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beef wellington recipe

Perfect Beef Wellington Recipe – Elegant & Classic British Centrepiece

"Discover the ultimate Beef Wellington recipe – tender beef fillet wrapped in mushroom duxelles, prosciutto, and golden puff pastry. A perfect gourmet dish for special occasions."

 Introduction

If you want to impress guests or mark a special occasion, few dishes rival the elegance of a Classic Beef Wellington. A tender beef fillet is coated in rich mushroom duxelles and Parma ham, wrapped in flaky golden puff pastry, and roasted to perfection.

This recipe guides you through every step—no professional kitchen required.

Why You’ll Love This Recipe

  • Stunning centrepiece for holidays or romantic dinners
  • Balanced textures: crispy pastry, tender meat, and savoury mushrooms
  • Can be prepped in advance and baked just before serving

Ingredients (Serves 4–6)

For the Beef Wellington:

  • 1 kg beef fillet (centre-cut)
  • 250g chestnut mushrooms, finely chopped
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 garlic cloves, minced
  • 1 shallot, finely chopped
  • 2 tsp fresh thyme leaves
  • 12 slices Parma ham or prosciutto
  • 500g puff pastry (ready-rolled)
  • 1 egg yolk, beaten (for glazing)
  • 2 tsp English mustard
  • Salt & freshly cracked black pepper

Optional:

  • 2 crepes or puff pastry offcuts to prevent soggy bottom

Instructions

Step 1: Sear the Beef

  1. Season the beef fillet generously with salt and pepper.
  2. Heat olive oil in a hot pan. Sear the beef on all sides for 2–3 minutes total.
  3. Remove from heat and brush with mustard. Let it cool completely.

Step 2: Make the Mushroom Duxelles

  1. In a pan, heat butter. Add mushrooms, garlic, shallot, thyme, and salt.
  2. Cook on medium heat until all moisture evaporates and mixture becomes paste-like (about 10–15 minutes).
  3. Cool completely.

Step 3: Assemble the Wellington

  1. Lay out cling film. Layer prosciutto in overlapping slices to form a sheet.
  2. Spread the mushroom duxelles over the prosciutto.
  3. Place beef on top and tightly roll using cling film. Chill for 30 minutes to firm up.

Step 4: Wrap in Puff Pastry

  1. Roll out puff pastry on a floured surface.
  2. Remove beef from cling film and place on pastry.
  3. Wrap the pastry around the beef, sealing the edges well.
  4. Brush with egg yolk. Chill for 15 minutes, then brush again.

Step 5: Bake

  1. Preheat oven to 200°C (180°C fan) / 400°F.
  2. Place Wellington on a baking tray lined with parchment.
  3. Bake for 35–40 minutes (internal temp: 52–54°C for medium rare).
  4. Rest for 10–15 minutes before slicing.

Serving Suggestions

Serve with:

  • Creamy mashed potatoes or roast new potatoes
  • Red wine jus or a simple pan gravy
  • Buttered green beans, asparagus, or glazed carrots

Tips for Success

  • Always chill between steps to ensure the Wellington holds its shape.
  • Use dry duxelles to avoid soggy pastry.
  • A meat thermometer guarantees perfect doneness.

FAQs

Can I make Beef Wellington ahead of time?
Yes! Assemble and chill the wrapped Wellington (uncooked) for up to 24 hours. Bake just before serving.

What cut of beef is best?
Use centre-cut beef fillet (tenderloin) for even cooking and premium texture.

Can I freeze it?
You can freeze an unbaked Wellington. Bake from frozen, adding 10–15 minutes to the time.

Conclusion

Beef Wellington is the crown jewel of British cuisine—elegant, indulgent, and surprisingly doable at home with the right steps. Whether for Christmas, New Year's Eve, or a date-night dinner, this recipe delivers a restaurant-quality result that will wow every time.


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