side, including the ends.

   Then, take your cooked tenderloin, remove the ties and brush with the English mustard. This creates a flavor barrier between the prosciutto or ham and the tenderloin.

   While letting that cool, add the butter, shallots, mushrooms and garlic to the same pan used to cook the tenderloin on medium to high heat and stir until the mixture becomes a dry paste-like texture. Add salt and pepper for seasoning.

   Next, place plastic wrap on a surface, twice the length and width of the tenderloin. On top of the plastic wrap, place layers of the prosciutto or ham, depending on what was chosen, in a square. Then, spread the mushroom mixture on the prosciutto and wrap tightly around the tenderloin, and use the extra edges of the plastic wrap to tie together and hold the shape of the Wellington. Refrigerate for fifteen minutes.

   Preheat the oven to 400 degrees and place the refrigerated puff pastry and beef on a greased, parchment paper-lined baking sheet. Brush the surface with beaten eggs.

   Then, bake the Beef Wellington for 40 minutes or until the surface of the puff pastry is a dark golden brown and the beef is a medium-rare temperature of 135 degrees.

   Finally, enjoy!