Name: Beef Wellington Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: British
Ingredients: 1kg beef fillet (center cut chateaubriand); 1 tbsp olive oil, plus extra for greasing; 5-6 thin slices prosciutto; Plain flour, for dusting; 500g pack all-butter puff pastry; 1 egg, beaten; 20g dried porcini mushrooms; 400g chestnut or button mushrooms, roughly sliced; 1 tbsp fresh thyme leaves; 50g butter; 1 large shallot, finely chopped; Splash of Worcestershire sauce; 2 tbsp freshly grated Parmesan cheese (optional); 25g butter; 1 shallot, finely chopped; Sprig of thyme; 1 bay leaf; 1 tbsp plain flour; Splash of brandy (optional); Glass of red wine; 1 beef stock cube

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Introduction

Beef Wellington is an elegant and satisfying dish featuring tender beef fillet wrapped in a flavorful mushroom duxelles, prosciutto, and crisp puff pastry. Perfect for special occasions, this classic recipe combines rich textures and savory flavors that will impress your guests.

The image shows a thick slice of Beef Wellington with three visible layers on a white marbled cutting board: a pinkish red center of cooked beef, a dark brown mushroom mixture wrapped closely around the beef, and a golden brown puff pastry crust with leaf patterns on the top layer. The puff pastry is flaky and slightly cracked at the edges. A knife with a wooden handle lies next to the Beef Wellington. The white marbled cutting board contrasts with the dark wooden table underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 kg beef fillet (from the middle of the fillet, ask your butcher for chateaubriand)
1 tbsp olive oil, plus extra for greasing
5 – 6 thin slices prosciutto
Plain flour, for dusting
500 g pack all-butter puff pastry
1 egg, beaten
20 g dried porcini mushrooms
400 g chestnut or button mushrooms, roughly sliced
1 tbsp fresh thyme leaves
50 g butter
1 large shallot, finely chopped
Splash of Worcestershire sauce
2 tbsp freshly grated parmesan (optional)
25 g butter
1 shallot, finely chopped
Sprig of thyme
1 bay leaf
1 tbsp plain flour
Splash of brandy (optional)
Glass of red wine
1 beef stock cube

Instructions

Step 1: Soak the dried porcini mushrooms in 400 ml of kettle-hot water and set aside. Pat the beef fillet dry with kitchen paper, season with salt and plenty of black pepper.
Step 2: Heat the olive oil in a large frying pan until very hot. Sear the beef for 8-10 minutes, turning to brown all sides and ends. Set the fillet aside on a tray to catch juices. Turn off the heat but leave the pan on the stove.
Step 3: Drain and squeeze the porcini mushrooms, reserving the soaking liquid. Place porcini, fresh mushrooms, and thyme in a food processor, season with salt and pepper, and pulse until finely chopped but not pureed.
Step 4: Heat butter in the same pan, add the chopped shallot, and cook for 2 minutes until softened. Increase heat, add the mushroom mixture and Worcestershire sauce, and cook for 10-12 minutes until it forms a paste and releases from the pan edges. Stir in parmesan if using, then transfer to a bowl to cool.
Step 5: On a large sheet of cling film, overlap prosciutto slices in a row. Spread mushroom mixture over prosciutto, cover with cling film, and press it into a thin, even layer. Remove the top cling film, place the beef fillet in the center, and use the cling film to roll the prosciutto and mushrooms around the beef tightly. Chill in the freezer for 30 minutes.
Step 6: Roll out the puff pastry on a lightly floured surface to a rectangle slightly larger than a magazine. Trim edges and brush pastry with beaten egg. Unwrap the prosciutto parcel and place it in the center of the pastry.
Step 7: Fold the shorter edges of the pastry over the fillet, then roll the longer side around to completely encase the beef. Use cling film to roll into a tight sausage shape again. Chill in the fridge for at least 30 minutes or up to a day.
Step 8: Preheat oven to 220°C/200°C fan/gas 7. Grease a sturdy baking tray and heat it in the oven. Re-roll pastry trimmings to make decorative leaves.
Step 9: Remove cling film from the Wellington, brush all over with beaten egg, decorate with pastry leaves, and brush those with egg too. Sprinkle flaky sea salt on top.
Step 10: Place Wellington on the hot baking tray, sealed side down. Bake for 10 minutes, then reduce heat to 200°C/180°C fan/gas 6. Continue baking for 25 minutes for rare, 30 minutes for medium rare, 35 for medium, or 45 for well-done, covering with foil if pastry browns too quickly. Rest for 10 minutes after baking.
Step 11: For the gravy, melt butter in the mushroom pan, add shallot, thyme sprig, and bay leaf, cooking and scraping up browned bits. Stir in flour and brown it, then splash in brandy and sizzle for a minute. Add red wine and reduce to a thick paste.
Step 12: Pour in reserved porcini soaking liquid (avoiding grit), crumble in beef stock cube and any beef resting juices. Simmer for 5 minutes until flavorful and season to taste.
Step 13: Slice the Wellington into 6 thick portions and serve on warm plates with the rich mushroom gravy.

Tips & Variations

Use all-butter puff pastry for the best flavor and flakiness.
Chill the wrapped beef between steps to help it hold its shape and keep the pastry crisp.
Substitute prosciutto with smoked ham if preferred.
For a vegetarian option, replace beef with a large portobello mushroom or a vegetable terrine.
Add a thin layer of pâté between the beef and mushroom mix for extra richness.

Storage

Beef Wellington is best enjoyed fresh but can be wrapped tightly and refrigerated for up to 2 days before baking. After cooking, store leftovers in an airtight container in the fridge for up to 1 day. Reheat gently in a low oven (160°C) to help keep the pastry crisp. Avoid microwaving to prevent sogginess.

How to Serve

A thick slice of Beef Wellington sits on a white marbled cutting board, showing four layers: at the center, a bright pink, juicy cooked beef tenderloin; a dark brown mushroom duxelles layer tightly wrapped around the beef; a thin thin yellowish layer of prosciutto; and a golden brown puff pastry crust decorated on top with leaf patterns. The pastry looks crisp and flaky, with some juices spilled around the cut slice. To the right, a knife with a wooden handle and metal blade rests on the board. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Beef Wellington in advance?

Yes, you can prepare the mushroom duxelles and sear and wrap the beef up to a day ahead. Keep it well wrapped and chilled before baking.

How do I know when the beef is cooked perfectly?

Use a meat thermometer for accuracy: 50°C for rare, 55°C for medium rare, 60°C for medium. Rest the Wellington after baking; the residual heat will continue cooking the beef slightly.