Name: Beef Wellington - The Iconic British Classic
Prep time: 45 min
Cook time: 60 min
Ingredients: 1 kg beef fillet; salt and pepper; 1 tbsp vegetable oil; 1-2 tbsp English mustard; 40 g butter; 600 g mushrooms (finely chopped or pulsed in a blender); 40 g butter; 2 shallots (finely chopped); 1 clove of garlic (finely chopped); 2 sprigs of thyme ((leaves only)); salt, to taste; 8-10 slices prosciutto; 1 sheet ready-made puff pastry ((all-butter)); 2 egg yolks ((for egg wash))

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Beef Wellington - The Iconic British Classic

Beef Wellington is the ultimate show-stopping dish, perfect for holiday celebrations or any special occasion. This recipe focuses on creating a beautifully golden pastry-wrapped beef with a rich mushroom filling. Follow these steps for a festive masterpiece.

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Prep Time 45

Cook Time 1

Servings: 4

Course: Main Course

Cuisine: British

Ingredients Equipment Method Video Notes

Ingredients

For the Beef

1 kg beef fillet
salt and pepper
1 tbsp vegetable oil
1-2 tbsp English mustard
40 g butter

For the Mushroom Duxelles:

600 g mushrooms finely chopped or pulsed in a blender
40 g butter
2 shallots finely chopped
1 clove of garlic finely chopped
2 sprigs of thyme (leaves only)
salt, to taste

For Assembly

8-10 slices prosciutto
1 sheet ready-made puff pastry (all-butter)
2 egg yolks (for egg wash)

Equipment

Cling film for the assembly of the Beef Wellington

Method

Lightly season the beef fillet with salt and pepper. Rub the fillet with oil instead of oiling the pan for better searing.
Heat a pan until very hot. Sear the beef on all sides to develop a rich colour and remove excess moisture.
Add butter for a beautiful caramelisation on the beef, once browned on all sides, remove from the pan.
Brush the beef with English mustard while still warm. Set aside to cool.

Making the Duxelles

In the same pan, sauté finely chopped shallots and mushrooms with thyme leaves. Cook over medium heat until all moisture evaporates and the mixture becomes a thick, concentrated paste.
Season with salt and let the duxelles cool completely.

Assembling the Wellington

Lay a large sheet of cling film on a flat surface. Overlap the slices of prosciutto to form a rectangle.
Spread the cooled mushroom duxelles evenly over the prosciutto.
Place the rested beef in the center and use the cling film to roll the prosciutto and mushroom layer tightly around the beef. Twist the ends to seal the roll and refrigerate for 20 minutes to firm up.

Wrapping in Pastry

Roll out the puff pastry on a sheet of parchment paper. Place the beef roll on top and brush the edges of the pastry with egg yolk.
Fold the pastry over the beef, trimming any excess and tucking the edges underneath. Crimp the edges for a neat finish.
Optionally, create a decorative lattice design using an extra sheet of pastry and a lattice cutter. Drape it over the Wellington and brush the entire surface with egg yolk.
Place the wrapped Wellington on a pre-lined baking tray. Refrigerate for 30 minutes to firm up.

Baking the Wellington

Preheat the oven to 200°C (390°F) and heat the baking tray.
Transfer the Wellington to the preheated tray. Bake for 35 minutes or until the pastry is golden brown.
Let the Wellington rest for 15-20 minutes to keep the juices inside.

Video

Notes

Slice the Beef Wellington into thick portions and serve with your favourite sides for a complete meal.

Pro Tips:

Searing the beef properly and chilling between steps ensures the pastry stays crisp.
Use high-quality, all-butter puff pastry for the best flavour and texture.