Delia Smith’s Beef Wellington is made with fillet steak, puff pastry, dried porcini mushrooms, dark-gilled mushrooms, butter, and brandy. This traditional Beef Wellington recipe creates a delicious dinner that takes about 2 hours and 15 minutes to prepare and can serve up to 6 people.
Delia Smith Beef Wellington Ingredients
- 800g (28 oz) middle-cut or thick-end fillet steak, in one piece
- 300g (10.5 oz) ready-made all-butter puff pastry
- 15g (0.5 oz) dried porcini mushrooms
- 1 large onion
- 325g (11.5 oz) dark-gilled open-cap mushrooms
- 40g (1.5 oz) butter
- Whole nutmeg
- 1 teaspoon beef dripping or groundnut oil
- A little brandy
- A little flour, for rolling
- 1 egg, beaten
- Seasoning
For the Red Wine Sauce:
- 275ml (9.5 fl oz) full-bodied red wine
How To Make Delia Smith Beef Wellington
- Prepare the Filling: Soak the dried porcini mushrooms in boiling water for 20 minutes. Chop the onion and dark mushrooms finely. Squeeze excess water from the porcini mushrooms, chop them finely, and mix them with the chopped onion and dark mushrooms. Melt the butter in a pan, add the vegetables, season with salt and pepper, and grate in some nutmeg. Cook on low heat for about 35 minutes until all the liquid has evaporated. Let it cool and chill in the fridge.
- Prepare the Beef: Season the fillet steak with salt and pepper. Heat the beef dripping or oil in a frying pan until very hot. Brown the beef on all sides, which should take about 5 minutes. Remove the beef, brush it with brandy, and let it cool.
- Prepare the Sauce: In the same frying pan, add the mushroom soaking liquid and let it reduce. Add the red wine, a spoonful of the mushroom mixture, and seasoning. Simmer until the sauce reduces by a third, then remove from heat and set aside.
- Assemble the Wellington: Roll out the pastry on a floured surface into a rectangle about 35 x 25 cm (14 x 10 inches). Trim the edges. Spread one-third of the mushroom mixture in the center of the pastry. Place the beef on top and cover with the rest of the mushroom mixture. Brush the edges of the pastry with beaten egg and wrap it around the beef, sealing the ends with more egg if needed. Turn the parcel over so the seal is underneath and use any pastry trimmings to decorate. Chill in the fridge.
- Cook the Wellington: Preheat the oven to 230°C (450°F) or gas mark 8. Place the beef parcel on a greased baking sheet and brush with beaten egg. Bake for 35 minutes for medium-rare beef, or adjust the time for rare or well-done. Let the beef rest for 10 minutes before slicing into 6 thick pieces. Alternatively, cool completely, chill, and serve cold with Horseradish, Creme Fraiche, and Mustard Sauce.
Recipe Tips
- Cool the Beef First: After browning the beef and brushing it with brandy, let it cool before wrapping it in pastry. This keeps the pastry from getting soggy.
- Chill the Wrapped Beef: Put the wrapped beef in the fridge for at least 30 minutes before baking. This helps the pastry stay firm and keep its shape.
- Preheat Your Oven: Make sure your oven is hot at 230°C (450°F) or gas mark 8 before baking. This makes the pastry crispy and golden.
- Let the Beef Rest: After baking, let the Beef Wellington rest for 10 minutes before slicing. This helps keep the meat juicy and flavorful.
- Use a Sharp Knife: Cut the Beef Wellington with a sharp knife to get clean slices without squishing the pastry or meat.
What To Serve With Beef Wellington?
This crispy Beef Wellington pairs well with roast potatoes, steamed green beans, a fresh salad, or buttered carrots. It also can be served alongside mashed potatoes, sautéed spinach, or a creamy mushroom sauce for a delicious dinner.
How To Store Leftovers Beef Wellington?
- Refrigerate: Let the leftover Beef Wellington cool to room temperature. Place it in an airtight container or wrap it tightly with plastic wrap. It will keep in the fridge for up to 3 days.
- Freeze: Let the Beef Wellington cool completely. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe container. It can be frozen for up to 3 months. To thaw, place it in the fridge overnight before reheating.
How To Reheat Leftovers Beef Wellington?
- In The Oven: Preheat your oven to 180°C (350°F). Put the Beef Wellington on a baking sheet and cover it with foil. Heat for 15-20 minutes, or until it is hot all the way through.
- In The Microwave: Place a slice of Beef Wellington on a microwave-safe plate. Cover it and heat on medium for 2-3 minutes, or until it’s hot.
- In The Air Fryer: Preheat the air fryer to 180°C (350°F). Put the Beef Wellington in the basket and heat for 5-7 minutes, or until it’s hot and the pastry is crisp.
Delia Smith Beef Wellington Nutrition Facts
Serving Size: 1 serving (assuming 6 servings total)
- Calories: 650
- Total Fat: 40g
- Saturated Fat: 18g
- Cholesterol: 130mg
- Sodium: 800mg
- Potassium: 650mg
- Total Carbohydrate: 35g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 35g
Try More Delia Smith Recipes:
- Delia Smith Chicken and Mushroom Pie
- Delia Smith Cheesecake No Bake
- Delia Smith Salmon En Croute
- Delia Smith Blackberry And Apple Jam
Delia Smith Beef Wellington
Description
Delia Smith’s Beef Wellington is made with fillet steak, puff pastry, dried porcini mushrooms, dark-gilled mushrooms, butter, and brandy. This traditional Beef Wellington recipe creates a delicious dinner that takes about 2 hours and 15 minutes to prepare and can serve up to 6 people.
Ingredients
For the Red Wine Sauce:
Instructions
- Prepare the Filling: Soak the dried porcini mushrooms in boiling water for 20 minutes. Chop the onion and dark mushrooms finely. Squeeze excess water from the porcini mushrooms, chop them finely, and mix them with the chopped onion and dark mushrooms. Melt the butter in a pan, add the vegetables, season with salt and pepper, and grate in some nutmeg. Cook on low heat for about 35 minutes until all the liquid has evaporated. Let it cool and chill in the fridge.
- Prepare the Beef: Season the fillet steak with salt and pepper. Heat the beef dripping or oil in a frying pan until very hot. Brown the beef on all sides, which should take about 5 minutes. Remove the beef, brush it with brandy, and let it cool.
- Prepare the Sauce: In the same frying pan, add the mushroom soaking liquid and let it reduce. Add the red wine, a spoonful of the mushroom mixture, and seasoning. Simmer until the sauce reduces by a third, then remove from heat and set aside.
- Assemble the Wellington: Roll out the pastry on a floured surface into a rectangle about 35 x 25 cm (14 x 10 inches). Trim the edges. Spread one-third of the mushroom mixture in the center of the pastry. Place the beef on top and cover with the rest of the mushroom mixture. Brush the edges of the pastry with beaten egg and wrap it around the beef, sealing the ends with more egg if needed. Turn the parcel over so the seal is underneath and use any pastry trimmings to decorate. Chill in the fridge.
- Cook the Wellington: Preheat the oven to 230°C (450°F) or gas mark 8. Place the beef parcel on a greased baking sheet and brush with beaten egg. Bake for 35 minutes for medium-rare beef, or adjust the time for rare or well-done. Let the beef rest for 10 minutes before slicing into 6 thick pieces. Alternatively, cool completely, chill, and serve cold with Horseradish, Creme Fraiche, and Mustard Sauce.
Notes
- Cool the Beef First: After browning the beef and brushing it with brandy, let it cool before wrapping it in pastry. This keeps the pastry from getting soggy.
- Chill the Wrapped Beef: Put the wrapped beef in the fridge for at least 30 minutes before baking. This helps the pastry stay firm and keep its shape.
- Preheat Your Oven: Make sure your oven is hot at 230°C (450°F) or gas mark 8 before baking. This makes the pastry crispy and golden.
- Let the Beef Rest: After baking, let the Beef Wellington rest for 10 minutes before slicing. This helps keep the meat juicy and flavorful.
- Use a Sharp Knife: Cut the Beef Wellington with a sharp knife to get clean slices without squishing the pastry or meat.
Delia Smith Beef Wellington