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Beef Wellington, a Christmas story

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Beef Wellington, a Christmas story

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1 kg Beef Steaks
3 tbsp Sunflower Oil
Kosher Salt to taste
Black Pepper to taste
250 g Champignon
250 g Chestnut Mushrooms
1 big Onion
2 cloves Garlic
3 tbsp Paneer
300 g Jamón serrano about 14 thin slices
10 squares Puff Pastry or 1 sheet 40 x 15 cm
1 big Egg

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  • 2 h
  • Serves 4
  • Medium


Around Christmas all the cooking magazines display this beauty on their covers and give dozens of advices and complicated directions about how to make the perfect Beef Wellington. Well, let me tell you that this is way more simple to cook than you might think. I only make it at very special occasions, but everytime I follow the same steps and it turns out just perfect. The only tip that I give you is use you senses: taste, feel, smell and adjust to your own feelings. You need a little bit of creativity, quality ingredients and a good mood for cooking to be the next Beef Wellington Master. 

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The Meat

First we start with the meat. In a large pan warm the oil. Coat the beef, that you previously dried very well, with salt and pepper and brown on each side, around 3-4 minutes/side. Hold it up to sear both ends as well. Set the beef aside on a tray and turn the heat off the pan but don’t clean it.



In a blender or food processor add the mushrooms, the onion and the garlic, spice with salt and pepper, and pulse until you obtain a paste. You want it a bit grainy, so don't over blend.


Put the pan that you used for the meat back on the fire, add a little butter and cook the mushroom paste until it become a bit brown and no more juice comes out of it, around 12 min. Remove from the pan and let it cool off.



Lay 2-3 pieces of plastic foil on a flat surface. On top place the serrano stripes vertically and horizontally to make a nice cover for the meat. On top of the serrano put the cooled mushroom paste, in a thin layer, and spread enough to cover a little bit more than half of the ham slices, leaving the edges free. Put the meat on the mushroom paste and gently roll from one side to the other. Wrap tight with the plastic foil and let it set in the refrigerator for at least 30 min.


The Puff Pastry

Spread the sheet on a lightly floured surface. If you have 10 sqaures like I did try to make a puzzle out of them, and use a little bit of water on your finger to stick the pieces together. Trust me, no one will notice that you sticked everything together.


Unwrap the meat from the foil and place it on one side on the pastry. Roll until you can cover it but be careful not to overlap too much. Cut the ends, leaving only enough to secure, and tuck them in. Place the wellington with the seam down. Reroll the left pastry and use you favourite forms to decorate it. I had flowers and leaves this time. Put it in the refrigerator for another 30 minutes and preheat the oven at 220 C. Just before you put it in the oven brush it with egg yolk to give it that perfect glaze.


Spray an oven tray and place the beef wellington on the rack in the middle of you oven. If you want it rare, like mine, bake for 30 min, medium rare for 35 min, medium for 40 min, and 45 for well done. If you want it medium or well done and you notice that the pastry becomes a bit too brown, take it out of the oven, cover with aluminum foil and place back in the oven and cook for the remaining time.


Take out of the oven and let it rest for 10 min and don't be scared if juices are coming out of it, it's normal and it gives a very nice tenderness to the dish. As side dish I chose chestnut puree, carrot puree and puffed potatoes.


I am Adriana and I love food, as you can probably see from what I cook. I like to bake and I like to experiment with new tastes, and my 2016 resolution is to try to cook healthy and special meals every day.

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