Beef Wellington



Heat the oil in a pan. When hot add the seasoned beef and seal on sides. Remove from the pan and allow cooling down completely.


To make the duxelles stuffing cook the shallots until softened and golden. Add the garlic and mushrooms and cook until all the liquid evaporates. Add the cream, parsley, salt and pepper. Continue to gently heat until it has reduced to a thick purée. Set aside to cool down completely.


Preheat the oven to 230 °C. 


Roll out the pastry to fit the beef filet. Spread the mustard over in thin layer then the mushroom filling across the centre of the dough to the same width as the beef fillet.


Fold over the main part of the meat and then neatly fold the ends.


Brush the edges with a little water. Place seam side down on a large baking tray. Brush all over with the beaten egg milk.


Place it in the oven for 10 minutes, then reduce the heat to 190°C and continue to cook for another 15-20 minutes, until the pastry is golden. 


Set aside and allow to rest for 5 min before carving.


  • 270 g Wewalka Puff Pastry

  • Around 1 kg beef filet

  • 2 tbsp. olive oil

  • 1 egg yolk, beaten with 2 tbsp. of milk

  • Mustard strong

  • Salt and pepper

  • Mushroom stuffing:

    • 2 tbsp. butter 
    • 4 shallots, peeled and finely diced
    • Around 350g mushrooms, chopped
    • 1 garlic clove
    • 2 tbsp. chopped parsley
    • 1 tbsp. double cream
    • 1 tbsp. bread crumbs 
    • Salt and pepper

General Information


Temperature Air

200 °C

Temperature Heat

200 °C

Gas Mark

200°C / gas mark 5


15-20 Min.


Serves 2-3