The Block

Beef Wellington Recipe


As much fun as it is to whip up the latest and greatest new recipes you see everywhere, sometimes it’s nice to take a trip back in time and experience a classic dish that will never go out of style. A taste of simpler times is all yours with our beef Wellington recipe! Featuring an impossibly tender chateaubriand roast seasoned to perfection with a classic blend of spices and packed cozily into wonderfully buttery and flaky puff pastry, this dish is sure to give your taste buds an all-inclusive trip in the nostalgia machine.

Why We Love This Seasoned Chateaubriand Recipe

This classic, crowd-pleasing recipe is guaranteed to elevate your dining experience and impress everyone around the table when they see (and taste) the star of the dish: Omaha Steaks Butcher’s Cut Chateaubriand. Our world-famous filet mignon roast is hand-selected by our most experienced master butchers and aged at least 30 days before being double-trimmed to exact specifications. While this exquisite roast is full of flavor all on its own, we’re kicking it up a notch by coating it in Omaha Steaks Seasoning’s mouthwatering combination of garlic, onions, and savory spices for a flawless, luxurious meal.

Before You Start

  • Thaw your fork-tender, mouthwatering Omaha Steaks Butcher’s Cut Chateaubriand overnight in the refrigerator for 32 hours, or use the quick-thaw method by placing the vacuum-sealed package in cold water for 2-4 hours, changing the water about every 30 minutes. While your roast is thawing, thaw the puff pastry in the refrigerator for about four hours, or for one and a half hours at room temperature.

Tools You Will Need Before You Start

  • 1 Large Sauté or Roasting Pan or Grill
  • 1 Small Bowl
  • 1 Medium Saucepan
  • 1 Baking Sheet
  • Whisk
  • Pastry Brush
  • Meat Thermometer

Omaha Steaks Products Featured in This Recipe


Beef Wellington

A classic chateaubriand dish guaranteed to elevate your dining experience and impress everyone around the table.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main Course
Keyword: Beef Wellington Recipe, Filet Mignon Roast
Servings: 10 servings


  • 1 4 lb. Omaha Steaks Butcher's Cut Chateaubriand thawed
  • 1/4 cup Omaha Steaks Seasoning
  • 1/4 cup vegetable oil
  • 8 oz. canned foie gras pâté, found at specialty food stores
  • 1 oz. truffle peelings, found at specialty food stores
  • 2 lbs. frozen puff pastry dough, thawed
  • 2 eggs
  • 2 tablespoons water
  • 16 oz. mushroom demi-glace, found at specialty food stores


  • Preheat oven to 350 degrees Fahrenheit.
  • Remove thawed roast from packaging and lightly pat dry.
  • Lightly brush roast with cooking oil.
  • Roll the roast in the Omaha Steaks seasoning until all sides are covered.
  • Add cooking oil to large sauté or roasting pan and preheat until very hot (using proper ventilation) or, to cook outdoors, preheat grill to high.
  • Carefully place roast in pan or on grill and sear for 2-5 minutes on all sides until evenly browned.
  • Remove from the pan or grill and cool.
  • Spread foie gras pâté over top of roast, then sprinkle with truffles.
  • In a separate bowl, whisk egg and water to make an egg wash.
  • Roll thawed puff pastry dough into a rectangle approximately 3/16-inch thick and large enough to wrap around entire roast.
  • Flip roast and place lengthwise, pâté-side down, in center of pastry.
  • Fold pastry ends over and wrap around roast, sealing with egg wash and trimming off any excess pastry.
  • Transfer to a baking sheet seam-side down.
  • Brush puff pastry surface with the egg wash.
  • Bake Wellington for 40-55 minutes, or until the center reaches 125-130 degreesFahrenheit as per a meat thermometer. Let rest for 10 minutes after removing from oven.
  • Heat demi-glace in medium saucepan per package directions.
  • Carefully slice Wellington into 3/4-1"-thick slices and serve with mushroom demi-glace.

More Chateaubriand Recipes:


Person holding white platter with sear-roasted chateaubriand cooked medium-rare and sliced. Served with a small bowl of garlic and herb melted butter sauce.

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