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<div class="right_imgs" style="float: right; width: 320px;">
|title=Beef Wellington, | Beef recipes from The cook's Wiki
|titlemode=replace
|keywords=#duxelles #beef #beefwellington #parmaham #mushrooms #pastry #brush #butter #thyme #clingfilm #shallots
|hashtagrev=032020
|description=Beef Wellington is a not difficult to make at home, but is does take a little time.  Step by step, easy to follow directions with pictures
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'''[[Beef]] Wellington''' is a great Christmas alternative to [[Turkey|turkey]]. It was Winston Churchill's favourite dish (he knew what he liked!)
Use a good [[Beef|beef]] fillet (preferably Aberdeen Angus), tell your butcher what you are going to use it for and get them to remove the chain muscle and the silverskin sinews and gristle from the outside of the fillet.
 
{{recipesummary
{{recipesummary
|Servings = Serves 4
|TotalCalories = 2780
|PortionCalories = 695
|DatePublished=28th January 2013
|Author=Chef
|Servings = Serves 4
  |Difficulty = 3
  |Difficulty = 3
  |TotalTime = 2 hours 30 minutes
  |TotalTime = 2 hours 30 minutes
  |PrepTime = 50 minutes
  |PrepTime = 50 minutes
  |CookTime = 1 hour 40 minutes
  |CookTime = 1 hour 40 minutes
  |Image = [[Image:Beef Wellington recipe.jpg|300px|alt=Electus]]
  |Image = [[Image:Beef Wellington recipe.jpg|thumb|middle|none|alt=Electus]]
}}
}}
[[Image:Beef Wellington sliced.jpg|thumb|300px|right|[[Beef]] Wellington sliced]]
</table>
[[Image:Churchill-2.jpg|300px|thumb|right|The kitchen in [http://cwr.iwm.org.uk/ Churchill's underground bunker] where his favourite dish would have been cooked many times.]]
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
[[Image:Churchill.jpg|300px|thumb|right|Churchill's favourite recipe]]
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">


'''[[Beef]] Wellington''' is a great Christmas alternative to [[Turkey|turkey]]. It was Winston Churchill's favourite dish (he knew what he liked!)
<span class="review">
Use a good [[Beef|beef]] fillet (preferably Aberdeen Angus), tell your butcher what you are going to use it for and get them to remove the chain muscle and the silverskin sinews and gristle from the outside of the fillet.
<span class="reviewHeader">
===Ingredients===
====Best recipe review====
'''[[Duxelles]]'''
</span>
''<span class="reviewTitle">Make this at least once a year!</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span>
 
<span class="reviewDesc">Lovely details and such a special meal. Worth all the effort.</span>
 
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
</tr></td>
</table>
<gallery widths=250px heights=250px perrow=5>
Image:Beef Wellington sliced.jpg|[[Beef]] Wellington sliced
Image:Churchill-2.jpg|The kitchen in [http://cwr.iwm.org.uk/ Churchill's underground bunker] where his favourite dish would have been cooked many times.
Image:Churchill.jpg|Churchill's favourite recipe
</gallery>
{{RecipeIngredients
{{RecipeIngredients
| 250 g [[Mushrooms|mushrooms]] chopped very finely. A mixture of [[chestnut mushrooms]], [[shiitake mushrooms]] and wild mushrooms works well.
|'''[[Duxelles]]'''
| 250 g [[Mushrooms|mushrooms]] chopped very finely.
| 2 [[Shallots|shallots]] peeled and chopped very finely
| 2 [[Shallots|shallots]] peeled and chopped very finely
| 2 gloves of [[Garlic]], peeled and crushed
| 2 cloves of [[Garlic]], peeled and crushed
| 3 to 4 tablespoons [[Butter|butter]]
| 3 tablespoons [[Butter|butter]]
| 50 ml [[Dry white wine|dry white wine]]
| 50 ml [[Dry white wine|dry white wine]]
| 1 sprig of [[Thyme|thyme]]
| 1 sprig of [[Thyme|thyme]]
| [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]]
| [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]]
}}
|'''[[Beef]] Wellington'''
'''[[Beef]] Wellington'''
{{RecipeIngredientsNB
| [[Olive oil]] for [[Frying|frying]]
| [[Olive oil]] for [[Frying|frying]]
| Good quality trimmed [[Beef|beef]] fillet (cut from the middle of the fillet) - about 500g
| 500g trimmed [[Beef|beef]] fillet (cut from the middle of the fillet)
| 1 packet of [[Parma ham|parma ham]] or [[Prosciutto]], about 6 slices.  Because it was very thin and difficult to separate individually, I separated into 2 rough halves and re-joined which allowed more than enough to cover the fillet.
| 6 slices of [[Parma ham|parma ham]] or [[Prosciutto]]
| Made-up [[English mustard recipe|English mustard]] - about 1 tablespoon of [[mustard powder]] mixed with [[white wine vinegar]] and a drop of water.
| Made-up [[English mustard recipe|English mustard]]
| 375g packet of pre-rolled [[Puff pastry|puff pastry]] (you won't need it all).
| 375g packet of pre-rolled [[Puff pastry|puff pastry]] (you won't need it all).
| 2 [[Egg yolks|egg yolks]]
| 2 [[Egg yolks|egg yolks]]
}}
}}


===[[Mise en place]]===
===[[Mise en place]]===
* Pre-heat the [[Oven|oven]] to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]
* Preheat the [[Oven|oven]] to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]
===Method===
===Method===


 
''Don't rush this, it's quite long-winded and will probably take around 30 minutes cooking.''
'''[[Duxelles]]'''
Don't rush this, it's quite long-winded and will probably take around 30 minutes cooking.
{{RecipeMethod
{{RecipeMethod
|'''[[Duxelles]]'''
| Gently sauté [[Garlic|garlic]] and [[Shallots|shallots]] in the  the finely chopped [[Mushrooms|mushrooms]] in the [[Butter|butter]] for about 6 minutes until soft.
| Gently sauté [[Garlic|garlic]] and [[Shallots|shallots]] in the  the finely chopped [[Mushrooms|mushrooms]] in the [[Butter|butter]] for about 6 minutes until soft.
| Add the chopped [[Mushrooms|mushrooms]] and the whole sprig of [[Thyme|thyme]] and gently cook for 10 minutes so most of the [[Mushroom|mushroom]] [[Liquor|liquor]] is cooked off.
| Add the chopped [[Mushrooms|mushrooms]] and the whole sprig of [[Thyme|thyme]] and gently cook for 10 minutes so most of the [[Mushroom|mushroom]] [[Liquor|liquor]] is cooked off.
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| The [[Duxelles|duxelles]] should stick together easily.
| The [[Duxelles|duxelles]] should stick together easily.
| Remove from the heat and allow to cool.  Don't allow it to get too cold or it will be difficult to spread on the ham.
| Remove from the heat and allow to cool.  Don't allow it to get too cold or it will be difficult to spread on the ham.
}}
|'''[[Beef]] Wellington'''
'''[[Beef]] Wellington'''
{{RecipeMethod
| Heat a [[Frying pan|frying pan]] and a few tablespoons of [[Olive oil|olive oil]] until almost [[Smoking|smoking]].
| Heat a [[Frying pan|frying pan]] and a few tablespoons of [[Olive oil|olive oil]] until almost [[Smoking|smoking]].
| Add the [[Beef|beef]] and [[Brown|brown]] all surfaces, turning often.
| Add the [[Beef|beef]] and [[Brown|brown]] all surfaces, turning often.
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Serve with [[Potato wedges|potato wedges]] and a [[Green salad|green salad]].
Serve with [[Potato wedges|potato wedges]] and a [[Green salad|green salad]].


The second half, on the second day, was re-heated for 30 minutes(180°C - 350° F) and served with [[chips]] and [[peas]].
The second half, on the second day, was reheated for 30 minutes(180°C - 350° F) and served with [[chips]] and [[peas]].
====[[Duxelles]] and Beef Wellington, step-by-step photographs====
====[[Duxelles]] and Beef Wellington, step by step photographs====
<gallery>
<gallery widths=250px heights=250px perrow=5>
Image:Duxelles ingredients.jpg|The basic ingredients for duxelles
Image:Duxelles ingredients.jpg|The basic ingredients for duxelles
Image:Shallots and garlic suateed in butter.jpg|[[Shallots]] and [[Garlic|garlic]] [[sautéed]] in [[butter]]
Image:Shallots and garlic suateed in butter.jpg|[[Shallots]] and [[Garlic|garlic]] [[sautéed]] in [[butter]]
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I've now made quite a few variations of this recipe, using [[bacon]] instead of [[ham]], including [[paté]] in the [[duxelles]] and using different cuts of meat.  My conclusions: This doesn't work well you don't use [[fillet of beef]]. It's rich enough without adding [[paté]].  If you use [[bacon]], it makes it too heavy and hard-going.
I've now made quite a few variations of this recipe, using [[bacon]] instead of [[ham]], including [[paté]] in the [[duxelles]] and using different cuts of meat.  My conclusions: This doesn't work well you don't use [[fillet of beef]]. It's rich enough without adding [[paté]].  If you use [[bacon]], it makes it too heavy and hard-going.


If you are making this for just 2 people, make the [[duxelles]] for 4, split the fillet in to two halves, wrap and bake one (to server two people), leave the other wrapped in [[clingfilm]] and bake that in a few days time for another lovely rich meal. That way you get two nice fresh crispy wellingtons rather than soggy left-overs.  You could also make a [[chicken wellington]] with the other half of the [[duxelles]].
If you are making this for just 2 people, make the [[duxelles]] for 4, split the fillet in to two halves, wrap and bake one (to server two people), leave the other wrapped in [[clingfilm]] and bake that in a few days time for another lovely rich meal. That way you get two nice fresh crispy wellingtons rather than soggy leftovers.  You could also make a [[chicken wellington]] with the other half of the [[duxelles]].
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:British recipes]]
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[[Category:Pan fried]]
[[Category:Pan fried]]
[[Category:Baked or roasted]]
[[Category:Baked or roasted]]
[[Category:Unusual recipes]]
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/duxelles|#duxelles]] [[Special:Search/beef|#beef]] [[Special:Search/beefwellington|#beefwellington]] [[Special:Search/parmaham|#parmaham]] [[Special:Search/mushrooms|#mushrooms]] [[Special:Search/pastry|#pastry]] [[Special:Search/brush|#brush]] [[Special:Search/butter|#butter]] [[Special:Search/thyme|#thyme]] [[Special:Search/clingfilm|#clingfilm]] [[Special:Search/shallots|#shallots]]
</code><!-- /footer hashtags -->

Latest revision as of 08:49, 7 May 2025

This recipe requires preparation in advance!

Beef Wellington is a great Christmas alternative to turkey. It was Winston Churchill's favourite dish (he knew what he liked!) Use a good beef fillet (preferably Aberdeen Angus), tell your butcher what you are going to use it for and get them to remove the chain muscle and the silverskin sinews and gristle from the outside of the fillet.


Beef Wellington
Electus
Servings:Serves 4
Calories per serving:695
Ready in:2 hours 30 minutes
Prep. time:50 minutes
Cook time:1 hour 40 minutes
Difficulty:Difficult
Recipe author:Chef
First published:28th January 2013

Best recipe review

Make this at least once a year!

5/5

Lovely details and such a special meal. Worth all the effort.

Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Mise en place

  • Preheat the oven to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]

Method

Don't rush this, it's quite long-winded and will probably take around 30 minutes cooking.

  1. Duxelles
  2. Gently sauté garlic and shallots in the the finely chopped mushrooms in the butter for about 6 minutes until soft.
  3. Add the chopped mushrooms and the whole sprig of thyme and gently cook for 10 minutes so most of the mushroom liquor is cooked off.
  4. Remove the sprig of thyme
  5. Add the wine, a splash of lemon juice and season to taste.
  6. Cook gently until all of the liquid has gone.
  7. The duxelles should stick together easily.
  8. Remove from the heat and allow to cool. Don't allow it to get too cold or it will be difficult to spread on the ham.
  9. Beef Wellington
  10. Heat a frying pan and a few tablespoons of olive oil until almost smoking.
  11. Add the beef and brown all surfaces, turning often.
  12. Remove from the heat and allow to cool and then brush generously with the English mustard paste.
  13. Cut a large sheet of cling-film and cover with the parma ham so it is large enough to roll around the beef, overlapping at the edges.
  14. Spread the duxelles over the parma ham as pictured.
  15. Lay the fillet on the duxelles and use the cling-film to roll the parma ham around the the beef so it resembles a large sausage.
  16. Twist the ends to seal and refrigerate for 20 minutes so it holds its shape when un-wrapped.
  17. Remove the puff-pastry from the fridge 25 minutes before you need it to prevent it cracking when un-rolled.
  18. Brush the edges that will overlap with the egg yolk.
  19. Remove the cling-film and wrap the beef in the pastry, pressing the edges together with the tines of a fork. Place join-side down on a non-stick baking tray and brush the pastry with the remaining egg wash. Overlap the pastry just enough to join, trimming and discarding any excess.
  20. Cut long diagonal slashes in the pastry for decoration, being careful not to penetrate the pastry.
  21. Bake for 35 to 40 minutes until the pastry is nice and crispy.
  22. Rest for 10 minutes before slicing and serving

Serving suggestions

Serve with potato wedges and a green salad.

The second half, on the second day, was reheated for 30 minutes(180°C - 350° F) and served with chips and peas.

Duxelles and Beef Wellington, step by step photographs

Chef's notes

I never have white wine so use a little less dry sherry, watered down instead - no one has noticed yet!

I've now made quite a few variations of this recipe, using bacon instead of ham, including paté in the duxelles and using different cuts of meat. My conclusions: This doesn't work well you don't use fillet of beef. It's rich enough without adding paté. If you use bacon, it makes it too heavy and hard-going.

If you are making this for just 2 people, make the duxelles for 4, split the fillet in to two halves, wrap and bake one (to server two people), leave the other wrapped in clingfilm and bake that in a few days time for another lovely rich meal. That way you get two nice fresh crispy wellingtons rather than soggy leftovers. You could also make a chicken wellington with the other half of the duxelles.

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