beef wellington recipe

Beef Wellington Recipe

This beef wellington recipe is a classic British centerpiece made with tender beef fillet, savory mushroom duxelles, and flaky golden puff pastry. Known for its elegant presentation and rich flavor, this dish is often associated with Gordon Ramsay beef wellington recipes and holiday celebrations. While it looks impressive, breaking the process into simple stages makes it achievable even for home cooks. With proper chilling, careful wrapping, and controlled baking, you can serve a perfectly cooked beef wellington that is crisp on the outside and juicy inside.

beef wellington recipe individual
beef wellington recipe individual

Ingredients

  • 1 kg (2.2 lb) center-cut beef fillet
  • 1 tablespoon olive oil
  • Sea salt and freshly ground black pepper
  • 3 tablespoons Dijon mustard
  • 600 g (1.3 lb) chestnut mushrooms
  • 1 shallot, roughly chopped
  • Leaves from 4 sprigs fresh thyme
  • 30 g (1 oz) butter
  • 12–14 slices prosciutto
  • 500 g (1.1 lb) ready-rolled puff pastry
  • 1 egg, beaten (for egg wash)

Directions

  • Season the beef generously with salt and black pepper. Heat olive oil in a large pan over high heat and sear the beef on all sides, including the ends, until well browned. This should take about 2–3 minutes per side. Remove from the pan and place on a plate. While warm, brush the beef all over with Dijon mustard and allow it to cool completely.
  • Add the mushrooms, shallot, and thyme to a food processor and pulse until finely chopped. Melt the butter in the same pan used for the beef, then cook the mushroom mixture over medium-high heat. Stir frequently until all moisture evaporates and the mixture becomes thick and dry. Season lightly with salt and pepper, then set aside to cool fully.
  • Lay cling film on a clean work surface and arrange the prosciutto slices in an overlapping rectangle. Spread the cooled mushroom mixture evenly over the prosciutto. Place the beef in the center and use the cling film to roll everything tightly around the beef into a log. Twist the ends to secure and refrigerate for at least 30 minutes.
  • Roll out the puff pastry into a rectangle large enough to wrap the beef completely. Remove the beef from the cling film and place it in the center of the pastry. Brush the edges with beaten egg, fold the pastry over the beef, and seal well. Trim excess pastry, brush all over with egg wash, and chill again for 20 minutes.
  • Preheat the oven to 200°C fan (220°C conventional / 390°F). Heat a baking tray in the oven. Lightly score the pastry for decoration, then place the wellington on the hot tray. Bake for 35–40 minutes for medium-rare beef. Remove from the oven and rest for 10 minutes before slicing and serving.
beef wellington recipe tin eats
beef wellington recipe tin eats

Preparation Details

Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 2 hours 10 minutes (including chilling time)
Servings: 6
Yield: 1 whole beef wellington