Easy Beef Wellington Recipe

If you’re craving a dish that’s elegant yet surprisingly doable, this Beef Wellington Recipe is your perfect match. Tender beef fillet wrapped in a spinach pancake, mushroom pâté, and flaky puff pastry creates a masterpiece that’s as delicious as it is impressive. Finished with a rich, savory gravy, this Beef Wellington Recipe elevates any occasion—whether it’s a special dinner or a cozy night in. With a few simple steps, you’ll bring restaurant-quality flavor to your table in no time.

Why You’ll Love This Recipe

• Tender Beef: Juicy, blushing fillet shines in this Beef Wellington Recipe.
• Flavorful Layers: Mushrooms, rosemary, and pastry create an unforgettable taste.
• Crispy Finish: All-butter puff pastry adds golden perfection.
• Make-Ahead Ease: Prep ahead and bake when ready.
• Wow Factor: A stunning dish that’s sure to impress.

Tools Needed

To craft this Beef Wellington Recipe, you’ll need some key tools. Want to upgrade your kitchen gear? Visit Our Shop at for premium essentials! Here’s what you’ll need and why:

• Non-Stick Pan: Sears beef and cooks mushrooms evenly.
• Blender: Blends pancake batter and gravy smoothly.
• Baking Tray: Ensures crispy pastry for your Beef Wellington Recipe.
• Pastry Brush: Applies egg wash for a golden finish.

Ingredients

For the Beef Wellington

• 20g dried porcini or shiitake mushrooms
• 2 sprigs fresh rosemary
• 230g centre fillet of beef, trimmed
• Olive oil
• 2 cloves garlic
• 1 red onion
• 250g mixed mushrooms
• Optional: truffle oil
• 1 heaped teaspoon English mustard
• 1 (320g) sheet all-butter puff pastry
• 1 large free-range egg

For the Pancakes

• 1 large free-range egg
• 1 mug semi-skimmed milk
• 1 mug self-raising flour, plus extra for dusting
• 100g baby spinach

For the Gravy

• 1 red onion
• Olive oil
• 2 sprigs fresh thyme
• 1 heaped teaspoon blackcurrant jam
• 50ml port
• 1 heaped tablespoon plain flour
• 500ml organic beef stock

Directions

1. Prep Mushrooms: Soak 20g dried mushrooms in 250ml boiling water for 10 minutes. Drain, chop finely, and reserve the liquid for gravy.
2. Season Beef: Finely chop 1 rosemary sprig, mix with salt and pepper, and roll the 230g beef fillet in it. Heat 1 tablespoon olive oil in a non-stick pan over high heat, add 2 unpeeled garlic cloves (crushed), and sear beef for 5 minutes, turning with tongs. Cool on a plate.
3. Cook Mushroom Pâté: Wipe the pan, then over medium heat, add 1 chopped red onion, softened garlic flesh, remaining rosemary (stripped), and 250g mixed mushrooms. Add soaked mushrooms and beef juices, cooking 15 minutes until caramelized. Blitz in a food processor with a few drops of truffle oil (if using), seasoning to taste.
4. Make Pancakes: Blend 1 egg, 1 mug milk, 1 mug flour, 100g spinach, and a pinch of salt and pepper until smooth. In a 28cm non-stick pan over medium heat with a little oil, cook a thin pancake for 2 minutes on one side, 10 seconds on the other. Cool on a plate.
5. Assemble: Preheat oven to 220°C/425°F/gas 7. On clingfilm, layer the pancake, 1 teaspoon mustard, and mushroom pâté (leaving a 1cm border). Place beef in the center, wrap tightly, and remove clingfilm. Cut puff pastry in half, place beef on one piece, brush with beaten egg, and cover with the second piece, sealing like ravioli. Trim excess and egg wash all over.
6. Bake: Place on a greased baking tray and bake on the bottom rack for 25 minutes until golden and crisp.
7. Make Gravy: Cook 1 chopped red onion with 1 tablespoon oil and 2 thyme sprigs for 20 minutes. Add 1 teaspoon jam, 50ml port (flame off), 1 tablespoon flour, 500ml stock, and reserved mushroom liquid. Simmer, blitz, and strain.
8. Serve: Rest the Beef Wellington Recipe for 5 minutes, slice, and serve with gravy and steamed greens.

Expert Tips For Perfect Beef Wellington Recipe

• Cool Beef: Let it rest before wrapping to avoid soggy pastry in your Beef Wellington Recipe.
• Thin Pancake: Keeps moisture in without bulk.
• Seal Tight: Press pastry edges well for a neat finish.
• Fresh Herbs: Rosemary adds aromatic depth.

Servings and Timing

• Servings: 2-4
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes

Common Mistakes to Avoid

• Hot Beef: Wrapping warm beef steams the pastry—cool it first.
• Overcooking: Aim for 25 minutes for blushing beef in Beef Wellington Recipe.
• Soggy Bottom: Use a hot tray to crisp the base.

Variations

• Mushroom Mix: Try porcini and cremini for variety.
• No Pancake: Skip it and use prosciutto instead.
• Spicy Twist: Add chili flakes to the pâté.
• Herb Swap: Use thyme for a different note.

Storage/Reheating

Store leftover Beef Wellington Recipe in the fridge for up to 2 days. Reheat in a 180°C/350°F oven for 15-20 minutes to crisp the pastry—microwaving softens it. Freeze unbaked for up to 1 month; thaw overnight and bake as directed.

FAQs

1. Can I use a different cut for Beef Wellington Recipe?
Yes, tenderloin or ribeye works—keep it center-cut.

2. What sides pair with Beef Wellington Recipe?
Steamed greens, mashed potatoes, or roasted carrots.

3. Can I skip the gravy?
It’s optional but adds richness to your Beef Wellington Recipe.

4. How do I keep pastry crisp?
Cool beef fully and bake on a hot tray.

5. Can I make it ahead?
Assemble, chill up to 24 hours, and bake fresh.

6. Is it beginner-friendly?
Yes, with patience—this Beef Wellington Recipe is manageable.

Conclusion

This Beef Wellington Recipe is a showstopper that blends tender beef, earthy mushrooms, and flaky pastry into a dish that’s pure indulgence. Perfect for impressing guests or treating yourself, it’s easier than it looks and delivers unforgettable flavor. Fire up your oven, roll out that pastry, and savor the magic of Beef Wellington Recipe tonight—it’s a classic worth celebrating!