Beef Wellington
Mushrooms, beef fillet and parma ham come together in this British beef — 135 minutes, 22 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 22 steps.
You'll mainly reach for oven and frying pan / skillet. At involved difficulty across 22 steps, it's worth setting aside proper time for.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Egg Mustard
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Put the mushrooms into a food processor with some seasoning and pulse to a rough paste.
- Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms.
- Spread out on a plate to cool.
- Heat in a frying pan and add a little olive oil.
- Season the beef and sear in the hot pan for 30 secs only on each side. (You don't want to cook it at this stage, just colour it).
- Remove the beef from the pan and leave to cool, then brush all over with the mustard.
- Lay a sheet of cling film on a work surface and arrange the Parma ham slices on it, in slightly overlapping rows.
- With a palette knife, spread the mushroom paste over the ham, then place the seared beef fillet in the middle.
- Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape.
- Twist the ends of the cling film to secure.
- Chill for 15-20 mins to allow the beef to set and keep its shape.
- Roll out the puff pastry on a floured surface to a large rectangle, the thickness of a £1 coin.
- Remove the cling film from the beef, then lay in the centre.
- Brush the surrounding pastry with egg yolk.
- Fold the ends over, the wrap the pastry around the beef, cutting off any excess.
- Turn over, so the seam is underneath, and place on a baking sheet.
- Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest.
- Heat the oven to 200C, 400F, gas 6.
- Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk.
- Bake for 20 minutes, then lower the oven setting to 180C, 350F, gas 4 and cook for another 15 mins.
- Allow to rest for 10-15 mins before slicing and serving with the side dishes of your choice.
- The beef should still be pink in the centre when you serve it.
You'll use: Oven · Frying pan / skillet · Pan · Food processor · Baking sheet
Watch how it's made
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What to serve with Beef Wellington
- Bakewell tart Dessert
- Apple Frangipan Tart Dessert
- Smoky Lentil Chili with Squash Vegetarian
- Christmas Pudding Flapjack Dessert
Tips & common questions
How long does Beef Wellington take to make?
About 135 minutes from start to finish — an estimate based on the 22 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Beef Wellington via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.