The Delia Smith Beef Wellington is a show-stopping dish that combines a tender beef fillet wrapped in rich mushroom duxelles, all encased in golden puff pastry. This elegant dish is perfect for special occasions or festive celebrations. Though it looks intricate, Delia Smith’s approach simplifies the process, making it accessible even for home cooks.
What is Delia Smith Beef Wellington?
Beef Wellington is a classic British dish where a fillet of beef is coated in mushroom duxelles, sometimes wrapped in ham or pâté, and then encased in puff pastry. The result is a flavorful and tender beef center with a crisp, flaky pastry shell. Delia Smith’s version of Beef Wellington focuses on balance and simplicity, making the preparation easier without compromising on flavor.
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Why You Should Try This Recipe
- Impressive Presentation: This dish is perfect for special occasions or holiday dinners.
- Delicious Flavor Combination: Tender beef, earthy mushrooms, and crispy puff pastry come together beautifully.
- Elegant yet Accessible: While it looks intricate, this recipe is broken down into simple steps.
- Perfect for Entertaining: It’s a crowd-pleaser that can be prepared in advance and baked just before serving.
Ingredients Needed to Make Delia Smith Beef Wellington
- Beef Fillet (1kg): A high-quality beef fillet is key for a tender, flavorful result.
- Puff Pastry (1 sheet, ready-rolled): Store-bought puff pastry is perfect for ease and convenience.
- Mushrooms (250g, finely chopped): The mushrooms form the base of the duxelles.
- Shallots (2, finely chopped): Adds sweetness and depth to the duxelles.
- Butter (50g): For cooking the mushroom duxelles and adding richness.
- Dijon Mustard (2 tablespoons): Adds a tangy layer of flavor to the beef.
- Egg Yolk (1, beaten): For brushing the pastry to achieve a golden, glossy finish.
- Olive Oil (2 tablespoons): For searing the beef fillet.
- Salt and Pepper: To taste, for seasoning the beef and mushroom mixture.
- Thyme (1 teaspoon, fresh or dried): Adds a herby flavor to the mushroom duxelles.
- Prosciutto or Parma Ham (optional, 6-8 slices): Used to wrap the beef and add a salty, savory layer.
Equipment
- Frying Pan: For searing the beef and cooking the mushrooms.
- Baking Tray: For baking the Beef Wellington.
- Pastry Brush: For brushing the pastry with egg yolk.
- Rolling Pin: Roll out the puff pastry if needed.
- Kitchen Twine: Tie the beef fillet before cooking (optional).
Instructions to Prepare Delia Smith Beef Wellington
Step 1: Prepare the Beef Fillet
- Preheat your oven to 200°C (180°C fan).
- Season the beef fillet generously with salt and pepper.
- Heat olive oil in a frying pan over high heat and sear the beef on all sides for about 2-3 minutes until browned. This helps to seal the juices.
- Remove from the pan and let the beef cool. Once cooled, brush the fillet with Dijon mustard.
Step 2: Prepare the Mushroom Duxelles
- In the same pan, melt the butter over medium heat.
- Add the finely chopped mushrooms, shallots, and thyme. Cook for 8-10 minutes until the mixture is soft and most of the moisture has evaporated.
- Season with salt and pepper, then set aside to cool.
Step 3: Assemble the Beef Wellington
- If using prosciutto or Parma ham, lay the slices out on a sheet of cling film, slightly overlapping.
- Spread the cooled mushroom duxelles evenly over the ham.
- Place the beef fillet on top of the mushrooms and carefully roll the ham and duxelles around the beef using the cling film to help.
- Roll out the puff pastry on a floured surface, ensuring it’s large enough to wrap around the beef fillet.
- Place the beef fillet in the center of the puff pastry and fold the pastry over, sealing the edges well.
- Trim any excess pastry and crimp the edges with a fork.
Step 4: Glaze and Bake
- Transfer the wrapped beef to a baking tray lined with parchment paper.
- Brush the pastry with beaten egg yolk to give it a golden finish.
- Bake in the preheated oven for 25-30 minutes for medium-rare beef, or longer if you prefer it more well done.
- Remove from the oven and let it rest for 10 minutes before slicing.
Step 5: Serve
- Slice the Beef Wellington into thick slices and serve with your favorite side dishes.
What Goes Well With Delia Smith Beef Wellington
- Roasted Vegetables: Roasted carrots, parsnips, or Brussels sprouts complement the rich flavors of the dish.
- Mashed Potatoes: Creamy mashed potatoes are a classic side that balances the richness of the Beef Wellington.
- Green Beans: Steamed green beans or sautéed spinach add a fresh, light contrast.
- Red Wine Sauce: A simple red wine or port sauce pairs beautifully with the beef.
- Buttered New Potatoes: Lightly buttered new potatoes are another great accompaniment.
Expert Tips for Making the Best Delia Smith Beef Wellington
- Chill the Beef: After searing, allow the beef to cool completely before assembling. This helps maintain the pastry’s crispness.
- Dry the Mushrooms: Ensure the mushrooms are fully cooked and moisture-free to prevent soggy pastry.
- Use Cling Film for Rolling: Cling film helps with wrapping the beef fillet tightly in prosciutto and the puff pastry.
- Rest Before Slicing: Let the Beef Wellington rest for at least 10 minutes after baking to allow the juices to settle.
- Brush with Egg Yolk: Don’t skip the egg wash—this gives the pastry its beautiful golden color.
Easy Variations of Delia Smith Beef Wellington
- Add a Layer of Pâté: Spread pâté or foie gras over the beef before wrapping it in the duxelles for an extra layer of flavor.
- Vegetarian Option: Replace the beef with a hearty vegetable or mushroom filling, wrapped in the puff pastry.
- Individual Wellingtons: Make smaller, individual Beef Wellingtons by cutting the beef fillet into portions before assembling.
- Different Herbs: Swap thyme for rosemary or tarragon for a different flavor profile.
Best Practices to Store Delia Smith Beef Wellington
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 2 days.
- Freeze: You can freeze the unbaked Beef Wellington by wrapping it tightly in cling film. Freeze for up to 1 month and bake from frozen, adding 5-10 minutes to the cooking time.
- Label and Date: Always label and date your stored Beef Wellington for easy tracking.
Best Practices to Reheat Delia Smith Beef Wellington
- Oven Reheating: Reheat in the oven at 180°C for 10-15 minutes until the pastry is crisp and the beef is warmed through.
- Avoid the Microwave: Reheating in the microwave can make the pastry soggy, so the oven is best for reheating.
- Cover with Foil: When reheating, cover the Beef Wellington loosely with foil to prevent the pastry from over-browning while the beef heats through.
How Can I Make Delia Smith Beef Wellington Healthier?
- Use Whole Wheat Puff Pastry: Opt for whole wheat puff pastry to add more fiber to the dish.
- Reduce the Butter: Use less butter in the mushroom duxelles or replace it with olive oil for a lighter option.
- Skip the Prosciutto: You can omit the prosciutto or ham to reduce the fat content.
- Serve with Lighter Sides: Pair the Beef Wellington with a fresh salad or steamed vegetables to balance the richness of the dish.
- Use Leaner Cuts: If possible, opt for a leaner cut of beef to reduce the overall fat content.
Nutrition Value (per serving):
- Calories: 700 kcal
- Protein: 45g
- Carbohydrates: 30g
- Fat: 40g
- Fiber: 2g
- Sodium: 600mg
FAQs
Can you freeze Delia Smith’s Beef Wellington?
Yes, you can freeze Delia Smith Beef Wellington before baking. Wrap the assembled Wellington tightly in cling film and freeze for up to 1 month. When ready to bake, cook it straight from frozen at 200°C, adding 5-10 minutes to the baking time.
How do you keep puff pastry from getting soggy in Beef Wellington?
To prevent soggy puff pastry, ensure that the mushroom duxelles is cooked until all moisture has evaporated. Additionally, after searing the beef, let it cool completely to avoid steam building up inside the pastry during baking.
What’s the best cut of beef for Beef Wellington?
A center-cut beef fillet (also known as beef tenderloin) is the best cut for Beef Wellington. It’s tender, lean, and cooks evenly, making it ideal for wrapping in puff pastry.
Can I make Beef Wellington ahead of time?
Yes, you can assemble Beef Wellington up to 24 hours in advance. Store it in the fridge, wrapped tightly in cling film, and bake it just before serving for the best results.
Final Words
The Delia Smith Beef Wellington is a luxurious and flavorful dish that’s perfect for special occasions. The combination of tender beef, earthy mushrooms, and flaky puff pastry creates a truly memorable meal. Whether you’re serving it for a holiday dinner or a celebration, this recipe is sure to impress your guests. Serve it with roasted vegetables, mashed potatoes, or a rich red wine sauce for a meal that will leave everyone delighted.
More By British Baking Recipes
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Delia Smith Beef Wellington Recipe
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 6
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Beef Wellington is a classic British dish where a fillet of beef is coated in a mushroom duxelles, sometimes wrapped in ham or pâté, and then encased in puff pastry. The result is a flavorful and tender beef center with a crisp, flaky pastry shell. Delia Smith’s version of Beef Wellington focuses on balance and simplicity, making the preparation easier without compromising on flavor.
Ingredients
- Beef Fillet (1kg): A high-quality beef fillet is key for a tender, flavorful result.
- Puff Pastry (1 sheet, ready-rolled): Store-bought puff pastry is perfect for ease and convenience.
- Mushrooms (250g, finely chopped): The mushrooms form the base of the duxelles.
- Shallots (2, finely chopped): Adds sweetness and depth to the duxelles.
- Butter (50g): For cooking the mushroom duxelles and adding richness.
- Dijon Mustard (2 tablespoons): Adds a tangy layer of flavor to the beef.
- Egg Yolk (1, beaten): For brushing the pastry to achieve a golden, glossy finish.
- Olive Oil (2 tablespoons): For searing the beef fillet.
- Salt and pepper: To taste and season the beef and mushroom mixture.
- Thyme (1 teaspoon, fresh or dried): Adds a herby flavor to the mushroom duxelles.
- Prosciutto or Parma Ham (optional, 6-8 slices): Used to wrap the beef and add a salty, savory layer.
Instructions
Step 1: Prepare the Beef Fillet
- Preheat your oven to 200°C (180°C fan).
- Season the beef fillet generously with salt and pepper.
- Heat olive oil in a frying pan over high heat and sear the beef on all sides for about 2-3 minutes until browned. This helps to seal in the juices.
- Remove from the pan and let the beef cool. Once cooled, brush the fillet with Dijon mustard.
Step 2: Prepare the Mushroom Duxelles
- In the same pan, melt the butter over medium heat.
- Add the finely chopped mushrooms, shallots, and thyme. Cook for 8-10 minutes until the mixture is soft and most of the moisture has evaporated.
- Season with salt and pepper, then set aside to cool.
Step 3: Assemble the Beef Wellington
- If using prosciutto or Parma ham, lay the slices out on a sheet of cling film, slightly overlapping.
- Spread the cooled mushroom duxelles evenly over the ham.
- Place the beef fillet on top of the mushrooms and carefully roll the ham and duxelles around the beef using the cling film to help.
- Roll out the puff pastry on a floured surface, ensuring it’s large enough to wrap around the beef fillet.
- Place the beef fillet in the center of the puff pastry and fold the pastry over, sealing the edges well.
- Trim any excess pastry and crimp the edges with a fork.
Step 4: Glaze and Bake
- Transfer the wrapped beef to a baking tray lined with parchment paper.
- Brush the pastry with beaten egg yolk to give it a golden finish.
- Bake in the preheated oven for 25-30 minutes for medium-rare beef, or longer if you prefer it more well done.
- Remove from the oven and let it rest for 10 minutes before slicing.
Step 5: Serve
- Slice the Beef Wellington into thick slices and serve with your favorite side dishes.
