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F&W Pairing - Beef Wellington

Updated: Apr 6, 2018

Beef Wellington - a classic recipe that I would probably make it only in the festive occasion, such as this time of the year (Christmas/ New Year). It is definitely not an easy peasy dish, it does require some preparations but all worth it. Let's celebrate and surprise your guests with this stunning dish!

This real treat deserves an equally indulgent wine to set off. Consider the cut of beef, which is the filet mignon for this dish and the mushroom "duxelles", a medium to full bodied dry red is to look for.

A good Pinot Noir is my preference, which pairs extremely well with the delicate and lean filet mignon, as well as the duxelles that matches an earthier wine. An Burgundy style, with elegant structured Pinot Noir would be my choice.

Another option would be a bottle of aged Cabernet-Merlot that has a soften tannin and hints of earthy flavour.


1 centre cut fillet of beef (ard. 1kg)

4 portobello mushrooms/ 250g chestnut mushroom

6 sliced prosciutto

2 shallots

2 garlic cloves

1 spring fresh thyme

500g pack all-butter puff pastry (thawed if frozen)

1 egg

English Mustard

Salt & pepper

Olive oil

Flour, for dusting



Finely chop the mushrooms, shallots and garlic using a food processor. Transfer the finely chopped mushrooms to a large frying pan on a medium-high heat without adding oil, season with salt & pepper. Stir often until the mushrooms are softened, strip in the thyme leaves and cook until the water are evaporated, about 10 minutes, remove from pan to cool.

Beef Wellington

1. Preheat a large frying pan on a high heat, season the fillet of beef generously with salt & pepper. Add oil into the smoking hot pan, sear all sides of the beef, around 4 minutes in total. Remove to a plate and lightly brush the English mustard all over the beef while still hot and leave it to cool.

2. Overlap 2 pieces of cling film over a large chopping board or your kitchen top. Lay 6 slices prosciutto on the cling film, slightly overlapping in a double row. Spread the duxelles thinly and evenly over the prosciutto, leaving half a inch gap at the ends. Sit the beef on top, use the cling film's edges to wrap the prosciutto around the beef and roll it into a sausage shape. Roll it nice and tight, then twisting the ends of cling film tightly, the tighter it is the more perfectly shaped. Chill it in the fridge for 30 minutes to 1 hour to firm up.

3. Roll out the puff pastry to about 0.5cm thick and 30x40cm rectangle on a flour-dusted surface.

4. Again, overlap 2 pieces of cling film and lay the puff pastry sheet on top. Unravel the beef from the cling film and sit it on the puff pastry sheet leaving an inch at the ends, egg wash the pastry's edges. Carefully roll the puff pastry over the beef and press to seal, trim off any excess puff pastry. Twist the ends together to a completely sealed pastry case. Finally wrap it with cling film, roll it into sausage shape and twist the ends nice and tight. Chill in the fridge for at least 30 minutes and up to 24 hours (This can be done the night before)

5. Preheat oven to 210°C. Take off the cling film and brush the pastry case all over with egg yolk, pin a few small holes at the 2 ends of the pastry for steam to escape. Bake for 15 minutes at 210°C and lower the temperature to 180°C for another 15 minutes or until the crust is golden and internal temperature of the meat reaches 52-55°C (125-130°F) for medium rare and 57-60°C (135-140°F) for medium.

6. Allow the Beef Wellington to rest for 10-15 minutes before carving and serve in thick slices.

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