Beef Pastry

Classic Beef Wellington

Written by Gryphon

Classic Beef Wellington

Classic recipe to prep and cook the best beef wellington . Ultimate meal that always impresses everybody who tries it.
4.59 from 51 votes
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Course: Main Dish
Cuisine: British
Keyword: Beef
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 people
Calories: 343kcal


  • Preheat an oven to 200C
  • Heat some oil in a large pan and sear the seasoned beef all over until it’s brown.
  • Remove and allow to cool and brush with the mustard.
  • Chop the mushrooms and blend in a food processor to form a smooth puree.
  • Put the puree into a pdry pan and heat to evaporate the water content.
  • Once dry allow to cool.
  • Roll out a generous length of cling film and slightly overlap the ham slices.
  • With a pallet knife spread the mushroom mixture evenly over the ham.
  • Place the beef fillet in the middle and keeping a tight hold of the cling film from the outside edge, neatly roll the Parma ham and mushrooms over the beef into a tight barrel shape. Twist the ends to secure the cling film.
  • Refrigerate for at least 15 minutes
  • Roll out the pastry quite thinly to a size which will cover your beef. Unwrap the meat from the cling film.
  • Egg wash the edge of the pastry and place the beef in the middle.
  • Roll up the pastry around the beef trimming any excess.
  • Bake at for 35 – 40 minutes.
  • Leave to stand for at least 10 minutes before slicing.


Sodium: 731mg | Sugar: 1g | Fiber: 1g | Potassium: 233mg | Cholesterol: 57mg | Calories: 343kcal | Monounsaturated Fat: 3g | Polyunsaturated Fat: 8g | Saturated Fat: 5g | Fat: 22g | Protein: 19g | Carbohydrates: 17g