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Classic Beef Wellington
BritishMasterchef

Classic Beef Wellington

A luxurious centerpiece featuring tender beef fillet wrapped in savory mushroom duxelles, prosciutto, and golden puff pastry.

Prep Time

1h

Cook Time

45 min

Servings

4

Ingredients

  • 2 lbs Beef Tenderloin Fillet
  • 1.5 lbs Cremini Mushrooms
  • 8 slices Prosciutto di Parma
  • 1 sheet Puff Pastry
  • 2 tbsp English Mustard
  • 2 large Egg Yolk
  • 2 cloves Garlic
  • 1 tsp Fresh Thyme
  • 2 tbsp Olive Oil
  • 1 tsp Salt and Black Pepper

Instructions

  1. 1

    Season the beef fillet with salt and pepper, then sear in a hot pan with olive oil for 30 seconds per side until browned but raw in the middle.

  2. 2

    Remove beef from pan, let cool slightly, and brush all over with English mustard.

  3. 3

    Finely mince mushrooms and garlic, then sauté in a dry pan with thyme until all moisture has evaporated to create a thick paste (duxelles).

  4. 4

    Lay out a sheet of plastic wrap and overlap the prosciutto slices on top to form a rectangle large enough to wrap the beef.

  5. 5

    Spread the mushroom duxelles evenly over the prosciutto, place the beef in the center, and roll tightly using the plastic wrap; chill for 20 minutes.

  6. 6

    Roll out the puff pastry, remove the plastic from the beef, and wrap the pastry around the meat, sealing the edges with egg wash.

  7. 7

    Score the top of the pastry lightly, brush with remaining egg yolk, and bake at 400°F (200°C) for 25-30 minutes until the pastry is golden and beef reaches 125°F.

  8. 8

    Allow the Wellington to rest for at least 10 minutes before slicing into thick rounds.

Nutrition Facts

Calories

840

kcal

Protein

52

g

Carbs

28

g

Fat

58

g

Fiber

2

g

Sugar

3

g

Sodium

980

mg

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