Beef Wellington

Beef Wellington

Barry Kerrigan |

When you cook a perfect Beef Wellington get ready to hear the gasps from your guests as they marvel at your creation. The best part is it so simple to do; it just requires a little bit of planning. The key? Use a meat thermometer to take all the guess work out of getting the 'perfect cook'. Serve with a simple red wine sauce , roast potatoes and your favourite veg.

Image result for beef wellington


  • 1kg beef fillet (Get yours here)
  • 3 tbsp rapeseed oil
  • 450g button mushroom
  • 60g butter
  • 250g peeled & chopped shallots
  • 1 sprig of thyme and rosemary
  • 500g puff pastry
  • 2 beaten egg yolks
  • Salt & Pepper for seasoning


Start by allowing the meat to come to room temperature for at least 1 hour. Use this time to make the duxelle mix.

To Make Duxelle Mixture 

  1. Add the mushrooms and shallots in a food processor and pulse until finely chopped.
  2. Melt the butter in a pan over a medium heat.
  3. Add the mushroom/shallot mix and season with salt and pepper to taste.
  4. When the mushrooms start to release their moisture turn the heat to low and cook until the liquid has evaporated and the mix is dry.


  1. Heat a pan to a medium heat.
  2. Rub the beef with some rapeseed oil.
  3. Seal the beef on the pan on all sides until brown.
  4. Remove from pan and let cool.
  5. Save any juices for the sauce.
  6. Spread the beef with the duxelle mix. Roll out a third of the pastry thinly and place on a non-stick baking sheet. Put the beef in the centre and brush the pastry edges with the egg yolk.
  7. Roll out the remaining pastry thinly and place it on top.
  8. Seal the edges with a fork and glaze all over with egg yolk.
  9. Lightly mark diagonal lines into the Wellington with a knife.
  10. Chill for 1 hour before cooking until your liking at 190C/ Gas Mark 5.
  11. Using the meat thermometer probe the centre of the beef until it reaches 50-55c.
  12. Let the beef rest covered in tinfoil for 15-20 mins before slicing into portions.

Red Wine Sauce 

  • 300ml Red Wine
  • 1 Beef Stock Cude
  • 30g Butter
  • 30g Balsamic Vinegar
  • fresh thyme
  • 1 tsp brown sugar
  1. Heat a small pan and pour in the red wine and vinegar.
  2. Bring to the boil and reduce by a third.
  3. Add the stock cube, brown sugar, thyme and cold butter.
  4. Reduce again until you reach sauce consistency.