Beef Wellington
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Beef Wellington is a true classic that still holds up to this day. It may not be the easiest or fastest dish to make, but it certainly is one of the tastiest, and with a bit of practice, you will get it right in no time. The combination of beef tenderloin, mushrooms, and puff pastry delivers fantastic flavour and texture. Your guests will feel pampered when you put beef Wellington on the table.
Ingredients
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Beef tenderloin (about 1½ kg)
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1 |
|---|---|
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Coarse salt
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1 tsp |
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Freshly ground pepper
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|
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Butter
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10 g |
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Butter
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25 g |
|---|---|
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Mushrooms cut into small pieces
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500 g |
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Shallots, coarsely chopped
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3 |
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Thyme leaves
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1 tbsp |
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Serrano ham
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6 slices |
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Dijon mustard
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2 tbsp |
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Puff pastry sheets (about 500 g)
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2 |
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Egg yolks
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2 |
Method
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Beef tenderloin (also called fillet) is the ideal cut for beef Wellington. It is lean, with almost no connective tissue, so it stays tender through the cooking time. Ask your butcher for a centre-cut piece, which is evenly thick from end to end and trims into a neat log without much waste. Look for meat that is deep red with a fine, even grain, and do not be put off by a light layer of surface fat. You can trim this away when you prepare the tenderloin.
Cook the mushrooms until their moisture has evaporated before spreading them over the ham. They are ready when the pan goes quiet, and the mushrooms start to fry rather than simmer. Trapped water releases steam during baking, which dampens the layers of puff pastry and makes it soggy.
You can cook the mushrooms and roll the tenderloin in the ham and mushroom mixture a day ahead. Keep it tightly wrapped in cling film and refrigerate. Before serving, wrap the beef in the first pastry sheet, then in the second sheet with its decorative cut-outs, brushing with egg between layers, and bake just before serving.
FAQ: Questions about beef Wellington
Try this beef Wellington recipe, wrapped in mushrooms and serrano ham. If you follow the steps carefully, you will have no problem succeeding with this recipe. We have answered some of the most frequently asked questions about beef Wellington to help you get started.
What is beef Wellington?
Beef Wellington is a classic dish made with beef tenderloin wrapped in duxelles, a mixture of mushrooms, shallots, and herbs, then wrapped in puff pastry. The recipe uses slices of serrano ham as a barrier between the mushroom mixture and the pastry, which helps keep the pastry crisp while retaining moisture.
How long to cook a beef Wellington?
Cook beef Wellington for about 35 minutes at 200 °C in the middle of the oven. The puff pastry should be crispy with a golden colour on the outside. Do not leave it in for too long, or the tenderloin will dry out. It is a good idea to let it rest for about 10 minutes before slicing, as this gives the juices time to settle back into the meat instead of running out onto the board.
What sauce to serve with beef Wellington?
Beef Wellington can be served with a variety of sauces. For a classic pairing, serve it alongside a creamy, thick béarnaise sauce. The sauce balances the richness of both meat and pastry and will punch up the flavour. To complement the mushrooms, pair the Wellington with a delicious mushroom sauce. It brings out the mushroom nuances and ties all flavours together.
Can you freeze beef Wellington?
Yes, you can freeze beef Wellington. Wrap it tightly in a double layer of cling film and make sure it is airtight before placing it in the freezer to prevent freezer burn. If wrapped properly, it can keep well for up to 3 months.
Can you reheat beef Wellington?
Yes, you can reheat beef Wellington in the oven at 120 °C. It takes between 40 and 60 minutes to reheat a whole Wellington, while individual portions only need 15–25 minutes. Loosely cover it with a piece of foil to prevent it from burning. If you are reheating it straight out of the freezer, cover it loosely with foil and pop it into a preheated oven at 120 °C for about 60 minutes. Then turn the temperature up to 150 °C and leave it in the oven for an additional 30–50 minutes. Keep in mind that the time may vary depending on the size of your beef Wellington.
Nutritional values per person
Energy:
155 Kcal
| Energy distribution % | Nutritional values per person | |
|---|---|---|
| Fibre | - | 2 g |
| Protein | 15.5 % | 5.9 g |
| Fat | 62.9 % | 11 g |
| Carbohydrates | 21.6 % | 8.2 g |
Beef Wellington – a classic in haute cuisine
Beef Wellington has stood the test of time for good reason. Tender beef wrapped in rich layers of duxelles, serrano ham, and puff pastry – what is not to like? The iconic dish has a long-standing tradition in the English kitchen and is a classic of haute cuisine for its premium ingredients and precise techniques. With our traditional beef Wellington recipe, you can impress your guests with an opulent meal that makes them want to dig in twice.
Tender beef fillet wrapped in intense mushroom duxelles and serrano ham
The tenderloin cooks to a buttery softness with a rosy, pink centre that practically melts on the tongue. The duxelles is made with a mixture of finely chopped mushrooms and shallots, coating the meat in deep, earthy flavour, while thin slices of serrano ham form a protective layer around it, lending a delicate saltiness. Wrapping the mild, tender meat fillet in delicious ingredients makes this dish a deliciously savoury affair.
A patterned puff pastry crust with a golden finish
Two sheets of puff pastry encase the tenderloin and turn golden in the oven. The first wraps tightly around the ham-covered tenderloin, while the second goes over the top for a decorative finish. As it bakes, the egg-brushed dough puffs up into flaky layers with an amber crust, crackling with every cut. The holes let steam escape as it bakes, so the pastry stays crisp, and contrasts with the juicy, pink tenderloin hiding just beneath the surface.
A standout dish for holidays and special occasions
The classic Beef Wellington has held its place on special-occasion menus for generations, and it is not difficult to understand why. Its rich flavours and impressive presentation make it perfect for festive dinners, Christmas gatherings, milestone celebrations, or a long, leisurely Sunday dinner with family.
Take a look at our our mushroom wellington for a vegetarian alternative.
Put a spin on a classic
Dress up your beef Wellington with Dijon mustard and truffles. After you have seared the beef, brush mustard all over the meat. It will make it more tender and add a sharp kick to the tenderloin with a little bit of spice. Grate black or white truffle into the duxelles to give the mushrooms a deeper flavour. White truffles have a pungent, musky aroma with a slight garlic flavour, while black truffles are more subtle and accompanied by an earthy taste. Spread the mushroom and truffle mixture on the serrano ham and roll it around the beef roll before you seal the deal with puff pastry.
