Now when you think about doing wellingtons, you will automatically assume they are hard to get right and to be honest they are easier than you think.
I have tried many different beef wellington recipes, and this one has been the best. It does require a little more preparation; it is worth it. Even though this recipe is focusing on making an individual beef wellington, you could follow it for a bigger one if cooking for a party.Print
It is a misconception that Beef Wellingtons are really hard to do. They can be complicated as they do require a lot of time and preperation, it is worth it though. A tasty wellington with smooth mash, roasted vegetables and red wine jus is an incredible dish.
If you are planning a dinner party or a romantic meal, this recipe is perfect. I have tried a number of wellingtons in the past but this one is by far the easiest I have attempted. As mentioned it does take some time to prepare as it needs to set in the fridge a few times, although its well worth the time and effort.
- 200g Beef Fillet
- 100g Puff Pastry
- 150g Mushrooms
- 6 Slices Parma Ham
- 1 Egg
- 2 tbsp Mustard
- Salt, Pepper and Tyme
- Wrap the beef fillet in cling film to form a barrel shape and put in the fridge for atleast 1 hour
- Season the beef with salt, pepper and thyme
- Heat some oil in a saucepan and seal the beef, allow to cool once fully sealed
- Roughly chop mushrooms and then place in a blender until it is a puree texture
- Heat in a saucepan to remove all moisture
- Lay the 6 slices of parma ham, overlapping slightly
- Spread the mushroom over the ham
- Cover the beef with mustard
- Place the beef in the centre and then wrap the ham to fully cover the beef. Cover with cling film to form a barrel shape and place in the fridge for 30 minutes
- Roll out the pastry into a square shape so that it is big enough to completely cover the beef
- Lightly hand whisk the egg to create an egg wash and cover the pastry
- Place the beef in the centre of the pastry and roll it tight until the beef is fully covered
- Add some egg was to the edges and fold these over
- Wrap again in cling film and place in the fridge for 15 minutes
- Pre-heat overn at 200 degrees
- Remove wellington from the fridge and cover in egg wash
- With a fork lighly create a pattern in the egg wash
- Place in the oven and cook for 40 minutes
- Allow to rest for 15 minutes
- Remove the edges and then serve
- Serving Size: 1
- Calories: 1218
- Sugar: 5.3g
- Sodium: 2613mg
- Fat: 75g
- Saturated Fat: 24.3g
- Carbohydrates: 62.5g
- Fiber: 7.3g
- Protein: 76.2g
- Cholesterol: 344mg
Keywords: Beef Wellington
How To Make Individual Beef Wellingtons
Beef Wellington is one of those dishes that many people seem to be afraid to attempt; the impression is that it is much harder to do than it is. It does take time and preparation, but once you have that sorted, you will have a very good result.
I have tried many different beef wellington recipes in the past, and I must admit, this one gives me the best results. I do think this is due to the amount of time that it goes back in the fridge to set, but at the same time, you do need a good bit of fillet.
Trust me, give this recipe a go and I am sure you will love it!
I prefer to make individual beef wellingtons. I have done bigger ones but to be honest, the meat tends to be more expensive and its harder to get them to cook evenly. (I often cook for people that like their steaks done differently)
Now the thing about doing an individual beef wellington is the shape. You are going to be using a fillet steak, and this is not usually the right shape, as you don’t want it so flat. Roll out some cling film and place the fillet in the middle. Roll the cling film, so you fold the fillet onto itself, into a barrel shape.
This should be placed in the fridge for at least an hour to set in that shape, although id recommends doing the night before if possible. If you were to seal it without putting in the fridge, it would not hold the shape.
Once you take it out of the fridge, it’s time to season it. Seasoning is essential as it helps to bring out the flavors. For this, you want to use some salt, pepper and finely chopped thyme. You could sprinkle it on the beef, but I find that this doesn’t evenly get it on and doesn’t’ get the flavors deep into the meat.
Cover a chopping board with the seasoning and place the beef at the edge nearest to you. Roll the beef across the chopping board, and you should end up with nicely seasoned beef.
It’s then important to seal the meat; this is done to prevent juices from coming out of the meat and making the pastry soggy. Add some oil to a pan and cook the meat for a couple of minutes on each side, until it is completely sealed. The meat should then be left to fully cool.
While the beef is cooling you want to make the mushroom, this will be going over the meat. Like sealing the meat, it’s important to cook out all of the moisture from the mushrooms. If you don’t then it will result in a soggy individual beef wellington. When picking the mushrooms, I like to go for a mixture of closed cup and then some chestnut to help give it that extra flavor.
Roughly chop the mushrooms, don’t worry about cutting them fine as they will be going into the blender (although the smaller they are cut, the easier they will blend) Continue to blend until it forms a rough puree.
Place the puree mixture into a saucepan and cook on medium heat, you will need to continue stirring to make sure it doesn’t stick or burn. This process will cook out all of the water and will become sticky when all water has been cooked out.
It is a strange texture, as mentioned above I do feel it looks a bit like Weetabix when you have left it, and it’s dried…
Layout some cling film and you want to lay out 4-6 slices of Parma ham to create a square. Make sure you do overlap them slightly as this will help keep the moisture in. Spoon out the mushroom mixture over the top of the ham and spread with a spatula or knife.
The beef should have cooled now, and I like to cover the meat in mustard as this helps to stick the mushroom to it but also helps to add that little extra flavor. Place the meat in the middle and with the end of the cling film, roll the ham over one side of the beef.
As you continue to roll pull back the cling film slightly, so it doesn’t get rolled up with the parma ham. Once you have completely rolled the Parma ham over the beef, tighten the cling film so that it forms a barrel shape. Twist the edges in different directions to help shape the sides; it should end up looking like a giant rolled up sweet!
Many beef wellington recipes will get you to put this in the pastry right away; I like to pop it back in the fridge for another 30 minutes. This will help to set the shape even more.
With the pastry, you could make it, but I think this is a waste of time, there is nothing wrong with store-bought pastry when it comes to these individual beef wellingtons. You want to go for puff pastry and roll out enough so that it will cover the Wellington. Once rolled get a couple of eggs and beat them to create some egg wash and completely cover the pastry.
The beef then wants to go into the middle of the pastry and like with the Parma ham, roll it over so that it is completely wrapped in the pastry. With the edges, I like to then place a bit more egg wash and fold over the excess and press down with a fork or fold in like a present. Wrap again in cling film and place in the fridge for 15 minutes.
While that is chilling, you want to preheat your oven to 200 degrees.
After the 15 minutes have passed, take the individual beef wellington out of the oven and cover it again with egg wash. You can use a fork to scrap a pattern in the egg wash, make sure not to scratch the pastry. Pop it in the oven for 40-45 minutes and then allow 15 minutes to rest.
I love watching the Wellington cook in the oven; I’m like a little kid watching the pastry rise and then turn to an amazing golden brown color.
NOTE: Don’t forget to allow it to rest as this will help the meat become tender.
When you are happy to serve, slice off the ends and then slowly cut down the middle and you will have two amazing pieces of beef wellington. Enjoy this with some tasty mash, vegetables and some red wine jus….yummy!!
Hi, my name is Martyn and I consider myself an Amateur Chef. I love everything about food and this was the main reason I started this blog, to showcase that passion. I started this blog in 2014 with an aim to showcase tasty recipes, restuarant reviews and useful cooking tips and tricks.
Even though I do consider myself an Amateur, I have continued to develop my skills in the kitchen. I am self taught but I do also take part in a number of cooking courses to help learn something new.
Live To Eat, Don’t Eat To Live