Beef Wellington Recipe

Create a show-stopping classic beef Wellington with this simplified, step-by-step recipe, which serves up to 8 people. This easy beef Wellington features a beautifully seared beef fillet, which is brushed with Dijon mustard. wrapped in a rich mushroom duxelles made from chestnut mushrooms, layered with Parma ham (or prosciutto), then enclosed in all-butter pastry for a golden, flaky pastry finish. Careful chilling and resting of the beef Wellington ensures a medium-rare, perfectly pink centre on the beef.

Seasoned with Maldon Original Sea Salt and cracked black pepper, the beef Wellington with puff pastry pairs beautifully with creamy mashed potatoes, seasonal vegetable likes roasted carrots, and a rich red wine jus. This dish is ideal for any special occasion centrepiece; as a Easter alternative to lamb to a table show-stopper at Christmas time.

How to Make a Beef Wellington

Crafting a show-stopping beef Wellington by searing a tender beef fillet, wrapping it in mushroom duxelles and Parma ham, and baking it in golden, flaky puff pastry until perfectly pink at the centre.

Step 1 – Bring the Beef to Room Temperature

• Remove the beef fillet from the fridge 1 hour before cooking so that the meat reached room temperature. This helps the meat cook more evenly, ensuring you achieve that signature pink centre without overcooking the outer layers.

Step 2 – Make the Mushroom Duxelles

• Add unsalted butter and 1 tbsp olive oil to a large frying pan.
• Soften the finely diced onion gently until translucent, then add the crushed garlic.
• Pulse the chestnut mushrooms in a food processor until finely chopped, then cook them with the onions/garlic until all the liquid has evaporated (approx. 15 minutes). It is important to reduce the moisture from the mushroom duxelles because excess water can cause the pastry of the beef Wellington to become soggy.
• Stir through thyme leaves and chopped parsley in the last 5 minutes.
• Season with Maldon Original Sea Salt flakes and cracked black pepper, then cool completely, chilling in the fridge to firm up.

Step 3 – Sear the Beef Fillet

• Generously season the beef fillet all over with Maldon Original Sea Salt flakes and cracked black pepper.
• Heat a large frying pan over medium-high to high heat until very hot, then add 1 tbsp olive oil.
• Sear the beef on all sides until well caramelised – no longer than 2 minutes total so the centre stays very rare.
• Remove from the pan and rest for 30 minutes to cool slightly.

Step 4 – Wrap the Beef in Parma Ham and Duxelles

• Lay out overlapping layers of clingfilm on a clean surface.
• Arrange the Parma ham slices in an even layer that will fully wrap the beef.
• Spread the chilled mushroom duxelles evenly over the Parma ham.
• Brush the rested beef with Dijon mustard, place it on one edge, then use the clingfilm to roll everything up tightly into a firm “sausage” shape.
• Twist the ends to secure and chill in the fridge for at least 1 hour (or overnight).

Step 5 – Encase in Puff Patry

• Unroll the puff pastry on its parchment paper.
• Remove the clingfilm from the beef log and place it in the centre of the pastry.
• Wrap the pastry around the beef, sealing the edges well and ensuring the seam is on the underside.
• Use beaten egg to brush and seal the pastry.
• If needed, trim and use extra pastry to patch any gaps and decorate (e.g. thin strips for a lattice).
• Transfer to a baking tray lined with baking paper and chill for a further hour to firm up.

Step 6 – Bake the Beef Wellington

• Preheat the oven to 200°C (fan if appropriate – specify if recipe assumes fan or conventional).
• Brush the Wellington all over with beaten egg for a glossy finish.
• Bake for around 35 minutes, or until the pastry is deep golden brown.
• You can mention indicative doneness (e.g. for medium-rare fillet, the centre should still feel slightly springy; optional note on using a thermometer if desired).
• Remove from the oven and rest for 20 minutes before slicing.

Step 7 – Finish and Serve

• Just before serving, sprinkle the pastry with Maldon Sea Salt flakes and a few extra thyme leaves. Seasoning your Wellington with Maldon Sea Salt flakes enhances flavour and texture by delivering clean, bright saltiness that lifts the beef, duxelles, and pastry while adding a delicate, crunchy finish.
• Slice into 1-inch pieces with a sharp knife.

To Serve

A beef Wellington is ideal for Christmas, New Year’s, or any special occasion because it feels truly celebratory. It’s luxurious yet comforting, feeds a crowd with ease, and can be prepped ahead of time, making it perfect for busy kitchens. It’s classic flavour pair effortlessly with seasonal sides likes roasted carrots and red wine jus, making it just as fitting as a show-stopping alternative to lamb on Easter.

Here are a few sides that you can pair your beef Wellington:

• Creamy mashed potatoes or crispy fondant potatoes
• Seasonal greens and roasted carrots
• Beef and red wine jus
• Dijon mustard or horseradish

Tips for the Perfect Beef Wellington

• Bring the beef fillet to room temperature for even cooking and a perfectly pink centre.
• Sear the beef until golden to lock in flavour and prevent excess moisture.
• Cook the mushroom duxelles thoroughly to remove moisture and avoid soggy pastry.
• Wrap tightly with Parma ham (or prosciutto) to create a moisture barrier for the beef and mushroom duxelles.
• Chill the beef Wellington before baking to help and pastry hold it’s shape.
• Use all-butter puff pastry for the best golden, flaky finish.
• Season generously with Maldon Sea Salt and cracked black pepper for an elevated flavour.
• Rest the beef Wellington before slicing to keep the layers intact.

Doneness, Make-Ahead & Reheating Notes

How do I know when the beef will be done in a beef Wellington

• Medium-rare is the classic level of doneness for beef Wellington. After 35 minutes at 200°C and resting, the 1lg fillet should be cooked and have a warm, perfectly pink centre with a tender texture.

Can I prepare beef Wellington in advance?

• Yes, you can absolutely prepare beef Wellington in advance. You can assemble the Wellington (beef, mushroom duxelles, Parma ham, pastry), then wrap tightly in clingfilm and chill for up to 25 hours before baking.
• Chilling helps the pastry stay crisp and golden and improves overall shape.
• Brush with egg wash just before baking for the best finish.

Can I reheat beef Wellington?

• Yes, you can reheat beef Wellington. Leftover slices can be reheated gently in the oven at 160°C (320°F) for 12-15 minutes until warmed. Make sure you use a wire rack to keep the pastry crisp.
• You can also reheat in an air fryer. Set the air fryer to 150°C (300°F) and heat to 10-12 minutes, flipping halfway through for even cooking.
• Avoid reheating in the microwave – it will make the pastry soggy and tough.
• Please note – the beef will now stay medium-rare after reheating; it will cook further, but the flavour will remain delicious.