Beef Wellington

180 Minutes
Medium
Beef

A classic, show-stopping Beef Wellington with tender fillet steak, rich mushroom duxelles and Parma ham, all wrapped in golden, flaky pastry and served with a deep red wine jus. A true celebration dish that’s worth every step for that perfect pink centre.

Cooking Method

Heat oven to 200°C (Gas 6).
Shape the beef with cling film by wrapping it tightly in several layers of cling film. Chill overnight or for at least a few hours.
Unwrap the beef and season well with salt and pepper. Heat a pan until smoking hot with a drizzle of olive oil, then quickly sear the fillets on all sides (about 30-60 seconds total). Remove and sit to one side to cool completely.
Finely chop the mushrooms, then fry in a hot pan with olive oil, thyme, salt and pepper. Continue cooking until all moisture disappears and you’re left with a thick, dry paste. Pop into a cold bowl then put to one side and let it cool.
To prep the pastry, unroll and cut to size, then with a rolling pin, roll into a rectangle large enough to fully wrap the fillet. Pop into the fridge to keep it cold.
Ham wrap time! Lay cling film flat on the work surface. Overlap 4 slices of Parma ham into a square. Spread half the mushroom duxelles evenly over the ham.
Now, place a fillet in the centre of the ham. Using the cling film, roll the Parma ham over the fillet, tightly into a log. Twist the ends of the cling film to secure it and chill for at least 30 minutes in the fridge.
For the pastry, remove from the fridge. Mix egg yolks, water and salt in a small bowl, then brush pastry lightly. Unwrap the beef log from its clingfilm and place onto the pastry. Wrap the pastry tight, trim any excess, seal the edges then brush all over with egg wash. Chill again for 30 minutes – this is key so don’t skip this step!
To make the red wine jus, heat a splash of oil in a saucepan and add the finely chopped shallots, peppercorns, bay and thyme. Cook until the shallots soften and caramelise slightly.
Add the RW vinegar and cook until almost gone, then pour in the red wine and reduce right down by about three quarters / until thick.
Add in your beef stock, bring to a boil, then simmer gently for about an hour. Keep an eye on this so the liquid doesn’t get too low, and skim off any top layer that forms.
Finally, strain the jus by pouring through a fine sieve into a jug. Taste, season if needed, and set aside ready for serving later.
Remove your welly from the fridge and brush once more with the egg wash. Pop into the oven then bake for 25-30 minutes until golden and crisp. This is a large fillet, so after 20 mins I checked mine with a meat thermometer and continued to do so (anxiously!) until the internal temp hit 48-50°C for a rare cook.
REST! The most important part, and honestly, I wish I’d rested mine for even longer than I did. Leave for a good 15-20 mins if you can, 10 mins at a minimum.
Now for the nerve-racking part. Slice!! And pray for that beautiful pink inside!
Reheat the sauce gently and serve alongside. I also cooked a dauphinoise potato, and some tenderstem broccoli to accompany.
ENJOY!

The Ingredients

Serves 6

Beef:

1 whole beef fillet (1kg, centre-cut)
Sea salt & cracked black pepper
Olive oil, for searing

Mushroom Duxelles

500g mixed mushrooms (wild or chestnut)
1 sprig fresh thyme
Olive oil

Wrapping

8 slices Parma ham
320g ready-rolled puff pastry
2 egg yolks
1 tbsp water
Pinch of salt

Red Wine Jus

2 tbsp olive oil
4 large shallots, thinly sliced
12 whole black peppercorns
1 bay leaf
1 sprig thyme
1tbsp red wine vinegar
750ml red wine
750ml boiling water with 1 beef stock pot

What To Serve With Beef Wellington

Beef Wellington pairs beautifully with indulgent sides like dauphinoise potatoes, creamy mash, or crispy roast potatoes. Add a green veg such as tenderstem broccoli, green beans, or buttered spinach to balance the richness, plus extra red wine jus on the side for good measure.

This could go well with...

Frequently Asked Questions

Yes — you can assemble the Wellington up to the final pastry wrap stage and chill it for several hours or overnight before baking.

Make sure the mushrooms are cooked until completely dry, the beef is cooled before wrapping, and everything is well chilled before baking.

181, Thorndon Avenue, West Horndon, Brentwood, Essex, CM13 3TP
0330 229 2881
sales@thevillagebutchers.co.uk

The Village Butchers is a family-run online butchers based in Essex, UK. From sourcing the finest selection of meats to supplying all the best condiments, our online butcher’s shop has it all.

Beef Wellington

Cooking Method

The Ingredients

What To Serve With Beef Wellington

This could go well with...

Butchers Signature

Carnivore

Grass Fed Steak Sampler

Lean Meat

Frequently Asked Questions

Can I prepare Beef Wellington in advance?

How do I avoid a soggy bottom?

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