Alton Brown Beef Wellington Recipe

This flaky, golden Alton Brown Beef Wellington is made with a tender center-cut filet, a rich mushroom-pâté filling, and store-bought puff pastry, ready in about 90 minutes. The crisp pastry shell gives way to a perfectly medium-rare interior that melts in your mouth. I love how the smart freezer technique ensures the beef stays juicy while the crust bakes to perfection.

The Secret To Getting It Right

What I learned making this version is that moisture management is everything. Most Wellington recipes fail because the mushrooms release water during baking, turning the beautiful pastry into a soggy mess. Alton Brown’s method of squeezing the liquid out of the mushrooms with a clean kitchen towel before cooking them is a non-negotiable step that guarantees a crisp bottom crust.

Another brilliant lesson is chilling the beef tenderloin in the freezer for 20 minutes before assembly. This slight chill keeps the center of the meat cool, preventing it from overcooking while the puff pastry has enough time in the hot oven to puff up and turn golden brown. It’s a simple trick that solves the biggest problem with this classic dish.

Alton Brown Beef Wellington Ingredients

• 2 pounds center-cut beef tenderloin (chateaubriand), trimmed
• 1 pound white button mushrooms, cleaned
• 1 tablespoon unsalted butter
• 1/4 cup onions or shallots, finely chopped
• 1 tablespoon dry sherry
• 1/2 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 ounces pâté de foie gras (or chicken/pork liver pâté)
• 1 sheet (approx. 1 lb) frozen puff pastry, thawed
• 1 large egg (for wash)
• 1 tablespoon water (for wash)
• Flour (for dusting)

How To Make Alton Brown Beef Wellington

1. Prep the Mushrooms: Pulse the mushrooms in a food processor until finely chopped. Transfer them to a clean cotton kitchen towel, gather the corners, and twist tightly to squeeze out as much liquid as possible. This is crucial for a crisp pastry.
2. Cook the Duxelles: Melt the butter in a skillet over medium heat. Add the mushrooms, onions, salt, and pepper. Cook, stirring frequently, until the mixture is dry and starting to brown (about 5 minutes). Add the sherry and thyme, cooking until the liquid evaporates. Remove from heat and let it cool completely.
3. Chill the Beef: While the mushroom mixture cools, place your trimmed beef tenderloin in the freezer for exactly 20 minutes. This chills the exterior to prevent overcooking later.
4. Make the Filling: In a small bowl, combine the cooled mushroom mixture with the pâté until well blended. This creates a thick, savory paste that sticks to the meat.
5. Assemble the Wellington: Preheat your oven to 400°F. Roll out the thawed puff pastry on a lightly floured surface into a rectangle large enough to encase the beef. Smear the mushroom-pâté mixture evenly over all sides of the chilled beef.
6. Wrap and Seal: Place the coated beef in the center of the pastry. Gently pull the sides up to wrap the meat, brushing the edges with an egg wash (whisked egg and water) to seal. Trim any excess dough. Place seam-side down on a parchment-lined baking sheet.
7. Bake: Brush the entire exterior with egg wash and cut 4-5 small slits in the top for steam to escape. Bake for 25-30 minutes, or until the pastry is deep golden brown and the internal temperature of the beef reaches 125°F to 130°F for medium-rare. Rest for 15 minutes before slicing.

Recipe Tips

• Don’t Skip the Squeeze: Wringing out the mushrooms removes water that would otherwise steam the pastry from the inside out.
• Chill Is Key: If your beef is room temperature when it goes into the oven, the center will likely be medium-well by the time the pastry is cooked. The 20-minute freezer step is vital.
• Use a Thermometer: Pastry color is not a reliable indicator of meat doneness. Insert a probe thermometer through one of the steam vents to check the core temperature.
• Rest Before Slicing: Letting the Wellington rest for 15 minutes allows the juices to redistribute, preventing them from running out and ruining the crust when you cut it.

What To Serve With Beef Wellington

Since this dish is rich and savory, I recommend serving it with simple, fresh sides that cut through the heaviness. Steamed green beans with lemon zest or roasted asparagus work beautifully to add color and brightness. For a starch, creamy mashed potatoes or fondant potatoes are classic pairings that soak up any delicious juices.

How To Store

Leftover Beef Wellington is best stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices on a baking sheet in a 350°F oven for 10-15 minutes until warm; avoid the microwave, as it will make the pastry chewy and soggy.

FAQs

Can I make this ahead of time?
Yes, you can assemble the Wellington up to the point of baking and store it in the fridge for up to 24 hours. Brush with egg wash just before putting it in the oven.

Do I need to sear the beef first?
This specific technique relies on the freezer chill and high oven heat to cook the beef perfectly without a pre-sear. However, if you prefer a crustier exterior on the meat, you can quickly sear and fully chill it before the freezer step.

What if I can’t find pâté de foie gras?
Standard chicken liver mousse or a high-quality pork pâté works excellently as a substitute. The goal is to add fat and richness to the lean tenderloin.

Nutrition

• Calories: 850
• Total Fat: 55g
• Saturated Fat: 22g
• Cholesterol: 180mg
• Sodium: 920mg
• Total Carbohydrate: 38g
• Protein: 48g

Try More Recipes:

• Alton Brown Beef Tenderloin Recipe
• Alton Brown Corned Beef Recipe
• Alton Brown Roast Beef Recipe