Beef Wellington Recipe
If you’re looking for dinner inspiration, take a look at our latest recipe from chef Harvey Ayliffe. He shows us how to make the perfect Beef Wellington using our Argentine Beef.
What Is Beef Wellington?
A beef wellington is a British dish that consists of seasoned beef fillet wrapped in lattice cut puff pastry. The beef is often wrapped in Parma ham to help keep the meat moist during cooking.
Take a look below at this delicious beef wellington recipe. Made using our succulent beef fillet.
- 400 grams Beef Fillet (Centre cut)
- Olive Oil (For Frying)
- 200 grams Chestnut Mushrooms
- 20 grams Butter
- 1 Thyme Sprig (Leaves Only)
- 5 Tarragon Sprigs
- 500 grams Ready Roll Puff Pastry
- 6 Parma Ham Slices
- Dijon Mustard
- 2 Egg Yolks
- Sea Salt
- Ground Black Pepper
To begin, get your pan nice and hot. Season your beef well with salt and pepper and on all sides. Place the meat on a plate in the fridge to cool.
Now in the same pan add your butter. Then add your mushrooms, season well with salt and pepper and cook until nicely golden brown. Now add your tarragon, cook for a few more minutes then blend to a course purée. Now chill.
Now for the puff pastry, Cut your pastry to the width of your lattice cutter if you are using one. Make sure all the holes are cut correctly, if not go through with a knife, cut the pastry and put it into the freezer to chill.
Now lay out some silicon paper, lay your Parma ham, four slices one way to the other and spread your mushrooms evenly over your Parma ham. Now remove your beef from the fridge and spread a thin layer of Dijon mustard over your beef.
Place your fillet onto the mushrooms and ham and then roll so it’s completely covered, just turn the ends over wrapping the paper and chill down again.
Now roll out your remaining puff pastry and roll your beef and ham covered with puff pastry, egg wash the edge to seal. Flip the edges over and also seal the egg wash.
Now egg wash the whole Wellington and the lattice over the top re-egg wash.
Preheat your oven at 180°
Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium.
Allow to stand for 10 mins before serving in thick slices and enjoy.
For this particular dish, Harvey has used our Argentine beef fillet, the perfect option for this wonderful beef wellington recipe. For more superb cuts, take a look at our full range of beef, where you will find a high quality selection of the finest produce, including beef fillet, rump, sirloin and more.
Want to see it in action? Watch the video below to see exactly how Harvey creates this much loved dish.