Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Classic Beef Wellington
Classic Beef Wellington with a lean beef tenderloin enveloped in a duxelles of seasoned mushrooms and Parma ham, all wrapped in puff pastry. The meat is seared to seal its juices, then chilled before being baked to a flawless golden finish with an egg‑wash glaze. The recipe highlights the use of English mustard for seasoning and meticulous technique to achieve a tender, juicy interior and a crisp, flaky pastry shell.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Prep and season the beef.
- • Sear the beef.
- • Prepare the mushroom filling.
- • Assemble the filling and roll it up.
- • Prepare the puff pastry and wrap it.
- • Place the Beef Wellington in the oven and bake it.
Safety Warnings
- • Handle sizzling pans with care to avoid burns.
- • Make sure the beef reaches a safe internal temperature, preferably 63 °C for medium‑rare.
- • Exercise caution when carving the Wellington to prevent injury.
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Bacon Lettuce Tomato Toast Sandwich with Homemade Mayo
A hearty BLT‑style sandwich made with crispy streaky bacon, fresh tomato‑shallot salad, crisp lettuce and thick, buttery homemade mayonnaise, all assembled on potato bread that’s fried in the rendered bacon fat for extra flavor.
Roast Duck with Cherry Gastrique and Orange Stuffing
A festive, restaurant‑style roast duck perfect for Christmas lunch. The duck is dry‑aged overnight, rubbed with a fragrant blend of Sichuan pepper, five‑spice, ginger and brown sugar, then roasted breast‑side down for a crispy skin. An orange is placed in the cavity for aromatic moisture, and the bird is finished with a glossy cherry‑red‑wine gastrique. Served with carved dark and white meat, this dish delivers rich, sweet‑savory flavours and a stunning presentation.
Quick Roast Chicken Stock (Pressure Cooker)
A fast, flavorful roast chicken stock made in under an hour using a rotisserie chicken, vegetables, and a pressure cooker. The technique, inspired by Heston Blumenthal's Fat Duck, extracts maximum flavor and gelatin in just 40 minutes, yielding a clear, meaty stock perfect for soups, sauces, and risottos. An optional consomme clarification method is included for those who want crystal‑clear stock.
Honey Glazed Ham with Pear & Saffron Chutney
A festive, show‑stopping Christmas ham glazed with a dark honey‑Madeira glaze, served with a luxurious pear and saffron chutney. The ham is simmered in a fragrant stock, scored, and roasted to a caramelised finish. The chutney adds sweet, spicy, and citrus notes that complement the meat beautifully. Perfect for a holiday feast or special dinner.
Classic Shortbread Cookies
A buttery, melt‑in‑your‑mouth classic shortbread cookie made with European‑style butter, powdered sugar, and a touch of vanilla. The dough is chilled, rolled thin, cut into heart shapes, baked until lightly golden, and optionally dipped in 60% dark chocolate. Perfect for kids to help with and great for any occasion.
Citrus Garlic Butter Roasted Turkey with Bacon, Gravy and Spiced Roast Potatoes
A show‑stopping Christmas‑style turkey brined with lemon‑garlic butter under the skin, wrapped in smoky bacon, roasted to a golden crisp, and served with a rich cider‑infused gravy and golden turmeric‑chili roast potatoes. Perfect for feeding a family of eight.