Friday, 25 January 2013

Beef Wellington Menu

A great dinner menu with Beef Wellington as the star

Honey-Mustard Steamed Green Medley

Beef Wellington 

Sticky Carrots with Thyme and Honey

Beef Wellington

1kg beef fillet - ask your butcher to cut it from the middle of the fillet and say you don't want the tail end or the head (chateaubriand) of the fillet
1 tbsp olive oil , plus extra for greasing
5 - 6 thin slices prosciutto
plain flour , for dusting
500g pack all-butter puff pastry
1 egg , beaten

20g dried porcini mushrooms
400g chestnut or button mushrooms , roughly sliced
1 tbsp fresh thyme leaves
50g butter
1 large shallot , finely chopped
splash of Worcestershire sauce
2 tbsp freshly grated Parmesan

25g butter
1 shallot , finely chopped
sprig of thyme
1 bay leaf
1 tbsp plain flour
splash of brandy (optional)
glass of red wine
1 beef stock cube

  1. First soak the dried porcini in 400ml of kettle-hot water and set aside. Pat the beef fillet with kitchen paper to dry it of any blood then season with salt and then heavily with black pepper. Heat the olive oil in a large frying pan until very hot then spend 8-10 mins searing and turning the fillet with tongs until it's well browned on all sides. Hold it up to sear both ends as well. Set the beef aside on a tray to catch any juices and turn the heat off the pan but don't clean it.
  2. Drain and squeeze out the dried porcini but reserve the juice and tip the porcini into a food processor with the other mushrooms and thyme. Season everything with salt and pepper and pulse until finely chopped but not completely smooth. Place the beef pan back on the heat with the butter and when it starts to sizzle add the shallot and cook for 2 mins until softened. Turn the heat up and tip in the mushrooms, add a splash of Worcestershire sauce and cook everything for 10-12 mins until you have a paste that comes away from the side of the pan. Tip into a bowl to cool, stir through the parmesan if using and set aside. Turn off the heat from the pan but don't clean it. The beef can be seared and the mushroom mixture can be made several hours in advance.
  3. For the first stage of assembly get a large sheet of cling film and overlap the prosciutto slices on it in a row, tip the mushroom mix on top then cover with another sheet of cling film. Either with your hands or a rolling pin, pat it down or roll it out to a thin layer that just covers the prosciutto. Remove the top sheet of cling film and sit the fillet down the centre of the mushrooms. Using the edge of the cling film lift and roll the prosciutto and mushrooms to encase the beef then use the cling film to roll everything into a tight sausage. For the best results now place the sausage in the freezer for 30 mins to firm up - do not leave for longer of cooking times will be affected.
  4. On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, trim the edges to neaten and save the trimmings. Lightly brush the pastry all over with beaten egg. Carefully unwrap the prosciutto parcel and lay in the middle of the pastry. Like wrapping a parcel or making a spring roll fold the shorter edges over the fillet then roll the whole thing around the fillet to encase. For a really neat finish get another clean sheet of cling film and roll the Wellington into a sausage tight sausage again. Place in the fridge and chill for at least 30 mins or up to a day.
  5. Heat oven to 220C/200C fan/gas 7 with a sturdy, lightly oiled baking tray in it. Re-roll the pastry trimmings and use to make 6 leaves. Unwrap the Wellington, brush all over with egg then decorate with the leaves. Brush the leaves with more egg. Sprinkle with flaky sea salt and transfer, sealed side down to the heated baking tray. Bake the for 10 mins then reduce the heat of the oven to 200C/180C fan/gas 6 and continue to bake for 25 mins for rare meat, 30 mins for medium rare, 35 mins for medium and about 45 mins for well-done, making sure the pastry doesn't burn (you can cover it with foil if it starts to become too dark. Remove from the oven and leave for 10 mins to relax. To make the gravy, heat the butter in the mushroom pan and fry the shallot, thyme and bay, scraping the crispy bits of the pan with a wooden spoon. Scatter over the flour and brown then splash in the brandy, sizzle for a minute, then add the red wine and boil to a purple paste. Pour in the mushroom soaking liquid, avoiding the gritty bits at the bottom, crumble in the stock cube and any juice from the resting beef and simmer for 5 mins until you have a tasty gravy, season to taste.
  6. Using a very sharp knife carefully carve the Wellington into 6 thick slices. You can trim the pastry ends and serve them separately. Serve on heated plates with a jug of gravy.
See all the recipes and and nutritional info at BBC Good Food


  1. That looks so delicious!!
    Great recipe, thank you for sharing :)

    Love Bo,

  2. This looks absolutely mouth-watering! I would love to be enjoying this right now. xx. McKenna Lou

    1. Hello dear I just followed you on gfc, google +, +1 & bloglovin. I will wait for your follow back as promised!

      Kisses from Milan

  3. Hey dear! Sure we can follow each other! I'm following u from now!

  4. Such a classic! I'm also really liking your blog - keep up the good work!

    Have a wonderful day,

  5. I have to try doing a beef welly on my grill. I think about it every time that I buy and trim a whole beef tenderloin.

  6. thank you so much for your comment, your blog looks great and kind of very interesting, so I would be more that happy if we could follow! =)

  7. Dear, this looks too delicious!
    Thanks for your comment!
    Sure we can follow eachother.
    Is gfc and blogloving ok?
    Get back to me and follow if you are in and I'll follow back:)

  8. Your blog makes me so hungry. These dishes look so perfect. I'm definitely going to try to make some of them.

    Thanks for visiting my blog. I am following you now on blogspot. I hope you can follow me back :)

    Breathe Me

  9. this looks so delicious!!

  10. awesome dishes!

    Angela Donava

  11. Thanks for stopping by sweety! I couldn't find you there on my follower list! Would you mind if you check it once please? Great post btw <3

    With love,

  12. They look so yummy and tasty, love your blog and I just became your new follower , hope you'll visit back and do the same. Have a great weekend :)

  13. This looks super yummy! What perfectly cooked meat!

    xx Kait


  14. Hi lovely , thank you so much for write a sweet comment on my blog ! Just followed you on GFC , I would appreciate a lot if you follow back ! Have a nice sunday !

    XX Luba

    Well Living BLog goes shopping to Ljubljana

  15. oh goshhh! so yummyyyy :O
    maybe we could follow each other via gfc/fb/bloglovin?! It would be a pleasure for me :)

  16. You have my mouth watering, again!

  17. Wooow...this looks sooo delicious. :)
    I love cooking so I already love your blog and I'm here for the first time. Your comment brought me here, so thanks! I follow you from now on and it would be great if you follow me back.. :)

  18. Oooh yamyamyam I wanna eat it right now! It looks so good!
    Do you want to follow each other?


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