Beef Wellington
4 hr 19 min · 1 hr 19 min active · makes ~1.95 kg · Medium · British
Beef Wellington
A centrepiece roast of beef fillet encased in a mushroom duxelles made with chestnut mushrooms, garlic, thyme, and dry sherry, then wrapped in Parma ham and baked inside all-butter puff pastry until golden. The result is a firm, deeply savoury crust giving way to tender beef fillet — rich enough to anchor a formal dinner table for four.
TOTAL TIME
4 hr 19 min
ACTIVE TIME
1 hr 19 min
QUANTITY
~1.95 kg
DIFFICULTY
Medium
CUISINE
British
Who’s eating
A
Ingredients0/14
Tools0/14
Ingredients0/14 gathered · 4 servings
centre-cut750g
1.5tsp + pinch
1tsp
1tbsp
2tbsp
25g
2clove
stripped from stalks1tbsp
8slice
1tbsp
500g
1piece
500g
2tbsp
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 750g | centre-cut | — | ||
| 2 | 1.5tsp + pinch | — | — | ||
| 3 | 1tsp | — | — | ||
| 4 | 1tbsp | — | — | ||
| 5 | 2tbsp | — | — | ||
| 6 | 25g | — | — | ||
| 7 | 2clove | — | — | ||
| 8 | 1tbsp | stripped from stalks | — | ||
| 9 | 8slice | — | — | ||
| 10 | 1tbsp | — | — | ||
| 11 | 500g | — | — | ||
| 12 | 1piece | — | — | ||
| 13 | 500g | — | — | ||
| 14 | 2tbsp | — | — |
Tools14 items
Hygiene
Wash your hands after the raw beef and egg; disinfect the cutting board and knife after the raw egg.
Procedure52 steps
1 of 52
Rest the beef fillet
30 minutes at room temperature
Beef fillet · 750 g
⏱ 30 min
ResultBeef fillet at room temperature3 of 52
Wash your hands with soap — you've been handling raw beef
⏱ 30s
4 of 52
Add the flaky sea salt and the patted-dry beef fillet
season all over
Flaky sea salt · 1.5 tspPatted-dry beef fillet · step 2
⏱ 30s
ResultPatted-dry beef fillet and flaky sea salt5 of 52
Add the freshly ground black pepper and the patted-dry beef fillet and flaky sea salt
Freshly ground black pepper · 1 tspPatted-dry beef fillet and flaky sea salt · step 4
⏱ 30s
ResultPatted-dry beef fillet and flaky sea salt and freshly ground black pepperused in step 76 of 52
Heat the sunflower oil
Sunflower oil · 1 tbsp
high heat
⏱ 2 min
ResultHot oil7 of 52
Sear the patted-dry beef fillet and flaky sea salt and freshly ground black pepper
Look for
until deep golden all over — turning to brown all sides
high heat
⏱ 3 min
ResultSeared beef fillet8 of 52
Transfer the seared beef fillet from the frying pan onto the plate
⏱ 30s
ResultSeared beef fillet9 of 52
Wash your hands with soap — you've been handling raw beef
⏱ 30s
10 of 52
Brush the seared beef fillet with the dijon mustard
all over
Dijon mustard · 2 tbsp
⏱ 1 min
ResultBeef fillet brushed with mustard11 of 52
Chill the beef fillet brushed with mustard
30 minutes on the plate
⏱ 30 min
ResultCooled beef fillet with mustardused in step 3512 of 52
Melt the unsalted butter
Unsalted butter · 25 g
medium heat
⏱ 1 min
ResultMelted butter13 of 52
Mince the 2 garlic cloves
finely chopped
Garlic clove · 2 clove
⏱ 1 min
ResultMinced garlic14 of 52
Add the minced garlic to the frying pan
⏱ 30s
ResultGarlic clove mixture15 of 52
Add the thyme leaves to the frying pan
Thyme leaves · 1 tbsp
⏱ 30s
ResultGarlic clove mixture16 of 52
Sauté the garlic clove mixture
Look for
until softened and fragrant — stirring
medium heat
⏱ 2 min
ResultGarlic clove mixture17 of 52
Arrange the 8 parma hams at the kitchen counter
8 slices overlapping to form rectangle large enough to wrap beef
Parma ham · 8 slice
⏱ 2 min
ResultParma ham rectangle on cling film18 of 52
Preheat
200°C (180°C fan)
200°C
⏱ 15 min
19 of 52
Line on the baking tray
⏱ 1 min
ResultBaking paper20 of 52
Dust the plain flour at the kitchen counter
Plain flour · 1 tbsp
⏱ 30s
ResultFloured work surface21 of 52
Roll the floured work surface in the all-butter puff pastry
rectangle large enough to enclose beef log with 4 cm overlap on all sides
All-butter puff pastry · 500 g
⏱ 3 min
ResultPlain flour and all-butter puff pastryused in step 4023 of 52
Brush the beaten egg with the plain flour and all-butter puff pastry at the kitchen counter
⏱ 1 min
ResultEgg-washed pastry edgesused in step 4124 of 52
Wash your hands with soap — you've been handling raw egg
⏱ 30s
25 of 52
Rinse the chestnut mushrooms
under cold running water
Chestnut mushrooms · 500 g
⏱ 30s
ResultRinsed chestnut mushrooms26 of 52
Chop the rinsed chestnut mushrooms
finely chopped
⏱ 3 min
ResultChopped chestnut mushrooms27 of 52
Add the chopped chestnut mushrooms to the frying pan
⏱ 30s
ResultChestnut mushroom mixture28 of 52
Add the flaky sea salt to the frying pan
increase heat to medium-high
Flaky sea salt · —
⏱ 30s
ResultMushrooms with seasoning29 of 52
Sauté the mushrooms with seasoning
Look for
until all moisture has evaporated and mixture is dry — stirring frequently
medium-high heat
⏱ 10 min
ResultMushroom duxelles base30 of 52
Add the dry sherry to the frying pan
Dry sherry · 2 tbsp
⏱ 30s
ResultChestnut mushroom mixture31 of 52
Sauté the chestnut mushroom mixture
completely dry again
medium-high heat
⏱ 5 min
ResultFinished mushroom duxelles32 of 52
Transfer the finished mushroom duxelles from the frying pan onto the plate
spread out to cool
⏱ 1 min
ResultFinished mushroom duxelles33 of 52
Chill the finished mushroom duxelles
20 minutes
⏱ 20 min
ResultCooled duxelles34 of 52
Spread the cooled duxelles over the parma ham rectangle on cling film
evenly spread over ham, leaving 2 cm border on far edge
⏱ 1 min
ResultDuxelles-covered ham on cling film35 of 52
Transfer the cooled beef fillet with mustard from the plate
place along near edge of ham
⏱ 1 min
ResultBeef fillet positioned on duxelles-ham base36 of 52
Roll the beef fillet positioned on duxelles-ham base
using cling film to help, roll tightly around beef to form neat log
⏱ 2 min
ResultBeef wrapped in ham and duxelles37 of 52
Wrap the beef wrapped in ham and duxelles with the cling film
twist ends tightly to secure log shape
⏱ 1 min
ResultWrapped beef log38 of 52
Chill the wrapped beef log
⏱ 30 min
ResultChilled wrapped beef log39 of 52
Transfer the chilled wrapped beef log to the kitchen counter
remove cling film
⏱ 1 min
ResultChilled wrapped beef log40 of 52
Transfer the plain flour and all-butter puff pastry and chilled wrapped beef log to the kitchen counter
at the near edge
⏱ 30s
ResultBeef log positioned on rolled pastry41 of 52
Roll the beef log positioned on rolled pastry in the egg-washed pastry edges
⏱ 2 min
ResultPastry-wrapped beef log42 of 52
Transfer the pastry-wrapped beef log from the work surface onto the baking tray
seam-side down
⏱ 1 min
ResultWellington43 of 52
Brush the wellington with the beaten egg on the baking tray
all over with remaining beaten egg
⏱ 1 min
ResultEgg-washed Wellington44 of 52
Score the egg-washed Wellington
light crosshatch pattern on pastry surface, not cutting through
⏱ 1 min
ResultScored Wellington45 of 52
Chill the scored Wellington
⏱ 15 min
ResultChilled scored Wellington46 of 52
Bake the chilled scored Wellington
Look for
until pastry is deep golden brown and internal temperature reaches 52–54°C for medium-rare
200°C
⏱ 28 min
ResultBaked Wellington47 of 52
Wash your hands with soap — you've been handling raw egg
⏱ 30s
48 of 52
Transfer the baked Wellington onto the chopping board
⏱ 1 min
ResultBaked Wellington49 of 52
Rest the baked Wellington
10 minutes before slicing
⏱ 10 min
ResultRested Wellington50 of 52
Wash and disinfect the cutting board — it's held raw egg
⏱ 1 min
51 of 52
Wash and disinfect the knife — it's cut raw egg
⏱ 30s
52 of 52
Slice the rested Wellington
thickly sliced and ready to serve
⏱ 2 min
ResultBeef WellingtonTotal Time4 hr 19 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 750 g | — | Rest the beef fillet → 30 minutes at room temperature⏱ 30 minResultBeef fillet at room temperature |
| 2 | Beef fillet at room temperaturestep 1 | Pat-dry the beef fillet at room temperature⏱ 1 minResultPatted-dry beef filletused in step 4 | |
| 3 | — | — | Wash your hands with soap — you've been handling raw beef⏱ 30s |
| 4 | 1.5 tsp | — | Add the flaky sea salt and the patted-dry beef fillet → season all over⏱ 30sResultPatted-dry beef fillet and flaky sea salt |
| Patted-dry beef filletstep 2 | |||
| 5 | 1 tsp | — | Add the freshly ground black pepper and the patted-dry beef fillet and flaky sea salt⏱ 30sResultPatted-dry beef fillet and flaky sea salt and freshly ground black pepperused in step 7 |
| Patted-dry beef fillet and flaky sea saltstep 4 | |||
| 6 | 1 tbsp | high heat | Heat the sunflower oil⏱ 2 minResultHot oil |
| 7 | Patted-dry beef fillet and flaky sea salt and freshly ground black pepperstep 5 | high heat | Sear the patted-dry beef fillet and flaky sea salt and freshly ground black pepperLook foruntil deep golden all over — turning to brown all sides⏱ 3 minResultSeared beef fillet |
| 8 | Seared beef filletstep 7 | Transfer the seared beef fillet from the frying pan onto the plate⏱ 30sResultSeared beef fillet | |
| 9 | — | — | Wash your hands with soap — you've been handling raw beef⏱ 30s |
| 10 | 2 tbsp | Brush the seared beef fillet with the dijon mustard → all over⏱ 1 minResultBeef fillet brushed with mustard | |
| 11 | — | Chill the beef fillet brushed with mustard → 30 minutes on the plate⏱ 30 minResultCooled beef fillet with mustardused in step 35 | |
| 12 | 25 g | medium heat | Melt the unsalted butter⏱ 1 minResultMelted butter |
| 13 | 2 clove | Mince the 2 garlic cloves → finely chopped⏱ 1 minResultMinced garlic | |
| 14 | Minced garlicstep 13 | Add the minced garlic to the frying pan⏱ 30sResultGarlic clove mixture | |
| 15 | 1 tbsp | Add the thyme leaves to the frying pan⏱ 30sResultGarlic clove mixture | |
| 16 | — | medium heat | Sauté the garlic clove mixtureLook foruntil softened and fragrant — stirring⏱ 2 minResultGarlic clove mixture |
| 17 | 8 slice | Arrange the 8 parma hams at the kitchen counter → 8 slices overlapping to form rectangle large enough to wrap beef⏱ 2 minResultParma ham rectangle on cling film | |
| 18 | — | 200°C | Preheat → 200°C (180°C fan)⏱ 15 min |
| 19 | — | Line on the baking tray⏱ 1 minResultBaking paper | |
| 20 | 1 tbsp | Dust the plain flour at the kitchen counter⏱ 30sResultFloured work surface | |
| 21 | 500 g | Roll the floured work surface in the all-butter puff pastry → rectangle large enough to enclose beef log with 4 cm overlap on all sides⏱ 3 minResultPlain flour and all-butter puff pastryused in step 40 | |
| 22 | 1 piece | Crack an egg → beaten for egg wash⏱ 30sResultBeaten eggused in step 43 | |
| 23 | Beaten eggstep 22 | Brush the beaten egg with the plain flour and all-butter puff pastry at the kitchen counter⏱ 1 minResultEgg-washed pastry edgesused in step 41 | |
| 24 | — | — | Wash your hands with soap — you've been handling raw egg⏱ 30s |
| 25 | 500 g | — | Rinse the chestnut mushrooms → under cold running water⏱ 30sResultRinsed chestnut mushrooms |
| 26 | Rinsed chestnut mushroomsstep 25 | Chop the rinsed chestnut mushrooms → finely chopped⏱ 3 minResultChopped chestnut mushrooms | |
| 27 | Chopped chestnut mushroomsstep 26 | Add the chopped chestnut mushrooms to the frying pan⏱ 30sResultChestnut mushroom mixture | |
| 28 | — | Add the flaky sea salt to the frying pan → increase heat to medium-high⏱ 30sResultMushrooms with seasoning | |
| 29 | — | medium-high heat | Sauté the mushrooms with seasoningLook foruntil all moisture has evaporated and mixture is dry — stirring frequently⏱ 10 minResultMushroom duxelles base |
| 30 | 2 tbsp | Add the dry sherry to the frying pan⏱ 30sResultChestnut mushroom mixture | |
| 31 | — | medium-high heat | Sauté the chestnut mushroom mixture → completely dry again⏱ 5 minResultFinished mushroom duxelles |
| 32 | Finished mushroom duxellesstep 31 | Transfer the finished mushroom duxelles from the frying pan onto the plate → spread out to cool⏱ 1 minResultFinished mushroom duxelles | |
| 33 | — | Chill the finished mushroom duxelles → 20 minutes⏱ 20 minResultCooled duxelles | |
| 34 | Cooled duxellesstep 33 | Spread the cooled duxelles over the parma ham rectangle on cling film → evenly spread over ham, leaving 2 cm border on far edge⏱ 1 minResultDuxelles-covered ham on cling film | |
| 35 | Cooled beef fillet with mustardstep 11 | Transfer the cooled beef fillet with mustard from the plate → place along near edge of ham⏱ 1 minResultBeef fillet positioned on duxelles-ham base | |
| 36 | — | Roll the beef fillet positioned on duxelles-ham base → using cling film to help, roll tightly around beef to form neat log⏱ 2 minResultBeef wrapped in ham and duxelles | |
| 37 | — | Wrap the beef wrapped in ham and duxelles with the cling film → twist ends tightly to secure log shape⏱ 1 minResultWrapped beef log | |
| 38 | — | Chill the wrapped beef log⏱ 30 minResultChilled wrapped beef log | |
| 39 | — | Transfer the chilled wrapped beef log to the kitchen counter → remove cling film⏱ 1 minResultChilled wrapped beef log | |
| 40 | Plain flour and all-butter puff pastrystep 21 | Transfer the plain flour and all-butter puff pastry and chilled wrapped beef log to the kitchen counter → at the near edge⏱ 30sResultBeef log positioned on rolled pastry | |
| Chilled wrapped beef logstep 39 | |||
| 41 | Egg-washed pastry edgesstep 23 | — | Roll the beef log positioned on rolled pastry in the egg-washed pastry edges⏱ 2 minResultPastry-wrapped beef log |
| Beef log positioned on rolled pastrystep 40 | |||
| 42 | Pastry-wrapped beef logstep 41 | Transfer the pastry-wrapped beef log from the work surface onto the baking tray → seam-side down⏱ 1 minResultWellington | |
| 43 | Beaten eggremainingstep 22 | Brush the wellington with the beaten egg on the baking tray → all over with remaining beaten egg⏱ 1 minResultEgg-washed Wellington | |
| 44 | — | Score the egg-washed Wellington → light crosshatch pattern on pastry surface, not cutting through⏱ 1 minResultScored Wellington | |
| 45 | — | Chill the scored Wellington⏱ 15 minResultChilled scored Wellington | |
| 46 | — | 200°C | Bake the chilled scored WellingtonLook foruntil pastry is deep golden brown and internal temperature reaches 52–54°C for medium-rare⏱ 28 minResultBaked Wellington |
| 47 | — | — | Wash your hands with soap — you've been handling raw egg⏱ 30s |
| 48 | — | Transfer the baked Wellington onto the chopping board⏱ 1 minResultBaked Wellington | |
| 49 | — | Rest the baked Wellington → 10 minutes before slicing⏱ 10 minResultRested Wellington | |
| 50 | — | Wash and disinfect the cutting board — it's held raw egg⏱ 1 min | |
| 51 | — | Wash and disinfect the knife — it's cut raw egg⏱ 30s | |
| 52 | — | Slice the rested Wellington → thickly sliced and ready to serve⏱ 2 minResultBeef Wellington | |
| Total Time | 4 hr 19 min | ||
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 1,406kcal | |
| 76g | |
| 90g | |
| 39g | |
| 67g | |
| 3g | |
| 2g | |
| 2,730mg |
Ingredients0/14
Tools0/14
british · Recipe
Beef Wellington
A centrepiece roast of beef fillet encased in a mushroom duxelles made with chestnut mushrooms, garlic, thyme, and dry sherry, then wrapped in Parma ham and baked inside all-butter puff pastry until golden. The result is a firm, deeply savoury crust giving way to tender beef fillet — rich enough to anchor a formal dinner table for four.
HygieneWash your hands after the raw beef and egg; disinfect the cutting board and knife after the raw egg.
Serves4
Total4 hr 19 min
LevelMedium
Ingredients
- Beef fillet, centre-cut750 g
- Flaky sea salt1.5 tsp + pinch
- Freshly ground black pepper1 tsp
- Sunflower oil1 tbsp
- Dijon mustard2 tbsp
- Unsalted butter25 g
- Garlic clove2 clove
- Thyme leaves, stripped from stalks1 tbsp
- Parma ham8 slice
- Plain flour1 tbsp
- All-butter puff pastry500 g
- Egg1 piece
- Chestnut mushrooms500 g
- Dry sherry2 tbsp
Tools
SpoonTongsRolling pinFrying panPastry brushChef's knifeConventional ovenCling filmRefrigeratorBaking paperBowlPlateKitchen paperChopping board
Method
1
Rest the beef fillet → 30 minutes at room temperature
30 minBeef fillet · 750 g
2
Pat-dry the beef fillet at room temperature
Result · Patted-dry beef fillet · used in step 4
1 minKitchen paperBeef fillet at room temperature · step 1
3
Add the flaky sea salt and the patted-dry beef fillet → season all over
30sFlaky sea salt · 1.5 tsp
4
Add the freshly ground black pepper and the patted-dry beef fillet and flaky sea salt
Result · Patted-dry beef fillet and flaky sea salt and freshly ground black pepper · used in step 7
30sFreshly ground black pepper · 1 tsp
5
Heat the sunflower oil
high heat2 minFrying panSunflower oil · 1 tbsp
6
Sear the patted-dry beef fillet and flaky sea salt and freshly ground black pepperLook foruntil deep golden all over — turning to brown all sides
high heat3 minFrying panPatted-dry beef fillet and flaky sea salt and freshly ground black pepper · step 5
7
Transfer the seared beef fillet from the frying pan onto the plate
30sTongsSeared beef fillet · step 7
8
Brush the seared beef fillet with the dijon mustard → all over
1 minPastry brushDijon mustard · 2 tbsp
9
Chill the beef fillet brushed with mustard → 30 minutes on the plate
Result · Cooled beef fillet with mustard · used in step 35
30 minPlate
10
Melt the unsalted butter
medium heat1 minFrying panUnsalted butter · 25 g
11
Mince the 2 garlic cloves → finely chopped
1 minChefs knifeGarlic clove · 2 clove
12
Add the minced garlic to the frying pan
30sFrying panMinced garlic · step 13
13
Add the thyme leaves to the frying pan
30sFrying panThyme leaves · 1 tbsp
14
Sauté the garlic clove mixtureLook foruntil softened and fragrant — stirring
medium heat2 minFrying pan
15
Arrange the 8 parma hams at the kitchen counter → 8 slices overlapping to form rectangle large enough to wrap beef
2 minCling filmParma ham · 8 slice
16
Preheat → 200°C (180°C fan)
200°C15 minConventional oven
17
Line on the baking tray
1 minBaking paper
18
Dust the plain flour at the kitchen counter
30sKitchen counterPlain flour · 1 tbsp
19
Roll the floured work surface in the all-butter puff pastry → rectangle large enough to enclose beef log with 4 cm overlap on all sides
Result · Plain flour and all-butter puff pastry · used in step 40
3 minRolling pinAll-butter puff pastry · 500 g
20
Crack an egg → beaten for egg wash
Result · Beaten egg · used in step 43
30sBowlEgg · 1 piece
21
Brush the beaten egg with the plain flour and all-butter puff pastry at the kitchen counter
Result · Egg-washed pastry edges · used in step 41
1 minPastry brushBeaten egg · step 22
22
Rinse the chestnut mushrooms → under cold running water
30sChestnut mushrooms · 500 g
23
Chop the rinsed chestnut mushrooms → finely chopped
3 minChefs knifeRinsed chestnut mushrooms · step 25
24
Add the chopped chestnut mushrooms to the frying pan
30sFrying panChopped chestnut mushrooms · step 26
25
Add the flaky sea salt to the frying pan → increase heat to medium-high
30sFrying panFlaky sea salt
26
Sauté the mushrooms with seasoningLook foruntil all moisture has evaporated and mixture is dry — stirring frequently
medium-high heat10 minFrying pan
27
Add the dry sherry to the frying pan
30sFrying panDry sherry · 2 tbsp
28
Sauté the chestnut mushroom mixture → completely dry again
medium-high heat5 minFrying pan
29
Transfer the finished mushroom duxelles from the frying pan onto the plate → spread out to cool
1 minSpoonFinished mushroom duxelles · step 31
30
Chill the finished mushroom duxelles → 20 minutes
20 minPlate
31
Spread the cooled duxelles over the parma ham rectangle on cling film → evenly spread over ham, leaving 2 cm border on far edge
1 minSpoonCooled duxelles · step 33
32
Transfer the cooled beef fillet with mustard from the plate → place along near edge of ham
1 minTongsCooled beef fillet with mustard · step 11
33
Roll the beef fillet positioned on duxelles-ham base → using cling film to help, roll tightly around beef to form neat log
2 minCling film
34
Wrap the beef wrapped in ham and duxelles with the cling film → twist ends tightly to secure log shape
1 minCling film
35
Chill the wrapped beef log
30 minRefrigerator
36
Transfer the chilled wrapped beef log to the kitchen counter → remove cling film
1 minChefs knife
37
Transfer the plain flour and all-butter puff pastry and chilled wrapped beef log to the kitchen counter → at the near edge
30sKitchen counterPlain flour and all-butter puff pastry · step 21Chilled wrapped beef log · step 39
38
Roll the beef log positioned on rolled pastry in the egg-washed pastry edges
2 minEgg-washed pastry edges · step 23Beef log positioned on rolled pastry · step 40
39
Transfer the pastry-wrapped beef log from the work surface onto the baking tray → seam-side down
1 minTongsPastry-wrapped beef log · step 41
40
Brush the wellington with the beaten egg on the baking tray → all over with remaining beaten egg
1 minPastry brushBeaten egg · step 22 · remaining
41
Score the egg-washed Wellington → light crosshatch pattern on pastry surface, not cutting through
1 minChefs knife
42
Chill the scored Wellington
15 minRefrigerator
43
Bake the chilled scored WellingtonLook foruntil pastry is deep golden brown and internal temperature reaches 52–54°C for medium-rare
200°C28 minConventional oven
44
Transfer the baked Wellington onto the chopping board
1 minTongs
45
Rest the baked Wellington → 10 minutes before slicing
10 minChopping board
46
Slice the rested Wellington → thickly sliced and ready to serve
Result · Beef Wellington
2 minChefs knife
Printed 3 September 2026