Beef Wellington
If you are looking for a reliable beef recipe, this Beef Wellington is one to keep: 8 ingredients, 6 simple steps, ready in roughly under an hour. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Medium
Ingredients
- 400 g Mushrooms
- 1 2tbsp English Mustard
- Olive Oil
- 750 g Piece Beef Fillet
- 6 8 slices Parma ham
- 500 g Puff Pastry
- Dusting Flour
- 2 Beaten Egg Yolks
Method
- Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms. Spread out on a plate to cool.
- Heat in a frying pan and add a little olive oil. Season the beef and sear in the hot pan for 30 secs only on each side. (You don't want to cook it at this stage, just colour it). Remove the beef from the pan and leave to cool, then brush all over with the mustard.
- Lay a sheet of cling film on a work surface and arrange the Parma ham slices on it, in slightly overlapping rows. With a palette knife, spread the mushroom paste over the ham, then place the seared beef fillet in the middle. Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape. Twist the ends of the cling film to secure. Chill for 15-20 mins to allow the beef to set and keep its shape.
- Roll out the puff pastry on a floured surface to a large rectangle, the thickness of a £1 coin. Remove the cling film from the beef, then lay in the centre. Brush the surrounding pastry with egg yolk. Fold the ends over, the wrap the pastry around the beef, cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet. Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest.
- Heat the oven to 200C, 400F, gas 6.
- Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk. Bake for 20 minutes, then lower the oven setting to 180C, 350F, gas 4 and cook for another 15 mins. Allow to rest for 10-15 mins before slicing and serving with the side dishes of your choice. The beef should still be pink in the centre when you serve it.
Tips for the best Beef Wellington
- Read the whole method before you start and measure out the 8 ingredients first — it keeps the pace relaxed once the heat is on.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Swap the beef for lamb or mushrooms or lentils — keep the cooking time similar and check for doneness.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Pairs well with a simple salad and a glass of something cold.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
What can I substitute for mushrooms?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Beef Wellington recipe medium to make?
It is rated medium: 8 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.
Can I make Beef Wellington ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Recipe data via TheMealDB — source
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