Easy Beef Wellington - Food Wishes

Classic beef wellington is a real showstopper, but also virtually impossible for the home chef (or professional chef) to pull off perfectly. Under or overcooked meat, and soggy pastry are just a few of the problems. But, with this easy to make, individual version, we’re able to much more effectively execute all the components properly, and still get the same thrilling reveal. Enjoy!

To see some easy pan sauces to serve with this, check out these links:

For the fully formatted, printable, written recipe, follow this link:

To become a Member of Food Wishes, and read Chef John’s in-depth article about this beef wellington recipe, follow this link:

[timgoodwintv]

I get a warm fuzzy feeling inside every time Chef John says “and as always, enjoy”

[jonathanleiman]

Finally, a Beef Wellington recipe that isn't so zoomed in that you can see the individual atoms that make up the food.

[krishnasreenivasan]

You are, after all, the Jack Skellington of your Beef Wellington.

[ambernguyen]

Chef John has a voice of a proud dad who’s still going to encourage you to continue cooking even if you set the world on fire

[annette]

There are NO word to express how happy I'm am to see this. This is my absolute favorite. My dad (RIP) was a caterer and I loved when he made this!!! Happy Holidays!!! 🎄❤️️

[gregorycripotos]

Ramsay: ENGLISH MUSTARD. Think about it, youre not gonna put dijon on there are you?
Chef John: oh yes I am, and I’ll thank you while doing it

[jennybratz]

I made a full one once. I messed up almost every step and it was still one of the best things my family ever tasted. Go for it!

[PockASqueeno]

“You are the Duke Ellington of your beef Wellington.”

I KNEW IT! I KNEW THAT WAS COMING!!!

[smlbwdn]

Piece of parchment from the package of puff pastry. Thank you for the alliteration today.

[marcusburnside]

Just made this. The most delicious chef John recipe yet. And that’s saying something from a man with dozens of delicious recipes. Everything combines perfectly to a perfect dish. Don’t even bother with side dishes. You’ll barely have time for wine when eating this dish.

[hestergreen]

I love the way chef John did this Beef Wellington. It looks delicious. But also, a lot easier to prepare.

[zebfross]

The extra puff pastry on the bottom is actually genius. Thanks Chef John!

[Silver.Forest]

See, this why I love you and your show; you've made my ambitions to do a beef Wellington, Reachable. Thank you. ♥️♥️♥️

[ikazuchioni]

I love this channel, i don't cook that much but I enjoy watching because it helps with my anxiety.

[krishnasreenivasan]

You are, after all, the Duke Ellington of your Beef Wellington.

[LBO]

Outstanding, Chef John! Thanks for making what was one of my father’s favorite dishes, which he and my Mom first experienced on the SS France back in the late 60s. One thing he did to kick the flavor way up was make a classic Bordelaise sauce, which, as I’m sure you know, is your basic wine reduction sauce made with dry (French) red wine, bone marrow (if you can find it), butter, shallots and sauce demi-glace. It might take a while to make, but I swear you could pour that stuff on a socket wrench and make it taste out of this world.

[jacobaccurso]

I’m calling it beef rareington. Gorgeous! And always remember, you are are the Robert Goulet of your Wellington filet.

[Circle]

This is a recipe that has always intimated me. I’ve never even eaten beef Wellington but it is made with everything wonderful, it’s got to be amazing, and that’s why I need to try my hand at it!

This recipe/individual portion seems much less intimidating than what I’ve seen Gordon make.

[maureencreason]

I'm laughing my head off at Chef John's enthusiastic devouring of his delicious meal. Gotta love that man!

[edsloml]

Since the very first Beef Wellington I ever made (which turned out amazing) was the Goron Ramsay version with the prosciutto I have never had it any other way. I love the flavor, it's not nearly as strong as a bacon-wrapped filet, the prosciutto is so thin and oozing with just enough flavor to blend really well with the Wellington.