Boeuf en Croûte

Background and History

Boeuf en Croûte, also known as Beef Wellington, is a classic French dish that gained popularity in England. It’s a luxurious and elegant dish consisting of tender beef fillet wrapped in a layer of mushroom duxelles (a finely chopped mixture of mushrooms, shallots, and herbs), then encased in puff pastry and baked until golden brown. Its origins are somewhat unclear, but it’s believed to have been named after the Duke of Wellington, a British military leader, who was known to enjoy beef fillet cooked in this manner.

Serves: 4-6 people
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes


  • 1 beef tenderloin (about 2 pounds), trimmed of excess fat
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 8 ounces cremini mushrooms, finely chopped
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons fresh thyme leaves
  • 1 sheet puff pastry, thawed if frozen
  • 1 egg, beaten (for egg wash)
  • Flour (for dusting)


Preheat your oven to 400°F (200°C). Season the beef tenderloin generously with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 2 minutes per side. Remove from the skillet and let it cool.

In the same skillet, add a little more oil if needed and sauté the mushrooms, shallots, garlic, and thyme until the mushrooms release their liquid and it evaporates, about 8-10 minutes. Season with salt and pepper. Remove from heat and let it cool slightly.

Roll out the puff pastry on a lightly floured surface into a rectangle large enough to encase the beef tenderloin completely.

Spread the mushroom mixture evenly over the puff pastry, leaving a border around the edges.

Place the seared beef tenderloin on top of the mushroom mixture.

Fold the puff pastry over the beef, sealing the edges and trimming off any excess pastry.

Brush the pastry with the beaten egg to create a golden brown crust.

Transfer the wrapped beef to a baking sheet lined with parchment paper.

Bake in the preheated oven until the pastry is golden brown and the beef reaches your desired level of doneness, about 25-30 minutes for medium-rare.

Remove from the oven and let it rest for 10 minutes before slicing and serving.

Nutrition Facts: (Per Serving – based on 6 servings)

  • Calories: 520 kcal
  • Total Fat: 32g
  • Saturated Fat: 10g
  • Cholesterol: 110mg
  • Sodium: 360mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 2g
  • Sugars: 2g
  • Protein: 30g


  • Be sure to let the beef cool before wrapping it in puff pastry to prevent the pastry from becoming soggy.
  • You can prepare the mushroom mixture and wrap the beef in puff pastry ahead of time and refrigerate until ready to bake.
  • Serve Boeuf en Croûte with your favorite sides such as mashed potatoes and roasted vegetables for a complete meal.

Allergy Warning

  • Contains wheat (pastry) and eggs.
  • May contain traces of nuts (depending on the brand of puff pastry used).
Ignatius Thornfield
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Ignatius Thornfield, the discerning Recipe Connoisseur behind this site, is a culinary aficionado dedicated to transforming pet dining into an art form. With an exquisite taste for flavors and a keen eye for nutritious combinations, Ignatius shares a curated collection of gourmet pet recipes. His site is a sanctuary for pet owners seeking to indulge their furry friends with delectable and health-conscious meals. Ignatius's expertise in the realm of pet cuisine is evident in the sophisticated and thoughtfully crafted content he presents. For those who appreciate the finer culinary experiences for their pets, Ignatius Thornfield's site is a treasure trove of gastronomic delights.