wellington

Gordon Ramsay's version of the classic steak dish – a showstopping centrepiece on a special occasion

Beef wellington

beef

olive oil

250 grams/9 ounces chestnut mushroom,include some wild ones if you like

butter

thyme

100 milliliters/3.5 fl oz dry white wine

prosciutto

egg yolksbeaten with 1 tsp water

Sit the 1kg beef fillet on a <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tray</a>, <a href="https://www.bbcgoodfood.com/content/test-best-pastry-brushes">brush</a> with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is <a href="https://www.bbcgoodfood.com/content/top-five-meat-thermometers">cooked to your liking</a>, remove from the oven to cool, then chill in the fridge for about 20 mins.

While the beef is cooling, <a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">chop</a> 250g chestnut (and wild, if you like) mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> to do this, but make sure you pulse-chop the mushrooms so they don’t become a slurry.

Heat 2 tbsp of the olive oil and 50g butter in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">large pan</a> and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture.

Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred.

Remove the mushroom duxelle from the pan to cool and discard the thyme.

Overlap two pieces of cling film over a large <a href="https://www.bbcgoodfood.com/content/test-five-best-chopping-boards">chopping board</a>. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row.

Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over.

Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go.

Chill the fillet while you roll out the pastry.

Dust your work surface with a little flour. <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-marble-rolling-pins">Roll out</a> a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">non-stick baking sheet</a>.

Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm.

Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry.

Beat the 2 egg yolks with 1 tsp water and <a href="https://www.bbcgoodfood.com/content/test-best-pastry-brushes">brush</a> the pastry’s edges, and the top and sides of the wrapped fillet.

Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides.

Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle.

Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry.

Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C/fan 180C/gas 6.

Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.

Best Ever Beef Wellington Recipe is a decadent tender and juicy beef tenderloin with a layer of mustard, mushroom sauce and prosciutto wrapped in a soft, buttery pastry that is cooked until golden brown. A holiday favorite! 

Best Ever Beef Wellington Recipe

beef tenderloin

salt and pepper

mushrooms (we used Bella)

onion (chopped)

garlic

Tablespoons yellow mustard

puff pastry (thawed if using frozen)

eggs (beaten)

Generously salt and pepper your tenderloin.  In a large skillet over medium high heat add the olive oil.  Sear the tenderloin on each side foe about 2-3 minutes until it gets a golden brown crust.  Remove from the heat and set aside.

Sear the Tenderloin

In a food processor, add the mushrooms, garlic, and onion.  Pulse in the food processor until it becomes a puree.  Heat your skillet to medium high and add the mixture.  Sauté the mushrooms until you have the moisture has left.  Remove from heat and let cool.

Prepare the Mushroom Duxelles

Roll out some plastic wrap and lay the prosciutto so they are even and overlap.  Spread the mushroom mixture on top leaving an inch boarder from the sides.  Rub the mustard on the tenderloin and then roll the tenderloin up in the prosciutto and mushroom mixture folding up the sides around the tenderloin as you roll.  Wrap the plastic wrap tightly around the beef and refrigerated for 30 minutes.

Preheat oven to 400 degrees.  Roll the puff pastry sheet out on a lightly floured surface.  Place the tenderloin in the center.  Brush the egg mixture around the tenderloin on the sheet and roll the tenderloin tightly in the pastry.  Brush the remaining egg mixture on the outside of the pastry and cut slits in the top.

Wrap the Tenderloin

Bake until the pastry is golden and the beef registers to 120 degrees for medium rare.   About 45 minutes.  Remove the from the oven and let rest for 10 minutes before slicing.

Bake the Wellington

A kosher beef wellington using a vegan pate that is better than the real thing and easy to whip up in a food processor.

Kosher Beef Wellington

salt

½ teaspoon black pepper

shallots

cremini mushrooms, wiped clean, stemmed, and finely chopped

¼ teaspoon salt

⅛ teaspoon white pepper

dry white wine

pate

pound frozen pastry dough, defrosted

Do you enjoy beef wellington but loathe the cook time required? Simplify the dish without losing its taste with our Beef Wellington Spanakopita Bites.

Beef Wellington Spanakopita Bites

mushrooms

tbsp. chopped Shallot

garlic clove, chopped

Sea salt, divided

black pepper, divided

Fat-free feta, crumbled

phyllo pastry

Spray a 9 x 13 inch baking pan with cooking spray.

In a large skillet over medium-high heat, cook beef until brown and crumbly.

In a food processor, pulse mushrooms, shallots, and garlic until the mixture is minced.

Add minced mushrooms, 1 tsp. thyme, soy sauce, ½ tsp. salt and ⅛ tsp. pepper to skillet with the beef. Stir well. Then let the mushroom mixture cook without stirring for 3 minutes. Stir once and let cook until all the liquid is absorbed. Turn off the heat.

Stir spinach and feta into the beef mixture.

Place Phyllo pastry on a baking dish and cook for about 5 minutes until hot.

Fill Phyllo cups with ½ tbsp. of filling and serve.

“Many methods for beef Wellington involve wrapping the meat in a thin crepe or blanched cabbage leaves, to keep the moisture contained and prevent the puff pastry from going soggy. A sheet of filo pastry is a simple option. This recipe is an exception to the rule of
letting the meat come to room temperature before cooking, because you want the beef rare while the pastry is well cooked” - Anthony Puharich. This is an edited extract from Meat by Anthony Puharich and Libby Travers (Murdoch Books, $79.99). On sale now.

How To Make Beef Wellington

1kg beef eye fillet,

Dijon mustard mustard

store-bought pâté

mixed mushrooms,

butter, chopped

eschalots, finely chopped

tsp finely chopped thyme

garlic clove, finely chopped

(80 milliliters) brandy

tbs pure (thin) cream

butter puff pastry

egg yolk, beaten

Sea salt

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This delicious salmon coulibiac makes for an easy and healthy mid-week family meal. Leftovers: Use the puff pastry to make pies and pasties. Use the capers to add flavour to tuna meats.

Salmon coulibiac

eggs

vegetable oil

salmon

(24 x 24cm)

green shallots, ends trimmed, thinly sliced crossways

tbsp capers

tbsp finely chopped fresh dill

Salt & black pepper

Our melty mushroom and stilton wellingtons are simple to make using shop-bought puff pastry. This smart vegetarian main is perfect for entertaining on winter nights

Mushroom wellingtons

spinach leaves

flour

tbsp picked thyme leaves

block all-butter puff pastry

stilton, sliced

egg, beaten

Heat the oven to 220C/200C fan/gas 7. Remove the stalks from the mushrooms. Heat half the oil in a large frying pan and sizzle the mushrooms for 3-4 mins on each side until golden and cooked through – add a drop more oil if needed. Lift the mushrooms out onto kitchen paper to drain.

Place the same pan back on the heat with the rest of the oil. Fry the garlic for a moment, add the spinach to the pan, then cook for 2-3 mins over a high heat until completely wilted. Season with salt and pepper, then tip the spinach into a large sieve to drain thoroughly.

On a lightly floured surface scattered with the thyme leaves, roll the pastry out to the thickness of a £1 coin. Using a saucer and a larger-size plate, cut out 4 circles about 5cm wider than the mushrooms (for the bottoms) and 4 circles about 10cm wider (for the tops), re-rolling the trimmings if you need to.

Place the four smaller circles on a baking tray and top each with a quarter of the spinach, making sure the pile of spinach isn’t wider than the mushrooms. Top the spinach with a slice of cheese, then a mushroom, smooth-side up, and top the mushroom with another slice of cheese. Brush the border to each circle with egg, then gently stretch the larger circle over the mushroom, trying not to trap any air, then press the edges together with a fork. Trim the edges with a knife if you want, then brush each generously with egg. Bake for 40 mins until golden, then leave to cool for a few mins before serving.

A twist on the classic beef wellington with a succulent fillet of pork and a rich mustard and cream sauce. Treat yourself to the ultimate posh sausage roll

Pork wellington

pork 800

shallot

wild mushrooms (such as chanterelles), finely chopped

sage

parsley

chives

spinach

chicken liver pâté

pack puff pastry

plain flour

pot double cream

Dijon mustard

Heat a pan with a little oil to a very high heat and season the pork fillets well all over. Put 1 fillet in the pan and fry for 2 mins to give it a little colour all over. Remove and repeat with the other fillet, then leave both to rest and cool.

Fry the shallot in the butter in the same pan for 2 mins, then add the mushrooms and cook until both are soft. Add the herbs and cook for 1 min. Season, tip 1/ 3 of the mixture into one bowl (reserved for the sauce) and the rest into another, and set aside to cool. Don’t wash the pan.

Meanwhile, heat a little oil in another large pan, add the spinach and cook briefly until wilted. Set aside until cool enough to squeeze out all the excess moisture, then chop. Tip the spinach into the first pan and use it to wipe up all the seasoning and juices.

Overlap two pieces of cling film over a large chopping board. Lay the slices of prosciutto on the cling film in two rows, slightly overlapping. Carefully spread the pâté mixture over the prosciutto, then sit the pork fillets on top. Pack the mushrooms in the gaps, then top with the spinach. Use the cling film to draw the prosciutto around the fillet mixture, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill while you roll out the pastry.

Dust the work surface with a little flour. Roll out a third of the pastry to an 18 x 30cm strip about 2mm thick and place on a non-stick baking sheet. Roll out the remainder of the pastry to about 28 x 36cm, also 2mm thick. Unroll the fillet from the cling film and sit it in the centre of the smaller strip of pastry. Brush the pastry’s edges with the yolk mixture, as well as the top and sides of the wrapped fillet. Using a rolling pin, lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a spoon handle. Glaze all over with more egg yolk and, if you like, mark the wellington using the back of a knife, taking care not to cut into the pastry. Chill for at least 30 mins or up to 24 hrs.

6 Heat oven to 200C/180C fan/gas 6. Brush the wellington with a little more egg yolk and cook for 35-40 mins until golden – the pork will be just pink in the middle. Allow to stand for 10 mins before serving in thick slices.

To make the sauce, bring the cream to the boil, add the mustard and reserved mushroom mixture, and remove from the heat. Season and stir well before serving.

Juicy, perfectly cooked pork tenderloin, wrapped in prosciutto, mushrooms and buttery puff pastry. This is truly the Perfect Pork Wellington, my dinner party secret weapon. Better yet, it is even easier to make than it looks!

The Perfect Pork Wellington

(1 lb.) pork tenderloin

Tbsp neutral oil

Tbsp butter

(½ lb) mushrooms, diced

red onion, finely diced

(4 Tbsp)white wine

(1/2 lb.) puff pastry

prosciutto ham

Tbsp mustard

sage, leaves

sea salt and black pepper

onion, very finely diced

chicken stock

milliliters (½ cup) white wine

(4 Tbsp) cream

SEAR THE MEAT: Heat the oven to 220°C...

SEAR THE MEAT: Heat the oven to 220°C / 425°F / Gas 7. Remove any silver skin from the tenderloin and trim off any thin end. Season the tenderloin well on all sides with salt and pepper, then heat the oil in a large frying pan until very hot. Sear the pork on all sides, then remove from the pan and set aside.

SAUTÉ THE VEGETABLES: Turn the heat to medium...

SAUTÉ THE VEGETABLES: Turn the heat to medium and melt the butter in the frying pan. Cook the mushrooms, onion and thyme until softened and golden brown, around 8 minutes. Season with salt and pepper, then deglaze the pan with the white wine, scraping up any browned on flavour from the pan with a wooden spatula. Cook until the liquid has evaporated, then remove from the heat and set aside to cool.

ROLL AND WRAP IN PASTRY: Roll out the...

ROLL AND WRAP IN PASTRY: Roll out the pastry to an approx 30cmx30cm square, then lay the slices of prosciutto on top, slightly overlapping. Brush with the mustard, sprinkle with the sage leaves, then spread the mushroom and onion mixture evenly over the prosciutto. Place the pork on top of the mushrooms, then roll up the pastry, tucking the ends underneath.

DECORATE AND GLAZE: Transfer to an oven tray...

DECORATE AND GLAZE: Transfer to an oven tray lined with baking paper, decorate with any pastry offcuts if you like, then brush well with the beaten egg.

COOK THE PORK WELLINGTON: Bake in the preheated...

COOK THE PORK WELLINGTON: Bake in the preheated oven for 30-35 minutes until golden brown (see note).

MAKE THE SAUCE: While the pork wellington is...

MAKE THE SAUCE: While the pork wellington is cooking, prepare the sauce. Heat the butter in the same frying pan that you used for the mushrooms until melted. Gently cook the onion for 5 minutes until softened, but not browned.

REDUCE THE SAUCE: Stir in the mustard and...

REDUCE THE SAUCE: Stir in the mustard and cook for 1 minute, then pour in the chicken stock and white wine. Bring to a simmer, stirring, then stir through the cream and thyme. Cook for 5 minutes until thickened slightly, then season to taste with salt and pepper. Remove from the heat, cover and keep warm.

SLICE AND SERVE: When the pork is cooked,...

SLICE AND SERVE: When the pork is cooked, remove from the oven and allow to rest for 5 minutes before cutting with a serrated knife and serving. Serve with green beans and the creamy mustard sauce.

Sage and cheddar scones

Flour

Baking powder

Sugar

Salt

Cayenne pepper

tsp Sage, finely chopped, plus some extra leaves (Main)

Cheddar cheese, grated, cheese (Main)

Full cream milk

Sift the dry ingredients in a bowl, then mix in the sage and the cheese.

Make a well in the centre, and add the milk. Gently mix with a wooden spoon, then turn out on to a bench lightly dusted with flour. Shape into a rectangle about 3cm high, and then cut into rectangles (makes about 8).

Place on a baking tray lined with baking paper, and add a sage leaf to the top of each scone.

Bake at 220C for 15-20 minutes until golden and crisp on top.

This classic vegan Wellington is packed with tender butternut squash, mushrooms, chestnuts, and raisins! It&#039;s super easy to make, delicious, and requires no beans, lentils, or tofu!

Vegan Vegetable Wellington

butternut

tbsp oil

tsp salt

chestnuts

raisins

walnuts

soy sauce

tsp each: dried rosemary, dried thyme

tsp black pepper

puff pastry (about 9 ounces)

Prepare the butternut squash: slice off the ends and discard. Next, cut the squash in half. Using a sharp vegetable peeler, peel off the skin and discard. Note: you can also use a sharp knife to cut off the skin.Use an ice cream scoop or spoon to scoop out the seeds and pulp. Discard.Finally, dice the butternut squash into 1-inch cubes.

Preheat oven to 425 °F(220°C) and line a baking sheet with parchment paper. Transfer the diced butternut squash to the baking sheet and drizzle with the oil. Sprinkle with salt, and use your hands to coat the diced butternut squash with the oil. Spread the cubes into an even layer.

Bake for 25-30 minutes or until the butternut squash is fork-tender. Remove from heat and set aside.

Roasted Butternut Squash

Heat the butter in a large non-stick skillet over medium heat. Once melted, add the minced garlic and shallots, and sauté for 2-3 minutes.

Next, add the diced mushrooms and sauté for another 5 minutes.

Add the roasted butternut squash, cooked chestnuts, dried raisins, walnuts, soy sauce, herbs, black pepper, and salt. Stir to mix everything and cook for another 5 minutes. Remove from heat and taste the filling. Adjust the seasonings to taste.

Using a large spatula, or potato masher, roughly mash about half of the filling. This step will help the filling hold together better and prevent it from crumbling.

Top 11 wellington recipes from across the web

The most viewed wellington recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Beef wellington

Best Ever Beef Wellington Recipe

Kosher Beef Wellington

Beef Wellington Spanakopita Bites

How To Make Beef Wellington

Salmon coulibiac

Mushroom wellingtons

Pork wellington

The Perfect Pork Wellington

Sage and cheddar scones

Vegan Vegetable Wellington

Top 11 wellington recipes from across the web

The most viewed wellington recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef wellington

Best Ever Beef Wellington Recipe

Kosher Beef Wellington

Beef Wellington Spanakopita Bites

How To Make Beef Wellington

Salmon coulibiac

Mushroom wellingtons

Pork wellington

The Perfect Pork Wellington

Sage and cheddar scones

Vegan Vegetable Wellington

The most viewed wellington recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine