Beef Wellington

Beef Wellington is a beef tenderloin encased in a pastry crust and baked. The recipe is generally agreed to be British, and I actually followed the steps of Gordon Ramsey’s method.

It is a dish you can make and serve for Christmas to delight your guests with this very tasteful and mouthwatering meat recipe. I hope you will enjoy it 🙂

Beef Wellington
  • DifficultyMedium
  • CostExpensive
  • Preparation time3 Hours
  • Rest time8 Hours
  • Cooking time20 Minutes
  • Servingserves 4 people
  • Cooking methodOven
  • CuisineBritish


  • 800 glarge center cut portion of fillet tenderloin
  • 500 gpuff pastry
  • 500 gPortobello mushrooms (about 3)
  • 200 gchestnuts (or walnuts)
  • 8 slicesSan Daniele Parma Ham
  • 1 jardijon mustard
  • 2egg yolks
  • q.s.salt
  • q.s.ground black pepper
  • q.s.fresh thyme
  • q.s.extra virgin olive oil


  1. – wrap the beef very tightly in a double layer of cling film in order to set its shape, and keep it in the fridge overnight;

    – remove the cling film, then quickly sear the beef fillet in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle;

    – remove the meat from the pan and immediately spread the mustard all over the hot fillet;

    – while the meat cools down, finely chop together the mushrooms and the chestnuts into a blander;

    – transfer them onto a hot fry pan with a little extra virgin olive oil, the thyme leaves and some ground pepper;

    – when the mushrooms begin to release their juices, continue to cook over a high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste (known as a duxelle);

    – remove the duxelle from the pan and allow to cool;

    – lay a large sheet of cling film on a work surface and place 4 slices of Parma ham in the middle, and the other 4 on top of the first row, overlapping them slightly, to create a rectangle;

    – spread the duxelle evenly over the ham;

    – season the beef fillet with some salt and ground pepper, then place it on top of the mushroom-covered ham;

    – using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log;

    – put it to chill in the fridge for at least 1 hour;

    – take the pastry and place it on a lightly floured surface and roll it into a rectangle large enough to envelop the beef fillet;

    – remove the cling film from the beef, then wrap the pastry around the ham-wrapped fillet;

    – trim the pastry, tight cover it with cling film and chill for at least 60 minutes;

    – remove the cling film and brush the pastry with the egg yolks wash;

    – bake at 200°C about 20 minutes until the pastry is golden brown and cooked;

    – allow to rest for 10 minutes before carving

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