This Beef Wellington recipe is a classic and impressive dish, which is made with tender beef fillet and a rich mushroom pâté, all wrapped in flaky puff pastry. It’s a showstopping dinner party dish, ready in about 2 hours, plus resting time.
Beef Wellington Ingredients
FOR THE GRAVY:
- 2 onions
- 4 sprigs of fresh thyme
- 1 heaped teaspoon blackcurrant jam
- 100ml Madeira wine
- 1 heaped teaspoon English mustard
- 2 heaped tablespoons plain flour, plus extra for dusting
- 600ml organic beef stock (hot)
FOR THE WELLINGTON:
- 1kg centre fillet of beef, trimmed
- olive oil
- 2 knobs of unsalted butter
- 3 sprigs of fresh rosemary
- 1 red onion
- 2 cloves of garlic
- 600g mixed mushrooms
- 100g free-range chicken livers (cleaned)
- 1 tablespoon Worcestershire sauce
- optional: ½ teaspoon truffle oil
- 50g fresh breadcrumbs
- 1 x 500g block of puff pastry
- 1 large free-range egg
How To Make Beef Wellington
- Sear the beef: Heat a large frying pan on a high heat. Rub the beef all over with sea salt and black pepper. Add a good lug of oil to the pan, then the beef, 1 knob of butter, and 1 sprig of rosemary. Sear for 4 minutes, turning regularly, then remove to a plate to cool.
- Make the mushroom pâté (duxelles): In the same pan, cook the finely chopped onion, garlic, and mushrooms with the remaining butter and rosemary for 15 minutes until soft. Add the chicken livers and Worcestershire sauce and cook for a few more minutes. Tip onto a board, add the truffle oil (if using), and finely chop everything together. Stir in the breadcrumbs and let it cool completely.
- Assemble the Wellington: On a floured surface, roll out the puff pastry to a 30cm x 40cm rectangle. Spread the cooled mushroom pâté over the pastry, leaving a 5cm border. Brush the borders with a beaten egg. Sit the cooled beef on the pâté, then snugly wrap the pastry around the beef, pinching the ends to seal.
- Bake the Wellington: Place the Wellington, seam-side down, on a lined baking tray. Brush all over with the beaten egg. Heat the tray on the hob for a couple of minutes to start crisping the base, then transfer to a preheated oven at 210°C/425°F/gas 7. Bake for 40 minutes for blushing, juicy beef.
- Make the gravy: While the Wellington bakes, cook the chopped onions and thyme in a pan with oil for 20 minutes. Stir in the jam, then the Madeira, and cook it away. Stir in the mustard and flour, then gradually whisk in the hot stock. Simmer to your desired consistency.
- Rest and serve: Once cooked, let the Wellington rest for at least 10 minutes before carving into 2cm-thick slices. Serve with the gravy and steamed greens.

Recipe Tips
- How to prevent a soggy bottom? The key is to ensure your mushroom pâté is not too wet. Cook it until most of the moisture has evaporated. Chilling the assembled Wellington before baking also helps. The recipe’s tip to heat the baking tray on the hob is a great trick to start crisping up the base immediately.
- Can I make this ahead of time? Yes. You can prepare the Wellington up to the point of wrapping it in pastry (before the final egg wash). Wrap it tightly in clingfilm and refrigerate for up to 24 hours. Just remember to let it sit at room temperature for about an hour before baking.
- What’s the best beef for Wellington? A centre-cut fillet of beef (also known as tenderloin) is essential. It’s incredibly tender and has a uniform shape, which ensures it cooks evenly inside the pastry.
- How do I know when the beef is cooked? The timings in the recipe are a guide for a medium-rare to medium result. For perfect results, use a meat thermometer. Insert it into the thickest part of the beef; it should read 50-52°C (125-127°F) for medium-rare.
What To Serve With Beef Wellington
This is a showstopping centerpiece that pairs perfectly with classic, elegant side dishes.
- Creamy mashed potatoes or Dauphinoise potatoes
- Roasted root vegetables like carrots and parsnips
- Simple steamed green beans or asparagus
- A full-bodied red wine, like a Bordeaux or Cabernet Sauvignon
How To Store Beef Wellington
- Refrigerate: Store any leftovers in an airtight container or tightly wrapped in foil in the refrigerator for up to 2 days. It is also delicious served cold in thin slices.
Beef Wellington Nutrition Facts
- Serving Size: 1 slice
- Calories: 850 kcal
- Fat: 50g
- Carbohydrates: 45g
- Protein: 55g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to use chicken livers in the pâté?
No, you can omit them if you prefer. However, they add a classic, rich, and savory depth to the mushroom pâté that is traditional in a Beef Wellington.
Can I use a different kind of mushroom?
Yes. While chestnut mushrooms are great, a mix of wild mushrooms like porcini, shiitake, or oyster will add an even deeper, earthier flavor to the pâté.
Why do you wrap the beef in pastry?
The puff pastry serves two purposes: it creates a beautiful, golden, and flaky crust, and it also traps the steam as the beef cooks, which helps to keep the fillet incredibly moist and tender.
Try More Recipes:
Beef Wellington Recipe
Course: DinnerCuisine: BritishDifficulty: Easy8
45
minutes1
hour20
minutes850
kcalA showstopping centerpiece of tender beef fillet and rich mushroom pâté, all wrapped in a golden, flaky puff pastry.
Ingredients
Wellington: 1kg centre fillet of beef, 600g mixed mushrooms, 100g chicken livers, 1 red onion, 2 cloves garlic, 1 x 500g block puff pastry, fresh rosemary, Worcestershire sauce, breadcrumbs, 1 egg
Gravy: 2 onions, fresh thyme, 1 heaped tsp blackcurrant jam, 100ml Madeira wine, 1 heaped tsp English mustard, 2 heaped tbsp plain flour, 600ml beef stock
Directions
- Sear the seasoned beef fillet on all sides, then let it cool completely.
- Make the pâté by finely chopping and cooking the onion, garlic, mushrooms, and livers. Mix with breadcrumbs and let it cool.
- Roll out the puff pastry. Spread with the cooled pâté, leaving a border. Place the beef on top and wrap it snugly in the pastry, sealing the edges.
- Brush with beaten egg and bake at 210°C/425°F for 40 minutes for medium-rare to medium.
- While the Wellington bakes, make the gravy by caramelizing the onions and then building a sauce with the jam, Madeira, mustard, flour, and stock.
- Rest the baked Wellington for at least 10 minutes before carving into thick slices.
Notes
- Ensuring both the seared beef and the mushroom pâté are completely cool before wrapping them in the pastry is the most important step to prevent a soggy bottom.
- This is a perfect make-ahead dish for a dinner party; you can assemble it a day in advance.
- Don’t skip the resting step; it’s essential for a juicy, tender result.
- For a more cost-friendly version, you can swap the beef fillet for a turkey breast.