I remember the first time I saw a traditional Beef Wellington. I was in culinary school, surrounded by stainless steel and stiff white coats, watching a chef meticulously wrap beef in French ham and mushroom paste. It looked so formal, so “Sunday Best” in a way that felt a little cold. I thought to myself, “Mama Pearl would have a field day with this.”

Back home in the Mississippi Delta, our Sunday table was for relaxing and reconnecting, and this Southern Beef Wellington is my way of bringing those memories to life. I loved the idea of a centerpiece that showed how much you cared, and it has quickly become one of my favorite Sunday Supper Recipes. I decided to take those elegant bones and dress them up in a way that feels like home. This recipe is the result—a bridge between my professional training and the flavors that raised me.

A Southern Beef Wellington Twist on a Classic

We’re swapping out the usual prosciutto for paper-thin slices of salt-cured Country Ham Beef Wellington style. It has a deeper, smokier profile—much like the flavor found in a Pitmaster’s Smoked Beef Wellington—that stands up beautifully to the richness of the beef. And instead of just mushrooms, we’re making a Collard Green Mushroom Duxelles by folding in finely chopped greens. It adds a bit of earthiness and a tiny tang from a splash of vinegar that cuts right through the buttery puff pastry.

This right here is a Southern Comfort Main Course at its finest. It’s the dish I make when I want to show my family a little extra love. It looks impressive—and y’all, it is—but the techniques are things every Southern cook already knows: searing in cast iron and having a little patience with your pastry.

The Secret is in the Sear

Now, don’t you dare skip the cast iron sear. Mama Pearl always said that the crust is where the conversation starts. You want that skillet screaming hot so you get a deep, dark mahogany crust on that tenderloin without actually cooking the middle. That “liquid gold” left in the pan is what we use to start our mushroom and collard mixture, ensuring every bit of flavor is tucked inside that pastry.

Handling the Pastry

When it comes to the puff pastry, I want you to remember one thing: handle it like a baby bird. You want to be gentle but firm. Keep that dough cold until the very second it’s ready to wrap. For those wanting to master the dough itself, I often refer to The Pastry Chef’s Ultimate Beef Wellington for specialized rolling techniques. If it gets too warm, it won’t puff up into those flaky layers we’re looking for.

I like to give my Wellington two “naps” in the refrigerator—one after wrapping it in the ham and greens, and another after it’s tucked into the pastry. This chilling time ensures the whole thing stays together perfectly when you slice it.

Sunday Dinner Serving Suggestions

This is a rich, decadent main course, so I like to keep the sides simple but classic. A big bowl of creamy buttermilk mashed potatoes is a must for catching any juices, and maybe some honey-glazed carrots for a bit of sweetness.

When you bring this to the table and slice into that golden crust to reveal the pink beef, the salty ham, and those greens, y’all are going to see exactly why I call this a soulful reimagining. It’s one of those classic Abigail Brown Recipes that becomes a family heirloom in the making, and I’m just so honored to share it with your kitchen.