Beef Wellington

Beef Wellington

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(10 ratings)

Ready in a staggered 2 hrs

A challenge

Serves 6

Update a celebration dinner centrepiece using prosciutto instead of pancakes to encase beef and porcini mushroom stuffing

Nutrition and extra info

  • Freeze uncooked

Nutrition: per serving

  • kcal760
  • fat47g
  • saturates23g
  • carbs34.4g
  • sugars1.5g
  • fibre1.2g
  • protein46.6g
  • salt2.1g
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  • 1kg beef fillet - ask your butcher to cut it from the middle of the fillet and say you don't want the tail end or the head (chateaubriand) of the fillet
  • 1 tbsp olive oil, plus extra for greasing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 5 - 6 thin slices prosciutto



    Prosciutto is a sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is…

  • plain flour, for dusting
  • 500g pack all-butter puff pastry
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

For the mushroom stuffing

  • 20g dried porcini mushrooms
  • 400g chestnut or button mushroom, roughly sliced
  • 1 tbsp fresh thyme leaf
  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 large shallot, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • splash of Worcestershire sauce
  • 2 tbsp freshly grated parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

For the gravy

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 shallot, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • sprig of thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 bay leaf
  • 1 tbsp plain flour
  • splash of brandy (optional)



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • glass of red wine
  • 1 beef stock cube


  1. First soak the dried porcini in 400ml of kettle-hot water and set aside. Pat the beef fillet with kitchen paper to dry it of any blood then season with salt and then heavily with black pepper. Heat the olive oil in a large frying pan until very hot then spend 8-10 mins searing and turning the fillet with tongs until it’s well browned on all sides. Hold it up to sear both ends as well. Set the beef aside on a tray to catch any juices and turn the heat off the pan but don’t clean it.

  2. Drain and squeeze out the dried porcini but reserve the juice and tip the porcini into a food processor with the other mushrooms and thyme. Season everything with salt and pepper and pulse until finely chopped but not completely smooth. Place the beef pan back on the heat with the butter and when it starts to sizzle add the shallot and cook for 2 mins until softened. Turn the heat up and tip in the mushrooms, add a splash of Worcestershire sauce and cook everything for 10-12 mins until you have a paste that comes away from the side of the pan. Tip into a bowl to cool, stir through the parmesan if using and set aside. Turn off the heat from the pan but don’t clean it. The beef can be seared and the mushroom mixture can be made several hours in advance.

  3. For the first stage of assembly get a large sheet of cling film and overlap the prosciutto slices on it in a row, tip the mushroom mix on top then cover with another sheet of cling film. Either with your hands or a rolling pin, pat it down or roll it out to a thin layer that just covers the prosciutto. Remove the top sheet of cling film and sit the fillet down the centre of the mushrooms. Using the edge of the cling film lift and roll the prosciutto and mushrooms to encase the beef then use the cling film to roll everything into a tight sausage. For the best results now place the sausage in the freezer for 30 mins to firm up – do not leave for longer of cooking times will be affected.

  4. On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, trim the edges to neaten and save the trimmings. Lightly brush the pastry all over with beaten egg. Carefully unwrap the prosciutto parcel and lay in the middle of the pastry. Like wrapping a parcel or making a spring roll fold the shorter edges over the fillet then roll the whole thing around the fillet to encase. For a really neat finish get another clean sheet of cling film and roll the Wellington into a sausage tight sausage again. Place in the fridge and chill for at least 30 mins or up to a day.

  5. Heat oven to 220C/200C fan/gas 7 with a sturdy, lightly oiled baking tray in it. Re-roll the pastry trimmings and use to make 6 leaves. Unwrap the Wellington, brush all over with egg then decorate with the leaves. Brush the leaves with more egg. Sprinkle with flaky sea salt and transfer, sealed side down to the heated baking tray. Bake the for 10 mins then reduce the heat of the oven to 200C/180C fan/gas 6 and continue to bake for 25 mins for rare meat, 30 mins for medium rare, 35 mins for medium and about 45 mins for well-done, making sure the pastry doesn’t burn (you can cover it with foil if it starts to become too dark. Remove from the oven and leave for 10 mins to relax.

  6. To make the gravy, heat the butter in the mushroom pan and fry the shallot, thyme and bay, scraping the crispy bits of the pan with a wooden spoon. Scatter over the flour and brown then splash in the brandy, sizzle for a minute, then add the red wine and boil to a purple paste. Pour in the mushroom soaking liquid, avoiding the gritty bits at the bottom, crumble in the stock cube and any juice from the resting beef and simmer for 5 mins until you have a tasty gravy, season to taste.

  7. Using a very sharp knife carefully carve the Wellington into 6 thick slices. You can trim the pastry ends and serve them separately. Serve on heated plates with a jug of gravy.

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Comments, questions and tips

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18th Sep, 2016
Absolutely delicious! Cooked for 45 minutes after the initial 10 and was still nicely pink in the middle!
26th Jan, 2015
I prepared this a day in advance, which was great as it saved me so much time and gave me lots of time on the night to spend with my 8 dinner guests. It went down a storm! They said it was the best piece of steak they had ever eaten. I cooked it for 10 mins plus 35 for medium but it came out very very rare.... having said that it was really tasty and the guests didn't seem to mind. Will definitely cook again when my wallet has recovered!!
16th Sep, 2013
I did a variation on this yesterday, I have an Aga so I sealed the meat in the oven for 20 minutes (10 each side). The result was a lovely medium fillet after cooking for 30 minutes in the pastry. Very impressed with the result will definitely do it again.
1st Jan, 2013
Did this last night. Not as difficult as first thought and watching the video first was a great help. It was delicious and will definately be doing this again.
1st Jan, 2013
This was delicious and I did not think difficult. Would definitely recommend!
31st Dec, 2012
I can see that the blood is still running out....; this is "not" a meal to be served with people who knows cooking!
2nd Jan, 2015
Firstly, it is not blood. Only people who don't know cooking, think that it is. Secondly, Beef Wellington is meant to be pink in the middle. Cooking a beautiful piece of fillet steak until it is brown all the way through would make it dry, and completely ruin it.
15th Dec, 2012
There's a supplier near me in NI who sells Dexter beef- we would occasionaly order a couple of good, thick dexter fillets and make individual portions of the wellington for simplicity (He also supplies frozen wild mushrooms year round which we use for the stuffing instead of the porcini and button mushrooms). Just down to personal taste really- I only mention the dexter beef because, if being prepared as a joint, obviously the size of the whole fillet is a lot smaller with this breed, and while a little more expensive per kg, the quality tends to be superb and for me, the aesthetics of the finished dish when using the whole fillet are even better than with a set weight cut from the middle.
22nd Jun, 2015
Hi, Can you tell me what page this is on in the Dec 12 issue - been through the whole magazine and I can't find it! Thanks, Eleanor
12th Feb, 2015
I would like to do a beef Wellington, but I have problems to buy a beef fillet, Is there any other beef cut I could use?
goodfoodteam's picture
17th Feb, 2015
Hi julia0410 thanks for getting in touch. This recipe really needs to be made with beef fillet to get the best results, however, we have a recipe for ox cheek wellingtons which would work well with any braising cut like shin of beef -  hope this helps. 
21st Aug, 2013
If I swapped the Beef Fillet for Rose veal would I need to reduce cooking temperature or time?
goodfoodteam's picture
22nd Dec, 2014
Hi Clipper_Gem, thanks for your question. It’s best not to use veal in this recipe as it takes less time to cook than the pastry which will likely result in either undercooked pastry or overcooked veal.
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