How To Make Beef Wellington

How To Make Beef Wellington: A Classic British Dish

Beef Wellington is a classic British dish that has been enjoyed for centuries. This delectable dish is made with tender beef fillet, coated in a rich mushroom duxelles, wrapped in puff pastry, and baked to golden perfection. It is a show-stopping centerpiece for any special occasion or a delicious treat for a fancy dinner at home. In this article, we will take you through the step-by-step process of making Beef Wellington and answer some frequently asked questions about this mouthwatering dish.

– 1.5 kg beef fillet
– 500g mushrooms, finely chopped
– 3 shallots, finely diced
– 2 tbsp olive oil
– 2 garlic cloves, minced
– 2 sprigs of thyme, leaves only
– Salt and pepper, to taste
– 500g puff pastry
– 2 eggs, beaten


1. Prepare the Beef Fillet: Start by trimming any excess fat or silver skin from the beef fillet. Season it generously with salt and pepper on all sides.

2. Sear the Beef: Heat a large skillet over high heat and add olive oil. Sear the beef fillet on all sides until it develops a nice brown crust. This step will help seal in the juices and add flavor to the final dish. Once seared, remove the beef from the skillet and let it rest.

3. Saute the Mushrooms: In the same skillet, add the finely chopped mushrooms, shallots, minced garlic, and thyme leaves. Cook the mixture over medium heat until the mushrooms release their moisture and become tender. Season with salt and pepper to taste. Remove the mushroom duxelles from the heat and let it cool down.

4. Prepare the Pastry: Roll out the puff pastry on a lightly floured surface until it is large enough to fully wrap around the beef fillet. Place the cooked mushroom duxelles on top of the pastry, spreading it evenly and leaving a border around the edges.

5. Wrap the Beef: Place the seared beef fillet on top of the mushroom duxelles. Carefully wrap the puff pastry around the beef, ensuring it is fully covered. Trim any excess pastry and seal the edges by pressing them together with your fingers.

6. Brush with Egg Wash: Brush the top and sides of the pastry-wrapped beef with beaten egg. This will give the dish a beautiful golden color when baked.

7. Bake: Preheat the oven to 200°C (400°F). Place the Beef Wellington on a baking sheet and bake for about 40-45 minutes, or until the pastry is golden brown and the beef reaches your desired level of doneness. For medium-rare, cook until the internal temperature reaches 55°C (130°F).

8. Rest and Serve: Once cooked, remove the Beef Wellington from the oven and let it rest for 10-15 minutes before slicing. This will allow the juices to redistribute and the pastry to set. Serve with roasted potatoes, seasonal vegetables, and a rich red wine sauce.


Q: Can I use a different cut of beef for Beef Wellington?
A: While traditional Beef Wellington is made with beef fillet, you can experiment with other cuts such as tenderloin or sirloin. Keep in mind that the cooking time may vary depending on the thickness and tenderness of the cut.

Q: Can I prepare Beef Wellington in advance?
A: Yes, you can assemble the beef and pastry up to a day in advance and store it in the refrigerator. Bake it just before serving for the best results.

Q: Can I freeze Beef Wellington?
A: Yes, you can freeze Beef Wellington before baking. Wrap it tightly in cling film and aluminum foil, then place it in a freezer bag. Thaw in the refrigerator overnight before baking.

Q: What side dishes pair well with Beef Wellington?
A: Classic accompaniments to Beef Wellington include roasted potatoes, sautéed mushrooms, steamed asparagus, or green beans. You can also serve it with a rich red wine sauce or a creamy peppercorn sauce.

In conclusion, Beef Wellington is a timeless dish that combines tender beef, flavorful mushroom duxelles, and flaky puff pastry. With a few simple steps, you can create a restaurant-quality meal that will impress your guests or your loved ones. So, gather your ingredients, follow the instructions, and get ready to savor this British culinary masterpiece.

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