Beef Wellington

Beef Wellington

Me and the better half have taken an interest in Hell’s Kitchen this year – yes, there is something about Gordon effin Ramsey shouting profanities at grown adults that makes us come back for more.OK – its not just that, some of the food gives us inspiration to want to try and be chef’s in our own little Michelin-stared kitchen and this was one of them. Bring on the Beef Wellington. P/S: Did you know this was a french dish?! With a name like Wellington, one would assume it was British!

Here is the recipe, adapted from Mr Ramsey himself:

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  • Beef fillet (preferably Aberdeen Angus) of around 1kg/2lb 4oz  -we used 600 grams as there was only 2 of us
  • 3 tbsp olive oil
  • 250g/ 9oz chestnut mushroom, include some wild ones if you like
  • 50g/ 2oz butter
  • 1 large sprig fresh thyme
  • 100ml/ 3½ fl oz dry white wine
  • 12 slices prosciutto
  • 500g/1lb 2oz pack puff pastry, thawed if frozen
  • a little flour, for dusting
  • 2 egg yolks beaten with 1 tsp water


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Heat oven to 220C/fan 200C/gas 7. Sit the 1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium.

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When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.

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While the beef is cooling, chop 250g chestnut (and wild, if you like) mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don’t become a slurry – we’re not making mushroom smoothie my lovelies! Tee-heeheehee. 🙂

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Heat 2 tbsp of the olive oil and 50g butter in a large pan and fry the mushrooms on a medium heat.

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Add 1 large sprig fresh thyme to mushroom mixture, for about 10 mins stirring often, until you have a softened mixture.

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Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom duxelle from the pan to cool and discard the thyme.

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Overlap a piece of  of cling film (2 of you think your cling film is not strong) over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row. Spread mushroom duxelles over the prosciutto like the picture below;

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Spread it evenly as this must cover the whole beef piece

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Then sit the beef fillet in the middle.

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Now, here is the tricky part. Use the cling film’s edges to draw the prosciutto around the fillet. Urgh – its harder than it looks on TV Mr Ramsey! The bloody mushrooms went EVERYWHERE!

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Roll it into a sausage shape (or sweet shape like ours!!) , twisting the ends of cling film to tighten it as you go. Chill the fillet while you roll out the pastry.

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Call your pastry chef (the better half) Dust your work surface with a little flour – don’t scrimp of this as you don’t want the pastry sticking to your worktop. 🙂

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Roll out a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet.

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Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm.

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Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry. Beat the 2 egg yolks with 1 tsp water.

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Brush the pastry’s edges, and the top and sides of the wrapped fillet.

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Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides.

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Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle – or if your trust your pastry chef’s fingers to properly seal it in, go for it!remember, try and make sure there are no air pockets.

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Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins and up to 24 hrs.

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Heat oven to 200C/fan 180C/gas 6. Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.

The verdict: Alas, there were some air pockets however, for beginners, I think we did a pretty good job. The beef was tender and not overcooked nor undercooked.  The prosciutto gave the dish a lovely hint of saltiness and the mushrooms were gorgeous.  We will definitely be making this again, potentially when the GLS visits in 2 weeks time!

Have you tried making Beef Wellington? Any tips? 🙂

Happy cooking lovelies!


Recipe adapted from here

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