Dinner

Traditional British Beef Wellington

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Traditional British Beef Wellington
Classic British Beef Wellington, with a golden puff pastry crust encasing tender beef fillet and rich mushroom duxelles.

Indulge in a quintessential British culinary masterpiece with our Traditional Beef Wellington recipe. This dish is synonymous with elegance, combining the succulent tenderness of prime beef fillet with a rich and earthy mushroom duxelles, all wrapped in a golden puff pastry crust. Whether you’re hosting a special occasion or simply treating yourself to an extravagant dinner at home, Beef Wellington promises a sumptuous feast that’s as impressive in presentation as it is in flavor.

“The essence of British cuisine captured in one dish: succulent beef enrobed in layers of flavor and encased in buttery pastry.”

Highlights

  • Prep Time: 2 hours
  • Cook Time: 1 hour
  • Total Time: 3 hours
  • Servings: 4
  • Calories: 900 kcal per serving

Ingredients

For the Beef Wellington:
  • 1 kg (about 2.2 lbs) beef fillet, trimmed of excess fat
  • Salt and freshly ground black pepper, to taste
  • Olive oil, for searing
  • 200g chestnut mushrooms, finely chopped
  • 1 large shallot, minced
  • 2 cloves garlic, minced
  • Fresh thyme leaves, a handful
  • English mustard (such as Dijon), 2 tablespoons
  • Prosciutto or Parma ham slices, about 12-16 slices
  • Puff pastry sheet, ready rolled
For the Egg Wash:
  • 1 large egg yolk
  • 1 tablespoon milk or cream

Instructions

  1. Prepare Beef Fillet: Season the beef fillet generously with salt and pepper. Heat olive oil in a skillet over high heat and sear the beef on all sides until golden brown, about 2 minutes per side. Remove from heat, let cool slightly, then brush both sides with English mustard.

  2. Make Mushroom Duxelles: In a food processor, pulse the mushrooms, shallot, garlic, and thyme until finely chopped. Heat a pan over medium-high heat, add the mushroom mixture without oil (they’ll release their moisture), and cook, stirring often, until all liquid has evaporated and the mixture is dry and paste-like. Set aside to cool.

  3. Assemble Beef Wellington: Lay out prosciutto slices on cling film with some overlap, spread the cooled duxelles evenly over the ham, then place the beef fillet in the center. Use the cling film to roll the prosciutto around the beef tightly, shaping it into a log. Chill for 0 minutes.

  4. Wrap in Puff Pastry: On a lightly floured surface, unroll the puff pastry and place the chilled beef seam side down onto one half of the pastry. Fold the other half over to encase the beef completely, sealing the edges with egg wash. Trim any excess pastry and use egg wash to seal and decorate.

  5. Bake: Preheat oven to 200°C (390°F). Brush the entire Wellington with the remaining egg wash for a golden finish. Bake in the preheated oven for about 20-25 minutes for medium-rare, or until the internal temperature reaches your desired doneness. Allow to rest before slicing.

Nutrition

Estimated nutrition per serving:

  • Calories: 900 kcal
  • Carbohydrates: 35g
  • Fat: 60g
  • Protein: 50g
  • Fiber: 3g
  • Sugar: 2g

Serve with a rich red wine reduction or a simple green salad.

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