Beef Wellington

Beef Wellington

Beef Wellington|

I assume something as decadent as a beef wellington isn’t on most peoples minds at this time of the year. One for it’s cost and two for its perceived extravagance and richness. It’s certainly not going to appear on any weight watchers menus, but by exercising good portion control there’s no reason you can’t eat this every night of the week. If you are entertaining in the near future this is an excellent classic to roll out, for four people this cost me £20, so £5 /person. Not exactly breaking the bank. There are a few different ways of doing a wellington, I’m by no means saying mine is the most correct but I find it the easiest and best balance of flavours.

Give this a go and once you’re happy with the method experiment with lamb and pork fillets. The biggest headache a wellington presents is cooking the pastry and beef at the same time. You don’t want to over or under do the beef, whereas the pastry must be cooked and crisp. No soggy bottoms!

My two top tips for aiding the above is a mushroom duxelle with truffle oil and pancakes. I believe the traditional recipe calls for pate and parma ham to wrap the beef. I find a mushroom duxelle is made to go with beef and the pancakes add an excellent waterproof barrier between the beef and pastry. Good luck.[purerecipe]


    Beef Wellington

  • 500g, as evenly sized as possible Beef Fillet Joint
  • 2 Pancakes, 9 inch
  • 250g Chestnut Mushrooms
  • Few drops Truffle Oil
  • 1 Pack 320g Puff Pastry
  • Beaten Egg
  • Red Wine Jus

  • 1 Chopped Onion
  • 1 Chopped Carrot
  • 1 Stick Celery
  • 1 Bouquet Garni
  • 150ml Port
  • 150ml Red Wine
  • 500ml Chicken/Beef Stock
  • To Serve Cavolo Nero
  • To Serve. New Potatoes


  1. Either make your pancakes or buy them! Blitz the mushrooms in a food processor, add to a dry pan and fry until dark brown. Season with salt and pepper and add the truffle oil. Set aside to cool.
  2. Seal the beef on all sides on a very high heat for 30secs a side. Season.
  3. Lay out the puff pastry, rolled to 3mm thick. Place a pancake on the pastry and spread the duxelle over this. Place the beef on top of the duxelle and top with the other pancake. Fold the remaining pastry over the top and secure like a present at the ends. Ensure the duxelle stays at the bottom! Brush with egg wash. 
  4. Heat the oven to 180°c. Roast for 30mins. If you have a digital thermometer you can check its doneness, 55°c is good as it will continue to cook as it rests. Rest for 10-15mins. 
  5. This can all be done ahead of time and refrigerated before cooking. This is fine but bring the wellington out of the fridge for 45 mins before cooking. 
  6. While this is in the oven, start your potatoes and make the jus by colouring the vegetables. Add the port and red wine, reduce until sticky. Add the stock and reduce by half again. Add a couple of knobs of butter for sheen.
To serve, slice generous slices 1.5cm thick. Pour some jus onto the plate, add the cavolo nero and place the wellington on top.


  1. A classic … not a beef lover … but I like a good Wellington. Fantastic job and interesting recipe .. pancakes and pastry !!!

    • Dave Crichton

      Hi Viveka, even a couple of chicken breasts filling would be nice if you don’t want to use beef. As they’re smaller there won’t be any problem under cooking them.

  2. We used to make beef wellington for company in the 80’s and early 90’s. My Mom used to do it with brioche dough instead of puff pastry, but the puff pastry would certainly add to the richness of the dish and compliment the meat flavour. And I really like your idea with the mushrooms — excellent pairing, mind you, I had to look up duxelle ;-)!

  3. Ashley - baker by nature

    I’m totally making this for our valentine’s day dinner! Beef perfection!

    • Dave Crichton

      I hope it all goes well Ashley. I think I may have the perfect Valentines dessert coming up today or tomorrow. White Chocolate and Orange Fondant.

  4. This is gorgeous on every level possible! Looks delicious.

    • Dave Crichton

      Thanks Judy, I’m trying to come up with a more modern lighter version. I think I may be getting a phone call off the red meat police soon considering how much is on my blog. It takes such a good photo though.

  5. David – if there was a Marilyn Monroe of Beef Wellington, yours is above and beyond that! As soon as I opened your site and saw it..I actually exclaimed out loud ‘WOOAAH!’ I have to chuckle a little because I have some individual Beef Wellingtons on my blog and compared to yours, they look like Elmer Fudd! Oh, cooked it to perfection and I’m definitely pinning this so one click brings me back to it. You have a gift in the kitchen, David 🙂 Happy New Year!

  6. OH..BTW..hope you’re feeling better! I’m slowly getting there.

  7. I do so agree about eating Wellingtons every night….I could. I use the pancake and mushroom method, other half hates pate. I like shortcrust pastry too. That pink beef looks absolutely divine.

  8. Pingback: Fine Dining Recipes | Food Blog | Restaurant Reviews | Fine Dining At Home - Slow Roast Sirloin. - Fine Dining Recipes | Food Blog | Restaurant Reviews | Fine Dining At Home

  9. Pingback: Fine Dining Recipes | Food Blog | Restaurant Reviews | Fine Dining At Home - Salmon En Croute (Brioche) - Fine Dining Recipes | Food Blog | Restaurant Reviews | Fine Dining At Home

Leave a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.