Mary Berry Beef Wellington Recipe

If you’re searching for an impressive centerpiece dish that blends elegance with rich flavor, the Mary Berry Beef Wellington is exactly what you need. Known for its golden, flaky pastry and juicy beef fillet nestled inside a flavorful mushroom duxelles, this dish is the epitome of classic British cooking.

What is Mary Berry Beef Wellington?

Mary Berry Beef Wellington is a luxurious beef dish that features a whole beef fillet coated in a finely chopped mushroom mixture (duxelles), often wrapped in prosciutto or crepes, and encased in buttery puff pastry. It’s then baked until the pastry is crisp and golden. The result is a tender, juicy roast with a crisp exterior and an irresistible umami-rich filling.

Other Popular Recipes

• Jamie Oliver’s Prawn and Chorizo Pasta
• Jamie Oliver Fried Rice
• Full English Breakfast

Why You Should Try This Recipe

• Perfect for celebrations – A showstopper for any special meal
• Classic flavor combination – Beef, mushrooms, pastry: an unbeatable trio
• Make-ahead friendly – Assemble in advance and bake fresh
• Crisp and juicy contrast – Golden pastry, tender beef
• Surprisingly simple steps – Easier than it looks
• Elegant presentation – Slices beautifully for serving

Ingredients Needed to Make Mary Berry Beef Wellington

• Beef fillet – 1kg (about 2.2 lbs), trimmed
• Puff pastry – 500g, ready-rolled or homemade
• Mushrooms – 250g, finely chopped
• Shallots – 2, finely chopped
• Garlic – 2 cloves, minced
• Butter – 2 tablespoons
• Fresh thyme – 1 teaspoon
• Prosciutto – 6–8 slices (optional, for extra flavor)
• Dijon mustard – 2 tablespoons
• Egg yolk – 1, beaten (for brushing pastry)
• Salt and black pepper – to taste
• Olive oil – for searing

Equipment Needed

• Frying pan
• Baking tray
• Sharp knife
• Pastry brush
• Cling film
• Rolling pin (if using block pastry)
• Oven

Instructions to Make Mary Berry Beef Wellington

Step 1: Prepare the Beef

• Season the beef fillet generously with salt and pepper.
• Heat olive oil in a frying pan and sear the beef on all sides for about 2–3 minutes per side until browned.
• Remove from the heat and brush with Dijon mustard. Let it cool.

Step 2: Make the Mushroom Duxelles

• Melt butter in a pan, add shallots, garlic, and mushrooms.
• Cook until the moisture evaporates and the mixture is paste-like.
• Add thyme, season, and cool completely.

Step 3: Wrap the Beef

• Lay out a large sheet of cling film. Arrange prosciutto slices (if using) in a single layer.
• Spread the mushroom mixture over the prosciutto.
• Place the cooled beef on top and roll tightly using cling film.
• Chill for 15–20 minutes to set the shape.

Step 4: Encase in Pastry

• Roll out the puff pastry and unwrap the beef from the cling film.
• Place the beef in the center and wrap the pastry around, sealing the edges.
• Brush with beaten egg yolk and chill again for 15 minutes.
• Optional: Decorate with pastry trimmings.

Step 5: Bake

• Preheat the oven to 200°C (180°C fan) / 400°F.
• Bake the Wellington for 35–40 minutes for medium-rare.
• Rest for 10 minutes before slicing.

What Goes Well With Mary Berry Beef Wellington

• Roasted baby potatoes – Crisp on the outside, fluffy inside
• Green beans or asparagus – Adds color and crunch
• Creamy mashed potatoes – Perfect for soaking up juices
• Red wine sauce or jus – Deepens flavor
• Glazed carrots – Sweet and savory contrast
• Garlic mushrooms – To echo the filling
• Yorkshire pudding – Traditional and hearty option

Expert Tips for Making the Best Beef Wellington

• Pat the beef dry before searing – Ensures a good crust
• Cool everything before assembly – Keeps pastry from becoming soggy
• Use cling film tightly when shaping – Helps hold the structure
• Seal pastry edges well – Prevents leaks during baking
• Brush egg wash thoroughly – Gives the pastry a golden shine
• Let it rest before slicing – Keeps juices inside
• Use a meat thermometer – For precise doneness

Easy Variations of Mary Berry Beef Wellington

• Make individual Wellingtons – Great for dinner parties
• Use spinach or chestnuts in the filling – Adds earthiness
• Try chicken or salmon instead of beef – For different proteins
• Use store-bought mushroom pâté – Saves time
• Add a thin crêpe between the beef and the pastry – Prevents a soggy bottom
• Incorporate blue cheese into mushrooms – Adds bold flavor
• Wrap in wholemeal pastry – Adds a rustic touch

Best Practices to Store Mary Berry Beef Wellington

• Wrap leftovers tightly in foil or cling film – Prevents drying
• Refrigerate within 2 hours of baking – Food safety first
• Store up to 2 days in the fridge – Best consumed fresh
• Keep sauce separate if storing with sides – Maintains texture
• Don’t freeze after baking – Pastry may become soggy

Best Practices to Reheat Mary Berry Beef Wellington

• Preheat oven to 170°C (340°F) and reheat for 10–15 minutes
• Cover loosely with foil to prevent over-browning
• Avoid microwave – It ruins pastry texture
• Reheat only once – To maintain quality
• Check the center is warm before serving

How Can I Make Mary Berry Beef Wellington Healthier?

• Use leaner cuts of beef like sirloin or tenderloin tips
• Swap puff pastry with filo for a lighter version
• Use olive oil instead of butter in duxelles
• Limit the amount of pastry by trimming the excess
• Serve with light veggie sides – Like steamed greens
• Skip prosciutto – Reduces sodium and fat
• Use a plant-based mushroom filling – For a meatless version

Nutrition Value (per serving, approx.):

• Calories: 590
• Fat: 38g
• Carbohydrates: 22g
• Protein: 38g
• Sodium: 560mg
• Fiber: 2g

FAQs

Can I prepare beef Wellington in advance?

Yes, you can fully assemble beef Wellington a day ahead. Wrap it tightly in cling film and store it in the fridge. Brush with egg wash just before baking for best results.

How do I keep beef Wellington from getting soggy?

To prevent sogginess, cool the mushroom mixture and beef before wrapping. You can also add a thin crepe or layer of prosciutto to act as a moisture barrier between the beef and pastry.

What cut of beef is best for Wellington?

A center-cut beef fillet (also called tenderloin) is ideal. It’s tender, evenly shaped, and cooks consistently inside the pastry.

Should I let beef Wellington rest after baking?

Yes, allow it to rest for 10–15 minutes before slicing. This keeps the juices from running and ensures clean slices with perfect texture.

Final Words

This Mary Berry Beef Wellington brings together everything you could want in a centerpiece dish—flavor, texture, and visual appeal. With golden pastry, savory mushrooms, and perfectly cooked beef, it’s a timeless recipe that elevates any gathering. Once you try it, you’ll see why it continues to be a beloved classic.

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