Julia Child Beef Wellington Recipe

Julia Child Beef Wellington (Filet de Boeuf en Croûte) is beef tenderloin wrapped in mushroom duxelles and puff pastry, baked until golden. This is the showstopper of French cuisine.

This technique comes from Mastering the Art of French Cooking, Volume 2, pages 172-185. Julia covers beef tenderloin extensively and mentions the “en croûte” variation as the classic Wellington. I won’t lie, this takes some effort. But when you slice through that golden pastry and reveal a perfect pink center, every minute is worth it.

What is Beef Wellington? Seared beef tenderloin, wrapped in mushroom duxelles and pâté, encased in puff pastry, and baked until golden. The ultimate dinner party dish.

Why You’ll Love This Recipe

• The ultimate showstopper. Nothing impresses like slicing into that golden crust.
• Easier than you think. It’s really just sear, wrap, bake. The steps are simple.
• Make-ahead friendly. Assemble hours before baking. Perfect for entertaining.
• Worth the effort. The combination of tender beef, earthy mushrooms, and buttery pastry is unbeatable.
• Feeds a crowd. One tenderloin serves 8-10 easily.

Julia Child Beef Wellington Ingredients

Based on Julia Child’s Filet de Boeuf en Croûte from Mastering the Art of French Cooking, Vol. 2. Serves 8-10.

For the Beef:

• 3 to 3½ lb beef tenderloin, center-cut, trimmed and tied
• 2 Tb olive oil
• Salt and pepper

For the Duxelles (Mushroom Layer):

• 1 lb mushrooms, very finely chopped
• 3 Tb butter
• 2 Tb minced shallots
• ½ cup dry Madeira or port
• Salt and pepper
• 2 Tb fresh parsley, minced

For Assembly:

• 4 oz pâté de foie gras or liver mousse (optional but traditional)
• 1 lb puff pastry (store-bought is fine)
• 1 egg beaten with 1 Tb water (egg wash)

Substitutions:

• No pâté? Skip it. The duxelles alone is delicious.
• Store-bought puff pastry works perfectly. All-butter brands are best.

How To Make Julia Child Beef Wellington

Step 1: Sear the Beef

1. Dry the tenderloin. Pat it completely dry with paper towels. Season generously with salt and pepper.
2. Sear on all sides. Heat oil in a heavy pan over high heat. Sear the beef until browned on all sides, about 2 minutes per side. You want color, not cooking.
3. Cool completely. Transfer to a rack and refrigerate until cold. This is essential. Warm beef will make the pastry soggy.

Step 2: Make the Duxelles

4. Cook the mushrooms. Melt butter in a large pan over medium-high heat. Add mushrooms and shallots. Cook, stirring often, until all moisture evaporates and the mixture is dry and concentrated. This takes 15-20 minutes.
5. Add the wine. Pour in Madeira and cook until absorbed. Season with salt, pepper, and parsley. Spread on a plate and cool completely.

Step 3: Assemble the Wellington

6. Roll out the pastry. On a floured surface, roll puff pastry into a rectangle large enough to wrap the tenderloin completely with a 2-inch overlap.
7. Layer the filling. Spread a thin layer of pâté down the center of the pastry. Top with an even layer of duxelles.
8. Wrap the beef. Place the cold tenderloin on the duxelles. Fold the pastry over the beef, sealing the seam with egg wash. Tuck the ends under and seal.
9. Chill. Transfer seam-side down to a baking sheet lined with parchment. Refrigerate for at least 30 minutes (or up to 8 hours).

Step 4: Bake

10. Score and glaze. Brush the entire surface with egg wash. Use a sharp knife to score decorative lines in the pastry if you like.
11. Bake. Roast at 425°F for 25-30 minutes until the pastry is deep golden brown and the internal temperature reaches 125°F for rare or 130°F for medium-rare.
12. Rest. Let the Wellington rest for 10 minutes before slicing. This allows the juices to redistribute.

Recipe Tips

• Cold beef is key. If the beef is warm when you wrap it, the pastry gets soggy. Chill it thoroughly.
• Dry duxelles matter. All the moisture needs to cook out of the mushrooms. If it’s wet, it steams the pastry.
• Don’t skip the rest. 10 minutes of resting makes a huge difference in juiciness.
• Use a thermometer. The internal temp rises quickly. Pull it out at 120°F and let carryover cooking finish it.
• Score the top. Those decorative lines aren’t just pretty. They help steam escape and keep the pastry crisp.
• Store-bought pastry is fine. I use all-butter puff pastry from the freezer section. No shame in it.
• Ask your butcher. Get a center-cut tenderloin, trimmed of silver skin and fat. They’ll tie it for you too.

Recipe Variations

Individual Wellingtons: Cut tenderloin into 6-8 portions. Sear and cool. Wrap each in duxelles and pastry. Bake for 18-22 minutes.

Without Pâté: The liver mousse is traditional but optional. The duxelles alone is rich and savory enough.

With Prosciutto: Wrap the tenderloin in thin slices of prosciutto before adding the duxelles. Creates another layer of flavor.

What To Serve With Beef Wellington

The Wellington is rich, so keep sides simple:

• Steamed green beans with butter
• Roasted asparagus
• A simple green salad with Dijon vinaigrette
• Creamy mashed potatoes

Wine: A full-bodied red Bordeaux or Cabernet Sauvignon. This is a special occasion dish, so open something good.

Make-Ahead Strategy

This is made for entertaining.

Up to 1 Day Ahead:

• Sear and chill the beef
• Make and cool the duxelles
• Keep both refrigerated separately

Up to 8 Hours Ahead:

• Assemble the Wellington completely
• Refrigerate on the baking sheet, covered loosely

Just Before Serving:

• Brush with egg wash and bake
• Rest 10 minutes, slice, serve

How To Store

• Refrigerator (Uncooked): Assembled Wellington keeps up to 1 day before baking. Cover loosely with plastic wrap.
• Refrigerator (Cooked): Store leftovers in an airtight container for up to 3 days. The pastry won’t be as crisp.
• Freezer: Not recommended. The pastry suffers.
• Reheat: Warm slices in a 350°F oven for 10 minutes. Cover loosely with foil to prevent over-browning.

Nutrition Facts

Per serving (1/10 of recipe):

• Calories: 520 kcal
• Protein: 35g
• Total Fat: 32g
• Saturated Fat: 14g
• Carbohydrates: 18g
• Fiber: 1g
• Sugar: 2g
• Sodium: 480mg
• Cholesterol: 125mg

FAQs

Source: Mastering the Art of French Cooking, Vol. 2 by Julia Child, Pages 172-185

– Claire