Beef Wellington


Prepare one of the most international dishes

It is one of the most traditional elaborations of gastronomy. The Beef Wellington can be found in the best restaurants of the world and consists of a piece of meat spread in mustard, wrapped in puff pastry and stuffed with mushrooms (duxelle). Some recipes add foie gras and wrap the meat in slices of bacon or serrano ham.

The British military Arthur Wellesley,first Duke of Wellington, was a great lover of this ellaboration and was the one who popularized it at the feasts of the mid-nineteenth century. Although there are many recipes, the nobiliary title of the Irish is granted to the elaborations that contain as a main ingredient the puff pastry, as is the case of the Wellington salmon or the Wellington chicken.

Prepare a piece of meat, whether beef, veal or cow, and make this dish with international signature to which we have added a truffle carpaccio from Laumont, so that the aromas and flavors permeate your kitchen. A dish to enjoy on any occasion and ideal for celebrations.

Solomillo Wellington trufado
Beef Truffle Wellington

Ingredients for 6 people

  • 1.5 kg of beef sirloin
  • 2 slices of butter puff pastry
  • 1 egg

For the filling

Step by step elaboration

  1. Add salt and pepper to the meat. Heat a large pot over high heat, add a drizzle of extra virgin olive oil and add the meat. Seal it on all sides to avoid losing its juices. Save for later.
  2. In a pan over medium heat, add a drizzle of extra virgin olive oil, black truffle from Lamount, finely chopped onion and garlic and the bay leaf. Leave it there for five minutes and add the mushrooms in small pieces.
  3. Let all the vegetables poach until they have reduced their liquid completely. Cool and reserve.
  4. Arrange the puff pastry on a tray with baking paper. Calculate well to cover the entire piece. On the dough, place the slices of Iberian ham without touching the edges.
  5. Cover the slices of ham with the stuffing of mushrooms, place the truffle carpaccio and finish with the piece of meat previously smeared in Dijon mustard.
  6. Paint the edges of the puff pastry with beaten egg and close the puff pastry forming a package. Paint with egg and bake at 180 degrees for 60 minutes.
  7. Finish with some slices of truffle carpaccio and a touch of fresh rosemary.


  • You can replace beef for pork tenderloin or, even, for chicken or turkey breasts.
  • You can use thin slices of bacon instead of Iberian ham.
  • Whenever you handle puff pastry, try to make it very cold to prevent it from softening.
  • The time of baking will depend on the point at which the meat is desired.
  • If you have the puff pastry grid accessory, use it to decorate before baking. Otherwise, form small strips so that the result is as in the photo.

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