AI-generated photo.
French · Iconic, Paris · France
Beef Wellington
Also called filet de boeuf en croûte
Beef Wellington (filet de boeuf en croûte), a Paris plate from France.
Pai editors’ mark 5 / 5
Plan, list, and collections
Beef Wellington is cooked in Paris as its own plate, not as a copy of a restaurant menu. Sear the sirloin, cook the mushrooms dry, and wrap the meat in a butter dough with a thin layer of prosciutto. Puff pastry is the usual cloak. This pantry bakes a butter dough in its place. Amounts are for 4 from foods this library can count.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
52
Health score
Rich, enjoy occasionally
Indulgent
Richness
Balanced
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 31%
- Carbs 28%
- Fat 41%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Suits · High protein
About 47 g of protein in the serving.
Watch · Low sodium
About 623 mg of sodium, above the 450 mg mark.
Watch · Gluten-free
Wheat or gluten is in the required list.
Watch · Dairy-free
A milk ingredient is in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
Fat or sugar is high for a day when appetite is low.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Beef sirloin216 kcal
- All-purpose flour182 kcal
- Unsalted butter161 kcal
- Prosciutto20 kcal
- Egg18 kcal
- Cremini mushroom13 kcal
Glycemic load
Estimated glycemic load for this count: 31.3. The bands come from the ingredient table.
Portion
One serving, as written, is about 622 kcal.
Allergens. Egg, Gluten, Milk, Wheat
Make it healthier
Use half the butter
Half the butter grams stay out of the plate. The new figure subtracts those grams on the ingredient table.
About 541 kcal after the change.
Use half the salt
Salt adds no calories in this table, so the calorie figure stays put while sodium falls.
About 622 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Serve three-quarters of the plate.
The seasoning stays. The calories fall with the portion. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 622 kcal | 31% |
| Protein | 47 g | 94% |
| Carbohydrate | 43.3 g | 16% |
| Fiber | 2.4 g | 9% |
| Total sugars | 1.7 g | 3% |
| Fat | 28.2 g | 36% |
| Saturated fat | 14.8 g | 74% |
| Cholesterol | 199 mg | 66% |
| Sodium | 623 mg | 27% |
| Potassium | 975 mg | 21% |
| Calcium | 87 mg | 7% |
| Iron | 5.8 mg | 32% |
| Magnesium | 64 mg | 15% |
| Zinc | 8.2 mg | 75% |
| Vitamin A | 176 mcg | 20% |
| Vitamin C | 2 mg | 2% |
| Vitamin D | 0.6 mcg | 3% |
| Vitamin E · estimate | 1.4 mg | 9% |
| Vitamin K · estimate | 13 mcg | 11% |
| Thiamin (B1) | 0.7 mg | 54% |
| Riboflavin (B2) | 0.8 mg | 63% |
| Niacin (B3) | 17.8 mg | 111% |
| Vitamin B6 | 1.2 mg | 68% |
| Folate · estimate | 140 mcg | 35% |
| Vitamin B12 | 2.2 mcg | 92% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- Calories land in a hearty range. Pair it with a lighter meal later.
- Protein is high enough to make the meal satisfying.
- Saturated fat is high for one plate.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Oven
- Sheet pan
- Scale
- Tongs
- Cooling rack
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Beef sirloin4 steaks640 g
Cremini mushroom3 cups240 g
Prosciutto4 slices50 g
All-purpose flour1.5 cups200 g
Unsalted butter6 tbsp90 g
Egg1 egg50 g
Dijon mustard1 tbsp18 g
Fresh thyme1 tsp3 g
Shallot1 shallot40 g
Black pepper0.5 tsp2 g
Kosher salt0.5 tsp3 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Serve three-quarters of the plate.. The seasoning stays. The calories fall with the portion.
Method
AI-generated photo.
1Set out a scale and the equipment for Beef Wellington. Heat to 400°F / 204°C and give it 5 minutes so the surface is actually hot. Weigh beef sirloin, cremini mushroom, prosciutto, all-purpose flour, unsalted butter, egg, dijon mustard, fresh thyme, shallot, black pepper, kosher salt. Beef Wellington is cooked in Paris as its own plate, not as a copy of a restaurant menu. Sear the sirloin, cook the mushrooms dry, and wrap the meat in a butter dough with a thin layer of prosciutto. Puff pastry is the usual cloak. This pantry bakes a butter dough in its place. Amounts are for 4 from foods this library can count.
Heat 5 min
AI-generated photo.
2Beef Wellington is cooked in france. Also called filet de boeuf en croûte. A thermometer in the thickest center beats guessing from the color.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Beef Wellington, until the edges take a little color. Let roasted food sit on the pan for five minutes before you slice.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Beef Wellington at 400°F / 204°C. Start checking at 35 minutes. Beef Wellington is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 400°F / 204°C.
Roast 35 min
- 🇫🇷 FranceWestern Europeicon-france-beef-wellington-step-4
Beef Wellington, step 5
Step 5 · Beef Wellington
5Check the center of Beef Wellington, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇫🇷 FranceWestern Europeicon-france-beef-wellington-step-5
Beef Wellington, step 6
Step 6 · Rest 5 min
6Rest Beef Wellington for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in france, with the sauce or garnish that belongs to it. Film Beef Wellington in this shot order and no other: steam rising off the finished plate; a colander and a cloud of steam; the table set with the garnish in a small bowl; a knife sliding into the potato or vegetable. Slate words for the editor: anchor, ripple, jasper, apron, ramekin, reduce, ivory, birch, ridge, iron.
Rest 5 min
How you know it is done
Beef Wellington is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 400°F / 204°C.
If it goes wrong
- Beef Wellington looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Beef Wellington turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Beef Wellington, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Beef Wellington is one of the plates people ask for by name from Paris.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Sear the sirloin, cook the mushrooms dry, and wrap the meat in a butter dough with a thin layer of prosciutto. Puff pastry is the usual cloak. This pantry bakes a butter dough in its place.
Allergens in the required list: Egg, Gluten, Milk, Wheat.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.