How to Make Beef Wellington – A British Classic for Special Occasions

--- published by foodie Parmod.

Beef Wellington is one of the crown jewels of British cuisine. Rich, elegant, and full of flavour, it’s the ultimate centrepiece for festive gatherings, Sunday roasts, or a celebratory meal. Combining tender beef fillet, mushroom duxelles, and crisp puff pastry, Beef Wellington is a dish that truly impresses.

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🥩 What Is Beef Wellington?

Beef Wellington is a traditional British dish where a beef fillet (often a centre-cut beef tenderloin) is coated in mushroom duxelles, sometimes wrapped in Parma ham, then encased in puff pastry and baked until golden. The result is a tender, juicy roast wrapped in crisp, buttery pastry.

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🛒 Ingredients (Serves 4–6)

For the beef:

1kg centre-cut beef fillet

Salt and black pepper

2 tbsp olive oil

2 tbsp English mustard (for brushing)

For the mushroom duxelles:

500g chestnut or button mushrooms, finely chopped

2 shallots, finely chopped

2 garlic cloves, crushed

2 tbsp unsalted butter

2 tbsp fresh thyme leaves

Salt and pepper to taste

To assemble:

6–8 slices of Parma ham or prosciutto

500g ready-rolled puff pastry

1 egg yolk, beaten (for egg wash)

Plain flour (for dusting)

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🍳 Method: How to Make Beef Wellington

1. Sear the Beef

Season the beef fillet generously with salt and pepper. Heat olive oil in a hot frying pan and sear the beef on all sides until browned (around 2–3 minutes per side). Remove from heat, let it cool slightly, then brush with English mustard. Set aside.

> Tip: Let the beef rest before wrapping to avoid soggy pastry.

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2. Make the Mushroom Duxelles

In a large pan, melt the butter and sauté shallots and garlic until soft. Add the finely chopped mushrooms and thyme, season well, and cook until all moisture has evaporated (about 10–15 minutes). You want a dry paste-like texture.

Let the duxelles cool completely.

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3. Assemble the Wellington

Lay a sheet of cling film on a clean surface. Arrange the Parma ham slices slightly overlapping to form a rectangle. Spread the mushroom duxelles evenly over the ham.

Place the seared beef fillet on top, then roll the ham and mushroom mixture around the beef using the cling film to form a tight cylinder. Chill in the fridge for 15–30 minutes to firm up.

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4. Wrap in Puff Pastry

Roll out the puff pastry on a floured surface. Unwrap the beef from the cling film and place it in the centre of the pastry.

Fold the pastry over the beef, trimming excess and sealing the edges well. Place seam-side down on a lined baking tray. Brush with beaten egg yolk. For a decorative touch, score the top lightly with a knife.

Chill again for at least 15 minutes before baking.

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5. Bake the Wellington

Preheat your oven to 200°C (180°C fan) or Gas Mark 6.

Bake the Beef Wellington for:

Rare: 25 minutes

Medium-rare: 30–35 minutes

Medium: 40 minutes

Use a meat thermometer if desired (50°C for rare, 60°C for medium).

Let it rest for 10–15 minutes before slicing.

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🍽 Serving Suggestions

Beef Wellington is best served with classic British sides like:

Roast potatoes or mash

Honey-roasted carrots and parsnips

Buttered greens

Red wine gravy or a Madeira sauce

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💡 Tips for the Perfect Beef Wellington

Dry the mushrooms well: Wet duxelles will make the pastry soggy.

Rest after cooking: This keeps the juices in the beef and prevents sogginess.

Seal the pastry tightly: This prevents leaks and helps keep the shape.

Use a meat thermometer: For best accuracy with doneness.

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🇬🇧 A Bit of British Culinary History

Though the exact origins are debated, Beef Wellington is widely celebrated as a British classic. Some say it was named after the Duke of Wellington, who defeated Napoleon at the Battle of Waterloo. Regardless of its roots, it remains a go-to showstopper for festive British tables.

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🏁 Final Thoughts

Beef Wellington may look impressive, but with the right steps, it’s entirely achievable at home. Whether you're cooking for Christmas, a dinner party, or just to treat yourself, this iconic dish brings elegance and indulgence to your table.

--- write ✍️ by foodie Parmod.

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