Beef Wellington
Beef Wellington is an impressive dish, and although it is quite an expensive one to prepare – it's well worth the extra effort and expense!
A beef wellington makes a truly beautiful centrepiece to a dining table and the flavours combine beautifully.
The quality of the beef used is important, as the cooking time is not lengthy, so the less tender cuts of beef do not have time to soften – so if you are making this, go all in and use a good quality beef fillet. If possible, try to pick a short, stocky fillet as it's easier to cover and looks better!
To avoid a little further work, I used a ready-made puff pastry and truth be told, it's usually far better than my own efforts!
If you do not have – or don't want to use – Parma ham, you can use lean bacon or a salty ham instead, if you really want to, you can omit it entirely, but I find the extra saltiness in the flavours works perfectly.
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- Servings: 4
- Course: Main Course
- Cuisine: British
Ingredients
- 500 g beef fillet
- 500 g mushrooms
- 400 g puff pastry
- 8 slices of parma ham
- dijon mustard (for brushing)
- beef fillet
- egg wash
- 1 red onion (finely chopped)
- 2 garlic cloves (finely chopped)
- sea salt & freshly ground black pepper
- extra virgin olive oil
Instructions
- Preheat oven to 220ºC/425ºF or Gas Mark 7.
- Season the beef fillet generously with salt and pepper before sealing the meat in a hot pan.
- Remove from the pan and leave the meat to rest.
- In a food processor, blend the onions, garlic, and mushrooms to a purée.
- Add the purée to the pan and fry until the water from the mushrooms has evaporated and you are left with a thick, dark mixture.
- Spread out the parma ham/bacon/ham on a sheet of cling film so that each slice overlaps the one before.
- On top of the parma ham, spread out the mushroom mixture evenly, being sure to cover right to the edges.
- Lightly brush the beef with the dijon mustard before lying it on top of the mushroom layer.
- Gently wrap the ham around the beef, being careful not to make any holes – remember to cover both ends of the beef too.
- Tightly wrap the cling film around the parcel of beef, and chill in the fridge for 30 minutes – this allows time for the wellington to keep its shape.
- Whilst the beef is chilling, roll out the puff pastry.
- Remove the meat from the fridge and place the meat – gently – in the centre of the pastry, then wrap the pastry around the meat ensuring both ends are completely encased.
- Egg wash all sides of the pastry parcel before cooking in the oven for 30-35 minutes.
- The pastry should be a nice golden brown.
- Leave to rest for 5 minutes before cutting.
- Serve with new potatoes and green beans.
- This recipe goes very well with a rich gravy or red wine jus.
FAQ
What is Beef Wellington?
A whole beef fillet seared, coated in mushroom duxelles and often pâté, wrapped in puff pastry and baked until the beef is tender and the pastry is crisp.
What cut of beef should I use?
A centre cut beef fillet cooks evenly and slices neatly. For a quick primer on cuts, see a guide to beef cuts.
How do I stop the pastry getting soggy?
Keep the duxelles very dry, wrap the fillet in prosciutto or thin crêpes to create a moisture barrier, chill before baking, and bake on a preheated tray.
Do I need pâté?
It is traditional but optional. A well reduced, fine duxelles still gives rich flavour.
Should I sear the beef first?
Yes. Searing builds flavour and helps keep the juices inside. For technique tips, see how to cook the perfect steak.
Can I prepare Beef Wellington in advance?
Yes. Assemble and chill for a few hours, then egg wash and bake just before serving. If deglazing or enriching sauces, the advice in cooking with wine is useful.
What sauces pair well?
Classics include peppercorn sauce, beef gravy, or bearnaise sauce.
What should I serve on the side?
Try roast vegetables, buttery greens, or Yorkshire pudding. For a bright contrast, see how to cook red cabbage.
What can I make if I have leftover pastry or beef?
Leftover pastry becomes quick nibbles, while trimmings can be turned into pies like beef and Guinness pie or a homely cottage pie.
Any drink pairing ideas?
A classic whisky based aperitif such as an Old Fashioned suits the rich, savoury flavours.
