I have made this Beef Wellington recipe at home several times, especially when I wanted something special, but without complicating the kitchen more than necessary. The mushroom part requires attention to detail, but the rest is quite straightforward if you have the patience to follow the steps. It’s not the kind of dish to make in a hurry, but the result is definitely worth it, especially for a meal with guests.
Quick Info
Total time: approximately 1 hour and 40 minutes
Preparation time: 50-60 minutes
Baking time: 40-50 minutes
Servings: 4
Difficulty: medium
Recipe type: main course, special occasion
Ingredients
500 g beef fillet
300-400 g puff pastry
6-7 mushrooms
2 red onions
2 garlic cloves
6-7 slices of ham
1 teaspoon butter
2 tablespoons olive oil
salt
pepper
thyme
mustard (for spreading on the fillet)
1 egg
Preparation steps
1. Clean the mushrooms, onion, and garlic. Chop them finely and uniformly.
2. In a pan, heat the butter together with the olive oil over medium heat.
3. Add the chopped vegetables. Sauté until they almost completely reduce. Stir occasionally to prevent sticking. When there is no visible liquid left, season with salt, pepper, and a little thyme. Set aside to cool.
4. The beef fillet should be dry on the surface. Rub it with a little olive oil and sprinkle salt and pepper on all sides.
5. Heat a pan well. Quickly sear the fillet on all sides just enough to brown it but not cook it through. Remove it and let it cool completely at room temperature.
6. Once cooled, spread a layer of mustard all over the fillet.
7. For assembly, lay a sheet of plastic wrap on the work surface. Arrange the slices of ham side by side to form a large enough layer to wrap the fillet.
8. Spread the mushroom mixture over the ham in an even layer.
9. Place the beef fillet over the mushroom mixture.
10. Use the plastic wrap to roll everything tightly. Wrap and seal the edges. Refrigerate for 10-20 minutes to firm up the structure.
11. Roll out the puff pastry into a thinner sheet large enough to wrap the meat roll.
12. Remove the roll from the fridge, remove the plastic wrap, and place it in the center of the pastry.
13. Wrap tightly, ensuring the edges are well sealed. Tuck the edges inwards.
14. Poke the pastry in several places with a fork to allow steam to escape.
15. Beat the egg and brush it over the pastry.
16. Place everything on a baking sheet lined with parchment paper.
17. Bake in the oven at medium temperature for 40-50 minutes, until the pastry turns golden and crispy.
18. Let the dish cool for 10-15 minutes before slicing.
Why I make this recipe often
It’s a great option for occasions when I need something substantial and impressive, but I want to prepare everything in advance. If I follow the steps without rushing, it turns out just as well every time. The mushroom filling adds flavor and keeps the meat juicy, while the pastry saves a lot of time compared to making dough from scratch.
Tips and variations
Tips
- Don’t rush the cooling stage of the fillet after searing. If you put it warm over the mushrooms or in the pastry, it will make the pastry soggy.
- Make sure the mushroom mixture is cooled and well reduced before assembly.
- For cleaner slicing, let the dish sit for a bit after removing it from the oven.
Substitutions
- You can use another type of ham, just make sure it’s thinly sliced.
- If you don’t have fresh mushrooms, canned mushrooms that are well drained and chopped will work.
- The puff pastry can be store-bought; there's no need to make it at home.
Variations
- You can replace the beef fillet with another tender meat, but the baking time may need to be adjusted.
- For those who want, fresh herbs can be added to the mushroom mixture.
- You can make individual portions by slicing the fillet and adjusting the amount of pastry.
Serving ideas
- Cut into thick slices and serve warm.
- Goes well with sautéed vegetables or mashed potatoes.
- For a festive lunch, you can add a simple salad.
Frequently asked questions
1. What type of beef fillet is best?
Beef fillet (tenderloin) is used, as it is the most tender part. I do not recommend other cuts, as they do not cook as quickly.
2. How much should the mushrooms reduce?
They should be almost dry. If the mixture is wet, it will make the pastry soggy when baked.
3. Can I prepare everything in advance?
You can assemble the roll with mushrooms and ham and keep it in the fridge for a few hours, then wrap it in pastry just before baking.
4. How long should I let the dish sit after taking it out of the oven?
Ideally, 10-15 minutes, for the juices to redistribute and make it easier to slice.
5. Can I use another type of meat?
Pork fillet works too, but the final taste will be different, and the cooking time will need to be adjusted.
Nutritional values
Approximately, one serving (out of 4) has about 600-700 kcal. Proteins come from the meat and ham (about 40 g per serving), fats from the pastry, butter, and oil (about 35-40 g), and carbohydrates from the pastry (around 40-45 g). Values are approximate and vary depending on the brand of ingredients.
Storage and reheating
It’s best consumed fresh. If there are leftovers, they can be stored in the fridge, covered, for up to 1-2 days. When reheating, the pastry won’t remain crispy like fresh, but it can be warmed in the oven, not in the microwave, to avoid becoming completely soggy. Freezing after baking is not recommended.
Quick Info
Total time: approximately 1 hour and 40 minutes
Preparation time: 50-60 minutes
Baking time: 40-50 minutes
Servings: 4
Difficulty: medium
Recipe type: main course, special occasion
Ingredients
500 g beef fillet
300-400 g puff pastry
6-7 mushrooms
2 red onions
2 garlic cloves
6-7 slices of ham
1 teaspoon butter
2 tablespoons olive oil
salt
pepper
thyme
mustard (for spreading on the fillet)
1 egg
Preparation steps
1. Clean the mushrooms, onion, and garlic. Chop them finely and uniformly.
2. In a pan, heat the butter together with the olive oil over medium heat.
3. Add the chopped vegetables. Sauté until they almost completely reduce. Stir occasionally to prevent sticking. When there is no visible liquid left, season with salt, pepper, and a little thyme. Set aside to cool.
4. The beef fillet should be dry on the surface. Rub it with a little olive oil and sprinkle salt and pepper on all sides.
5. Heat a pan well. Quickly sear the fillet on all sides just enough to brown it but not cook it through. Remove it and let it cool completely at room temperature.
6. Once cooled, spread a layer of mustard all over the fillet.
7. For assembly, lay a sheet of plastic wrap on the work surface. Arrange the slices of ham side by side to form a large enough layer to wrap the fillet.
8. Spread the mushroom mixture over the ham in an even layer.
9. Place the beef fillet over the mushroom mixture.
10. Use the plastic wrap to roll everything tightly. Wrap and seal the edges. Refrigerate for 10-20 minutes to firm up the structure.
11. Roll out the puff pastry into a thinner sheet large enough to wrap the meat roll.
12. Remove the roll from the fridge, remove the plastic wrap, and place it in the center of the pastry.
13. Wrap tightly, ensuring the edges are well sealed. Tuck the edges inwards.
14. Poke the pastry in several places with a fork to allow steam to escape.
15. Beat the egg and brush it over the pastry.
16. Place everything on a baking sheet lined with parchment paper.
17. Bake in the oven at medium temperature for 40-50 minutes, until the pastry turns golden and crispy.
18. Let the dish cool for 10-15 minutes before slicing.
Why I make this recipe often
It’s a great option for occasions when I need something substantial and impressive, but I want to prepare everything in advance. If I follow the steps without rushing, it turns out just as well every time. The mushroom filling adds flavor and keeps the meat juicy, while the pastry saves a lot of time compared to making dough from scratch.
Tips and variations
Tips
- Don’t rush the cooling stage of the fillet after searing. If you put it warm over the mushrooms or in the pastry, it will make the pastry soggy.
- Make sure the mushroom mixture is cooled and well reduced before assembly.
- For cleaner slicing, let the dish sit for a bit after removing it from the oven.
Substitutions
- You can use another type of ham, just make sure it’s thinly sliced.
- If you don’t have fresh mushrooms, canned mushrooms that are well drained and chopped will work.
- The puff pastry can be store-bought; there's no need to make it at home.
Variations
- You can replace the beef fillet with another tender meat, but the baking time may need to be adjusted.
- For those who want, fresh herbs can be added to the mushroom mixture.
- You can make individual portions by slicing the fillet and adjusting the amount of pastry.
Serving ideas
- Cut into thick slices and serve warm.
- Goes well with sautéed vegetables or mashed potatoes.
- For a festive lunch, you can add a simple salad.
Frequently asked questions
1. What type of beef fillet is best?
Beef fillet (tenderloin) is used, as it is the most tender part. I do not recommend other cuts, as they do not cook as quickly.
2. How much should the mushrooms reduce?
They should be almost dry. If the mixture is wet, it will make the pastry soggy when baked.
3. Can I prepare everything in advance?
You can assemble the roll with mushrooms and ham and keep it in the fridge for a few hours, then wrap it in pastry just before baking.
4. How long should I let the dish sit after taking it out of the oven?
Ideally, 10-15 minutes, for the juices to redistribute and make it easier to slice.
5. Can I use another type of meat?
Pork fillet works too, but the final taste will be different, and the cooking time will need to be adjusted.
Nutritional values
Approximately, one serving (out of 4) has about 600-700 kcal. Proteins come from the meat and ham (about 40 g per serving), fats from the pastry, butter, and oil (about 35-40 g), and carbohydrates from the pastry (around 40-45 g). Values are approximate and vary depending on the brand of ingredients.
Storage and reheating
It’s best consumed fresh. If there are leftovers, they can be stored in the fridge, covered, for up to 1-2 days. When reheating, the pastry won’t remain crispy like fresh, but it can be warmed in the oven, not in the microwave, to avoid becoming completely soggy. Freezing after baking is not recommended.