This delicious Beef Wellington recipe by James Martin is a show-stopping dish perfect for any special occasion. With tender fillet beef, crispy puff pastry, and savory mushrooms and spinach, it’s a simple yet impressive meal. You can easily customize the filling with your favorite ingredients for a personal touch.
Ingredients Needed
- 2 packs of ready-rolled puff pastry
- 2 large egg yolks
- 600g (21 oz) beef center cut, fillet beef
For the Pancakes:
- 100g (¾ cup) plain flour
- 2 large eggs
- 300ml (1¼ cups) milk
- Vegetable oil for frying
For the Filling:
- 100g (3.5 oz) chicken liver pate
- 400g (14 oz) chestnut mushrooms
- 100g (3.5 oz) spinach
- 25g (2 tbsp) butter
For the Sauce:
- 500ml (2 cups) beef stock
- 100ml (⅓ cup + 1 tbsp) Madeira
- 15g (1 tbsp) butter
- 25ml (2 tbsp) red wine
How To Make Beef Wellington
- Seal the beef: Heat a frying pan over high heat, sear the beef fillet on all sides, then roast at 200°C (400°F) for 20 minutes. Chill in the refrigerator.
- Prepare the mushroom filling: Blitz mushrooms in a food processor, then dry fry in butter and beef juices until dry. Season to taste and set aside.
- Sauté the spinach: Sauté spinach in butter until wilted. Transfer to a cloth-lined tray to drain excess moisture.
- Make the pancakes: Whisk flour, eggs, and milk together until smooth. Heat a little oil in a frying pan and cook thin pancakes. Place cooked pancakes between sheets of greaseproof paper.
- Prepare the pastry: Roll out puff pastry on a floured surface to a rectangle approximately 40cm x 20cm (16 x 8 inches) and 2mm (⅛ inch) thick.
- Assemble the Wellington: Lay pancakes over the pastry spread chicken liver pate evenly on top, then layer with the mushrooms and spinach. Place the chilled beef fillet in the center and season lightly. Brush pastry edges with egg wash, fold the pastry over, and seal tightly. Roll out the remaining pastry, use a lattice cutter to create a pattern, then lay it over the Wellington and tuck in the edges.
- Bake: Brush the assembled Wellington with egg wash and bake at 200°C (400°F) for 25 minutes or until golden and puffed.
- Prepare the sauce: In a saucepan, combine beef stock, Madeira, and red wine. Reduce the mixture by half over medium heat. Swirl in butter to finish.
- Serve: Slice the Beef Wellington and drizzle with the Madeira sauce.
Recipe Tips
- Chill the beef after roasting: Once the beef is roasted, make sure to chill it for at least 30 minutes. This helps it hold its shape when wrapped in pastry and prevents overcooking.
- Don’t overcook the mushrooms: Dry fry the mushrooms until all the moisture evaporates. If they’re too wet, they can make the pastry soggy.
- Roll pastry thinly: Roll out your puff pastry to about 2mm thick. If it’s too thick, it can make the Wellington too doughy and less crispy.
- Egg wash the pastry: Brush the pastry with egg wash before baking for a golden, crispy finish. Don’t skip this step!
How To Store And Reheat Leftovers?
- Refrigerate: Allow leftover Beef Wellington to cool to room temperature. Then, wrap it tightly in plastic wrap or foil and store it in the fridge for up to 2 days.
- Freeze: To freeze, wrap the Beef Wellington tightly in plastic wrap and then in foil. It can be stored in the freezer for up to 1 month. Thaw it overnight in the fridge before reheating.
- Reheat: Preheat your oven to 180°C (350°F). Wrap the Beef Wellington in foil to prevent the pastry from burning and heat for about 15-20 minutes, or until warmed through.
Nutrition Facts
Serving Size: 100 grams
- Calories: 368
- Total Fat: 27.43g
- Saturated Fat: 9.56g
- Cholesterol: 83mg
- Sodium: 182mg
- Potassium: 274 mg
- Total Carbohydrate: 10.25g
- Dietary Fiber: 0.4g
- Sugars: 0.12g
- Protein: 19.16g
Try More James Martin Recipes:
- James Martin Rhubarb Crumble
- James Martin Chilli Con Carne
- James Martin Dill Pancakes
- James Martin Orange And Almond Cake
James Martin Beef Wellington
Description
This delicious Beef Wellington recipe by James Martin is a show-stopping dish perfect for any special occasion. With tender fillet beef, crispy puff pastry, and savory mushrooms and spinach, it’s a simple yet impressive meal. You can easily customize the filling with your favorite ingredients for a personal touch.
Ingredients
For the Pancakes:
For the Filling:
For the Sauce:
Instructions
- Seal the beef: Heat a frying pan over high heat, sear the beef fillet on all sides, then roast at 200°C (400°F) for 20 minutes. Chill in the refrigerator.
- Prepare the mushroom filling: Blitz mushrooms in a food processor, then dry fry in butter and beef juices until dry. Season to taste and set aside.
- Sauté the spinach: Sauté spinach in butter until wilted. Transfer to a cloth-lined tray to drain excess moisture.
- Make the pancakes: Whisk flour, eggs, and milk together until smooth. Heat a little oil in a frying pan and cook thin pancakes. Place cooked pancakes between sheets of greaseproof paper.
- Prepare the pastry: Roll out puff pastry on a floured surface to a rectangle approximately 40cm x 20cm (16 x 8 inches) and 2mm (⅛ inch) thick.
- Assemble the Wellington: Lay pancakes over the pastry spread chicken liver pate evenly on top, then layer with the mushrooms and spinach. Place the chilled beef fillet in the center and season lightly. Brush pastry edges with egg wash, fold the pastry over, and seal tightly. Roll out the remaining pastry, use a lattice cutter to create a pattern, then lay it over the Wellington and tuck in the edges.
- Bake: Brush the assembled Wellington with egg wash and bake at 200°C (400°F) for 25 minutes or until golden and puffed.
- Prepare the sauce: In a saucepan, combine beef stock, Madeira, and red wine. Reduce the mixture by half over medium heat. Swirl in butter to finish.
- Serve: Slice the Beef Wellington and drizzle with the Madeira sauce.
Notes
- Chill the beef after roasting: Once the beef is roasted, make sure to chill it for at least 30 minutes. This helps it hold its shape when wrapped in pastry and prevents overcooking.
- Don’t overcook the mushrooms: Dry fry the mushrooms until all the moisture evaporates. If they’re too wet, they can make the pastry soggy.
- Roll pastry thinly: Roll out your puff pastry to about 2mm thick. If it’s too thick, it can make the Wellington too doughy and less crispy.
- Egg wash the pastry: Brush the pastry with egg wash before baking for a golden, crispy finish. Don’t skip this step!
James Martin Beef Wellington