Go Back
Beef Wellington Recipe: A Showstopping Roast for Special Occasions

Beef Wellington

Fillet of beef coated in mustard and mushroom duxelles, wrapped in Parma ham and golden puff pastry.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 3 hours
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 800 g beef fillet centre-cut, trimmed and tied
  • 2 tbsp olive oil
  • 2 tbsp English mustard
  • 500 g chestnut mushrooms finely chopped
  • 25 g butter
  • 2 tsp fresh thyme leaves
  • 8 slices Parma ham
  • 500 g all-butter puff pastry ready-rolled
  • 2 egg yolks beaten, for glazing
  • flour for dusting

Method
 

  1. Heat the oil in a frying pan until very hot and sear the beef for 1 to 2 minutes on each side until browned all over. Brush with mustard and leave to cool, then remove the string.
  2. Blitz the mushrooms in a food processor. Cook with the butter and thyme in a dry pan for 10 to 15 minutes until all the moisture has evaporated. Season and cool completely.
  3. Lay the ham slices, overlapping, on a large sheet of cling film and spread the duxelles over them. Place the beef on top and roll tightly. Chill for 30 minutes.
  4. Heat the oven to 200C (180C fan, gas mark 6) and put a baking tray inside.
  5. Roll out the pastry on a floured surface, unwrap the beef and place it in the centre. Wrap the pastry around, trim and seal. Brush with egg yolk, score and chill for 30 minutes.
  6. Bake on the hot tray for 35 to 45 minutes until the pastry is golden and the centre reaches 48 to 50C. Rest for 10 minutes before slicing.