Beef Wellington

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This recipe calls for a decent piece of beef fillet as it will be eaten medium-rare. The mushroom duxelle or stuffing used to cover the meat is a classic part of this recipe – it moistens the meat during cooking and adds a rich flavour. Buy good quality all-butter puff pastry, not the one made with vegetable oil (unless you are vegan!).

Serves 4-6


500g beef fillet
Salt and black pepper
4 tbsp olive oil
1 sprig of rosemary, chopped finely
2 sage leaves, chopped finely
150g button or brown mushrooms, finely chopped
1 medium onion, finely chopped
1 clove garlic, halved and green stem removed
1 glass white wine
500g puff pastry
1 egg, beaten


1. Preheat the oven to 200C/400F/Gas 6.

2. Season the beef with salt and black pepper.

3. Heat half the oil in a frying pan and sear the beef until it is sealed on all sides. This will take a few minutes. Set aside on a large plate and sprinkle on the rosemary and sage, pressing it into all sides of the meat.

4. Heat the remaining oil in the pan and fry the mushrooms, onion and garlic over a medium heat until the mushrooms render their juices and are soft and coloured. Remove the garlic and discard. Add the white wine and cook over a medium heat until the wine has evaporated. The mushroom mixture should be dry.

5. Roll out the pastry into a rectangle that is large enough to wrap around the meat completely. Spoon the mushroom mixture down the centre of the rectangle and place the beef on top. Brush the pastry with egg and then wrap the pastry around the meat, bringing the edges in first, then bring the sides up to make a tight closed parcel. Brush the seam of the parcel with beaten egg, then place on a baking tray, seam side down.

6. Brush the pastry all over with the rest of the beaten egg. If you have pastry left over, make some leaves for the top. Brush those with beaten egg too. Bake for 20-25 minutes or until the pastry is golden. Leave the Beef Wellington to rest for 10 minutes before cutting into slices.

Beef Wellington Recipe Note

– You could leave out the rosemary and sage and add chopped fresh parsley to the mushrooms when you are cooking them.

– The beef will be medium rare after it rests for ten minutes. It needs the resting time so the meat can relax and the juices can come out of the meat.

– If you want to cook the meat a little more, you can leave it in the oven, covered in tin foil, for another five minutes but be careful that the pastry doesn’t burn.

– If you wish, you can roll the beef in the herbs before frying the beef but be careful you don’t burn them.

– You can also make two Beef Wellingtons using this recipe. Just cut the meat in half and make two parcels, dividing the mushroom mixture (it’s called a mushroom duxelle) between the two parcels. It will take the same time to cook.


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