Beef Wellington

Beef-Wellington-Roasted-Veggies by Meeta K. Wolff-0035

Prep Time: 30 minutes

Total Time: 1 hour 30 minutes

Serves: 6


  • 400g mixed mushrooms (I used dried porcini, soaked before use, chestnut, shitake and girolles), finely chopped
  • 3 tablespoons mixed herbs, finely chopped
  • 3 tablespoons olive oil
  • 750g piece of prime beef fillet
  • 2 tablespoons English mustard
  • 8 slices Parma ham
  • 500g puff pastry
  • 2 eggs, beaten
  • Handful flour, for dusting
  • Salt and freshly cracked pepper


  1. To make the mushroom duxelles, add 1 tablespoon of oil in a pan and cook the finely chopped mushrooms and herbs on high heat for about 8 to 10 minutes until the moisture has been cooked out. Scrape on a plate and set aside and allow to cool.
  2. Add the remaining oil in the pan and heat to high. Pepper the meat well and sear in the hot pan for approx. 30 seconds on all sides - just enough to color and seal it. Remove from heat, allow to cool for a few minutes then brush with the mustard.
  3. Spread a piece of cling film, enough to be able to wrap the fillet in, on the work surface and lay out the ham slices on it, in overlapping rows. Using a palette knife, spread the mushroom duxelles over the ham. Place the fillet in the middle crossways. Neatly roll up the Parma ham and mushrooms around the beef using the cling film. Tightly wrap the beef in the ham package with the cling film. Secure the ends and refrigerate for 20 minutes to allow it to set.
  4. In the meantime, roll out the puff pastry on a lightly flour surface to a large rectangle about 1cm thick. Remove the cling film from the beef, then lay it in the center of the pastry, crossways. Brush the exposed pastry with the beaten egg. Fold the sides up to cover the ends of the fillet, then wrap the pastry around the beef, trimming of any excess pastry. Brush the pastry with the more egg and chill for about 15 minutes.
  5. Heat the oven to 200 degrees C.
  6. Score the top of the pastry diagonally and brush with remaining egg. Bake for 20 minutes then lower temperature to 180 degrees C and cook for a further a 15 minutes. Allow to rest for 10 minutes then slice into thick slices and serve with the roasted vegetables (recipe here).

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