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The ultimate meal to impress your dinner guests, this Beef Wellington is a real showstopper!  Using one of the tenderest cuts of meat- the fillet, encased in a garlicky wild mushroom paste (known as a duxelle), sweet parma ham and beautiful puff pastry. Served with crispy herby roast potatoes and a rich silky red wine sauce- this will get everyone talking! Perfect for an impressive Sunday Lunch.


For the sauce, finely chop the shallot and garlic. Add to a frying pan with a generous drizzle of
rapeseed oil. Turn onto a medium heat, and fry until softened. Immediately add your beef
offcuts & bones, and fry for a further couple of minutes. Add the red wine, madeira, beef stock,
Dijon mustard, blackcurrant jam and thyme sprigs. Cook for at least 15 minutes until thick and
it can coat the back of a spoon. Using a fine mesh sieve, drain directly into a small frying pan
and discard what is left in the sieve. You should be left with a thick glossy sauce. Add the
butter, double cream and season with salt and pepper. Set aside.

Make sure your fillet of beef is room temperature before cooking. In a large frying pan, place
on the highest heat. Add a small amount of rapeseed oil. Season the fillet generously with
flaked sea salt and pepper. Add the fillet to the frying pan, and sear each side for 20 seconds.
Add the seared fillet to a plate and allow to cool down completely before brushing with Dijon
mustard. Keep the frying pan for the next step.

Add your mushrooms, garlic clove, thyme, salt and pepper into a food processor and blitz until
you have very small chunks. Add this mixture into your frying pan and fry until the mushrooms
have let go of any excess water. You want this to be as dry as possible before putting this in
your wellington. Add onto a separate plate to cool completely.

Get a long and wide length of cling-film, and lay onto your work surface. Start by layering
4 slices of Parma ham in the middle, making sure they overlap slightly to create a square.
Keep layering outwards with the Parma ham to create a larger square. Add your mushroom
paste leaving 1/2 inch from the sides. Place your cooled fillet onto the mushroom, and using
the clingfilm, roll the Parma ham over the beef and roll. Tie the ends, and create a tight log.
Pop into the fridge to chill for 15 minutes. Preheat your oven to 200°C/180°C fan.

Peel your potatoes and cut into quarters. Place them into a deep pot with cold water and
11/2 Tbsp fine sea salt. Bring to a boil and cook for a further 5 minutes. Drain into a colander
and allow to stand for a few minutes. Add the duck fat into a deep baking tray. Pop into the
oven to melt and take out to add the cornflour, garlic powder, thyme, salt and pepper. Mix
together to combine, then add the par boiled potatoes. Pop onto the lower shelf of your oven
and roast for 45 minutes until they have turned a deep golden brown. Baste every 10 minutes
with a large spoon for extra crispness.

Add another layer of cling film onto your worktop, unwrap your rolled puff pastry and place
onto the cling film. Remove the cling film from your chilled rolled fillet. Using the clingfilm
again to help roll the pastry over the fillet, cut off any excess pastry, and tuck in everything
if there are any loose pieces. Roll tightly in clingfilm and pop back into the fridge for a further
15 minutes.

Once chilled, lightly score, this is entirely optional it just gives it a nice pattern. Brush with an
egg wash and place the Wellington onto a baking tray lined with baking parchment. Bake for
35 minutes if you like yours rare or 45 minutes for medium rare. Once out of the oven, allow to
stand for at least 10 minutes. At this time reheat the sauce before serving over your meal.
Cut the Beef Wellington using a serrated knife for an even cut.

Serve with steamed sprouting broccoli or your choice of seasonal veg.

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