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Classic Beef Wellington Recipe

User Rating 3 Star Rating (1 Review)


Beef Wellington, Beef Wellington Recipe
Photo © stockexpert.com
This Classic Beef Wellington Recipe comes from Angela Boggiano's delicious book Pies and is a classic British recipe. Beef Wellington was named after the Duke of Wellington in 1851 and has graced British tables ever since. It is based on a classic French boeuf en croute, beef wrapped in pastry.

It is not necessarily a pi-in the true sense of the word-but who cares, it is delicious.

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes


  • 1 oz/25g butter
  • 1 onion, peeled and finely chopped
  • 5oz/150g chestnut mushrooms, finely chopped
  • 2 cloves garlic, minced
  • 3 tbsp flat leaf parsley, finely chopped
  • 3 ½ oz/ 100g smooth liver pate
  • 1 ½ lb/750g beef fillet
  • salt and ground black pepper
  • 1lb/500g ready-made puff pastry
  • 1 egg, beaten to glaze


Serves 6

  • Heat the oven to 400F/200C/Gas 6
  • Melt the butter in a large frying pan and cook the onion for about 5 minutes until beginning to soften. Add the mushrooms and cook for a further 5 minutes until soft and creamy. Stir in the garlic and parsley and season with a little salt and pepper. Set aside to cool.
  • Beat the pate into the mushroom mixture and set aside.
  • Roll out the puff pastry on a lightly floured surface to a sheet large enough to enclose the beef, reserving the offcuts for decoration.
  • Spread the pate mixture down the middle of the pastry and lay the beef on top of the mixture.
  • Brush the edges of the pastry with beaten egg and fold the pastry over the meat to enclose it in a neat parcel, sealing the edges well.
  • Place the meat parcel on to a baking sheet, seam side down,
  • Cut decorative leaves from the reserved pastry. Brush the parcel with beaten egg, decorate with the leaves and chill for about 10 minutes.
  • Bake for 40 - 45 minutes until the pastry is golden and puffed up. Transfer to a serving board and leave to stand for 10 minutes. Serve cut into thick slices.
User Reviews

Reviews for this section have been closed.

 3 out of 5
Beef Wellington, Member ronnie2011

Hello, Not wishing to be unkind to the author but i feel there is some love missing in the preperation of this fantastic dish. It feels very ""matter of fact"" for something that should be cherished. My second point is if you cook this for 45mins it will be completely overcooked. This of course is not wrong but to get the best result, cook it for 30 mins. rest for 10mins and be brave. Enjoy one of the best dishes in the world.

184 out of 220 people found this helpful.

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