Calculate Beef Wellington Cost Per Portion
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Beef Tenderloin (raw) | kg | — | ||
| Puff Pastry | kg | — | ||
| Cremini Mushrooms (duxelles) | kg | — | ||
| Parma Ham / Prosciutto | kg | — | ||
| English Mustard | kg | — | ||
| Egg (egg wash) | kg | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Buy whole beef tenderloin and trim in-house — saves 25–35% vs pre-trimmed fillet.
- Use mushroom trimmings for the duxelles filling — turns waste into a €0 ingredient.
- Target a food cost of 28–34% for Beef Wellington on fine dining menus.
- Account for pastry shrinkage (+12–15%) and beef yield loss after trimming and cooking (~30%).
- Batch-prepare Wellingtons in advance: the duxelles and wrapping can be done 24h ahead.
Frequently Asked Questions
For fine dining, target 28–32% food cost on Beef Wellington. Event catering can stretch to 35% if operational costs are lower. Use the calculator above to find your exact number.
Plan for 200–230g raw tenderloin per person (approx. 150–170g after trimming and cooking shrinkage). For a buffet-style service, 140–160g per person is adequate.
Divide food cost by your target food cost %. If your cost is €9.20 and you target 30% food cost, the selling price = €9.20 ÷ 0.30 = €30.67 per portion.
Food cost traditionally covers ingredients only. Labour, transport and venue costs are tracked separately as operational costs — all of which App4Chef handles in its event profit breakdown.