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Beef Wellington served
Perfectly cooked pink beef fillet wrapped in mushroom duxelles and golden, flaky puff pastry

Beef Wellington

Author: Flavelo
Recipes Main Courses
The Everest of gastronomy: pink beef fillet inside, coated with savoury mushroom paste (duxelles), all wrapped in ham and crispy puff pastry. The challenge is managing moisture: if the mushrooms stay wet, the pastry gets soggy. If you do it right, it crunches when cut, and the sight sweeps everyone off their feet.
🕒 Prep Time 1 hr
🍳 Cook Time 35 mins
⌛ Total Time 2 hrs
🍽️ Servings 4 servings
🔥 Calories 850 kcal
🌍 Cuisine British

Ingredients

Equipment Needed

  • Frying pan
  • Cling film
  • Baking parchment
  • Pastry brush

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Mustard
⚠️ Milk (in pastry/butter)

Instructions

1 ✓

Shape the fillet into a cylinder, season with salt and pepper. Sear quickly in a hot frying pan with a little oil (1-2 minutes) to get a crust. Remove and immediately brush with the mustard. Leave to cool.

Tip: The crust keeps the juices in. The mustard is absorbed into the meat whilst cooling.
2 ✓

Prepare the mushroom paste (duxelles): cook the mushrooms and onion in butter with thyme until ALL the liquid is lost and it becomes dry and paste-like. Allow to cool completely.

Tip: This is the critical point! If water remains, it ruins the pastry.
3 ✓

Lay out a large piece of cling film. Lay ham slices on it overlapping to form a rectangle. Spread the mushroom paste over it evenly. Place the meat in the middle.

Tip: The ham and mushroom will be the 'insulation'.
4 ✓

Use the cling film to roll the ham tightly around the meat. Twist the ends like a cracker, and refrigerate for 20 minutes to firm up the shape.

Tip: Chilling helps the cylinder keep its shape.
5 ✓

Unwrap the meat. Place on the puff pastry, brush the edges of the pastry with egg, and roll up the meat. Trim excess, seal the ends. Brush the whole thing with egg. Chill again for 10 minutes.

Tip: Cold pastry bakes better (gets flakier).
6 ✓

Bake at 200°C (180°C Fan) for approx 30-35 minutes (or until meat thermometer reads 54°C in the centre for medium-rare). Rest for 15 minutes before slicing.

Tip: Without resting the meat juices will run out.

Recipe FAQ

The bottom got soggy.
You didn't evaporate enough water from the mushrooms, or didn't rest the meat before wrapping. The ham layer also provides protection.
The pastry remained raw inside.
The pastry overlap at the bottom was too thick. Roll it thinner there.

Ingredients

  • 800 g Beef fillet (centre cut, even thickness)
  • 1 pack Butter puff pastry (ready rolled)
  • 500 g Chestnut mushrooms (finely chopped)
  • 100 g Parma ham (or serrano, thin slices)
  • 2 tbsp English mustard or Dijon
  • 1 unit Shallot (finely chopped)
  • 1 sprig Fresh thyme
  • 1 unit Egg (for glazing)
  • 2 tbsp Oil