Mastering Beef Wellington: A Wyoming Chef’s Tips for Simplifying the Classic Dish

Beef Wellington has long been considered a culinary masterpiece, famously commanding a price of $119 at Gordon Ramsay’s restaurants, Cowboy State Daily reports.

Its intricate preparation, combining tender beef, savory mushroom duxelles, and flaky puff pastry, often deters even experienced cooks. But Wyoming chef Juan Coronado believes this showstopping dish doesn’t have to be an ordeal. With a few practical adjustments, it can become a fun and rewarding experience for home cooks.

Coronado, co-owner and head chef of Railspur in Cheyenne, recently hosted a cooking class to demystify Beef Wellington for a group of enthusiastic beginners.

“It’s a labor of love,” Coronado said.

He compared the dish to tamales, another classic he holds dear.

“Time-consuming, but worth it.”

Participants learned how to prepare and personalize their own Wellingtons, using techniques and shortcuts that make the dish approachable. Coronado shared his culinary journey, rooted in family traditions and high-end training, to inspire confidence in the home chefs.

The traditional recipe starts with beef tenderloin, a premium cut known for its tenderness, wrapped in prosciutto and a luxurious mushroom duxelles. The whole package is encased in puff pastry and baked to golden perfection. Coronado’s version encourages the use of store-bought puff pastry, a timesaving alternative to the labor-intensive homemade version.

“You don’t have to be a professional to make it shine,” Coronado said.

He also shared tips, like using prosciutto di Parma for its delicate flavor and adding sherry or Marsala wine to enhance the duxelles.

For attendees like Kristin Harding, the class was more than just a lesson in cooking—it was a chance to settle a friendly rivalry with her stepmother, who also makes Beef Wellington. Harding and her husband, ranchers near Cheyenne, provided the locally sourced beef for the class.

Others, like Clay Van Houten and his daughter, found the session a festive way to spend time together.

“We’re also doing a chocolate-making class later this week,” Clay said.

Coronado demonstrated how to create a professional-looking lattice pattern using a pastry cutter, making the decorative aspect of the dish both simple and enjoyable.

“Chefs know how to cheat,” he joked.

The class also highlighted the importance of the Maillard reaction—searing the tenderloin to enhance its flavor—and allowing the dish to rest after baking to achieve the perfect medium-rare temperature.

Beef Wellington, with its combination of flavors and textures, is a dish meant to impress, whether for a holiday celebration or a dinner party with friends. Coronado hopes to continue teaching such classes, sharing his passion for culinary artistry while introducing Wyoming to a wider range of flavors and techniques.

As one participant, Eli Vurgess, put it:

“I’ve wanted to make this for the longest time, and now I finally feel like I can.”