Beef Wellington

Name: Beef Wellington
Prep time: 1 h
Cook time: 40 min
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: English
Ingredients: 800 g beef fillet, centre-cut, trimmed; 2 tbsp oil; 1 tbsp English mustard; 400 g chestnut mushrooms, very finely chopped; 2 garlic cloves, crushed; 1 tsp thyme leaves; 8 slices Parma ham or prosciutto; 500 g all-butter puff pastry; 1 egg yolk, beaten, to glaze; salt and ground black pepper

Practise this Advent Sunday and it will be perfect for Christmas: beef fillet wrapped in mushrooms, ham and golden puff pastry.

By Author name, role and credentials: owner to supply

Published 5 November 2026

AI assistance: the introduction, ingredient list, method, tips and FAQ on this page were drafted with an AI writing tool, working from long-established traditional methods. Named editor who reviewed it: owner to supply How we work

Prep: 1 hr
Cook: 40 min
Total: 2 hr 30 min
Makes: 6 servings
Difficulty: Involved
Course: Main
Cuisine: English

Jump to recipe

A beef Wellington cut open to show the pink fillet inside golden pastry — Photo: Parkerman & Christie from San Diego, USA via Wikimedia Commons, CC BY 2.0, cropped

Beef Wellington is the great showstopper of British festive cooking: a whole beef fillet wrapped in a layer of mushroom duxelles and ham, then in puff pastry. It looks difficult, but it is mostly assembly, and much of it can be done ahead.

A meat thermometer is the key to a pink middle and crisp pastry.

Ingredients

800 g beef fillet, centre-cut, trimmed
2 tbsp oil
1 tbsp English mustard
400 g chestnut mushrooms, very finely chopped
2 garlic cloves, crushed
1 tsp thyme leaves
8 slices Parma ham or prosciutto
500 g all-butter puff pastry
1 egg yolk, beaten, to glaze
salt and ground black pepper

Equipment

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Heavy frying panHow to chooseShop on Amazon(affiliate link, opens in a new tab)
Rolling pinHow to chooseShop on Amazon(affiliate link, opens in a new tab)
Pastry brushHow to chooseShop on Amazon(affiliate link, opens in a new tab)
Baking trayHow to chooseShop on Amazon(affiliate link, opens in a new tab)

Method

1
Season the beef and sear it all over in hot oil for 2–3 minutes until browned. Cool, then brush with the mustard.
2
Fry the mushrooms, garlic and thyme in the same pan over a high heat until all the liquid has evaporated and the mixture is dry. Season and cool.
3
Lay a large sheet of cling film on the worktop, overlap the ham slices on it, spread the mushrooms over and set the beef on top. Use the film to roll the ham tightly around the beef. Chill for 20 minutes.
4
Roll the pastry into a rectangle big enough to wrap the beef. Unwrap the beef, place it on the pastry, brush the edges with egg and wrap, sealing the seam underneath. Chill for 20 minutes.
5
Heat the oven to 220°C / 200°C fan / gas 7 / 425°F. Brush with egg, score lightly, and bake on a preheated tray for 35–40 minutes, until the pastry is deep golden and a thermometer in the centre reads about 50°C (122°F) for rare or 55°C (131°F) for medium-rare.
6
Rest for 10 minutes, then cut into thick slices with a sharp knife.
Photo: Snielsen1112 via Wikimedia Commons, CC BY-SA 4.0, cropped

Tips

Assemble it up to the pastry stage the day before and keep it in the fridge. Serve with roast potatoes and a red wine gravy. A meat thermometer is essential.

If it goes wrong

Problem	Likely cause	Fix
Soggy pastry underneath	Wet mushrooms or a cold tray	Cook the duxelles until completely dry and bake on a preheated tray
Beef overcooked	Left in too long	Take it out at 50–55°C (122–131°F); it rises a few degrees as it rests
Pastry splits	Rolled too thin or not chilled	Chill before baking and keep the seam underneath

Frequently asked questions

Is it safe to serve beef Wellington pink?

Yes. Beef fillet is a whole cut, and the Food Standards Agency explains that whole cuts of beef can be served pink once the outside is properly cooked.

Can I make beef Wellington ahead?

Yes. Wrap it in pastry, cover and chill for up to 24 hours, then glaze and bake from the fridge, adding a few minutes.

What can I use instead of Parma ham?

Thin pancakes (crêpes) are a traditional alternative, and help keep the pastry dry.

Sources

Cooking your food, Food Standards Agency (GOV.UK), 18 December 2017. Checked 8 October 2026.

Guides for this recipe

Some of these guides contain shop links, which are affiliate links (disclosure).

Buying guide

Rolling Pins: Which Type Is Best for Pastry?

Buying guide

Frying Pans and Skillets: Cast Iron, Steel or Non-Stick?

Buying guide

Pastry Brushes: Natural Bristle or Silicone?

Buying guide

Baking Trays and Bun Tins: What You Need

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Card photos: A wooden rolling pin with handles, Peter Kammer via Wikimedia Commons, CC BY-SA 3.0, cropped; A cast iron skillet, NMorales (WMF) via Wikimedia Commons, CC BY-SA 4.0, cropped; A natural-bristle pastry brush, Karon Elliott Edleson from La Quinta, CA, USA via Wikimedia Commons, CC BY-SA 2.0, cropped; Mince pies baked in a bun tray, Jeremy Keith via Wikimedia Commons, CC BY 2.0, cropped; A steak and ale pie served with gravy, broccoli and carrot, Andy Li via Wikimedia Commons, CC0; A dark Christmas pudding on a plate, with a jug of custard, James Petts from London, England via Wikimedia Commons, CC BY-SA 2.0, cropped; A golden, crimped Cornish pasty on a plate, David Johnson [1] via Wikimedia Commons, CC BY-SA 3.0, cropped. All credits: image credits.