Easy and delicious beef wellington recipe

Chief Nut By Chief Nut, 5th Jan 2010 | Follow this author | RSS Feed
Posted in Wikinut>Guides>Recipes>British

For our New Year's eve meal, we decided to cook beef wellington, a special dish for a special night. Although it initially felt ambitious, I was surprised how easy it was to cook.


I'll just mention that you should try to buy some high quality beef for this dish. There is no point trying to economise on the main meat, as the beef is the centre of the meal. Try to buy your fillet from a local butcher who will help advise you on the amount. The measures below will feed a very greedy 4, or a more restrained 6.

  • 800g fillet steak
  • 200g chestnut mushrooms
  • 4 slices parma ham
  • 250g block of pre-made puff pastry
  • 2 onions
  • 4 garlic cloves
  • 1 egg
  • fresh thyme
  • salt and pepper
  • olive oil

Preparation and cooking

Set your oven to 200 degrees, and stick some olive oil into a roasting dish. Slice one onion and throw into the bottom of the dish. Add the 4 garlic cloves, unpeeled and strip the thyme leaves into the dish.

Put the fillet into the dish and roll it around, covering it in oil, sat and pepper. Now tidy it up, sitting the meat on top of the onions and the garlic. Stick it in the oven for 25 minutes.

While the beef is cooking, chop your mushrooms into as small pieces as you can - down to a few millimetres square. You could use a food processor if you're lazy, but I like repetitive tasks.

Stick these in a dry frying pan and add the other onion, chopped to the same size. Season with salt and pepper, add some thyme and cook down on a low heat until nearly all the moisture is gone.

You'll get a real mushroomy smell as this cooks, which will whet your appetite for the finished dish.

When the beef has had 25 minutes, remove from the oven and put the beef onto a plate. Keep all the juices and onion in the dish for the gravy later.

While the mushrooms are finishing off, flour a work surface and lay down a sheet of cling film. This will help prevent your pasty sticking to the work top. Roll out out the pastry on this cling film to about 50cm by 30 cm.

Layer the ham out to cover the pastry leaving a gap of at least 5cm around the edge, and then spoon on the mushroom paste to cover the ham.

Then carefully place the beef at on end, and lifting the cling film at that side gently roll the pasty up and over the beef. Then continue lifting and the fillet will roll along as it is wrapped up.

You end up with the beef covered in a pasty tube. Stick the bottom seam down with some beaten egg, and then took each end again using egg to seal. Brush egg all over the top, and then return to the oven for a further 25 minutes until the pastry is golden brown.

Serve it with...

We dished up roast potatoes, and fresh boiled peas and broccoli smothered with butter.

Our gravy was made from the juices in the roasting dish, mixed with red wine, mustard and seasoning. Simmer that for a few minutes while the meat rests and it will add some meaty moisture to your plate.

Use a carving knife to slice through the pastry, and try to give each person a complete slice showing off the beef, the mushroom, ham and pastry.

The timings above will give you a medium-rare finish, so just leave the beef in for another 15 minutes if you prefer your meat a little more well done.


Beef, Ingredients, Main Course, Mushrooms, Pastry, Recipe, Roast, Wellington

Meet the author

author avatar Chief Nut
Overly excited co-founder, keen to share the buzz so please get Wikinutting and give us some feedback! I'll be writing about new features as we add them to the site, and a few other topics as well.

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author avatar MaryAnneSimpson
19th Jul 2010 (#)


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author avatar Denise O
27th Aug 2010 (#)

You have taken a dish that most of us only get when we go out to dinner but, you have made it so us home cooks can easily do it. Thanks.

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author avatar Bets
25th Sep 2012 (#)

Read the recipe and love the display, ingredients, and proceedures to come up with such a tasty looking meal. I will need to look up the parma ham, (not sure what that is), but overall this looks hearty and good. Thanx for sharing this with us.

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author avatar jerome cosmax
23rd Mar 2013 (#)

You have good ingredients for a presentable food is good to refresh body thanks

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author avatar jerome cosmax
23rd Mar 2013 (#)


May God remember you like Noah, favour you like Moses,

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author avatar Ptrikha
25th May 2014 (#)

Great recipe!

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author avatar Sherri Granato
1st Aug 2014 (#)

Yum! I have always wanted to try this dish.

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