James Martin’s Beef Wellington is a tasty meal with a modern touch that’s worth discovering. This recipe for a pâté, mushroom, and spinach strata takes only 45 minutes to prepare but yields classic flavor.
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Why You’ll Love This Beef Wellington Recipe:
- Decadent Flavors: Combines tender beef, savory mushrooms, and rich chicken liver pate for a luxurious taste experience.
- Textural Contrast: Pancakes add a delightful layer between the beef and pastry, offering a unique texture.
- Flaky Perfection: Puff pastry provides a crispy, golden crust that complements the succulent beef.
- Effortless Elegance: Impress guests with a visually stunning dish that’s surprisingly simple to prepare.
- Sauce Finale: Elevates the dish with a luscious Madeira and red wine sauce, enhancing the overall flavor profile.
What Is James Martin’s Beef Wellington Recipe?
Beef Wellington by James Martin is a beef fillet split along the middle that is enveloped in puff pastry and stuffed with chicken liver pate, mushroom duxelles, spinach, and pancakes. Sauced with Madeira and red wine, then baked.
James Martin Beef Wellington Ingredients
- 2 x packs puff pastry ready rolled
- 2 egg yolks
- 600g beef center cut, fillet beef
Pancakes:
- 100g plain flour
- 2 eggs
- 300ml milk
- Vegetable oil for frying
- 100g chicken liver pate
- 400g chestnut mushrooms
- 100g spinach
- 25g butter
Sauce:
- 500ml beef stock
- 100ml madeira
- 15g butter
- 25ml red wine
How To Make James Martin Beef Wellington
- Roast beef at 200 degrees Celsius for 20 minutes after sealing it in a hot pan, then let it cool.
- Mix the mushrooms in a blender, then dry-fry them in the butter and beef juices. Lay a clothes tray out and sauté the spinach in butter.
- To make the pancakes, whisk together all the ingredients, then fry in a little oil while sandwiching between two pieces of greaseproof paper.
- Flour a work surface and roll out puff pastry to a 40cm × 20cm square, about 2mm thick.
- Place the pancakes on top of the pastry, then evenly distribute the pate, the mushrooms, the spinach, the beef, and the seasonings.
- Fold in the pastry’s edges, brush them with egg wash, and roll the crust up from end to end.
- Brush over more egg wash, roll the lattice cutter over the remaining pastry pull-apart, and set it atop Wellington’s tucked-in edges.
- Bake at 200 degrees Celsius for 25 minutes.
- Cook the jus Madeira and red wine till reduced by half, then swirl in the butter.
- Cut the beef into thin slices and serve with the sauce on the side.
Recipe Tips
- Seal the Beef: Sear the beef at high heat before roasting to lock in juices and enhance flavor.
- Precision Matters: Roll out the puff pastry thinly for a perfect balance between the crust and filling.
- Layering Technique: Assemble the ingredients in a strategic order—pancakes, pate, mushrooms, spinach—to ensure even distribution and optimal taste.
- Slicing Perfection: Let the Wellington rest briefly before slicing to maintain the integrity of the layers and ensure neat, appetizing servings.
What Pair Nicely With Beef Wellington?
Beef Wellington combines well with Duchess potatoes, mushroom risotto, roasted Brussels sprouts, Miso mashed potatoes, arugula salad, sauteed spinach, and Yorkshire puddings.
How To Store Leftover Beef Wellington?
- In The Fridge: You may keep leftover beef Wellington in the fridge for up to 4 days if you wrap it tightly in plastic wrap or use a sealed container.
- In The Freezer: Leftover beef Wellington can be frozen for up to 3 months if it is first sliced and individually wrapped in foil before placed in a freezer bag. Let it thaw in the fridge before reheating
How To Reheat Beef Wellington?
- Oven: Bring the oven temperature to 300 degrees Fahrenheit then transfer beef Wellington to a baking tray and heat for 15 to 20 minutes or until warmed through.
- Microwave: Set beef Wellington in a microwave-safe dish and heat for 2 minutes on a lower power setting.
- Air Fryer: Turn on the air fryer and set the temperature to 250 degrees Fahrenheit then throw beef Wellington into the air fryer and heat for about 10 minutes.
FAQs
What is the best cut of meat for beef Wellington?
The best cut of meat for beef Wellington is fillet steak, beef tenderloin, or filet mignon, known for its tenderness and ideal texture when encased in puff pastry.
Can I use phyllo dough instead of puff pastry for beef Wellington?
Phyllo dough can be an alternative to puff pastry for beef wellington. It provides a different texture but works well.
How to make beef wellington without a soggy bottom?
To avoid a soggy bottom in beef Wellington, ensure well-cooked duxelles, allowing mushrooms to release moisture.
Why do you chill beef Wellington before cooking?
Chilling beef wellington before cooking helps set the pastry, ensuring a crisp and golden crust.
Try More James Martin Recipes:
James Martin Beef Wellington Nutrition Facts
Amount Per Serving
- Calories 376
- Total Fat 28g
- Saturated Fat 9.3g
- Trans Fat 0.2g
- Cholesterol 71mg
- Sodium 212mg
- Potassium 239.6mg
- Total Carbohydrates 14g
- Dietary Fiber 0.6g
- Sugars 0.7g
- Protein 15g
James Martin Beef Wellington
Description
James Martin’s Beef Wellington is a tasty meal with a modern touch that’s worth discovering. This recipe for a pâté, mushroom, and spinach strata takes only 45 minutes to prepare but yields classic flavor.
Ingredients
Pancakes:
Sauce:
Instructions
- Roast beef at 200 degrees Celsius for 20 minutes after sealing it in a hot pan, then let it cool.
- Mix the mushrooms in a blender, then dry-fry them in the butter and beef juices. Lay a clothes tray out and sauté the spinach in butter.
- To make the pancakes, whisk together all the ingredients, then fry in a little oil while sandwiching between two pieces of greaseproof paper.
- Flour a work surface and roll out puff pastry to a 40cm × 20cm square, about 2mm thick.
- Place the pancakes on top of the pastry, then evenly distribute the pate, the mushrooms, the spinach, the beef, and the seasonings.
- Fold in the pastry’s edges, brush them with egg wash, and roll the crust up from end to end.
- Brush over more egg wash, roll the lattice cutter over the remaining pastry pull-apart, and set it atop Wellington’s tucked-in edges.
- Bake at 200 degrees Celsius for 25 minutes.
- Cook the jus Madeira and red wine till reduced by half, then swirl in the butter.
- Cut the beef into thin slices and serve with the sauce on the side.
Notes
- Seal the Beef: Sear the beef at high heat before roasting to lock in juices and enhance flavor.
Precision Matters: Roll out the puff pastry thinly for a perfect balance between the crust and filling.
Layering Technique: Assemble the ingredients in a strategic order—pancakes, pate, mushrooms, spinach—to ensure even distribution and optimal taste.
Slicing Perfection: Let the Wellington rest briefly before slicing to maintain the integrity of the layers and ensure neat, appetizing servings.
James Martin Beef Wellington