Beef Wellington

Beef Wellington is a classic dish that is sure to impress your guests. Tender beef, wrapped in a flaky pastry, with a delicious mushroom sauce. What’s not to love?


  • 500g beef fillet
  • 200g mushrooms, chopped
  • 1 shallot, chopped
  • 1 clove garlic, chopped
  • 1 tbsp. flour
  • 100ml beef stock
  • 2 tsp. Worcestershire sauce
  • 1 sheet puff pastry
  • 1 egg, beaten


1. Preheat oven to 200C/400F.

2. In a pan, fry the mushrooms, shallot and garlic until softened.

3. Add the flour and cook for 1 minute.

4. Add the beef stock and Worcestershire sauce and bring to a boil.

5. Remove from heat and let cool.

6. Cut the beef into 4 equal portions.

7. Place a piece of beef onto a sheet of puff pastry and top with the mushroom mixture. Brush the edges of the pastry with beaten egg.

8. Fold the pastry over the beef and crimp the edges to seal.

9. Place onto a baking tray and brush with more beaten egg. Bake for 20-25 minutes.

Potential changes & improvements

If you’re not a fan of mushrooms, you could leave them out of the sauce. You could also add some other vegetables, such as carrots or green beans.

What other food it works well with

Beef Wellington goes great with roasted potatoes and vegetables.

Common Mistakes

The most common mistake people make when making Beef Wellington is not sealing the edges of the pastry properly. This can cause the filling to leak out during cooking.

Nutritional Information

This recipe is high in protein and fat.


This recipe contains gluten (from the pastry) and egg.

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