Beef Wellington
Beef Wellington is a classic British dish that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully prepared featuring mushrooms, English Mustard, Beef Fillet, Parma ham, Puff Pastry, Flour and Egg Yolks, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. True to traditional British cooking, the dish focuses on satisfying, traditional, and highlighting slow-simmered savory gravies.
In authentic British tradition, Beef Wellington is best presented with creamy mashed potatoes and steamed greens.
If you enjoy authentic British cooking, be sure to also explore our recipe for Beef And Mustard Pie.
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Ingredients
- mushrooms400g
- English Mustard1-2tbsp
- Olive OilDash
- Beef Fillet750g piece
- Parma ham6-8 slices
- Puff Pastry500g
- FlourDusting
- Egg Yolks2 Beaten
Step-by-Step Instructions
22 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
Put the mushrooms into a food processor with some seasoning and pulse to a rough paste.
Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms.
Spread out on a plate to cool.
Heat in a frying pan and add a little olive oil.
Season the beef and sear in the hot pan for 30 secs only on each side. (You don't want to cook it at this stage, just colour it).
Remove the beef from the pan and leave to cool, then brush all over with the mustard.
Lay a sheet of cling film on a work surface and arrange the Parma ham slices on it, in slightly overlapping rows.
With a palette knife, spread the mushroom paste over the ham, then place the seared beef fillet in the middle.
Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape.
Twist the ends of the cling film to secure.
Chill for 15-20 mins to allow the beef to set and keep its shape.
Roll out the puff pastry on a floured surface to a large rectangle, the thickness of a £1 coin.
Remove the cling film from the beef, then lay in the centre.
Brush the surrounding pastry with egg yolk.
Fold the ends over, the wrap the pastry around the beef, cutting off any excess.
Turn over, so the seam is underneath, and place on a baking sheet.
Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest.
Heat the oven to 200C, 400F, gas 6.
Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk.
Bake for 20 minutes, then lower the oven setting to 180C, 350F, gas 4 and cook for another 15 mins.
Allow to rest for 10-15 mins before slicing and serving with the side dishes of your choice.
The beef should still be pink in the centre when you serve it.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Beef Wellington reflects the timeless heritage of traditional British home cooking, satisfying, traditional, and highlighting slow-simmered savory gravies. Prepared for generations for family gatherings and celebrations, it represents the heart of regional culinary identity.
Dietary Substitutions
To substitute whole eggs in baking, unsweetened applesauce, mashed banana, or a commercial egg replacer can work smoothly depending on whether the recipe is sweet or savory.
Chef Technique Tips
Resist the urge to open the oven door during the first two-thirds of the baking cycle. Opening the door vents trapped heat and steam, which can cause delicate baked goods to deflate or lose their rise.
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