The perfect beef wellington recipe is a classic dish that is sure to impress at any dinner party. This easy-to-follow guide will help you master the rich flavors and tender beef of this gourmet dish.

The key ingredients for this recipe include a good beef fillet, chestnut mushrooms, prosciutto, and puff pastry. The beef fillet is seasoned and roasted to perfection, while the mushrooms are cooked with butter and white wine to create a flavorful duxelles. The fillet is then wrapped in prosciutto and the duxelles, before being encased in puff pastry and baked until golden and crisp.

This recipe is a must-try for any beef lover looking to elevate their culinary skills. Whether you’re cooking for a special occasion or simply want to indulge in a delicious beef wellington, this recipe is sure to satisfy.

Beef Wellington Recipe

To make the perfect beef wellington, you will need a good beef fillet, preferably Aberdeen Angus, weighing around 1kg. Other key ingredients include olive oil, chestnut mushrooms, butter, thyme, dry white wine, prosciutto, puff pastry, flour, and egg yolks.

The preparation involves seasoning and roasting the beef fillet, cooking the mushrooms with butter and wine, and wrapping the fillet in prosciutto and the mushroom duxelles. The fillet is then encased in puff pastry, glazed with egg yolk, and baked until golden and crisp.

The total cooking time for this recipe is approximately 1 hour, with preparation and chilling time included. Follow the step-by-step instructions provided to ensure the best results.

Here is a detailed breakdown of the ingredients and steps for an easy beef wellington:

Ingredients

• 1kg beef fillet, preferably Aberdeen Angus
• 2 tbsp olive oil
• 250g chestnut mushrooms, finely chopped
• 50g butter
• 1 tsp fresh thyme leaves
• 100ml dry white wine
• 6 slices prosciutto
• 500g puff pastry
• Plain flour, for dusting
• 2 egg yolks, beaten

Preparation

1. Season the beef fillet with salt and pepper.

2. Heat the olive oil in a pan and sear the beef on all sides until browned. Remove from the pan and let it cool.

3. In the same pan, melt the butter and add the chopped mushrooms and thyme. Cook until the mushrooms release their liquid and it evaporates.

4. Add the white wine to the mushrooms and continue cooking until most of the liquid has evaporated. Remove from heat and let it cool.

5. Spread the prosciutto slices on a sheet of plastic wrap, slightly overlapping.

6. Spoon the cooled mushroom mixture onto the prosciutto, forming an even layer.

7. Place the seared beef fillet on top of the mushroom layer and wrap the prosciutto and mushrooms around it, pressing firmly.

8. Roll out the puff pastry on a floured surface to a thickness of about 3mm.

9. Place the wrapped beef fillet in the center of the pastry and fold the pastry over, sealing it well.

10. Brush the pastry with beaten egg yolk.

11. Transfer the beef wellington to a baking sheet and bake in a preheated oven at 200°C for about 40-45 minutes until the pastry is golden brown.

12. Remove from the oven and let it rest for a few minutes before slicing.

Now that you have the ingredients and step-by-step instructions, you can easily prepare a delicious beef wellington with mushrooms. The combination of tender beef, savory mushrooms, and flaky puff pastry makes this dish a showstopper. Impress your guests with this classic recipe that’s sure to be a hit at any special occasion.

Tips for Success

Making the perfect beef wellington can be a challenge, but with these tips, you can ensure success.

1. First, choose high-quality ingredients, such as a good beef fillet and fresh mushrooms. Using top-notch ingredients will elevate the flavors and overall dish.
2. Properly season the beef with salt and pepper to enhance its taste. Make sure to evenly coat the fillet for even seasoning.
3. Roast the beef to your desired level of doneness. Use a meat thermometer to achieve the perfect temperature for a juicy and tender outcome.
4. Chilling the cooked beef before wrapping it in puff pastry helps to prevent the pastry from becoming soggy. This step is crucial for maintaining a crispy and flaky texture.
5. Roll out the puff pastry to the correct size to ensure that it fully encases the beef fillet. Too much pastry may result in an overpowering ratio of pastry to beef.
6. Brush the wrapped beef with an egg wash to achieve a golden and glossy finish. This will give the beef wellington an appetizing appearance.

Following these tips and taking your time with each stage of the recipe will help you achieve a perfect beef wellington that is both visually stunning and delicious.

Remember, practice makes perfect, so don’t be discouraged if your first attempt isn’t flawless. With every try, you’ll gain confidence and improve your beef wellington-making skills!

Takeaway Quote:

“Choose high-quality ingredients and take your time with each stage of the recipe to achieve a visually stunning and delicious beef wellington.” – Chef Gordon Ramsay

Variations and Substitutions

While the classic beef wellington recipe is a tried and true favorite, there are variations and substitutions you can try to put your own spin on this dish. One popular variation is using different types of mushrooms, such as wild mushrooms or a mixture of cremini and shiitake mushrooms, to create a unique flavor profile. You can also substitute the prosciutto with Parma ham for a different taste.

Additionally, some recipes call for the inclusion of ingredients like pâté de foie gras or spinach. Experimenting with different flavors and ingredients can lead to delicious homemade versions of this traditional dish. One popular variation is the Gordon Ramsay beef wellington recipe, which adds a layer of Parma ham and a mixture of mushrooms and onions to enhance the flavors.

Unique Variations and Substitutions

Let your creativity shine by trying these unique variations and substitutions:

• Instead of traditional mushrooms, try using exotic mushrooms like morels or chanterelles for an earthy flavor.
• For a luxurious twist, substitute the prosciutto with thinly sliced foie gras.
• Add a layer of caramelized onions to complement the rich flavors of the beef.
• Give your beef wellington a Mediterranean flair by using sun-dried tomatoes and feta cheese.
• Experiment with different herbs and spices, such as rosemary, thyme, or even a touch of truffle oil.

Tips for Successful Variations

When trying out variations and substitutions in your beef wellington recipe, keep these tips in mind:

1. Maintain the balance of flavors by ensuring that no ingredient overpowers the others.
2. Consider the cooking time and adjust accordingly if using ingredients that require shorter or longer cooking times.
3. Be mindful of the texture and moisture content of the substituted ingredients to avoid making the pastry soggy.
4. Take note of any dietary restrictions or preferences of your guests when making substitutions, such as using gluten-free pastry or vegetarian-friendly substitutes.

Famous Variations of Beef Wellington

M&S Beef Wellington

Instructions:

1. Prepare the Beef: Season a beef fillet with salt and pepper. Sear in a hot pan until browned on all sides. Set aside to cool.
2. Prepare the Mushrooms: Finely chop mushrooms and sauté with butter, shallots, and thyme until all moisture evaporates. Set aside to cool.
3. Assemble the Wellington: Roll out puff pastry and spread a thin layer of pâté or mustard. Place the beef fillet on top, followed by the mushroom mixture.
4. Wrap the Beef: Wrap the pastry around the beef, sealing the edges. Brush with egg wash.
5. Bake: Preheat the oven to 200°C (180°C fan). Bake for 25-30 minutes for medium-rare, or longer for desired doneness.
6. Serve: Rest for 10 minutes before slicing and serving.

Difference: M&S’s version includes a thin layer of pâté or mustard on the puff pastry and emphasizes a straightforward preparation with readily available ingredients.

Gordon Ramsay Beef Wellington Recipe

Instructions:

1. Prepare the Beef: Season the beef fillet with salt and pepper. Sear in hot olive oil until browned. Set aside to cool.
2. Prepare the Duxelles: Blend mushrooms, shallots, garlic, and thyme into a fine paste. Sauté until all moisture evaporates.
3. Wrap in Parma Ham: Lay out Parma ham on cling film, spread mushroom duxelles over it, and place the beef on top. Roll tightly using cling film.
4. Assemble the Wellington: Roll out puff pastry, remove the cling film, and wrap the pastry around the beef. Brush with egg wash.
5. Bake: Preheat the oven to 200°C (180°C fan). Bake for 35 minutes for medium-rare.
6. Serve: Let rest for 10 minutes before slicing.

Difference: Gordon Ramsay’s recipe uses Parma ham to wrap the beef, which adds flavor and moisture, and creates a mushroom duxelles paste for a more refined taste.

Sainsbury’s Beef Wellington

Instructions:

1. Prepare the Beef: Season a beef fillet with salt and pepper. Sear in a hot pan until browned all over. Allow to cool.
2. Prepare the Mushrooms: Finely chop mushrooms and sauté with garlic, butter, and thyme until the liquid evaporates. Let cool.
3. Assemble the Wellington: Roll out puff pastry. Spread the mushroom mixture over the pastry and place the beef on top.
4. Wrap the Beef: Wrap the beef with the pastry, sealing the edges, and brush with egg wash.
5. Bake: Preheat the oven to 200°C (180°C fan). Bake for 30-35 minutes or until desired doneness.
6. Serve: Let rest for 10 minutes before slicing.

Difference: Sainsbury’s recipe is a straightforward version with an easy-to-make mushroom filling, focusing on a balance of flavor and simplicity.

Waitrose Beef Wellington

Instructions:

1. Prepare the Beef: Season the beef fillet with salt and pepper. Sear in a hot pan until browned on all sides. Let cool.
2. Prepare the Mushroom Mix: Sauté finely chopped mushrooms, shallots, and garlic with butter until the liquid evaporates. Stir in fresh herbs and cool.
3. Assemble the Wellington: Roll out puff pastry, place the beef in the center, and top with the mushroom mixture.
4. Wrap the Beef: Wrap the pastry around the beef, seal the edges, and brush with egg wash.
5. Bake: Preheat the oven to 200°C (180°C fan). Bake for 30-35 minutes or until cooked to your liking.
6. Serve: Rest for 10 minutes before slicing.

Difference: Waitrose’s recipe uses fresh herbs in the mushroom mixture, adding an aromatic flavor and complexity.

Morrisons Beef Wellington

Instructions:

1. Prepare the Beef: Season a beef fillet with salt and pepper. Sear in a hot pan until well browned on all sides. Cool completely.
2. Prepare the Mushroom Mixture: Sauté mushrooms, garlic, and shallots in butter until the liquid has evaporated. Allow to cool.
3. Assemble the Wellington: Roll out the puff pastry. Spread the mushroom mixture over the pastry, place the beef in the center, and wrap tightly.
4. Wrap and Seal: Seal the edges of the pastry and brush with egg wash.
5. Bake: Preheat the oven to 200°C (180°C fan). Bake for 30-35 minutes or until the desired doneness.
6. Serve: Allow to rest for 10 minutes before slicing.

Difference: Morrisons’ recipe is straightforward, featuring basic ingredients and steps, perfect for home cooks looking for a classic take on Beef Wellington.

Jamie Oliver Beef Wellington Recipe

Instructions:

1. Prepare the Beef: Season the beef fillet and sear in a hot pan until browned all over. Allow to cool.
2. Prepare the Filling: Sauté finely chopped mushrooms, onions, and garlic with butter and thyme until golden and dry.
3. Assemble the Wellington: Roll out puff pastry, spread with mustard, and add the mushroom mixture. Place the beef in the center and wrap tightly.
4. Wrap the Beef: Wrap the beef in the pastry, seal, and brush with egg wash.
5. Bake: Preheat the oven to 220°C (200°C fan). Bake for 25-30 minutes for medium-rare.
6. Serve: Let rest for 10 minutes before slicing.

Difference: Jamie Oliver’s recipe uses mustard to add a tangy kick and emphasizes a quick cooking time to keep the beef tender and juicy.

James Martin Beef Wellington

Instructions:

1. Prepare the Beef: Season the beef fillet with salt and pepper. Sear in a hot pan until browned all over. Cool completely.
2. Prepare the Mushroom Duxelles: Blend mushrooms, shallots, and garlic into a coarse paste. Sauté with butter until dry.
3. Wrap in Prosciutto: Lay prosciutto on cling film, spread with mushroom duxelles, and place the beef on top. Roll tightly using the cling film.
4. Assemble the Wellington: Roll out puff pastry, wrap it around the beef, and brush with egg wash.
5. Bake: Preheat the oven to 200°C (180°C fan). Bake for 30-35 minutes for medium-rare.
6. Serve: Allow to rest before slicing.

Difference: James Martin’s version uses prosciutto for a salty, savory layer and a mushroom duxelles for depth of flavor.

Mary Berry Beef Wellington

Instructions:

1. Prepare the Beef: Season the beef fillet with salt and pepper. Sear in a hot pan until browned. Let cool.
2. Prepare the Filling: Sauté finely chopped mushrooms, shallots, and garlic with butter and parsley until the moisture evaporates. Cool.
3. Assemble the Wellington: Roll out puff pastry, spread a thin layer of pâté, add the mushroom mixture, and place the beef on top.
4. Wrap the Beef: Wrap the beef in the pastry, sealing the edges. Brush with egg wash.
5. Bake: Preheat the oven to 200°C (180°C fan). Bake for 30-35 minutes until golden.
6. Serve: Allow resting before serving.

Difference: Mary Berry’s recipe includes a layer of pâté for added richness and parsley for a hint of freshness.

Donald Russell Beef Wellington

Instructions:

1. Prepare the Beef: Season the beef fillet with salt and pepper. Sear in hot oil until browned all over. Let cool.
2. Prepare the Filling: Sauté finely chopped mushrooms and onions with butter, garlic, and thyme until dry.
3. Assemble the Wellington: Roll out puff pastry and spread with a thin layer of Dijon mustard, followed by the mushroom mixture. Place the beef in the center.
4. Wrap the Beef: Wrap the pastry around the beef and seal. Brush with egg wash.
5. Bake: Preheat the oven to 200°C (180°C fan). Bake for 30-35 minutes until golden.
6. Serve: Allow resting before slicing.

Difference: Donald Russell’s recipe uses Dijon mustard to provide a sharp contrast to the beef’s rich flavor.

Beef Wellington Delia Smith

Instructions:

1. Prepare the Beef: Season a beef fillet with salt and pepper. Sear in a hot pan until browned all over. Let cool.
2. Prepare the Filling: Sauté finely chopped mushrooms, onions, and garlic in butter until soft and dry. Add a splash of Madeira wine and cook until evaporated.
3. Assemble the Wellington: Roll out puff pastry, spread with pâté, add the mushroom mixture, and place the beef on top.
4. Wrap the Beef: Wrap the beef in the pastry, sealing the edges. Brush with egg wash.
5. Bake: Preheat the oven to 220°C (200°C fan). Bake for 30-35 minutes.
6. Serve: Let rest for 10 minutes before slicing.

Difference: Delia Smith’s recipe incorporates Madeira wine for a touch of sweetness and depth, and includes pâté for added richness.

Conclusion

Beef Wellington is a classic dish that showcases tender beef and rich flavors. With the help of this easy guide, you can master the recipe and impress your guests with a gourmet dish that is sure to please. Whether you stick to the traditional recipe or put your own twist on it, beef Wellington is a show-stopping main course perfect for special occasions or a fancy dinner at home.

By following the step-by-step instructions, you can achieve the perfect beef fillet, cooked to your desired level of doneness, and encased in a golden, flaky puff pastry. The combination of seasoned beef, savory mushrooms, and prosciutto creates a mouthwatering flavor explosion that will leave your guests impressed.

So why not give it a try and enjoy the deliciousness of this classic dish? Whether you’re hosting a dinner party or simply want to treat yourself to a special meal, Beef Wellington is sure to elevate your dining experience and leave a lasting impression. Don’t be afraid to add your own personal touch and experiment with different flavors and ingredients. The possibilities are endless, and the result is always a memorable feast.

In conclusion, Beef Wellington is not only a culinary masterpiece but also an opportunity to showcase your cooking skills and delight your taste buds. So gather your ingredients, follow the easy guide, and embark on a gastronomic adventure that will undoubtedly be met with rave reviews. Bon appétit!

Beef Wellington Recipe

Freya

Beef Wellington is a classic dish that showcases tender beef and rich flavors. With the help of this easy guide, you can master the recipe and impress your guests with a gourmet dish that is sure to please.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr

Course Main Course

Cuisine French

Servings 4 people

Ingredients

  

• 1 kg beef fillet preferably Aberdeen Angus
• 2 tbsp olive oil
• 250 g chestnut mushrooms finely chopped
• 50 g butter
• 1 tsp fresh thyme leaves
• 100 ml dry white wine
• 6 slices prosciutto
• 500 g puff pastry
• Plain flour for dusting
• 2 egg yolks beaten

Instructions

 

• Season the beef fillet with salt and pepper.
• Heat the olive oil in a pan and sear the beef on all sides until browned. Remove from the pan and let it cool.
• In the same pan, melt the butter and add the chopped mushrooms and thyme. Cook until the mushrooms release their liquid and it evaporates.
• Add the white wine to the mushrooms and continue cooking until most of the liquid has evaporated. Remove from heat and let it cool.
• Spread the prosciutto slices on a sheet of plastic wrap, slightly overlapping.
• Spoon the cooled mushroom mixture onto the prosciutto, forming an even layer.
• Place the seared beef fillet on top of the mushroom layer and wrap the prosciutto and mushrooms around it, pressing firmly.
• Roll out the puff pastry on a floured surface to a thickness of about 3mm.
• Place the wrapped beef fillet in the center of the pastry and fold the pastry over, sealing it well.
• Brush the pastry with beaten egg yolk.
• Transfer the beef wellington to a baking sheet and bake in a preheated oven at 200°C for about 40-45 minutes until the pastry is golden brown.
• Remove from the oven and let it rest for a few minutes before slicing.

Keyword beef wellington

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