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Delia Smith Beef Wellington

Delia Smith Beef Wellington Recipe

  • Author: Ekani Ella
  • 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.