A timeless classic of British cuisine, Beef Wellington is the ultimate expression of comfort and refinement. Tender beef fillet wrapped in mushrooms and prosciutto, enclosed in golden puff pastry, served with a deep, glossy beef jus and silky mashed potatoes.

Perfect for special occasions and impressive dinners.

Ingredients (Serves 4)

Beef Wellington

• 1 beef fillet (about 800 g)

• Salt, black pepper

• Olive oil

• 250 g mushrooms (finely chopped)

• 2 shallots, minced

• 2 tbsp butter

• 6–8 slices prosciutto

• Dijon mustard

• 1 sheet puff pastry

• 1 egg yolk (for brushing)

Beef Jus

• 500 ml beef stock

• Beef trimmings or bones

• 1 shallot

• Butter

Mashed Potatoes

• 1 kg floury potatoes

• 120 g butter

• 100 ml warm cream

• Salt

Directions

1. Sear the beef: Season the fillet and sear in hot oil until browned on all sides. Brush with Dijon mustard and chill.

2. Mushroom duxelles: Cook mushrooms and shallots in butter until completely dry. Cool.

3. Assemble: Lay prosciutto on cling film, spread duxelles, place beef on top, roll tightly and chill. Wrap in puff pastry, seal, brush with egg yolk.

4. Bake: Cook at 200°C (390°F) for 35–40 minutes until golden. Rest before slicing.

5. Beef jus: Roast bones with shallot, add stock, reduce until rich and glossy. Finish with butter.

6. Mash: Boil potatoes until tender, mash with butter and warm cream, season well.

To Serve

Slice the Beef Wellington and plate with creamy mashed potatoes. Spoon over the rich beef jus and serve immediately.

Tip: Precision and resting time are key—this dish rewards patience.