Wellington

Ingredients

• 1 kgbeef fillet
• 3shallots
• 50 gmustard
• 200 gbutton mushrooms
• 3 slicesSerrano ham
• 100 gfoie
• 1 sheetpuff pastry
• 1egg
• to tastesalt
• to tastepepper

Instructions

1. 1

   Cook the vegetables

   Finely chop the shallots. Heat a little oil in a saucepan, add the shallots with a pinch of salt and pepper to taste, and cook for a couple of minutes. Add the chopped mushrooms, stir and cook gently for a few minutes. Leave the mixture to cool until lukewarm.

2. 2

   Make the filling

   Put the mushrooms and shallots in a food processor. Add the chopped foie and blend until the mixture is smooth and evenly combined.

3. 3

   Sear the beef

   Heat a splash of oil in a frying pan. When hot, add the beef fillet and a pinch of salt, then brown it on every side to seal the surface. Remove from the pan and set aside.

4. 4

   Wrap the beef

   Lay the puff pastry on a flat surface. Spread the mushroom and foie mixture over half of it, leaving space around the edges. Arrange the ham and beef on top, then spread mustard over the surface of the beef. Fold the pastry around the filling to make a roll, trim away excess pastry and seal the ends.

5. 5

   Add the decoration

   Beat the egg and brush it over the pastry. Cut the pastry trimmings into strips and lay them diagonally across the roll as decoration, then brush with egg again.

6. 6

   Bake until golden

   Bake the Wellington in a preheated oven at 180°C for about 35–40 minutes, until golden.

7. 7

   Serve the Wellington

   Serve the beef Wellington, decorated with a sprig of rosemary. For extra flavour, the recipe suggests serving it with chestnut purée.

What is Wellington?

Wellington is an English-style centrepiece in which beef is enclosed in pastry with savoury layers. It is often chosen for Christmas and other special meals because the whole roll looks impressive when brought to the table.

This version layers the beef with Serrano ham and a blended mushroom, shallot and foie filling. The pastry forms the crisp outer shell around those rich, savoury flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 945 calories, 68g protein, 38g carbs, 58g fat.

The beef supplies most of the protein, while the puff pastry contributes much of the carbohydrate and fat. Foie and pastry also add fat, so serve a slice with vegetables or salad for a more balanced plate.

The filling and its layers

Mushrooms and shallots: cooking them first softens the shallots and lets the mushrooms become tender before they are blended with the foie. Let the mixture cool until lukewarm before assembling.

Ham and mustard: the ham sits between the filling and beef, while mustard is spread directly over the seared fillet. Keep the layers within the pastry edges so they are easier to enclose.

Searing the fillet

Sear the beef in a hot pan, turning it so each side gets a browned surface, then take it out of the pan. This step happens before the pastry wrapping, so the beef can be handled and assembled with the other layers.

The recipe gives a baking time of about 35–40 minutes at 180°C, but it does not specify a target internal temperature. Keep an eye on the pastry and remove the Wellington when it is golden.

Wrapping without leaks

Pastry edges: leave a margin around the filling when spreading it, and trim away only the excess once the roll is formed. Seal the ends so the filling is enclosed.

Egg wash: brush the pastry before adding the decorative strips, then brush it again. The strips are optional decoration from the pastry trimmings, placed diagonally over the roll.

Timing and serving

The recipe calls for a preheated oven and about 35–40 minutes of baking. Since the total time is not specified, allow additional time for preparing the filling, searing the beef and wrapping the pastry.

For a festive plate, serve slices with the suggested chestnut purée. You could also pair them with vegetables or a simple salad to balance the rich pastry and filling.

Getting neat slices

Let the Wellington rest briefly after baking before slicing, so the pastry and filling are easier to cut cleanly. Use a sharp knife and make steady cuts through the crust.

If the pastry browns before the stated baking time is up, check it rather than relying on the clock alone. The method’s main visual cue is a golden surface.

Recipe notes & tips

• Chop the shallots and mushrooms before starting so they are ready for the pan.
• Let the cooked mushroom mixture cool before blending it with the foie.
• Brown the fillet on all sides before wrapping it in pastry.
• Leave a clear border around the filling to help seal the pastry.
• Brush the pastry twice with beaten egg, including after placing the decorative strips.
• Use the golden pastry surface as the visual cue given for the end of baking.

Variations

• Chestnut purée: serve it alongside the Wellington as suggested in the recipe.
• Pastry decoration: arrange the trimmings in a different pattern across the roll.
• Mustard: adjust the amount spread over the beef to suit your preference.
• Mushroom texture: chop the mushrooms finely before cooking for a more even filling.
• Serrano ham: arrange the slices in a single layer so they cover the beef evenly.

Common mistakes to avoid

• Filling the pastry to the edges: leave a border so the roll can be closed and sealed.
• Wrapping while the filling is hot: let it cool until lukewarm before assembling.
• Skipping the sear: brown the beef on every side before placing it on the pastry.
• Leaving the pastry ends open: fold and seal the sides after trimming excess pastry.
• Forgetting the second egg wash: brush again after arranging the pastry strips.
• Relying only on the timer: check for the golden pastry cue at around 35–40 minutes.

How to store

Refrigerate leftovers in an airtight container and eat within 3 days. Reheat in an oven until warmed through; the pastry is likely to soften in a microwave.

Frequently asked questions