There’s something about a Beef Wellington that feels like theatre. Maybe it’s the drama of the reveal — that golden crust cracking open to reveal tender pink beef, earthy mushrooms, and that cheeky hint of chicken liver pâté. Or maybe it’s because it looks like you’ve spent the day toiling in the kitchen, when in fact, once you’ve cracked the layering, it’s weirdly doable.
The first time I made it, I was nervous. Puff pastry and I have had a rocky history (one incident involving a soggy-bottomed tart and a lot of swearing). But this one? It worked. The pancakes keep things neat and dry. The mushrooms are savoury and rich without overwhelming. And that Madeira-red wine sauce? I licked the spoon. No shame.
It’s posh, yes. But not precious. Make it for someone you want to impress — or just for yourself, with a glass of wine and the smug joy of pulling this off.
Why You’ll Love It
- It’s a showstopper. Perfect for holidays, dinner parties, or just when you’re feeling extra.
- The layers are magic. Mushrooms, pâté, spinach, pancakes — every bite is interesting.
- Leftovers? Fancy sandwiches. Cold Wellington the next day = gourmet picnic vibes.
- The sauce alone is worth making. Seriously. It’s silky, rich, and restaurant-quality.
- Surprisingly forgiving. If your roll’s a little wonky, no one cares once it’s baked.
- It’s a proper celebration dish. Even Tuesday feels like an event.
Ingredients
- 2 packs of ready-rolled puff pastry
- 2 egg yolks, for egg wash
- 600g beef centre cut (fillet/tenderloin)
Pancakes:
- 100g plain flour
- 2 eggs
- 300ml milk
- Vegetable oil, for frying
Filling:
- 100g chicken liver pâté
- 400g chestnut mushrooms
- 100g fresh spinach
- 25g butter
Sauce:
- 500ml beef stock
- 100ml Madeira
- 25ml red wine
- 15g butter
How to Make It
Seal and chill the beef:
Season your fillet well. Sear it in a hot pan until all sides are browned and caramelised. Pop it in a hot oven (200°C) for 20 mins, then let it cool completely. Chill it in the fridge while you prep everything else — it makes wrapping easier.
Prep the mushrooms and spinach:
Whizz the mushrooms in a food processor until finely chopped. Dry-fry them in butter until all the liquid has evaporated (this step is key for avoiding a soggy Wellington). Sauté the spinach separately with a bit more butter, just until wilted. Set both aside to cool.
Make the pancakes (yes, really):
Whisk flour, eggs, and milk until smooth. Fry thin pancakes in a non-stick pan — you’ll need 2 or 3. Stack between baking paper so they don’t stick. They act as a barrier between the pastry and the fillings.
Build your Wellington base:
Lay out a sheet of puff pastry on a floured surface. Arrange the pancakes across it, overlapping slightly. Spread the pâté over the pancakes, then the mushroom mixture, then the spinach. Place the chilled beef on top.
Roll it up like a pro:
Fold the pastry over the beef and tuck in the edges. Brush with egg yolk to seal. If you’re feeling fancy, use a second sheet to create a lattice for the top — otherwise, just give it another egg wash and chill the whole thing for 10 minutes before baking.
Bake to golden glory:
Bake at 200°C for about 25 minutes. You’re aiming for a crispy, golden pastry with slightly pink beef inside. Let it rest at least 10 minutes before slicing. This is non-negotiable if you want clean layers.
Make the sauce (don’t skip this):
While the Wellington rests, reduce the stock, Madeira, and red wine by half in a small saucepan. Swirl in the butter right before serving — it’ll make it glossy and rich.
Common Mistakes and How to Dodge Them
Why is my pastry soggy?
The mushrooms weren’t cooked dry enough or your beef was still hot when wrapped. Cool and dry = crisp.
Beef overcooked?
Pull it out of the oven at 20 minutes even if it seems under. Resting continues the cooking.
Pastry splitting?
You may have rolled it too thin or overstuffed the filling. Give it a good chill before baking.
Forgot the egg wash?
You won’t get that lovely golden shine — but it’ll still taste divine.
Storage and Reheating
Fridge: Wrap leftovers tightly and store for up to 4 days. It’s fab cold or warmed up.
Freezer: Slice, wrap in foil, then pop into a freezer bag. Freeze up to 3 months. Defrost overnight before reheating.
Reheat:
- Oven: Best method. 150°C for 15–20 minutes, loosely covered with foil.
- Microwave: OK for speed, but the pastry goes soft.
- Air fryer: Yes! 250°F for 10 mins brings the crust back to life.
Frequently Asked Questions
What cut of beef works best?
Fillet or tenderloin — it’s soft, lean, and cooks evenly inside the pastry.
Can I make it ahead of time?
Yes! Assemble, chill, and bake just before serving. It actually benefits from a good chill.
Can I skip the pancakes?
Technically, yes. But they really help absorb moisture and keep layers tidy.
What wine goes best with it?
Something bold and red — a good Bordeaux, Syrah, or Cabernet Sauvignon.
Nutrition Facts (Per Serving):
- Calories: 376 kcal
- Fat: 28g
- Saturated Fat: 9.3g
- Carbs: 14g
- Fiber: 0.6g
- Sugar: 0.7g
- Protein: 15g
- Sodium: 212mg
Try More James Martin Recipes:
James Martin Beef Wellington
Description
A rich and elegant centrepiece of beef fillet wrapped in mushrooms, pâté, spinach, and puff pastry — finished with a glossy Madeira-red wine sauce.
Ingredients
Pancakes:
Filling:
Sauce:
Instructions
- Sear beef and roast at 200°C for 20 mins. Cool.
- Cook mushrooms and spinach separately in butter until dry.
- Make thin pancakes and set aside.
- On puff pastry, layer pancakes, pâté, mushrooms, spinach, and beef.
- Roll, seal with egg yolk, chill, then bake at 200°C for 25 mins.
- Rest before slicing. Simmer sauce ingredients until reduced, then add butter.
Notes
- Chill the Wellington before baking for best results.
- Cook mushrooms until dry to avoid sogginess.
- Use a meat thermometer if unsure — aim for 50–55°C internal for medium-rare.
- Don’t skip resting — it keeps those gorgeous layers intact.