Updated 30 September 2026
Beef Wellington is the ultimate celebration dish: a whole piece of beef fillet, coated in mushroom duxelles, wrapped in Parma ham and golden puff pastry, and sliced at the table to reveal a rosy pink centre. It looks complicated, but it's really a series of simple steps, most of which you can do the day before. This beef Wellington recipe is written for UK kitchens, using a whole beef fillet. We don't sell a ready-made Wellington, but our whole fillet is the cut you need to make your own.
Serves: 6 | Prep: 1 hour, plus chilling | Cook: 35–45 minutes, plus resting
The beef
Our Whole Beef Fillet 1.2-1.8kg (Frozen) (£59.99) is a whole fillet of 1.2–1.8kg. It's a previously frozen product, so thaw it fully in the fridge if needed. For a Wellington, you want the thick, even centre section, about 800g–1kg, which serves 6. Cut the thinner tail end off and use it for stir-fries or steak sandwiches, and cut the thick head end into fillet steaks. See how to cut and roast chateaubriand for how to divide a whole fillet.
Ingredients
- 800g–1kg centre-cut beef fillet, trimmed
- 2 tbsp oil
- 2 tbsp English mustard
- 500g chestnut mushrooms
- 2 shallots, finely chopped
- 2 garlic cloves, crushed
- A few sprigs of thyme, leaves only
- 25g butter
- A splash of white wine or Madeira (optional)
- 8–10 slices Parma ham
- 500g block of puff pastry (or ready-rolled all-butter puff)
- Plain flour, for dusting
- 2 egg yolks, beaten with 1 tsp water
- Sea salt and black pepper
Method
1. Trim the fillet. Remove any fat and the silvery sinew (silver skin) with a thin, sharp knife, sliding the blade just under the sinew and angling it upwards. Tie the fillet with string at 3cm intervals to give it an even shape.
2. Sear the beef. Season it well. Heat the oil in a large frying pan until very hot, and sear the fillet for 1–2 minutes on each side, including the ends, until well browned. Don't cook it through. Remove the string and brush the beef all over with mustard while it's still warm. Leave it to cool.
3. Make the duxelles. Blitz the mushrooms in a food processor until finely chopped. Melt the butter in the frying pan and cook the shallots, garlic and thyme for 3 minutes. Add the mushrooms and cook over a medium-high heat, stirring, for 10–15 minutes, until all the moisture has evaporated and the mixture is a dry paste. Add the wine, if using, and cook it off. Season and cool completely. This step matters: wet duxelles means soggy pastry.
4. Wrap in ham. Lay a large sheet of cling film on the worktop. Overlap the Parma ham slices on it to make a rectangle big enough to wrap the fillet. Spread the duxelles evenly over the ham. Put the beef at one end and roll it up tightly in the ham and mushrooms using the cling film, twisting the ends to make a firm log. Chill for 30 minutes.
5. Wrap in pastry. Roll the pastry out on a floured surface to a rectangle about 3mm thick and large enough to wrap the beef. Unwrap the beef and put it in the centre. Brush the pastry edges with egg, then fold the pastry over the beef, trimming any excess so there's only a small overlap. Seal the edges, and turn it so the seam is underneath. Chill for at least 30 minutes, or up to 24 hours.
6. Bake. Heat the oven to 200°C (180°C fan, gas 6) with a baking tray inside. Brush the Wellington with egg yolk, score the top lightly with the back of a knife, and sprinkle it with sea salt. Slide it onto the hot tray (on baking paper) and bake for 35–45 minutes, until the pastry is deep golden.
7. Check and rest. Use a probe thermometer in the centre. Rest it for 10 minutes before slicing with a serrated knife.
Beef Wellington temperatures
| Doneness | Take out at | After resting |
|---|---|---|
| Rare | About 45–48°C | About 50°C |
| Medium-rare | About 50–52°C | About 55°C |
| Medium | About 55–57°C | About 60°C |
Beef Wellington is at its best medium-rare. Baking times depend on the thickness of the fillet and how cold it is when it goes in, so a thermometer is the only reliable guide. Whole cuts of beef can be served pink.
Make ahead for Christmas
- The day before: trim and sear the beef, make the duxelles, wrap it in ham and pastry, and chill it overnight.
- On the day: brush it with egg and bake it from the fridge, adding about 5 minutes to the cooking time.
Tips for a perfect Wellington
- Dry duxelles. Cook the mushrooms until there's no moisture left.
- Chill between steps. Cold beef and pastry keep their shape and stop the pastry going soggy.
- Preheat the baking tray. It helps to crisp the base.
- Use a thermometer.
- Rest it before slicing, so the juices settle.
What to serve with beef Wellington
Roast potatoes or a creamy gratin, buttered greens, glazed carrots and a red wine gravy or peppercorn sauce. Dine- Peppercorn Sauce (£3.20) is a quick option; see also our pub-style peppercorn sauce. For roast potatoes, use Pure Goose Fat 180g (£3.70).
For the Christmas table, see our best beef joint for Christmas dinner and Christmas meat guide. Browse beef joints and all beef.
Beef Wellington FAQs
What cut of beef is used for beef Wellington?
Beef fillet, usually the thick, even centre section, sometimes called the chateaubriand.
How long do you cook a beef Wellington?
About 35–45 minutes at 200°C (180°C fan), until the pastry is golden and the centre reaches about 50–52°C for medium-rare. Then rest for 10 minutes.
Can you make beef Wellington the day before?
Yes. Assemble it completely, chill it overnight, then brush it with egg and bake it from the fridge, allowing a few extra minutes.
How do you stop beef Wellington going soggy?
Cook the duxelles until they're completely dry, chill the beef before wrapping, and bake it on a preheated tray.
Do you sell a ready-made beef Wellington?
No. We sell the whole beef fillet, so you can make your own Wellington at home.