Description

This Beef Wellington recipe is a luxurious and impressive centerpiece perfect for special occasions, featuring a tender seared beef fillet wrapped in a flavorful mushroom and chestnut mixture, layered with parma ham and filo pastry, all encased in a flaky all-butter puff pastry crust. The dish is elevated with the aromatic notes of tarragon, thyme, and a touch of Madeira wine, finished with a glaze of egg yolk for a golden, crispy crust.

Ingredients

Scale

Beef and Seasoning

750 g beef fillet (Ensure it’s of high quality for the best flavor)
1 tbsp olive oil (Used for searing the beef)
Sea salt flakes (A sprinkle will elevate the flavors)

Mushroom Mixture

150 g shiitake mushrooms (Finely chopped for better integration)
250 g chestnut mushrooms (Blends beautifully with shiitake)
60 g butter (Adds creaminess while sautéing)
2 shallots (Finely chopped)
80 g Merchant Gourmet Whole Chestnuts (Chopped before use)
⅓ pack fresh tarragon (For a hint of anise flavor)
¼ pack fresh thyme (Earthiness complements the mushrooms)
2 cloves garlic (Crushed for flavor depth)
2 tbsp Madeira (Enhances umami profile)

Assembly

1 sheet filo pastry (Adds crispiness to the dish)
72 g parma ham (Provides saltiness)
1 tbsp creamed horseradish sauce (Just the right kick)
320 g all-butter puff pastry sheet (Key for flaky crust)
1 large egg yolk (Used for brushing)

Cook Mode Prevent your screen from going dark

Instructions

Sear the Beef: Warm a large frying pan over high heat. Rub the beef fillet with olive oil and sprinkle lightly with sea salt. Sear it on all sides until well browned, about 1–2 minutes per side. Remove from heat and allow to cool completely to ensure the mushroom layer adheres well later.
Prepare the Mushroom Mixture: Blitz shiitake and chestnut mushrooms in a food processor until finely chopped. Melt butter in the same pan over low heat, then add finely chopped shallots and sauté for 4–5 minutes until softened.
Cook the Mushrooms: Increase the heat to medium, add the chopped mushrooms to the pan, and fry for 8–10 minutes until most moisture evaporates and mushrooms start to brown.
Mix in the Chestnuts and Herbs: Blitz or finely chop chestnuts and stir into the mushroom mixture along with fresh tarragon, thyme, and crushed garlic. Pour in Madeira wine and cook together for an additional 2 minutes before removing from heat. Let the mixture cool.
Assemble the Filo Layer: Lay out the filo pastry sheet. Overlap parma ham slices in the center of the filo, then spread the chilled mushroom and chestnut mixture evenly over the ham.
Wrap the Beef: Brush the cooled beef fillet all over with creamed horseradish sauce. Place it at one edge of the filo filled with mushrooms, then tightly wrap the filo around the beef to encase it fully.
Prepare the Puff Pastry: Unroll the all-butter puff pastry sheet, flatten if needed. Position the wrapped beef on one edge of the puff pastry sheet.
Roll and Seal: Roll the beef tightly within the puff pastry, sealing the edges securely to prevent leakage during baking. Transfer the assembled Wellington onto a baking tray and refrigerate for at least 30 minutes to firm up the pastry.
Bake the Wellington: Preheat the oven to 200ºC (392ºF). Brush the top of the pastry with the beaten egg yolk and score a decorative pattern lightly with a knife. Sprinkle with sea salt flakes and bake for 35–40 minutes, until the pastry is golden brown and crisp.
Rest and Serve: Remove the Wellington from the oven and let it rest for 10 minutes before slicing. This helps the juices redistribute, ensuring each slice is tender and flavorful. Serve warm.

Notes

Ensure the beef fillet cools completely before wrapping to prevent the pastry from becoming soggy.
Finely chopping mushrooms and chestnuts helps create a uniform duxelles for better wrapping and flavor integration.
Refrigeration before baking firms the pastry, helping it retain its shape during cooking.
Use fresh herbs for the best aromatic flavor.
The egg yolk glaze ensures a beautiful golden crust and adds shine.
Letting the Wellington rest after baking is essential for moist, tender slices.

Prep Time: 40 minutes
Cook Time: 1 hour
Category: Main Course
Method: Baking
Cuisine: British