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Your family can have a fancy meal that was simple to make and your whole family will be asking for seconds. If you have never had beef wellington this will be your new favorite food and your favorite thing to cook guaranteed. A filet of beef gets wrapped in puff pastry with the hope that both the beef and pastry will bake up to a gorgeous, golden-brown on the outside and tender, pink perfection on the inside.

Many people struggle with preparing the beef so that it’s a rosy medium temperature when the puff pastry is fully baked. Give the roast too much time in the pan (when you’re browning it to create a crust) and you’ll have overcooked beef in the oven. It’s a tricky balance, to be sure. It’s all about the crepe. That layer will absorb the moisture and protect your puff pastry from becoming mush from the beef’s juices. This mouth-watering beef Wellington is so convenient to make, so you don’t even have to work too hard on it.

Beef Wellington Recipe


  • 1.5 lb Beef Tenderloin
  • 10 oz Puff Pastry
  • 9 oz Mushrooms
  • 6 Slices Parma/Proscuitto
  • 2.6 oz Black Olives
  • 1 Egg
  • Olive Oil
  • Fresh/Dried Thyme (2 fresh sprigs or 1 teaspoon dried)
  • sea salt and freshly ground black pepper to taste


Wash and finely slice mushrooms as well as olives. Season the beef with salt and pepper. Heat up the oil in a frying pan (make sure the pan & oil are hot) before placing the beef in. Sear the meat from every side keeping the heat on high (this will take only 2-3 mins). Once the meat is seared, transfer it onto a plate. Now throw in the mushrooms and olives. Add fresh thyme (without stems), season with salt & pepper and saute (add more olive oil if necessary) until all the water has evaporated from mushrooms (about 10 mins). Turn off the heat and let the mushroom mix cool down.

Beef Wellington

Place cling film on your table/work top and cover with 6 proscuitto/parma slices. Make sure the slices are overlapping each other. Now spread the mushrooms over creating an even layer. Place meat in the center and carefully fold the parma ham with mushrooms over the meat/wrap the meat using cling film. Make sure it’s rolled tight. Now take the ends and twist them until the meat is sealed really tight and has a barrel shape look. Place it in the fridge for 30 minutes.

Beef Wellington

Take the meat out from the fridge. Remove the cling film. Place new sheet of cling film on your work top. Put puff pastry over the cling film and place the meat in the center. Roll the puff pastry over the meat. Trim off the excess pastry and seal it with egg wash. Seal both ends by pinching the pastry together with your fingers. Now put the cling film over the pastry and again roll until it is tight. Place in the fridge for at least 10 minutes (you can prepare it the night before). Brush with egg wash and if you want to impress your diners then mark the pastry with some lines (of your choice) using back of your knife. Bake in a preheated oven at 400 F for 40 minutes. Take out and let it rest for 10 minutes before serving. Leave to rest for 10 minutes before cutting and serving.

Beef Wellington
Enjoy it.

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