Fillet of Beef Wellington

Unfortunately, or fortunately depending on whether you are the diner or the cook, the catering company that I co-founded, Party Ingredients, has a reputation for Beef Wellington cooked perfectly pink when carved at the moment of serving. It is a wonderful celebratory dish, but can be just a little stressful for the poor old chef when ordered for 800 guests. 

Ingredients Serves 6-8
1–1.5kg Beef Fillet
500g block Puff Pastry
1 egg, salted and lightly whisked 
Salt and freshly ground black Pepper 

For the mushroom duxelles 
55g Butter
500g Field or Wild Mushrooms, finely chopped 
1 Garlic Clove, crushed 
1 tbsp Parsley, finely chopped 

To finish 
Watercress

Method

• Season the beef with salt and pepper. Place a heavy-based roasting tin or griddle plate directly onto a hot hob and when it is very hot, sear the fillet, rolling it onto all sides.

• Immediately transfer to a preheated oven and roast for 10 minutes at 220°C/gas mark 7.

• Remove the beef from the oven and allow to cool.

• To make the mushroom duxelles, melt the butter in a pan and sweat the mushrooms over a low heat with the garlic until they are soft. Season well, mix in the parsley, then leave to cool.

• When cold, place the mixture on a tea towel and squeeze out all the juice. You can save the juice to add to a gravy. 

• Roll the pastry out to an even rectangle approximately 40 x 30cm (big enough to completely wrap the beef in). Trim to size and save the pastry off-cuts to decorate.

• Spread the duxelles down the centre of the pastry lengthways, to the same size as the fillet. Place the beef on top.

• Fold the pastry over the meat and seal with an overlap by brushing with egg. Repeat with the ends of the pastry, folding them up and sealing.

• Turn the whole parcel over so the joins are on the underside.


• Use the pastry offcuts to decorate the top of the Wellington with a lattice.

• Brush with the rest of the beaten egg, then place on a baking sheet lined with baking paper. Refrigerate until ready to cook.

• Cook in a preheated oven at 180°C/gas mark 4 for 25–30 minutes until golden brown.

• Carve the Wellington at the table, garnished with watercress.