🥩 Beef Wellington

Name: Beef Wellington
Total time: 120 min
Yield: 6
Cuisine: United Kingdom · England
Ingredients: 1 kg centre-cut beef fillet; 500 g chestnut mushrooms, very finely chopped; 8–10 thin slices of prosciutto; 500 g ready-made puff pastry; 2 tbsp English or Dijon mustard; 2 tbsp vegetable oil, 2 sprigs thyme; 2 tbsp milk for brushing; Salt and pepper

Origin: United Kingdom · England

725kcal

per serving · 250 g

290kcal

per 100 g

40 gProtein16 g / 100 g

45 gFat18 g / 100 g

35 gCarbs14 g / 100 g

Beef Wellington is a showpiece roast: a whole beef fillet seared, spread with mustard, wrapped in a layer of finely chopped mushrooms and thin slices of prosciutto, then encased in puff pastry and baked until golden. Sliced, it shows a ring of flaky pastry around a rosy, tender centre. It is a dish for holidays and special dinners, usually served with gravy and green vegetables.

Diets

Not vegetarianbecause of: beef steak, prosciutto

Not veganbecause of: beef steak, prosciutto

Contains porkbecause of: prosciutto

Contains glutenbecause of: puff pastry

Contains dairyno milk, cheese, butter or yogurt in a typical recipe

Not keto14 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk ⚠ Mustard

What it is made of

beef steakmushroomspuff pastryprosciuttomustard

Recipe

6 servings120 min

Ingredients

1 kg centre-cut beef fillet
500 g chestnut mushrooms, very finely chopped
8–10 thin slices of prosciutto
500 g ready-made puff pastry
2 tbsp English or Dijon mustard
2 tbsp vegetable oil, 2 sprigs thyme
2 tbsp milk for brushing
Salt and pepper

Method

Season the fillet and sear it in 1 tbsp hot oil on all sides for 4–5 minutes. Brush it with mustard and leave to cool.
Cook the mushrooms with the thyme leaves in the remaining oil over high heat for 10–15 minutes until all the moisture has evaporated and a dry paste forms. Cool.
Lay the prosciutto overlapping on cling film, spread the mushroom paste over it, set the beef on top and roll tightly into a log. Chill for 30 minutes.
Roll out the pastry, unwrap the beef log onto it, wrap the pastry around, seal the edges and place seam-side down on a lined tray. Chill for 15 minutes.
Brush with milk, score lightly and bake at 200 °C for 35–40 minutes until golden, for a rare to medium-rare centre.
Rest for 10 minutes before cutting into thick slices.

How to make it lighter

The pastry carries most of the fat: a thinner slice with extra vegetables keeps the plate lighter.
Trim the pastry overlap so the seam is only a single layer — less pastry, same look.
Serve with steamed greens and a small spoon of gravy instead of creamy mashed potatoes.

History

The dish is popularly said to be named after the Duke of Wellington, victor at Waterloo, but there is no firm evidence linking him to it, and its exact origin is unclear. Meat baked in pastry has a long history in both English and French cooking. Beef Wellington became especially fashionable at dinner parties in the 1960s and 1970s and remains a classic festive centrepiece.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →