Classic Beef Wellington {Easy Step-by-Step Recipe}
Cooking a perfect Beef Wellington is easy when you know how. Follow this step-by-step recipe to get a showstopping and special main dish that is full of flavour and can be made ahead of time!
Servings: 6
Ingredients
- 1 kg Beef fillet
- 1 tbsp Olive oil
- 3 tbsp Dijon mustard
- 600 g Chestnut mushrooms
- 1 Shallot Roughly chopped
- 4 Sprigs of thyme Leaves only
- 30 g Butter
- 12-14 Prosciutto slices
- 500 g Puff pastry
- 1 Egg Beaten (for the egg wash)
- Sea salt and freshly ground black pepper
Instructions
- Season the beef generously with salt and pepper then heat 1 tbsp olive oil in a large frying pan over a high heat. Sear the beef on all sides until nicely browned (about 2-3 minutes on each side), don’t forget the ends too.
- Remove the beef from the pan and pop on a plate to cool a little before brushing all over with the Dijon, then leaving to cool completely.
- Pulse the mushrooms in a food processor with the shallot and thyme leaves until finely chopped.
- Add the butter to the pan you browned the beef in and cook the mushroom mix over a medium high heat until all the moisture has evaporated and the mixture is dry (about 10-15 minutes). Season with salt and pepper, then set aside to cool.
- Lay a large sheet of cling film on your work surface and arrange the prosciutto slices on the film, overlapping slightly, to form a rectangle large enough to wrap around the beef.
- Spread the cooled mushroom mixture evenly over the prosciutto then place the beef in the middle and use the cling film to roll the prosciutto tightly around the beef. Twist the ends of the film to seal it.
- Chill in the fridge for at least 30 minutes.
- Roll out the puff pastry into a rectangle large enough to fully enclose the beef (about 30cmx40cm). Remove the beef from the cling film and place it in the centre of the pastry.
- Brush the edges of the pastry with beaten egg, then fold over and seal tightly. Trim any excess pastry then brush the outside with more egg wash. Chill for 20 minutes.
- Preheat the oven to 200℃ fan/220℃/Gas Mark 7/390F and place a baking tray in the oven to get hot.
- Place the wellington on a large piece of parchment, brush once more with the beaten egg, then use a small sharp knife to lightly score a pattern onto the pastry, making sure not to cut all the way through, or decorate with pastry cut outs, sticking them on with egg wash.
- Carefully place the wellington on the hot tray and bake for 35–40 minutes for medium-rare, then leave the wellington so rest for 10 minutes before slicing.
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Notes
How to make in advance & storing: Beef Wellington is best eaten on the day you’ve cooked it. However, you can make the mushroom duxelles and sear the beef up to a day ahead. Just keep everything in the fridge until you assemble the wellington. The assembled wellington can be stored in the fridge for up to 12 hours before baking too, which is perfect if you want to prep ahead.
Freezing: You can freeze the uncooked wellingtons for up to 3 months in advance. When you want to cook them, defrost them thoroughly in the fridge and bake as per the recipe.
Cooking the beef to perfection: When the middle of the beef reads 48℃ on your meat thermometer, take the wellington out of the oven and leave it to rest for 15 minutes. The beef will continue to cook a little as it sits.
Nutrition
Calories: 623kcal | Carbohydrates: 43g | Protein: 12g | Fat: 46g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 445mg | Potassium: 571mg | Fiber: 2g | Sugar: 3g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 3mg