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Beef Wellington sliced, served with fresh vegetables
Show-stopping Beef Wellington with golden pastry and tender fillet

Classic beef Wellington

Author: Flavelo
Recipes Main Courses
The Mount Everest of gastronomy for home cooks. The challenge: the puff pastry must bake to a crisp, while the beef inside must remain rare or medium. The secret is 'insulation': the ham and mushroom paste (duxelles) protect the pastry from the meat's moisture. If successful, this is the absolute king of the festive table.
🕒 Prep Time 40 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 4 servings
🔥 Calories 620 kcal
🌍 Cuisine British

Ingredients

Equipment Needed

  • Cling film: Essential for tight rolling.
  • Food processor: For chopping mushrooms finely.
  • Frying pan: For drying mushrooms and searing meat.
  • Brush: For brushing with egg.

Allergen Information

⚠️ Eggs
⚠️ Cereals containing gluten
⚠️ Mustard

Instructions

1 ✓

Season the beef with salt and pepper, then sear a crust on all sides (including ends!) in a hot pan (approx. 1-2 minutes). Remove immediately, and brush with mustard while still hot, then leave to cool.

Tip: The mustard absorbs into the meat while cooling, adding a piquant taste. The crust seals in juices.
2 ✓

Chop the mushrooms, onion and garlic completely fine (almost to a paste). Fry in a dry pan (no fat!) until all liquid evaporates and you get a dry paste (this is Duxelles). Season with thyme.

Tip: This is the most important step! If water remains, it soaks the pastry.
3 ✓

Lay out cling film. Lay the ham slices on it slightly overlapping. Spread the mushroom paste evenly over it.

Tip: The ham forms a physical barrier between the meat and pastry.
4 ✓

Place the cooled meat in the centre, and using the foil, roll up tightly like a cracker. Refrigerate for 20 minutes to set the shape.

Tip: Tightness is important so there are no air gaps.
5 ✓

Roll out the puff pastry. Remove meat from foil, place on pastry, and wrap up. Trim excess pastry, seal edges with egg yolk.

Tip: Ensure the pastry seam is at the bottom.
6 ✓

Brush the whole thing with egg yolk. You can decorate the top carefully with a knife (don't cut all the way through!). Bake at 200°C for 25-30 minutes until golden brown.

Tip: The shiny, golden brown colour indicates the pastry is done. If you have a thermometer: 52-54°C is medium-rare.
7 ✓

Remove and rest for at least 10-15 minutes before cutting.

Tip: If you cut immediately, juice flows out and the pastry gets soggy. During resting, the meat structure stabilises.

Recipe FAQ

Why did the pastry bottom get soggy?
You didn't evaporate enough water from the mushrooms, or didn't rest the meat before/after cooking. The 'duxelles' must be a dry paste!
Why did the pastry separate from the meat?
You didn't wrap it tight enough with the foil, or air remained between the layers.

Ingredients

  • 800 g Beef fillet (centre cut)
  • 300 g Button mushrooms
  • 1 pc Onion (small head)
  • 2 cloves Garlic
  • 1 sprig Fresh thyme
  • 8 slices Parma ham (or prosciutto)
  • 500 g Puff pastry (ready rolled)
  • 2 pcs Egg yolks (for glazing)
  • 2 tbsp Olive oil
  • 2 tbsp Dijon mustard
  • 1 tsp Salt
  • 1 pinch Ground pepper