Quick answer: Beef Wellington is made with the centre cut of beef fillet (tenderloin), about 200g per person, seared, wrapped in mushroom duxelles and pastry, and baked until the beef reaches about 52°C for medium-rare. We don't have whole fillet in stock right now; our fillet steaks suit individual Wellingtons.
Closest cuts we stock
We don't sell a whole centre-cut fillet for beef Wellington at the moment. These are the closest cuts we do stock:
How much fillet do I need?
Allow about 200g of trimmed fillet per person: roughly 800g for 4 and 1.2kg for 6.
Individual Wellingtons with fillet steaks
Sear 6oz fillet steaks hard, chill, wrap each in duxelles and puff pastry, then bake at 200°C for about 20–25 minutes until golden and about 52°C in the centre. Rest 10 minutes. More on the cut in how to cook fillet steak.
Looking for something else? Browse everything we stock or read our meat cuts chart.
How we pack your order
Your order is packed at our butchery at St Stephen, near St Austell, in a double-walled box with a sealed thermal liner and gel ice packs, then delivered by DPD next-day on the day you choose. Free delivery over £85.
Extra strong boxWhite double-walled corrugated cardboard
Thermal linerAir-infused, padded and sealed
Gel ice packsRecyclable film, non-toxic food-grade gel
DPD deliveryOn the day you choose
Frequently asked questions
Can I buy beef for Wellington from you?
We don't have whole beef fillet in stock right now. Our Fillet Steak 2x 6oz works for individual Wellingtons.
What cut of beef is used for beef Wellington?
The centre cut of the fillet (tenderloin), because it is even in thickness and very tender.
What temperature should beef Wellington be?
Take it out at about 50–52°C in the centre for medium-rare; it rises a few degrees as it rests.
