Beef Wellington 1 - Beef Wellington

Tony describes this dish as a real treat. Although it is a high budget dish, it is perfect for any dinner parties and a great winter warmer at Christmas. This simple Beef Wellington recipe is a favourite dish for all Super Event Sussex customers.


– Fillet of beef
– Parma ham
– French mustard
– Shallots
– Mushrooms
– Puff pastry
– Butter
– Eggs (2 whole)


In this video presented by Tony Brewin, he is using a perfect fillet of beef. There is no visible fat apart from marbling within the core. You can purchase similar fillets from your local butchers, although it can be a reasonably expensive cut of meat.

You want to begin by seasoning the beef. A tip from tony is not to make the mistake of seasoning the beef before you are ready to begin making this dish as the salt will draw the moisture out of the meat.

Season the beef with salt and pepper on both the sides of the beef and the ends.

Once you have seasoned your meat, place the beef in a red hot pan. At this stage you are not attempting to cook the meat but simply sealing it on both sides and ends. This is a thick piece of meat so you will be able to seriously brown it without coming near to cooking it, in fact it should only be in the pan for roughly five minutes.

A commonly made mistake when sealing the beef is using too much oil or butter in the pan and end up boiling the meat instead. Sealing the beef helps to lock in the flavour and moisture.

Once sealed, your beef should be nicely browned all over and you should now remove it from the pan.

Once you have removed the beef from the pan, you should begin to coat it in mustard. Tony has used French mustard in this recipe as English or Dijon would be far too overpowering.

Make sure to heavily coat the beef in mustard, you don’t need to worry about using too much as it will only enhance the taste and able you to successfully wrap the beef in the Parma ham. Make sure to coat the ends of the beef as well as the sides.

Once you have completed these steps, you are now ready to make the Duxelle.

Duxelle is a mixture of finely chopped shallots and mushrooms and is what you will be wrapping your beef in.

Tony suggests using a food processor to finely dice the Duxelle mixture as it is almost impossible to gain the same consistency when chopping by hand.

Once the Duxelle is finely diced, you can remove it from the food processor and tip it into the bowl.

At this stage you should heat a pan and begin to fry the Duxelle in butter. You should also season the mushroom and shallot mixture with salt and pepper.

You are aiming to draw as much water out of the mixture as possible as you will be wrapping this in puff pastry. You should use a large pan when heating the Duxelle as a larger surface area will make this process easier, it should take roughly 20 minutes.

Once the moisture is out of the Duxelle, spread it out on a baking tray over a layer of parchment paper. You want to allow the mixture to sufficiently cool down before putting it in the fridge.

Once the Duxelle is cooled down, you are now ready to take your mustard coated beef and Parma ham.

On a layer of cling film, you should create a layer of Parma ham just big enough to wrap the beef in.

Once you have successfully created a layer of Parma ham, spread the Duxelle mixture over it and begin to wrap your beef. You should use the cling film to aid in wrapping the beef.

Once you have completed the above steps, wrap your beef and Parma ham in a layer of foil. Tony explains that you should wrap it tightly and squeeze the ends; the final result should look similar to a Christmas cracker.

Place your wrapped beef into the fridge and allow it to cool and firm up.

While you are allowing the beef to firm, take your puff pastry and roll it out. Tony has used shop-bought pastry in this video but you may choose to make your own.

Avoid using too much flour when rolling your pastry, a light dusting will do the job.

Once you have rolled out a surface big enough to cover your beef, place it in the fridge and allow it to firm for roughly 30 minutes.

You are now ready to un-wrap your beef and wrap it in your pastry. You should aim to cut off all excess pastry and have the seam of the pastry at the bottom. Make sure to tidy the ends and seal the beef completely in pastry.

Once you have successfully wrapped your beef, take your egg yolks and brush the pastry.

After washing the pastry in egg, let it sit for about 10 minutes before giving it a second coating in egg, this will help to improve the colour of the pastry when it is cooking.

You are now ready to cook your wellington at 50 degrees for 50 minutes.

After 50 minutes, remove your wellington and cover the top in foil, you can now place it back into the oven for another 10 minutes the foil will prevent the pastry from browning any further.

After 10 minutes, you are now ready to remove the wellington from the oven and it will not require any further cooking.

Tony advises that you should let your cooked wellington sit and relax for a further 30 minutes. Attempting to cut or carve the wellington while it is still hot will result in the loss of moisture and flavour.

Once you have left your wellington for 30 minutes, you are ready to plate up. Carve your wellington into thick slices and place one in the centre of your plate.

Serving Tip:

Tony has served his wellington with red wine sauce and a small bunch of watercress.