Beef Wellington Recipe

For the Central England Co-operative’s “The Perfect Valentine’s Day Recipe” campaign, here is my individual Beef Wellington Recipe. The cost per head may be a little higher but it’s definitely worth it!

1. Preheat the oven to 180c then finely chop the Onion and Mushrooms. If using a food processor, don’t blend too much that it makes a pulp.
2. In a frying pan, melt a knob of Butter and fry the Onion and Mushrooms along with the leaves from 5 sprigs of Thyme for 10 minutes. Add more butter if the mixture begins to dry out. Then set aside.
3. In another frying pan heat some Oil. When it’s piping hot, sear all sides of each Fillet Steak until browned, then set aside.
4. For each Beef Wellington, lay out some cling film and place 3 pieces of Pancetta in a row on the cling film. Then spread ¼ worth of the Mushroom mixture on top of the Pancetta.
5. Place the Fillet Steak on top then spread another quarter of the Mushroom mixture over the Fillet. Then using the cling film, carefully wrap the Steak up with the Pancetta.
6. Roll out the pre-rolled Puff Pastry. For each Beef Wellington, place the wrapped Fillet on the Pastry and cut out the pastry around the Meat. Leave 1.5cm between the edge of the Meat and Pastry.
7. Brush an Egg wash around the base Pastry then lay another sheet of Pastry over the top of the Meat. Trim so the two pieces of Pastry can be joined.
8. Run a fork around the base to stick the two pieces of Pastry together when brush and Egg Wash all over the Beef Wellington.
9. Place on greaseproof paper on a baking tray then bake in the oven for 25-30 minutes – or until golden brown.
10. Serve with your favourite vegetables and enjoy.

​For another recipe perfect for a special occasion, try my Chicken Wrapped in Parma Ham recipe.