Beef Wellington

By Chef Steven Wallis

For 2 People
About 2 hours
Gluten, Dairy, Egg, Mustard

Utensils & Essentials

Cling film, frying pan, bowl, pastry brush, spatula or wooden spoon, blender (optional).

Ingredients NOT included which you will need: oil, salt and pepper.

Ingredients:
For the beef wellington:
  • 300g Chateaubriand beef fillet steak
  • 250g chestnut mushrooms 
  • 1 sprig of thyme 
  • 1 shallot 
  • puff pastry 
  • 60g Parma ham or prosciutto crudo
  • 1 egg
  • Tracklements wholegrain mustard 
  • 200ml gravy 
  • olive oil (not included)
  • salt and pepper (not included)
For the roast potatoes: 
  • 500g par boiled potatoes
  • 50g duck fat 
  • 2 sprigs of thyme
  • salt and pepper (not included)

For the vegetables:
  • 175g tenderstem broccoli
  • 2 garlic cloves
  • drizzle of olive oil (not included)
  • salt and pepper (not included)

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How to make

Beef Wellington
Lightly oil the beef fillet & generously season with salt & pepper.

Heat a pan over medium-high heat until hot, then sear the beef on all sides. When the meat is nicely seared, remove it from the pan & place on a baking rack to cool completely.

IMPORTANT: if your beef fillet comes with strings, please make sure to remove them at this point.
For the duxelle, if using a food processor, chop the shallot and mushrooms into chunky pieces. Add the shallots & mushrooms to the processor and pulse until finely chopped. If you don’t have one, chop them as fine as you can using a sharp knife. Place the chopped mushrooms and shallot in a hot pan (you can use the same one used for the beef). Strip the thyme leaves from the sprigs and add them to the pan. Add a splash of olive oil & cook, stirring from time to time, until the moisture has evaporated completely (about 10-15 minutes) and you are left with a mushroom paste, known as a duxelle. Season with salt and pepper, decant into a bowl and leave to cool to room temperature.
Third step: assembling the wellington. IMPORTANT: if your beef fillet comes with strings, please make sure to remove them at this point. Overlap two large pieces of cling film on your worktop and lay out the slices of Parma ham on top, in two rows so that the long edges overlap slightly. Spread the mushroom duxelle in a very thin layer on top of the ham, using a spatula, then place the beef in the middle. Spread some mustard on the beef. Take the cling film and very carefully use it to wrap the ham over the beef. Once the ham is covering the fillet, use the clingfilm to flip the beef towards you carefully and wrap the ends in of the clingfilm so the fillet is wrapped in. Make sure this is tight so it doesn't loose its shape. Rest in the fridge to chill for about 30 minutes.
After the fillet has rested in the fridge, prepare for the last part. Preheat the oven to 200°C / 180°C fan.
Whisk the egg in a little bowl, to have some egg wash ready. Lay down your puff pastry (leave it on the parchment paper it comes with, to help you assemble the wellington). Egg wash the edges. Place the wrapped up beef in the middle, then fold the puff pastry over it, one side at a time. Trim the excess pastry, if you need. Seal properly.
Grease a baking tray with olive oil, place it on top of the wellington, then flip it over helping you with the parchment paper. With the excess pastry, you can create some leaves or any decorations you like. Glaze the top of the wellington with the egg wash, place the decorations on top, then give it one final glaze.
Cook the Beef Wellington for approximately 20-25 minutes.
To ensure the meat stays succulent and is cooked to your taste, check the core temperature of the beef with a meat thermometer at 17 minutes. For medium rare, remove it from the oven at a core temperature of 55°C. For medium 60°C. If it's not at the required temperature please back in the oven to cook a little longer. Set the beef wellington aside for at least 15 minutes before cutting into thin slices. It's really important to leave the meat to rest, to allow the juices to permeate, keeping the meat soft and juicy. Warm up the gravy in a saucepan, until piping hot, to serve with your lovely beef wellington.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
For the Roast Potatoes.
Pre-heat the oven to 180C fan. Place a roasting tin with the duck fat in the oven, once hot, carefully place your potatoes into the fat,making sure they are evenly coated, spread the sprigs of thyme and then roast for about 40-45 minutes. Stir from time to time to make sure they crisp evenly, they are ready when golden brown and nicely crispy. Season with salt and pepper to taste.
For the Broccoli
Boil the kettle then add the boiling water to a medium saucepan. Season the water with salt. Thinly slice the garlic and add to a small bowl with a glug of olive oil. Season with salt and pepper. Trim the broccoli stems, add to the boiling water and cook for 3 mins, until just tender. Scoop the broccoli out of the water and add straight into the bowl with oil and garlic. Mix together well, seasoning to taste.