Beef Wellington

Name: Beef Wellington
Prep time: 90 min
Cook time: 45 min
Yield: 6 portions
Cuisine: British
Ingredients: 1¼ kg · 2½ lb beef fillet (centre cut); 500 g · 1 lb mushrooms, finely chopped; 60 g · 2 shallots shallots, minced; 2 g · 4 sprigs thyme; 120 g · 10 slices prosciutto or Parma ham; 30 g · 2 tbsp English mustard; 500 g · 1 lb all-butter puff pastry; 36 g · 2 yolks egg yolks, for the egg wash; 250 g · 1 cup flour, milk and egg, for the crêpes; 45 g · 3 tbsp butter and oil; 8 g · 1½ tsp salt and pepper; 2 g · ½ tsp flaky salt

🍽 Serves 6⏱ Prep 90 min🔥 Cook 45 min⏳ Rest 1440 min🌍 British

Seared beef fillet wrapped in mushroom duxelles, prosciutto and a crêpe, then puff pastry, baked golden.

📍 United Kingdom

The story of the dish

Beef Wellington is said to honour the Duke of Wellington after Waterloo (1815), though the recipe appears in print much later; Gordon Ramsay made it a modern icon.

The name: Named after Arthur Wellesley, Duke of Wellington.

Ingredients

Ingredient	EUg · ml	UScups · spoons
beef fillet (centre cut)	≈ 1¼ kg	≈ 2½ lb
mushrooms finely chopped	≈ 500 g	≈ 1 lb
shallots minced	≈ 60 g	≈ 2 shallots
thyme	≈ 2 g	≈ 4 sprigs
prosciutto or Parma ham	≈ 120 g	≈ 10 slices
English mustard	≈ 30 g	≈ 2 tbsp
all-butter puff pastry	≈ 500 g	≈ 1 lb
egg yolks for the egg wash	≈ 36 g	≈ 2 yolks
flour milk and egg, for the crêpes	≈ 250 g	≈ 1 cup
butter and oil	≈ 45 g	≈ 3 tbsp
salt and pepper	≈ 8 g	≈ 1½ tsp
flaky salt	≈ 2 g	≈ ½ tsp

≈ amount suggested from similar recipes

Tools & equipment

Item	UAEamazon.ae	USamazon.com
Lattice Dough Wheel Cutter	🛒 Buy	🛒 Buy
Sauce Brush	🛒 Buy	🛒 Buy
Inkbird Vacuum Sealer ink-vs01	🛒 Buy	🛒 Buy
Vacuum Sealer Rolls	🛒 Buy	🛒 Buy

Also used: cast-iron pan · meat thermometer · cling film · crêpe pan · rolling pin

Method

Make 2 thin crêpes and cool.
Cook mushrooms, shallots and thyme in butter until all the moisture is gone (duxelles); cool.
Season and sear the fillet on all sides, brush with mustard and cool.
On cling film lay prosciutto, spread duxelles, add the beef and roll tightly; wrap in the crêpes and chill overnight.
Wrap in puff pastry, seal and chill 30 minutes.
Brush with egg yolk, score a pattern and sprinkle flaky salt.
Bake at 210°C (410°F) for 35 to 40 minutes to 52°C (125°F) inside; rest 10 minutes before slicing.

🌡️ 210°C (410°F) oven; 52°C (125°F) inside for medium-rare

👨‍🍳 Chef’s tips

Cook the duxelles completely dry and use a crêpe layer: they keep the pastry from going soggy.

📱 Scan to watch me cook ityoutu.be/iHmuQ2ZHUhkEvery step on video, and new recipes every week: subscribe on YouTube.

Nutrition per portion estimate · 1 of 6

820kcal

52 gprotein

38 gcarbs

51 gfat

Allergens

GlutenEggsMilkMustard

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▶ Watch me cook it: youtu.be/iHmuQ2ZHUhk

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