beef wellington

If you have been following on social media for a while, you may recognize this delicious Beef Wellington recipe that Albert made on a whim over the holidays. It’s 6 months later, and people are still begging for this recipe. Here it is! 

CLICK HERE for a video recipe version. 

Try the recipe below: 

Serves 6 to 8


  • – 100% Grass Fed/Finished or pasture raised Beef Tenderloin (5lb tenderloin recommended)
  • – Pasture Raised prosciutto or bresaola – we used La Quercia (it is very important to use pasture raised/wild when it comes to monograstric animals due to PUFAs – I will write about this) 
  • – Organic Baby Bella mushrooms (fresh) (16oz)
  • – Organic pine nuts (8oz)
  • – Organic puff pastry *Make your own or we used Dufour
  • – 1 Organic Pasture raised egg
  • – Za’atar seasoning
  • – Extra Virgin Olive Oil
  • – Beef Tallow
  • – Real salt & pepper

Tools needed: 

  • – Cling Wrap (pick your battles)
  • – Parchment paper
  • – Sauce pan
  • – Food processor or equivalent

Phase A: Prepping the tenderloin

  • 1. Heat beef tallow on high on stovetop in stainless steel or cast iron pan 
  • 2. Sprinkle salt and pepper generously on exterior of tenderloin
  • 3. Once the pan is heated, place the entire tenderloin into the pan to sear
  • 4. Turn the tenderloin 1/3rd turn every 1 minute during searing process
  • 5. Remove tenderloin from heat, allow to cool slightly
  • 6. Place a layer of prosciutto/bresaola atop a large piece of plastic cling wrap or similar
  • 7. Set tenderloin on top of the cured meat layer and plastic wrap
  • 8. Wrap tenderloin thoroughly in a layer of prosciutto/bresaola, ensuring entire surface of tenderloin is covered
  • 9. Twist the ends of the plastic wrap once the tenderloin is completely covered, ensuring no liquid can escape
  • 10. Place wrapped tenderloin in refrigerator for 30 minutes to cool and set

Phase B: Preparing the mushroom spice mixture

  • 1. Finely chop 16oz of baby bella mushrooms and 8oz of pine nuts in a food processor, adding za’atar spice mixture halfway through chopping. Ensure no visible large lumps more than the size of a dime are remaining
  • 2. Heat a liberal amount of extra virgin olive oil in saucepan
  • 3. Place chopped mixture into saucepan, cooking until fragrant and until the mixture begins to take on uniform coloring
  • 4. Once the mushroom spice mixture has taken on a paste-like consistency, remove from heat and place into a small bowl and set aside

Phase C: Preparing the Wellington for Baking

  • 1. Prepare a large baking sheet by covering with parchment paper and greasing with suitable oil/fat mixture, such as beef tallow or raw butter (unsalted is preferable)
  • 2. Place a large sheet of puff pastry dough on the baking sheet, spreading it to evenly cover the entire surface
  • 3. Brush the surface of the puff pastry with melted butter (salted is preferable here). 
  • 4. Retrieve mushroom spice mixture and spread evenly, horizontally across the vertical 2/3rds of the pan. If the pan were a map, you want to cover the globe from Canada to Japan and from there to Brazil and Australia. 
  • 5. Retrieve wrapped tenderloin from the refrigerator and remove plastic wrap. 
  • 6. Place wrapped tenderloin atop the mushroom spice mixture at the absolute center of the pan, aligned horizontally parallel with the edges of the pan. 
  • 7. Grab each side of the puff pastry at the top and bottom of the pan, and lift them up, using this motion to cover the wrapped tenderloin with the spice mixture. 
  • 8. Do the same with the left and right sides of the puff pastry.
  • 9. Arrange the excess puff pastry such that the wrapped tenderloin remains covered by the spice mixture and the puff pastry forms a consistent, uniform exterior surface. You may arrange this to your personal style preference, either utilizing the excess pastry for some aesthetic design or simply cut away the excess pastry for a more simplistic look. 
  • 10. Once the puff pastry exterior shell is stable and complete, brush the pastry thoroughly with an egg wash. Exclude the bottom of the pastry that is in contact with the parchment paper to avoid jeopardizing the structure of the prepared dish.

Phase D: Cook and Serve

  • 1. Preheat Oven to 425°F
  • 2. Cook for 40-45 minutes or until interior temperature reaches 140°F
  • 3. Once cooking is complete, remove from oven and let sit 10 minutes before carving
  • 4. Carve perpendicular to the wellington, cutting into slices that are 1.5-2 inches in thickness 


Serve and enjoy!